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Archive for the ‘Cake’ Category

Pumpkin Spice Cake

This cake is light, fluffy, and full of pumpkin flavor. It really was delicious!

Pumpkin Spice Cake (The Novice Chef)

Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons pumpkin pie spice
3 large eggs, at room temperature
1 cup sour cream, at room temperature
1 cup canned pumpkin
3/4 cup canola oil
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees. Butter and flour a bundt pan. In a medium bowl, sift or whisk together flour, sugar, baking powder, baking soda, salt, and spices; set aside. In a large bowl combine eggs, sour cream, pumpkin, and oil. Beat well with a hand mixer (or use a stand mixer), scraping down sides with a spatula, until everything is well blended. Add flour mixture a little at a time, beating well after each addition, until everything is well combined. Scrape down sides, then blend in the vanilla extract.

Pour batter into prepared Bundt pan and bake in the center of a 350 degree oven for 35-45 minutes or until a toothpick inserted in the cake comes out clean. Let cool on wire rack for ten minutes, then invert cake onto wire rack and let cool completely. Sprinkle with powdered sugar immediately before serving if desired.

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Honestly, the cake part of this recipe sucked. I actually made it twice and it still was dense as a rock. Maybe thats how it was supposed to be. It also had a very strong eggy taste. In a last minute move, I ended up using a box white cake mix and the cake was fabulous! Loved the filling and frosting. If I were to make it again, thats the route I would go. Plus, its a lot easier 🙂

Lemon Layer Cake with Lemon Curd and Mascarpone (epicurious.com)

Ingredients:
Lemon curd
1 cup sugar
3/4 cup fresh lemon juice
3 large eggs
3 large egg yolks
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes

Cake
6 large eggs, separated
14 tablespoons sugar
1 3/4 cups sifted cake flour (sifted, then measured)
1/4 teaspoon salt

Syrup
1/2 cup sugar
1/2 cup boiling water
1/4 cup fresh lemon juice

Filling and frosting
2 cups chilled heavy whipping cream
3/4 cup sugar
3 8-ounce containers chilled mascarpone cheese*

Directions:
For lemon curd:
Whisk first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until thickened and instant-read thermometer inserted into mixture registers 160°F, about 10 minutes. Remove bowl from over water. Add butter; whisk until melted. Transfer 1 cup curd to small bowl for spreading on cake layers. Reserve remaining curd for filling. Press plastic wrap directly onto surface of both curds. Chill overnight. (Can be made 3 days ahead. Keep chilled.)

For cake:
Position rack in center of oven and preheat to 375°F. Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease pans or parchment). Using electric mixer, beat egg yolks and 7 tablespoons sugar in large bowl until mixture is very thick and slowly dissolving ribbons form when beaters are lifted, about 4 minutes. Using clean dry beaters, beat whites in another large bowl until soft peaks form. Add remaining 7 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy. Fold half of whites into yolk mixture, then sift half of flour and 1/4 teaspoon salt over and gently fold in until incorporated. Fold in remaining whites, then sift remaining flour over and fold in just until combined, being careful not to deflate batter.

Divide batter between pans; smooth tops. Bake until tester inserted into center of cakes comes out clean, about 15 minutes. Cool in pans on racks.

Run knife around edge of pans to loosen cakes. Invert cakes onto 9-inch-diameter cardboard rounds, tapping on work surface if necessary to release cakes. Cut each cake horizontally in half (layers will be thin). Peel off parchment.

For syrup:
Place sugar in small metal bowl. Add 1/2 cup boiling water; stir to dissolve sugar. Stir in lemon juice.

For filling and frosting:
Beat whipping cream and sugar in large bowl until peaks form. Add mascarpone to lemon curd in medium bowl; whisk until blended. Fold whipped cream into lemon-mascarpone mixture.

Place 1 cake layer, flat side up, on platter. Brush with 1/4 of syrup. Spread 1/4 cup lemon curd over, then 1 cup lemon-mascarpone filling. Top with second cake layer; brush with 1/4 of syrup and spread with 1/4 cup lemon curd and 1 cup lemon-mascarpone filling. Repeat with third cake layer, syrup, lemon curd, and filling. Top with fourth cake layer. Brush with remaining syrup, then spread remaining lemon curd over. Spoon 2 cups lemon-mascarpone filling into pastry bag fitted with 1/4-inch star tip (to be used for rosettes). Spread remaining lemon-mascarpone filling as a frosting over sides of cake. Pipe small rosettes of frosting over top of cake, covering completely. Cover cake with cake dome; refrigerate at least 6 hours and up to 1 day.

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For my husbands birthday I made him two cakes (yes he is really lucky!). This cake is really delicious because of the mocha mascarpone filling and frosting. If you don’t want to go to the trouble of making the cake itself, you could easily use a box cake mix and then use the filling as described below. Enjoy!

Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting (epicurious.com)

Cake:
2 cups cake flour
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups (packed) golden brown sugar
3 large eggs
11/2 teaspoons vanilla extract
1 cup buttermilk
4 teaspoons instant espresso powder dissolved in 3/4 cup hot water

Frosting:
1/3 cup natural unsweetened cocoa powder
1 tablespoon instant espresso powder
1 1/2 cups chilled heavy whipping cream, divided
1 1/3 cups sugar
2 8-ounce containers chilled mascarpone cheese*
Bittersweet chocolate curls (optional)

Directions:
For cake:
Position rack in center of oven; preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.

Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.

Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.

For frosting:
Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.

Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).

Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 13/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 20 minutes before serving.

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Blueberry Crumb Cake

This was one of my husband’s favorite coffee cake. The crumb topping is what makes a coffee cake delicious and this is no exception.

Blueberry Crumb Cake (Barefoot Contessa)

For the streusel:

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 stick unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners’ sugar for sprinkling

Directions:
Directions: Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan.
For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.

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Buttermilk Coffee Cake

We loved this coffee cake. Its really moist and delicious. You can easily double the recipe and make for a crowd.

Buttermilk Coffee Cake (http://www.dianaskitchen.com)

Ingredients:
2 cups all-purpose flour, sift before measuring
2 cups firmly packed light brown sugar
1/2 cup butter
1/3 cup sifted flour
1 egg, slightly beaten
1 cup buttermilk (I used low fat)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans

Directions:
Stir together 2 cups flour and brown sugar. Cut in butter until mixture resembles coarse meal. Measure 3/4 cup of mixture and set aside for topping. To remaining flour mixture add 1/3 cup flour; blend well. Add egg, buttermilk, baking soda, and cinnamon. Mix just until dry ingredients are moistened. Turn dough into a buttered 9-inch square pan (I used a 8 inch round). Mix together the reserved flour sugar mixture and the chopped walnuts or pecans; sprinkle over the top of the batter. Bake coffee cake in a 350° oven for 50 to 55 minutes. Let coffee cake cool in pan then cut into serving-size pieces.

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Molten Lava Cakes

I’ve wanted to make these for years and years and I finally did. They are super easy and so delicious! You will find a ton of different recipes out there for them. This one worked really well for me and I will definitely make them again for a special occasion.

Molten Lava Cakes (http://www.ourbestbites.com/)

Ingredients:
4 tbsp butter
1/3 cup sugar
3 large eggs
1/3 cup flour
1/4 teaspoon salt
8 oz bittersweet chocolate*, melted
*8 ounces is about 1 1/3 C of bittersweet chocolate chips. Make the 1/3 cup a little over-full and you should be good
powdered sugar for dusting
sweetened whipped cream for serving
butter and sugar for preparing pans

Directions:
Preheat oven to 400 degrees. To prepare pans, spray ramekins with nonstick spray or coat with melted butter. Sprinkle in some granulated sugar to coat the entire inner surface and tap out any extra discard.

In a bowl with a mixer beat the 4 tbsp butter and 1/3 cup sugar until fluffy. Add eggs one at a time, beating well after each addition. Combine flour and salt and slowly add it into the butter mixture just until combined. Stir in melted chocolate by hand, just until combined. Don’t over mix.

Divide batter evenly among ramekins and then place them on a baking sheet. (If using ramekins you’ll want them not quite 3/4 full).

Bake just until tops of cakes no longer jiggle when pan is lightly shaken, about 10-12 for ramekins. Remove from oven and let stand 10 min.

I topped mine with kahlua flavored whipped cream.

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Pumpkin Cheesecake

This is wonderful! One important tip: make sure your cream cheese is at room temperature or you will get lumps in your cheesecake.

Pumpkin Cheesecake (Paula Deen)

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

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