Category: Cake

Maple Blueberry Tea Cake

April 24, 2012

Some people think that white flour and white sugar are evil.  I don’t feel that way.  I’ve been making treats for years (and years and years) with both of those snowy ingredients and I feel just fine about them.  In this post, I talked about how I feel like balance – in food but really in anything – is key.  If you’ve been eating lots of white flour and white sugar lately, maybe you should eat some kale.

Or maybe you should eat this cake.  It has half whole wheat flour and is sweetened with maple syrup.  Now to some people, that may sound like health food.  Don’t worry, it is still cake.  If you are used to never having sweets, this might be a mind-blowing after dinner treat.  If you, say, eat Easter candy after dinner, this might be more of a very subtle and lovely brunch cake.  Either way, I like it for its coffee-with-milk coloring, its subtle sweetness, and the burst of (frozen!) berries.

I followed my own advice and doubled the recipe for two cakes.  Do you do this?  Any time I make a pound cake, quick bread, or loaf cake of any kind, I double it.  No extra effort and that second one, unfrosted or unglazed, will last for 1-2 months in your freezer.  So you are never without cake!  Don’t tell me you only have one loaf pan.  Make a huge investment of $10-$20 and buy another one.  They stack together so they don’t take up any extra room.  I’m telling you – do it.  You can thank me later.  Or send me a cake.

One Year Ago:  Carrot Pancakes with Hummus and a Carrot Salad, Roasted Shallots
Two Years Ago:  Crostini with Goat Cheese and Leek Confit
Three Years Ago:  Gruyère Gougères, Mississippi Mud Cupcakes

Maple Blueberry Tea Cake with Maple Glaze
Cook This Now
Makes 1 8-inch loaf cake (see above)

If you are going to double the cake but plan on serving one of them.  Only make the glaze as written.  Cakes freeze best without the glaze.

For the cake
¾ cup plus 2 tbsp. all-purpose flour
¾ cup plus 2 tbsp. whole wheat flour
1½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. kosher salt
2/3 cup pure maple syrup
1 large egg, lightly beaten
½ cup milk
6 tbsp. (¾ stick) unsalted butter, softened
1 cup fresh blueberries (I used frozen unthawed berries)

For the maple glaze
3 tbsp. maple syrup
3 tbsp. unsalted butter
Pinch kosher salt
¼ cup confectioners’ sugar

Preheat the oven to 400ºF.  Lightly grease an 8-inch loaf pan.

In a large bowl, combine the flours, baking powder, baking soda, and salt.

In a separate bowl, whisk together the maple syrup, egg, milk, and melted butter.  Pour the maple syrup mixture into the flour mixture and fold together until just combined.  Gently fold in the blueberries.  Pour the batter into the prepared pan.  Bake until golden brown and a tester inserted into the middle comes out clean, 50 to 60 minutes.

Transfer the cake to a wire rack set over a rimmed baking sheet; cool completely.  Once cool, run the tip of a knife or an offset spatula around the edges of the pan to loosen the cake.  Place a plate over the pan.  Flip the cake onto the plate.  Tap the sides and top of the pan to help release the cake (the berries might have gotten stuck and this helps unstick them.  Remove the pan.  Turn the cake right-side up and put on a rack-lined baking sheet.

In a small saucepan over medium heat, make the glaze:  Stir together the maple syrup, butter, and salt until combined.  Stir in the sugar and cook until completely dissolved.  Pour the warm glaze over the cake, allowing the excess glaze to drip onto the baking sheet.  Slice and serve.

 


Category: Cake
Permalink | Print Print | 6 Comments | Email Recipe | Share

Birthday Cake for the Birthday Boy

February 7, 2012

By many peoples’ standards, we spoil our children.  We have a basement full of toys, bikes in the garage, an X-Box and other gaming things, and lots of movies to watch.  We go on nice vacations.  Both boys have plenty of clothes to wear and ski gear (though we rent skis and boots).  Their chores consist of bringing over their plate after dinner and cleaning up their rooms.  They get a lot of hugs and kisses and treats after dinner.

But.  We are sticklers about manners and being polite and respectful to adults and kids both older and younger.  We try to encourage awareness about how lucky they are without being morbid about it.  About once a year we go through our toys and clean out things they are not using to give to children who are less lucky.  They are old enough to understand that we can go look in a toy store but we are not going to buy anything.  (Unless they are with dad, who usually caves.)

This year Spencer is getting two birthday cakes.  This is the first year that we are having a real true party for him.  I’m not the mom who treasures throwing themed birthday parties for my kids complete with perfect invitations and favors.  I try and farm the party part out.  Seeing as Spencer is the second child, we tried to get away with just doing family for as long as possible.  There have been years where we have been in Sun Valley over his birthday (spoiled!).  But this year we are home, he turned five, and we are doing a trampoline party (spoiled!).

Spencer wants a Batman cake for the party which we will be getting from the same bakery as Graham’s cake.  Mommy doesn’t do Batman cakes.  Or she could, but it would end up looking like a gerbil cake or a blob cake which wouldn’t make him very happy.  For his “real” birthday cake, we sat down with several of my baking books and paged through options.  “I want that one!  Or wait, I want that one!  No, that one!”, is kind of how the conversation went.  I thought we were going with a lemon cake with a meringue frosting when he spied a cake in Flour that sealed the deal.  I guess to him it just looked like a birthday cake.  That may have been because there are birthday candles on the cake in the photo.  At any rate, I was glad to make a traditional cake that I knew he would like.

I feel like some of my cookbooks are kind of like the good guy friend in college who patiently listens to your love life failures, all the while secretly hoping you will actually notice him.  Flour has been sitting on my shelf for about a year now.  I made a couple ho hum things from it in the first few weeks after purchase and then moved on to brighter shinier things.  I knew it would house some good birthday cake ideas and this perfect birthday cake was in there waiting for me all this time.  Actually, not perfect, but pretty darn good.  The cakes themselves were very crummy and the frosting kind of set up too much after I put the cake in the refrigerator with the crumb coat, but the taste and the look was pretty close to perfect.  According to the birthday boy, that is.

One Year Ago:  Macaroon Brownie Bars, White Chocolate Tiramisu, Red, White, and Green Lasagne
Two Years Ago:  Olivetta Loaf, Spicy Smoky Chili
Three Years Ago:  Roasted Orange Pepper Soup, Mushroom Enchiladas, Broccoli and Red Pepper Pie, Chocolate Chip Cupcakes

Yellow Birthday Cake with Fluffy Chocolate Ganache Frosting
Flour
Makes one 8-inch layer cake (serves 8-12)

I’m giving you the (very wordy) recipe as written in the book.  A couple of tips.  The cake cools completely in the pans, presumably because it is large and thick, so be sure to grease them well and use a parchment round in the bottom of the pan.  I always refrigerate my cakes with a crumb coating for about 30-60 minutes, but I think the frosting hardened up too much during the waiting time.  So be sure to follow her advice and just frost the cake right after the crumb coating.  She recommends using non-fat buttermilk but I can never find that so I just used low fat.

1½ cups (3 sticks) unsalted butter, room temperature
2 cups granulated sugar
3 eggs
3 egg yolks
1 tsp. vanilla extract
3 cups cake flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 cup buttermilk

Fluffy Chocolate Ganache Frosting
12 ounces semisweet chocolate, finely chopped
1 cup heavy cream
1 cup (2 sticks) unsalted butter, at room temperature
1 cup confectioners’ sugar
¼ tsp. kosher salt
½ tsp. vanilla extract

Position a rack in the center of the oven and heat the oven to 350ºF.  Butter and flour two 8-inch round cake pans.  (DT:  Don’t forget the parchment here!)

Using a stand mixer fitted with the paddle attachment (or a handheld mixer), cream together the butter and granulated sugar on medium speed for 3 to 4 minutes, or until light and fluffy.  (This step will take 8 to 10 minutes if using a handheld mixer.)  Stop the mixer a few times  and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar.

In a small bowl, whisk together the eggs, egg yolks, and vanilla just until combined.  On low speed, slowly pour the egg mixture into the butter mixture and mix just until incorporated.  Scrape the bowl and paddle again, then beat on medium speed for 20 to 30 seconds, or until the mixture is homogeneous.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt.  On the lowest speed, add about one-third of the flour mixture to the egg-butter mixture and mix just until barely combined.  Immediately pour in about half of the buttermilk and continue to mix on the lowest speed until the buttermilk is almost thoroughly incorporated.  Stop the mixer and scrape the sides and bottom of the bowl well.  Again on the lowest speed, add about half of the remaining flour mixture and mix just until barely combined.  Add the rest of the butter milk and mix just until combined.  Be careful not to overmix.

At this point, it is best to finish the mixing by hand.  Remove the bowl from the  mixer stand and, using a rubber spatula, fold in the remaining flour mixture until the batter is just homogeneous.  As you fold, be sure to incorporate any batter clinging to the sides and bottom of the bowl.  Divide the batter evenly between the prepared cake pans.

Bake for 40 to 50 minutes, or until the ops are golden brown and the cakes spring back when pressed in the middle with a fingertip.  Let cool completely in the pans on wire racks.  (The cooled cakes can be tightly wrapped in plastic wrap and stored  in the freezer for up to 1 week.  Thaw at room temperature, still wrapped tightly in plastic wrap.)

To make the ganache frosting:  While the cake layers are cooling, put the chocolate in a medium heat-proof bowl.  In a small saucepan, scald the cream over medium-high heat (bubbles start to form around the edge of the pan, but the cream is not boiling).  Pour the hot cream over the chocolate and let sit for about 1 minute, then slowly whisk together the chocolate and cream until the chocolate is completely melted and mixture is smooth.  Let sit at room temperature for 1 to 2 hours, or until completely cool.  (Or refrigerate the ganache until cool, about 30 minutes, whisking every ten minutes.)

Fit the stand mixer with the paddle attachment (or use a handheld mixer) and beat the butter on medium-low speed for 10 to 15 seconds, or until smooth.  Add the confectioners’ sugar, salt, and vanilla and continue to beat on medium-low speed for about 2 minutes, or until the mixture is fluffy and smooth.  Stop the  mixer a few times and use a rubber spatula to scrape the bowl and paddle to release any clinging butter or sugar.  On medium speed, add the cooled ganache and beat for about 2 minutes, or until completely combined.  Stop to scrape the sides and bottom of the bowl.  Turn up the mixer speed to medium-high and beat for about 1 minute, or until the frosting lightens in color and thickens.  You should have about 4 cups.

Remove the cooled cakes from their pans.  (Be sure they are completely cool.  If they are even the slightest bit warm, the frosting will melt and you will have a mess.)  Using a long, serrated knife, trim the top of each cake to level it (the layers will have rounded a bit in the oven; the trimmed scraps make great nibbles).  Place one cake layer on a cake plate or cake pedestal (if you have a revolving cake stand, use it.)  Spoon about 1 cup of the frosting on top and use an offset spatula to spread it evenly to the edges.

Carefully place the second layer top-side down (so the even sharp edges will be on the top of the finished cake), on top.  Spoon about 1 cup of the frosting on top and spread it over the top and down the sides of the cake, smoothing the frosting as well as you can and covering the entire cake with a thin layer.  This the crumb coat which will keep any loose crumbs from migrating to the surface of the finished cake.  Spoon a heaping cup of frosting on top of the cake, an spread it evenly across the top and down the sides.  This is the finishing layer of frosting.  If desired, spoon any remaining frosting into a pastry bag fitted with a small round or star tip and pipe a decorative line along the top and/or bottom edge of the cake.

The cake can be stored in an airtight container at room temperature for up to 2 days.


Category: Cake,Chocolate,Dessert
Permalink | Print Print | 8 Comments | Email Recipe | Share

Carrot Cake

January 9, 2012

I have a question to ask you.  Before I get to that, I know you probably have a question for me.  “Where did you get the stars on that cake?”  And because I appreciate you (did I mention that in my 2011 recap? I do so appreciate you), I will answer your question first.  I slipped those stars into a King Arthur Flour order that also included chocolate sprinkles and chocolate bars perfect for making petits pains au chocolat.  It looks like the stars were a seasonal thing but you can buy the chocolate here.  (And while you are on that site, I can’t recommend the silicon rolling mat highly enough.  Whenever I teach a class and use it, people always ask about it.  (I have no affiliation with King Arthur Flour, I just love them.)

On to my question.  Cake or frosting?  Yes, some people are both but in my experience, people identify with being one or the other.  I am cake all the way.  I remember being at birthday parties as a child and asking for a piece of the store-bought cake with the rose on it because that is what all the other kids did, tasting the rose, and then scraping all the frosting off so I could get to the (hopefully) chocolate cake underneath.  Cake girl, right here.  Frosting is too sweet, too buttery, just too much for me.

There are two exceptions.  One is this cake where the frosting is so delicious, so ridiculously decadent, that I love it even more than the cake.  (And I really love that moist chocolatey cake.)  The other exception is carrot cake.  I am, um, not a fan of carrot cake.  Just not for me.  I do like cream cheese frosting and so, in the case of carrot cake, I would scrape off the frosting and leave the cake.

Randy and I are different in many ways.  I do believe it’s one of the reasons our marriage works.  We have different strengths and weaknesses and we balance each other.  One of his weaknesses is that his favorite cake is, you guessed it, carrot cake.  (Kidding.  Of course.  Kind of.)  I’ve made him carrot cupcakes and inside out carrot cake cookies, but never in all the years we have been together have I made him carrot cake.  His birthday was on January 2nd and his parents, who gave me a cookbook with a lovely sounding carrot cake were in town, so it was time.

Most people who don’t like carrot cake don’t like the idea of a vegetable in a cake.  I don’t like it because, while I like nuts, raisins, pineapple, and coconut – I don’t like them in cake and I certainly don’t like them all together in one cake as some recipes would have you make.  The carrots are the least of my problems.  So when I found a cake that featured none of those extras, just a lot of spices and even a bit of whole wheat flour along with the carrots, I knew I had my recipe.  Of course, the frosting is great too.  I’m sorry I don’t have a photo of a slice of cake.  I was serving this to a large group and had to cut very thin slices and I happen to think a thin slice of cake, while delicious, is a little sad looking.  One more note, the children in the group were all clamoring for a second piece before they were half way done with their first – until they learned that it was, in fact, carrot cake – and then the table got very quiet.

One Year Ago:  Herbed and Spiced Goat Cheese Balls
Two Years Ago:  Petites Pissaladières
Three Years Ago:  Poblano and Cheddar Stuffed Portabello Mushrooms

Carrot Cake
Adapted from Cake Ladies
Makes 1 9-inch 3-layer cake

My one quibble with this cake is that the actual cakes were on the flat side.  I might one and a half the recipe for the batter next time so the cake it a little taller. 

For the cake:
2 sticks (1 cup) unsalted better, at room temperature
1¾ cups sugar
¼ cup molasses
4 large eggs, at room temperature
1½ cups all-purpose flour
1½ cups whole wheat flour
½ tsp. baking soda
½ tsp. salt
1 tbsp. baking powder
2 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1½ cups buttermilk, at room temperature
2 cups grated carrots
Zest of 1 lemon

For the icing:
2 packages (1 pound) cream cheese, softened
1 stick unsalted butter, softened
¼ tsp. salt
1 tsp. pure vanilla extract
5 cups powdered sugar

Preheat the oven to 350ºF.  Spray the bottom and sides of 3 9-inch round cake pans with cooking spray.  Place the pans on a sheet of parchment paper and trace three circles the same size as the bottoms of the pans.  Cut out the circles and place in the bottom of the greased pans.

Make the Batter:
Cream the butter, sugar, and molasses together in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy.  While beating the mixture on low speed, add the eggs, one at a time, beating after each addition.

Using a rubber spatula, scrape down the bottom and sides of the bowl, and beat again until the mixture is smooth, light and creamy.

Stir the flours, baking soda, salt, baking powder, and spices together into a separate bowl.

With the mixer on low speed, alternately add the dry ingredients to the creamed mixture with the buttermilk, beginning and ending with the dry ingredients.  Scrape down the bottom and sides of the bowl sveral times.  Mix lightly but thoroughly between each addition, until ingredients are just combined.  Add the carrots and lemon zest, and stir by hand until combined.

Gently scrape the batter into the pans, dividing the batter  evenly between the three pans.  Place in the preheated oven, and bake for 30 to 35 minutes, or until a knife inserted into the center of the cake comes out clean and the sides of the cake have pulled away from the sides of the pan.  Allow the cakes to cool for 20 minutes, then run a thin knife around the edges of the cakes (a palette knife works best) to make sure they are not stuck to the pans.  Carefully remove the layers from the pans and settle on a wire rack to finish cooling.

Make the icing:
Cream the cream cheese and butter together in the bowl of a stand mixer on low speed.  Beat until the mixture is smooth and creamy and no lumps of butter remain.  Add and combine the vanilla.  Add the powdered sugar 1 cup at a time, blending on low speed until fully incorporated.  Using the rubber spatula, scrape down the paddle, sides , and bottom of the bowl.  Beat the mixture on medium speed until light and fluffy.

Assemble the cake:
When the layers are completely cool, invert the first layer onto a cake plate so that the parchment side is up.  Carefully peel off the parchment and throw it away.  Spread about 1 cup of the cream cheese icing on the top surface of the cake with an offset spatula, pushing the icing all the way to the edges.  Place the second layer on top of the first and repeat the process – removing the parchment paper and spreadting the icing.  Top with the third layer and apply a very thin coating of icing (a crumb coat) all over the cake.  Refrigerate for 1 hour.  Remove and finishing covering the cake with the icing.

Carrot Cake can be kept covered at room temperature for up to three days and can be refrigerated for up to one week.


Category: Cake,Dessert
Permalink | Print Print | 22 Comments | Email Recipe | Share

My First Buche de Noel

December 22, 2011

I’m going to keep this short and sweet because, chances are, if you are still looking for a dessert for your holiday table, you need it now and don’t have extra time to read a long post from me.  Am I right?

This is actually, technically, my second Bûche de Noël.  I made the first one, the exact same recipe, earlier this month for a party we hosted and I meant to take a photo of it then and post about it so you would have plenty of time to decide whether or not this was the dessert for you.  Alas, things don’t always happen as we plan.  And sometimes I write run-on sentences.  So I made it again for another party this past Saturday.  I meant to post about it on Sunday but then this bug hit our house and it seems to enjoy taking its time attacking us one by one.

So here we are.  This is an easy cake – a very easy way to get lots of ooohs and aaaahs.  You will need a jelly roll pan and ideally a torch although the latter is not totally necessary.  If you have patience, you will be making chocolate leaves and if you don’t you will not.  (I chose not but I will include the how-to below).  Buy the best peppermint ice cream you can because that is the flavor that comes through most clearly.  The cake is very mild and the frosting is just sweet.  The chocolate sauce is divine though, of course.  Next year I will make a more involved Bûche, one with a chocolate ganache and homemade meringue mushrooms, and pistachio “moss”.  This was a good start though.

One Year Ago:  Holiday Biscotti with Pistachios and Cranberries
Two Years Ago:  Peanut Butter (or Caramel) Mini Candy Brownie Cups
Three Years Ago:  Ultimate Ginger Cookies (Ina calls them ultimate, I say not as my new favorites)

Frozen Chocolate-Peppermint Bûche de Noël
Bon Appétit
12 to 14 servings

Sauce
8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
¾ cup heavy cream

Chocolate leaves
3 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
10 fresh camellia leaves or lemon leaves, wiped clean with a damp cloth

Cake
Nonstick vegetable spray
1 cup sugar, divided
¾ cup cake flour
¼ cup natural unsweetened cocoa powder
1 tsp. baking powder
¼ tsp. salt
4 large eggs, separated
2 tbsp. vegetable oil
2 tbsp. water
1 tsp. vanilla extract
1/8 tsp. cream of tartar
2 pints peppermint ice cream
1/3 cup coarsely crushed red-and-white peppermint candies or candy canes

Meringue and decorations
5 large egg whites
¼ tsp. cream of tartar
¾ cup sugar
½ tsp. vanilla extract
Fresh mint leaves
Small candy canes

Sauce
Place chocolate in medium microwave-safe bowl.  Bring cream to simmer in small saucepan.  Pour cream over chocolate.  Let stand 1 minutes, then whisk until melted and smooth.  (Can be made 1 week ahead.  Cool cover, and chill.  Rewarm, uncovered, in microwave in 15-second intervals and whisk before using.)

Chocolate leaves
Stir chocolate in small saucepan over low heat until melted and smooth.  Remove from heat.  Using pastry brush, brush chocolate on underside (veined side) of 1 leaf to coat completely (do not allow chocolate to drip over edge of leaf).  Place leaf, chocolate side up, on small foil-lined baking sheet.  Repeat with remaining leaves.  Chill, uncovered, until chocolate is cold and firm, at least 1 hour.  Working with 1 leaf at a time, carefully peel green leaf away from chocolate.  Return chocolate leaf to same sheet; discard green leaf.  (Can be made 3 days ahead.  Cover with plastic wrap and chill.)

Cake
Position rack in center of oven and preheat to 375ºF.  Line 15x10x1-inch baking sheet with parchment.  Coat paper with nonstick spray and dust with cocoa.

Sift ½ cup sugar, cake flour, ¼ cup coca, baking powder, and salt into small bowl.  Using electric mixer, beat egg yolks in large bowl until thick.  Beat in oil, 2 tablespoons water, and vanilla.  Gradually add dry ingredients, beating just until blended.  Using clean dry beaters, beat egg whites and cream of tartar in medium bowl until soft peaks form.  Gradually add remaining ½ cup sugar, beating until stiff but not dry.  Fold ¼ of whites into yolk mixture to lighten.  Fold in remaining whites in 2 additions.  Spread batter evenly in prepared pan.

Bake cake until puffed and tester inserted into center of cake comes out clean, about 12 minutes.  Cool cake in pan on rack 10 minutes.  Sift light layer of cocoa powder over large smooth kitchen towel (not terrycloth).  Cut around pan sides.  Turn cake out onto prepared towel, leaving 3-inch cloth border on 1 long side.  Peel off parchment.  Starting at 1 long side with cloth border and using cloth as aid, roll up cake in towel (towel will be rolled up inside).  Place cake, seam side down, on work surface; cool completely.

Microwave ice cream in 10-second intervals until barely softened.  Unroll cake on work surface but leave on cloth.  Dollop ice cream over cake by spoonfuls.  Gently spread ice cream in an even layer, leaving 1-inch plain border on long side opposite cloth border.  Sprinkle ice cream with crushed candy.  Using cloth as aide and starting at cloth order, roll up cake, enclosing ice cream in cake.  Place cake, seam side down, on long platter; cover with plastic wrap.  Freeze cake at least 8 hours or overnight.

Meringue
Using electric mixer, beat egg whites and cream of tartar in large bowl to soft peaks.  Gradually add sugar, beating until still but not dry.  Bean in vanilla.

Cut off 1/8 of cake at angle at 1 end.  Press cut off part onto center of 1 side of log, cut side in.  Spread meringue all over top, sides and ends of cake.  Using fork, make long grooves in meringue down length of cake and in circles on ends to resemble tree bark.  Freeze cake until meringue is cold and firm, at least 3 hours.  Using torch, brown meringue in random spots.  Return cake to freezer.  (Can be made 2 days ahead.  Keep frozen.)  (DT:  I found I was not able to cover the cake because it stuck to the meringue so I just kept it in the freezer uncovered.)

Garnish cake with chocolate leaves, fresh mint, and small candy canes.  Cut cake crosswise into 1-inch wide slices.  Drizzle with warm chocolate sauce.


Category: Cake,Ice cream,Seasonal
Permalink | Print Print | 13 Comments | Email Recipe | Share

Sticky Toffee Pudding

December 15, 2011

Put away any pre-conceived notions you have about Sticky Toffee Pudding.  Unless your pre-conceived notions about Sticky Toffee Pudding is that you like it very much.  In that case, keep your pre-conceived notions and go take 1½ sticks of butter out of the fridge.

Look, when I check out a dessert menu, my eyes glaze over until I see chocolate.  I can appreciate a good apple tart and I like ice cream, and raspberries are awesome, but friends – dessert is chocolate.  Period.  But.  This time of year, something happens.  I never lose my chocolate affinity but my mind opens just a bit.  It would never occur to me that I would like a cake that has puréed dates in it and it may not occur to you either, which is why I am asking you to put aside those notions of yours.

A couple of years ago, I took a holiday cooking class with Olaiya Land.  She is now one of the co-founders of The Pantry at Delancey and she is a very good cooking teacher indeed.  In that class, we made Sticky Toffee Pudding and I silently pooh-poohed it and decided to eat my dessert’s worth of calories in savory bread pudding instead.  Big mistake.  The cake, which really looks like nothing special, smelled like the very best of everything (butter, brown sugar, cinnamon) and, with a caramel-y toffee sauce poured over the entire cake and the same sauce served alongside it, I realized my short-sightedness.  It’s not chocolate.  But it’s easy, crowd pleasing, and can be made in advance and frozen.

One Year Ago:  Over the Top Mushroom Quiche
Two Years Ago:  Chocolate Gingerbread Bundt Cake
Three Years Ago:  Fennel and  Brie Risotto Wedges (yum!)

Sticky Toffee Pudding
Adapted from Olaiya Land
Makes one 8-inch cake

I make this cake in a round cake pan but you can certainly use a square.  And because I have two of them (actually I have four – don’t ask), I usually double the recipe and freeze one for later use.  Don’t glaze the cake you are going to freeze.  Olaiya serves this with whipped cream but I just like to pour on extra sauce.

For Pudding:
1 stick (½ cup) unsalted butter, softened, plus additional for the cake pan
8 ounces Medjool dates, pitted and roughly chopped
½ cup light rum
2 cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. baking soda
1 cup packed dark brown sugar
2 large eggs, room temperature

For Sauce:
1 cup heavy cream
1 cup packed dark brown sugar
½ stick (¼ cup) butter, cut into small pieces
1/8 cup light rum

For pudding:
Preheat oven to 350ºF.  Butter an 8-inch square or 9-inch round cake pan and set aside.  Put dates, rum, and ½ cup water in a small saucepan.  Bring to a boil over medium-high heat, stirring occasionally.  Reduce heat to medium-low.  Cover and simmer until dates are very soft, about 5 minutes.  If the dates have not fallen apart, mask with a fork or potato masher to break up any large chunks.  (If you prefer to not even know the dates are there, you can blend the mixture with an immersion blender or put it in a stand mixer.)  Set aside to cool for 10-15 minutes.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and baking soda.  Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on medium-high speed until pale and fluffy, 2-3 minutes.  Add eggs, one at a time, mixing well after each addition and scraping down the ixer bowl as needed.

Reduce speed to low.  Add flour mixture in 3 additions, alternating with the date mixture.  Transfer batter to prepared pan and smooth top.  Bake for 25 minutes, then reduce the heat to 325ºF and bake until cake tester inserted into the center of the pudding comes out clean, 15-20 minutes more.  Let pudding cool in pan on a wire rack for 5 minutes.  Run a knife around the edges of the pan to loosen and invert onto a serving plate.

For sauce:
In a medium saucepan, bring cream, brown sugar, and butter to a boil over medium-high heat.  Boil for 3 minutes.  Stir in rum and cook for 2 minutes more (you should have about 1½ cups sauce).  Put a piece of parchment or waxed paper under the rack (this will catch the drips).  Pour half of the sauce, slowly, over the warm pudding, allowing it to drip down the sides.  Serve the other half of the sauce along side.

(Make ahead:  I made this cake, glazed, one day ahead and loosely covered it with foil.  I let the remaining sauce cool completely, covered and refrigerated it.  When we were ready to serve it, I reheated the sauce gently.)


Category: Cake,Seasonal
Permalink | Print Print | 11 Comments | Email Recipe | Share

« Older Posts