Sour Cream Pumpkin Bundt for National Bundt Day

Today is National Bundt Day.  Duty calls.  I made a bundt.  I am trying to stay seasonal, so what would make the most sense?  You guessed it, pumpkin!  When I want to make a bundt, my first stop on the internet is always Mary's blog.  She could be considered the queen of bundts and boy does she love pretty much all things bundt related.

She recently posted this recipe for Sour Cream Pumpkin Bundt which she got off of the Libby's website.  I would never in a million years think to pull something off of a branded website.  Since reading Mary's post, I have actually perused a few of the sites, just to see what their ideas are for the holidays.  Some interesting, some not so interesting.  Yet, none the less, good info and always inspires new ideas.

Regardless, this cake is a winner.  And as I have mentioned in the past, bundts are easy and they are always a crowd pleaser.  This one certainly pleased a crowd.  I made three minor alterations to the recipe.  I added dried cranberries to the streusel, cut back a little on the streusel ingredients, and replaced sucanat with white sugar.

We are having friends for brunch Thanksgiving weekend.  I may just have to make this again!

Sour Cream Pumpkin Bundt
adapted from here

ingredients:
streusel
2 tsp. butter, cold
1/3 cup brown sugar
3/4 tsp. ground cinnamon
1/8 tsp. ground allspice
1/3 cup dried cranberries, chopped

cake:
3 cups all-purpose flour
1 Tbls. ground cinnamon
2 tsp. baking soda
1 tsp. salt
2 cups sugar (I used sucanat)
1 cup (2 sticks) unsalted butter, room temp.
4 large eggs, room temp.
1 cup pumpkin puree
8 oz. sour cream
2 tsp. vanilla extract

instructions:
• preheat oven to 350*.  butter & flour a 12 cup bundt pan
for the streusel
• combine all dry ingredients and whisk.  cut butter into dry mixture until crumbly.  add dried cranberries. set aside.
for the cake
• whisk flour, cinnamon, baking soda, and salt. set aside
• cream sugar and butter together in the bowl of an electric mixer until fluffy.
• add eggs one at a time.
• add pumpkin, sour cream, and vanilla.  scrape sides of bowl and mix again until incorporated.
• spoon half the batter into the prepared pan
• top with streusel mixture. don't let streusel hit the side of the pan.
• cover with remaining batter.
• bake 55-65 minutes or until a skewer inserted in the center comes out clean.
• cool for 30 minutes in pan, then remove from the pan and cool completely.
for the glaze
• combine 1 1/2 - 2 cups sifted powdered sugar with 2-3 tablespoons of milk.  mix completely.
• spoon over cake and let drip down the sides.

Enjoy!

Caramel-Topped Semolina Cake = French Friday's with Dorie

I am so glad it is Friday.  I am happy because I have two days off from packing lunches, I don't have to rush the kids out the door as the sun is coming up, begging them to eat breakfast, no rushing from here there and everywhere and I can relax, just a little.

I also love Friday's because I get to take myself to Dorie's virtual cooking school. I get to share my cooking experience with people who live all around the globe and we talk to each other, via the Internet, as if we have been friends since childhood.  I have only known these people for a little under a month, but we all share a common passion; food, cooking, Dorie, and her new book; around my french table.

What I really love most about this book is that it puts "french food" into perspective.  It is not intimidating and it is Americanized just enough for it still feel very, very french.  Before joining French Friday's with Dorie, I had earmarked so many pages in the book.  This cake was earmarked.  I was overjoyed when I saw that this cake made the list of  November challenges.

The semolina in this recipe is plain old, Cream of Wheat cereal. Growing up, I was a HUGE cream of wheat fan.  I liked it with a little pat of butter and a sprinkling of brown sugar.  I have not eaten it for over 30 years and obviously did not have any in the house.  However, I did have a bag of Bob's Red Mill Organic Brown Rice Cereal.  You ask why?  Can't tell you!  So, I opted to use what was on hand.  The recipe calls for golden raisins, which I was out of.  Yet, I did have some dried, black mission figs.  Rather than making a special trip the grocery store, I swapped out the raisins and added the figs.  Mmmmmmm.

The texture of this cake reminds me of a cross between a flan and a clafoutis.  It is somewhat custard like and then  cake is topped with a caramel sauce.  I think that is why I originally earmarked the page.  Caramel anything is my friend.  This cake is my new friend!  It got the thumbs up from everyone in my house!

Caramel-Topped Semolina Cake
page 438-439

Marie-helen's Apple Cake

I know, I know, I am a couple days late in posting this, but it was a very busy and hectic weekend.  Halloween is fun yet daunting all at the same time.

I did make this cake on Friday morning and had nothing but good intentions in posting on Friday. But, between pumpkin carving, an international pot luck at Eli's middle school and making Friday night dinner, I ran out of time.  Then the weekend came...and went!

So, here I am, on Monday morning to tell you how much I love this cake. I have so many plans for this cake.  I want to make it again, this week (have tons of apples) and make them bite size.  I love bite size anything and I have a feeling that this cake would be great as little cakelettes!

Friday morning was wet and rainy.  As this cake baked in the oven, my house smelled so good. I could not wait to dig into it.  All I wanted to do was cut a huge slice, get under my favorite blanket and catch up on Oprah. But I held out.  I restrained.  I exercised my skills in will power.  Glad I waited.  I had some homemade caramel sauce in the fridge.  Drizzled a little warm caramel sauce over the cake and it was like eating a caramel apple.  

I have committed or possibly over committed to French Friday's with Dorie.  But, I love all things Dorie, so I am treating this like an education.  Some days you just don't want to wake up and get up and go to class, but you really don't have a choice in the matter.  I have made the commitment and I want to see it through.

I am anxiously waiting for the November "assignments" to come my way.  If anyone of you want to do this with me, I would welcome the company!  It's fun and it forces you to do things you wouldn't normally include in your weekly meal plans.  Come on, people, buy the book and let's do this together!

Mmmmmmmmm.  Can't wait until the next time I make this cake!

Marie-Helen's Apple Cake

page 432-433

Make it and enjoy a slice for me!

October 25th marks my 2 Year Anniversary

Two years ago I started this blog.  Happy Anniversary to the Urban Baker!

I originally started blogging as a way to connect with family and friends who lived all over the country.  I thought it would be a great way to share milestones, the kids growth and our families travels. But then, somehow, it turned into something completely different.

I have always enjoyed being in the kitchen  and through it's evolution, I saw my blog as a vehicle for creating, for lack of a better description, a virtual photo album for my kids of our journey through food.  I have three boys and they don't always join me in the kitchen.  I wanted this to be somewhat of an heirloom piece, to be passed down to them. Lord knows, I am not in any photographs with them (as I am always the one with the camera in my hand), at the very least they will remember me not by what I looked like, but by how I shared my love through the food and celebration.

Never in a million years would I have thought that this blog would have brought me so much happiness and  satisfaction.  I have challenged myself in the kitchen, I have challenged myself with the camera and I have challenged myself with my voice.  I have made friends and created relationships that are deep, true and authentic.  And through these relationships, I have been introduced to a world, a somewhat virtual world, that is supportive, funny, creative, loving, and inspiring. I have a new found love and appreciation for all things culinary and I have changed the way I grocery shop, feed my family and plan my meals.

I am just a home cook, self taught, yet find ways to learn each and every day.  I am not a professional photographer, yet through other blogs and meeting amazing photographers; Penny de los Santos, Diane Cu + Todd Porter, Matt Armendariz, Aran Goyoaga and countless others, I have learned, grown and gone outside my comfort zone.  This blog has taught me that I am an eternal student.  This blog has kept me humble.

So, in my most humble voice, I raise a glass to you (and to me) and on this day, I say happy 2 year anniversary.  May we share many, many more years together!

Bill's Big Carrot Cake
adapted from Dorie Greenspan's Baking, from my home to yours
yield: 10 very big servings

ingredients:
for the cake:
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. salt
3 cups grated carrots
1 cup toasted pecans, chopped
1 cup shredded coconut
1/2 cup plump golden raisins
2 cups sugar
1 cup canola oil
4 large eggs

for the frosting:
8 oz. cream cheese, room temperature
1 stick (4 oz.) unsalted butter, room temperature
1 pound powdered sugar, sifted
2 tsp. vanilla extract
1/2 cup shredded coconut

toasted coconut for garnish

instructions:
• preheat oven to 325*.  butter 3 9" x 2" cake pans and dust with flour.  line the pans with parchment.
for the cake:
• whisk together the flour, baking powder, baking soda, cinnamon, and salt.  in another bowl, stir together the carrots, chopped nuts, coconut and raisins.
• working with a kitchen aid mixer, beat the sugar and oil together on medium speed.  add the eggs, one by one, beat until smooth.
• reduce the speed and add the flour and combine. mix in the chunky ingredients.  divide the batter between the three pans.
•bake for 40-50 minutes, rotating the pan from top to bottom, front to back.
• cool on racks for 5 minutes, then run a knife around the sides of the cakes and unmold them. invert them and let them cool completely.
for the frosting:
• working with a kitchen aid mixer, beat the cream cheese and butter together until creamy.  gradually add the sugar and vanilla.  when combined add the coconut.
to assemble the cake:
• put one of the cakes on a cardboard cake round.  put a third of the frosting on the cake.  top with the second cake and repeat until all three cakes have been frosted.
• toast some additional coconut and then sprinkle the top of the cake with coconut.
• refrigerate the cake before eating.

A Big Birthday Cake

I don't really make a lot of cakes.  I make loafs, I make coffee cakes, I make bundt cakes, and lots of other cakes.  However, I don't make a lot of layer cakes.  I was requested to make a layer cake for a friend of a friends birthday.  If you know me, you know I have hard time saying NO.  So, I made a birthday cake.

I happen to love Rose's Heavenly Cakes cookbook and adore her recipes.  I really wanted to make one of her cakes but for some reason or another I stumbled upon Dorie's Black and White Chocolate Cake.  Glad I did.

The recipient of the cake came up to me after his first bite and said that this was his favorite kind of birthday cake and how did I know.  I wanted to tell him I was psychic and that I know all things flour, sugar, and butter.  But it was his 85th!  I didn't want him to go into shock.  Instead, I just nodded and wished him a very, very happy birthday!!

Black and White Chocolate Cake
adapted from here
yield 18 servings

ingredients:
for the cake
2 cups cake flour
2 tsp. baking powder
1/4 tsp. slat
1 1/4 Tbls. unsalted butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
1 tsp. pure vanilla extract
3/4 cup buttermilk
for the dark chocolate butter cream
2 cups whole milk
4 large egg yolks
6 Tbls sugar
3 Tbls. cornstarch, sifted
1/4 tsp. salt
7 oz. bittersweet chocolate, melted
2 1/2 Tbls. unsalted butter, cut into 5 pieces, room temp.
white chocolate whipped cream
6 oz. white chocolate, finely chopped
1 1/2 cups heavy cream

1/2 crushed chocolate covered cocoa nibs

instructions:
• preheat the oven to 350*.  butter 2 9" x 2" round cake pans, dust them with flour and line the bottom of the pans with parchment.  set aside
for the cake
• sift the cake flour, baking powder, baking soda and salt
• in a standing mixer, beat the butter on medium speed until soft and creamy.  add the sugar.  add the eggs, one at a time, and then the yolk, beating for 1 minute after each addition.  beat in the vanilla, the mixture will look curdled. reduce the mixer to low speed and add the dry ingredients alternately with the buttermilk, beginning and ending with the flour.  scrape down the side of the bowl and mix one more time.
• divide the batter between the two pans and smooth the tops with a spatula.
• bake for 28-30 minutes, rotating the pans at the midway point.
• when done, transfer to a wire rack to cool to room temperature.
for the chocolate cream
• bring milk to a boil
• in a heavy-bottomed saucepan, whisk the egg yolks with the sugar, cornstarch and the salt until thick and well blended.
• whisking, drizzle in about 1/4 cup of the hot milk- this will temper, or warm the yolks so they don't curdle. still whisking, add the remaining  milk in a steady stream.  put the pan over medium heat and whisking vigorously, constantly and thoroughly, bring the mixture to a boil.  keep whisking for 1-2 minutes.  remove from the heat.
• whisk in the melted chocolate, and let stand for 5 minutes.  whisk in the pieces of butter, until fully incorporated and smooth.  press a piece of plastic wrap against the surface of the cream.  refrigerate  until chilled.  can be made 3 days in advance.
white chocolate whipped cream
• put the white chocolate in a glass bowl set over a pan of simmering water. meanwhile bring 1/3 cup of the heavy cream to a boil.  when melted, remove bowl from the pan. pour the heavy cream over the melted chocolate.  mix until smooth.  let it sit on the counter until it reaches room temperature.
• working with a standing mixer, whisk the remaining 1 cup of cream, until it reaches the softest peaks.
• turn the machine to high and add the cooled white chocolate and beat it until it reaches firm peaks.  put a piece of plastic wrap over it and put in the fridge for 2 - 6 hours.
assembly
• using a long serrated knife and a gentle sawing motion to even them.  slice each layer horizontally in half.  place one layer cut side down on a cardboard cake round.
• remove the dark and white chocolate creams from the fridge and whisk each of them vigorously to loosen and smooth them.  on one layer, spread some chocolate (about 1 cup) over the cake layer.  put a cake layer on top of that.  cover second layer with white chocolate whipped cream.  repeat  with the remaining layers.
• frost the exterior of the cake with the white chocolate whipped cream
• decorate the top with the crushed chocolate covered cocoa nibs
• chill for at least 3 hours or overnight.

Ice Cream Cake + A Memory

Growing up, summer time meant spending time on Balboa Island.  Some summers, we would rent a house.  Sometimes with another family, yet most summer's we just rented our own home. We participated in many daily activities; fishing in the bay, riding around the island in a small motor boat, and riding our bikes until the moon was our only light source.  The most important daily activity was eating a "bal bar".  A bal bar is basically a brick of ice cream with a stick in it.  Then it is dipped in the most amazing chocolate sauce and covered in either nuts or jimmies.  I always went for the nuts (see original ice cream here).

This dessert reminds me of my childhood. For me, it's all about the nuts. The original bal bar didn't have cake in it.  However,  topping this dessert off with roasted, salted peanuts brought back some darn good memories!

Brown Butter Pound Cake
yield 1 - 8 1/2 x 4 1/2" loaf
adapted from here

ingredients:
2 1/4(9 oz.) sticks unsalted butter
2 cups sifted cake flour (before measuring)
1 tsp. baking powder
1/2 tsp. salt
1/2 cup packed light brown sugar
1/2 cup white sugar
4 large eggs
1/2 tsp. vanilla extract

instructions:
• preheat oven to 325*.  butter and flour an 8 1/2 x 4 1/2" loaf pan
• heat butter in a 10" skillet over medium heat until milk solids on bottom are dark chocolate brown (don't walk away, it burns super fast).  transfer to a shallow bowl and chill in freezer until congealed, 15 minutes.
• whisk flour, baking powder, and salt.
• in a mixer, beat sugars and brown butter until fluffy (the smell at this point is intoxicating).  add eggs, one at a time.  add vanilla.
• mix in flour mixture until just incorporated.
• transfer to prepared pan. bake until golden brown and a wooden pick inserted into center comes out clean, 60 to 75 minutes.  cool in pan for 1 hour, then invert onto cake rack to cool completely.
• once cooled, stick in the fridge for an hour(this makes it easier to cut).
• this pound cake can stand on it's own.  it is delicious!

Vanilla Bean Ice Cream w/Cookie Dough
adapted from David Lebovitz
yield 4 cups ( you will need three cups for this recipe)

ingredients:
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
pinch of salt
1 vanilla bean, split in half, lengthwise
6 large egg whites
3/4 tsp. vanilla

instructions:
• warm the milk, sugar, 1 cup of cream, and salt in a medium saucepan.
• scrape the seeds from the vanilla bean into the warm milk and add the bean as well.
• cover, remove from heat, and let steep at room temperature for 30 minutes.
• pour the remaining 1 cup into a large bowl and set a mesh strainer on top.
• in a separate medium bowl, whisk the egg yolks. slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• stir the mixture, constantly, over medium heat with a heatproof spatula, scraping the bottom as you stir until the mixture thickens and coats the back of the spatula.
• pour the custard through the strainer and stir it into the cream.
• put the vanilla bean into the custard, add the vanilla extract and stir until cool, over an ice bath.
• chill the mixture in the fridge for about 3 hours.
• when ready to churn, remove the vanilla bean, rinsing and reserving (I make vanilla sugar with it).  freeze the mixture in your ice cream maker according to the manufacturer's instructions.
• before transferring to a plastic container, mix in your favorite cookie dough(it is best if your cookie dough chunks have been previously frozen).
• freeze in an air tight container.

Glaze

ingredients
1/2 cup whipping cream
1/4 cup light corn syrup
6 oz. bittersweet chocolate chopped

instructions
• bring the cream + corn syrup to a boil in a heavy saucepan.  remove from heat.
• pour cream mixture over chocolate and whisk until melted and smooth. let stand about an hour,
but still pourable.

Assembly:
• cut the cake in half, lengthwise.  Then cut it again.  You will end up with 4 parts, all about 1" thick.
• freeze the four pieces on a sheet pan for about an hour.
• 15 minutes before taking the cakes out of the freezer, let ice cream rest on your kitchen counter.  you want your ice cream spreadable.
• line a 9" x 9" square baking pan with plastic wrap.  make sure there is enough overhang to wrap the cake tightly.
• take two of your cake pieces and lay them on the bottom of prepared pan.
• spread a little of  your glaze on the surface of the cake. freeze for 15 minutes
• spread your ice cream ( 3 cups) over the cake.  smooth with an off set spatula.
• lay the other two pieces of cake directly over the ice cream layer.  press gently to get the cake to stick to the ice cream.
• wrap the cake with the plastic wrap(the overhang of your pan). wrap a 2nd layer of plastic wrap around the entire pan.
• freeze over night.
• remove the cake from the pan.  discard the plastic wrap.  cut off the uneven ends(my kids made good use of the rejected ends), creating a 7 1/2" x 7 1/2" square. cut into desired size squares(I did 1 3/4" squares).
• put the squares on a wire rack set over a sheet pan.  quickly, spoon your glaze over the cake squares. sprinkle each mini cake with nuts, jimmies, m+m's, what ever strikes your fancy.  Set in the freezer until ready to eat!

There are so many variations one could do with this idea.  Although it was a laborious task, I would certainly do it again.  However, may wait until next Spring.  At the moment, I am kind of relishing all the seasonal fruits I am finding at the local farmer's market!  Be on the look out for lots of tarts, stewed fruits and galettes!

Coconut Cream Cupcakes

Another birthday for Miguel.  It feels like yesterday when I met him.  Actually, it wasn't yesterday,  it was 32 years ago.  Thirty two coconut or carrot cakes later, he still requests one or the other each year.  This year he didn't give any hints.  So, I made an executive decision and I went with the coconut.

Made a new cake recipe and my old standby frosting.  Thumbs up all the way around.  May have to stick with Rose's coconut cake recipe as the critics highly approved!!

Heavenly Coconut Cake
adapted from Rose's Heavenly Cakes
yield:   cupcakes

ingredients:
cake
3 large egg whites at room temperature
2/3 cup (5.3 oz.) canned cream of coconut
3/4 tsp. vanilla extract
3/4 tsp. coconut extract
1/2 cup minus 1 Tbls. superfine sugar
1/2 cup desiccated unsweetened coconut
2 cups cake flour, sifted
2 1/2 tsp. baking powder
1/2 tsp. salt
8 Tbls. unsalted butter
1/2 cup toasted, sweetened coconut flakes

frosting:
8 oz. cream cheese, room temperature
4 Tbls. unsalted butter, room temperature
1/2 vanilla bean, seeds only
3-4 cups powdered sugar, sifted

instructions:
cake:
• line cupcake trays with liners.   preheat oven to 350*.
• toast the coconut on a parchment lined baking sheet for 8-10 minutes.  set aside.
• in a medium bowl, whisk the egg whites, 3 tablespoons of the cream of coconut, the vanilla, and the coconut extract just until combined.
• in the bowl of a food processor, process the sugar and the coconut until the coconut is powder.
• in the bowl of a standing mixer, fitted with the paddle, mix the coconut mixture, flour, baking powder, and salt on low speed, about 30 minutes.  add the butter and the remaining cream of coconut.  mix on low speed until the dry ingredients are moistened.  raise the speed to medium and beat about 2 minutes.
• gradually add the egg white mixture in two parts, beating for 30 seconds after each addition to incorporate the ingredients.  scrape the batter down on the sides of the bowl.
• fill each cupcake liner about two thirds full.
• bake for 15-22 minutes.  insert a toothpick in the center of one of the cupcakes.  if it comes out clean, they are done.
• let cool completely before frosting.


frosting:
• in the bowl of a standing mixer, beat butter and cream cheese until well incorporated. add the vanilla bean seeds, scraped from the pod.  add the powdered sugar, 1 cup at a time.  I like my frosting a little bit thicker.  Add your powdered sugar until you get the consistency that you desire.
• fill a pastry bag with the frosting and pipe cupcakes. sprinkle with toasted coconut.

Olive Oil Citrus Cake

In my house, olive oil, zest and the juice from citrus, generally means - marinate the chicken breasts and light the BBQ.  However, today, I used these few ingredients in a whole new way.  In a cake!

The fusion of the citrus zest and the olive oil, mixing around in my kitchen aid, permeated my kitchen with the most wonderful scent.  I could not wait for this cake to emerge from the oven.

I am going to make this cake over and over again.  Next time, mini olive oil citrus cakes, anyone?

Olive Oil Citrus Cake
adapted from rustic fruit desserts
1 8" cake

ingredients:
cake
1 1/4 cups unsifted cake flour
1 tsp. baking powder
1/4 tsp. fine sea salt
3 eggs, at room temperature
1 Tbls plus 3/4 cup sugar
zest of 1 grapefruit
zest of 1 orange
zest of 1 lemon
1 1/2 tsp. vanilla extract
1/4 cup extra-virgin olive oil

glaze
3/4 - 1 cup confectioners' sugar
2 Tbls. freshly squeezed grapefruit juice

instructions:
• preheat oven to 350*.  using a paper towel, coat a 8" round baking pan with olive oil, then sprinkle with one tablespoon of sugar. set pan aside.
for the cake
• sift the flour, baking powder, and salt, twice.
• using your mixer with the paddle attachment, beat the eggs, sugar, and the zests on high speed for 5 minutes, until the eggs thickened.
• add the vanilla, turn the mixer down to low speed and add the olive oil into the batter, pouring slowly along the edge of the bowl.
• add the flour and mix on low speed until incorporated.  pour into prepared pan.
• bake for 25-30 minutes, or until the cake is golden and has domed in the center.  cool to room temperature.
for the glaze
• sift the confectioners' sugar into a bowl.  whisk in the grapefruit juice to combine.  pour over the cooled cake.

wrapped in plastic wrap, the cake will keep for 2-3 days!

Mini Zucchini-Pecan Cakes

I am thinking of many ways to use up all the zucchini that I currently have on hand.  I had bought some at the farmers market and then my sister-in-law brought me a few beautiful zucchini's from her garden.  I have made a vegetable tian (layered potatoes, Roma tomatoes, + zucchini, over caramelized onions, baked and topped with Gruyere ), zucchini feta fritters, and now these wonderful, bite-size cakes.  I feel the secret to the success of these cakes was the olive oil!

The original recipe called for a cake pan.  Yet, I needed something that one could grab and go.  I baked this recipe off in my mini bundt pans.  Glad I did!  The cake was light, sweet, savory and utterly delicious!

Zucchini-Pecan Cake with Cream Cheese Frosting
adapted from Bon Apettit Magaizne
yield: 22 mini bundts

ingredients:
cake
2 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1 tsp. coarse salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
3/4 cup olive oil ( not extra virgin )
1 cup sucanat ( or light brown sugar )
3 eggs
1 tsp. vanilla
1 1/2 cups grated zucchini (8 oz)
3/4 cup chopped pecans, toasted

cream cheese frosting
8 oz. full fat cream cheese, room temperature
3 Tbls. unsalted butter, room temperature
1 cup powdered sugar, sifted
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon

instructions:
for the cake
• preheat oven to 350*.  Brush two mini bundt pans (12 bundt capacity) with melted, unsalted butter.  set aside
• whisk flour, baking powder, coarse salt, cinnamon, and ginger.
• in another bowl, whisk oil, sugar, eggs, and vanilla, mix to blend.
• fold in the flour mixture
• fold in the zucchini and pecans.
• fill up bundt pans a little more than 1/2 way full.  place bundt pans on a baking sheet
• bake cakes until tester inserted into the center comes out clean, 25-30 minutes.
• cool completely on wire racks.  turn cakes out onto a platter and set aside
for the frosting:
• using an electric mixer, beat cream cheese and butter until combined.  add remaining ingredients and beat until thick ( you may need more sugar).
• pipe a dollop on each cake.
• can be made a day ahead ( I made the cakes the day before and frosted the day of ).  cover and chill in fridge.

Chocolate "Stout" Cake + Peanut Butter Frosting

Chocolate + beer + peanut butter = CAKE.  I don't see anything wrong with this equation.

Sitting on my desk is the 50th issue of donna hay magazine. What I love most about this magazine are the photographs.  Don't get me wrong, the recipes are truly inspirational, but it is really the photography that makes me want to create what is on the page.  Both visually and gastronomically!  I have been reading this magazine for a few years now and each month, when the new issue comes out, I am filled with an abundance of excitement.  The magazines give me pure joy.

In celebrating 50 glorious issues, I made one of the cakes that grace the pages of this magazine.  The Chocolate Stout Peanut Butter Cake.  The cake was so light, so chocolaty and so delicious.  I may have over beat the frosting, yet no one who ate it complained!

Happy Birthday, donna hay!

Chocolate Stout Cake with Peanut Butter Frosting
donna hay magazine issue 50
yield: 6-8 servings

ingredients:
cake
1 cup stout beer
225g butter, chopped
3/4 cup (75g) cocoa, sifted
2 eggs
2/3 cup (160g) sour cream
2 cups (300g) all-purpose flour, sifted
1 1/2 tsp. baking soda, sifted
2 cups (440g) caster (superfine) sugar

frosting
1 cup (160g) confectioners sugar, sifted
1 cup (280g) smooth peanut butter
80 g butter, room temp
1 tsp. vanilla
1/2 cup (80ml) heavy cream

instructions:
for the cake:
• preheat oven to 325*.  lightly grease a 9 x 4" loaf pan and line with parchment.
• in a saucepan over medium heat, combine the butter and the stout beer. stir to dissolve butter. remove from heat and whisk in the cocoa.  set aside.
• whisk together the eggs and the sour cream. add to the stout mixture, mix thoroughly.  add the dry ingredients and mix to combine.
• pour into prepared pan. bake for 1 hour 20 minutes or until cooked when tested  with a skewer.  allow to cool in the pan for about 10 minutes ( i let it cool longer ).  turn onto a wire rack to cool completely.
for the frosting:
• place the sugar, peanut butter, butter and vanilla in an electric mixer and beat for about 6 minutes or until fluffy.  add the cream and beat for another 2 minutes.  spread peanut butter frosting over cake.

Enjoy!

Gluten Free Chocolate Cake

I have been wanting to test some gluten free goodies for sometime now. I have purchased ALL the various flours, sugars, sorghum, etc and it has been sitting and waiting in my extra fridge.  I finally started to test and create.

We went to my cousins for dinner the other day and she has Celiac Disease. Basically, Celiac Disease is is an autoimmune disease in which the small intestine is damaged from eating gluten and other proteins found in wheat, barley, rye and possibly oats.  Years ago, when she was first diagnosed, it was hard on her.  Now, with all the knowledge out there and all the products on the market, she eats most everything.  Going to their home, gave me the perfect excuse to try something a little new.

I have been reading The Allergen-Free Bakers Handbook. I am so inspired, intrigued and excited to bake with alternative ingredients.  I am curious about this new movement for many reasons.  I have been secretly wanting to eliminate some white food products from our diet and my youngest son, Levi has bad eczema.  I have been reading that eliminated both wheat and eggs from his diet could possibly help it.  I am starting with the wheat!

Although I am ready to "develop" some of my own recipes, I am starting with a chocolate cake recipe from Helene's blog; Tartelette.  I am always super inspired when reading her blog and this cake was a wonderful opportunity for me to go outside my comfort zone and use ingredients that I wouldn't normally cook with.

Simply Good Chocolate Cake
adapted from my tartlette

ingredients:
2 large eggs
3/4 cup sugar or sucanat
1 cup sour cream
6 oz. bittersweet chocolate, melted and cooled
1 stick unsalted butter, melted and cooled
2 Tbls. cocoa powder, sifted
1/2 cup superfine brown rice flour
1/2 cup superfine sweet rice flour
1/2 cup sorghum flour
1/2 cup millet flour
1/2 tsp. xanthan gum
1 tsp. baking powder
pinch of salt

instructions:
• preheat oven to 350*. line 15 muffin tins with liners.  lightly spray the inside of the cups
• in the bowl of an electric mixer, whip eggs and sugar for 2-3 minutes, until light and airy.
• turn to low and add the sour cream, melted chocolate, and butter and blend.
• slowly add the flours, cocoa powder, the gum, baking powder and salt.  mix until well combined
• divide batter, evenly into cups or vessels and bake for about 24 minutes or until a toothpick inserted into the center comes out clean.

Coconut Cake

Miguel loves coconut everything.  He especially loves a good coconut cake.  Last year, one of my donna hay magazines had a whole section on "queen of cakes". I made the cinnamon coated maple apple cakes (here) and they were out of control.  I am almost positive I made one of the chocolate cakes, but I can't remember when?  Last week I was catching up on some of my favorite blogs and Patricia from Technicolor Kitchen ( see her post here ) had made the coconut cake from this same issue. I was inspired to make this cake.

Friday nights we sit down together, as a family and eat dinner.  We like to share our Friday night dinners with family and friends.  This past week our cousin, Jackie came to dinner.  It was a beautiful night, we ate outside, we laughed, told stories and enjoyed.  The coconut cake was the perfect ending to a meal of seared tuna with a citrus ginger sauce, orzo with peas, feta + basil, and sauteed string beans.

Coconut Cake
adapted from donna hay magazine #44
inspired by Technicolor Kitchen

ingredients:
cake
250g butter, room temperature
275g sugar
1 tsp. vanilla extract
4 large eggs
300g self-rising flour, sifted*
80g unsweetened coconut
250ml milk

icing
640g confectioners sugar, sifted
1/3 cup boiling water

instructions:

for the cake
• preheat oven to 325*.  butter and flour a 10-cup capacity bundt or ring pan.
• place butter, sugar, and vanilla in the bowl of your electric mixer until light and creamy.  gradually add the eggs and beat well.  add the flour, coconut and the milk, mix until well combined.
• spoon the mixture into the prepared pan.  bake for 1 hour or until a skewer tested in the center of the cake comes out clean.
• cool in pan for about 30 minutes.  turn out onto wire rack to cool completely
for the icing
• whisk together the sugar and the water until smooth.  spoon the icing over the cake and allow to set.

the cake was so good that when I went to take more photos of it, it was pretty much gone.  I think it was breakfast the next morning!

* to make self-rising flour; combine 1 cup all-purpose flour with 1/2 tsp. baking powder and 1/2 tsp. salt.  I usually make the equivalent of 4 cups at a time and store in a glass jar in my pantry.  just use when needed.

Layered Buttermilk Chocolate Cake

I had buttermilk, I was craving chocolate, and I wanted cake.  Donna Hay to the rescue.  I was taking a moment of solitude, reading my donna hay magazine, the 50th issue.  Low and behold, pages and pages of chocolate desserts!  What I love about her recipes, aside from the mouth watering photography, is the fact that most of the recipes have few ingredients.  And most of the ingredients line my pantry shelves.  This cake is mixed in a bowl, no mixer, no gadgets.  My favorite kind of recipe!

I sent this cake with the kids, to our neighbors, who was hosting movie night under the stars (movie projected onto the garage door; kids wrapped in blankets, sitting on beach chairs).  These nights, at Jeni's, are some of my favorite summer nights!

chocolate buttermilk layer cake
donna hay #50

ingredients:
cake
1 cup water
125g unsalted butter, chopped
35g cocoa, sifted
300g all purpose flour, sifted
1 tsp. baking soda
440g caster sugar
2 eggs
1/2 cup buttermilk
1 tsp vanilla

frosting
100g unsalted butter, room temp
500g cream cheese, room temp
320g confectioner's sugar, sifted
50g cocoa, sifted

instructions:
cake
• preheat oven to 325*.  grease two 8" round cake pans ( I didn't have round, I did this in square pans), line with parchment and grease the parchment lightly.
• place water, butter, and cocoa in a saucepan over medium heat and stir until the butter has melted.
• sift the flour, baking soda, and sugar in a bowl.  add the cocoa mixture to the dry ingredients.
• add the eggs, buttermilk, and vanilla and whisk.
• divide mixture between the 2 cake pans.
• bake for 40-45 minutes or until cooked when tested with a skewer.  allow to cool in the pans.  turn out onto a wire rack to cool completely.
frosting:
• while the cake is in the oven, place the butter and cream cheese in the bowl of an electric mixer and beat until pale and creamy.
• add the confectioner's sugar and cocoa and beat for another 6-8 minutes until really creamy.
• to assemble, slice each cake in half, horizontally.  frost between the layers and on the top.