Tag Archives: cake

Strawberry Buttermilk Cake

strawberry cake  tastefood~ Simple Strawberry Buttermilk Cake ~

More strawberries, you say? You bet. I become greedy at this time of year when spring produce is cluttering up the market shelves. A rotation of asparagus, peas and strawberries passes through our kitchen to the table on a daily basis. You would think we would tire of all of this goodness, but it never seems the case. It also helps to have a variety of recipes to choose from to change things up a bit. While nothing beats fresh strawberries with a little cream, put a few aside to make this simple cake. It’s light, gently sweetened, and generously studded with more strawberries than you know what to do with. Actually, I don’t mean that – we all know what to do with strawberries. Just be sure to save some to make this cake.

strawberry cake tastefood

Strawberry Cake

I halved my jumbo sized strawberries in the pictured cake, but recommend quartering them if very large, so they will begin to break down while baking, making a luscious juicy mess.  Adapted from Martha Stewart.

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar, plus 1 tablespoon
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest, divided
1 pound strawberries, halved – or quartered if very large

Preheat your oven to 350°F (180°C). Butter a 10-inch (25 cm) pie or tart pan (I used a 9-inch extra-deep pie pan).

Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Combine the butter and 3/4 cup sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Mix in the egg, buttermilk, vanilla, and 1 teaspoon lemon zest on medium speed. Add the flour and mix to combine without over-mixing. Spread the batter in the prepared dish. Arrange the strawberries, cut-side down, on top of the batter, gently pressing to partially submerge. Squeeze in as many strawberries as possible – it’s ok to be greedy. Sprinkle the top of the cake with the 1 tablespoon sugar.

Bake in the oven until the top of the cake is light golden and a toothpick inserted in the center of the cake comes clean, about 1 hour. Transfer to a wire rack to cool. Before serving, sprinkle 1 teaspoon lemon zest over the cake. Serve slightly warm or at room temperature with whipped cream.

Flourless Chocolate Cake with Strawberries and Cream

flourless chocolate cake tastefoodStrawberries, Cream, Chocolate…

Or, more precisely, a wedge of luscious silky-rich chocolate cake with billows of  airy cream and sun-kissed strawberries. Parse it as you may, emphasize it as you must, this is one dessert that will please chocoholics and fruity fiends alike.

I made this cake for a crowd last weekend, and it easily served 12 with a few slices to spare. A tiny sliver goes a long way – or maybe not, depending on your inclination. Choose the best quality dark chocolate you can lay your hands on, because it makes all the difference. The gently sugared cream and naturally sweetened strawberries perfectly round out and balance the chocolatey richness, which, naturally,  helps you eat more.

flourless chocolate cake tastefoodThere was, I promise, a bounty of strawberries when I served this cake, but the berry eaters in the group devoured them before I could use the harvest as a photo prop.

Glazed Flourless Chocolate Cake
slightly adapted from a Bon Appetit recipe

Serves 12.

Cake:
12 ounces dark high quality chocolate (70-72%)
3/4 cup unsalted butter
6 large eggs, separated
12 tablespoons granulated sugar, divided
1 teaspoon vanilla extract

Glaze:
1/4 cup heavy cream
1/4 cup dark corn syrup
4 1/2 ounces dark chocolate, finely chopped, plus extra for grating

Whipped cream
Strawberries

Heat oven to 350° F (180 C). Butter a 9-inch diameter springform pan. Line the bottom with parchment paper. Butter the parchment. Sprinkle with unsweetened cocoa powder and tap out the excess. Wrap the outside of the pan with foil to prevent leakage.

Combine chocolate and butter in a double boiler or heat-proof bowl placed over a saucepan of simmering water. Stir frequently until melted and smooth. Remove from heat.

Beat egg yolks and 6 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment until light and thick, about 3 minutes. Transfer eggs to a large bowl; thoroughly clean and dry mixing bowl and whisk attachment.

Fold the melted chocolate into the egg yolks. Stir in the vanilla. In the clean mixing bowl, beat egg whites until soft peaks form. Gradually add remaining 6 tablespoons sugar until medium-firm peaks form. Fold the whites into the chocolate in 3 additions. Pour into prepared pan.

Bake until top is slightly puffed and cracked and a knife inserted into center comes out with moist crumbs, 40 to 50 minutes. Cool cake completely in pan on a wire rack.

While the cake is cooling, prepare the glaze. Heat cream and syrup in a small saucepan just until it begins to simmer. Remove from heat. Add chocolate and whisk until smooth.

Gently press down on the top of the cake to even thickness. Remove pan side. Invert cake onto a plate. Remove and discard parchment. Pour the glaze over the center of the cake. Spread the glaze over the top and down the sides of the cake, using a flat icing spatula to smooth the glaze. Sprinkle with grated chocolate. Chill in refrigerator until firm, about 10 minutes. Serve at room temperature with whipped cream and fresh strawberries.

More chocolate? If you insist…
Chocolate Chocolate Chunk Muffins from Brown Eyed Baker
Almond Butter Chocolate Chip Cookies from TasteFood
Chocolate Custard Cake from White on Rice Couple
Rich Chocolate Brownies from TasteFood

Cranberry Streusel Coffee Cake

cranberry cake view TasteFood

~ Cranberry Streusel Coffee Cake ~

For the past few days I’ve been reaching around a big container of cranberry sauce sitting in my refrigerator – a left over from our Thanksgiving dinner. I’ve pointedly ignored it until yesterday, when I realized I needed to take action, either by freezing it or repurposing it. I am done with turkey for the moment, so the thought of freezing sauce for another round of dolloping over a roasted bird was not terribly enticing. Baking, however, was something I could get excited about. It’s been raining cats and dogs lately, and the holiday season is before us, so something warm, spiced and sweet, wafting fragrant aromas from the oven into the kitchen would be perfect.

Cranberry Cake TasteFood

Cranberry Streusel Coffee Cake

Use a whole cranberry sauce (not gelee) for this recipe – preferably homemade. A recipe for a quick and easy sauce is included at the bottom of this post. Serves 12.

Streusel:
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 tablespoons unsalted butter, chilled, cubed

Cake:
3/4 cup granulated sugar
1/2 cup butter, softened
2 large eggs
2 teaspoons orange zest
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole-milk Greek yogurt
1 1/2 cups whole cranberry sauce

For the streusel:
Combine all of the ingredients except the butter in the bowl of a food processor. Pulse to blend. Add butter. Pulse until the mixture resembles coarse meal. Set aside while you prepare the cake.

For the cake:
Heat oven to 350 F. Butter an 8-inch square baking dish. Beat sugar and butter in the bowl of an electric mixer until light and fluffy, about 2 minutes. Add eggs one at time, beating well after each addition. Stir in the zest, vanilla and cinnamon. Whisk the flour, baking powder and salt in a medium bowl. Add to the butter and sugar in 3 batches, alternating with the yogurt and finishing with the flour. Spread half of the batter in the prepared pan. Spoon the cranberry sauce evenly over the batter. Spread the remaining batter over the cranberry sauce (it will be sticky). Sprinkle the streusel evenly over the cake. Bake in oven until knife inserted in center of the cake comes out clean, about 1 hour. Cool on rack. Serve warm or at room temperature. The flavors will develop as the cake cools.

For the cranberry sauce:
Place 12 ounces fresh or frozen cranberries, 3/4 cup granulated sugar, 1 teaspoon orange zest and a pinch of salt in a heavy medium saucepan. Cook, stirring, over medium heat until sugar dissolves. Continue to cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 15 minutes. Remove from heat and cool completely.

More cake? You might like these recipes:
Chocolate Stout Pound Cake with Whiskey Cream from TasteFood
Spiced Persimmon Cake from Andrea Meyers
Ginger Pear Streusel Cake from TasteFood
Buttermilk Spice Cake with Pear Compote from Phoo-d
Fig and Raspberry Upside-Down Cake from TasteFood
Russian Apple Spice Cake from Sassy Radish

Simple Strawberry Cake

strawberry cake  tastefood

I managed to save the strawberries in this cake before they were devoured au naturel. Fresh strawberries usually don’t last long enough in our house to be put to baking use, disappearing in a blink of an eye, before you can say “strawberry shortcake.” When I came home from the market today with an armload of ridiculously plump organic strawberries, I was prepared to defend my purchase. I knew that any unsupervised pints would quickly go missing from the kitchen counter, so I placed a few baskets in strategic locations as a diversion from the extra pound I stashed to bake this lovely cake.

Strawberries and spring sing simplicity to me – pardon the alliteration. It’s a time to celebrate fresh seasonal ingredients as naturally as possible, with little fuss and adornment. This simple cake is an adaptation of a recipe from Martha Stewart. It’s light, gently sweetened, and generously studded with more strawberries than you know what to do with. Actually, I don’t mean that – we all know what to do with strawberries. Just be sure to save some to make this cake.

Strawberry Cake

I halved my jumbo sized strawberries in the pictured cake, but recommend quartering them if very large, so they will begin to break down while baking, making a luscious juicy mess.  Adapted from Martha Stewart.

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar, plus 1 tablespoon
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest, divided
1 pound strawberries, halved – or quartered if very large

Preheat your oven to 350°F (180°C). Butter a 10-inch (25 cm) pie or tart pan (I used a 9-inch extra-deep pie pan).

Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Combine the butter and 3/4 cup sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Mix in the egg, buttermilk, vanilla, and 1 teaspoon lemon zest on medium speed. Add the flour and mix to combine without over-mixing. Spread the batter in the prepared dish. Arrange the strawberries, cut-side down, on top of the batter, gently pressing to partially submerge. Squeeze in as many strawberries as possible – it’s ok to be greedy. Sprinkle the top of the cake with the 1 tablespoon sugar.

Bake in the oven until the top of the cake is light golden and a toothpick inserted in the center of the cake comes clean, about 1 hour. Transfer to a wire rack to cool. Before serving, sprinkle 1 teaspoon lemon zest over the cake. Serve slightly warm or at room temperature with whipped cream.

Chocolate Stout Pound Cake with Whiskey Cream

~ Chocolate Stout Pound Cake with Irish Whiskey Cream ~

When life hands you lemons you make lemonade. When life hands you lemons and Guinness Stout, I’d ignore the lemons and drink the stout. But be sure to save a bottle or two, because you can use any extra beer to make Irish Beef Stew and a decadent Chocolate Stout Pound Cake, which I’m including in a double post series this week in honor of St. Patrick’s Day. And just in case life has, in fact, been handing you lemons lately, I will post the dessert first. Simple things like chocolate, stout, and the phrase “dessert first” are guaranteed to make things better.

Chocolate Stout Pound Cake

Makes one pound cake

3/4 cup unsalted butter, room temperature
3/4 cup stout beer
10 ounces dark chocolate, chopped
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1/2 cup sour cream

Preheat the oven to 350°F. Butter a loaf pan, then line with parchment paper. Butter the parchment paper and dust the pan with cocoa powder, tapping out any excess.
Heat the butter and stout in a medium saucepan over medium heat until the butter melts. Remove the pan from the heat and add the dark chocolate. Stir until smooth.
Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl.
Whisk the eggs and sour cream into the chocolate. Add the dry ingredients and stir to combine without over mixing.
Pour the batter into the prepared pan. Bake until set and a wooden skewer inserted in the center of the cake comes clean, 55 to 60 minutes. (If the top is beginning to brown before the cake is completely cooked, loosely cover with a piece of foil.)
Transfer the cake to a rack and cool in the pan for 5 minutes. Then turn the cake out onto the rack and cool completely. Cut into 1/2 inch slices. Serve with Irish Whiskey Whipped Cream.

Irish Whiskey Whipped Cream
1 cup heavy cream
1 tablespoon granulated sugar
2 teaspoons Irish Whiskey
1/2 teaspoon vanilla extract

Beat cream in the bowl of an electric mixer until traces of the whisk are visible. Add remaining ingredients. Continue to whip until soft peaks form. Transfer to a bowl. Serve with Chocolate Stout Pound Cake.

Flourless Chile-Chocolate Cake

Add a little spice to your love life, I mean, chocolate, for Valentine’s Day. It’s never a bad idea to shake things up, and this flourless chocolate cake does just that. Laced with chipotle, cayenne and cinnamon, this dense fudgy cake has a naughty kick of smoke and heat cloaked in chocolate. Now that’s an exciting Valentine’s cake. To read more and for the recipe, head over to PhanPhatale where I have been asked by author (and new mother!) Jackie Pham to contribute a guest post. Happy Valentine’s Day!

This month I have the pleasure of guest posting on Jackie’s wonderful blog. When I discovered Phamfatale it immediately resonated with me. It shares a similar love for feeding friends and family, while influenced by our international family and life. Jackie’s Vietnamese parents, Parisian upbringing and vegetarian, sweet-loving husband create a kaleidescope of good eats which keep me coming back for more. And with Valentine’s Day fast approaching, I can’t think of a more perfect way to share a little blog (and chocolate) love with her readers than with this guest post.

Flourless Chile-Chocolate Cake
Serves 10-12

1 cup unsalted butter, room temperature, cut in pieces
3/4 pound semi-sweet chocolate, chopped
6 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon chipotle chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne
Powder sugar

Preheat oven to 350 F. Butter a 9-inch springform. Line with parchment paper; butter the parchment. Melt the butter and chocolate in a double boiler over simmering water, stirring occasionally. Whisk eggs and sugar together in a large bowl. Add melted chocolate, vanilla, chili powder, cinnamon, salt and cayenne. Mix to combine. Pour into springform. Bake until cake is set and top begins to crack, about 40 minutes. (The center will still be moist.) Cool completely on a rack. Remove the side of the pan. (Cake may be made up to one day in advance. Cover and refrigerate.) Serve sprinkled with powder sugar.

Holiday Pumpkin Pecan Roulade

Pumpkin Pecan Roulade with Orange Mascarpone Cream

The holidays are upon us, and it’s time to get dressed up. The silver needs polishing, the shoes need shining and the kids need scrubbing. Even our food gets dressed up, with stuffings and dressings, garnishes and twists. Nothing escapes scrutiny, including dessert where dustings and dollops are par for the course. And, in the spirit of fancifying, what is known as the ordinary cake roll becomes an elegant roulade at the Thanksgiving table.

What is the difference between a cake roll and roulade? you may ask. Well, nothing. Both terms describe a light cake which is rolled in a spiral with a creamy filling. Yet the blandly descriptive cake roll is what I might consider an afternoon dalliance. For my Thanksgiving dinner, I am inviting the roulade, a French term which elegantly and aptly sums up the nature of the dessert as the word itself rolls off the tongue. I want that dessert at our dressed up holiday table.

Language aside, there are other reasons to include a roulade on your menu. It’s elegant yet uncomplicated, remarkably easy to prepare with stunning results. It’s a no-fail recipe, which is a welcome relief during the holidays and frees up more time to dress ourselves up for the guests.

Pumpkin Pecan Roulade with Orange Mascarpone Cream
Inspired by a recipe from Ina Garten. Serves 8 to 10.

For the cake:
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin or butternut squash puree
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans
1/4 cup confectioners’ sugar, plus extra for dusting

For the filling:
8 ounces mascarpone cheese
3/4 cup sifted confectioners’ sugar
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
1 teaspoon finely grated orange zest

Prepare cake:
Preheat oven to 375 F. (190 C.) Butter a 12 by 9 by 1-inch sheet pan. Line with parchment paper. Butter paper and dust with flour.
Sift flour, cinnamon, baking soda, salt and nutmeg together in a medium bowl and set aside. Whisk eggs and sugar in a bowl of an electric mixer until light and thick, 2 minutes. Add pumpkin and vanilla; mix until smooth. Stir in dry ingredients until combined without over-mixing. Pour into prepared pan and spread evenly with a spatula. Sprinkle pecans over batter. Bake in oven until toothpick inserted in the center comes out clean, 12-14 minutes. Remove and cool on wire rack 5 minutes. While the cake is cooling, lay a clean kitchen towel on the work surface. Sprinkle with 1/4 cup sifted confectioners sugar. Invert cake onto the sugared towel. Carefully peel away the parchment paper and discard. Starting at the long end, carefully roll up the cake, jelly-roll style, in the towel. Cool completely on the wire rack.

Prepare filling:
While the cake is cooling, combine mascarpone, confectioners’ sugar, cream and vanilla in bowl of electric mixer. Beat until light and fluffy. Stir in orange zest.

Assemble roulade:
Gently unroll cake on work surface. Spread filling evenly over cake with a spatula. Carefully roll the cake back up in the same direction, using the towel. Arrange seam-side down on a platter. Dust with confectioners’ sugar. Cut in 3/4 inch slices to serve.

Banana Coconut Bread

~ Banana Coconut Bread ~

In the mood for a pre-packaged healthy snack? Or how about a slice of quick bread to accompany a cup of tea? Look no further than the ubiquitous banana. All zipped up in its own skin (which doubles as a nifty handle) the banana is transportable as a nutritious snack on the go – naturally sweet and rich in potassium, magnesium, B and C vitamins. As bananas ripen, they soften and their sugar content and starch increases. At this point, blend the fruit  into a wholesome sweet bread or cake – or pop them un-peeled into the freezer to save for the proverbial rainy day when baking is requisite.

I prefer to eat bananas just under-ripe, while they are still firm and not overwhelmingly sweet. When they reach the mushy tipping point I toss them into a banana bread. While the ratios for my banana bread remain the same, I sometimes fiddle with the ingredients. This is a heartier recipe with a blend of whole wheat, all-purpose flour and a dusting of wheat germ. Coconut flakes add texture and a tropical brightness. If I were feeling naughtier, I would have added chocolate chunks, but somehow I managed to behave myself. How do you prefer your bananas?

Banana Coconut Bread

Makes one loaf.

3 large very ripe bananas
1/2 cup granulated sugar
1/2 cup light brown sugar
3 eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened flaked coconut, plus extra for sprinkling

Preheat oven to 350 F. (180 C.) Mix bananas and sugar in a bowl of an electric mixer until smooth. Add eggs and mix well. Mix in oil, vanilla and cinnamon until well combined. Whisk flour, wheat germ, baking powder, baking soda and salt together in a separate bowl. Stir into the bananas and mix to incorporate. Stir in coconut (and 1/2 cup semi-sweet or dark chocolate chips, if you’re naughty.) Pour into oiled pan. Sprinkle additional coconut on top. Bake until knife inserted in center comes clean, about 55 minutes. Remove from oven and cool on rack for 10 minutes. Remove bread from loaf pan and cool completely.

Fig and Raspberry Upside-Down Cake



~
Upside-down baking is  irresistable to me, whether it’s in the form of a tarte tatin or a cake. The common denominator is a gorgeous, gooey caramelized bottom, which, once inverted, becomes the top. Nestled in the sticky caramel goodness are chunks of seasonal fruit, which release their juice and perfume the pastry, while studding the topping like jewels in a crown.

The other winning quality of upside-down desserts is that they are generously flexible with the seasons. In the fall, pears and apples are the fruit of choice. In the summer, stone fruit, figs and berries display their wonders. Mix and match to your taste. It’s impossible to go wrong.

~
Fig and Raspberry Upside-Down Cake

Serves 8 to 10

1/2 cup plus 3/4 cup unsalted butter, room temperature
3/4 cup light brown sugar
8 large figs, halved lengthwise
3 ounces raspberries
1 1/4 cups all purpose flour
1/2 cup almond flour (meal)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup granulated sugar
3 large eggs

1. Preheat the oven to 350°F.  Butter a 9-inch springform pan. Line the bottom with parchment and butter the parchment. Tightly wrap the bottom of the pan with foil.
2. Melt the 1/2 cup butter and the light brown sugar together in a saucepan over medium heat, whisking to combine. Pour into the springform pan. Arrange the figs, cut side down in a circular pattern in the sugar. Fill in the gaps with the raspberries.
3. Mix the flour, almond flour, baking powder, baking soda, and salt in a medium bowl. Whisk the sour cream, lemon zest, vanilla and almond extracts in a small bowl.
4. Beat the 3/4 cup butter and the granulated sugar in a mixer with a paddle attachment until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in 1/4 of the flour mixture to blend. Add the sour cream mixture and mix to combine. Add the remaining flour mixture and mix to thoroughly combine without overmixing.
5. Drop the cake batter over the fruit in large spoonfuls, then carefully spread the batter to cover the fruit and caramel.
6. Bake the cake in the oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on a rack for 10 minutes then invert onto a plate. Serve slightly warm or at room temperature.



Flourless Chocolate Cake

~
Flourless chocolate cake is the little black dress of desserts. Minimal, simple and universally pleasing, this go-to recipe is a classic. With a short list of ingredients, minus any flour,  you can whip this cake up in an hour. It’s a lighter version of my Sinfully Rich Chocolate Cake, which makes it more of an every day cake and a guaranteed hit with children. Serve simply naked or adorned with a dusting of sugar and a scoop of whipped cream.

Flourless Chocolate Cake

With so few ingredients, quality makes a difference. If possible, use a European-style butter such as Lurpak or Plugra and a high quality dark chocolate. I prefer Valrhona or Lindt. Serves 12.

8 ounces dark chocolate, chopped
1/2 cup unsalted butter, room temperature
6 eggs, separated
1/2 cup granulated sugar

Preheat oven to 300 F. Butter a 9 inch springform pan. Line the bottom with parchment and butter the parchment. Melt the chocolate and butter together in a double boiler over just-simmering water, stirring until smooth. Remove from heat and transfer to a large bowl; cool to lukewarm. Whisk in the egg yolks.
Beat egg whites in a bowl of an electric mixer until soft peaks form. Add sugar and continue to beat until stiff glossy peaks form. Mix 1/4 of the egg whites into the chocolate. Gently fold in remaining egg whites. Pour into prepared pan and smooth with a spatula. Bake until edges pull away from the pan, and a toothpick inserted into the center comes clean, about 40 minutes. Remove from the oven and cool on a rack. Serve slightly warm or at room temperature.