Posts from the ‘Cake’ Category

Apple Clafouti


Apple Clafouti

serves 6-8

3 eggs
1 cup milk or heavy cream
8 tbsp. unsalted butter, melted
1 tsp. vanilla extract
2⁄3 cup all-purpose flour
1⁄2 cup sugar
1⁄2 tsp. salt

4 tbsp. unsalted butter
4 tart apples, peeled, cored, and sliced
1⁄2 cup plus 2 tsp. sugar
2–3 tbsp. brandy
Ground cinnamon

1. For the batter: Preheat oven to 400°. Put milk, eggs, 6 tbsp. of the butter, vanilla, flour, sugar, and salt into a blender, blend until smooth, and set aside. Grease a 10″ pie plate with remaining butter, then set in oven to heat.

2. For the apples: Melt butter in a large skillet over medium-high heat. Add apples, 1/2 cup of the sugar, and brandy and cook until apples are glazed and warm, about 5 minutes.

3. Remove pie plate from oven and immediately pour in half the batter. Arrange warm apple slices over batter, reserving juices, then pour remaining batter over apples. Sprinkle remaining sugar and a little cinnamon over batter and bake until clafouti is golden and set in the center, 25–30 minutes. Drizzle with warmed reserved apple juices.

from Saveur




Pineapple Express


Pineapple Express

n. a weather condition made of a jet stream of wet, warm air that reaches western North America from the Pacific Ocean, usually by way of Hawaii, and causes heavy rainfall.

Or a delicious easy-to-make cake. Growing up my grandmother, whom I call  Nanny, made a dip of  just cream cheese and pineapple for chip-dipping. Plain ruffles.  It’s  simple,  some think strange, until they taste it.  I haven’t seen anyone eschew it yet. The only down side to this wonderful dip is we usually end up eating an entire bag of chips in one sitting. A big bag.  Even after we have already had dinner.

Then I found this salty treat’s sweet counterpart.  Pineapple Cream Cheese Cake. Perfect when the craving hits and you want to consume 500 calories instead of 1,000. (Calorie counts are an exaggeration.  I think.) I found the topping recipe first, and used a gold cake recipe so it had something to cling to. I could have eaten a bowl of the topping like pudding. As a semi-civilized person I decided against that. You can use a sheet pan, 9×13, cupcake, or any other volume equivalent pan. I used the pineapple tidbits, but you can use any size pineapple you like. The cake recipe instructions are for the hand method, mixing time will be less  if using a mixer.

Quick Gold Cake

from The Fannie Farmer Cookbook

2 1/4 c cake flour

3 tsp baking powder

1 tsp salt

1 1/4 c sugar

1/2 c vegetable oil

1 c milk

2 eggs

2 tsp vanilla

Preheat oven to *350. Butter and lightly flour two 8-inch round cake pans. Mix the flour, baking powder, salt and sugar in a bowl. Stir in the oil and milk, and beat for two minutes. Add the eggs and vanilla and beat for another two minutes. Pour into pans and bake for 25-35 minutes, or until a  toothpick comes out clean. Cool in the pans before turning out onto rack to cool.

Pineapple Topping

from The  Bicentennial Cookbook by The Women Auxilary of the Co-Operative Farmers Night Market, Scranton, PA

8 o cream cheese

1 3.4 o instant vanilla pudding

1 1/4 c milk

Beat together and spread on cooled cake.

Layer pineapple on top.

Top with Cool Whip or homemade whipped cream.

You can also add nuts or coconut on top if so desired.

Beginning with Buttermilk

I rarely get sick. I mean rarely. It’s been years. Even when I get sick, it’s minor. Two days and I am back to brining  pork chops. I was convinced my sheer will had been keeping me healthy all these years – until I developed a cold over the weekend. After 5 days, I was not your average cranky sick person. Some might hate the scratchy throat, complain about the stuffy nose, wince at the rib-bruising cough, but the mere act of  enjoying a glass of wine was taken out of my figurative grasp and that is something there is no medicine for. Food shopping, cooking, and even my appetite ceased and I contemplated eating the grossest, healthiest thing I could find because my taste buds were on sick strike. Then I fought back with the help of a new friend named buttermilk poundcake.
Cold-0, Me + poundcake-1

Cruze Farm Buttermilk Poundcake

For the cake:

3/4 cup butter
3 1/2 cups flour sifted or food processed for 5 sec w/ other dry ingredients
1/2 tsp salt
1/2 tsp baking soda
2 1/2 cups sugar
3/4 cups solid shortening
4 lg eggs
2 tsp vanilla extract
1 cup buttermilk (full fat if available)
juice of one lemon

For the glaze:
2⁄3 cup sifted confectioners’ sugar
2 tablespoons lemon juice
1 teaspoon grated lemon zest.

1. Bring all the ingredients to room temperature. Preheat the oven to 300 degrees. Grease and flour a bundt pan, tapping out excess flour.
2. In a medium bowl, whisk together the flour, salt and baking soda. In another medium bowl, whisk the sugar to break up clumps.
3. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and shortening, stopping to scrape down the sides. Slowly drizzle in the sugar; cream the mixture well. Beat in the eggs one at a time, adding the next when the last has been incorporated. Mix in the vanilla. On low speed, mix in a third of the flour mixture until just combined. Add a third of the buttermilk, mixing until just combined. Repeat with the remaining flour and buttermilk. Add the lemon juice and mix to combine.
4. Pour the batter into the prepared pan. Bake until a cake tester inserted comes out clean, about 75 minutes.( mine took about 10 mins longer) The top of the cake will be lightly browned, and the sides will shrink slightly from the pan. Cool for 20 minutes before inverting onto a cake platter.
5. Before serving, stir together the glaze ingredients and spoon over the top and sides of the cake. It’s even better the next day.
Adapted from Cheri Cruze. Serves 10 to 12.
Rich without being dry or too dense. Not overly sweet. Perfect crisp exterior without over-browning.