Category: cake

cake, Christmas, Denmark, Desserts, holiday, Vegetarian, Winter

Aebleskivers

by Lynda Balslev7 Comments on Aebleskivers
Aebleskivers

aebleskivers tf011

Danish Æbleskivers

Referred to as pancakes, dumplings or even doughnut holes in English, æbleskivers are served as a treat throughout the month of December, almost always with a glass of gløgg.

Makes 20.

1  1/2 cups whole milk
.6 ounce fresh yeast (1 cake) or 1 envelope dry yeast
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon ground cardamon
1/2 vanilla bean
2 eggs, separated

Unsalted butter
Raspberry or strawberry preserves
Powder sugar

Heat milk in a small saucepan until lukewarm.  Remove from heat and pour into a medium bowl.  Add yeast and let it dissolve.
Combine flour, sugar, salt and cardamon in a medium bowl.  Split vanilla bean and scrape seeds into the dry ingredients. Whisk the egg yolks into the milk.  Add the wet ingredients to the flour and mix well. Beat egg whites in the bowl of an electric mixer until stiff.  Fold into batter.  Let rest one hour at room temperature.
Melt 1/2 teaspoon butter in each indentation of an aebleskiver pan over medium heat.  Pour batter into each indentation, about 2/3 full.  Cook until golden brown underneath, 3-4 minutes.  Using a knife or skewer, turn aebleskiver over and continue to cook until golden and cooked through, 3 to 4 minutes.
Remove æbleskivers from pan, and repeat with remaining batter.  Serve æbleskivers with powdered sugar and preserves  – and a glass of steaming gløgg.

Note:
An aebleskiver pan is a stovetop pan with 6 or 8 holes/indentations. While non-stick is available, choose a cast iron pan for best results.

Baking, Breads, Pasta, Rice, Grains, cake, Desserts, Thanksgiving, Uncategorized

Pumpkin Pecan Spice Bread

by Lynda Balslev3 Comments on Pumpkin Pecan Spice Bread

Pumpkin Spice Bread tf

This pumpkin bread is a lightly sweet and mellow loaf, redolent with pumpkin and spice. This toothsome cake bread is studded with raisins and pecans, adding natural sweetness and heartiness to each mouthful. It’s delicious for breakfast or in the afternoon with a cup of tea. Either pumpkin or butternut squash may be used for the purée; their orange flesh will add a rich, buttery note and lend a vibrant hue that is necessary for this autumn staple.

Pumpkin Pecan Spice Bread

I prefer to make my own pumpkin purée, but canned will do. To make your own, simply cut a skinned and seeded sweet pumpkin or butternut squash into 1 inch cubes. (You will need about 2 cups to yield one generous cup of purée.) Steam until very soft and then mash with a fork.

Makes one loaf

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup dark brown sugar, packed
3 large eggs
3/4 cup unsalted butter, melted
1 cup puréed pumpkin
1 cup raisins
1/2 cup chopped pecans or walnuts

Preheat the oven to 350 F. (180 C.) Butter a loaf pan. Line the bottom with parchment and butter the parchment.
Combine the flour, baking powder, salt, cinnamon, nutmeg and cloves in a medium bowl; whisk together and set aside. Whisk the brown sugar and eggs together in a large bowl. Stir in butter. Add the pumpkin and blend thoroughly. Stir in the dry ingredients. Add the raisins and pecans. Pour the batter into the prepared baking pan. Bake in oven until knife inserted in center comes clean, about 1 hour.

cake, Desserts, Fruit

Blueberry Crumb Cake

by Lynda Balslev5 Comments on Blueberry Crumb Cake

Blueberry Crumb

Sunday at the farmers market means lots of blueberries at this time of year. I made a blueberry tart last weekend that was a big hit. This weekend I am keeping it rustic and simple, and will set aside a few blueberries to make this cake. This recipe is humble and homey. I blend whole wheat and white flour and use brown sugar in place of granulated sugar, lending richness and texture to the cake. Lemon zest, a no-fail partner with blueberries, lightens and brightens the flavor. Serve this cake for brunch or tea along with a pitcher of lemony iced tea.

Blueberry Crumb Cake

For the crumb topping:
1/4 cup all purpose flour
1/4 cup light brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
4 tablespoon unsalted butter, cold, in pieces

For the cake:
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup unsalted butter, room temperature
2/3 cup packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs
1/2 cup sour cream
1 1/2 cups blueberries, divided

Preheat oven to 350 F. Butter a square baking pan.

Prepare crumb topping: Mix flour, sugars and salt in a bowl. Work butter in with fingers or pulse with a food processor to form a clumpy texture. Set aside.

Prepare cake: Mix flours, baking powder, salt, cinnamon and nutmeg together in a large bowl. Mix butter and brown sugar together in a bowl of an electric mixer until light and fluffy. Mix in vanilla and lemon zest. Whisk eggs and sour cream together in a medium bowl. Mix 1/3 dry ingredients into the butter and sugar. Mix in 1/2 of the eggs. Repeat process finishing with last 1/3 of the dry ingredients. Stir in 1 cup blueberries. Pour batter baking pan. Top with remaining blueberries. Sprinkle crumb topping over blueberries. Bake in oven until a knife inserted in center comes clean, about 1 hour. Serve warm or at room temperature. (The flavors will develop as the cake cools.)

cake, Desserts, Food Blog Events, Fruit, GYO

In Season: Blood Orange and Olive Oil Cake

by Lynda Balslev9 Comments on In Season: Blood Orange and Olive Oil Cake

Blood oranges

Blood oranges are in season in California. I never know if I should eat them or just look at them. Beautifully mottled in crimson on the outside, and strikingly hued in magenta, orange and burgundy within, they are a feast for the eyes as well as the palate.

Native to Sicily, these orange gems have found their way around the world to eager consumers. In the US they grow from December to May, and now is the time to indulge in these citrus wonders. Tart and sweet with a hint of raspberry, their unique flavor complements sweet and savory dishes.

This week we have been in blood orange heaven. I received 2 brimming bags of blood oranges from a friend who has a grove of citrus trees on her property. It’s all she can do to harvest all of her fruit, and is always looking for takers. How could I say no?  Aside from eating the fruit straight up and juiced, blood oranges have found their way into salads, salsas, sauces and dressings in our meals of late. Yesterday I made a Blood Orange and Olive Oil Cake, not only with the citrus from my friend’s property, but with the olive oil her family makes from their olive trees. With all this homegrown love, I immediately thought of GYO: Grow Your Own, the foodblogging event created by Andrea’s Recipes and hosted this month by House of Annie. This is my contribution: Happy Spring!

Blood Orange Oil Cake

Blood Orange and Olive Oil Cake

Makes one loaf

Finely grated zest of two blood oranges
3/4 cup sugar
1/2 cup buttermilk
1/4 cup freshly squeezed blood orange juice
3 large eggs
1 teaspoon vanilla extract
1 3/4 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup fruity olive oil

Preheat oven to 350 F/180 C. Butter a loaf pan. Add zest to sugar in a large bowl and mix well to incorporate. Stir in buttermilk and juice. Add eggs one at a time, mixing well with each addition. Stir in vanilla.
Whisk flour, baking powder, baking soda and salt together in a separate bowl. Whisk into eggs. Fold in olive oil a little at a time. Pour into prepared pan. Bake until golden on top and center of a knife comes clean when inserted in the middle, about 1 hour. Remove and cool on rack 10 minutes. Remove from pan and cool completely. The flavors will develop if the cake can sit for several hours or overnight.

Baking, cake, Desserts, Fruit

Ginger Pear Streusel Cake

by Lynda Balslev9 Comments on Ginger Pear Streusel Cake

Pear Ginger Streusel Coffee Cake

Come in from the cold and enjoy some cake. This coffee cake is perfect for a winter afternoon pick-me-up. Spiced with ginger and not overly sweet, this cake is light enough to enjoy for breakfast, tea or dessert. While it’s delicious straight from the oven, the ginger flavor will intensify nicely as the cake cools – that is, if you can wait that long.

Pear and Ginger Streusel Cake

Makes one (8-inch) cake; serves 6 to 8

For the streusel topping:
3/4 cup all-purpose flour
1/2 cup light brown sugar
1/4 cup chopped crystalized ginger
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter, chilled, in small pieces

For the cake:
2 firm pears, peeled, cored, thinly sliced
2 teaspoons freshly squeezed lemon juice
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract

1. Heat the oven to 350°F. Butter an 8-inch spring-form pan lined with parchment paper and butter the parchment.
2. Make the streusel: Combine the flour, sugar, gingers, and cinnamon in the bowl of a food processor and pulse to combine. Add the butter and pulse until the butter is pea-sized.
3. Toss the pears with the lemon juice in a small bowl.
4. Combine the flour, baking powder, baking soda, and salt in a bowl.
5. Cream the sugar and butter in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing after each addition. Add the sour cream and vanilla and mix to blend. Add the flour and mix on low speed until just combined without over-mixing. Pour the batter into the prepared pan and spread evenly. Arrange the pears in a concentric pattern over the batter and spread the streusel evenly over the pears.
6. Bake until a toothpick inserted in the center comes clean, 50 to 60 minutes. Transfer to a rack. Run a knife around the sides of the cake and release the sides of the pan. Cool the cake and serve slightly warm or at room temperature. The cake may be covered and stored at room temperature for up to 2 days.

cake, Denmark, Desserts, holiday, Winter

Mini-Dried Fruit and Nut Cakes

by Lynda Balslev2 Comments on Mini-Dried Fruit and Nut Cakes
Mini-Dried Fruit and Nut Cakes

Fruit cakes

This weekend we will decorate and light our Christmas tree.  In true Scandinavian fashion, our tree has live candles placed on it.  Traditionally, the candles are first lit on Christmas eve (julaften) when Father Christmas surreptitiously arrives during the evening feast and places gifts under the tree.  We like to buck tradition, however, and light our candles at least once before the eve.  I know, I know, it’s not how-things-are-done, but we just can’t contain ourselves.  The tree is just so beautiful all lit up with glowing candles, and we like to share that experience with our friends.

While we decorate our tree we will prepare gløgg and aebleskivers and some other holiday cakes.  Some friends will come by, and at the end of the afternoon, when dusk sets in, we will light the candles. While we watch the candles burn down, we’ll enjoy a glass of gløgg along with some sweet treats like these little cakes.

These cakes are lighter and fresher than the traditional Christmas fruitcake. They are studded with dried apricots, raisins and cherries which add a natural combination of sweetness and tartness.  I like to make them bite-sized, so there is plenty of room for other treats, and even the wariest fruitcake-eater may be encouraged to have a go at them.

Minifruitcakes
Mini-Dried Fruit and Nut Cakes

You can mix the dried fruit to your taste.  I like the combination of tart apricots with sweet raisins.

Makes approx. 24

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground all-spice
1/2 teaspoon ground ginger
1 cup butter, softened
1 1/4 cup dark brown sugar, packed
1/4 cup dark molasses
1 egg
Grated zest of 2 oranges
1/4 cup brandy or rum
1/2 cup finely chopped walnuts
1/2 cup finely chopped dried apricots
1/2 cup finely chopped dried cherries
1/2 cup dark raisins
1/2 cup yellow raisins

Preheat oven to 325 F. (170 C.)  Line a miniature muffin tin with paper liners.
Combine the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, all-spice and ginger in a bowl.  Stir to combine well.
Beat butter and sugar in bowl of electric mixer until light and fluffy, 3 minutes. Add molasses and egg and mix well.  Mix in orange zest. Add flour in thirds, alternating with the brandy.  Stir in nuts and fruit.  Spoon batter into muffin cups.  Bake in oven until cakes spring back to the touch, about 15 minutes. Transfer tin to rack to cool completely.  Remove cakes.
Cakes can be made up to one week in advance.  Cover and refrigerate until use. Serve at room temperature.

cake, Desserts, Fruit

Banana Cake

by Lynda Balslev7 Comments on Banana Cake

Banana Cake

Tried and true, a banana cake (or bread, depending on your perspective) has figured prominently in our home as a baked treat.  The kids love it, as do the adults, and in every country we have lived, bananas have been readily available in the markets.  I have made variations over the years, adding wheat germ and oats for added fiber and nutrients, coconut for a tropical twist, even chocolate for those cravings of, well, chocolate. This recipe is the base recipe I rely on and come back to time and again.  It’s moist, not overly sweet, and keeps in the refrigerator for 4 days.  Actually, that’s a guess, because it never lasts that long.

Banana Cake
Makes one loaf

3/4 cup (150 g.) unsalted butter
3/4 cup (150 g.) light brown sugar
3 eggs
3 very ripe bananas, mashed with a fork
1/3 cup (80 ml.) sour cream or Greek-style whole milk yogurt
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 cups (220 g.) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350 F. (180 C.)
Butter a loaf pan and line bottom with parchment paper.
Beat butter and sugar until they are light and creamy.  Add eggs one at a time, beating well after each addition.  Mix in bananas, sour cream, vanilla and cinnamon.  Combine flour, baking powder and salt in a bowl.  Add to bananas and stir to combine well.  Pour batter into prepared loaf pan.  Bake in oven until knife comes clean, about one hour.  Remove from oven and let cool completely before removing from pan.

Try these variations:

Tropical Twist: Add 1/2 cup flaked, unsweetened coconut to dry ingredients.  Sprinkle additional tablespoon coconut on top of cake before baking.

More Fiber: Reduce flour to 1 3/4 cups.  Add 1/2 cup oats and 2 tablespoons wheat germ to dry ingredients.

Chocolate Boost: Add 1 cup dark chocolate chips to batter before pouring into loaf pan.

 

cake, Desserts

Lemon Mascarpone Cheesecake with Strawberries

by Lynda Balslev4 Comments on Lemon Mascarpone Cheesecake with Strawberries
Lemon Mascarpone Cheesecake with Strawberries

Can you think of a better springtime dessert?  This cheesecake is rich and creamy, yet light and fresh.  Mascarpone cheese combines with cream cheese to bring Italian inspiration to a cream cheese classic.  Lemon juice and zest add a citrusy brightness balanced by sugar macerated strawberries garnishing the top.

Lemon Mascarpone Cheesecake with Strawberries
An easy version of a timeless classic.  Prepare this cake one day before serving.

Serves 10-12

For the crust:
8 ounces (250 g.) graham crackers or digestive biscuits, in pieces
3 tablespoons brown sugar
1/2 cup (115 g.) unsalted butter, melted

For the filling:
1 – 1/4 pound (600 g.) cream cheese, room temperature
3/4 cup (170 g.) sugar
8 ounces (250 g.) Mascarpone cheese, room temperature
3 large eggs
1 tablespoon fresh lemon juice
2 tablespoons lemon zest

For the strawberries:
1 pound (500 g.) strawberries, hulled, halved
3 tablespoons sugar

Make crust:
Preheat oven to 350 F.
Combine graham crackers and brown sugar in bowl of food processor and finely grind.  Add butter and blend using on/off turns until crumbs are moist.  Press crumbs onto bottom and sides of a 10 inch or 24 cm. diameter springform pan.  Chill while preparing filling.

Make filling:
Beat cream cheese and sugar in bowl of electric mixer until light and fluffy.  Add mascarpone cheese; beat until smooth.  Add eggs one at a time, beating 30 seconds after each.  Mix in lemon juice and zest.

Pour filling into crust.  Bake until cake is puffed at edges and center moves slightly when shaken, about one hour.  Transfer to rack and cool completely.  Cover and chill overnight.

Prepare strawberries:
Toss strawberries with sugar in a bowl.  Allow to sit one hour before serving.  (Can be prepared 3 hours in advance.  Cover and refrigerate.  Serve at room temperature.)

To serve cake, run knife around sides of pan to loosen.  Release pan sides.  Place cake on plate and cut in slices.  Serve with strawberries.

cake, Desserts, Fruit

Apple Brandy Cake with Caramel Sauce

by Lynda Balslev
Apple Brandy Cake with Caramel Sauce

This dense, fruit-filled cake studded with brandy-spiked raisins is perfect for afternoon tea or dessert.  Snowing outside?  It goes well with gløgg by the fire, too.  I have made a version of this cake for many years, and what I enjoy about it is its unfailingly pleasing qualities. It reminds me of a classic, timeless dress: always in style – just add a few accessories, and it gracefully morphs into a new dessert.  Eat it simply as is, and call it a coffee cake. Top it with rich caramel sauce and it becomes a gooey, child-friendly indulgence (perhaps minus the brandy in the raisins.)  Add a dollop of whipped cream fortified with Calvados, and you have a decadent dessert fit to end a dinner party.  The quintessential little black dress of desserts.

Apple Brandy Cake with Caramel Sauce
inspired by Regan Daley’s recipe for Apple Cake in the Sweet Kitchen

1 cup golden raisins
1/3 cup Calvados brandy

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups light brown sugar
1/2 cup granulated sugar
1 cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored, cut in 1/2″ dice
1/2 cup coarsely chopped pecans (optional)

Combine raisins and brandy.  Let sit at least one hour.  Do not drain.

Preheat oven to 325 F. (170 C.)  Butter a 9×13 rectangular baking pan.  Line the bottom with parchment.  Lightly butter the parchment.

Mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt together in a bowl of electric mixer; set aside. Add brown and granulated sugars, butter, eggs and vanilla.  Using electric mixer, beat until batter is pale and smooth, scraping down sides of bowl, about 2 minutes. Fold in apples, pecans and raisins with brandy.  Pour into prepared pan and smooth top.  Bake in center of oven until cake center springs back when touched and a skewer inserted in center of cake comes out clean.  Cool cake in pan.  (Cake can be made up to 3 days in advance.  Wrap in plastic and store at room temperature.)

Caramel Sauce:
Makes about 2 cups

1/2 cup butter, cut in chunks
1 cup light brown sugar
1/2 cup granulated sugar
3/4 cup heavy cream
2 tablespoons Calvados brandy (optional)

Combine butter, sugars, cream in heavy saucepan.  Stir over low heat until sugar dissolves.  Bring to a boil over medium heat, stirring constantly.  Simmer, stirring, about 5 minutes.  Remove from heat.  Stir in optional brandy.  (Can be prepared in advance.  Cool completely. Cover and refrigerate up to one day.)

Whipped Cream with Calvados:

2 cups heavy cream
1 tablespoon sifted confectioners sugar
2 teaspoons Calvados Brandy

In a bowl of electric mixer, whip cream until whisk attachment leaves traces in the cream.  Add sugar and brandy.  Continue to whip until cream holds soft peaks.