Chocolate Zucchini Bread

This time of year everyone has extra zucchini threatening to bust out of the produce bin!  Although most of our zucchini gets marinated in Italian dressing and grilled, we just can't eat it all.  I've already put up 10 cans of zucchini pickles (I most post this some time - they're way better then the cucumber variety), and I have a bag of zucchini fritters in the freezer, so it's time to break out the loaf pan and bake up some zucchini bread.

My usual zucchini bread is a savory version, since L is not a fan of sweet stuff.  If I can advert any major disasters and manage to photograph it decently I'll be bringing that one to you later.  Once in a while, I like to mix it up a little and see the sweeter side.  I often find sweet zucchini bread to be too dry or too dense and I often get bored with the obligatory spices that seem to be overused in all baking: cinnamon, nutmeg and allspice.  Although I like to use these as showcase flavors on their own, I feel like they get lost in a generic "baked good" taste.  So instead of going the traditional route, why not use an ingredient that is at its best in in rich dense cakes, and pack it full of chocolate!  Sounds better already doesn't it?!  Then throw in some coffee to pump up the flavor and one unexpected spice to play a star role.  Moist and intensely chocolatey - now that's a sweet zucchini bread I can get into!'

Chocolate Zucchini Bread with Coffee and Cardamom

Cardamon is an acquired taste for some, so if it's not your thing I recommend substituting a tablespoon of spicy Saigon cinnamon instead.  A dash of cayenne with the cinnamon will make it a delectable Mexican chocolate cake.

2 large eggs
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup light brown sugar
2 tsp vanilla extract
1 1/2 Tbsp instant espresso granules
1/2 tsp ground cardamom (optional) **Edit** This amount is appropriate if you freshly grind the cardamom - if not use 1 full tsp
1/2 tsp salt

1 cup all-purpose flour
1/2 cup really good quality cocoa powder (I like Scharffen-Berger)
1 tsp baking soda
1/4 tsp baking powder

1 1/2 cup shredded zucchini (summer squash also works well)
1 cup semisweet chocolate chunks
1/2 cup chopped macademia nuts (optional)

Preheat the oven to 350 F and grease a loaf pan.

Beat the eggs in the bowl of a stand mixer.  Add the oil, sugars, vanilla, espresso, cardamom and salt and mix well.  Sift in the dry ingredients and mix until just combined.  Toss in zucchini, chocolate and nuts and stir to combine.

Pour into the loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.

Cool in the pan for 10 minutes, then run a knife around the edge and invert to remove.  Let cool completely on a wire rack before slicing.

Bittersweet Summer

There are some combinations that just don't seem like they would work, but they're oh-so-good together.  Many of these feature chocolate - chocolate and chiles, chocolate and curry, chocolate and orange and so on.  But chocolate and pear?  Oh yes - it's so good!  This recipe was adapted from Smitten Kitchen and made a great mother's day treat (yes I know I'm a bit behind).  It's chock-full of goodies but not super sweet.  Browning the butter adds a gorgeous nuttiness along with the richness from toasty pecans and a little tart background note from unsweetened dried cherries.

Brown Butter Cake with Bittersweet Chocolate and Pears

3 large slightly ripe (but still firm) red pears, peeled, cored and diced
1/2 cup unsweetened dried cherries, coarsely chopped
3/4 cup toasted chopped pecans
3/4 cup coarsely chopped bittersweet chocolate
1-2 Tbsp all purpose flour

5 large eggs at room temperature
6 oz (1 stick) unsalted butter
1/2 cup dark brown sugar
3/4 cup sugar
1 1/2 tsp pecan or almond extract
2 tsp vanilla extract

1 1/2 cup all-purpose flour
1 1/2 Tbsp baking powder
1/2 tsp salt

1-2 Tbsp cocoa powder (optional)

Preheat the oven to 350 and butter and flour a bundt pan, large springform pan or other suitable large baking dish.

Prepare the goodies by mixing the chopped pears, cherries, pecans and chocolate together and tossing with enough flour to coat.  The flour will help keep them from sinking to the bottom of the cake and will absorb some of the moisture from fresh pears.

In the bowl of a stand mixer, start whipping the eggs on high speed.  The goal is to get them very pale and thick so that they fall in a shiny ribbon from the beater.  This will take at least 5 minutes.

While they're whipping, melt the butter in a medium heavy bottomed saucepan.  It will foam up and start to brown.  Stir it occasionally until it's a golden brown and smells nutty (usually 5-8 minutes on medium heat).  Remove from heat and cool.

In a sifter or mesh strainer, combine remaining flour, salt and baking powder.

Add the sugars to the eggs and continue to whip until the mixture just starts to lose volume.  Then turn the mixer to its lowest speed, sift in one third of the flour mixture, then add half the butter, repeat and then add the remaining flour mixture, stirring until just combined.

(optional) If you have a cute bundt pan like this sunflower one you can take a little bit of the batter and sift in some cocoa powder until it turns brown.  This batter can then be used at the bottom of the pan in sections that can benefit from some pattern.  For instance, it's been poured into the center well of the pan here.

Pour into the prepared pan and sprinkle with the goodies on top.  They will sink down a bit as it bakes.   Baking times will vary depending on your pan so you'll have to experiment, but a bundt like this one took just about an hour.  Start checking after 40 minutes for thinner pans, 50 minutes for deep ones.  It's done when golden brown, springs back when touched and a toothpick inserted into the middle comes out clean.

Pretty Please with a Cherry on Top!

So I know I've been AWOL.  I don't have any excuse other than life happens.  It's been a rough few months, I've had to say goodbye to many of those dear to my heart, including 2 of my pets.  (P.S. - skip to the end of the post for a pic of our new puppy) And since life happens and my physical world will always take precedence over my digital world - I'm making no promises.  I will probably post lots of delicious things and then disappear again.  I have no lofty goals - I will continue to mostly maintain this site as a recipe database for myself and all of the friends who request the recipe when my treats show up at a barbeque or dinner party or at work.  I'd love for you to be part of that circle of friends.  So whatdaya say?  Will you take me back - please!  What if I say pretty please and literally put a cherry on top?

How bout if it's on top of a black forest cupcake?

Ah - I see that got your attention.  No one can resist a cupcake.  These little beauties are gracing the dessert table at a housewarming/barbeque tomorrow.    The chocolate cherry cake is from the original domestic goddess - Nigella herself.  Then I douse them in a cherry syrup and swirl on some cherry cream cheese frosting before the final flourish - a ripe, local Bing cherry right on top (pitted of course - right next to the stem so that it's hidden).  I used a tripled version of this recipe (and a doubled frosting recipe) to feed lots of hungry folk- but I'm giving you the one that makes a dozen cupcakes (actually maybe two or three more - I got 42 cupcakes when I tripled it).  One caution - these will not bake evenly and come out as beautifully if you overfill the cups or try to bake 2 dozen in the oven at once.  I learned the hard way!

Black Forest Cupcakes

Chocolate Cherry Cake
1 stick plus one tablespoon unsalted butter
4 oz bittersweet chocolate, chopped - I prefer Scharffen Berger
1 cup good quality cherry preserves - if you can't find a local version at a farmers market Bonne Maman makes a good one
3/4 cup sugar
pinch of salt
1 tsp vanilla extract
1/2 tsp almond extract
2 large eggs
1 cup (121 g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda

Preheat the oven to 350 F.  Grease and paper a 12-cup muffin tin.

Melt the butter over medium-low heat in a heavy bottomed saucepan.  Once the butter is melted, stir in the chopped chocolate and stir constantly until it's about 1/2 melted, then remove from heat and stir occasionally until it melts entirely.  Transfer mixture to the bowl of a stand mixer and mix in the preserves while it's still hot so that they melt a little.  Add the sugar, salt, extracts and eggs and beat until well combined.  Sift in the flour, baking powder and baking soda and stir until just combined.

Use a ice cream scoop with a metal "sweeper" or a small ladle to fill the cupcake papers about 3/4 of the way full.  Err on the side of too little rather than overfilling - this batter pushes out, not up once it reaches the top of the cup.

Bake for 25-30 minutes.  The cupcakes are done when a toothpick inserted in the middle comes out clean.  Cool completely before proceeding.

Cherry Syrup
3/4 cup cherry wine or 1/4 cup kirsch mixed with 1/2 cup water
2 Tbsp cherry preserves
1/4 cup sugar

Combine cherry wine or kirsch mixture and cherry preserves in a small saucepan over high heat.  Bring to a boil and let it reduce down for about 5 minutes, then add sugar and turn off the heat.  Leave the syrup on the burner and stir until the sugar is dissolved.  Let cool to room temperature and brush on top of cupcakes.

Cherry Cream Cheese Frosting (makes more than what's needed for a dozen cupcakes)
1 (8oz) package cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1/4 cup cherry preserves
2 tsp vanilla extract
1/2 tsp almond extract
2-3 cups powdered sugar

12 cherries with stems, pitted carefully near the stem (the pitter should leave a small almost invisible x on the top - it will leave a big whole on the bottom but that end's in the frosting)

Beat together cream cheese, butter, preserves and extracts until well combined and it no longer has a lumpy texture with visible bits of butter and cream cheese.  Sift in powdered sugar 1/2 cup at a time, mixing thoroughly in between, until a firm but spreadable texture is reached.  Transfer into a gallon zip-top bag, squeeze out the air, seal, and snip off a corner to use as a piping bag.  Pipe onto cupcakes, starting at the outside and spiraling in.  Top with a pitted cherry.

Here's the new baby:

Cinnamon Sugar Popovers

There are few things I love more than a popover.  Light and eggy - crunchy on the outside, airy and a little flakey like a fresh croissant in the middle.  These are perfect with soup, alongside a salad, to sop up the juice of a good roast, and just by themselves.  So when I saw this recipe for a sweet version, I was all over it.  I am of course incapable of baking anything without some almond extract, so that was one of my alterations along with a couple others.

These are completely addictive so beware.  It may or may not be true that in 3 hours, there is only one popover left - zipped up and hidden so that I don't have to admit to eating an entire batch singlehandedly.  They make a fantastic breakfast but no doubt would be lovely served almost like a profiterole - stuffed with some good ice cream.

Cinnamon Sugar Crusted Popovers

Makes 6 (in a popover tin) - 9 (in a muffin tin)

1 cup 2% milk
2 Tbsp melted unsalted butter
2 jumbo (or 3 large) eggs
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp salt
1 1/2 Tbsp sugar
1 cup all-purpose flour

2 Tbsp melted butter
1 cup sugar
1 Tbsp Saigon cinnamon

Preheat oven to 400 F.  Grease a popover tin (or muffin tin).

Combine milk, butter, eggs, extracts, salt, sugar and flour in a blender.  Blend until well combined - about 10 seconds.

Fill each cup of the tin about 1/2 - 2/3 of the way full, dividing the batter evenly.  Bake for about 35 minutes or until golden brown.  Combine cinnamon and sugar in a container with a lid.

Let cool about 3 minutes in the pan, then remove to a wire rack.  As soon as they are cool enough to handle, brush one with butter then add to the cinnamon sugar container and shake to coat.  Repeat with remaining popovers.

These are best when still warm and crunchy, but can be stored in an airtight container for a day or two.  I think.  I've never actually had them last that long!

Apples & Spice & Everything Nice

I don't need to tell you again how much I love fall, how I smile more in cooler air, how cider sets my heart a flutter, the smell of wood burning stoves gets me out of bed on the most difficult mornings, how the colors in the treetops continue to inspire and drive me. Surely I've said enough about this while extolling the virtues of butternut squash salads and tarts, warm spiced nuts, melt in your mouth pot roast, and gooey pear laden pumpkin spice sticky rolls.


And as if you haven't gotten enough apples with apple crisp and cider donuts, I'm back to overdose you and every friend I can gather on my favorite fruit. This time it comes in the form of a lovely carrot cakesque layer cake, complete with cream cheese frosting. While this is no friend to the calorie counter, it will be a welcome guest at any fall birthday or dinner party, and it's currently auditioning for a role in my annual Thanksgiving line up.

Apple Spice Cake


2 medium Gala, Fugi, Braeburn or other sweet firm apple, peeled and cut into 1/3 inch cubes
2 Tbsp cognac (you can substitute bourbon or caldavos)

2 sticks (1 cup) unsalted butter at room temperature
1 cup sugar
1 cup dark brown sugar
3 jumbo eggs
1 tsp vanilla extract
1 tsp pecan extract (if you can't find it use almond or more vanilla)
3 cups all purpose flour
1 1/2 cups unsweetened applesauce
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1/2 tsp freshly ground green cardamom (one of those ingredients that you can leave out, but it will be missing some depth)
2 cups toasted pecan halves, divided

8 oz cream cheese at room temp
1 stick unsalted butter at room temp
1 tsp vanilla extract
1 tsp pecan extract
pinch of salt
3 cups powdered sugar


After dicing the apple, allow it to macerate in the cognac for about an hour (the addition of macerated dried apple is also great in this).

Preheat oven to 350 degrees F. Butter and flour two 9 inch cake pans. In the bowl of an electric mixer, beat the butter until soft then cream in the sugars. Beat in each egg, one at a time, followed by the extracts. Sift in 1 cup flour and mix, then add 3/4 cup applesauce, mixing again, followed by another cup flour and remaining applesauce. Finish by sifting in the remaining flour with baking powder and soda and spices. Mix until just blended. Crumble in 1 1/2 cups toasted pecans and add macerated apples, then stir to combine. Divide evenly between 2 cake pans and bake for about 50 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely before frosting.

To make the frosting, blend cream cheese and butter until creamy and soft. Add extracts and salt, mix thoroughly. Sift powdered sugar into cream cheese mixture and beat until well combined. Apply liberally between and around cake layers. Top with remaining 1/2 cup pecans.

Hidden Treasures

I am a big fan of lemon poppyseed muffins. But only if they are really moist and really lemony. These deliver, with a moist crumb, crisp buttery crust and surprise pocket of raspberry goodness. Modified from Baking: from my home to yours with Dorie Greenspan, and baked in a Nordic Ware flowered pan, these are really mini-cakes. They'd make an excellent addition to your next brunch or bake sale.


Lemon Poppyseed Muffins with Raspberry Jam Hidden Treasures


zest and juice of one lemon
3/4 cup low-fat yogurt
2 large eggs
1 tsp vanilla extract
1 tsp lemon extract
1 stick melted butter, cooled
2 cups all purpose flour
2/3 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp poppy seeds
6 Tbsp seedless raspberry jam

Preheat the oven to 400 degrees, with the oven rack in the middle. Grease a nonstick mini-cake pan (makes 6) or a muffin pan (makes 12).

Combine zest, juice, yogurt, eggs, extracts and butter in a large mixing bowl. Whisk until well blended. Add flour, sugar, baking powder and soda and salt and stir until dry ingredients are moistened (don't worry about lumps). Stir in poppy seeds until they're well incorporated. Use a disher (aka an ice cream scoop) to fill each cup halfway with batter. Follow with a Tbsp of jam (only 1 1/2 tsp if making 12 muffins), then the other half of the batter (filling each cup about 3/4 of the way).


Bake 18-20 minutes for muffins, 22-26 for mini-cakes, or until tops are golden and a toothpick inserted just to the side of the jam comes out clean. Cool on wire racks and devour.

Tribute to the Bunny

How in the world did easter get tied up with an Easter bunny who laid eggs? What sort of person thought up this mammal-turned avian and decided it would be a great mascot to leave candy for children and thus commemorate Jesus rising again from the grave?


These questions haunt me every year. This year I decided to do some research. Apparently, the bunny predates christianity as a symbol of fertility and birth in the Spring. Not entirely surprisingly, the same people who gave us the Christmas tree, those zany Germans also were the first to associate a bunny with Easter in the 1500s, and creating the first edible Easter bunnies in pastry in the 1800s.


The eggs came along because they were also a symbol of fertility. The Pennsylvania Dutch seem to be responsible for the notion that the Easter Bunny would lay colored eggs for the children, if they were good little doobies. They brought the tradition to America in the 1700s, and their children would make a nest out of a hat or bonnet for the Easter bunny to fill. Legends suggest that the notion that a hare would lay eggs was in fact a misconception due to the fact that birds called lapwings nested on the ground on what looked like the top of a hare burrow.


So in the end, this is another example of Christian holidays bearing symbols from Pagan times, probably to make people more comfortable converts, since their traditions got carried on. In any case, I think the Bunny deserves a little attention. So here's a great carrot cake for your little bunnies. The crystallized ginger adds a hint of heat to the moist cake, flecked with shreds of carrot, toasted pecans, dried cranberries and apricots. The maple cream cheese frosting lends just the right amount of creamy sweetness.

Golden Carrot Cake


2 cups all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp five spice powder
1 tsp ground cardamom

4 large eggs
1 cup sugar
1 1/4 cup firmly packed light brown sugar
1 cup vegetable oil
1 stick butter, melted (1/2 cup)
1/4 cup pineapple orange juice
1 Tbsp vanilla extract
1 1/2 tsp pecan extract (optional)
zest of one orange

3 Tbsp finely chopped crystallized ginger
1/2 cup dried cranberries, chopped
1/2 cup dried apricots, finely chopped

3 cups finely packed shredded carrots
1 cup toasted and cooled pecans, chopped

Preheat oven to 350 F. Grease and flour two 9 inch cake pans. Sift together all dry ingredients and set aside.

Beat eggs with sugar until well combined. Add the remainder of the wet ingredients and mix well. Add crystallized ginger and dried fruit and stir. Then sift in dry ingredients and mix until just blended - there will be lumps.

Add in carrots and pecans and stir. Turn out evenly into the two prepared pans. Bake on the middle rack until a skewer inserted in the middle comes out clean, about 30-35 minutes. Cool in their pans for 15 minutes, then turn out on a cooling rack. Cool completely before frosting.

Maple Cream Cheese Frosting


16 oz (1 pound) cream cheese, softened
1/2 cup (1 stick) butter, softened
1/4 cup Grade B dark amber maple syrup
2 cups confectioners sugar, sifted

Combine all ingredients in a stand mixer with a whisk attachment and blend until well combined and no longer lumpy. Chill 15 minutes to allow frosting to set a bit. Reserve a little bit for the carrot piping.

Assembly:


Level the two cake layers using a serrated knife and devour the scraps. If desired, split into four layers and spread marmalade between the 2 halves of each cake. Put one layer on a cake stand, then a layer of frosting, follow with another layer of cake and more frosting. Pipe carrots on top of each piece - I used a shell tip for the carrots and a leaf tip for the tops.

Happy Birthday to Me!

My birthday so often falls on election day. Which I don't mind one bit (it was supposed to be on Halloween and I am anti-Halloween, so it's a darn good thing I was late). Although I wouldn't necessarily describe myself as extremely patriotic, I do love being an American, and my time spent abroad makes me realize how lucky I am to live in such a great country. I'm also not very political, and I try to keep my opinions and the candidates I vote for to myself. However, I feel very strongly about exercising my right to vote, and I can get emotional about it. So I'm proud to walk around on my birthday sporting the little sticker they give you after you cast your vote.


Since I've been around for a whole quarter century, it called for a special cake. And I'd love to tell you that so and so made me a beautiful cake, but I am not blessed with baking friends. Or rather, I AM blessed to have kitchen skills that intimidate my friends. It's a blessing and a curse. Most of the time I love it though! Since the schools host the voting, I had the day off, so I made a real celebration cake (read complicated and time consuming- but not difficult). This is a cake I make once a year during the holidays, since it's a real crowd pleaser with it's minty chocolately flavors! I've tried to lighten it up a bit (hah!) by using a chiffon cake instead of a butter based one. The chiffon cake is simple to make and stays light and fluffy when refrigerated - a necessary thing with a layer of mousse in the middle. (Shhh...don't tell anyone but sometimes I make this with boxed cake - and it's still darn good).


Triple-Chocolate & Peppermint Holiday Cake


Milk Chocolate Peppermint Mousse
7 oz. good quality milk chocolate (I like Green and Black's)
1/2 cup whipping cream
1 Tbsp. light corn syrup
1 tsp peppermint extract

Chop the chocolate and put it in a heat safe bowl. Heat the whipping cream and corn syrup to a simmer. Pour it over the chocolate, add extract and stir until mixture is smooth and chocolate has melted. Set aside at room temperature until the cake has cooled.


Marbled Peppermint Chiffon Layers


I strongly recommend you invest in a scale for precise measurements by weight - I cannot guarantee great results if you use measuring cups for this!

1 3/4 cup (185 g) sifted cake flour
1 cup (175 g) granulated sugar
2 1/4 tsp baking powder
1/2 tsp salt
4 large room temperature eggs, seperated
1/4 cup chocolate liquor
1/4 cup water
1/3 cup canola oil
1 tsp vanilla extract
1 tsp peppermint extract
2 large egg whites
1/2 tsp cream of tartar
1/4 cup sugar
4 Tbsp good quality cocoa powder

Preheat oven to 325 F. Grease and flour two 10" round cake pans.

Sift flour, sugar, baking powder and salt together into a small bowl. Set aside.

In a large bowl, whisk together egg yolks, liquor, water, oil and extracts. Whisk in flour mixture one third at a time until just blended (might still be a little lumpy).

In the bowl of a stand mixer, combine egg whites (all 6) and cream of tartar. Whip on medium speed until soft peaks form. Add sugar gradually while whisking on low speed, then increase speed to medium and beat until firm peaks are achieved.

Using a rubber spatula, gently fold one third of the egg whites into the cake batter. When mostly combined, add in the rest of the egg whites carefully (don't deflate your lovely bubbles!).

Scrape 1/3 of batter into each greased cake pan. Sift cocoa powder into remaining batter. Fold until blended. Empty half of the chocolate batter on top of the yellow batter in each pan. Use a butter knife to "cut" through the batter every 1/2 inch or so. Rotate pans 90 degrees and repeat. This step marbles the cake.

Bake cakes for about 25 minutes, or until a toothpick inserted in the middle comes out clean. Cool cakes in pans for 20 minutes, then run a butter knife around the outside and unmold onto cooling racks.


White Chocolate Peppermint Buttercream


This is a French Style Buttercream. There are a few key factors here. Your syrup must be at exactly 238 degrees F. Too low and the buttercream will be runny. Too high and it will curdle. If your frosting separates after adding the butter (which it did to me this time), just chill it for 20 minutes then whip it again. It should come back together.

3/4 cup sugar
1/4 cup water
2 large eggs
1 3/4 sticks unsalted butter, still slightly cold but softened
1 teaspoon vanilla extract
1/2 tsp peppermint extract
6 drops red food coloring
3 oz. good quality white chocolate, melted with a drizzle of cream, stirred and cooled

In a small saucepan, combine the sugar and water and bring to a boil over medium heat. Boil until it reaches 238 degrees on an instant read thermometer.

Meanwhile, whisk the eggs in the bowl of a stand mixer (continue until syrup is ready)

Once the syrup is up to temp, keep the mixer on medium high speed and drizzle the syrup down the side of the bowl as slowly as you can. Once it is all encorporated, whisk for 5 minutes or until it cools.

Beat in one tablespoon of butter at a time, waiting until the last is fully incorporated to add the next. Once all butter is added, add extracts, white chocolate and food coloring and beat until it is smooth and shiny, about 4 minutes.


Peppermint Chocolate Glaze


4 oz bittersweet chocolate, chopped
1/2 stick unsalted butter
2 tsp light corn syrup
1/2 tsp peppermint extract

Combine all ingredients in the top of a double boiler over simmering water. Stir until melted and blended. Cool slightly before using.

Assembly:
1. Whip the mousse filling on high in a stand mixer until it turns pale and becomes much lighter. Set aside.
2. Put a little buttercream on the middle of a cardboard cake round (or the removable bottom of a 9 inch tart shell)
3. Cut the 2 cakes into even, level layers (discard scraps). Lay the first layer down on the round. Spread the first layer with a small amount of buttercream.
3. Top the first layer with the 2nd. Top with all of the filling and smooth it out to the edges. Chill for 20 minutes.
4. Top with the 3rd layer and press down gently to level it out. Spread with buttercream and add last layer.
5. Use a serrated knife to trim off the sides so that they are even and round. Spread top and sides with a crumb coat of buttercream. Chill 20 minutes.
6. Go back over the crumb coat with the remaining buttercream and smooth it out. Chill 10 minutes.
7. Top with glaze and smooth slightly so it covers the top and runs down over the side. Sprinkle the edges with pieces of crushed candy cane (good) or crushed soft peppermint candies (better). Chill at least 20 minutes before serving.



P.S. Happy Birthday Laura Bush - what a bittersweet day for her!

Plumtastic

I am the queen of procrastination. I have several assignments due by noon tomorrow for my immunology masters course, and instead of working on them (I haven't even started), I'm making, and then blogging about making, and then eating, plum cake! Some time tonight I will freak out that I'm never going to get it all done, dinner won't get made (that's OK - there's still vibrant yellow soup in the fridge), and L will once again ask why I do this to myself. But for now, I'm gonna enjoy my cake!



My local farmstand always has these adorable cherry-sized baby plums around the beginning of june. They're so jewel like, with shiny colorful skins in their little woven baskets, that I'm always compelled to buy them. Problem is, I don't actually like plums that much for out-of-hand eating. So they decorate my counter until they're super soft, then I finally decide to make something with them. Last year, I made plum sherbet popsicles, which were good, but not outstanding. This year, I tried a plum cake. Not the usual halve-the-plums-and-let-them-dimple-the-top-of-your-cake kind, but rather an uber moist treasure-trove loaf studded magnificently with bits of plum and toffee. Oh what a cake! Large, meltingly soft crumbs full of flavor, with a crunchy crust at the edges! It makes me happy, very happy! This is so much better than doing homework!

Plum Loaf Cake



1 1/2 sticks (3/4 cup) unsalted butter, softened at room temperature
1 cup dark brown sugar
3/4 cup Splenda (my attempt to feel better about eating even more cake this week - feel free to sub sugar)
2 eggs
1 tsp vanilla extract
1 tsp almond extract
zest of one small lime
1 tsp ground cardamom
1 pint very ripe cherry-sized plums, pitted and separated into small pieces (skins on)
3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup vanilla yogurt (full or lowfat)
2/3 cup Skor toffee bits
coarse turbinado or other raw sugar

Preheat oven to 350 F. Grease a large loaf pan (preferably nonstick).

Cream together butter, sugar and splenda. Add eggs one at a time, mixing thoroughly after each one. Add extracts, zest and cardamom and stir to blend. Add in plums. Don't be worried if they get mashed to a pulp when you blend them in. Sift together remaining dry ingredients. Add 1/3 dry ingredients, then 1/3 cup yogurt, then the second third of dry ingredient, the rest of the yogurt, and finally add in toffee and remaining dry ingredients. Mix until just combined (don't overmix!) The batter should be just a little on the dry side of a normal cake batter.

Pour batter into the loaf pan and smooth the top with a spatula. Sprinkle with sugar. Bake for about 1 1/2 hours, or until a toothpick or skewer inserted into the middle comes out clean. Cool in pan 10 minutes, then turn out onto a cooling rack.



Serve warm as is or with caramel sauce and powdered sugar or a little vanilla ice cream.

#100 AKA Fear Factor - Phobias 2 & 3: Cake Decorating & Dry Method Caramel

Hooray! This is my 100th post AND I’ve conquered 2 food phobias AND we have a cake to celebrate with! What a fitting tribute!

This Daring Baker’s Challenge (my 3rd) was a little disheartening to me, since we just made a nut based, buttercream frosted opera cake, neither me nor my boyfriend like cake all that much, and I have never been able to produce a professional looking cake. But I did like the idea of a praline flavored cake.

I decided to go with a Southern theme, since the word praline means a soft pecan candy in my mind. To complement that theme, I combined the praline flavor with Georgia peach. This is a cake I imagine might be served at a bridal shower in Savannah, alongside sweet tea and finger sandwiches, and delicately picked at by women with flowing hair in floral dresses.



Since I altered the recipe dramatically (and also, I found the original instructions hard to follow), I decided to rewrite the directions. I hope I didn’t break the rules, since I used my own buttercream recipe, a traditional pecan praline and left out the sugar syrup. I just know 4 sticks of butter would be way too much for me and everyone seemed to be having trouble with the frosting. I also used a soufflé dish to bake the cake, which resulted in a taller profile, which is easier to cut smaller slices from, as this cake is decidedly rich!

I spent much more time and attention on decorating this cake than I ever have before, trying to get over my fear of cake decorating. It still makes me nervous, but I’ve followed the tips of some great bakers and I’m pretty happy with the results. I conquered two fears here, cake decorating (I have a very shaky hand- although admittedly I still didn't do that much piping) and dry method caramel (I can’t believe I didn’t burn it!). As if it needed more steps than it already had, I felt the need to make sugar decorations for the cake as well, which also resulted in a caramel sauce.



After the opera cake, which was OK, but cloyingly sweet and really nothing special (I blame the white chocolate), I was prepared to be disappointed. I was pleasantly surprised when this cake not only looked beautiful, but tasted divine! The flavors here work perfectly, especially since I cut the sugar level in the frosting. So here’s to the next hundred posts, may they be even more delicious and rewarding!

Southern Belle Cake



1. First, make the cake (a pecan genoise):

1 1/2 cups pecans, toasted
2/3 cup cake flour
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided (1/4 and 3/4 cups)
1 tsp. vanilla extract
1 tsp pecan extract
? tsp. grated tangerine zest
5 lg. egg whites
1/4 cup warm, clarified butter (100 – 110 degrees), poured into a liquid measure cup with a spout

Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 6” inch (diameter) soufflé dish. Alternatively, spray with Baker’s Joy – a nonstick spray that already has flour in it!

Using a food processor, process nuts until coarsely ground. Add cake flour and cornstarch, pulse for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside.

Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add 3/4 cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should form a ribbon when drizzled from a spoon. Blend in the extracts and zest. Remove and set aside.

Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining 1/4 cup of sugar, over 15-20 seconds or so. Continue to beat until the wgg whites form stiff peaks (they don’t fall over at the top).
Add the yolk mixture to the whites and whisk for 1 minute.

Put the nut meal in a mesh strainer and sprinkle it in about 2 tablespoons at a time with one hand while folding the batter carefully. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter while folding. Then, fold the batter to incorporate the remaining nut meal, about 13 or so folds.

With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 40-45 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. You can also use a toothpick to check – it should come out clean. Remove from oven and allow to stand for 7 minutes in pan on a wire rack. Invert onto the rack, removing the pan. Let cool about 20 minutes.

Slice into 3 even layers – I’ve found the easiest way to do this is to get 2 pieces of wood from the hardware store that are the right thickness for your layers (I like 1/2 to 3/4 inch layers). Lay them down on either side of your cake on a level surface. Use a long serrated bread knife, keeping the side of the blade on both ends resting on the pieces of wood, and slide it along the wood, sawing slightly if needed, until you cut all the way through. Repeat for the other two layers. You will probably end up throwing away a narrow piece of cake from the top. At this point, make the peach glaze.

*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.


2. For the peach glaze:

2/3 cup peach preserves (I like Polaner’s All Fruit)
1 Tbsp water

In a small saucepan over medium heat, bring both ingredients to a simmer. Remove from heat. Brush onto 2 cake slices while they’re still slightly warm. Now let cake and glaze cool completely before frosting.



3. To make the Pecan Pralines:

3/4 cup light brown sugar
3/4 cup granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
1 1/2 tablespoons water
1/2 tsp pecan extract
1 cup pecan halves

In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the sugar mixture reaches the softball stage, 238 to 240 degrees F. Add the extract and pecans to the candy, and pull the pan off of the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. I like to also crush some of the pecan halves a little bit during this step. Spoon the pralines out onto a silpat or parchment lined sheet pan and cool completely before breaking into chunks.



4. For Peach Praline Buttercream Frosting:

1/2 cup granulated sugar
1/3 cup peach preserves
2 Tbsp frangelico liquor
1 Tbsp water
1 large egg
1 large egg yolk
1 3/4 sticks unsalted butter at room temperature (7 oz)
1 tsp pecan extract
1/2 cup pecan pralines, blended into a paste in the food processor

Combine first 3 ingredients in a small saucepan over medium heat. Cook without stirring until mixture reaches 225 degrees (F).

Meanwhile, whisk egg and yolk in the bowl of a stand mixer on high speed until foamy.

When syrup reaches 225, remove from heat, decrease mixer speed to low, and slowly pour syrup down the side of the mixing bowl as it beats the egg mixture. After it’s all incorporated, raise the speed to medium-high and whisk until cool to the touch, glossy and smooth (about 5 minutes).

Meanwhile, mash the butter with a fork in a small bowl.

Incorporate the butter into the frosting on medium speed in tablespoon chunks. When all butter is incorporated, turn up to high and beat until thick and shiny. Add extract and praline paste and beat another minute.

Refrigerate 15-20 minutes before frosting.


5. Assembling the layers:

Cut a cardboard base to the size of your cake at it’s narrowest part or use the removable bottom of a tart pan as a base. Rest the middle of the base on an upside down bowl or ramekin that sits very flat and stable and lets the base rest without tipping.

Place the smallest layer (spread with glaze) on the base. Spread its top with frosting, in an even layer. Press small pieces of crumbled praline into the frosting. Use a spatula to level off the frosting layer. Chill for 20 minutes.

Repeat with second layer.

Top with final (unglazed) layer. Using a serrated knife, place the blade flat against the side of the cake, pressed against the side of the layer with the smallest diameter. Using an up and down sawing motion, keep the blade pressed up against that layer as you turn the base, trimming the sides so that no layer of the cake is wider than the other. Level off the top if needed, The easiest way to do this is to find a couple objects with flat surfaces as tall as your cake and use the knife the same way you did to cut the layers.

Give the cake a crumb coat of frosting by applying a very thin layer to side and top, scraping away excess to leave just a very thin coating. Chill at least 30 minutes.



5. Tackle the ganache:

4 oz. good quality semisweet or bittersweet chocolate, chopped
4 oz. (1/2 cup) heavy cream
2 tsp. light corn syrup
2 tsp. Frangelico liquor
1/2 tsp. pecan extract

Combine first 3 ingredients in the top of a double boiler with about 2 cups of water in the bottom. Bring the water to a boil, then turn off the heat. Stir mixture well until all the chocolate has melted. Add Frangelico and pecan extract. Stir until smooth. Let cool 5 minutes, stirring occasionally.

Arrange the cake on its base over a wire rack, with a baking sheet below to catch the drips.

Pour ganache over the center of the cake, being sure that it flows evenly towards the edges. Let it flow over the edges. Work quickly to smooth it evenly over the sides with a flat spatula. Don’t smooth the top – it should level out on its own. Before it sets, rap the cake base down onto the rack to avoid air bubbles. Let the cake sit at least 30 minutes for the glaze to set.

In the meantime…



6. Make the Sugar Doodads

In a heavy bottomed small saucepan over medium high heat, melt 1/2 cup sugar, stirring occasionally and slowly with a wooden spoon, until it becomes a golden brown liquid. Immediately add an additional 1/2 cup sugar, and stir slowly. Keep cooking, stirring slowly, until all of the sugar is melted and the liquid is dark golden brown. Before it starts to smoke, remove pan from heat and cool the outside by submerging (just the outside!) in cold water. When it thickens slightly, use a wooden spoon to drizzle sugar onto a silpat or parchment paper, making small circles and zig zags on top of each other by moving your wrist as you drizzle. Let cool before handling.

***Note: these need to be made on a dry day or with the AC on high. They will soften too fast if it is humid. Any extras will keep for about a day, wrapped in parchment and stored in a plastic bag. For leftover sugar, reheat over medium heat until liquid, mix in heavy cream in a 2:1 ratio of sugar to cream. (Be careful – it will boil up). Cool and you have a tasty caramel sauce.***



7. Decorate the cake…

This part’s kind of up to you. I went a fairly simple route, pressed large sugar doodads around the sides, piped dots with a star tip in the center of where the slices will be and stuck a small doodad into each one.

Chill cake at least one hour before slicing. Slice with a serrated knife dipped in hot water.



Phew…I know these are a lot of directions. But it did take me all day. And while it’s certainly no cake for beginners, it’s a surefire way to impress the toughest critics if you’re up to a challenge. After all, that’s why we’re Daring Bakers!