Nana’s Apple Cake has quite the following. The incredibly moist texture has to be the reason for its popularity. It’s perfect as a breakfast cake and, with a light dusting of powdered sugar, doubles as a dessert.
Mardi Gras King Cake
I’m sure you’ve been hearing a lot about King Cake these days, but just what is King Cake anyway? King cakes are a holiday tradition around the world, including the celebration of the Twelfth Night and Carnival. Each community has its own recipe variations and symbolic interpretations. In the United States, a plastic baby is baked inside the cake, and the person who received the slice with the baby in it is said to have good luck and named Queen or King of the party and required to supply the next king cake or host the next party or both. The cake is topped with icing and three colored sugars that represent justice (purple), faith (green), and power (gold). Warning…this is an involved recipe.
INGREDIENTS
1/2 Cup Warm Water That Should Be 105 to 115 Degrees
2 Packages Dry Yeast
1 Tablespoon Sugar
4 to 5 Cups Unbleached Flour
1/2 Cup Sugar
2 Teaspoons Kosher Salt
1 Teaspoon Ground Nutmeg
1 Teaspoon Grated Lemon Rind
1/2 Cup Warm Milk That Should Be 105 to 115 Degrees
1/2 Cup Melted Unsalted Butter (Cooled)
5 Egg Yolks
1/2 Cup Chopped Candied Citron
1 King Cake Baby (As Shown)
Icing:
2 Cups Sifted Powdered Sugar
2 Tablespoons Lemon Juice
2 Tablespoons Water
Colored Sugar Crystals (Purple, Green & Gold)
Preheat your oven to 350 degrees. In a small-size bowl combine warm water, yeast, and 1 tablespoon sugar. Mix well and set aside in a warm place for 10 minutes. In a large-size bowl combine 4 cups flour, 1/2 cup sugar, kosher salt, nutmeg, lemon rind, warm milk, cooled melted butter, egg yolks and yeast mixture. Beat until smooth. Turn dough out on a lightly floured surface and knead in enough of the remaining 1 cup flour until dough is no longer sticky. Continue kneading for 10 minutes until dough is smooth and elastic. Place dough in a well-greased bowl and turn once so greased surface is on top. Cover dough with plastic wrap or kitchen towel and let rise in a warm place for 1 1/2 hours until double in bulk. Punch dough down and place on a lightly floured surface. Sprinkle with citron and knead until citron is evenly distributed. Shape dough into a cylinder, about 30 inches long. Place cylinder on a greased baking sheet and shape into a ring. Pinch ends together to seal. Place a well-greased 2 inch coffee can in canter of the ring to keep the shape during baking. Press King Cake Baby into ring from the bottom so that it is completely hidden by the dough. Cover ring with a kitchen towel, and let rise in a warm place for 45 minutes until doubled in bulk. Place in oven and bake for 30 to 35 minutes until golden brown. Remember that each oven heats differently. Remove from oven and remove coffee can immediately. Allow cake to cool for 10 minutes on baking pan. Remove from pan to wire rack to cool completely. To make icing: In a small-size bowl combine powdered sugar, lemon juice, and water. Beat until smooth. Drizzle cake with icing. Sprinkle with sugar crystals by alternating colors. Serve cake and watch who gets the baby! Serves 12
© Victoria Hart Glavin
Lemon Poppy Seed Pound Cake With Lemon Glaze
The burst of citrus flavor in this pound cake should bring on the anticipation of spring!
INGREDIENTS
3/4 Cup Unbleached Flour
3/4 Cup Cake Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Kosher Salt
1 Tablespoon Poppy Seeds
1/2 Cup Sour Cream
Zest of 1 Lemon
Juice of 1 Lemon
1 Teaspoon Vanilla Extract
1 Cup Softened Unsalted Butter
1 Cup Sugar
2 Large Eggs (Room Temperature)
Lemon Glaze (Optional)
Preheat oven to 350 degrees. Grease an 8-inch loaf pan and set aside. In a medium-size bowl, combine flour, cake flour, baking powder, and kosher salt. Stir in poppy seeds. In a small-size bowl combine sour cream, lemon zest, lemon juice, and vanilla. Set aside. In another medium-size bowl beat butter for 2 minutes. Add sugar and beat for 5 minutes until light and creamy. Add eggs one at a time making sure to beat well after each addition. Slowly add flour mixture alternately with sour cream. Beginning and ending with flour mixture. Pour into loaf pan and place in oven. Bake for 40 to 50 minutes until done. Remember that each oven heats differently so test at 40 minutes. . Remove from oven and transfer pan to wire rack. Let cool in pan for 10 minutes. Remove from pan and let cool completely. Drizzle with Lemon Glaze. Cake can be stored, in an airtight container, at room temperature for up to 5 days. Makes 1 loaf.
Lemon Glaze
INGREDIENTS
5 Tablespoons Fresh Lemon Juice
1 1/2 to 1 3/4 Cups Powdered Sugar
In a small-size bowl, whisk together lemon juice and powdered sugar until smooth. For a thicker glaze, add more sugar. For a thinner glaze add more lemon juice. Makes about 1 1/2 cups
© Victoria Hart Glavin
Chocolate Layer Cake
It’s the ultimate old-fashioned, everything-you-could-wish-for Valentine’s Day cake!
INGREDIENTS
Cake:
2 Cups Unbleached Flour
2/3 Cup Unsweetened Cocoa Powder (Not Dutch-Process)
1 1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1 Cup Softened Unsalted Butter
1 Cup Packed Dark Brown Sugar
3/4 Cup Sugar
4 Large Eggs (Room Temperature)
1 1/2 Teaspoon Vanilla Extract
1 1/2 Cups Buttermilk
Frosting:
2/3 Cup Whole Milk
3 Large Egg Yolks
1 Tablespoon Plus 1 Teaspoon Unbleached Flour
1 1/2 Cups Powdered Sugar (Divided)
1 Teaspoon Vanilla Extract
1/4 Teaspoon Kosher Salt
1 1/2 Cups Unsalted Butter (Cut Into Tablespoon Pieces & Softened)
8 Ounces Melted & Cooled Milk Chocolate
2 Ounces Melted & Cooled Unsweetened Chocolate
To Make The Cake: Preheat your oven to 350 degrees. Butter two 9×2 inch round cake pans and line the bottom of each with a round of parchment paper. Butter the paper and dust pans with flour. Knock out any excess. In a small-size bowl sift together flour, cocoa, baking soda, and kosher salt. In a large-size bowl beat together butter, brown sugar and white sugar, using an electric mixer at medium-high speed for 4 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Add chocolate and vanilla extract. Beat until just combined. Turn speed to low and add flour mixture and buttermilk alternately in 3 batches. Begin and end with flour and mix just until combined. Divide batter between cake pans and spread evenly. Place in oven and bake for 25 to 35 minutes. Remember that each oven heats differently so make sure to check at 25 minutes. Insert a toothpick in the center of each cake layer. If it comes out clean then pull the cake out of the oven. Remove from oven and cool cake layers in pans on racks for 10 minutes. Run a thin knife around edge of each layer. Invert onto racks. Peel off paper and cool layers completely.
To Make The Frosting: In a 1 1/2 quart saucepan heat milk over a medium heat until hot. In a medium-size bowl whisk together yolks, flour, 1/3 cup powdered sugar, and kosher salt. Remove milk from heat and add to egg yolk mixture while whisking. Transfer mixture to the saucepan and bring to a boil over a medium heat. Whisk. Reduce heat to a simmer and whisk for 2 minutes. Mixture should be very thick. Transfer to a large-size bowl. Cover mixture with a buttered round of parchment paper and let cool for 50 minutes. Now add vanilla extract and remaining powdered sugar to the mixture. Beat with cleaned beaters at medium speed until combined well. Increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth. Add chocolates and beat until well combined.
To Assemble: Halve each cake layer horizontally using a long serrated knife. Layer cake, using a heaping 1/2 cup frosting between each layer, then frost top and sides with remaining frosting.
Makes 1 Chocolate Layer Cake. Serves 8
Victoria’s Note: Cake layers can be made (but not halved) 1 day ahead and kept, well-wrapped in plastic wrap, at room temperature. Frosting can be made 1 day ahead, covered and chilled. Bring to room temperature (do NOT use a microwave) and beat with a mixer before using.
Versatile Pound Cake
About now I start thinking about ways to cut corners and maximize all I can in the kitchen in order to pull off smooth going holidays. Of course pies are important to have on hand, but a pound cake is so versatile that it can arise to nearly any occasion. You can serve it for Christmas breakfast with fruit and yogurt or you can serve it after dinner with Grand Marnier Poached Apricots. You can also bake this cake 3 days ahead. Make sure to store tightly wrapped at room temperature.
INGREDIENTS
2 Cups Room Temperature Unsalted Butter (Plus More For Pan)
3 Cups Unbleached Flour (Plus More For Pan)
1 Teaspoon Kosher Salt
1/2 Teaspoon Cream of Tartar
1/4 Teaspoon Ground Cardamom
2 Cups Superfine Sugar
6 Room Temperature Large Eggs
1/2 Cup Heavy Cream
1 Teaspoon Vanilla Extract
Preheat your oven to 325 degrees and move the rack to the middle of the oven. Butter and flour a Bundt pan or angle food cake pan. In a medium-size bowl combine kosher salt, cream of tartar, cardamom, and flour. In a large-size bowl beat butter, with an electric mixer, until very light and fluffy. This should take about 5 minutes. Reduce mixer speed to low and add sugar. Increase speed to high and beat for another 8 minutes. Beating the butter and sugar until light and fluffy is essential to this cake’s moisture. Add eggs one at a time. Beating to blend between additions. Beat in cream and vanilla. Reduce speed to low and slowly add flour mixture. Mix until mostly combined and then finish mixing by hand with a rubber spatula just to combine. Pour batter into prepared pan. Place in oven and bake for 70 to 80 minutes. Rotate cake halfway through baking. Remove from oven and transfer pan to wire rack and let cake cool completely before turning out.
Poached Apricots
INGREDIENTS
2/3 Cup Grand Marnier
2/3 Cup Sugar
2/3 Cup Water
2 Cups Dried Apricots
2 Inch Piece Peeled Ginger (Sliced)
In a small-size saucepan, bring Grand Marnier, sugar and water to a boil. Stir until sugar is dissolved. Add apricots and ginger. Reduce heat to low and gently summer for 25 minutes. You will want apricots to be very soft. Remove from heat and let cool. Just before serving remove ginger pieces. Serve cake with apricots and syrup and perhaps a dollop of whipped cream. You can make these poached apricots 1 week ahead. Cover and place in fridge until ready to serve if making ahead.
Rosh Hashanah Honey Cake
This cake is delicious and can be made with any type of honey you like. You can make this cake ahead of time just make sure that you wrap it well in plastic wrap to keep from drying out. Serve with a good strong cup of coffee.
INGREDIENTS
3 1/2 Cups Unbleached Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
4 Large Eggs
1 1/4 Cup Sugar
1 1/2 Cups Olive Oil
8 Ounces Honey (2/3 Cup)
1/2 Cooled Coffee
1/2 Cup Cherry Schnapps
1/2 Cup Orange Juice
Preheat your oven to 325° F. Lightly grease a glass loaf pan and then line the bottom with parchment paper. In a medium-size bowl combine the flour, baking powder, baking soda, and salt. In a large-size bowl beat the eggs until well blended. Gradually add the sugar to the eggs continuing to beat until nice and thick. Add the oil, honey, coffee, Cherry Schnapps, and orange juice. Beat on low speed until just combined. Slowly add the flour mixture to the egg mixture. Beat on a low speed until just combined. DO NOT over mix. Pour the batter into the prepared pan and place in the oven for 40 to 50 minutes until done. Remember that every oven heats differently. You will want the cake to spring back when lightly pressed and an inserted toothpick comes out clean. Remove from the oven and let cool to room temperature. Turn the cake out onto a cake plate. You may want to slip a knife around the cake to loosen the edges. Make sure to remove the parchment paper. Serves 8
Chocolate Buttercream Cake
My moist, rich chocolate cake is an ever-popular dessert, indoors or at a picnic. This one is frosted and filled with a fluffy chocolate buttercream. Yum!
INGREDIENTS
1/4 Cup Unsweetened Cocoa
1 Cup Water
2 Cups Unbleached Flour
2 Cups Sugar
1 Teaspoon Baking Soda
1 Cup Melted Butter
3 Lightly Beaten Eggs
1 Teaspoon Vanilla Extract
1/2 Cup Sour Cream
Chocolate Buttercream
Preheat your oven to 350° F. In a large-size bowl, blend the cocoa and water. Sift the flour, sugar and baking soda into the cocoa mixture. Blend well. Stir in the butter, eggs and vanilla. Using an electric mixer, beat for 2 minutes. Stir in the sour cream. Pour into 2 greased and floured 8-inch round cake pans. Place into the oven for 35 to 40 minutes or until the cakes begin to pull away from the sides of the pans. Remove from the oven when done and let cool in the pans for 10 minutes. Invert onto racks to cool completely. Prepare the Chocolate Buttercream and spread between the cake layers and over the top and sides of the cake. Makes 8 to 10 servings.
Chocolate Buttercream
INGREDIENTS
3/4 Cup Plus 4 Tablespoons Butter
1 Cup Sugar
4 Ounces Unsweetened Chocolate
2 Teaspoons Vanilla Extract
4 Eggs
In a large-size bowl combine the butter and sugar. Using an electric mixer, cream the butter and sugar. Add the unsweetened chocolate and vanilla. Beat well. Add the eggs and beat until light in color and thick (for about 3 minutes). If the mixture gets dark and runny from over beating then chill and beat again.
Raspberry Sponge Cake
Today is National Sponge Cake Day so let’s celebrate with making a simple, but delicious sponge cake. Many people wonder what the difference is between a sponge cake and a regular cake. Sponge cake is a light, porous cake that is made by beating egg yolks and sugar until fluffy, and then folding in beaten egg whites. The eggs are the only leavening agent in the cake. There is a large proportion of eggs, but no shortening in a sponge cake.
INGREDIENTS
3 Large Eggs (Separated)
5 Ounces Sugar
4 Ounces Self-Rising Flour
1/8 Teaspoon Kosher Salt
Cream Cheese Frosting or Whipped Cream
1 1/2 Cup Fresh Raspberries
Fresh Mint for Garnish
Preheat your oven to 375° F. Grease and flour two 9 inch cake pans. In a large-size bowl beat the egg yolks and sugar for 1 minute until thick and creamy. Set aside. In a separate large-size bowl beat the egg whites until they are stiff. Fold the flour and kosher salt in to the egg yolk mixture. Finally, fold in the beaten egg whites. Divide the batter between the cake pans and place in the oven. Bake for 20 to 30 minutes until light brown and springy to the touch. Remember that all ovens heat differently so check at 20 minutes. Remove from the oven and let cool for 10 minutes. Turn the cakes out on to a wire rack to cool completely. When cool frost each cake with either whipped cream or cream cheese frosting. Garnish with the fresh raspberries and mint leaves. If you want to make this a single layer cake then place a layer of frosting or whipped cream between layers. Makes either 1 or 2 cakes.
Whipped Cream:
1 Cup Heavy Whipping Cream
2 Tablespoons Sugar
1/2 Teaspoon Vanilla Extract
In a chilled medium-size bowl combine the whipping cream, sugar, and vanilla. Beat until stiff peaks form. The tips should stand straight. Do not overbeat or it will turn to butter.
Cream Cheese Frosting:
8 Ounces Softened Cream Cheese
1/2 Cup Softened Butter
2 Teaspoons Vanilla Extract
6 Cups Powdered Sugar
In a large-size bowl beat the cream cheese, butter and vanilla until light and fluffy. Gradually beat in the powdered sugar to reach spreading consistency.
Blackberry Cheesecake
Today is National Cheesecake Day!
I love cheesecake. Growing up I would go blackberry picking in my neighborhood. There was always some area with overgrown blackberry bushes. Picking up my childhood sandbox bucket I would set myself to the task of bringing home a bucketful of blackberries. Not many would make it home and the evidence would be all over my face.
INGREDIENTS
40 Crushed Vanilla Wafers
6 Tablespoons Melted Butter
16 Ounces Softened Cream Cheese
3/4 Cup Sugar
2 Tablespoons Unbleached Flour
2 Teaspoons Vanilla Extract
1 Cup Creamed Cottage Cheese
1/4 Cup Cherry Brandy
3 Eggs
4 Cups Fresh Blackberries
Preheat your oven to 375° F. In a medium size bowl stir together crushed vanilla wafers and butter. Press the mixture into the bottom and up the sides of an 8 inch spring form pan and set aside. In a large bowl stir together cream cheese, 3/4 cup sugar, flour and vanilla. Beat with an electric mixer on low until smooth and set aside. Place the cottage cheese in a food processor and blend until smooth. Incorporate into the cream cheese mixture. Next, stir in the 1/4 cup cherry brandy. Beat in the eggs on low speed until combined. Don’t over mix as you don’t want to incorporate too much air into the batter. Pour half of the cheese cake mixture into the crust lined pan. Spread 1 cup of the blackberries on top. Top with the remaining cheese cake mixture and 1/2 cup of the blackberries. Place in a shallow baking pan in the preheated oven. Bake for 40 to 45 minutes until center appears almost set. Remove from the oven. Cool on a wire rack for 20 minutes. Loosen the sides and cool completely. Cover and chill for 2 hours. To serve cut the cheesecake into wedges and top each with the blackberries. Serve with additional blackberry sauce if you like. Serves 10
Nutella Pound Cake
If you like Nutella then you will like this pound cake recipe. It’s easy to make and can be eaten for breakfast or as a dessert.
INGREDIENTS
1/2 Cup Softened Butter
3 Room Temperature Eggs
1/2 Cup Whipping Cream
1 1/2 Cups Unbleached Flour
1/4 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 Cup Nutella
Preheat your oven to 325º F. Allow the butter and eggs to stand at room temperature for 30 minutes. Line a 9x5x3 inch loaf pan with parchment paper. Set aside. In a medium size bowl stir together the flour, baking soda, baking powder and kosher salt. Set aside. In a large size bowl beat the butter on a medium speed for 30 seconds. Gradually add the sugar and beat for 30 seconds until light and fluffy. Beat in the vanilla. Add the eggs, one at a time, beating 1 minute after each addition. Scrape the bowl frequently. Alternately add the flour mixture and whipping cream to the butter mixture. Beat on low after each addition just until combined. Pour half of the batter into the parchment paper lined loaf pan. Place 1/2 cup Nutella on top of the batter and swirl with a knife. Pour the rest of the batter and place the remaining 1/2 cup Nutella on top of the batter. Swirl the Nutella with a knife. Place into the oven and bake for 60 to 75 minutes or until a wooden toothpick inserted near the center comes out clean. Remember that ovens heat differently so check at 60 minutes. Remove from the oven and cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan (by pulling out by the parchment paper) and cool thoroughly on the rack. Makes 1 Nutella Pound Cake.
