Posts from the cake Category

baked strawberry buttermilk cake slice 3 mixing batter for strawberry buttermilk cake 3.1 topping buttermilk cake with strawberries 3.2 topping buttermilk cake with circle strawberries 3.6 demerara sprinkle on top of strawberry buttermilk cake1 sliced strawberry buttermilk breakfast cake
I grew up in a small house in the country. This time of year I could see flickering constellations of yellow fireflies hovering over the bean fields from my bedroom window at night.  Behind our property, the horizon line was divided by a corn field, then woods.  Our house sat sandwiched between these two typical Indiana crops along with a yard that was big enough for kickball games, sprinkler races, and our very own strawberry patch.  It was in that backyard patch where you could find me and my big sister squatting, weeding, and snacking on sun-warmed strawberries on summer afternoons.

Almost every night for dinner my mom made fresh pie or fruit salad that included the strawberries that survived the journey from the backyard into the house. When we reached a surplus of berries, especially those blood red, almost-over-ripened, starting-to-get-mushy ones, my mom would make jam.  I remember the heat from the strawberries stewing on the stove top was no match for the already hot and heavy Indiana summertime air.  The scent that it added to the atmosphere made the humidity not only bearable but luscious.

Maybe that’s why I like this cake. When it is baking it smells just like it used to in our humid, un-air-conditioned house in the country while my mom was stirring strawberries on the stove top and bread was baking in the oven.  I call it a breakfast cake not only because it includes an egg, some buttermilk, and fresh fruit, but because it is a satisfying pairing with your routine breakfast beverage. No frosting or glaze is necessary since the baked cake comes out of the oven with a top crust of roasted red fruit and a crown of brown sugar crunch.  Of course you can eat this cake at any time of day. Eat it after dinner for dessert with a scoop of vanilla bean ice cream or dollop of whipped cream and single espresso.  Eat it for an afternoon snack.  This cake is not fussy.  It is comforting and just sweet enough to cut the density of the day much like the sumptuous humidity of jam-making days in the country.


Strawberry Buttermilk Breakfast Cake

Adapted from Martha Stewart’s Strawberry Cake

6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup – 1 cup brown sugar
1 large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 pound strawberries, washed, hulled and halved

Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 3/4 cup brown sugar in the bowl of an electric mixer fitted with the paddle attachment.
Mix on medium-high speed until pale and fluffy, about 3 minutes.
Reduce speed to medium-low; mix in egg, buttermilk, and vanilla.
Reduce speed to low; gradually mix in flour mixture.
Transfer batter to buttered pie plate.
Arrange strawberries on top of batter, cut sides down and as close together as possible.
Sprinkle at least 2 tablespoons brown sugar (or demerara sugar) over berries.
Bake cake 10 minutes.
Reduce oven temperature to 325 degrees.
Bake until cake is golden brown and firm to the touch, about 50 minutes more.
Let cool in pie plate on a wire rack.
Cake can be stored at room temperature, loosely covered, up to 2 days.

1 close up slice glazed hot toddy bundt 2 lemon bourbon honey glaze on bundt 3 four roses bourbon lemons honey jar 3 lemon zest sugar 4 creaming butter sugar lemon bundt mixing batter hot toddy lemon bundt slicedHot toddy weather seems to be here to stay this winter. It seemed only natural to me to create a bundt cake inspired by the honey lemon bourbon beverage.  The perfect slice to complement hot tea, hot toddy, or hot company.

Hot Toddy Bundt Cake
adapted from Taste of Home

Cake
1 cup butter, softened
zest of two lemons
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
2 teaspoons bourbon

Glaze
juice of 2 lemons
1 teaspoon honey
1 teaspoon bourbon
2 cups confectioners’ sugar (maybe more)

In a bowl, cream butter. Gradually beat in sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, beating after each egg. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and bourbon. Beat just until blended. Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1 hour and 25 minutes. Cool in pan 15 minutes, then transfer to a wire rack to cool completely.

Whisk together glaze ingredients. Using a pastry brush, coat the surface with glaze. Repeat every ten minutes or so to build up a sweet layer (think of it like basting). If you do not have the time or patience, thicken the glaze with additional confectioners’ sugar to make a frosting for spreading over the top.

an I spy spool barbecue beets bday cupcakes bratwurst kale pepper foil dinner charcoal grill apple tree gutter coconut curry custard pie jello salad fire pit brats grandma coconut birthday little mermaid sea cake overgrown gazebo pumpkin custard pumpkin granola yogurt queen anne's lace apple background tea bags reflect stove blue tea bowlsIt happened again: lots of living and not much blogging.  This summer has been adventurous and at times, delicious.  I am grateful for the milestones we celebrated and the simple moments we savored.  When I look at these photos I remember unexpected treats from this past season; wishing all of you those reminders of the good times.  I sense a reflective autumn coming on.

“Because it was cozy, simple, and delicious,” she said.

I get giddy when people think of me when they discover a new recipe, so you can imagine my delight when my friend Jillian wrote to me about her experience in the kitchen making October Apple Cake. We agreed that the possibilities for variations on this recipe were ripe, and this is how the November Golden Pear Cake came to be.

I changed up the modest ingredient list to make my own perfectly sweet & gluten free autumnal cake with pears, substituting oat flour with rice flour and swapping out the chocolate chunks with cubes of buttery caramel. Can I describe a dessert cake as both delicate and hearty? I hope so, because this recipe seems to fit those descriptions, and when sliced in wedges, it radiates like the golden November sunshine.

Enjoy, serve, or gift the November Golden Pear Cake at any time of day. It’s amiable to eat with a fork and cup of tea at the breakfast table, as a handheld treat on a fall forest potluck picnic, or as appetizer pick-ed mini bites preceding a festive night’s cheese course. Happy Novembering.

Ingredients

1 cup rice flour
1/4 tsp salt
1 tbsp baking powder
3 eggs
1/2 cup brown sugar
1/2 cup olive oil
3 pears (I used D’Anjou)

optional: 1/2 cup caramel bits or 1/2 cup dark chocolate chunks

Instructions

1. Preheat the oven to 350-degrees. Grease a pan with olive oil and dust with flour, set aside (I also lined the bottom with a circle of parchment paper).

2. In a small bowl, mix the flour, salt, and baking powder.

3. In a separate bowl, whisk the eggs for 10 minutes.

4. Peel the pears and chop them into chunks. Chop up caramel or chocolate into chunks.

5. Add the brown sugar and olive oil to the fluffy, fluffy eggs and continue to whip for another minute. Slowly incorporate the flour mixture until combined.

6. Pour the batter into the prepared pan, then nestle the pear and caramel chunks until they are nice and snug in the batter.

7. Bake for about an hour, then if you can stand the wait, let it cool. Turn out the cake onto a plate and serve hot with drizzled caramel and sprinkled with sea salt, or cold with freshly whipped vanilla cream on top.

I went to a sweet and rambunctious birthday celebration for my nephew this week. We had fun doing science experiments (elephant toothpaste, lava in a cup, homemade bouncy balls) and playing games (basketball, tag, water balloon pinata) with his old kindergarten classmates. Don’t you love the cake? My sister made a fudgy football field with icing turf; we almost forgot what green grass looks like during this drought! I think the birthday boy felt the love as he passed out pieces of the field to his friends in his newly stained birthday/gameday knees.

This past weekend I clicked my heels together three times and found myself in Kansas watching my youngest cousin graduate from high school. I was reflective (and a little teary) as I sat through the graduation ceremony and recalled a Judith Thurman quote that I had taped up in my freshman dorm room that read, “Every dreamer knows that it is entirely possible to be homesick for a place you’ve never been to, perhaps more homesick than for familiar ground.”

Happy Graduation, Ray (Master’s), Becca (Bachelor’s), Julie (High School): you each inspire me in different ways. Keep dreaming while at home and away! Love, Your Big Cousin. More graduation love to Emily and Stephanie, two dear friends that always give me a sense of home, wherever we are in the world.

My sister helped out with the sweet treats for a friend’s “sunshine and giggles” 1st birthday party. When she was telling me about all of their fun ideas, I said, what about using golden Oreos in the cupcakes (like the ones you made last summer)? She did just that, using a french vanilla cake mix and the marshmallow fluff frosting recipe. So sunny and bright, just like this little girl’s smile: Happy Birthday, Lily!

With nostalgia for my Great Aunt Catherine (she loved the cherry blossoms), I made cupcakes. Of course, you could make these cupcakes from scratch, but in true Aunt Catherine form, I used box mixes! I have great memories of stopping at hot dog carts for a coke and a dog during my last trip with her to New York City. She was always on the move and liked to eat Chinese take-out while reading the paper.

White Cake Mix: substitute Coca-Cola for water, add 5 T Cherry JELL-O powder, follow box instructions.
Frosting: Cockylit is my go-to for Meringue, and I added about 2 t Cherry JELL-O Powder to her instructions.
Together: Cherry Vanilla Coke in a cake with a big dollop of pink sugary protein on top!

Upon closer inspection of the baked goods I brought back to my hotel room, I realized they were appropriate for St. Patrick’s Day. Cupcakes: Dreamsicle | Pistachio. Whoopie Pies: Choco-Mint Chip | Bananas Foster. All from Flying Monkey. Wishing you the luck of the Irish and a reason to shout, “whoopie!”

Last weekend while poking around antique stores and hardware stores in Noblesville, I spied Teaberry gum. I bought a pack (along with an Esquire cookbook from the fifties), and chewing it took me back in time. Every now and then when we were little, my mom would have a five-pack of Teaberry or Beeman’s gum in her purse that she would split with me and my sister.

Maybe it is the rosy color of the gum, but I have to remind myself that teaberry is actually wintergreen and not a fruit. These teacakes were inspired by that unassuming Teaberry flavor. I baked an old-fashioned white cake, cut out cylinders, sliced those in half, filled the middles with raspberry and coated them in wintergreen infused white chocolate. It may be a bit much for some, but they were cute lil’ cakes that would be nice at the end of a meal with an Americano or in the late afternoon with hot black tea.

P.S. Thanks to all who voted for my treat in the “So You Wanna Be a CakeSpy” contest. The results are in, and I don’t get to be a CakeSpy this time. It was sure fun being included in the list of finalists!

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