Recently in Cakes

Butternut Squash–Apple Cake with Ginger Streusel

Recipe and photo reprinted with permission by Viviane Banquet Farre

www.foodandstyle.wordpress.com

This is really a remarkable recipe.  .  . exceptional ingredients and inventive concept.  If you haven't used turbinado sugar in place of regular brown sugar - please try it.  Most "brown" sugar is really just a form of processed white sugar... Turbinado has a much deeper flavor and is much healthier to use than traditional brown....And yes, it is more expensive than brown which is usually the case when you opt for the best ingredients.

But... rather than hearing my thoughts on this . . . I think it's appropriate to share Viviane's in her own words.  I am so happy to have discovered her website and blog and hope you visit her site often!

In her own words:

Ever since I was a little girl, I loved baking cakes. In fact, my very first cooking memory was of baking my very own birthday cake — for my sixth birthday! (Of course my grandmother helped a bit…) Nowadays, I do not bake as often as I would like. The busy-ness of my life and my orientation towards lighter foods have sometimes interfered with this deep and fundamental pleasure of baking.

With this recipe I decided to reconnect with the pure satisfaction of baking a beautiful old-fashioned cake — but with a modern twist. So I created a butternut squash and apple teacake with a surprising but delicious candied-ginger and pine-nut streusel.

Made without butter or too much sugar, this cake is light and moist without being rich. I always use organic, free-range eggs because I find them more delicious and also healthier than their conventional counterparts. In summertime, I buy my eggs at the Piermont Farmers’ Market, always marveling at the bright golden hue of their yokes. In the winter months, I rely on our local health-food stores for a good organic brand.

Likewise, I use organic turbinado sugar for most of my desserts. This unrefined, pure cane sugar has a subtle molasses flavor and some nutritional benefits, as it retains all the natural minerals (phosphorus, calcium, magnesium, potassium and iron) and vitamins present in sugarcane juice. Finally, the Australian crystallized (or candied) ginger used in the streusel is truly mouthwatering. Harvested when its roots are young and tender, the ginger is fiber-free and mild in flavor, adding a tangy and modern twist to this scrumptious cake.

Not only was I delighted with my new teacake, I was able to indulge in it without guilt. Nice to know one doesn’t necessarily have to choose between the poetry of baking and the prose of nutrition. Doesn’t that make the pleasure of baking infinitely more satisfying…?

Butternut Squash–Apple Cake with Ginger Streusel

makes 1 cake (8 servings)

For the streusel
2 oz Australian crystallized ginger cubes (about 1/3 cup)
3 tablespoons turbinado sugar
1/2 cup pine nuts

For the cake
1 3/4 cup unbleached white flour
2/3 cup turbinado sugar
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup sunflower oil
3 large organic eggs
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest (use microplane grater)
1 cup butternut squash purée (see cook’s note)
1 medium McIntosh apple – peeled, cored and cut in 1/4” pieces
1 cup organic Hunza golden raisins

1–9” non-stick round cake pan – buttered

Preheat oven to 350°F
Step 1: In the bowl of a food processor, place the ginger, sugar and pine nuts. Pulse several times until all ingredients are finely chopped. Transfer to a bowl and set aside.

Step 2: In a large bowl combine the flour, sugar, baking powder and salt. Stir well and set aside.

Step 3: In a medium bowl whisk the oil, eggs, vanilla extract, orange zest and butternut-squash purée until well blended.

Step 4: Stir the apple pieces and raisins into the flour mixture until well blended. Add the squash mixture to the dry ingredients and, using a wooden spoon, mix until just moistened.
Spoon batter into the prepared cake pan. Sprinkle with the streusel topping. Bake for 45 to 50 minutes until golden and toothpick inserted in center comes out clean. Remove from oven and let cool for 10 minutes before unmolding. Serve at room temperature.

Cook’s note: To make fresh butternut-squash purée, cut squash in half lengthwise and remove seeds. Place cut side down in a large baking dish with spring water (1/4” up the sides of the squash). Bake at 400ºF for 45 to 60 minutes until very tender. Let cool, scoop out the flesh and purée in a food processor. The purée can be refrigerated for up to 3 days or frozen for up to 1 month.

Zoe's Ice Cream Cake

The title of this post should say "Mouthwatering Triple Layer Brownie Ice Cream Cake" Three layers of ice cream (flavors of your choosing), homemade brownie from scratch creates the supporting layers of this cake.  Enough said.  Simply delicious.  Zoe Francois from www.zoebakes.com does it again with a remarkable yet simple recipe that will leave the reader salivating. . . at least her posts always leave me salivating!

Zoe is known for her famous breads and is the author of Artisan Bread in Five Minutes a Day and has just completed her second book about healthy breads which will be in stores soon.  But as a pastry chef and former employee of Ben & Jerry's, it's my belief that her next book needs to be all about decadent desserts!

For step-by-step instructions on how to make this wonderful recipe, please click here

Visit www.zoebakes.com and you'll also find recipes for homemade ice cream and other decadent desserts.  Bookmark it . . . I hear she's in a baking mood these days and I'm sure more sinful posts are in the works!

www.teeandcakes.com

1932 14th Street • Boulder • Colorado • 720-406-7548

Downtown Boulder has become known for great little eateries, bookstores and coffee houses.  And considering the town is usually named one of America’s fittest cities by various media publications, many of these local boutique shops and restaurants are organic or health-conscious.  Along comes Tee and Cakes, a refreshing and decadent change to compliment the earthy cuisine in Boulder.  This shop is for the most sophisticated sweet tooth who has no fear of trying the most unique gourmet desserts. The atmosphere is cheery and as the name suggests, one can even buy a cupcake themed t-shirt while sipping coffee and enjoying cake.  One of the owners is a graphic artist who has designed a great selection of “sweet” apparel.

Since its opening, Tee and Cakes has become most famous for its superb selection of cupcakes and custom cakes for special events.  The custom cakes are quite simply … works of art.  Executive Pastry Chef and owner, Kim Boos delivers stunning designs that are not only whimsical and one-of-a-kind, but taste like heaven.  I know this first hand because I always buy my cakes from Tee and Cakes.

But if you really want something special, you must try their famous Bacon Cupcakes.  These cupcakes have received regional and national attention as being one of the most unique and decadent cupcakes … ever!!  So, if you’re ever in Boulder … do yourself a favor and swing by Tee and Cakes.  And if not, give this recipe a try and watch even those skeptics who say “bacon and chocolate?” beg you for the recipe.  See a local news story on this phenomenon below:

Thank you Kim and Brian for sharing this wonderful recipe with us!

Maple Cake Recipe

2 sticks (1 cup) unsalted butter, room temperature, plus more for pans

1 1/2 cups all-purpose flour, plus more for pans

1 1/2 cups cake flour (not self-rising)

1 tablespoon baking powder

1/2 teaspoon salt

1 3/4 cups sugar

4 large eggs

1 1/4 cups milk

2 T Maple Extract

Directions

Preheat oven to 350 degrees. Line the cupcake pans with your choice of cupcake liners. Into a medium bowl, sift together flours, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in maple extract. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

Using a scoop fill the cupcake liners 2/3 full.

Bake until golden and cool.

Ganache Recipe

1 pound Semisweet Chocolate chopped or Chocolate Chips

2 Cups heavy Cream

Pinch of Salt

In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. To get silky smooth ganache it takes longer to mix than you think! Add salt; stir until combined. Transfer to a clean bowl and let chill overnight or until spreadable.

When cupcakes have cooled spread some ganache on top. Chill for a minute or two. While chilling cook up some of your favorite bacon however you like it. Brian likes his chewy and Kim likes hers crunchy and toasted.

Chop in pieces and top the cupcakes and … voila!

Zoe's Red Velvet Birthday Cake

Photo and Recipe Link Posted with Permission by:

Once again, Zoe from www.zoebakes.com is a mind reader.  A few months ago she did it with the Ultimate Carrot Cake Recipe... and now it's birthday cake.  Just yesterday I was discussing cakes with a friend and it made me wonder where I could find unique birthday recipes.  Suddenly.... there it was.... right on my Facebook page.  Zoe posted a link to her beautiful Red Velvet Birthday cake recipe which included a stunning basket-weave frosting.

If you haven't booked marked her blog at www.zoebakes.com please do it.  She takes the time to break down each recipe's method in thoughtful detail and mouth-watering step-by-step photos worthy of a coffee table book.

For Zoe's Red Velvet Birthday Cake Recipe..... Click Here

Zoe Bakes ... The Ultimate Carrot Cake

Photo and Recipe Link Posted with Permission by:

www.zoebakes.com

I have always believed that in life, there are cooks and there are bakers.  I love to cook and I must admit, baking has always intimidated me.  So when I come across someone who is truly a master baker and creative artist... I admire that talent.  Zoe Francois is one to admire.  She has a simply wonderful blog www.zoebakes.com that is so friendly and informative with marvelous recipes that I was immediately transported to an alternate universe where I felt like I could be a master baker!  Zoe's new book, Artisan Bread in Five Minutes a Day has been getting rave reviews for wonderful homemade bread that is so easy to make "It almost bakes itself."

Carrot cake is one of my very favorite deserts.  I rarely find a recipe worthy of consideration as I am a true carrot cake snob.  In my quest for the ultimate carrot cake recipe, I happened across Zoe's website.  My search was over.  Ironically, I was very familiar with Zoe's website and wasn't that surprised the ultimate recipe would be shared by her.  She was thoughtful enough to allow me to link her recipe to my website.

This is just a sample of how remarkable her recipes are and I encourage you to visit her website to see her other beautiful and delicious creations.

And if you love cookbooks like I do.. please purchase her book through Amazon at this link

For the Ultimate Carrot Cake Recipe including a detailed step-by-step process and photos.... click here

Sachertorte 

This cake is so wonderful and rich.  My mother has been making this since I was very little.   It takes some time - but is well worth the effort.  There are hundreds of recipes called Sachertorte - many have ingredients not considered authentic like marzipan and hazelnut.  The cake in this version is close to the original recipe, but I've been told by some bloggers that the glaze isn't close to the original... however, this version is delicious and sticks to the basic spirit and concept of the original.

Sachertorte was invented by Franz Sacher of the Sacher Hotel in Vienna, Austria.  It was a closely guarded secret until, somehow the owner of the pastry shop Demel obtained the recipe.  The Demel and Sacher families ended up in a bitter rivalry that even went to court to determine who could call their creation the "Original Sachertorte."  It appears that both recipes are very similar - except Demel's version puts the jam just under the chocolate glaze.  Sacher's version puts the apricot filling in the center of the cake.

You can order the original cake from Vienna.  Sacher's cake comes with a chocolate circle stamp on the cake - Demel's Original Sachertorte comes with a triangular chocolate stamp.

Note - My mother always doubled the glaze and filling recipes - split both cakes and ended up with two complete cakes.

Ingredients:

6.5 ounces - good quality semi-sweet chocolate, broken or chopped in small pieces

8 egg yolks

8 tablespoons (1/4 stick) of unsalted butter, melted

1 teaspoon real vanilla extract (Williams Sonoma carries a good one)

10 egg whites

pinch of salt

3/4 cup of sugar

1 cup sifted all-purpose flour

1/2 cup apricot jam, rubbed through a sieve

THE GLAZE

3 ounces unsweetened chocolate, broken or chopped

1 cup heavy cream

1 cup sugar

1 teaspoon corn syrup

1 egg

1 teaspoon real vanilla extract

Preheat the oven to 350 degrees.  Line two 9 by 1.5 inch round cake pans with circles of wax paper.

In the top of a double boiler, heat the chocolate until it melts while stirring it occasionally with a wooden spoon.  In a small mixing bowl, break up the egg yolks with a fork, then beat in the chocolate, melted butter and vanilla.

With a wire whisk or beater, beat the egg whites and pinch of salt until they foam - then add the sugar, 1 tablespoon at a time while beating until stiff peaks form.  

Mix about 1/3 of the egg whites into the yolk-chocolate mixture, the reverse the process and pour the chocolate over the remaining egg whites.  Sprinkle the flour over the top.  With a rubber spatula, using an over-and-under cutting motion instead of a mixing motion, fold the whites and the chocolate mixture together until no trace of the whites remain.  Do not overfold!!

Pour the batter into the 2 lined pans, dividing it evenly between them.  Back in the middle of the oven until the layers are puffed and dry and a toothpick stuck in the center comes out clean (about 40-45 minutes but watch it as every oven can be a little different)

Remove the pans from the oven and loosen the sides of the layers by running a sharp knife around them. Turn them out on a cake rack and remove the wax paper.  Let the layers cool while you prepare the glaze.

GLAZE PREPARATION:

In a small heavy saucepan, combine the chocolate, cream, sugar and corn syrup.  Stirring constantly with a wooden spoon, cook on low heat until the chocolate and sugar are melted - then raise the heat to medium and cook without stirring for about 5 minutes or until a little of the mixture dropped into a glass of cold water forms a soft ball.  In a small mixing bowl beat the egg  lightly, then stir 3 tablespoons of the chocolate mixture into it.  Pour this into the remaining chocolate in the saucepan and stir it briskly.  Cook over low heat, stirring constantly, for 3 or 4 minutes, or until the glaze coats the spoon heavily.  Remove the pan from the heat and add the vanilla.  Cool the glaze to room temperature.

When the cake layers have completely cooled, spread one of them with apricot jam and put the other layer on top.  Set the rack in the jelly-roll pan and, holding the saucepan about 2 inches away from the cake, our the glaze slowly over it evenly.  Smooth the glaze with a metal spatula.  Let the cake stand until the glaze stops dripping, then, using two metal spatulas, transfer it to a plate and refrigerate it for 3 hours to harden the glaze.  Remove it from the refrigerator 30 minutes before serving.  Serve with freshly made whipping cream.

Ina Garten's Lemon Cake

Recipe created by Ina Garten

This is the best recipe!  It makes a wonderful party or host gift and is beautiful and delicious... Unfortunately I didn't have any photos that show what this cake really looks like.  The next time I make it I will take some nice images.  If you don't already own Ina Garten's Barefoot Contessa Parties!, it's a great book and has good photos of this cake - look on page 104.

Lemon cake

Ingredients:

Makes two 8-inch loaves

• 1/2 pound unsalted butter

• 2 1/2 cups granulated sugar

• 4 extra-large eggs (at room temperature)

• 1/3 cup grated lemon zest (6 to 8 large lemons)

• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon kosher salt

• 3/4 cup freshly squeezed lemon juice

• 3/4 cup buttermilk at room temperature

• 1 teaspoon pure vanilla extract

• 2 cups confectioners' sugar

• 3 1/2 tablespoons freshly squeezed lemon juice

  
  

Preheat the oven to 350ºF. Grease two 8 1/2 x 4 1/2 x 2 1/2 -inch loaf

pans. Cream the butter and 2 cups granulated sugar in the bowl of an

electric mixer fitted with the paddle attachment for about 5 minutes

or until light and fluffy. With the mixer on medium speed, add the

eggs, one at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda and salt in a

bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk and

vanilla. Add the flour and buttermilk mixtures alternately to the

batter, beginning and ending with the flour. Divide the batter evenly

between the pans, smooth the tops, and bake for 45 minutes to an hour,

until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small

saucepan and cook over low heat until the sugar dissolves and makes a

syrup. When the cakes are done, let them cool for 10 minutes, then

invert them onto a rack set over a tray, and spoon the lemon syrup

over the cakes. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and lemon juice in a

bowl, mixing with a wire whisk until smooth. Pour over the top of the

cakes and allow the glaze to drizzle down the sides.