Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

Monday, February 26, 2024

Glazed Butter Cake

From the moment I saw cookbook author and The Lost Kitchen restaurant owner Erin French serve slices of her Glazed Butter Cake on her television series, I had hoped she would someday publish the recipe. When her cookbook "The Lost Kitchen" didn't include the recipe, I thought it might be one she didn't want to share. However, I remained hopeful it would be included in her second cookbook "Big Heart Little Stove". Imagine the joy I felt when I discovered that book contained the recipe I had been dreaming about for years. Although I had never tasted the cake, I somehow knew it would be one destined to leave a permanent impression on one's palate. For Erin to serve it as a final course, the course everyone always remembers, I sensed it had to be something very special. And after having made and tasted it, I discovered just how special, just how delicious, how dinner party worthy it truly was. 


This deceivingly ordinary cake is moist, buttery, and incredibly flavorful. If there was ever a dessert to leave your sweet tooth feeling satisfied, this Glazed Butter Cake would be the one. 

While you are savoring the first bite, you are already anticipating the next one. Should anyone at the dinner table ask for a bite, you would be wise to tell them no. Because you might regret sharing even the smallest morsel.


For the most optimal buttery flavor, I would recommend using a European or European style butter as it has a higher fat content. And higher fat content means greater flavor. With the exception of buttermilk, all of the ingredients for the cake are pantry staples. If you know me, you know one should only use a great vanilla extract. Personally I love the Madagascar Bourbon Pure Vanilla Extract from Nielsen-Massey.

When baking cakes or quick breads, metal is always preferable to glass. Metal pans are great conductors of heat. They heat up quickly and they cool down quickly. Not only can they withstand higher temperatures than glass, they are best for achieving nice, even browning. And with this Glazed Butter Cake you want the sides and bottom to get as golden as the top as well as want a perfectly cooked interior. For the most optimal results, use a high quality aluminum baking pan. For this cake (and for all of my quick breads) I use the 9" x 4" pullman loaf baking pan made by USA Pan. (I bought mine at Sur la Tab, but many good cookware stores sell them). It might be a little more expensive than other metal pans, but it delivers priceless baking results. 


The recommended baking time was 20-25 minutes, but my baking time was closer to the 30-35 minute mark. Maybe my home oven doesn't get as hot as a commercial oven. So I would recommend you begin testing for doneness at the 25 minute mark. 

The butter glaze is what sets this cake apart from all other butter cakes. Erin's recipe called using one cup. of granulated sugar, 1/4 cup water, 8 Tablespoons of unsalted butter, 2 teaspoons of vanilla and 1 teaspoon of almond extract. I ended up with more glaze than I felt the cake would take, so in the recipe below I halved the ingredients. Feel free to double them. Note: I also used only vanilla extract and not the combination of vanilla and almond combination because I like a very vanilla forward flavor in my cakes. If you like a vanilla-almond flavor combination, the original recipe called for 2 teaspoons of vanilla and 1 teaspoon of almond extracts.


For optimal absorbency and the best glazed finish, I recommend glazing the cake before it has completely cooled. The glaze will thicken as it cools, so make it while the cake is cooling. If it thickens up too much to easily spread with a brush, heat it up again to loosen the consistency.


When serving this mouthwatering cake, cut the slices on the thick side. Adorn the plates with some freshly whipped cream and seasonal berries. Or make a fruit compote. Like this Ginger Cardamon Rhubarb Compote. 

Maybe one day I will be lucky enough to get a seat at one of the highly coveted tables at The Lost Kitchen. Although truth be told, I would really love to work in Erin's kitchen for a season. Imagine that! But whether or not either of those dreams come true, I can at least enjoy some of her inspiring, beautiful, delicious food in my home. And so can you. 

Recipe
Glazed Butter Cake
Serves 10

Ingredients
1/2 cup (113g) unsalted butter, room temperature (recommend a European or European Style butter)
1 1/2 cups (195g) all-purpose flour
1 cup (200g) granulated sugar
2 large eggs, room temperature
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk (well shaken before measuring)
1 teaspoon vanilla

1/2 cup (100g) granulated sugar
4 Tablespoon (57g) unsalted butter
1/8 cup water
1 1/2 teaspoons vanilla

Directions
1. Preheat the oven to 350 degrees (F). Generously butter a 9" x 4" metal baking pan. Line the bottom with parchment paper. Alternately line the entire pan with parchment paper. Butter the paper.
2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for approximately one minute. Add in the sugar and beat the mixture until light and fluffy (approximately 5 minutes).
3. Add in the eggs, one at a time. Beating each one well.
4. In a medium sized bowl, whisk together the flour, baking powder, baking soda and Kosher salt.
5. With the mixer on low, alternately add in the flour mixture and buttermilk in 5 additions, beginning and ending with the flour.
6. Mix in the vanilla.
7. Transfer the batter to the prepared pan. Bake for 30-40 minutes or until the cake is golden and a cake tester inserted into the center of the cake comes out clean. Note: Begin checking for doneness at 30 minutes.
8. Remove the cake pan from the oven and place on a cooling rack. Allow cake to begin to cool while you make the butter glaze.
9. In a small saucepan, add in the butter, sugar and water.  Bring to a complete boil over medium-high heat while whisking constantly.
10. Remove the pan from the heat and let it cool slightly. Whisk in the vanilla. Note: The glaze will thicken as it starts to cool.
11. When the cake is cool enough to remove from the pan, transfer it to a cooling rack. Place a piece of parchment paper underneath the rack.
12. Using a pastry brush, brush the glaze over the top and sides of the cake. Keep brushing the cake until you have used all of the glaze. You want the top to have a thick coating of the glaze. 
13. Let the cake cool completely. Cut into thick slices. Serve with fresh berries and freshly whipped cream. Or serve with a rhubarb compote and freshly whipped cream. Or just eat a thick slice plain.
14. Wrap any leftover cake with plastic wrap. The cake will be good for up to 3 days.

Notes: (1) I used the 9" x 4" Pullman Pan (with lid) made by USA Pan. I found my at Sur la Tab. This is my favorite pan for making banana bread and all other quick breads. (2) The original recipe from Erin French called for double the ingredients in the Butter Glaze. Because I had too much glaze left over, I reduced the recipe by half. (2) I used Kerrygold unsalted butter for the cake. (3) Am grateful to Erin French for sharing her Glazed Butter Cake recipe in her cookbook "Big Heart Little Stove: Bringing Home Meals and Moments from The Lost Kitchen.


Tuesday, January 9, 2024

Classic Pound Cake (aka Emergency Pound Cake)


Once upon a time pound cakes were made with a pound of flour, a pound of butter, a pound of sugar, and a pound of eggs. Hence explaining how it came to be known as a pound cake. However much has changed since 1747, when a recipe for pound cake was first published. The concept of the pound cake has remained over the last several centuries, but it's ingredients have been altered in a variety of ways. From the addition of extracts to salt, to the use of buttermilk or sour cream instead of milk, to the use of cream cheese in addition to butter, to the addition of baking powder and/or baking soda, there have been a number of variations to the original pound cake recipe. What makes a pound cake 'great' might vary from person to person. Although I think almost everyone could agree it may be one of the most versatile desserts to have ever been created. Whether it's served simply with a dusting of confectionary sugar, drizzled with icing, frosted, topped with a generous dollop of freshly whipped cream, topped with fresh berries or a berry sauce, used to make ice cream sandwiches, used to make fruit trifles, or used to make a stuffed french toast, pound cake may be the best thing ever invented since sliced bread. 


The inspiration for this recipe Classic Pound Cake recipe (affectionately known as the Emergency Pound Cake) came from a woman named Susan. In her circle of friends, Susan is considered to be an incredible baker. She's the person who makes the desserts and cakes for almost all of their gatherings. Her legendary pound cakes are cut into slices, wrapped, and stored in the freezer. So on days when either she or her friends need a pick me up, slices of her velvety, dense crumbed, deeply flavorful pound cake are ready to be enjoyed or shared. Hence explains the origin of the name Emergency Pound Cake.


I first learned of her pound cake recipe in early December at a fundraising event. Just listening to her friends give it high accolades, I knew I wanted or rather needed her recipe. Through the help of one of our mutual friends, I was able to get it. But in typical fashion, I decided to make two very subtle changes to her recipe (see notes) in spite of never having tasted one she had made. I added a small amount of Kosher salt because in my world all baked goods need it to offset the sweetness and deepen the flavor. Her recipe included almond, coconut, and lemon variations. All of those flavors appealled to me, but I decided to go with an almond version on the first go-round. Rather than using all almond extract, I used a combination of vanilla and almond as I wasn't sure how almond forward the flavor would be if I had used all almond.


There are so many things I loved about this pound cake. To begin with, it's made with ingredients I always have on hand. Which makes it one of those cakes you can make on whim. Three cups of sugar may sound like a significant amount, but this cake has some heft to it and can feed an army. European or European style unsalted butter contains more fat, which yields more flavor. So if possible, use it. Eggs do all the heavy lifting in this pound cake and one of its' essential ingredients. Having your butter and eggs at room temperature are two of the keys to a successful pound cake. Baking powder isn't a typical ingredient in many pound cake recipes, however, just a half teaspoon helps to lift the crumb and prevents it from being grainy. While the recipe didn't specify which kind of milk to use, I presumed it to be whole milk as I wanted to ensure it was a moist cake. So I used whole milk. The higher fat content in whole milk helps to ensure as well as contribute to a more tender crumb. If there was ever a case where the type of ingredients matter, this would be one of them.

A 10 cup capacity bundt pan worked perfectly for this pound cake. Before pouring the batter into the pan, generously butter it to help prevent the baked pound cake from sticking. Preheat your oven to 325 degrees (F) for at least 10 minutes before putting the pound cake in the oven. Always place your bundt pan on a large baking sheet before inserting on the middle rack. Placing your pan on a baking sheet keeps the bundt pan stable and will catch any overflow.


Baking time for the cake is 1 hour and 25 minutes or until a skewer inserted into the center comes out clean or with a few light crumbs. I recommend checking for doneness at the 1 hour and 20 minute mark as some ovens may run a little hot. The pound cake will continue to bake in the hot pan once you remove it from the oven, so you want to be careful to not over bake it. 


The recommended amount of time necessary to successfully remove a pound cake from the bundt pan ranges anywhere from 10 minutes to 2 hours. Everyone has a strong opinion on what works for them. However, the longer the cake cools in the pan the greater the risk of having the sugar in the cake harden and stick to the sides of the pan. For that reason, I recommend giving the baked pound cake a rest time of 15 minutes before inverting onto a platter.

Once the cake has completely cooled, lightly dust with some confectionary sugar. Not only does it give some added sweetness, it will hide any imperfections that may happen during the unmolding process.


So what's the verdict? It's an 11 on a scale of 1 to 10. It's the most divinely delicious pound cake I have ever tasted. The crunchy exterior and the moist, buttery, velvety, dense, tender crumb are what make this pound cake a hands down blue ribbon winner. With the added benefit of slices freezing well (because we all have emergencies in our lives!), I don't think there is another pound cake recipe that comes close to this one. In other words, it's a throw down worthy recipe. Bake one of these pound cakes for your family and friends and will love you more than they already do. The next time I see Susan, I am going to thank her profusely for sharing her recipe with me (even though I ever so slightly tinkered with it). 

Recipe
Classic Pound Cake (aka Emergency Pound Cake)
Inspired by Susan

Ingredients
1 cup (226g) unsalted butter, room temperature (recommend using a European or European style butter)
3 cups (600g) granulated sugar
5 large eggs, room temperature
3 cups (390g) all-purpose unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon Kosher salt
1 cup whole milk
1 Tablespoon Vanilla
1 Tablespoon Almond Extract (or 1 Tablespoon Coconut Extract or 1 Tablespoon Lemon Extract)
Confectionary sugar, for dusting

Optional: Serve with fresh fruit, a fruit sauce, freshly whipped cream, ice cream, or a dollop of your favorite icing. But honestly, it's pretty gosh darn good served 'plain'.

Directions
1. Preheat the oven to 325 degrees (F) for at least ten minutes before baking the pound cake.
2. In the bowl of standing mixer fitted with a paddle attachment, cream butter (about 1-2 minutes).
3. Slowly add in the granulated sugar, beat until creamy (about 2-3 minutes).
4. Add in eggs, one at a time. Beat until incorporated.
5. Sift together the flour, baking powder and Kosher salt. Don't skip the sifting.
6. Add in the sifted dry ingredients in three additions.
7. Add the vanilla and almond extracts to the milk.
8. Slowly pour the milk mixture into the batter. Beat just until well blended.
9. Generously butter a 10 cup capacity bundt pan. (I used this one from Nordicware). Note: Instead of using butter to prepare the pan, heavily spray with Baker's Joy.
10. Pour the batter into the prepared pan. Smooth the top of the batter with an off-set spatula.
11. Place bundt pan on a baking sheet. Place in the middle of the oven.
12. Bake 1 hour 25 minutes or until done. Note: Check for doneness at the 1 hour and 20 minute mark. Cake is done when a skewer inserted in the cake comes out clean or has a few crumbs attached.
13. Remove cake from oven and place on a cooling rack.
14. After 15 minutes, insert a knife along the edges of the pan. Then invert cake onto a serving platter.
15. Allow the pound cake to cool completely before dusting with confectionary sugar.
16. Cut into thick slices and enjoy. But cut several slices, wrap in parchment or sandwich paper, then place in a freezer ziplock bag. Place your 'emergency' pieces of pound cake into the freezer.

Notes: (1) Susan's recipe called for 3 Tablespoons of either Almond, Coconut or Lemon Extract. I reduced the total amount of extract to 2 Tablespoons and divided it between 1 Tablespoon Vanilla and 1 Tablespoon of Almond Extract. If I was making a coconut version, I would use 1 Tablespoon Vanilla and 1 Tablespoon of Coconut. And if I was making a lemon version, I would use 1 Tablespoon Vanilla and 1 Tablespoon Lemon Extract. (2) Additionally, I added 1/2 teaspoon of Kosher salt to the recipe. (3) I used the vanilla and almond extracts from Nielson-Massey and Gold Medal unbleached all-purpose flour.

Thursday, January 4, 2024

Sticky Toffee Pudding


Happy New Year! In 2024 we will have one additional day to live our best lives. Which may or may not include include savoring something sweet. Now considering some of you are starting the new year eating cleaner, it might be considered a form of sabotage to have the first post of the year be a recipe for something wickedly rich, decadent, and delicious. Alternately it might also be one of those good intentioned gestures encouraging and helping you to truly live your best life! If you have ever had Sticky Toffee Pudding before, you know it's one of those desserts you wouldn't ever want to live without. It's definitely a dinner party worthy dessert, but it's also humble enough to be considered comfort food at its' finest. 


Some (like me) might have thought that Sticky Toffee Pudding has been around for centuries. Surprisingly (for me) it hasn't. Rather it has been around for either a little more than 120 years or slightly more than 70 years, depending on which source you want to believe. Three different regions of the United Kingdom lay claim to having invented this decadent, mouthwatering, scrumptious dessert. But whether it was created in 1907 (in Yorkshire), in 1960 (in Cumbria) or in 1967 (in Scotland) doesn't really matter. What matters is that it made its' way here to the states and has recently begun to garner the attention it deserves. If for some reason Sticky Toffee Pudding hasn't made way into your life, let me help you give it a grand entrance. 


In spite of its' relatively short history, there are a plethora of Sticky Toffee Pudding recipes out there. Some include the addition of spices (cinnamon, ginger, cloves, nutmeg), some include molasses or treacle, and some are made with self-rising versus all purpose flour. This recipe doesn't use any of those ingredients. Maybe someday I will tinker around and include some of them, but at the moment, I am deeply, madly in love with the version here. 


In addition to aiding in the breaking down of the dates, cooking them in baking soda 'brings out the inherent toffeeness of the dates as well as softens their skins.' (Taylor and Arguin). It may sound a bit unusual, but it works. Medjool dates have a rich dark color and rich caramel flavor making them the most optimal choice. And the dark brown sugar is another one of the keys to a moist, dense, chewy Sticky Toffee Pudding. The batter is comprised of two components: the cooked dates and the sugar/butter/flour/eggs/baking powder/salt/vanilla mixture. When making the Sticky Toffee Pudding, begin with cooking the dates as they need time to cool before getting mixed in to the batter.


While the Sticky Toffee Pudding bakes, make the luscious sauce. Once the cake is finished baking, you will pour one cup of the sauce over a skewer holed cake. Then return to the oven for another 3-4 minutes of baking. 


The remaining sauce will be used when serving the warm Sticky Toffee Pudding. Serve pieces of the sauce drenched pudding with a large scoop of vanilla ice cream or better yet, some salted caramel gelato. 


Whether or not Sticky Toffee Pudding makes it way as one of the 'it' desserts of 2024 is anyone's guess. However, if any dessert should go viral this year and remain viral for years to come, it is this heavenly, luscious, scrumptious Sticky Toffee Pudding. In other words, you absolutely must have it in your life. But I have a word of caution for you. Do not tell your family and friends what is in this cake until they have had their first bite or maybe until after they have cleaned their plates. Trust me when I tell you there won't be any crumbs or sauce left behind as it may be one of the most irresistible desserts to grace your table. And at the end of the night everyone will leave as immensely happy (unsuspecting) date loving people!

Recipe
Sticky Toffee Pudding
Serves 8-10

Ingredients
Caramel Sauce
1 3/4 cups (350g) dark brown sugar
1 1/2 cups heavy whipping cream
3/4 cup (170g) unsalted butter (preferably European or European Style)
2 teaspoons vanilla
1/4 teaspoon Kosher salt

Sticky Toffee Pudding
12 ounces (340g) Medjool dates, pitted and coarsely chopped
1 cup water
1/4 teaspoon baking soda

1 3/4 cups (228g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon Kosher salt
1 cup (200g) dark brown sugar
3/4 cup (170g) unsalted butter, room temperature (preferably European or European Style)
3 large eggs, room temperature
2 teaspoons vanilla

Vanilla Ice Cream or Salted Caramel Gelato

Directions
Caramel Sauce
1. In a medium sized saucepan, melt the butter.
2. Add in the dark brown sugar and heavy whipping cream. Bring to a boil.
3. Turn the heat down to a low simmer. Stirring frequently, continue to simmer for 5-8 minutes, until the sauce has thickened and a bit sticky. Note: To check for doneness, dip a spoon in the sauce. Swipe your finger down the center of the spoon. If the finger swipe remains, the sauce is done.
4. Stir in the vanilla and Kosher salt. Remove from the heat. Set aside.

Sticky Toffee Pudding
1. In a medium sized heavy bottomed saucepan, combine the dates and 1 cup of water. Bring to a boil.
2. Reduce heat to simmer and cook until dates are soft and most of the liquid is absorbed (but the mixture remains moist). This takes about 3-4 minutes.
4. Remove from the heat and stir in the baking soda.
5. Transfer the mixture to a bowl and let come to room temperature. Or to speed up the cooling process place the bowl in the refrigerator.
6. Preheat the oven to 350 degrees (F). Line a 9" square baking pan with parchment paper. Generously butter the paper. Set aside.
7. Sift flour, baking powder and salt. Set aside.
8. In the bowl of a standing mixer fitted with a paddle attachment beat the butter until creamy (about 2-3 minutes).
9. Add in the dark brown sugar and beat until light and fluffy (about 3-4 minutes). Scrape down the bowl as needed.
10. Beat in the eggs one at a time.
11. Mix in the dry ingredients, mixing just until combined.
12. Add in the cooled dates and vanilla. Stir to combined.
13. Transfer the mixture to the prepared baking pan. Smooth top with an offset spatula.
14. Place pan on a large baking sheet. Bake for 35-38 minutes until browned and slightly firm to the touch but still spongy. Note: A toothpick inserted in the center of the cake may have a few crumbs attached, but it should not be wet.
15. Remove from the oven and generously pierce the top of the cake with a skewer. Pour one cup of the caramel sauce over the top and  and return to the oven.
16. Bake for an additional 3-4 minutes or until the caramel sauce bubbles.
17. Remove from the oven and let cool on a wire rack. Let cool to slightly warm or room temperature.
18. To serve, pour some of the sauce on a plate, place a square of the Sticky Toffee Cake on top, then top with Vanilla Ice Cream or Salted Caramel Gelato. Top with a little more of the sauce.
19. Store any leftover cake covered in the refrigerator for up to 5 days.
20. Important note: If cake has been chilled or is at room temperature. Reheat in the microwave until warm before serving. It's absolutely scrumptious served warm.

Notes: (1) 12 ounces of coarsely chopped Medjool dates equals two cups. (2) If at all possible, buy your dates from a Mediterranean store. Especially one that imports Medjool dates. (3) The Sticky Toffee Pudding and Sauce can be made early in the day. Reheat pieces of the pudding and the sauce before serving.

Tuesday, September 26, 2023

Apple Galette with Salted Caramel Sauce


On what began as a glorious fall day we made the ninety minute drive out to our favorite apple orchard. It took us less than twenty minutes to pick a half bushel of Honey Crisp apples.  After another twenty minutes was spent taking photos in the orchard, we headed into the barn to buy a half dozen of the best ever warm apple cider donuts (the donuts themselves are worth the ninety minute drive). It was one of those perfect, laid back, pinch yourself kind of days. The kind we remember, the kind we hope will always be an annual tradition. 


On the ride home I mulled over how the Honey Crisp apples might be best put to use. Other than saving some for eating, making a batch of my favorite Homemade Applesauce and maybe even an Apple Crisp, I thought I would make this Apple Galette with Salted Caramel Sauce. Not only do I love the rustic look of a galette, I love how unfussy and almost impossible they are to mess up. Some people like making crimped edge pies, but I like making galettes. Otherwise known as free form French pies, galettes have a casual, yet elegant quality to them. 


When topped with some vanilla ice cream and homemade salted caramel sauce, you have one of the most inviting, crowd-pleasing, mouthwatering desserts. One that completely embraces all of the feels and flavors of fall.


I used Honey Crisp in this galette, but you could use other apples having both tart and sweet like qualities to them. If I didn't have a half bushel full of Honey Crisp apples, I might use Pink Lady or Granny Smith apples in this galette. 


The dough for the galette comes together easily in a food processor. Once assembled the dough requires a chilling time of only thirty minutes. It can be chilled longer (and even overnight), but will need to be removed from the refrigerator for 10-15 minutes before rolling out. 


The assembled galette bakes for 10 minutes in a preheated 425 degree (F) oven. After which the oven temperature is reduced to 375 degrees (F). The galette will continue to bake for an additional 30-35 minutes or until the crust is golden brown.


While the galette bakes, make the Salted Caramel Sauce. Unlike other caramel sauces, this one begins by toasting the granulated sugar until it's melted. Once the sugar has melted, the pan is removed from the heat and the room temperature butter is whisked in. Followed by stirring in the whipping cream, salt, and vanilla. To achieve a perfect sauce texture, the pan is returned to low heat and whisked until the desired consistency is reached (this should take only a few minutes). Immediately remove the pan from the heat and pour the sauce in a heatproof bowl or jar. Note: If you leave the sauce in the hot pan, it will continue to cook.

The galette can be served warm or at room temperature. Serving it with some vanilla ice cream is optional, but you absolutely must serve it with the heavenly salted caramel sauce. You can drizzle on some of the sauce over the top of the galette or you can let everyone drizzle on as much of the sauce as their caramel loving heart desires. Or drizzle some on and have the jar of sauce available on the side.


So whether you get your apples from an apple orchard, at the Farmer's Market, in your backyard, or from the grocery store, this is the season for turning apples into luscious desserts. Hopefully you are enticed to make this impressive Apple Galette with Salted Caramel Sauce for your family and/or friends. It's one destined to make your meal a memorable one.


Recipe
Apple Galette with Salted Caramel Sauce
Serves 8

Ingredients
Tart Dough
2 Tablespoons granulated sugar
1 teaspoon Kosher salt
2 cups (260g) all-purpose flour, plus additional for rolling out dough
12 Tablespoons (170g)chilled unsalted butter, cut into pieces 
1 large egg, lightly beaten

Apple Galette
1 1/2 pounds Honey Crisp or Granny Smith apples (3 to 4 medium sized apples), peeled, cored and cut into 1/4inch thick slices (or use any other baking apples of your choice)
1/4 cup (33g) all-purpose flour
1/4 cup (50g) sugar (plus additional for sprinkling on egg washed tart dough)
1/4 teaspoon Kosher salt
1 teaspoon cinnamon (recommend Saigon cinnamon)

1 large egg
1 teaspoon half-and-half, water or whipping cream
1 generous Tablespoon of sparkling sugar (or granulated sugar)

Salted Caramel Sauce
1 cup (200g) granulated sugar
6 Tablespoons (85g) unsalted butter
1/2 cup heavy cream
3/4 teaspoon flaky sea salt or Kosher salt
1 teaspoon vanilla

Optional: 
Good quality Vanilla Ice Cream OR
2 cups heavy whipping cream and 2 Tablespoons of pure maple syrup (for maple cream, beat to medium-soft peaks then fold in maple syrup)

Directions
Tart Dough
1. In a food processor, pulse together the sugar, salt and flour until combined.
2. Add butter and pulse until the mixture is crumbly.
3. Add egg and process until dough begins to come together and forms a loose ball.
4. Form dough into a disk, wrap in plastic wrap and chill until firm for at least 30 minutes or up to overnight. Note: Allow to sit out at room temperature for 5-10 minutes before rolling out to prevent cracking if refrigerated for more than an hour.

Apple Galette
1. Preheat oven to 425 degrees (F). 
2. On a lightly floured surface, roll out tart dough to a 14-16 inch, slightly less than a 1/4 inch thick, circle.
3. Transfer the dough to a parchment paper lined baking sheet.
4. Press a 9" pie pan lightly in the center of the dough to help guide where to place the apples.
5. Toss the sliced apples in the flour, sugar, Kosher salt and cinnamon.  Arrange the sliced apples within the 9' circle.
6. Lift edges of dough over apples, tucking and overlapping to create a rustic circle shape.
7. Brush edges of dough with egg wash, then sprinkle with sparkling sugar (or granulated sugar).
8. Place the baking sheet in center of oven. Bake at 425 degrees (F) for 10 minutes. Then immediately reduce the oven temperature to 375 degrees (F). Continue baking for an additional 30-35 minutes or until crust is a golden brown.
9. Let cool slightly before drizzling with the salted caramel sauce. Top or serve with scoops of vanilla ice cream.
10. Serve the galette warm or at room temperature.

Salted Caramel Sauce
1. In a heavy bottomed saucepan. Add in the sugar. Cook over medium-low heat, stirring often until the sugar melts and turns to a golden brown. Note: The sugar will clump up, but those clumps will dissolve as the sugar melts.
2. Remove the pan from the heat and add in the butter. Stir until it is completely melted. Note: The mixture will bubble up, so be careful.
3. Whisk in the heavy cream, salt and vanilla until completely blended.
4. Return the pan to a medium low heat. Continue cooking for another 3-4 minutes or until the desired sauce consistency is reached.
5. Immediately pour the salted caramel sauce into a heatproof jar or bowl to allow to cool slightly before serving. Store any leftover sauce in the refrigerator. Reheat before serving.

Notes: (1) Other than Honey Crisp apples, you could use Pink Lady or Granny Smith apples when making this galette. (2) To make the egg wash, whisk together an egg with a teaspoon of half and half, water or whipping cream until well blended.


Honey Crisp Apple Picking (September 2023)

Thursday, September 14, 2023

Pumpkin Spice Snack Cake w/ Vanilla Bean Icing


Pumpkin spice season is here! While some of you might satisfy your cravings for pumpkin spice in liquid form, I much prefer to get my fix of those warm, comforting, fall flavored spices in doughnut, loaf, bars, muffins, cake, and sometimes pie form. It's about this time of the year when I buy more than my fair share of cans of pumpkin puree. Call it hoarding or call it a fear of shortages, the idea of the fall season without pumpkin spiced confections would be unfathomable. 

But there isn't a shortage of pumpkin recipes on the blog. There are twelve of them until this post. When you are someone who tries to follow and keep up with food trends, it's slightly alarming when you discover you don't have any recipes for a 'snack cake'! Snack or snacking cakes are typically single layer, almost effortless to make homemade cakes. Generally they aren't considered to be a celebration kind of cake, but rather the kind you make on a whim to satisfy your cravings for cake and icing. They are ones you don't have to wait for the weekend to make. If you want cake on a Tuesday, snacking cakes are for you! 

This moist, dense crumbed, comforting, satisfying, delicious Pumpkin Spice Snack Cake w/ Vanilla Bean Icing turned out to be everything a snack cake should be. 

By their very nature, snack cakes are made with simple, easily accessible ingredients. Because they are usually made with oil (canola or vegetable), you don't have to wait for your butter to come to room temperature. And other than a couple of bowls, a whisk and spatula, you don't need to pull out your standing or hand mixer to make them. Easy peasy!

The ingredient list calls for the use of both Pumpkin Pie Spice and Cinnamon. If you don't have pumpkin pie spice, not to worry. you can make your own! You can find the recipe for a homemade version of Pumpkin Pie Spice in the notes section below. 


Making a cake with oil ensures not only its' moistness, but its' ability to become even more flavorful days after the cake is baked. Which means the spices in this pumpkin spice snacking cake will intensify as the days go by (if it lasts that long!). 


Baking the cake in a nine inch springform pan makes it easy to unmold and transfer to a serving platter. If you don't have one, use a nine inch square pan (as the volumes between the two pans are similar). In a preheated 350 degree (F) oven, baking time for the cake will range somewhere between 48 and 53 minutes. But rather than going by time only, test for doneness by inserting a toothpick in the center of the cake. 


The cream cheese icing is the perfect compliment to the pumpkin spice cake. If you make the cake early in the day, take out the cream cheese and butter to give it time to soften up. Your icing will be creamier if those ingredients are nearing room temperature. I used vanilla bean paste to flavor the icing and because I wanted the flecks of vanilla to show. If you don't have it, use a good quality vanilla.

Technically I violated the 'rules' of snacking cakes by gussying it up by piping on, rather than slathering on the icing. While it's fun to do, you don't need to use a pastry tip and bag. You can create a beautifully icing swirled cake using an offset spatula, metal cake spatula, and/or even a large tablespoon. 


When I created this simple cake I wanted one fall flavored with lovely warm seasonal spices. More importantly I wanted a cake that felt like you were getting a big, warm comforting hug in each bite. As it turned out this Pumpkin Spice Snack Cake w/ Vanilla Bean Icing exceeded all of my hopes and expectations. I may never need to make a two layer pumpkin cake again! And I think I have now officially jumped on the snacking cake bandwagon!


This cake will definitely satisfy your craving for pumpkin spice. However, there it comes with two added bonuses. It will satisfy your sweet tooth and tantalize your sense of smell while it bakes in the oven. Which makes this Pumpkin Spice Snack Cake w/ Vanilla Bean Icing a winner in my world.

Recipe
Pumpkin Spice Snack Cake w/ Vanilla Bean Icing
Makes one 9" round cake

Ingredients
Cake
1 3/4 cups (228g) all-purpose unbleached flour
2 teaspoons Pumpkin Pie Spice (see notes)
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon Kosher salt
1 cup (200g) granulated sugar
1/2 cup (100g) light brown sugar
2 large eggs
1/2 cup vegetable or canola oil
1 1/2 cups (378g) pumpkin puree (see notes)
1 teaspoon vanilla

Icing
8 ounces (226g) cream cheese, room temperature
1/4 cup (56g) unsalted butter, room temperature
2 cups (250g) confectionary sugar, sifted
1 teaspoon vanilla bean paste or vanilla
1/8 teaspoon Kosher salt

Directions
Cake
1. Preheat the oven to 350 degrees (F). Line a 9" springform pan with parchment paper. Generously butter and set aside. Note: If you don't have a springform pan, use a 9" square pan.
2. In a medium sized bowl, add in the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and Kosher salt. Whisk to combine. Set side.
3. In a medium-large bowl, add in the sugar, light brown sugar, oil, eggs, vanilla, and pumpkin puree. Whisk until smooth and creamy.
4. Add the dry ingredients to the bowl with the wet ingredients. Whisk until well blended. Batter should be thick and clump free.
5. Add the batter to the prepared pan. Smooth the top with an offset spatula.
6. Place the baking pan on a baking sheet. Place in the oven. Bake for 48-54 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and place pan on a cooling rack. Allow cake to come to room temperature before icing.
8. Remove the cake from the can pan and place on a cake plate or cake stand.

Icing
1. In small standing mixer fitted with a paddle attachment or using a hand mixer, beat the cream cheese and butter until smooth and well blended.
2. Add in the confectionary sugar and vanilla bean paste (or vanilla). Starting the mixer on low, beat the icing until smooth and creamy.
3. If your cake has domed up during baking (and it should), use a serrated knife to remove the dome so you have a flatter surface when icing the cake (those pieces are the baker's reward). Ice the cake using either a pastry bag fitted with a tip of your choice (I used Ateco tip #827) or spoon on with a metal spatula.
4. Place the cake in the refrigerator to let the icing set up for about an hour before cutting. Or don't wait that long and just cut yourself a piece!
5. Store any leftover cake covered in the refrigerator.

Notes: (1) If you don't have a jar of Pumpkin Pie Spice, you can make your own. To make a batch (it will be more than you need for this recipe), mix together 1 1/2 Tablespoons cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, 3/4 teaspoon allspice and 3/4 teaspoon ground cloves. (2) You will use almost all of a 15 can of pumpkin puree. (3) The Ateco tip #827 is an open star tip.

Monday, September 4, 2023

Apple Fritter Cake


Apple season has officially arrived! Which means the consumption of fresh apples, apple desserts, apple cider donuts, apple appetizers, and apples in savory dishes over the course of the next couple of months will increase significantly!  Is anyone else as excited as I am for the return of apple-palooza? If you are, you are my kind of people! Last year we missed the Honeycrisp picking season at our favorite apple orchard (someone wasn't paying attention). That will NOT happen this year. Especially now that this scrumptious, moist crumbed Apple Fritter Cake is now in our lives.

As much as I love apple fritters, I don't love the mess created when deep frying them. I also don't love the fact that they are really best when eaten warm or at least a day within being made. So what does one do when they need to satisfy a craving for apple fritters? They make this heavenly, deeply flavorful Apple Fritter Cake! Yes, this cake is guaranteed to satisfy any lustful yearning one has for an apple fritter.


With apples available year round, the Apple Fritter Cake is not a seasonal one. However, it has all of the feels of autumn. From the cinnamon, to the nutmeg, to the Honeycrisp apples, there may be no better cake to welcome in the new season. 


To give the apples ample time to optimize their flavor, start by tossing the diced apples in a mixture of light brown sugar, dark brown sugar, cinnamon, Kosher salt, and flour. The batter for the cake comes together almost effortlessly. Especially when using a stand mixer fitted with a paddle attachment. 


This is what I will call a 'layered' cake. Half of the batter is spread on the bottom of an 8" square metal pan, then topped with half of the sugar and spice coated apples. Then you repeat the layers using the remaining batter and apples before baking in a preheated 350 degree (F) oven for 60-70 minutes. The intoxicating aroma created by this cake while it bakes may cause you to drool. 


Once the cake has cooled, it gets the classic apple fritter confectionary sugar glaze finishing touch.


The most challenging part of making this cake is waiting for the icing to set up before it's cut up into sixteen squares. 


If you are looking for a perfect, crowd pleasing, shareable cake to serve for either a weekend breakfast or brunch, this is the one! Unlike an apple fritter, this cake is as delicious on day one as it is on day three. It's a moist, dense, tender crumbed cake. One studded with an almost melt in your mouth spiced baked apples studded in the middle and on top!  With the confectionary sugar glaze bringing just the right amount of sweetness, there may be no better way to start off a fall weekend! Heck, there may be no better way to encourage you to go apple picking!


Recipe
Apple Fritter Cake
Makes 16 - 2" squares

Ingredients
Cake
3 cups (336g) peeled, cored and diced Honeycrisp apples (see notes)
1/4 cup (50g) light brown sugar
1/4 cup (50g) dark brown sugar
1 1/2 teaspoons cinnamon
1 Tablespoon all-purpose flour
pinch of Kosher salt

1 cup (226g) unsalted butter, room temperature
3/4 cup (150g) granulated sugar
3 large eggs
2 teaspoons vanilla
1 3/4 cup (228g) all-purpose unbleached flour
1 3/4 teaspoons baking powder
1 teaspoon Kosher salt
1/4 teaspoon nutmeg
1/2 cup whole milk

Icing
3/4 cup (85g) confectionary sugar, sifted
1 1/2-2 Tablespoons whole milk
pinch of Kosher salt

Directions
Cake
1. Preheat oven to 350 degrees (F). Line an 8" square metal baking pan with parchment paper. Butter the paper and set aside.
2. In a medium sized bowl, mix together the diced apples, light brown sugar, dark brown sugar, flour and salt. Stir until the apples are coated. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter (about 2 minutes).
4. Add in the granulated sugar and beat until light and fluffy (about 3-4 minutes).
5. Beat in the eggs one at a time. Blend until incorporated.
6. In a medium sized bowl, whisk together the flour, baking powder, Kosher salt, and nutmeg. Then add into the mixing bowl. Mix on medium speed until the flour is blended in.
7. Mix the vanilla into the milk. With the mixer on low, slowly pour in the milk/vanilla. Mix until fully incorporated. You should have a thick, luscious matter.
8. Spread half of the batter in the prepared pan. Smooth with an offset spatula.
9. Evenly top the bottom layer with 1/2 of the apple mixture.
10. Spread the remaining batter over the first apple layer.
11. Evenly top the batter layer with the remaining 1/2 of the apple mixture.
12. Place the baking pan on a baking sheet. Insert into the oven. bake for 60-70 minutes or until done. Note: The cake should spring back when lightly pressed and the edges should be golden brown.
13. Remove from the oven and let cool completely.

Icing
1. In a small-medium sized bowl, whisk together the confectionary sugar and milk (begin with 1 1/2 Tablespoons) until the icing has a smooth, pourable consistency. If too thick add a little more milk. If the icing gets too thin, add a little more confectionary sugar.

Assembly
1. Remove the baked Apple Fritter Cake from the pan and place on a cutting board.
2. Drizzle the icing over the top of the cake. Let set before cutting.
3. Using a sharp or serrated knife, cut into 16 pieces. Transfer pieces to a serving platter or dish.
4. Serve and enjoy. Store any leftovers lightly covered and at room temperature.

Notes: (1) Dice the apples to somewhere between 1/4" and 1/2" size. Two large apples will yield more than enough for three cups of diced apples. (2) If you want more icing, go for it. Just increase the amount of ingredients proportionately. (3) I love baking this cake in an 8" square metal baking pan, but if you don't have one use a 9" round metal baking pan. I would still recommend you cut the cake in squares. Even though you won't get the same number of same sized squares. (4) To extend the life of the Apple Fritter Cake longer than 2 or 3 days, store covered in the refrigerator. Bring to room temperature before eating or eat chilled.