Yellow Cake with Fudge Frosting

So one of my friends had birthday a few weeks ago and we got her a small (6″, 3 layer) cake. Yellow cake with fudge frosting. It reminded me of my mom’s best cake. The one we all loved. But I haven’t tried to make it – yet. But I saw this and thought — okay, single layer – yes; frosting seems pretty simple – yes. I was going to try it and so a few days latter, I did. I am beyond pleased with it. MotH and the Boy both liked it though they are not big sweets fans. The office seemed to really like it too and that makes me happy. I will make this again. Really simple for a great tasting cake and frosting. Next time cupcakes??!!
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CAKE:
1 cup granulated sugar
8 Tbs. unsalted butter, room temperature
2 large eggs
1 tablespoon vanilla extract
3/4 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon baking soda
1 2/3 cups King Arthur all-purpose flour
1 cup sour cream (8 ozs)

FROSTING:
5 tablespoons butter
3 tablespoons unsweetened cocoa
1/4 cup vanilla yogurt (2 ozs)
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar, sifted

Preheat the oven to 350°F. Lightly spray a 9″ round cake pan with cooking spray. Line the pan with a parchment round and spray again.

Beat together the sugar and butter until thoroughly combined.

Add the eggs one at a time, beating well after each addition. Beat at high speed for 2 minutes; the batter will lighten in color and become fluffy. Yes, very fluffy. Set your iPhone timer for this.

Add the vanilla, salt, baking powder, and baking soda, stirring to combine.

Starting and ending with the flour, alternately add the flour and sour cream to the mixture. Beat gently to combine after each addition. Scrape the bottom and sides of the bowl. Do not overwork.

Pour batter into the pan and smooth with a spatula (a Get it Right ultimate spatula). Bake the cake for 30 to 35 minutes turning the pan half way through, until it’s golden brown on top, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, or mostly clean

After 10 minutes, turn the cake out of the pan onto a rack to cool completely before frosting.*

Sift the confectioners’ sugar into a medium mixing bowl. Melt the butter in a small saucepan. Stir in the cocoa and vanilla yogurt. Bring the mixture to a boil, then remove from the heat. Stir in the vanilla. It may look like it is seperating, but just hang in there. Add the butter mixture to the confectioners’ sugar in the bowl, beating until smooth. Quickly pour over the cooled cake, while the frosting is still warm. Smooth with an off-set spatula.**

* You can make the cake up to this point and wrap in plastic (as long as you are sure it is cool) and refrigerate for a day or two before frosting. I did it – and it worked really well.

** This is a very simple frosting, but it works really well. I am stunned at how simple this whole cake is to make. Really. This could surely be a weeknight cake.

D&D_2196I will say, I would eat this cake any day without frosting. It is that good. Like a snack cake – wonder what it would take to put it in a loaf pan and decorate with a little powdered sugar when it is finished and cool?

Guess I will be chatting with the bakers from King Arthur Flour again. I love that you can just chat and ask the questions you need answers to – a great service to the KAF customers.

Blueberry Upside-Down Skillet Cake

I think this is such a great idea. I love blueberries.  A lot. I really am not too much of a fan of other fruits. There are just a few:  Blueberries, blackberries, nectarines, grapes, apples, esp. Granny Smith, raisins, but that is dried fruit but it is still fruit and I love that. Are cranberries a fruit? I am not sure, but I like them both fresh and dried. I guess they are a fruit. This just shows my lack of knowledge. And I am too lazy to check it out.

I think the orange juice in this in this recipe will likely make it. I have orange juice in my cranberry relish recipe for Thanksgiving and it makes me happy. It just works. Sometimes you just need that slight acidity with a little sweetness – not the over powering citrus like a lemon. But some times you need that too – Pecorino Chicken is a great example. Indeed.

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4 Tbs unsalted butter, cubed
1 cup packed light brown sugar
1/4 orange juice
1 cup fresh or frozen blueberries
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 large egg, room temperature
1/2 cup whole milk
8 Tbs unsalted butter, melted
1/2 tsp vanilla

Preheat oven to 400 degrees. In a ten-inch oven proof* skillet, melt butter over medium low heat, stir in brown sugar until dissolved. Remove from heat. Stir in orang juice and the place blueberries over mixture.

In a large-ish bowl, sift together flour, sugar, baking powder, and salt. In a large bowl, mix together egg, milk, butter, and vanilla until blended. Add wet ingredients into flour mixture, until it just comes together – do not over mix. Pour over blueberry in the skillet.

Bake 18 – 22 minutes or until toothpick comes out clean. Cool 10 minutes before inverting onto serving plate. Dust with some powder sugar, or, whipped cream, or vanilla ice cream or whatever strikes your fancy.

Notes: I am going to make this again. I did not let it bake enough to set the cake. Boo. That said, the parts that I did eat were really good. I may make this the next time with frozen (organic – yes, I did it) blueberries which means I could make it just about any time.

Source: I got nothing. And I really feel bad about that. If someone recognizes this –  let me know. I want to give credit where credit is due. But sometimes I just mess up in this department.

* If you are not sure if your skillet, esp. the handle, is heat-proof at this temperature, just wrap the handle in a couple of layers of heavy duty foil. It works. See: Apple Sour Cream Butterscotch Upside-Down Cake that I make all the time, especially for the Boy’s birthday.

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Sour Cream, Chocolate Chip, & Butterscotch Chip Cake

Yes, I take the Oxford comma seriously. That said, this kind of cake just sounded a little too good to be true. However, I think it delivers. Sour cream gives it a tang, and chocolate chips are really pretty good, but add the butterscotch chips and it seems a good balance – but I do have butterscotch thing. Always had. My father used to buy me butter rum lifesavers and bring them home after work. I seemed to always be checking his shirt pockets for lifesavers and the butter rum and cherry were my favorites. . The MotH* tried it and had some suggestions that I think will be good the next time I make it. His idea is to leave off the butterscotch chips and add some chopped pecans (Renfroe Pecans = local pecans) and to be honest, I think I could do without butterscotch and chocolate and just put in the pecans and this cake would be just, pretty much amazing.dd_1549

1 1/2 cups (6.8 ounces) all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
5 tablespoons unsalted butter, melted and cooled
2/3 cup granulated sugar
1 teaspoon of vanillla
1 cup sour cream
1 large egg
1/4 teaspoon plus a pinch of salt
1/3 cup semi-sweet chocolate chips
1/3 cup butterscotch chips

Vanilla Icing – sorry did not do this, but if it works for you – go on then.**
1 tablespoon unsalted butter
1/2 cup confectioners’ sugar
1-2 tablespoons milk
1/4 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan – I just love baking spray – it makes this part easier.

Sift together the flour, baking powder and baking soda together over a piece of waxed paper.

In a mixing bowl, stir together the cooled butter, sugar, vanilla, sour cream, egg and salt. Add the flour mixture to the sour cream mixture and stir until blended (batter will be thick), then stir in the chips. Transfer the batter to the loaf pan and bake for 45 minutes. Let cool for about 15 minutes in the pan, then carefully turn from pan and let cool on a wire rack.

*Man of the House.

**Again, did not do this – it seemed to be gilding the lily, but I am not a fan of overly sweet things. Melt the butter in a microwave-safe bowl or a 2 cup Pyrex measuring cup. Add the confectioners’ sugar and stir to coat it with butter – it will be thick and pasty. Slowly add the milk about 1/2 tablespoon at a time, mixing well and adding more until you get the consistency you like. Stir in the vanilla. Drizzle over the cooled cake.

Again, I think this vanilla icing is so not necessary. Just me though. To each her own.dd_1548

Source: Cookie Madness – once again. A great site with lots of recipes I really like. That does not mean I will not try modification of this idea – because that what people who cook/bake do. Everything is a springboard to something new.

Egg Usage – by month – April 2016

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M & M Cookies – the Spring Edition

2 April – 1 Egg – Peanut Butter Chocolate Chip Bars

2 April – 2 Eggs – M & M Cookies, Spring Edition

9 April – 1 Egg – Salted Crispy Butterscotch Pecan Cookies (These are just amazingness it self – so far these are favorite of all the people I take cookies to).

13 April – 1 Egg – Buttermilk Chocolate Chip Bars

16 April – 4 Eggs – Buttermilk Bundt Cake with Lemon Glaze – don’t do this.

17 April – 4 Eggs – Italian Cream Cake

21 April – 2 Eggs – Lemon Ricotta Cookies – do not do this either. But do this  – Yes This. 

28 April – 2 Eggs – Brown Sugar White Chocolate Macadamia Nut Cookies

 

Italian Fresh Cream Lemon Cake

D&D_1374 I have always heard about Italian Cream Cakes, but this is my first go with one. In a way it seems like lighter version of a pound cake and I did bake this in a bundt pan. Seems to make sense in a way.

I appear to be in cake mode now. Not sure why, but that does happen to me on occasion. Kind of like being in cookie mode for the last couple of months (read: 8 months). It is odd in a way, but I guess as humans we get into a trend of sorts and just go with it. Now, it is cake – not a bad thing, at least not in my opinion. We will see how this sorts itself out. Who knows? Not me – ever.

Maybe next trend will be cupcakes (if they are not too twee). Unsure at this point. But need something to transport them in.

I brought this cake to the office this Wednesday which is when our students are there – it seemed to be a success.  It really is a light version of a pound cake. I will make it again, but I really need more lemon in it. Maybe a lemon glaze. That always seems to make things better.

2 cups plus 1 Tbs all-purpose flour
2 tsp baking powder
1/2 tsp fine salt
4 large eggs
1 3/4 cups confectioners’ sugar (sifted for sure)
7 Tbs unsalted butter, melted and cooled
zest of one lemon, grated on a microplane
1 tsp vanilla or more which is not a bad thing -kind of always do more
2/3 cup heavy cream

Preheat oven to 350 degrees.Over a piece of waxed paper, sift together flour, baking powder, and salt. Spray a bundt pan with baking spray – yeah, just over do it if your have the kind of bundt pans I have (see below).  In the bowl of a stand mixer, beat eggs and sugar until light. Add the flour to the egg mixture alternating with cream. Fold in butter. zest, and vanilla.

Pour into (well) prepared pan and bake for 40 to 45 minutes. Testing with a wooden skewer – just to be sure. Let cool in the pan for 10 minutes and then tump it out. Let cool for a few more minutes and dust with  confectioners’ sugar.

Notes: I just realized how many assumptions I made with the recipe – holy cow. I assumed all-purpose flour but the recipe I have did not make that clear,  and large eggs, and unsalted butter, wow could this recipe be more vague. I could have just made a huge mistake. But I am hoping I did not.

Source: An Italian in my Kitchen.com

Pan – Nordic Ware Heritage Bundt Pan

 

Lemon Buttermilk Cake with Lemon Glaze

It seems when I get in a lemon mood, I kind of go all in about it. But I do the same thing with buttermilk.  So this is a lemon buttermilk cake. This past weekend, I have used lemons for lemon bars over shortbread, and there were savory herb muffins with buttermilk, then the basil from the herb muffins to make pesto, and mozzarella, sun-dried tomato bread. Just a link in my baking chain. It is a kind of a thing … well, it is not random sometimes. Occasionally I do plan things – sort of. Yep. Buttermilk, lemons, basil. I think the pesto, sun-dried tomatoes, and mozzarella might go into a spring pasta salad. And there we go. I don’t just bake, despite what people think. D&D_1307

So, let us get back to the particulars.

Cake:
1 1/4 cups-purpose flour
3/4 cups sugar
2 tsp baking powder
Pinch of table salt
1 Tbs lemon zest, from one lemon
1 large egg, I suspect at room temperature
1/2 cup buttermilk
1/3 cup sour cream
1/4 cup fresh lemon juice
3 Tbs canola oil
2 tsp lemon extract

Glaze:
2 cups confectioners’ sugar
1/3 cup lemon juice
1 Tbs lemon zest, from one lemon

Preheat oven to 350 degrees. Spray an 8 x 8 baking pan with cooking spray, line with parchment and spray again.

In a good sized bowl, sift together flour, sugar, baking powder, and salt. Add lemon zest. Whisk together. Usually I just sift things over a piece of waxed paper, but the bowl seems appropriate this time. You want to kind of mix the zest into the sugar.

In a large glass measuring cup, whisk together egg, buttermilk, sour cream, lemon juice, canola oil, and lemon extract. Add the wet mixture into the dry. Do not over mix (this seems to be a theme). Pour into prepared pan and bake for just about 30 minutes, rotating half way through, until center us set and a toothpick comes out clean out with just slightly moist crumbs.  Place pan on a wire rack and cool.

In a bowl mix together confectioners’ sugar lemon zest, and lemon juice. Whisk until smooth. Glaze should be pourable.

Pour glaze over cake. Cool cake uncovered for a good bit removing from pan and then slicing into decent sized pieces.

Cake will keep airtight at room temperature for 5 days (or until you take it to the office) or in the freezer for 5 months.

Source: averiecooks.com/2014/10/lemon-buttermilk-cake-with-lemon-glaze.html

Bolzano Apple Cake

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Bolzano Apple Cake

I looked at this recipe because it was a simple apple cake that seems similar to a clafoutis which I made a bit of a meh attempt this summer with fresh peaches. Will have to figure out a better version the next time. But when you read the details of this recipe, it gets more interesting and more charming.

In regards to it being similar to a clafoutis,  recipe wise in that I am correct. There isn’t much flour, but a good bit of butter, infused with vanilla bean and that, to me, is always a good idea. Some eggs and lots of my favorite apples, Granny Smith. They are always my go to apples. This is from northern Italy, near Austria, Switzerland, and Liechtenstein and is delicate, but rich as well. It is a perfect delivery for apples – simple and wickedly good at the same time.

Bolzano Apple Cake
Scott Carsberg in the New York Times

4 oz (1 stick) butter
1 vanilla bean
juice of 1 lemon
zest of 1/2 lemon
1 1/4 lbs Granny Smith apples (4 medium-sized)
1/2 C flour
2 t baking powder
1/4 t salt
2 eggs
3/4 C sugar
1/2 C whole milk at room temperature *

Heat oven to 350 degrees. Prepare a 9” x 2 1/2” round cake pan with butter and flour and line with parchment. Grease and flour the parchment, tapping the pan to remove any excess.

Melt the butter over low heat. Split the vanilla bean and scrape the seeds into the butter. Add the vanilla pod and keep on low heat for a couple of minutes, swirling gently. (The idea is to infuse the butter with the vanilla, not to brown the butter.) Take off the heat and set aside to cool.

Place the lemon juice and lemon zest into a bowl big enough to hold the apple slices. Peel, quarter and core apples. Slice thinly and add to the bowl, tossing gently with the lemon juice and zest as you go. Set aside.

Sift the flour, baking powder and salt together.

Whip the eggs and the sugar until the mixture is light in color, thickened, tripled in volume and forms a ribbon when drizzled from the beater. This takes about 5 minutes on a stand mixer on medium high speed.

Remove vanilla pod from the butter and gently fold the butter into sugar-egg mixture. Fold a third of the flour into the batter alternately with half of the milk, beginning and ending with the flour. Fold in the apples until every piece is coated with batter. Pour into the prepared pan and smooth out the batter and apples evenly.

Bake for 25 minutes, then rotate the pan and raise the temperature to 375 degrees. Bake for another 25 minutes until the cake is golden brown. Cool on a rack for 30 minutes. Remove from the pan, gently remove the parchment and invert onto a serving platter.

* totally forgot to do this.

Source: NYTimes
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