Hello! It's been a while... I hope to get back into the swing of things here. I severely broke my ankle last May and I had to have surgery. I missed the last week of school and didn't walk unassisted until just a few days before I went back to work, for this school year, in August.
I didn't do anything all summer long. I'm just getting back into the groove. I'm hoping that means more baking! I plan on continuing with my Bon Appetit recipe adventure and also, to showcase any fun and delicious recipes that I come across.
-Tiffiny
Showing posts with label Pound Cake. Show all posts
Showing posts with label Pound Cake. Show all posts
Sunday, February 9, 2020
Sunday, September 21, 2014
Bon Appetit Desserts: Maple-Walnut Pound Cake with Maple Glaze
If you like maple, then you will love this cake. It is filled with maple-y goodness! If you do not have a food processor, like me, just grind your walnuts up in one of those handy nut grinders (check out Martha Stewart or King Arthur Flour). The old-fashioned way!
I think it is important to note, that I bake with salted butter, so I generally do not add the salt that is called for in the recipe.
I was overly excited to bake this cake because the weather has cooled down and fall is in the air. I finally took the rest of my fall decorations out, too! I hope you enjoy this simple to make cake! It is sure to please.
Maple-Walnut Cake with Maple Glaze
12 servings
Cake
1-3/4 cups coarsely chopped walnuts, toasted
2-1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) unsalted butter, room temperature
1-1/4 cups sugar
5 large eggs
1/2 cup pure maple syrup
3/4 teaspoon maple extract
1/2 teaspoon vanilla extract
Glaze
1/4 cup (1/2 stick) unsalted butter
2 tablespoons pure maple syrup
2 tablespoons heavy whipping cream
10 tablespoons powdered sugar, sifted
1/8 teaspoon maple extract
12 walnut halves
CAKE: Preheat oven to 350ºF. Butter and flour 12-to 15-cup Bundt pan. Finely grind walnuts in processor. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and sugar in a large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in maple syrup, maple extract, and vanilla (batter may look curdled). Mix in dry ingredients. Fold in ground walnuts.
Pour batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Transfer pan to rack; cool cake in pan 10 minutes. Using small knife, cut around side and center tube of pan to loosen cake. Turn cake out onto rack and cool completely.
DO AHEAD: Can be made two days ahead. Wrap cake tightly in foil and store at room temperature.
GLAZE: Melt butter with maple syrup and cream in a heavy small saucepan. Remove from heat. Add powdered sugar and maple extract; whisk until smooth. Cool glaze until slightly thickened, about 15 minutes. Drizzle glaze over cake. Arrange walnut halves decoratively on top of cake. Let cake stand until glaze sets; about 15 minutes.
I think it is important to note, that I bake with salted butter, so I generally do not add the salt that is called for in the recipe.
I was overly excited to bake this cake because the weather has cooled down and fall is in the air. I finally took the rest of my fall decorations out, too! I hope you enjoy this simple to make cake! It is sure to please.
Maple-Walnut Cake with Maple Glaze
12 servings
Cake
1-3/4 cups coarsely chopped walnuts, toasted
2-1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) unsalted butter, room temperature
1-1/4 cups sugar
5 large eggs
1/2 cup pure maple syrup
3/4 teaspoon maple extract
1/2 teaspoon vanilla extract
Glaze
1/4 cup (1/2 stick) unsalted butter
2 tablespoons pure maple syrup
2 tablespoons heavy whipping cream
10 tablespoons powdered sugar, sifted
1/8 teaspoon maple extract
12 walnut halves
CAKE: Preheat oven to 350ºF. Butter and flour 12-to 15-cup Bundt pan. Finely grind walnuts in processor. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and sugar in a large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in maple syrup, maple extract, and vanilla (batter may look curdled). Mix in dry ingredients. Fold in ground walnuts.
Pour batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Transfer pan to rack; cool cake in pan 10 minutes. Using small knife, cut around side and center tube of pan to loosen cake. Turn cake out onto rack and cool completely.
DO AHEAD: Can be made two days ahead. Wrap cake tightly in foil and store at room temperature.
GLAZE: Melt butter with maple syrup and cream in a heavy small saucepan. Remove from heat. Add powdered sugar and maple extract; whisk until smooth. Cool glaze until slightly thickened, about 15 minutes. Drizzle glaze over cake. Arrange walnut halves decoratively on top of cake. Let cake stand until glaze sets; about 15 minutes.
Sunday, June 29, 2014
Bon Appetit Desserts: Cornmeal Pound Cake with Rosemary Syrup, Poached Pears, and Candied Rosemary
Right, there is a lot going on with this!
The cake is rather easy to put together and because my oven is moody at times, I was able to bake it in one hour, instead of an hour and 15 minutes.
Even though there are three separate components to this recipe, they all come together quite nicely. While the cake is baking you can poach the pears, and while the pears are poaching, you can make the candied rosemary.
It sure does look lovely!
If you would like to pin these recipes, I have a board on Pinterest called, 'My Bon Appetit Journey'.
Cornmeal Pound Cake with Rosemary Syrup, Poached Pears, and Candied Rosemary
Rosemary is typically used in savory dishes, but here it flavors a sweet syrup that plays off the pears, turning a humble pound cake into a sophisticated dessert. The rosemary is also delicious in a cup of tea; candied rosemary makes a perfect decoration for a holiday Yule log. 8 servings
Pears
3 cups water
2 cups sugar
1 cup dry or off-dry Riesling
3 fresh rosemary sprigs
1 vanilla bean, split lengthwise
1/4 teaspoon whole black peppercorns
8 Forelle pears or other small pears, peeled, stems left intact
Pound Cake
1 cup unbleached all-purpose flour
1 cup yellow cornmeal
1 cup (2 sticks) unsalted butter, room temperature
1- 1/3 cups sugar
1/4 teaspoon salt
5 large eggs, beaten to blend in a medium bowl
1 teaspoon vanilla extract
Syrup and Candied Rosemary
1 cup sugar
1/2 cup water
8 4-inch long fresh rosemary sprigs
Superfine sugar
Directions:
Pears: Combine 3 cups water, sugar, Riesling, rosemary, vanilla bean, and peppercorns in heavy large saucepan. Stir over medium heat until sugar dissolves. Add pears and bring syrup to boil, turning pears occasionally. Reduce heat to medium-low, cover, and simmer until pears are tender, about 20 minutes. Chill pears in syrup until cold, at least 3 hours.
Do ahead: Can be made 2 days ahead. Cover and keep chilled.
Pound cake: Preheat oven to 325ºF. Butter and flour 9x 5x 3-inch metal loaf pan. Whisk flour and cornmeal in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in sugar, then salt. Drizzle in beaten eggs by tabelspoonfuls, beating constantly, then beat in vanilla. Add dry ingredients in 3 additions, beating just to blend after each addition. Transfer batter to prepared pan. Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour and 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely.
Do ahead: Can be made 1 day ahead. Wrap in foil and store at room temperature.
Syrup and Candied Rosemary: Bring 1 cup sugar and 1/2 cup water to simmer in medium saucepan over medium-high heat, stirring until sugar dissolves. Add rosemary. Simmer until syrup reduces slightly, swirling pan occasionally, about 5 minutes. Using tongs, transfer rosemary sprigs to rack and drain. Cover and reserve rosemary syrup.
Pour superfine sugar in shallow bowl. Add drained rosemary sprigs to sugar, 1 at a time, turning to coat thickly. Place on paper towels. Dry at least one hour.
Do ahead: Can be made 1 day ahead. Let sprigs and syrup stand at room temperature.
Cut dark ends off of cake. Cut eight 1/2- 3/4-inch thick cake slices. Cut each slice diagonally in half. Arrange 2 halves on each plate. Drain pears. Stand 1 pear on each plate. Drizzle each dessert with reserved syrup and garnish with candied rosemary sprig. Serve, passing remaining rosemary syrup separately.
The cake is rather easy to put together and because my oven is moody at times, I was able to bake it in one hour, instead of an hour and 15 minutes.
Even though there are three separate components to this recipe, they all come together quite nicely. While the cake is baking you can poach the pears, and while the pears are poaching, you can make the candied rosemary.
It sure does look lovely!
If you would like to pin these recipes, I have a board on Pinterest called, 'My Bon Appetit Journey'.
Cornmeal Pound Cake with Rosemary Syrup, Poached Pears, and Candied Rosemary
Rosemary is typically used in savory dishes, but here it flavors a sweet syrup that plays off the pears, turning a humble pound cake into a sophisticated dessert. The rosemary is also delicious in a cup of tea; candied rosemary makes a perfect decoration for a holiday Yule log. 8 servings
Pears
3 cups water
2 cups sugar
1 cup dry or off-dry Riesling
3 fresh rosemary sprigs
1 vanilla bean, split lengthwise
1/4 teaspoon whole black peppercorns
8 Forelle pears or other small pears, peeled, stems left intact
Pound Cake
1 cup unbleached all-purpose flour
1 cup yellow cornmeal
1 cup (2 sticks) unsalted butter, room temperature
1- 1/3 cups sugar
1/4 teaspoon salt
5 large eggs, beaten to blend in a medium bowl
1 teaspoon vanilla extract
Syrup and Candied Rosemary
1 cup sugar
1/2 cup water
8 4-inch long fresh rosemary sprigs
Superfine sugar
Directions:
Pears: Combine 3 cups water, sugar, Riesling, rosemary, vanilla bean, and peppercorns in heavy large saucepan. Stir over medium heat until sugar dissolves. Add pears and bring syrup to boil, turning pears occasionally. Reduce heat to medium-low, cover, and simmer until pears are tender, about 20 minutes. Chill pears in syrup until cold, at least 3 hours.
Do ahead: Can be made 2 days ahead. Cover and keep chilled.
Pound cake: Preheat oven to 325ºF. Butter and flour 9x 5x 3-inch metal loaf pan. Whisk flour and cornmeal in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in sugar, then salt. Drizzle in beaten eggs by tabelspoonfuls, beating constantly, then beat in vanilla. Add dry ingredients in 3 additions, beating just to blend after each addition. Transfer batter to prepared pan. Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour and 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely.
Do ahead: Can be made 1 day ahead. Wrap in foil and store at room temperature.
Syrup and Candied Rosemary: Bring 1 cup sugar and 1/2 cup water to simmer in medium saucepan over medium-high heat, stirring until sugar dissolves. Add rosemary. Simmer until syrup reduces slightly, swirling pan occasionally, about 5 minutes. Using tongs, transfer rosemary sprigs to rack and drain. Cover and reserve rosemary syrup.
Pour superfine sugar in shallow bowl. Add drained rosemary sprigs to sugar, 1 at a time, turning to coat thickly. Place on paper towels. Dry at least one hour.
Do ahead: Can be made 1 day ahead. Let sprigs and syrup stand at room temperature.
Cut dark ends off of cake. Cut eight 1/2- 3/4-inch thick cake slices. Cut each slice diagonally in half. Arrange 2 halves on each plate. Drain pears. Stand 1 pear on each plate. Drizzle each dessert with reserved syrup and garnish with candied rosemary sprig. Serve, passing remaining rosemary syrup separately.
Sunday, June 22, 2014
Bon Appetit Desserts: Hot Fudge-Banana Pound Cake
My baking journey continues, with a Hot Fudge-Banana Pound Cake.
At this point, I would like to remind you, to read the recipe directions all the way through, before proceeding with the recipe. Today, I put the recipe together and put it in the pan, just to realize that the chocolate sauce was meant to be baked in the cake in addition to being drizzled on top, when serving. Therefore, I had to scoop out 2/3 of the batter, whip up the chocolate sauce, and then re-fill the baking pan.
My little mishap will hopefully help you to complete this recipe without any mistakes.
Right now, I am wishing that I had some ice cream, so that I could eat this properly!
Hot Fudge-Banana Pound Cake
Here, the banana split is re-created in pound cake form, served with chocolate sauce, vanilla ice cream, and banana slices. The cake needs to stand at room temperature overnight before serving. 10 servings.
SAUCE
1-1/2 cups heavy whipping cream
1-1/2 cups sugar
6 ounces unsweetened chocolate, chopped
3 Tablespoons unsalted butter
Large pinch of salt
3/4 teaspoon vanilla extract
CAKE
2 cups sifted unbleached all purpose flour (sifted, then measured)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup (about 2 large) mashed very ripe bananas
1 teaspoon fresh lemon juice
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1-1/4 cups sugar
4 large eggs, room temperature
Vanilla ice cream
Fresh banana slices (optional)
Sauce: Stir cream, sugar, chocolate, butter, corn syrup, and salt in heavy medium saucepan over low heat until chocolate melts. Increase heat to medium and bring to a boil; stirring occasionally. Boil until reduced to 2-3/4 cups, stirring constantly, about 6 minutes. Cool; mix in vanilla. Set sauce aside.
Cake: Position rack in center of oven and preheat to 350ºF. Lightly butter 9x 5x 3-inch metal loaf pan. Line pan with waxed paper, leaving 1/2-inch overhang. Sift flour, baking powder, salt, and baking soda into medium bowl. Blend mashed banana and lemon juice in small bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Using rubber spatula, mix in dry ingredients alternately with banana mixture, beginning and ending with dry ingredients.
Heat sauce until just slightly warm, stirring often. Spoon 1/3 of batter into prepared pan. Drizzle 1/3 cup sauce over and spread gently within 1/2 inch of pan edge. Repeat with another layer of batter and sauce. Top with remaining batter. Run small sharp knife through cake in zigzag motion to swirl sauce slightly.
Bake cake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool in pan on rack 30 minutes. Turn cake onto rack. Peel off paper and cool completely. Wrap cake in foil and store overnight at room temperature. Cover and chill remaining sauce.
Do Ahead: Can be made 2 days ahead. Let cake stand at room temperature.
Rewarm sauce. Cut cake crosswise into 3/4-inch-thick slices. Top each with scoop of ice cream. Spoon warm sauce over. Garnish with fresh banana slices, if desired, and serve.
**NOTE: If you do not have 1 ounce chocolate baker's squares, you can use 3 Tablespoons cocoa powder and 1 Tablespoon fat (vegetable shortening, etc). This measurement is equal to a one ounce square. I did this, so that I could use my fair trade cocoa.**
At this point, I would like to remind you, to read the recipe directions all the way through, before proceeding with the recipe. Today, I put the recipe together and put it in the pan, just to realize that the chocolate sauce was meant to be baked in the cake in addition to being drizzled on top, when serving. Therefore, I had to scoop out 2/3 of the batter, whip up the chocolate sauce, and then re-fill the baking pan.
My little mishap will hopefully help you to complete this recipe without any mistakes.
Right now, I am wishing that I had some ice cream, so that I could eat this properly!
Hot Fudge-Banana Pound Cake
Here, the banana split is re-created in pound cake form, served with chocolate sauce, vanilla ice cream, and banana slices. The cake needs to stand at room temperature overnight before serving. 10 servings.
SAUCE
1-1/2 cups heavy whipping cream
1-1/2 cups sugar
6 ounces unsweetened chocolate, chopped
3 Tablespoons unsalted butter
Large pinch of salt
3/4 teaspoon vanilla extract
CAKE
2 cups sifted unbleached all purpose flour (sifted, then measured)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup (about 2 large) mashed very ripe bananas
1 teaspoon fresh lemon juice
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1-1/4 cups sugar
4 large eggs, room temperature
Vanilla ice cream
Fresh banana slices (optional)
Sauce: Stir cream, sugar, chocolate, butter, corn syrup, and salt in heavy medium saucepan over low heat until chocolate melts. Increase heat to medium and bring to a boil; stirring occasionally. Boil until reduced to 2-3/4 cups, stirring constantly, about 6 minutes. Cool; mix in vanilla. Set sauce aside.
Cake: Position rack in center of oven and preheat to 350ºF. Lightly butter 9x 5x 3-inch metal loaf pan. Line pan with waxed paper, leaving 1/2-inch overhang. Sift flour, baking powder, salt, and baking soda into medium bowl. Blend mashed banana and lemon juice in small bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Using rubber spatula, mix in dry ingredients alternately with banana mixture, beginning and ending with dry ingredients.
Heat sauce until just slightly warm, stirring often. Spoon 1/3 of batter into prepared pan. Drizzle 1/3 cup sauce over and spread gently within 1/2 inch of pan edge. Repeat with another layer of batter and sauce. Top with remaining batter. Run small sharp knife through cake in zigzag motion to swirl sauce slightly.
Bake cake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool in pan on rack 30 minutes. Turn cake onto rack. Peel off paper and cool completely. Wrap cake in foil and store overnight at room temperature. Cover and chill remaining sauce.
Do Ahead: Can be made 2 days ahead. Let cake stand at room temperature.
Rewarm sauce. Cut cake crosswise into 3/4-inch-thick slices. Top each with scoop of ice cream. Spoon warm sauce over. Garnish with fresh banana slices, if desired, and serve.
**NOTE: If you do not have 1 ounce chocolate baker's squares, you can use 3 Tablespoons cocoa powder and 1 Tablespoon fat (vegetable shortening, etc). This measurement is equal to a one ounce square. I did this, so that I could use my fair trade cocoa.**
Wednesday, June 4, 2014
Bon Appetit Desserts: Deep Chocolate Pound Cake
I made Sunday's pound cake today, because I leave for a cruise that morning. So, I hope you do not mind that I got a head start.
This recipe can be found not only in my cookbook, but on the Bon Appetit website:Deep Chocolate Pound Cake
I think that it is important to note that I am using Fair Trade cocoa and chocolate in place of all regular cocoa and chocolate. I urge you to do the same. I only had regular fair trade chocolate chips, so I chopped them up. Worked like a charm.
Let's get to it!
**Update: Out of all of the cakes that I have made so far, this has been the most dry. Even my mom who LOVES chocolate didn't enjoy this one much. I think that there are probably better chocolate pound cake recipes out there, somewhere.**
Deep Chocolate Pound Cake
Mixing boiling water into the cocoa powder is the key to creating a deep chocolate flavor. This melts the cocoa butter and dispenses the cocoa throughout the batter. Adding mini chocolate chips that melt into the cake intensifies the flavor even more. Cut any leftover cake into cubes and layer it in glasses with sweetened whipped cream, fresh raspberries, and a touch of chocolate sauce for pretty individual trifles. 8 servings
2-1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1/2 cup sour cream
1/2 cup whole milk
1/4 cup natural unsweetened cocoa powder
1/4 cup honey
2 Tablespoons boiling water
3/4 cup sugar
1/2 cup (1 stick) butter, room temperature
2 large eggs
1 teaspoon vanilla
1/2 cup mini semisweet chocolate chips
Position rack in center of oven; preheat to 350ºF. Butter and flour 9x5x3-inch metal loaf pan; tap out excess flour.
Whisk flour, baking powder, coarse salt, and baking soda in a medium bowl. Whisk sour cream and milk in a small bowl.
Sift cocoa into another small bowl. Whisk in honey and 2 Tablespoons boiling water until smooth. Cool completely.
Using electric mixer, beat sugar and butter in another medium bowl until light an fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; stir until smooth; occasionally scraping down sides of bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips.
Transfer batter to prepared pan; smooth top. Bake until tester inserted in middle comes out clean, about 1 hour and 8 minutes. remove cake from pan and cool.
This is yet another quick recipe. I know that I am only 2 recipes in to my self-imposed baking challenge, but I am really digging the easy feel I get from these recipes.
*Photo taken by me.*
This recipe can be found not only in my cookbook, but on the Bon Appetit website:Deep Chocolate Pound Cake
I think that it is important to note that I am using Fair Trade cocoa and chocolate in place of all regular cocoa and chocolate. I urge you to do the same. I only had regular fair trade chocolate chips, so I chopped them up. Worked like a charm.
Let's get to it!
**Update: Out of all of the cakes that I have made so far, this has been the most dry. Even my mom who LOVES chocolate didn't enjoy this one much. I think that there are probably better chocolate pound cake recipes out there, somewhere.**
Deep Chocolate Pound Cake
Mixing boiling water into the cocoa powder is the key to creating a deep chocolate flavor. This melts the cocoa butter and dispenses the cocoa throughout the batter. Adding mini chocolate chips that melt into the cake intensifies the flavor even more. Cut any leftover cake into cubes and layer it in glasses with sweetened whipped cream, fresh raspberries, and a touch of chocolate sauce for pretty individual trifles. 8 servings
2-1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1/2 cup sour cream
1/2 cup whole milk
1/4 cup natural unsweetened cocoa powder
1/4 cup honey
2 Tablespoons boiling water
3/4 cup sugar
1/2 cup (1 stick) butter, room temperature
2 large eggs
1 teaspoon vanilla
1/2 cup mini semisweet chocolate chips
Position rack in center of oven; preheat to 350ºF. Butter and flour 9x5x3-inch metal loaf pan; tap out excess flour.
Whisk flour, baking powder, coarse salt, and baking soda in a medium bowl. Whisk sour cream and milk in a small bowl.
Sift cocoa into another small bowl. Whisk in honey and 2 Tablespoons boiling water until smooth. Cool completely.
Using electric mixer, beat sugar and butter in another medium bowl until light an fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; stir until smooth; occasionally scraping down sides of bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips.
Transfer batter to prepared pan; smooth top. Bake until tester inserted in middle comes out clean, about 1 hour and 8 minutes. remove cake from pan and cool.
This is yet another quick recipe. I know that I am only 2 recipes in to my self-imposed baking challenge, but I am really digging the easy feel I get from these recipes.
*Photo taken by me.*
Sunday, June 1, 2014
Bon Appetit Desserts: Classic Pound Cake
In 2011, I got the cookbook 'Bon Appetit Desserts' and I talked about it here: Dessert Time
At the time, I thought it would be great to bake my way through this book. I never did. In fact, I have not made a single recipe from this book and I find that to be quite sad. Why have a cookbook that you do not use? So, as I sit here on my summer break, with nothing to do, because I thought I would be working at a summer camp serving coffee, or helpings kids at the craft cabin; I have decided to start baking my way through this book, now. I figure that I can make about 28 by the end of the year. That would be one recipe per week.
There are 631 pages of recipes... so it should take me approximately 12 years to bake my way through this book. TWELVE YEARS! Ahh!
I will start in the first chapter, which is all about cakes. I will bake one cake every Sunday, if I can and I will give half of the cake to my mom, to take to work. Nurses need sweets. It is an unwritten rule.
Bon Appetit Desserts is the cookbook for all things sweet and wonderful... it says it right on the cover.
We start this journey today, with the Classic Pound Cake.
This is a one whisk recipe, so pretty much any one can make this! I am pretty sure every recipe can be made by any normal at home cook. They just have to have the time, because some recipes have many steps.
I hope that you will join me in this adventure. I will post the recipe every week, so that you too can make it, at home.
Shall we get started?!
You're going to love this cake for three different reasons. 1. It takes about 10 minutes to make and get the batter into the oven. 2. You'll have hardly any dishes to wash in the end. 3. Since it has a long baking time, you can busy yourself with other tasks while it is baking... or not.
Classic Pound Cake
Originally made with a pound each of eggs, flours, butter, and sugar, this cake has been an American and British staple for more than 200 years. Over time, cooks have tweaked the recipe by adjusting the original proportions; adding leavening, such as baking powder, and liquids, like sour cream or milk; and incorporating all kinds of flavorings, from vanilla to chocolate. Yet it remains a classically simple and delicious treat. 8 to 10 servings
1-3/4 cups unbleached all purpose flour
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
1-1/2 cups sugar
1-1/4 teaspoon vanilla extract
1/4 cup whole milk
Preheat oven to 350º F. Butter and flour 9x5x3-inch metal loaf pan. Whisk flour and salt in a medium bowl to blend. Using an electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended well. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Beat in half of flour mixture, then milk, then remaining flour mixture. Spread batter evenly in prepared pan.
Bake cake until golden and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn right side up and cool completely.
Do ahead: Can be made 1 day ahead. Wrap in foil and store at room temperature.
Here is a link for a bunch of pound cakes, on the Bon Appetit website. They are a great source. I used to get their magazine all of the time, but now just find what I need on their website, or from e-mails that they send me. Enjoy! Bon Appetit
I learned that 1 hour and 15 minutes was too long for this pound cake to bake in my oven. So, I would suggest checking on your pound cake after the 1 hour mark. It is always best not to open the oven during the first hour of baking. I hope this helps!
At the time, I thought it would be great to bake my way through this book. I never did. In fact, I have not made a single recipe from this book and I find that to be quite sad. Why have a cookbook that you do not use? So, as I sit here on my summer break, with nothing to do, because I thought I would be working at a summer camp serving coffee, or helpings kids at the craft cabin; I have decided to start baking my way through this book, now. I figure that I can make about 28 by the end of the year. That would be one recipe per week.
There are 631 pages of recipes... so it should take me approximately 12 years to bake my way through this book. TWELVE YEARS! Ahh!
I will start in the first chapter, which is all about cakes. I will bake one cake every Sunday, if I can and I will give half of the cake to my mom, to take to work. Nurses need sweets. It is an unwritten rule.
Bon Appetit Desserts is the cookbook for all things sweet and wonderful... it says it right on the cover.
We start this journey today, with the Classic Pound Cake.
This is a one whisk recipe, so pretty much any one can make this! I am pretty sure every recipe can be made by any normal at home cook. They just have to have the time, because some recipes have many steps.
I hope that you will join me in this adventure. I will post the recipe every week, so that you too can make it, at home.
Shall we get started?!
You're going to love this cake for three different reasons. 1. It takes about 10 minutes to make and get the batter into the oven. 2. You'll have hardly any dishes to wash in the end. 3. Since it has a long baking time, you can busy yourself with other tasks while it is baking... or not.
Photo taken by me, Tiffiny H.
Classic Pound Cake
Originally made with a pound each of eggs, flours, butter, and sugar, this cake has been an American and British staple for more than 200 years. Over time, cooks have tweaked the recipe by adjusting the original proportions; adding leavening, such as baking powder, and liquids, like sour cream or milk; and incorporating all kinds of flavorings, from vanilla to chocolate. Yet it remains a classically simple and delicious treat. 8 to 10 servings
1-3/4 cups unbleached all purpose flour
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
1-1/2 cups sugar
1-1/4 teaspoon vanilla extract
1/4 cup whole milk
Preheat oven to 350º F. Butter and flour 9x5x3-inch metal loaf pan. Whisk flour and salt in a medium bowl to blend. Using an electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended well. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Beat in half of flour mixture, then milk, then remaining flour mixture. Spread batter evenly in prepared pan.
Bake cake until golden and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn right side up and cool completely.
Do ahead: Can be made 1 day ahead. Wrap in foil and store at room temperature.
Here is a link for a bunch of pound cakes, on the Bon Appetit website. They are a great source. I used to get their magazine all of the time, but now just find what I need on their website, or from e-mails that they send me. Enjoy! Bon Appetit
I learned that 1 hour and 15 minutes was too long for this pound cake to bake in my oven. So, I would suggest checking on your pound cake after the 1 hour mark. It is always best not to open the oven during the first hour of baking. I hope this helps!
Sunday, May 25, 2014
Lemon Pound Cake
I found this recipe on Pinterest at the beginning of the year and I have since made it twice. It is so easy and the cake comes out great each time. It is moist and delicious! I made it the first time, using the glaze recipe, but the second time I made it, I made a lemon buttercream frosting. They say necessity breeds invention and that is very true in this case. The only reason I made the buttercream frosting, is because I tried to remove the cake from the pan, before it was ready. I took the entire top off of the cake and it broke in half. So, I made the frosting to cover it up. Ha ha.
The horror!
Saved! It's not the best looking cake I have ever made, but it still tasted great!
2 sticks butter
1/2 cup crisco
5 eggs (room temperature)
3 cups all-purpose flour
1 teaspoon baking powder
3 cups sugar
1 teaspoon salt
1 cup milk
1 Tablespoon vanilla extract
1 teaspoon lemon extract (I juice of 1/2 a lemon, instead)
(glaze) 1 lemon (juice and zest)
(glaze) few drops canola oil
(glaze) confectioner's sugar
1. Grease and flour a tube pan and preheat the oven to 325º F.
2. Cream the butter and crisco.
3. Add the sugar and cream well.
4. Add the eggs and mix well for about three minutes.
5. Sift flour, salt, and baking powder together and add alternately with milk to the creamed mixture.
6. Add vanilla and lemon extracts and mix well for another three minutes.
7. Pour the batter into the prepared tube pan.
8. Bake for 1 hour and 15 minutes. Note: Do not open the oven during the first hour of baking.
9. When done, let cool for at least 15 minutes before removing from pan.
(I suggest letting it cool thoroughly.)
10. When the cake is completely cooled, juice one lemon and add zest from one lemon, a couple drops
of canola oil and stir in enough confectioner's sugar to make glaze a nice pouring consistency.
11. Drizzle all over the cake, letting the glaze run over the edges and into the hole in the center of the
cake.
12. Leave the cake uncovered for an hour or longer so the glaze will dry a bit before serving. This will
keep the glaze from becoming sticky.
13. Now admire your creation, fix a cup of tea or coffee, cut that cake and enjoy!
If you need to save your cake, like I needed to save mine, you might want to use this buttercream:
1/3 cup butter
4-1/2 cups confectioner's sugar
1/4 cup milk
1-1/2 teaspoons vanilla
Milk
1. Beat butter until fluffy.
2. Gradually add 2 cups sugar beating well.
3. Slowly beat in 1/4 cup milk and vanilla. (I only put a splash of milk and left out the vanilla.)
4. Slowly beat in remaining sugar.
5. Beat in additional milk if needed. (I used juice of a medium lemon. Frosting became a bit too thin for my liking, so I added a bit more sugar and et voila!)
6. You may tint frosting with food coloring if you desire.
7. This will frost tops and sides of 8" or 9" layer cakes.
(Skeleton of this recipe is from the Stater Brother's brand Confectioner's Sugar)
This really is so yummy!
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