Cake #45 - Becky's Birthday Cake

 

 

Becky’s Birthday Cake

Cake

¾ cup (3 ounces) lightly packed premium unsweetened Dutch-processed cocoa

2/3 cup hot coffee (rewarmed from the leftover morning pot works fine)

½ cup (4½ ounces) full-fat sour cream

1 tablespoon pure vanilla extract

1½ cups (7½ ounces) all-purpose flour

¾ teaspoon baking soda

½ teaspoon fine sea salt

10 tablespoons (5 ounces) unsalted butter, at room temperature

1¼ cup (9 1/3 ounces) firmly packed dark brown sugar

1/3 cup (2 1/3 ounces) granulated sugar

2 egg yolks, at room temperature

2 eggs, at room temperature

 

Cherry Filling

1 1/3 cup dried cherries, finely chopped

7 to 8 tablespoons orange juice

2 cups cherry preserves or jam

 

Whipped Cream Frosting

1½ cups minimally pasteurized heavy cream (go to Whole Foods or another specialty grocer and read the labels carefully – a high quality cream makes a noticeable difference)

1½ teaspoons pure vanilla extract

4 rounded teaspoons confectioners’ sugar

1.       Center an oven rack and preheat the oven to 350 degrees.  Grease, line with parchment, and dust with flour two 8-inch cake pans.

2.       In a small bowl, whisk together the cocoa and the hot coffee.  Blend in the sour cream and vanilla, and set aside.

3.       In another bowl, sift together the flour, baking soda, and salt, then whisk the ingredients by hand to ensure they are well mixed.

4.       In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium-high speed until fluffy, about 5 minutes.  As you make the batter, stop the mixer frequently and scrape the paddle and sides of the bowl with a rubber spatula.  Blend in the eggs and egg yolks one at a time, adding the next one as soon as the previous one has disappeared into the batter.  With the mixer on low speed, add the flour mixture in three parts, alternating with the cocoa mixture in two parts, beginning and ending with the flour.  After each addition, mix until just barely blended and stop and scrape the bowl.  Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.

5.       Divide the thick batter evenly between the prepared pans (there will be approximately 1 pound 4 ounces per pan) and smooth the tops.  Rap the pans firmly on the counter to release any air bubbles.  Place the pans in the middle of the oven and bake until the centers of the cake spring back when lightly touched and small cracks have formed on the surface, 35 to 40 minutes.  Cool on a rack for 30 minutes before removing from the pans.  Flip the cakes out of the pans, leaving on the parchment paper until you assemble the cake.  Continue to cool the cakes on a rack, top side up, until they reach room temperature.

6.       Meanwhile, heat dried cherries and 7 tablespoons orange juice in small saucepan over low heat until very warm. Stir in preserves; cook and stir until preserves are melted. Cool completely. If mixture is too thick to spread, stir in additional orange juice 1 teaspoon at a time. (Filling can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

7.       For the whipped cream frosting: Whip the cream in a mixing bowl with an electric mixer or a whisk until soft peaks form.  Add the sugar and flavorings and continue to whip until stiff peaks begin to form.  Do not overbeat or you risk making sweetened flavored butter.  Serve at once or refrigerate for up to 2 days, until ready to use.

8.       To assemble the cake, first divide each cake layer in half to create four layers.  Place one of the layers, top side up, on a serving plate.  Using a metal spatula, spread 1/3^rd of the cherry filling over the top of the cake, spreading it just to the edge of the cake.  Place the next layer of cake (top side up again) on top of the filling.  Repeat with next two layers.  Chill to allow the cake to set and firm up.

9.       Spread the whipped cream over the chilled cake and swirl decoratively.

Cake recipe from Vintage Cakes by Julie Richardson

Cake #44 - Gluten Free Rustic Nectarine Torte

For me this was another stand out recipe from the America's Test Kitchen Gluten Free cookbook.  This is a recipe I'd make, regardless of whether or not it needed to be gluten free.  And for someone who doesn't need to do lots of gluten free baking, this is the only cake recipe I've encountered so far where they don't warn against a lesser outcome if you use a store-bought gluten free flour (King Arthur Gluten-Free Multi-Purpose Flour).  So this might be one to try using the King Arthur blend, which requires less commitment than making a batch of the America's Test Kitchen flour blend.

Over the course of this year, I've been underwhelmed by most of the upside-down cake recipes I've tried.  I figured this fruit torte would fall in a similar category, with the fruit arranged on the top - but it was different.  The cake part, though very thin, was delicious with the clear flavor and texture of ground almonds.  And the fruit complemented the almond beautifully.  It occurs to me that cherries might also be interesting, although it's important to allow some portions of the cake to remain uncovered - otherwise I think the cake batter would just seem uncooked.  If I were doing it over, I wouldn't use quite so much fruit.  There need to be gaps between the pieces of fruit to allow the cake to rise and get browned on the top.

 

The original recipe calls for plums.  Our grocery store didn't have any yet, so I used nectarines, and it was delicious.  I think I may try making this again for a work function, and maybe I'll see if I can locate plums elsewhere. 

This, too, would be delicious with whipped cream or vanilla ice cream, especially if served warm.  The original recipe calls for dusting with powdered sugar, but I can't stand desserts covered in powdered sugar, so I skipped that step.

Gluten Free Rustic Nectarine Torte

3 tablespoons brandy (I used Grand Marnier orange liqueur, but I think any cordial might work)

2 tablespoons red currant jelly or seedless raspberry jam

1 pound nectarines (or red or black plums), halved, pitted, and cut into 8 wedges

5¼ ounces (¾ cup) granulated sugar

1/3 cup slivered almonds

4½ ounces (1 cup) ATK Gluten-Free Flour Blend (see end of recipe) OR 4½ ounces (1/2 cup plus 1/3 cup King Arthur Gluten-Free Multi-Purpose Flour)

½ teaspoon baking powder

¼ teaspoon salt

¼ teaspoon xanthan gum

6 tablespoons unsalted butter, cut into 6 pieces and softened

1 large egg plus 1 large yolk

1 teaspoon vanilla extract

½ teaspoon almond extract

 

1.       Cook brandy and jelly together in 10-inch nonstick skillet over medium heat until thick and syrupy, 2 to 3 minutes.  Remove skillet from heat and place nectarines cut side down in syrup.  Return skillet to medium heat and cook, shaking pan to prevent fruit from sticking, until nectarines release their juices and liquid reduces to thick syrup, about 5 minutes.  Let fruit cool in skillet, about 20 minutes.

2.       Adjust oven rack to middle position and heat oven to 350 degrees.  Grease  9-inch springform pan, line bottom with parchment, and grease parchment.  (I might also flour the parchment – I had a problem with the cake sticking to the parchment.) 

3.       Process granulated sugar and almonds together in food processor until nuts are finely ground, about 1 minute.  Add flour blend, baking powder, salt and xanthan gum and pulse to combine, about 5 pulses.  Add butter and pulse until mixture resembles coarse sand, about 10 pulses.  Add egg, yolk, vanilla, and almond extract and process until smooth, about 5 seconds, scraping down bowl if needed (batter will be very thick and heavy.)

4.       Scrape batter into prepared pan and smooth top.  Stir fruit to coat with syrup, then arrange wedges in two rings over top of cake.  Bake until cake is golden brown, 40 to 50 minutes, rotating pan halfway through baking.

5.       Run knife around edge of cake to loosen.  Let cake cool in pan on wire rack for at least 30 minutes.  Remove cake from pan, discard parchment, and transfer to serving platter.  Serve warm or room temperature.

America’s Test Kitchen (ATK) Gluten-Free Flour Blend

Makes 42 ounces (about 9 1/3 cups)

24 ounces (4½ cups plus 1/3 cup) white rice flour (Bob’s Red Mill brand highly recommended)

7½ ounces (1 2/3 cups) brown rice flour (Bob’s Red Mill brand highly recommended)

7 ounces (1 1/3 cups potato starch (NOT potato flour)

3 ounces (3/4 cup) tapioca starch (sometimes called tapioca flour)

¾ ounce (3 tablespoons) nonfat milk powder

 

Whisk all ingredients together in a large bowl until well combined.  Transfer to an airtight container and refrigerate for up to 3 months.

The How Can it Be Gluten Free Cookbook from America’s Test Kitchen

Cake #43 - Gluten Free Applesauce Snack Cake

One of the great things about the gluten free cakes from the America's Test Kitchen cookbook, is that they mostly don't require a mixer or other appliance.  And even those that do, require a food processor - which somehow seems less daunting than using a mixer.

This cake was simple to whip together and struck me as a "lunchbox" cake.   Having said that, I don't know anyone who whips up a cake in the morning to tuck into their kid's school lunch.  Or who is able to make a cake in the afternoon for their kid's snack.  But if I knew anyone who was doing that, this is the cake to fit that bill.  It's not too sweet, and is filled with wholesome ingredients. 

 

I guess the flip side of that is that it's a pretty simple affair, and with no frosting, it hardly seems fit for guests or a party. 

My cake sunk in the middle, so, taking a cue from the picture in the cookbook, I cut in into 25 little squares and served them on a plate, rather than serving it as a cake to be cut.  My daughter commented that this cake tastes like the pumpkin muffins I make, and it is a similar spice profile.  It might be worth experimenting with replacing the applesauce here with pumpkin puree, as a way to vary up the nutrients.  The kids seemed to enjoy it - pieces kept disappearing!

Gluten Free Applesauce Snack Cake

7½ ounces (1 2/3 cups) ATK Gluten-Free Flour Blend (see end of recipe) OR 7½  ounces (1¼ cups plus 2 tablespoons King Arthur Gluten-Free Multi-Purpose Flour – cake will not rise as much and will be denser and slightly pasty)

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon xanthan gum

3 large eggs

3½ ounces (½ cup) plus 1 tablespoon granulated sugar

1¾ ounces (¼ cup packed) light brown sugar

½ teaspoon salt

½ teaspoon plus pinch ground cinnamon

¼ teaspoon ground nutmeg

1/8 teaspoon ground cloves

4 tablespoons unsalted butter, melted and cooled

¾ cup unsweetened applesauce, room temperature

1 teaspoon vanilla extract

 

1.       Adjust oven rack to middle position and heat oven to 325 degrees.  Grease 8-inch square cake pan, line bottom with parchment paper, and grease parchment.  Whisk flour blend, baking powder, baking soda, and xanthan gum together in a bowl to combine.

2.       In a large bowl, whisk eggs, ½ cup granulated sugar, brown sugar, salt, ½ teaspoon cinnamon, nutmeg, and cloves together until well combined and light colored, about 20 seconds.  Whisk in melted butter until combined.  Whisk in applesauce and vanilla to combine.  Whisk in flour blend mixture until batter is thoroughly combined and smooth.

3.       Pour batter into prepared pan.  Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes, rotating pan halfway through baking. 

4.       Mix remaining 1 tablespoon sugar with remaining pinch cinnamon, and sprinkle evenly over warm cake.  Let cake cool completely in pan on wire rack, about 2 hours.  Run thin knife around edge of cake to loosen.  Remove cake from pan, discarding parchment, and transfer to platter.  Serve.  (Cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 1 day.)

Variation: Ginger-Cardamom Applesauce Snack Cake

Substitute ½ teaspoon ground ginger and ¼ teaspoon ground cardamom for cinnamon, nutmeg, and cloves.  Substitute 1 tablespoon finely chopped crystallized ginger for cinnamon in step 4.

America’s Test Kitchen (ATK) Gluten-Free Flour Blend

Makes 42 ounces (about 9 1/3 cups)

24 ounces (4½ cups plus 1/3 cup) white rice flour (Bob’s Red Mill brand highly recommended)

7½ ounces (1 2/3 cups) brown rice flour (Bob’s Red Mill brand highly recommended)

7 ounces (1 1/3 cups potato starch (NOT potato flour)

3 ounces (3/4 cup) tapioca starch (sometimes called tapioca flour)

¾ ounce (3 tablespoons) nonfat milk powder

 

Whisk all ingredients together in a large bowl until well combined.  Transfer to an airtight container and refrigerate for up to 3 months.

The How Can it Be Gluten Free Cookbook from America’s Test Kitchen

 

Cake #42 - Gluten Free Gingerbread Cake

After a spring with lots of travel and many working weekends, yesterday I devoted the better part of the day to cooking and baking.  I made three cakes to bring to an open house going-away party, a pan of enchiladas and a big pot of Mexican tomato lime soup for dinners later in the week, and a big batch of guacamole, also for the party.  My son helped with one of the cakes and the soup, and we got to try out my new immersion blender, a recent birthday gift.

The cakes were for friends of ours who are moving to California.  We have been so lucky to have these friends - one of whom is a graduate school classmate of mine, who also does photo history - in our lives for such a long time.  When, in modern living, do you have friends in your same city over 13-year period?  In the past few weeks, my cake-making has been all about gluten-free baking, because their son has celiac disease.  It's been nice to create gluten-free cakes that are something he can eat, and expand my repertoire.

You know that movie, Like Water for Chocolate?  Everyone does, right?  In the magical realist Mexican tale, the protagonist, Tita, can imbue the food she makes with magical powers.  As she cooks, her emotions about the person for whom she is making the dish, combine with the ingredients to create food that cause lust, or illness, or sadness in those who eat the meal.

I think about that often when I'm cooking.  I find my time in the kitchen an intensely social experience.  I connect certain recipes to the people who gave them to me, or to people who have complimented a particular dish I've made.  I associate techniques with particular friends.  And when I'm cooking for someone in particular, I think about them as I work.

I guess what I'm trying to say is that I hope the people who ate the cakes I made for the open house yesterday could taste the years of love and friendship I folded into them.  It's so hard when friends leave.  You can support them and know that they are moving on to an exciting new chapter, but it's hard not to feel sad and selfish too. 

The American Test Kitchen gluten-free cookbook came through for me again.  This gingerbread cake is intensely spiced, with the kind of rich flavor you get from molasses.  They say it serves 12, but I sliced it in 24 slices - and I think the thinner slices are better, given the strong flavors of the cake.  It would be good with a cup of coffee or a big glass of milk.  Or even with a scoop of vanilla ice cream or a dollop of whipped cream.  It's also a really solid, hearty cake.  My daughter carried it in its cake carrier, and it slid back and forth with no noticeable damage to the uncut cake.  It could do well for a picnic or some other feast afield. 

Gluten Free Gingerbread Cake

Cake

1¼ cups sour cream

4 large eggs

2/3 cup molasses

3½ ounces (1/2 cup packed) light brown sugar

3½ ounces (1/2 cup) granulated sugar

1/3 cup vegetable oil

1 tablespoon grated fresh ginger

13 ounces (2¾ cups plus 2 tablespoons) ATK Gluten-Free Flour Blend (see end of recipe) OR 13 ounces (2¼ cups plus 2 tablespoons King Arthur Gluten-Free Multi-Purpose Flour – cake will not rise as much and will be denser)

4 teaspoons baking powder

1 tablespoon ground ginger

¾ teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground cinnamon

1/8 teaspoon pepper

 

Glaze

4 ounces (1 cup) confectioners’ sugar, sifted

5 teaspoons water (I used lemon juice)

1 tablespoon maple syrup

Pinch salt

 

1.       For the cake: Adjust oven rack to middle position and heat oven to 350 degrees.  Grease 16-cup tube or Bundt pan.  [Mine was a 10-cup Bundt pan – the cake rose right up to the edge, but didn’t overflow.]

2.       Whisk sour cream, eggs, molasses, brown sugar, granulated sugar, oil, and fresh ginger together in a bowl until combined.  In large bowl, whisk flour blend, baking powder, ground ginger, baking soda, salt, cinnamon, and pepper together.  Whisk sour cream mixture into flour blend mixture until batter is thoroughly combined and smooth.

3.       Pour batter into prepared pan and smooth top.  Bake until top of cake is just firm to touch and skewer inserted into center comes out clean, 45 to 50 minutes, rotating pan halfway through baking.  Let cake cool in pan on wire rack, about 1½ hours.  Run thin knife around edge of cake to loosen, then remove cake from pan and return it to wire rack. 

4.       For the glaze: Whisk all ingredients together until smooth.  Pour glaze evenly over top of cooled cake.  Let glaze set for 20 minutes before serving.  (Cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days.)

America’s Test Kitchen (ATK) Gluten-Free Flour Blend

Makes 42 ounces (about 9 1/3 cups)

24 ounces (4½ cups plus 1/3 cup) white rice flour (Bob’s Red Mill brand highly recommended)

7½ ounces (1 2/3 cups) brown rice flour (Bob’s Red Mill brand highly recommended)

7 ounces (1 1/3 cups potato starch (NOT potato flour)

3 ounces (3/4 cup) tapioca starch (sometimes called tapioca flour)

¾ ounce (3 tablespoons) nonfat milk powder

 

Whisk all ingredients together in a large bowl until well combined.  Transfer to an airtight container and refrigerate for up to 3 months.

The How Can it Be Gluten Free Cookbook from America’s Test Kitchen