Gedeckter Apfelkuchen (Glazed Apple Cake)

Gedeckter Apfelkuchen is a popular German glazed apple cake.  It has a shortbread-like pastry crust and is filled with a chunky cinnamon apple filling, and then topped with the same shortbread crust. After baking, the cake is glazed.

I used a mix of apples for it, Granny Smith, Crisp, and Honeycrisp, to keep a sweet, tart flavor.  Boiled apple cider extract amps up the apple flavor, so I put a spoonful of that in, too.  You can find boiled apple cider extract from King Arthur Flour. I added vanilla to the crust because I love the subtle sweetness vanilla brings.   

This cake does remind me a little of apple pie. Add some whipped cream, ice cream, and or a glass of milk to go with it, and you are set!

Gedeckter Apfelkuchen (Glazed Apple Cake)
Yields 1 9-inch cake

Ingredients:
2 1⁄3 cups, scooped and leveled, plus 1 tablespoon/300g all-purpose flour
1 tsp. pure vanilla extract
3⁄4 cup/150g granulated sugar
1 teaspoon baking powder
Pinch of salt
11 tablespoons/150g butter, softened 
1 egg
6  apples (2 pounds 10 ounces/1.2kg)
1/44 cup lemon juice plus 2 teaspoons freshly squeezed lemon juice
1 teaspoon ground cinnamon
1/2 cup/75g raisins
1⁄4 cup/60ml plus 2 teaspoons water
3⁄4 cup/75g confectioners’ sugar

Directions:
Combine the flour, granulated sugar, baking powder, and salt together in a large bowl. Slice the butter into cubes and add it into the flour mixture. Using a pastry cutter or your hands, combine the butter into the flour until the butter is no longer visible. Add the egg and vanilla, and knead the dough until smooth. Alternatively, you can combine all of the items in the bowl of a stand mixer with the paddle attachment. After the dough is done, remove from the bowl, and wrap it tightly in plastic wrap and refrigerate for at least an hour or up to a day.

Next, peel, core, and quarter the apples.  Cut them into slices 1⁄8 to 1⁄4 inch thick and put into in a large pot. Add the 1/4 cup lemon juice with the cinnamon, raisins, and the 1⁄4 cup of water. Cover and bring to a simmer over medium heat, stirring periodically. Cook the apples for 15 to 20 minutes, or until soft and relatively broken down. Remove then pot from the heat.

Now, preheat the oven to 350°F.  Line the bottom of a 9-inch springform pan with parchment paper. Take two-thirds of the dough, pat it evenly into the springform pan, and form a 1-inch rim at the edges. Return the remaining dough to the refrigerator.  Prick the dough in the pan evenly all over with a fork. Line the dough with a sheet of aluminum foil and fill the pan with pie weights, rice, or dried beans. This is to help the crust stay flat.  Bake for 20 minutes, or until the crust starts to firm up but is not yet brown. Remove from the oven and  remove the aluminum foil and pie weights; leave the oven temperature.

Then, add  the apple mixture evenly into the shell and smooth the top. Roll out the remaining one-third of the dough between two pieces of plastic wrap until slightly larger than the pan. Trim the edges of the circle and gently transfer the circle to the top of the cake, laying it over the apple filling. Tuck in the top crust and cut off any excess.  Put the pan back in the oven and bake for 35 to 40 minutes, or until the top is golden brown and slightly puffed.
Remove the pan from the oven and let cool for 10 minutes while you prepare the glaze. Mix the confectioners’ sugar with 2 teaspoons of water and 2 teaspoons of lemon juice until smooth. Brush the glaze over the still-warm cake and then let the cake cool completely before serving. 
Source: Luisa Weiss’ Classic German Baking  

Savory Bacon-Onion Walnut Gugelhupf

I joined a wine club this past year.  Each month, a different member hosts and selects the wine.  My favorites are good people, good food, and good wine, so this has been a fun club. ;-)  For April, I was so excited to host and made a food pairing to go with each wine.  I wanted to choose a wine that I enjoyed and that was different, so I picked my my new favorite white wine -- Grüner Vetliner.

I first learned about Grüner Vetliner from a Williams-Sonoma wine club shipment.  I was excited to see an Austrian wine in the box as I always drawn to German and Austrian wines, since I'm half German and come from a family where we embrace our heritage. ;-)  I really enjoyed the light and refreshing flavor of this wine.  It was a pleasant surprise--it wasn't sweet at all, and it was a great dry wine.  Since then, I've been on the hunt for this wine.  It turns out that Grüner Vetliner has become the darling wine of more sommeliers.  I've seen it more in Denver, and I enjoyed it while in Austria during the fall.  It was even recommended at the French Laundry!

With hints of lime, lemon, and grapefruit and a touch of white pepper, this wine has become an alternative to Sauvignon Blanc.  The name translates to the "Green Wine of Veltlin."  Grüner means "green" in German, and Veltlin was an area in the lower Alps.  This has become the flagship wine of Austria as Austria tries to get back to stardom in the wine market.  Most of the varieties of this wine come from the Danube River area (specifically, Wachau, Kremstal, and Kamptal).  You can find versions with more of a spritz from the Weinviertel (Northeast lower area of Austria).  There are also California varieties of Grüner Vetliner, and I recently discovered a French version, too.

This is not an expensive wine, and it pairs so well with all foods because of its high acidity and fresh notes.  It does not require much time to age.  For my wine tasting night, since I picked an Austrian wine, I wanted to bring in food pairings from the region, too.  I had so much fun coming up with the menu and deciding on the pairings.

Here was my wine pairing menu:

• Zocker Paragon Vineyard Grüner Veltliner 2014 (California) paired with an Herbed Ricotta and Asparagus Phyllo Tart
• Loimer Grüner Veltliner  2015 (Austria) paired with an Savory Bacon-Walnut Gugelhupf with creme fraiche on the side 
• Berger Grüner Veltliner 2015 (Austria) paired with Comte and Ham Wafers
• Kendall Jackson Vintner's Reserve Pinot Gris 2014 (Grüner Veltiner Blend from California) paired with Chicken Schnitzel on Homemade Mini Pretzel Bun
• Grüner Veltliner Burgberg 2014 (Austria) paired with Spring Herb Spaetzel with Peas  
• Salomon Undhof, Hochterrassen, Grüner Veltliner (Austria) paired with Blini with Smoked Salmon

Now, onto the recipe for today: a Savory Bacon-Walnut Gugelhupf.  A Gugelhupf is an old-fashioned yeast cake that was reportedly Emperor Franz Josepf I's favorite cake and was exported to Alsace through the French members of his court.  It originated in the Baden area of Germany which is in southwestern Germany.  There are also rumors that Marie Antoinette--who was Austrian by birth) and loved her cake--brought Gugelhupf to France.  Whatever the origin, I'm glad this cake exists!  It's made in a Bundt like pan.

The gugelhupf is a savory cake made with rye and wheat flour.  It's heartier than a regular bread and is studded with walnuts, bacon, and onions.  Um, yum.  To make this, I first cooked some bacon and then sautéed onions in the bacon grease. While the onions were sautéing, I toasted some chopped walnuts in the oven.  All of these ingredients get eventually added to the bread dough.  This smelled so good while baking!

In Classic German Baking, it was suggested as a "killer hors d'oeuvre" with a glass of white wine.  This was perfect for wine club!  This paired quite well with the wine, and everyone enjoyed it because it was so different.  The bacon and onion flavors were good with the dry, citrus flavor of the wine.  The rye and caraway seed definitely evoked the classic German flavors for everyone.

I'll be sharing more of the food recipes on the blog.  Enjoy!

Savory Gugelhupf 
Yields 1 cake

Ingredients:
150 grams (1 1/2 cups) rye flour
350 grams all-purpose (2 3/4 cups plus 1 tbsp.) of whole wheat flour
1 tsp. instant yeast
1/2 cup lukewarm water
5 1/4 oz. diced bacon
1 medium diced onion
1 egg
3/4 cup plus 1 tbsp. sour cream or creme fraiche
1 tsp. ground caraway seeds
3/4 tsp. salt
1 cup chopped walnuts
1 tsp. ground pepper
Butter, for greasing the pan

Creme Fraiche sauce, optional:
1/2 cup creme fraiche
1 tbsp. fresh rosemary
1 tbsp. lemon zest

Directions:
Preheat oven to 300ºF.  Toast walnuts for 15 minutes on a baking sheet.  Remove from oven and set aside.

In a large saute pan over medium high heat, cook the diced bacon for 5 to 8 minutes, or until cooked. Remove from the pan and transfer to a medium bowl.  Leave the bacon grease in the pan and add the diced onion to the pan.  Cook over medium-high heat for 10-15 minutes or until the onions are golden.  Remove from pan, and add to the bacon bowl.  Add the walnuts to the same bowl, and set aside.

In a medium bowl, add the egg, creme fraiche, caraway seeds, 1/4 cup water, salt, and pepper.  Whisk together and set aside.

In the bowl of a stand mixer, add the flours, yeast, and 1/4 cup water.  With the dough hook attachment, mix on medium-low speed.  As the mixture begins to form a shaggy dough, add the egg/creme fraiche mixture.  Mix until the mixture begins to form a thicker dough.  Once the mixture a dough, then add the bacon-onion mixture and knead until evenly dispersed.  Then, form the dough into a round ball and leave it in the bowl.

Cover with a towel and allow it to rise for an hour.  While the dough is rising, grease the baking pan with butter and set aside.  After an hour, pull the dough from the bowl and gently knead it once or twice.  Then, form the dough into a cylinder-like shape and place the dough into the prepared pan so that it lies evenly.  Press the ends of the cylinder together.  Cover with a towel and allow to rise for 30 minutes.

Preheat the oven to 350ºF.  After the dough has finished rising, place the pan into the oven and bake for one hour or until the loaf is golden brown.  Remove from the oven and allow it to cook on a baking rack for 10 minutes before turning upside down and removing the pan.

For the optional sauce, combine the creme fraiche, rosemary, and lemon zest together.

Allow the cake to cool for an hour before cutting it.  Serve with a dollop of the optional creme fraiche sauce, if desired.

Source: Classic German Baking for the cake, Das Cookbook for the Creme Fraiche Sauce

Ina Garten's Mocha Chocolate Icebox Cake

Today, I have a simple make-ahead dessert to share, and it will be a huge hit at any summer party!

I love hosting dinner parties at my house, but I especially love having pizza parties (and my annual Christmas cookie party!).  At pizza parties, it's always hard to come up with a good dessert that is indulgent but not super heavy.   I remember watching an Ina Garten clip where she talked about making this cake and serving it as "thin wedges."  I'm not sure why I thought that "thin wedges" of a chocolate chip cookie layered creation would be a "lighter" dessert, but I decided to give it a go and made for a summer pizza party.  

For this cake, you whip up mascarpone cream, heavy whipping cream, cocoa powder, sugar, and some kahlua.  Then, in a springform pan, you layer thin chocolate chip cookies and top them with the whipped cream.  Refrigerate overnight, and voila, the cookies soften, and you have a chocolatey goodness dessert.  The chocolate Kahlua whipped cream adds a regal flair.  Though I'm not a coffee or Kahlua fan, this did not seem too heavy on the coffee flavor to me.  I think substituting Bailey's would also be good, though you could certainly leave out the liqueur.

You can use homemade or store-bought cookies here.  Ina suggests Tate's Bake Shop cookies, which are thin, crispy chocolate chip cookies.  You can find them at Whole Foods and sometimes even at Costco.  I read that Trader Joe's has a version of thin crispy chocolate cookies and that they are made by Tate's Bake Shop.  I'm not sure if that is true, but the packaging design did look a little similar.  Any chocolate chip cookies will do! :)

So, I may not have exactly served this in the thin wedges described by Ina Garten, but thick or thin, a wedge of this cake will do you and your friends well.

Ina Garten's Mocha Chocolate Icebox Cake
Yields 10 servings

Ingredients:
2 cups heavy whipping cream
12 oz. mascarpone cheese
1/2 cup granulated sugar
1/4 cup Kahlua
2 tbsp. unsweetened cocoa powder
1 tsp. instant espresso powder
1 tsp. pure vanilla extract
3 8-ounce packages of crisp chocolate chip cookies (such as Trader Joe's crisp cookies or Tate's Bake Shop)
Shaved chocolate, for garnish

Directions:
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric hand mixer, combine the heavy cream, mascarpone cheese, granulated sugar, Kahlua, cocoa powder, espresso powder, and vanilla.  Mix on low speed to combine, and then increase the speed until firm peaks are formed.

To make the cake, arrange a piece of parchment paper on the bottom of an 8-inch springform pan, and then arrange the chocolate chip cookies flat on the pan, covering the bottom as much as possible.  Then, spread about one-fifth of the whipped cream evenly over the cookies.  Place another layer of cookies on top, and then add more cream.  Continue layering cookies and the cream until there are about 5 layers of each, and make sure to end with a layer of cream.  Use a spatula to smooth the top, and then cover with plastic wrap and refrigerate overnight.

Before serving, sprinkle with chocolate, cut, and serve cold.

Source: Ina Garten

Dense Chocolate Cake

Happy Friday!  To kick off the week end, I'm sharing Joel Robuchon's dense chocolate cake with you today.  After all, the week end deserves a decadent start.  This cake is a flawless blend of chocolate and almond flour, and what a treat it is!

Now, normally, I think frosting is the most important part of a cake.  In fact, a cake without frosting really isn't worth it to me.  However, this cake is a different story.  This cake does not need frosting.  It is so rich that it stands perfectly well by itself.  In fact, I think frosting would actually take away from the flavor.

Whenever chocolate is the star ingredient of a recipe, I always make sure to use a higher quality chocolate.  For this cake, I splurged with good chocolate from Valrhona. Valrhona is a top notch fancy French chocolate made near Lyon.  This chocolate used to be harder to find, but now Trader Joe's has it.

When baking, I've noticed a big difference when I use European butters.  European butters have a higher fat content and less water than American butters.  Lower moisture equals flakier pastries.  Here, to keep the French ingredient theme going, I used the Brittany, France butter from Trader Joe's.  It is cultured butter, so it has a creamier and more distinct flavor.

If you can resist, this cake tastes better the next day.  The chocolate flavor becomes more pronounced over night.

A little sliver of this will take care of any chocolate craving.  Have a great week end!

Dense Chocolate Cake
Yields 8 servings

Ingredients:
65 grams (4 tbsp.) butter
100 grams (3 oz.) dark chocolate, chopped
3 large eggs, separated
60 grams (1/2 cup) confectioners' sugar
60 grams (3/4 cup) almond flour
1 tbsp. flour, plus extra for flouring the cake pan
Dash of granulated sugar

Directions:
Dice the chilled butter and leave it out to soften. While the butter softens, boil a kettle of water.  In a heatproof bowl, place the chocolate and 2 tbsp. of water (not boiling - you can just do tap water) into the bowl.  Place the bowl inside a saucepan.  Once the kettle boils, pour the water into the saucepan so that it reaches halfway up the outside of the bowl of chocolate.  Turn the heat to low and stir the chocolate to melt.  When the chocolate is almost completely melted, stir in quickly all of the butter except 1 tablespoon.  Then, stir in the 3 egg yolks, followed by the confectioners' sugar.  Add the almond flour and flour and stir until everything is incorporated.  Remove the bowl from the saucepan and allow it to cool.

While the chocolate mixture cools, preheat the oven to 350ºF.  Pour the egg whites into a mixing bowl and add a dash of granulated sugar.  Begin to whisk the whites slowly with a hand mixer and then increase the speed.  The whites are ready once the whites no longer stick to the sides of the bowl and form light peaks.

Quickly whisk the one-fourth of the whipped whites into the chocolate mixture. Once incorporated, gently fold in the rest of the whites.  Continue slowly until all traces of white have disappeared.

Grease a 8" or 9" cake pan with the remaining butter and sprinkle with flour.  Shake the flour all around the pan to coat evenly and tap out any excess.  Fill the pan with the batter, and bake for about 20 minutes in the lower part of the oven.

Check to see whether the cake has finished cooking by slipping in the blade of a knife.  It should emerge from the edges dry, but from the center of the cake, it will carry out some of the hot batter.  When the cake is done, untold it onto a large plate, and then place it onto a cooling rack.

Source: The Complete Robuchon

Meyer Lemon Madeleines

Happy New Year!  I hope everyone is enjoying the start of the new year.  I am excited about my first post of the new year: Meyer Lemon Madeleines.

Before I tried them, I used to think that madeleines were seashell-shaped crunchy French butter cookies.  Since I tend to prefer cookies with chocolate, I don't ever really remember eating them.  That changed a few years ago after I received a madeleine pan from one of my sisters, who enjoyed getting them as a treat at Starbucks.  It was not until making them that I discovered that these are not cookies but rather unique little cakes that are golden and slightly crispy on the outside but spongy and soft on the inside.  When I previously made madeleines, they were good but usually quite dry by the next day, so I was never eager to bake them often---until recently.

Over Thanksgiving, my family met up in Las Vegas.  While in Vegas, my parents and I dined at the Robuchon Restaurant at the MGM Grand.  Joël Robuchon is a French chef who was named the "Chef of the Century" from Gault Millau and was awarded Meilleur Ouvrier de France (France's Best Craftsman).  He has written several cookbooks and owns restaurants around the world, with a total of 25 Michelin stars (the most of any chef in the world!).  

Suffice to say, dinner there was a true gastronomical adventure.  Every course was a work of art and meticulously plated.  The food was refined with a unique and amazing profile.  As classy as it sounds, the bread cart contained the best carbs that I've ever put into my mouth.  Additionally, there was a separate cart for the butter that contained a tower of rich, creamy butter from Brittany, France, and the butter was carved and plated with a touch of salt.  ;-)

Dining at Robuchon was a very special evening with my parents, and this dinner was the best meal that I have ever had.  As a parting gift, we received a lemon blueberry cake.  Even after bringing it back to Denver, it stayed perfectly moist and flavorful.  I was so impressed by Robuchon's cuisine, techniques, and style that I immediately ordered his cookbook the Complete Robuchon.  What better place to start, right?

There are many different ways to bake madeleines.  Some recipes call for whole eggs, and some only use a mix of egg whites and yolks.  I've made madeleines with clarified butter to bring out the nuttiness of the butter.  Most called for granulated sugar and a drizzle of honey.

When I stumbled across Robuchon's madeleine recipe, I was surprised to see that it was completely different from other recipes that I've tried, as it uses confectioners' sugar, egg whites, and almond flour.  Robuchon's recipe resulted in madeleines that were simply exquisite and the best that I have ever tried (or made!).  It is amazing how almond flour and whipped egg whites transformed this into something so special.  Since I had Meyer lemons on hand, I also added in zest from the lemons along with some juice.  Meyer lemons are a cross between lemons and oranges, but they are not tart as normal lemons and not overly sweet.

These little cakes are a divine treat to enjoy with a cup of afternoon tea.  They are definitely something to make for a special occasion or when you want to do something sweet for someone.  These madeleines also reminded me of the lemon blueberry cake from the Robuchon Restaurant, so making these madeleines will help me remember that special culinary experience.  C'est bon!

Meyer Lemon Madeleines
Yields 1 dozen

Ingredients:
1 stick (110 grams) butter, plus extra butter for greasing the madeleine pan
1/3 cup (45 grams) all-purpose flour, plus extra for dusting the greased madeline pan
1/4 cup (40 grams) finely ground almond flour
3/4 cup (110 grams) confectioners' sugar
3 large egg whites
1/2 tbsp. honey
3 tablespoons Meter lemon juice
Grated zest of one Meyer lemon

Directions:
In a small saucepan, melt the butter over medium-low heat.  Once melted, remove from heat and set aside to cool.

While the melted butter cools, coat the madeline mold with the extra (unmelted) butter, and sprinkle with flour.  Tap the pan and shake the flour around to spread evenly, and pat out any excess. (I would suggest doing this over your kitchen sink so you don't have an extra mess with flour on your counter.)

In a medium bowl, use a whisk to mix together the all-purpose flour, almond flour, and confectioners' sugar.

In the bowl of a stand mixer with a whisk attachment or in a large bowl with a hand mixer, beat the egg whites until they become fluid.  Then, add in the flour mixture and mix until full combined.  Slowly stir in the melted butter, lemon juice, lemon zest, honey, and continue to whisk until the batter is smooth.

Spoon the batter into the madeleine molds so that they are almost filled to the top.  Refrigerate for at least one hour.

While the madeleines firm in the fridge, preheat the oven to 400ºF.  After an hour, bake the madeleines for 12 to 15 minutes, until the lightly golden and firm to the touch but still tender.  Remove from pan from the oven and lightly tap the pan on the counter to loosen the cakes from the mold.  Tip them onto a cooling rack.  If needed, use a small spoon or knife to loosen any madeleines stuck on the pan.

Serve warm or at room temperature.  When the madeleines have cooled, you can keep them in a sealed container.


Source: The Complete Robuchon

Carrot Graham Layer Cake

Happy Monday!

I can't remember the last time that I made carrot cake, but making carrot cake instantly jumped higher on the "must bake list" when I saw Deb of Smitten Kitchen post a carrot graham layer cake.  I previously made Deb's s'more layer cake which had graham crackers in the cake, and it was one heckuva cake.  So, I obviously had great expectations for Deb's carrot graham layer cake.

This cake has a lot of carrots - 3 cups of peeled and shredded carrots.  When I first saw that, I read through the comments to make sure that wasn't a mistake.  Deb made a very good point: this cake has more carrots than a salad.  Therefore, one might take the position that this cake really counts as a vegetable serving. (Okay, that's my position.)

There isn't a lot of flour in the cake, but that's because of the contribution from the graham crackers.  This cake isn't overly "cake-y" or dense due to the lower content of flour.  The spices are classic carrot cake spices, which go well with the honey graham crackers.  After baking the cake, I froze the layers.  This makes frosting so much easier!  Freezing the cake layers actually helps retain the moisture in the cake, and you are less likely to break the cake (or make a "crummy mess") when frosting it if the cake is frozen.

The cake layers are very soft, so be extra delicate when you remove them from the pan.  Two of the layers came out in separate pieces, but the layers are so soft that I was able to push them back together.  This is another reason to freeze the layers: freezing will allow the broken layers to "stick together."

The next day, I made the cream cheese frosting and frosted the cake.  I liked Deb's idea of using a cookie cutter as a stencil to decorate.  I added some graham cracker crumbs into a butterfly cookie cutter that my mom got me.  Butterflies and carrots seemed to make a nice spring motif!

For all of those who do not like carrot cakes with raisins, this is your cake!

Carrot Graham Layer Cake
Yields 1 cake

Ingredients:
For the cake:
1 cup (125 grams) all-purpose flour
3/4 cup (96 grams) finely crushed graham cracker crumbs, plus extra for any decoration
3/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 nutmeg, grated (or 1/4 tsp. ground nutmeg)
3/4 tsp. ground ginger
3/4 tsp. salt
3/4 cup (150 grams) granulated sugar
3/4 cup (145 grams) dark brown sugar
1 cup butter (2 sticks)
3 large eggs
3 cups (360 grams) of peeled and shredded carrots

For the frosting:
2 8oz. package cream cheese
1 cup butter (2 sticks)
2 tsp. pure vanilla extract
2 cups (240 grams) confectioner's sugar

Directions:
Preheat oven to 350ºF.  Line three 8-inch or 9-inch cake pans with a circle of parchment paper and grease pans with butter or cooking spray.  If you don't have three cake pans, you can bake the third layer after you finish baking the first two layers. (Just unfold the first cake layer, wipe out the pan, put down a new parchment paper circle, and grease.)  Alternatively, you  can just bake two layers because the layers are very twin.

In a medium size bowl, add the flour, graham cracker crumbs, baking soda, baking powder, salt, and other spices.  In the bowl of a stand mixer, use the paddle attachment to blend the sugars and butter.  After blended, add eggs one at a time.  Then, add in the carrots.  Finally, add the remaining dry ingredients and mix until smooth.

Pour the batter between the pans and bake for about 18-20 minutes, or until a tester comes out clean.  The cake will be very soft and will feel sticky.  Allow the cake to rest in the pans for 10 minutes, and then run a knife around the cake to ensure no parts are still sticking.  Flip the cake onto the cooling rack, and allow to cool.  Repeat with the other layers.  After the cake layers have cooled, wrap them in plastic wrap and place them in the freezer overnight.

When you are ready to make the frosting, add the cream cheese and butter to the bowl of your stand mixer, and beat, using the paddle attachment, until smooth.  Then, add the confectioner's sugar and vanilla extract.

When you are ready to frost the cake, place the first layer on a cake plate and spread with frosting.  Repeat with remaining layers.  You can sprinkle any extra graham cracker crumbs as desired on the cake.  Refrigerate the  cake before serving.

Source: Adapted with a few small modification from Smitten Kitchen

Pumpkin Cheesecake

In recent years, it seems that cheesecake has been moving on up in the Thanksgiving dessert food chain.  Pumpkin pie will always be at the top of that chain, but I think pumpkin cheesecake is gaining traction.  Personally, I'm not a fan of pumpkin pie, but a good pumpkin cheesecake is hard to pass up.  What is your favorite Thanksgiving dessert?

I adapted this cheesecake from Baking Illustrated, by the editors of Cook's Illustrated Magazine.   I just trust them and knew they would have a good recipe!

Rather than go for a standard graham cracker crust with added spices, I decided to make a crust out of the beloved Speculoos/Biscoff cookies.  (If you haven't tried these delectable tea cookies,  pick some up next time you are at the store.)  These cookies have a caramelized flavor with a hint of cinnamon and other spices, and it just goes nicely with the pumpkin flavor.  Rather than add spices, it seemed just easier to use these cookies.

I used the food processor to make the crust.  The food processor makes this easy.  You just add the cookies into the food processor, and then pour in the melted butter.  If you don't have a food processor, you can put the cookies into a plastic ziplock bag and roll the rolling pin over it.  After you mix the crumbs with the melted butter, it's time to transfer the crumbs into the pan to make the crust.

When pressing the crumbs into the pan, use the bottom of a measuring cup or a drinking glass to press the crumbs into the pan.  Press the crumbs as far as possible into the edges of the pan.  After you have a nearly even layer, use a teaspoon to press the crumbs into the corners of the pan so that the edges are clean.  Your kitchen will have a comforting spice aroma in the air after the crust bakes.

This pumpkin cheesecake recipe is somewhat similar to most standard cheesecake recipes.  What makes it different, besides adding pumpkin?  This recipe involves extracting moisture from the pumpkin with paper towels.  This helps contribute to the velvety, thick texture of the cheesecake, which is the way a cheesecake should be.

When making cheesecakes, I'm a fan of using a water bath.  Yes, I know water bath sounds a little crazy, but trust me on this!  A water bath keeps the cheesecake top even and uncracked.  It adds humidity to the oven, which results in less moisture loss, which keeps the top of the cheesecake flat and prevents cracking.  Ultimately, it helps moderate the temperature so that the cheesecake does not overcook.

After the cools cheesecake for a few hours, I made the topping, which is a combination of heavy cream and sour cream which is whipped into a fluffy, creamy topping (well, how could it not be creamy with sour cream and heavy cream?).  The topping takes this cheesecake from really good to a true Thanksgiving treat.

Pumpkin Cheesecake

Ingredients:
For the crust:
1 7 oz. package of Speculoos/Biscoff cookies
8 tbsp. butter, melted

For the cheesecake filling:
1 1/3 cups sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/2 tsp. salt
1 15-oz. can pumpkin puree
3 8-oz. packages cream cheese, at room temperature
1 tbsp. pure vanilla extract
1 tbsp. lemon juice
5 large eggs, at room temperature
1 cup heavy cream

For the topping:
1 cup heavy cream
1/2 cup sour cream
1/3 cup light brown sugar
1/8 tsp. salt
2 tsp. maple syrup

Directions:

For the crust:
Adjust the oven rack to the lower-middle position and preheat the oven to 325ºF.  Grease the bottom and sides of a 9-inch springform pan.  Place the cookies into the food processor and process until evenly and finely ground.  Gradually add the melted butter and continue pulsing until combined.  Transfer the crumbs into the springform pan and spread the crumbs into an even layer.  Bake until fragrant and browned, about 15 to 20 minute.  Cool for about 30 minutes.

After the crust cools, wrap the outside of the pan with heavy-duty foil, and set the springform pan into a a roasting pan.

For the filling:
Bring 4 quarts of water to a simmer in a large stockpot (or do this with a hot water kettle).  Whisk the sugar, spices, and salt in a small bowl, and set aside.

Line a baking sheet with three layers of paper towels.  Spread the pumpkin onto the towels and cover with a second triple layer of towels.  Press firmly until the towels are saturated with moisture from the pumpkin.  Peel back the top layer of the towels and discard.  Grab the bottom towels, fold the pumpkin in half, and peel back the towels.  Repeat and flip the pumpkin onto the baking sheet, and discard the final towels.

In the bowl of a stand mixer, beat the cream cheese at medium speed for about a minute.  Scrape the beater and sides of the bowl with a rubber spatula.  Add about a third of the sugar mixture and beat at medium-low speed until combined, about 1 to 2 minutes.  Scrape the bowl and add the remaining sugar in two additions.  Then, add the pumpkin, vanilla, and lemon juice and beat at medium speed until combined.

Add 3 of the eggs and beat at medium speed until incorporated, about 1 minute.  Then, add the remaining 2 eggs and beat at medium-low speed until incorporated.  Scrape the bowl, and then add the heavy cream until combined, about 45 seconds.

Pour the filling into the springform pan.  Set the roasting pan into the oven and pour enough boiling water to come about halfway up the sides of the springform pan.  Bake until the center of the cake is slightly wobbly when the pan is shaken and the center of the cake reads about 150ºF, about 1 1/2 hours.  Set the roasting pan on a wire crack and cool until the water is just warm, about 45 minutes.  Remove the springform pan from the water bath, discard the foil, and set it onto a wire rack.  Cool until barely warm, about 3 hours.

Wrap with plastic wrap and refrigerate for a few hours before adding the topping.

For the topping:
In a large mixing bowl, use an electric mixer to beat the heavy cream, sour ream, brown sugar, maple syrup, and salt until fluffy and dubbed in volume.  Spread the topping onto the cheesecake and refrigerate.

To serve:
Remove the sides of the span.  Slide a thin metal spatula between the crust and pan bottom to loosen, and slide the cheesecake onto a serving platter.  Allow it to stand at room temperature for 30 minutes before serving.

Source: Adapted from Baking Illustrated

Almond Cake

This is a no-frills European style cake that never goes out of style.

Europe likes their coffee and sweets.  Kaffee und Kuchen in Germany, Merenda in Italy, and a Cafe au Lait with a financier in France -- you get the drift.  All of these European countries have their own version of afternoon coffee (or tea) with a pastry.  The afternoon coffee break is a sweet pause that refreshes.

While the afternoon coffee break may be a meal between meals on its face, I think it is so much more than that.  The afternoon coffee break is a pause to enjoy some treats, embrace a leisurely afternoon moment with friends, co-workers, or family, and just catch up and recharge.

This tradition is so accessible in Europe, thanks to the endless bakeries and cafes.  Nearly all of them have some type of sweet treat that you can pair with a nice cup of coffee or tea.

So many tortes and cakes in Europe are made with almonds.  There's something familiar and comforting with the almond flavor.  Maybe it's because the Europeans have been making tortes and cakes for so long with almonds.  Toasting and crushing the almonds (even though it's in the food processor) just adds a rustic feel to this cake.  

When I saw this almond cake in Cook's Illustrated, it went on the "must bake list."  It's a simple cake: you make it in the food processor, there's only one layer, and you don't whip up any fancy frostings.  There's a light lemon sugar crunch on top of the cake that is not too dense and not too light.   It just tastes "homey" and is asking to be paired with a big cup of tea or coffee.  

Slice some time out of your busy day and just have a peaceful afternoon moment to enjoy the company of a friend, with a slice of this cake, of course.

Almond Cake  
Yields 8 to 10 servings

Ingredients:
1 1/2 cups plus 1/3 cup sliced almonds, toasted
3 3/4 oz. all-purpose flour
3/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
4 large eggs
8 3/4 oz. granulated sugar, plus 2 tbsp. granulated sugar
2 tbsp. lemon zest (about 2 small lemons)
3/4 tsp. almond extract
5 tbsp. butter, melted
1/3 cup canola oil

Directions:
Grease a 9-inch round cake pan and line it with parchment paper, and preheat oven to 300ºF.

In a food processor, pulse the almonds, flour, salt, baking soda, and baking powder to a finely ground mixture, and then transfer it to a bowl.  In the now-empty food processor, add the eggs, 8 3/4 oz. sugar, 1 tbsp. of lemon zest, and almond extract and run for about 2 minutes.  While the food processor is still running, add the melted butter and oil.   Once ingredients are incorporated, add the almond mixture and pulse to combine, about 5 to 7 pulses.  Then, transfer the batter to the prepared pan.

Mix the remaining 2 tablespoons of sugar with the lemon zest.  Sprinkle top of cake evenly with the sugar-zest mixture.

Bake for about 50 minutes.  Rotate the pan half way through.  Allow the cake to cook in pan for about 20 minutes, and then run a paring knife around the sides of the pan.  Invert the cake onto a serving plate and discard parchment.  Allow the cake to cool for a few hours before serving.

Source: Cook's Illustrated

Zucchini Cake with Crunchy Lemon Glaze

I have had quite the zucchini bounty lately!  Despite grilling it, juicing it, sautéing it,  roasting it, and turning it into vegetable noodles, zucchini keeps multiplying in my fridge.  Even though I mistook zucchini for cucumbers a few times, the bounty remains.  It was only a matter of time before it was time to bake with it.

This zucchini cake with a crunchy lemon glaze reminded me of one of those "tried-and-true" creations made from a recipe handwritten on a food-stained index card stuck somewhere in a cookbook.

I know recipe cards are a little outdated and may not be as practical in this day and age, but those handwritten cards always seem to contain gems of classic recipes.  Plus, there's something to be said about the nostalgia that comes from looking at handwritten recipes.

My Aunt Colleen wrote her chocolate chip cookie recipe on inside of the back cover page of my mom's cookbooks.  Whenever I see that recipe, it brings back memories of being in the kitchen with my mom and aunt talking about those cookies.  My mom couldn't find any index/recipe cards and just told my aunt to write it in the cookbook so she would always have it.  As my aunt was writing the recipe, we could see my sister and cousin throwing oranges outside at one another. :)

When I look through my own cookbooks and recipe binders, I find old folded printouts of recipes that my friends and I made in our college dorm kitchen.  Though it brings back memories, it just doesn't bring back the same vivid memories of handwritten recipes.

While I didn't find this cake through a recipe card, it belongs on a recipe card, in my opinion.  There's just something special about it!

Heart-healthy olive oil is used instead of butter, and the cake has zucchini in it.  People, we're talking healthy cake here.  ;)  The "classic zucchini bread" spices are used, which gives it that comfort-food-like taste.  I'm not sure if it is just coincidence, but every time I make a bundt cake, they always turn out very moist.

The crunchy lemon glaze is a keeper, too.  The lemon flavor makes the cake taste even fresher and lighter.  Using both granulated and confectioner's (powdered) sugar makes the glaze crunchy, which helps keep the moistness in the cake.

Now that I've gone off on a tangent about handwritten recipes, what's your favorite handwritten recipe?  When was the last time you wrote a recipe on paper for someone?

Zucchini Cake with Crunchy Lemon Glaze
Yields 1 cake

Ingredients:
For the cake:
2 cups (280 g.) all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sea salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
3 large eggs, at room temperature
1 3/4 cups (350 g.) granulated sugar
1 cup (250 g.) extra virgin olive oil
2 tsp. pure vanilla extract
2 1/2 cups (300 g.) shredded zucchini (this took 2 large zucchinis)

For the glaze:
1/4 cup (60 ml.) lemon juice
1/3 cup (65 g.) granulated sugar
1 cup (140 g.) confectioner's sugar

Directions:
Preheat the oven to 350ºF.  Grease a large bundt or tube cake pan with butter or cooking spray, dust with flour, and tap out any excess flour.

In a medium bowl, sift the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.  Set aside.

In the bowl of a stand mixer with the paddle attachment (or in a large mixing bowl), beat the eggs, 1 3/4 cup (350 g.) of the sugar, vanilla extract, and olive oil for 3 minutes on medium speed until the mixture is light and fluffy.  

Next, add in the dry ingredients, and beat at medium speed for 30 seconds.  Add the zucchini, and mix until combined (about 30 seconds).

Scrape the batter into the cake pan, and bake the cake for 50 minutes, or until a toothpick inserted into the cake comes out clean.  After the cake finishes baking, allow it to cool in the pan for about 15 minutes, and then carefully invert it onto a cooling rack.

While the cake cools, make the glaze by whisking together the lemon juice, the remaining granulated sugar, and the powdered sugar.  Brush the glaze over the cake with a pastry brush, and allow it to cool completely.

Source: David Lebovitz

S'more Layer Cake

It is hard to believe that I have been blogging for a year now!  Time flies when you are having fun. :)  Thank you to all of you for your support with this endeavor!  It means so much to me.

Over the last year, people have often asked whether I prefer baking over cooking or vice versa.  I love baking and cooking equally.  Baking is often more of a science whereas cooking is more of an art.   (That's the lawyer in me using "whereas," the archetypal legalism.)  Baking requires precision and patience, and you have greater creative license with cooking.  It's a good yin-yang balance, in my opinion.  I truly have such a great time sharing all of my creations through the blog!

Deb Perelman and me

One of my favorite blogs is Deb Perelman's Smitten Kitchen.  Deb lives in New York, and she is a self-taught cook who comes up with delicious creations in a 42 square foot kitchen.  Deb cooks and bakes, and that is one of the many reasons that I enjoy visiting her blog.  (In fact, I asked her if she preferred one over the other, and she also enjoys them equally like me!)  She is a warm, chatty writer who comes across as a reader's best friend.

Deb is very talented at how she describes recipes.  She strives to describe recipes like you would tell somebody over the phone.  (It makes me think of calling my mom to ask her to describe how to make something!)  Deb's way of describing recipes is more useful because it is the way most of us speak!

Deb wrote a cookbook and recently visited a very cool Denver bookstore for a cookbook signing.  My good friend Jenn, who happens to be my future business manager once Simply Sweet Justice goes big  (hey, a girl can dream!), and I attended.  As we entered the cookbook signing, we received freshly baked cookies with treat bags full of fun kitchen goodies!

It was a great evening!  Deb answered questions from the audience.  She was so down to earth and had the audience laughing quite often.  Deb doesn't take herself too seriously, and it leads to great writing and good food.  Deb encouraged everyone to step outside of their comfort zone and not to be afraid to try new things in the kitchen.  She certainly made me feel eager and excited to play in the kitchen!

My excitement to dive in and cook from the Smitten Kitchen cookbook was probably akin to the excitement a child has with a new coloring book and markers.  Wait…hold on.  Do kids even color anymore?  Maybe there is just a coloring book app for the iPad.  Anyways, I digress. Needless to say, I was excited to start trying recipes from the cookbook and decided to have my friends over for a "Smitten Kitchen" dinner party.

It was a tough call on what dessert to make, but after running some choices by my friends, the s'more layer cake was the winner.  And, it was to die for.

The cake tasted just like graham crackers, and the filling was a fudgy milk chocolate.  The torched meringue frosting smelled like roasted marshmallows.  I ran out of butane and couldn't torch the top of the cake as much as I would have liked, but it did not affect the taste.  This cake was comfort food.

Bring this yummy campfire favorite to your table soon!

S'more Layer Cake
Yields one 2-layer 8" or 9" cake

Ingredients:
For the cake:
16 tbsp. (2 sticks) unsalted butter, softened, plus more for greasing pans
2 cups (250 grams) all-purpose flour
2 cups (170 grahams) honey graham cracker crumbs, finely processed to a powder
2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. table salt
1/2 tsp. ground cinnamon
2/3 (130 grams) granulated sugar
1 cup (190 grams) dark brown sugar
4 large eggs, room temperature
1 1/3 cups milk
2/3 cup sour cream

For the filling:
1/2 lb. (225 grams) milk chocolate, chopped small
3/4 cup heavy cream
2 pinches of salt

For the frosting:
4 large egg whites
1 cup (100 grams) granulated sugar
1/4 tsp. cream of tartar
1 tsp. pure vanilla extract

Directions:
For the cake:
Preheat oven to 350ºF.  Butter two round cake pans.  Line with circles of parchment paper, and then butter or coat with a nonstick cooking spray.  This will help make getting the cake out of the pan much easier.

In a medium bowl, whisk the flour, graham cracker crumbs, baking powder, baking soda, salt, and cinnamon.  In a small bowl, mix the milk with the sour cream.  Set aside.

In a large bowl, or in the bowl of a stand mixer, cream butter and sugars together until light and fluffy.  Add eggs one at a time, scraping the bowl after each addition to ensure all ingredients are mixed.  Add a third of the dry ingredients, then half of the milk-sour cream mixture, another third of the dry ingredients, the remainder of the milk-sour cream mixture, and then the rest of the dry ingredients, mixing between additions until combined.  Scrape the bowl, and mix again if needed.

Divide batter between the prepared cake pans.  Bake until a toothpick inserted into the middle of the cake comes out clean, which takes 30 to 35 minutes.  Allow the cakes to cool in the pans on a rack, and then run a knife between the cake edges and pans before inverting each layer onto a rack.  Discard the parchment paper, and flip upright onto a cooling rack.  Allow the cakes to cool completely.

For the filling:
Place the chocolate into a heatproof bowl.  Combine the heavy cream and salt in a small saucepan, and bring it to a simmer.  Next, pour over the chocolate, and allow the mixture to sit for a minute before whisking until smooth.  Allow the filling to firm to a spreadable consistency.  (You can speed this up by allowing it to cool in the fridge, but be sure to stir it occasionally so that it thickens evenly.)

Prepare the cake:
Arrange a single lawyer cake on a cake stand or platter.  Spread the chocolate thickly over the bottom layer.  Place the top layer over the bottom layer.

For a neater appearance, you can level the top of the cake using a long serrated knife.  My cakes baked completely evenly, which I attribute to cake baking strips.

For the frosting:
Place the egg whites, granulated sugar, and cream of tartar into the heatproof bowl of a stand mixer.  Set over a saucepan with simmering water, and whisk constantly until the sugar is dissolved, and the whites are warm to the touch, about 3 minutes.  Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat, starting on a low speed, gradually increasing to high speed, until stiff,  glossy peaks form, about 4 to 7 minutes.  Add vanilla, and mix until combined.  The frosting must be used immediately.

Frost the cake:
Spread a thin layer of the frosting over the top of the cake and the sides; you want to cover all of the crumbs.  Put the cake in the fridge for about five minutes so that the crumb frosting can set.  Then, generously coat the top and sides with additional frosting.  Put the remaining frosting into a piping bag with your largest round piping tip.  Create big marshmallow-like dollops over the top of the cake.  Remove any flammable objects, and use a kitchen torch on a low setting to lightly brown the dollops to create a toasted marshmallow effect.

Source: Directly adapted from Deb Perelman's Smitten Kitchen Cookbook

"Almost Tortuga" Rum Cake

On a snowy day up in Boulder, my friends and I were shopping in an amazing kitchen store called Peppercorn.  While there, we noticed they were selling Tortuga rum cakes, and we reminisced about enjoying them on past visits to the Caribbean.  With the cold weather, trading the snow for some sun and fun--with rum--sounded really good.

A rum cake had been on my must-bake list for a long while, so it was time to make it.  The tropics always make people feel so relaxed, so it was the perfect dessert for a Friday night dinner party with my friends!

Because I wasn't able to find any Tortuga rum here in Colorado, I used Myer's dark rum as a substitute.  The authentic Tortuga rum cake is a moist, soft golden cake with a buttery rum flavor and a hint of vanilla.  I am happy to report that this recipe was a pretty close replica to the authentic Tortuga rum cake.

By using the pudding mix, this cake becomes velvety moist.  By pouring a rum infused syrup over the cake, the cake develops an even deeper rum flavor.  This cake gets better the longer it sits and absorbs the rum.  I would recommend making this cake a day or two ahead of time.

When you need a taste of the islands, bake up this cake.  It will do just the trick!

"Almost Tortuga" Rum Cake
Yields 1 cake

Ingredients:
2 cups cake flour
1 1/2 cups granulated sugar
4 tsp. baking powder
1 tsp. salt
1/2 cup butter (1 stick)
3 tbsp. coconut oil
1/2 cup chopped walnuts, optional
1 3.4 oz package of instant vanilla pudding mix
1/2 cup milk
4 eggs
1/2 cup gold or dark rum
1/2 cup coconut oil
1 tsp. pure vanilla extract

For the syrup:
1/2 cup butter (1 stick)
1/4 cup water
1 cup granulated sugar
1/2 gold or dark rum

Directions:
Preheat oven to 325ºF.  Grease a large Bundt cake pan with non-stick cooking spray or with butter.  If desired, evenly spread the walnuts into the bottom of the Bundt plan.  Set aside.

In a large mixing bowl, combine the cake flour, granulated sugar, baking powder, salt, butter, and 3 tbsp. of coconut oil.  Using an electric hand mixer, mix at medium speed until the mix is blended but chunky.

In the bowl of a stand mixer, mix the pudding mix, milk, eggs, rum, 1/2 cup coconut oil, and vanilla extract for two to three minutes on medium speed, or until smooth.  Add the flour mixture to the pudding mixture, and mix on medium speed until combined.

Next, pour the batter into the Bundt pan.  Bake for approximately 55 minutes, or until the cake is a golden yellow.

While the cake bakes, prepare the syrup.  In a small saucepan, heat the butter, water, and sugar to a boil.  Stir frequently.  Reduce heat, and simmer until the sugar dissolves to create a syrup.  Turn the heat slightly up until the syrup begins to thicken (about a minute or so).  After the syrup has thickened, remove from the heat and add the rum.

After removing the cake from the oven, leave the cake in the pan to cool.  While the cake cools, pour some of the syrup evenly over the cake.  The cake will absorb the syrup and will not be soggy.  After the cake absorbs the syrup, add a bit more syrup, and allow the cake to absorb it.  Continue until the syrup is gone.  Cover the cake with plastic wrap, and allow it to sit overnight in the pan.

The next day, turn the cake onto a serving platter.  Enjoy!

*You can substitute vegetable oil or canola oil for the coconut oil.

Source: Adapted from Food.com

Butterscotch Marble Cake

My friends have said "I want to marry this cake" to describe their enjoyment of my marble cake.  When it came time to decide on desserts to make for Thanksgiving, I was happy that this dessert was requested!  

The cake is a chocolate-vanilla marble cake, and it is frosted with butterscotch buttercream with a layer of butterscotch syrup.  There is a lot of butter in this cake.

What is a lot of butter?  Over a pound.  Yes, I know: holy cow Batman.  This is one of those decadent cakes for indulging on special occasions.

I turned to Baking Illustrated for a base recipe for the cake.  Usually, I have about 6 different types of flours in my pantry but always seem to forget cake flour.  I used a combination of all-purpose flour with cornstarch as a substitute, and it has always worked well.  Be sure to grease your pans well because this cake likes to cling to the pans; using parchment paper would be recommended.

Homemade butterscotch is in a league of its own.  Again, holy cow Batman.  You'll have some leftover butterscotch syrup, which is perfect for vanilla ice cream.

When I finished piping frosting onto the cake, it looked a little bare.  I threw some pecans and Joe-Joe's (Trader Joe's version of Oreos) into the food processor and sprinkled the ground mixture on the top of the cake.  It added a sweet, nutty crunch to the butterscotch.

Next time you are looking to indulge, consider this cake.  Have a great week end!

Butterscotch Marble Cake
Yields 1 double layer cake

Ingredients:
For the cake:
1 5/8 cups all-purpose flour
1/4 cup cornstarch
1/2 cup milk, at room temperature
2 tsp. pure vanilla extract
1 1/2 cups (10.5 oz.) granulated sugar
2 tsp. baking powder
3/4 tsp. salt
16 tbsp. (2 sticks) unsalted butter, softened but still cool, cut into 16 pieces
2 tbsp. cocoa powder (I used Dutch processed cocoa powder)

For the butterscotch frosting:
1 pound butter, softened
2 cups dark brown sugar, packed
1 cup heavy cream
1/2 tsp. salt
1 tbsp. pure vanilla extract or dark rum
3 cups confectioner's sugar

For the butterscotch sauce:
3/4 cup dark brown sugar
6 tbsp. butter
1/2 light corn syrup
1/4 tsp. salt
1/2 heavy cream

Optional garnish:
1/4 cup pecans
5 chocolate-sandwich cookies (Oreos)

Directions:
For the cake, adjust the oven rack to the lower-middle position and preheat the oven to 350ºF.  Generously grease two 9-inch round cake pans.

Beat the eggs, milk, and vanilla with a fork in a small bowl.  Combine the flour, sugar, baking powder, and salt in the bowl of a standing mixer.  Beat the mixture at the lowest speed to blend, about 30 seconds.

With the stand mixer running at a low speed, add the butter 1 piece at a time.  Mix until the butter and flour being to clump together and look sandy and pebbly, 30 to 40 seconds after all butter is added.  Add 1 cup of the egg mixture and mix at the lowest speed until incorporated, 5 to 10 seconds.  Increase the speed to medium-high and beat until light and fluffy, about 1 minute.

Slowly add the rest of the egg mixture taking about 30 seconds.  Stop the mixer and scrape the sides and bottom of the bowl with a spatula.  Beat at medium-high speed until thoroughly combined.

Divide the batter equally between the prepared pans.  Add one tablespoon of cocoa powder to each pan, and use a butter knife to swirl and create a marbled design.  Bake until the cake tops are slightly golden and a toothpick come outs clean, 20 to 25 minutes.

Cool on a wire rack for 10 minutes, and run a knife around the pan perimeters to loosen.  Invert one cake onto a large plate, and reinvent onto another wire rack.   Repeat with the other cake.  Allow to completely cool before icing.

For the buttercream frosting, melt 8 tablespoons of butter in a medium saucepan over medium heat until it turns a deep golden brown, about 6 minutes.  Add the brown sugar, cream, and salt, and stir constantly until the sugar dissolves.  Bring the mixture to a boil, and stir constantly for about 3 more minutes.

Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment, and beat it at high speed until the bowl feels cool to the touch, about 10-12 minutes.  Add in the vanilla extract or rum.

With the mixer running on medium speed, add the remaining butter, one tablespoon at a time, and beat until incorporated.  Continue to beat the mixture until it is smooth and creamy.  Add the confectioner's sugar to achieve a thick, spreadable consistency.  Cover and refrigerate until ready to use.

For the sauce, add the brown sugar, butter, corn syrup, and salt into a medium saucepan over medium heat.  Cook and site constantly until the sugar dissolves.  Bring the mixture to a boil and cook for 2 minutes, stirring frequently.  Remove the mixture from the heat and mix in the cream.  Return the saucepan to the heat and cook for 2 minutes longer.  Allow the syrup to cool until it is look warm.

Once everything is cooled, place a layer of frosting on top of a cake, and add a thin layer of the butterscotch sauce.  Place the other cake on top, and spread a thin layer of frosting over the entire cake. All the cake to sit for about 15 minutes before frosting further; this will help "glue" crumbs down and will make frosting the rest of the cake easier.

For the optional garnish, grind the pecans and cookies in the food processor.

Once set, decorate the cake as desired.

Source: Cake adapted with modifications from Baking Illustrated; frosting and syrup adapted from The Curvy Carrot, originally from Peanut Butter and Julie

Bienenstich (Bee Sting Cake)

"Bienenstich" means bee sting.  Now, why is this cake called "bee sting"?  According to one legend, a bee was attracted to the honey topping of the cake, and the baker who made the cake was stung.  Another legend describes Bavarian bakers propelling beehives at raiders from a neighboring village; after the raiders were repelled, the Bavarian bakers celebrated by baking this cake named after their "sting."

This recipe involves three parts: (1) creating the Bavarian buttercream; (2) making the brioche cake; and (3) creating the almond topping.  I'm pretty sure this might be my longest recipe yet, but it is worth it, my friends!  This brioche cake is filled with a creamy Bavarian buttercream and covered in a sweet, crunch honey almond topping.  The brioche cake is light with the right amount of sweetness.

Many recipes called for vanilla pudding mix to create the filling, but I was worried that the vanilla pudding mix would be too runny for the cake.  I wanted to go all-out authentic and do this completely from scratch, and a recent Cook's Illustrated issue just happened to include a recipe for Bavarian buttercream.  Now, how could I say nein to Bavarian buttercream for this German dessert?  ;-)

The Bavarian buttercream is a custard-based buttercream that has the flavor of a luscious vanilla ice pudding.  It is stabler and thicker than a pudding, and it is creamier and not as rich as a standard buttercream.  The almond topping has a honey caramel flavor that is not overly sweet.  The cake itself is a light brioche.

Enjoy a sliver of this cake with your afternoon tea--with honey, of course.

Bienenstich (Bee Sting Cake)
Yields 1 cake

Ingredients:
For the cakes:
2 1/4 cups (9 1/2 oz.) all-purpose flour
4 tbsp. unsalted butter
2 tbsp. sugar
1 1/2 tsp. instant yeast
3/4 tsp. salt
2 large eggs
1/4 cup water, room temperature

For the topping:
6 tbsp. butter, unsalted or salted
1/3 cup granulated sugar
3 tbsp. honey
2 tbsp. heavy cream
1 1/2 cups sliced almonds

For the Bavarian buttercream filling:
3/4 cup whole milk
4 large egg yolks
1/3 cup granulated sugar
1 1/2 tsp. cornstarch
1/4 tsp. salt
2 tbsp. pure vanilla extract
16 tbsp. unsalted butter, softened

Directions:
First, make the filling.  Heat milk in a small saucepan over medium heat until just simmering.  In a separate bowl, whisk the yolks, sugar, cornstarch, vanilla extract, and salt until smooth.  Remove the milk from the heat, add add half of the milk to the yolk mixture.  Whisk constantly, and return the tempered yolk mixture to the remaining milk in the saucepan.  Remove the saucepan to medium heat and cook, continuing to whisk constantly, until the mixture bubbles and thickens to the consistency of warm pudding, 3 to 5 minutes.  Transfer the pastry cream to the bowl.  Cover and refrigerate until set, at least 2 hours.  Using a stand mixer with the paddle, beat butter at medium speed until smooth and light, 3 to 4 minutes.  Add cooled pastry cream in 3 batches, beating for 30 seconds after each addition.  

Second, after completing the filling, begin the dough.  For the dough, if using a stand mixer, add all ingredients into the bowl of the stand mixer.  Using the dough hook, knead for 4 to 7 minutes at medium speed.  Once combined, place the dough into a lightly oiled bowl, turn to grease all sides, and cover the bowl with plastic wrap.  Allow the dough to rise for an hour, and it will become puffy.

If using a bread machine, place all of dough ingredients into the pan of your bread machine.  Program the machine for dough or manual.   During the cycle, check the dough's consistency to ensure that the dough is fairly smooth, slightly sticky, and not dry.  Adjust with additional flour or water, if needed, and allow for the bread machine to complete the cycle.

After the dough is finished (using either the stand mixer or bread machine method), transfer the dough to a lightly oiled work surface.  Fold the dough over, and divide it in half.  Roll each piece into a ball, and then part and stretch each ball into an 8-inch circle.  Place the circles into two lightly greased 8-inch  or 9-inch pans.  The dough might shrink away from the edge of the pans, but no worries! :)  Allow the dough to rest for 30 minutes.  After the dough has rested, it will be easier to work with; you can then stretch and pat it so that it reaches the edge.

Third, while the dough rises, make the topping, and preheat oven to 350ºF.  Melt the better in a small saucepan over medium heat.  Add the sugar, honey, and cream.  Bring the mixture to a boil, and allow it to boil for 3 to 5 minutes.  It will become a light gold.  Stir in the almonds, allow to cool slightly, and then spread over the dough in the pans.

Bake the cakes in the preheated oven for 25 to 30 minutes, until the edges become a golden brown and the topping bubbles.  Remove the cakes from the oven, and allow them to cool for 30 minutes in the pan.  This will allow the topping to firm.  After the cakes have cooled, run a knife around the edges of the pan to loosen any stuck dough.  Flip each cake over onto a plate, and then flip each cake back onto a rack so that the almond topping is face up.  Cool completely before filling.

Spread an even layer of the filling between the cakes.  Serve immediately, or refrigerate until ready to serve.

Source: Cake and topping directly adapted from King Arthur Flour; filling directly adapted from Cook's Illustrated November 2012 issue

Caymanian Honey Cake

It's the return of the Baking Club!  This month, we decided to have a tropical farewell to summer with a Cayman Islands flair!  I was fortunate to spend many summers in the beautiful Cayman Islands with my family, so I was especially excited about this month's recipe shared by our very own Caymanian blogger at the Deep Dish.


So, let's get started.  We have a moist honey cake with pecans that is infused with pineapple and coconut flavor.  For those of you not big on coconut, it's more of a light pineapple and coconut flavor, and it does not taste like a piña colada.  The cake it is topped with a thin cream cheese frosting, which has a hint of coconut.  And, because we're going tropical here, the cake is sprinkled with shredded coconut.

This cake contains coconut oil.  Coconut oil: one of the best kept secrets of the tropics.  Coconut oil has often received a bad rap for being fattening and unhealthy because it consists of 90% saturated fat.  The truth always comes out, and the truth about coconut oil finally is here!  Coconut oil is full of naturally occurring saturated fat, which brings health benefits such as improving heart health, increasing metabolism, boosting the thyroid, supporting the immune system, aiding in calcium absorption, and promoting a lean body (um, yes!!!).  (Plus, when you apply it to your skin, it has been found to have anti-aging effects.)  Heat destroys the antioxidants in oils like safflower, canola, and sunflower oils.  But, coconut oil is stable enough to resist heat-induced damage--making it a very smart oil to use.

I love using coconut oil, and it does not infuse the coconut flavor into your food.  It enhances the flavor of foods, but it does not overpower the food.  This was my first time trying it in baking, and it worked great!

In my view, frosting is the best part of the cake, so I made the glaze thicker so it would be more of a thinner frosting.  The recipe below is for the standard glaze.  If you would like to make it more into a frosting, just add another tablespoon of cream cheese and milk and sugar as needed.  Taste and adjust - you're looking for something that tastes sweet yet tangy. :)  Because this cake had the tropical theme going, I sprinkled it with some shredded coconut.

When you are jonesing for a tropical escape, this cake will help.  Be sure to check out the tropical creations of my fellow bloggers over at the Deep Dish, the Orgasmic Chef, and From My Sweet Heart!

Oh, and because this is a bundt cake, how can I resist this classic clip?

Caymanian Honey Cake

Ingredients:
Cake:
1/4 cup pineapple juice
1/4 cup water
1 cup honey
1 cup granulated sugar
3 eggs, room temperature
1 cup coconut oil*
1/2 cup chopped pecans
2 1/2 cup all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. all spice
1 tsp. salt
1 tsp. pure vanilla extract
1 tsp. coconut extract

Glaze Frosting:
4 oz. cream cheese, softened
4 tbsp. confectioners sugar, plus extra if needed
2 tbsp. milk, plus extra if needed
1/2 tsp. pure vanilla extract
1 tsp. coconut extract
Shredded coconut, if desired

Directions:
Preheat oven to 325º.  Grease and flour bundt cake pan; set aside.

Combine pineapple juice and water in a small saucepan; bring to a boil.  Stir in baking soda, and set aside.

Combine sugar, eggs, coconut oil, and honey in a medium sized mixing bowl.  Beat at medium speed with electric mixer until well blender.  Combine flour, baking powder, salt, cinnamon, and allspice in a separate bowl; add to cream mixed.  Add pineapple mixture, pecans, vanilla extract, and coconut extract.  Bake for 1 hour until toasted brown.  Allow to cool before frosting.

For the the glaze frosting, beat the cream cheese with the powdered sugar until smooth and light.  Add milk, vanilla, and coconut extract.  Drizzle the glaze over the cake, and sprinkle with shredded coconut, if desired.

* Note: You can substitute vegetable oil or canola oil, if desired.

Source: Cake adapted and slightly modified from the Deep Dish; Glaze frosting is a Simply Sweet Justice Original