Red Velvet Marble Bundt Cake

I am so very, very, very excited. I’m practically bursting at the seams. As I’m writing this post right now, I’m beaming from ear to ear.

Go ahead and ask me what’s put me in such a good mood. Go on. Ask. I will answer your question with a question:

Do y’all know what is coming next week? Do you KNOW?

It’s probably the best thing to happen all year. I know it’s a just single day, but oh what a day it is going to be. It’s not even here yet, but I still know there will be much joy and excitement to spread all around. It’s also a day where a ton of money is going to be spent and made.

Any guesses yet? Yep. You’re absolutely right.

Marvel’s “Black Panther” movie is being released in the United States on February 16th. Let me say that again. Marvel’s “Black Panther” movie is being released in the United States on February 16th.

Y’all. Excited isn’t even the word.  Ever since news dropped that this movie was being made over a year ago, I’ve been so ready to see it. The cast alone is a winner: Forest Whittaker (who is my favorite actor, by the way. I’d watch him perform on an empty stage in a paper bag, riveted), Angela Bassett, Chadwick Boseman, Lupita Nyong’o, Michael B Jordan. I’ve waited patiently (and sometimes not so patiently), keeping up with the updates, watching the trailers repeatedly, ogling over the posters–and now, we’re finally here right before I get to see it.

We pre-bought our tickets, so I will be right there at the theater next Friday afternoon, front and center. I know it’s going to be fantastic. Any of y’all here in the States going to see it on Friday or later that weekend? You as pumped to see it as I am? So far as I’m concerned, it’s the most important thing that’s going to be happening next week.

Oh yeah, I almost forgot. Valentine’s Day is next week too. And since I did go to the trouble to make this cake, I guess we can talk about it for a few minutes.

I’ve made it a habit to bake something Red-velvet flavored for Valentine’s Day on the blog for a few years now and I figured that I may as well keep with the tradition this year. In a way I was kinda excited about making the cake because it would let me test out a new ingredient I’d recently bought and been itching to try out: the LorAnn Red Velvet Bakery Emulsion. LorAnn Oils is a company that has a pretty big collection of baking flavorings and extracts. I’ve heard nothing but good things about them and my first purchase was the Red Velvet emulsion, which is supposed to mimic red velvet flavor.

I was curious as to what specifically a ‘red velvet’ flavor emulsion would taste like. My guess was that it would just be a rich chocolate, but the flavor of it is more complex than that. There’s definitely chocolate in the first taste you get, but in the aftertaste you could almost swear there’s a tang in there that could pass for cream cheese. I have no idea how the LorAnn food scientists who cooked this stuff up managed to do that, but my hat’s off to em. I put the emulsion to good use in this cake by flavoring about a third of the vanilla batter with it, then layering it in the pan. There was no need to use a knife to marble/swirl the batters–the swirl design took care of itself while baking. I then went ahead and topped it with a plain white icing paired with an icing I flavored with more of the red velvet emulsion. Turned out pretty, didn’t it?

Happy weekend/Fiesta Friday#210, (co-hosted by Laurena @ Life Diet Health and Jhuls @ The Not So Creative Cook)/Valentine’s Day y’all. More importantly, just one more week til Black Panther!

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Red Velvet Marble Bundt Cake

Recipe Adapted from MyRecipes.com

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Ingredients

For Cake

  • 1 cup unsalted butter (2 sticks), softened
  • 1/2 cup butter flavored shortening
  • 2 1/2 cups white sugar
  • 6 large eggs
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon cocoa powder
  • 1 tablespoon LorAnn Red Velvet Bakery Emulsion (or red food coloring)

For Icing

  • 1 1/2 cups powdered sugar, divided
  • Milk
  • Light corn syrup
  • LorAnn Red Velvet Bakery Emulsion (or red food coloring)

Directions

Preheat oven to 325°F. Grease and flour a 16 cup bundt pan. (You can also grease/flour two loaf pans but it will shorten your baking time).

In the bowl of a standing mixer (or using a handheld mixer) cream the butter and shortening together until light and fluffy. Gradually add in the sugar. Beat in the eggs one at a time.

In a separate medium bowl, combine the flour, baking powder, and salt. In a glass measuring bowl combine the milk with the vanilla extract.

Add the flour mixture and the milk mixture alternatively to the batter, starting and ending with the flour mixture. Scrape down the sides of the bowl with the spatula to ensure even mixing.

Remove 2 1/2 cups of batter to a small bowl. Add the cocoa powder and the red velvet emulsion to the 2 1/2 ups of batter, stirring with a fork until smooth.

Drop two cups of the batter into the pan, using a spatula to spread out. Use a tablespoon measure to dollop 2-3 scoops of the red velvet batter on top. Repeat around entire pan, covering bottom completely. Continue layering batters in pan as directed until all batter is used.  (You don’t need to swirl it with a knife, it will marble on its own as it bakes).

Lift the pan up and allow it to tap down on the counter (this will help prevent air bubbles.) Place the cake pan on a sheet pan, then bake on the middle rack of the oven for 65-70 minutes, until a toothpick inserted into the center comes out clean and inner cake temp reaches 195-200°F. Allow to cool inside the pan for about 30 minutes, then turn out onto a wire rack and allow to cool completely.

Pour 3/4 cup of powdered sugar into one small bowl, and 3/4 of powdered sugar into another. Drizzle in light corn syrup and milk into one bowl, and corn syrup and the red velvet emulsion in the other, little by little (about 1 tablespoon at a time) until you have two thick icings. Alternate between drizzling the two icings on top of the cake. Allow to sit for about 30-40 minutes to harden before serving.

Cranberry Spice Layer Cake

I’ve made a pretty wide variety of sweets for the 12 Days of Christmas series but when I was still in the planning stages for this year’s, I knew that there was one thing I wanted to make that I haven’t yet: a Christmas-themed/flavored layer cake.

Layer cakes are a project but I find them worthwhile projects for a few reasons. First, they can feed a lot of people. Second, they make great showpieces. Third, they’re a good opportunity for a baker to create different layers of flavor (pun kinda intended) all in one dessert.

My first thought was to maybe do a gingerbread layer cake, but ultimately, I veered away from it. There’s a very narrow difference between what’s really just gingerbread and an actual spice cake. I do think that I can find the sweet spot in that difference but maybe next year. This year I went with something that I knew I could nail in terms of getting those fresh, festive flavors that were undeniably for Christmas. There are three components to the cake, and they’re all pretty easy to make: the sponge, the frosting and the sugared cranberries.

The cake batter itself is flavored with cinnamon, ginger and nutmeg, which makes it hit all the warm notes of Christmas spices. If you can get your hands on vanilla bean paste, please do and use it. You’d be surprised the superior taste of it in comparison to regular vanilla extract. My favorite part of it though is the inclusion of whole cranberries that I folded into the batter. While baking, they kinda explode and their juices then bleed, giving the sugary spice cake a pleasant pop of tart sweetness.

The frosting has a cream cheese base, both to offset the sweetness of the cake and the orange juice and zest that goes inside. It’s still sweet, but has just enough of a tang from the cream cheese to where the sweetness isn’t overwhelming. Also, yes, there does call for four layers to be baked of the cake itself in the recipe. I can explain that. I left the fourth layer off first because I thought it was a bit overkill(most people struggle to finish a slice of a three layer cake themselves alone), and second because I wanted to make sure that I had enough frosting to cover the three. I did, but just enough. The fourth layer we had plain and actually discovered that it made a delicious dessert even without the frosting. You can eat your fourth layer plain, wrap in plastic wrap and freeze it for later, or cube and use it make trifle or cake truffles.

I’ve never made a layer cake and left it ‘naked’ before, but I’ve also never made sugared cranberries before and I have to say I think they give the cake a neat but festive decoration even without extra piped frosting and sprinkles, which is usually how I choose to decorate my layer cakes. As delicious as the frosting is, the cake really doesn’t need the extra amount of it. It’s a fantastic bite that manages to deliver on so many different flavors at once. You get the freshness from the citrus, the warm undertones from the spices, the tartness from the cranberries, and the tang from the cream cheese.

I just love everything about this cake and if you choose to make it apart of your Christmas dinner, I think you’ll see why.

Linking up to Fiesta Friday #202, co-hosted this week by Judi @ cookingwithauntjuju.com and Laurena @ Life Diet Health.

12 Days of Christmas Banner

Day 1: Winter Spice Toaster Tarts

Day 2: Smoky Chili Crackers

Day 3: Spicy Chocolate Gingerbread

Day 4: Cranberry Orange Quick Bread

Day 5: Honey Spice Madeleines

Day 6: Chai Spice Shortbread

Day 7: Winter Spice Peanut Brittle

Day 8: Christmas Tourtiere

Day 9: Cranberry Spice Layer Cake

Cranberry Spice Layer Cake

Recipe Adapted from Southern Living & Taste of Home

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Ingredients

For Cake:

  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups buttermilk
  • 2 teaspoons vanilla bean paste, or vanilla extract
  • 2 1/2- 3 cups fresh cranberries, tossed with about 1 tablespoon of flour

For Cream Cheese Frosting

  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup butter, softened
  • 5 cups confectioners’ sugar
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 tablespoon orange peel

For Sugared Cranberries

  • 1/2 cup sugar, plus more for rolling
  • 1/2 cup water
  • 1 1/2 cups fresh cranberries

Directions

For Cake: Preheat oven to 350 degrees. Grease and flour four 9 inch cake pans and set aside.

In a medium sized bowl, combine the flour with the baking powder, cinnamon, salt, baking soda, ginger and nutmeg. Stir with a fork and set aside.

In a small bowl combine the buttermilk with the vanilla bean paste/extract and set aside.

Using the paddle attachment of a standing mixer (or a handheld one) cream together butter and sugar until light and fluffy. Add the eggs one at a time, beating just until blended after each addition. Alternate between adding the dry ingredients to the butter mixture with the wet ingredients. Start and end with the flour mixture, and make sure you use a rubber spatula to scrape down the sides of the bowl to ensure even mixing.  Fold in the cranberries.

Evenly divide the batter between the four prepared pans. Lift each one up a little and allow to tap down on counter top (this will help prevent air bubbles). Bake for 20-22 minutes in the oven, until a toothpick inserted in the center comes out clean (layer cakes are done at about 190°F). Set on wire racks to cool for about 10 minutes before turning out of pans and allowing to cool completely.

For Cream Cheese Frosting: Beat butter together with cream cheese until fluffy. Add the powdered sugar in 1 cup increments, scraping down the side of the bowl to ensure even mixing. Add the orange juice, vanilla and orange peel, mixing just until blended.

For Sugar Cranberries: Bring water and sugar to a boil in a small saucepan. Remove from heat, then pour over fresh cranberries. Allow to cool for one hour, then drain. Roll cranberries in white sugar, then set on wax paper to dry for 4 hours.

For Assembly:  Level the tops of each cake. Line the edges of a cake platter with strips of parchment paper to keep the platter clean while you assemble the cake. Place one cake layer on the platter. Spread a little over 1/3 cup of frosting over layer. Top with another cake layer and repeat process. Top with final cake layer. Spread the remaining frosting over the top and sides of cake until it form a translucent layer over it. (You’ll still be able to see the cake sides). Refrigerate cake for about 1 hour to allow frosting to set. Top with the sugared cranberries. Remove the parchment strips just before serving.

Honey Spice Madeleines

The madeleine is a tiny French sponge cake. It gets its shape from special cooking pans with ridged indentations. Often it’s flavored with butter and vanilla, but as with many traditional recipes, there are many ways to put a twist on it with different flavors and additions. I’ve also seen them be lightly iced before. They’re what I would think is a perfect ‘tea time’ style treat.

I’ve know about madeleines for a while, but it wasn’t until a few months ago when I knew that they were called madeleines. I’d seen the sea oblong shell thingys in pictures and I remember one of my niece’s playmates shared one with her once, I just didn’t know what they were specifically.

I’ve already talked about how Amazon is one of my minor addictions and sources of temptation. I have a wishlist that just seems to grow week by week (and sometimes day by day). For several months, I had a madeleine pan sitting in it. I kept eyeing it and weighing the pros and cons of whether or not it would be ‘worthwhile’ to buy one.

On one hand, it wasn’t like I could have multiple ‘uses’ for it–it’s a madeleine pan and to my knowledge there’s not much else it can be used for except to make madeleines. That would definitely make it a splurge buy.

On the other hand…I didn’t have a madeleine pan, I really wanted to try to make madeleines, and it wasn’t that pricey. And I cooooould rationalize it by just resolving to make madeleines on a regular basis, right?

Well right or wrong, that’s what I ended up telling myself, because I totally got that pan.

I knew that when I bought the pan I was going to make madeleines and that if I liked how they turned out, I would share them for this years 12 Days of Christmas series. Since it was a Christmas themed series, I wanted to try and make the madeleines a break little bit out of the traditional flavor profile and make them taste…’Christmast-y’. This recipe does just that. The batter is flavored with cinnamon, ginger, cloves and a touch of pepper for added spice. There’s also some orange zest in there as well. The batter does need to rest overnight, as it improves the overall texture of the sponge.

From what I understand, the metal baking pans work better than the silicone or dark plated ones because it causes the madeleines to bake more evenly. I greased mine with cooking spray and when the cakes were done, they slid right out, no problem. I did decide to leave mine plain but if you like, you can dust yours with some powdered sugar. Like I said, these are a perfect for tea time: they taste so moist and delicate. Those spices really come through and would pair perfectly with coffee or tea.

If y’all are interested, here is the madeleine pan I bought. It gave me no trouble whatsoever and I was very happy with how it made my cakes turn out. Here’s for making madeleines a regular sight on the blog, both at Christmas time and year round, eh?

12 Days of Christmas Banner

Day 1: Winter Spice Toaster Tarts

Day 2: Smoky Chili Crackers

Day 3: Spicy Chocolate Gingerbread

Day 4: Cranberry Orange Quick Bread

Day 5: Honey Spice Madeleines

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Honey Spice Madeleines

Recipe Courtesy of Dorie Greenspan

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Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground cloves (or a little less, if you prefer)
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • 1/3 cup sugar
  • Grated zest of  1/2 orange
  • 2 large eggs, at room temp
  • 2 Tbs. honey
  • 1 tsp. pure vanilla extract
  • 6 Tbs. (3/4 stick) unsalted butter, melted and cooled
  • Powdered sugar, optional

Special equipment: 12 cup madeleine pan

 

Directions

In a bowl, combine the flour, baking power, salt, spices & pepper and set aside.

In the bowl of a standing mixer or another bowl, pour in the sugar with the citrus zest. Rub it together with your fingers until the sugar is fragrant.

Add the eggs to the bowl and use the whisk attachment (or a handheld mixer) to beat the eggs and sugar together until the mixture is pale and thick, about 2-3 minutes.

Beat in the honey and vanilla extract. Use a spatula to GENTLY fold in the dry ingredients, and then the melted butter.

Cover the batter with a piece of plastic wrap pressed up against the batter. Refrigerate overnight,

Preheat the oven to 400°F. Butter and flour the madeleine pan molds and place the pan on a bigger sheet pan. Fill the batter into the molds about half-way (don’t overfill). Bake for 11-13 minutes until the tops spring back when touched. They should come out easily. You may have to bake in batches. Sprinkle the madeleines with powdered sugar and serve immediately.

Coffee Pound Cake

Coffee and I have a long, complicated history with each other. I’ll swear it off for a while, feel like I’ve finally kicked the habit once and for all…then have just the right kind of bad day to where I’ll say “Screw it” and just throw myself back into the java river with no regrets. Until the time comes when I’m ready to swear it off again.

Wash. Rinse. Repeat. It’s a cycle that never ends. I should just stop trying to pretend like it will. Coffee and me may have a turbulent history, but we’ll always end up going back to each other. We break up to make up. And boy, do we know how to make up.

I’ve now reached the point in my fixation with coffee where I look for ways to use it for more than just a beverage. Because as it turns out, coffee is a great ingredient for use in both savory cooking and sweet baking.

Did y’all know that? No? Well, you do now. Even if you don’t like it all on its own, I think you’d still be hard pressed not to like the way it’s used in today’s recipe. It’s a real keeper.

When a special occasion comes around, I like to commemorate it by making a cake. My 28th birthday was the last week in September AND, this week will mark the fourth anniversary of Cooking is My Sport. I’d say those were kind of special occasions. Special enough to celebrate with a great cake, anyway.

I don’t feel twenty eight (two years from thirty, yikes) and it certainly doesn’t feel like I’ve been blogging for four years. I’m grateful that I’m one year older, and (hopefully) one year wiser. It’s been a HUGE year of change–the good kind. I’ve been able to continue cooking, baking and blogging through that change in location and routine, which has been a relief and an outlet for me. Y’all have been great. Thank you to everyone who follows, likes and comments on CIMS. It’s very, VERY much appreciated. I mean that.

Pound cake is the best cake there is. This isn’t just because it’s got a lot of butter and sugar in it (though that’s certainly a good enough reason). It’s also because pound cake is a blank cake canvas on which you have the option of either eating plain, or testing out MANY different flavor profiles most of which will turn out great. You can make a cake that’s already delicious on its own taste even better by adding your flavor of choice. A moist vanilla pound cake is unquestionably perfect, but in my own experimenting, I’ve found that almond, lemon, orange or marble flavored ones are equally scrumptious.

I can now also add coffee flavored pound cake to that list. After you try this recipe I’m pretty sure you’ll be ready to add it to yours too. A few notes for those who are ready to break out their mixers and have already preheated their ovens:

As you can see, this cake is big. VERY big. Any cake with seven eggs is going to rise high and I’m glad I followed my instincts and went ahead with my 16 cup tube pan rather than the 10 cup bundt pan. I’d have been left with a huge mess in my oven otherwise. If you don’t have a pan that big, I recommend you splitting the batter up between two loaf pans or two 8 or 9 inch round pans.

So far as the star ingredient here goes, I’ll say the same thing I do when using booze as an ingredient: don’t use something you wouldn’t be okay with drinking all on its own. If you buy and use a generic coffee with a flavor that you’re not fond of, chances are you’re going to end up with a cake flavor you’re not fond of either. Don’t use dark roast if you don’t like dark roast coffee. Don’t you light roast if light isn’t your fave. I do also recommend you use a coffee with its own unique taste; I used one that was a medium roast Creme Brulee flavor that I LOVE to drink.

Get the point? Good.

I used a mixture of brown and white sugar in the batter to give it a richer sweetness. The cinnamon works well with the bitterness of the coffee; you’re going to taste it but you likely won’t be able to place just what ‘it’ is. You’ll just know that you like it.

The cake bakes up so moist and rich. You could eat it totally plain and be satisfied, but I decided to go a step further and add a drizzle of icing flavored with some of the leftover coffee, and then a layer of melted semi-sweet chocolate drizzle. This bumped up both the look and taste. This really is one of the best cakes I’ve had in a good long while. I hope some of you fellow coffee lovers choose to give it a try.

Sharing at this week’s Fiesta Friday #193 co-hosted by Suzanne @ apuginthekitchen and Ginger @ Ginger and Bread.

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Coffee Pound Cake

Recipe Adapted from Kraft.com

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Ingredients

  • 4 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamom
  • 2 cups (4 sticks) unsalted butter, softened
  • 1 cup brown sugar (light or dark, it’s up to you)
  • 1 1/2 cup white sugar
  • 7 eggs
  • 1 1/4 cup freshly brewed coffee, divided and cooled (use something you would drink with its own distinctive flavor)

For Icing

  • 1 cup powdered sugar
  • 1/4 cup cooled coffee
  • 1/3 cup semi sweet chocolate chips, melted

Directions

Preheat oven to 350 °, Grease and flour a 16 cup tube pan or 2 loaf pans.

In a medium size bowl combine the flour, baking powder, salt and cinnamon together with a fork and set aside.

Using the paddle attachment of a standing mixer or a handheld mixer, cream together the butter and sugar until light & creamy. Beat in the eggs, one at a time. Alternate between adding the flour mixture and 1 cup of the coffee to the batter, beginning and ending with the flour.

Pour the batter into the tube pan, spreading the top with a spatula. Lift the pan up a little and let it tap down onto a countertop a few times to eliminate air bubbles. Place the pan on a half sheet pan and bake for 55-60 minutes, until a toothpick inserted deep into the cake comes out clean. (Pound cakes are done at an inner temp of 195-200 degrees Fahrenheit)

Allow to cool in pan for about 25 minutes, then turn out onto a wire rack to cool completely.

In a small bowl mix the powdered sugar with about 1 tablespoon of coffee at a time, mixing thoroughly until it forms a smooth but thick icing. (You probably won’t need to use all the coffee, it all depends on how thick or thin you like your icing to be.) Use a fork to drizzle the coffee icing over the cake and alternate between drizzling with the melted chocolate. Allow to harden/set for about one hour before serving.

Browned Butter Spice Cake

So…Amazon.

Amazon is a bookmarked tab on my web browser. I have the mobile app. I look on the website at least once a day. I can admit it: I’m slightly addicted. This addiction may be made even worse by the Wishlist feature. I feel like the Amazon Wishlist is a like the grown-up version of a kid’s Christmas List for Santa Claus.

The downside to that comparison is that when you’re an adult you’re (presumably) not going to believe in a rotund, elderly magical elf who visits your house on the night of December 24th to give you presents. You know that he doesn’t exist and that unless your loved ones decide to be gracious, you’re gonna have to shell out the money to buy yourself the things you want.

I don’t know about you guys but with the number of items that are currently saved on my wishlist (also taking into consideration the condition of moi’s funds), let’s just say that ‘WISH’ is the operative word of the term. Most of the time my visits to Amazon are spent browsing or just looking at all the items on my wishlist for the umpteenth time, as if by some miracle the necessary funds will appear in my bank account to afford them all.

It still hasn’t happened yet.

But occasionally, at times when it isn’t Christmas or your birthday where you may be gifted with something you want from someone else, you just want to play Santa and spoil yourself with a gift that you really want. I don’t do this often, but if I’m feeling like ‘loving on myself’ and the timing and price is right (meaning low enough) on a particular item on the Wish List…I’ll spoil myself.

That’s kinda what happened here.

When we moved out here to the West coast, I had to leave behind all of the lovely bundt pans in my mom’s collection that I would borrow to bake in.  That was harder than I thought it would be. I had two loaf pans and three round cake pans of my own to bring with me, but I still found myself missing baking with the bundt pans. They help cakes to bake so much more evenly, and some of the more intricate ones give them such a pretty shape when they come out.  I have several saved to my Amazon Wishlist. When I got a notification that two of them had their prices lowered, it so happened to come on a day when I felt like ‘spoiling myself’ so I went ahead and got them. One was a simple round bundt pan, the other had the beautiful swirled fan design that you see in this cake.

This cake. Let’s talk about that now.

I’ve already let you guys in on the best kept secret of browned butter in chocolate chip cookies and banana bread. Now you get to find out how awesome it can be in cake. As I’ve said before, browned butter has a very rich, nutty and toasted smell/flavor that comes through in whatever you put it in. That toasty caramelized flavor gets combined with a combination of warm spices that complement the approach of autumn: cinnamon, coriander, cloves, nutmeg. All that good stuff.

All of THAT good stuff combines together to form the VERY good stuff that is this cake. If your eyes aren’t doing enough of a job to convince you, get them checked. This cake is every bit as delicious as it looks. It’s moist. It’s sweet. It’s slightly spicy. It came from a bundt pan that was worth every penny. However, if you don’t have the one I do, don’t let that dissuade you from making this: any standard 10 cup cake pan will do, OR two loaf pans with the batter divided between them. Try this. Kinda not asking or suggesting.

Linking this up to Fiesta Friday #190, co-hosted  this week by Shinta @ Caramel Tinted Life and Diann @ Of Goats and Greens.

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Browned Butter Spice Cake

Recipe Adapted from Lauren Chattman

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Ingredients

For Cake

  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 (2 sticks) cup unsalted butter, cubed
  • 1 3/4 cup cake flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups packed light brown sugar
  • 2 eggs
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 2/3 cup whole milk

For Glaze

  • 1/4 cup unsalted butter, cubed
  • 1 1/4 cups powdered sugar
  • 1-3 tablespoons whole milk
  • 1 teaspoon lemon juice
  • Pinch of salt

 

Directions

Preheat oven to 325 degrees Fahrenheit. Grease or spray with cooking spray, a 10-cup Bundt or tube pan (you can also use two loaf pans). Sprinkle with flour & tap out excess. Set aside.

In a small bowl, combine the cinnamon, coriander, cloves and nutmeg. Set aside 1/2 teaspoon of this mixture for the glaze.

Heat the 1 cup of butter in a saucepan over medium heat, about 5-7 minutes, or until the milk solids on the bottom are dark brown and the mixture smells nutty& caramelized. Stir the rest of the spice mixture into the butter and let cook for about 10 more seconds. Immediately pour into a shallow dish and place in the freezer. Leave in there until the mixture is firm, like the texture of regular butter, about 20-30 minutes, stirring occasionally.

In a medium bowl, combine the flour, baking powder and salt. Set aside.

When the browned butter has become firm enough, place it in bowl of a standing mixer or a large bowl. Add the light brown sugar, then use the paddle attachment (or a handheld mixer) to beat at medium speed until creamed, light & fluffy. At medium low speed, add the eggs and egg yolks (one at a time EACH and beating well after each addition). Use a spatula to scrape the sides of the bowl down regularly to make sure the ingredients are well combined. Beat in the vanilla extract.

Alternate between adding the flour mixture & the whole milk to the batter, starting and ending with the flour mixture. After last addition, turn up to medium speed and beat for about 30 final seconds. Spread the batter in the pan, using the spatula to smooth the top out. Lift the pan up and tap it onto the countertop 2-3 times to prevent air bubbles while baking. Place the pan on a sheet pan and bake for 45-50 minutes, until golden brown, toothpick inserted in center comes out clean & inner temp reaches 195-200 degrees Fahrenheit. Cool in the pan for 20 minutes before turning out onto a wire rack to cool completely.

For Glaze: heat 1/4 cup butter in small saucepan over medium heat until milk solids on the bottom are dark brown and the mixture smells nutty& caramelized. Remove from heat & slight cool. Use a fork or a whisk to mix in the powdered sugar, 1 tablespoon of milk, lemon juice, salt and reserved 1/2 teaspoon of spice mixture. Adjust the thickness and thinness of glaze to your desired consistency. Use the tines of a fork to drizzle over the cake. Allow to set for about 40 minutes before serving.

Cinnamon Crumb Coffee Cake

First, let me just wish prayers, well wishes and safety to everyone in Texas, Florida, Puerto Rico, the Caribbean and everywhere else that are being affected by these terrible hurricanes.

Second, today’s post is about doing things that I haven’t done for a while.

I haven’t traveled very far for a long time. The last time I was on a plane was when we made the cross-country move to California, almost exactly a year ago. Since then I’ve pretty much stayed on the west side. But that’s about to change.

By the time you guys read this post, I’ll have already hopped a Red Eye flight and arrived back in the Mitten for a visit, for the first time in a full year.

Apart from the fact that I cannot believe a full year has passed so quickly since the move, it’s going to be good to get back in my hometown to see my family again. We’re fortunate to live in a time where technology like Hangouts, Facetime and Messenger exists and I can video chat with them, but it’s not the same as in-person contact. The huge distance factor creates this feeling where you it’s like you’re out there in a kind of ‘bubble’ where you’re apart from other things that are going on.

I’m looking forward to taking a brief pause in the everyday routine and get back to something that I’ve been away from for a while. Sometimes it takes actually revisiting a memory, place or person to make you realize how much you missed them. That’s certainly the case with my going back to the hometown, and it’s also the case with today’s recipe.

Cause y’know, I can find a way to make just about anything link back to my food. It’s kinda what I ‘do’.

Before I baked the recipe and wrote this post I really can’t remember the last time I ate coffee cake. And I did try to remember. It’s not likely that I can forget food that I ate and really enjoyed so the chances are, I either haven’t had coffee cake in close to a decade, or if I did, it was so Godawful that I’ve subconsciously blocked it out of my memory.

(And if it was awful, I’m choosing to just not count it as something I actually ate. Therefore, the calories I wasted by eating it don’t exist. Cause, I do what I want,)

One thing I can promise is that I’m not going to be able to forget eating this cake. Nor do I want to.

The sour cream inside the batter makes the cake soft, with a moist crumb that (unlike a lot of run-the-mill coffee cakes) isn’t overly dry and crumbly. A ribbon of brown sugary goodness runs through the middle. Then on top is my personal favorite: the buttery cinnamon sugar streusel topping that when baked, forms an almost crunchy texture contrast to the softness of the cake. And because I just don’t ever know when to quit, I topped all of it off with a smooth powdered sugar icing drizzle.

If you’re like me and it’s been a long time since you had coffee cake, do yourself a favor and let this be the recipe that makes you go back to it and remember why you love it so much in the first place.

Linking this up to this week’s Fiesta Friday #188, co-hosted this week by Jhuls @ The Not So Creative Cook and Nimmi @ Adorable Life.

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Cinnamon Crumb Coffee Cake

Recipe Adapted from King Arthur Flour

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Ingredients

For Cake

  • 8 tablespoons (1 stick)
  • 1 cup (7 ounces) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (8 ounces) sour cream
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder

 

For Filling

  • 1 cup light or dark brown sugar
  • 1 1/2 tablespoons ground cinnamon

For Streusel Topping

  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 1 tablespoon ground cinnamon
  • 6 tablespoons unsalted butter, melted

For Icing

  • 1 cup powdered sugar
  • 2-3 tablespoons milk

 

 

Directions

Preheat oven to 350°. Grease and flour a 9 or 10 inch tube pan and set aside.

In a small bowl, combine the ingredients for the filling. Set aside. In another small bowl, set aside the ingredients for the streusel topping. Set aside.

In a large bowl of a standing mixer (or using a handheld one) cream together the butter and sugar until light and fluffy. Add the eggs, one at a time. Add the sour cream and vanilla extract.

In a medium size bowl whisk together the flour, baking soda, salt and baking powder with a fork. Slowly fold in the dry ingredients into the wet. Place half of the batter into the bottom of the tube pan, using a spatula to spread it out.

Sprinkle the filling over the batter, then pour the rest of the batter on top of it. Use a butter knife to gently swirl the filling throughout the batter. Sprinkle the topping over the batter until completely covered.

Bake for 40-45 minutes in the oven, until a toothpick/tester inserted in the center comes out clean. Remove cake from oven, allow to cool in pan for about 20 minutes, then turn out and allow to cool completely on a wire rack.

S’mores Cake

It’s summer time and in the summer time we eat s’mores. This is non-negotiable.

IF by some odd chance you think you don’t like s’mores, you’re dead wrong. More than dead wrong. You’re lost. You’re confused. You don’t actually believe that you deserve nice things.

Let me enlighten you. Let me bring you back into the light. Trust, I’m only here to help. You do deserve nice things in life and one of the greatest is a s’more, or (come to think of it), anything that is s’mores flavored.

If you’ve been following along with the blog for a bit then you know by now that I’m…fond of s’mores flavored desserts. So far I’ve hit you guys with popcorn, sandwich cookies and brownies–ALL of which, you should try because they’re friggin delicious.

Today I’m back with a new addition to the collection that I’m pretty proud of: a s’mores flavored layer cake.

The first thing that I want to point out about this recipe is rather obvious: this isn’t a conventional round layer cake. Most layer cake recipes call for you to have at least 2, and at times up to 4 or 6 different pans to bake the batter in, and even though I bake often I have 3 cake pans and never really feel like using them much. You have to measure out and weigh the batter in each pan to make sure there’s an even amount in each and sometimes I just can’t be be bothered. All of this cake’s batter bakes in one single loaf pan–the kind that MOST people already have in their cabinets. Rather than divvy up the batter between multiple pans, it’s baked into one cake that’s then split into three rectangular layers later on.

I’ve seen recipes for other s’mores cakes before and interestingly enough, the cake is often chocolate flavored. I…don’t understand this. The base of the s’more are graham crackers that house the marshmallow and chocolate inside. You’ve just got to have that graham cracker flavor to balance the other two. In this recipe, the cake batter is given a warm, nutty, caramel-y flavor with brown sugar and the essential graham base flavor by the addition of finely crushed graham cracker crumbs.

If that doesn’t sound yummy enough all on it’s own, after you split the layers of the cake and start to assemble it is where things get REALLY tasty. We’re not just putting melted marshmallows into the buttercream; to give it that special ‘campfire’ flavor, the marshmallows are first toasted underneath the broiler until they are JUST the right color and brownish hue (much like you’d get holding them over a flame on a stick), then mixed into a smooth buttercream. This buttercream gets spread in between and on top of all the cake layers along with…what else? Smooth, rich semi sweet chocolate. Once you’ve assembled the cake, it get completely covered with the toasted marshmallow buttercream then broken graham cracker shards and mini marshmallows are pressed into the gooey deliciousness and the whole thing gets drizzled with even more melted chocolate.

Guys, I am so proud of this thing. You don’t even know. It is soooo good. There’s not one single thing I would change and I’m excited to share what is trully a perfect summer dessert. Please try it. I’m sharing this cake at Fiesta Friday #182, co-hosted this week by Liz @ spades, spatulas & spoons and Jenny @ Jenny Is Baking.

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S'mores Cake

Recipe Adapted from Food & Wine and The Cookies & Cups Cookbook

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Ingredients

For Cake

  • 1 1/2 sticks unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 1 1/2 cups cake flour
  • 1/2 cup finely ground graham cracker crumbs, from half a sleeve
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons whole milk
  • 2 tablespoons heavy cream
  • 3 large eggs
  • 1 tablespoon vanilla extract

For Marshmallow Buttercream

  • 3/4 cup (1 1/2 sticks unsalted butter, softened)
  • 8 ounces mini marshmallows
  • 2 cups powdered sugar
  • 1-2 tablespoons heavy cream

For Chocolate Ganache

  • 1 cup semi sweet chocolate chips or chunks
  • 1/4 cup heavy cream

For decorating: extra graham crackers, broken into pieces and partially crushed, optional

 

Directions

Preheat oven to 325°F. Spray an 8 x 4 inch loaf pan with cooking spray and set aside.

In a medium bowl combine the cake flour, graham cracker crumbs, baking powder and salt. Set aside.

In the bowl of a standing mixer or using a hand held one, cream the butter and sugars together until light and fluffy.

In a small bowl combine the milk, heavy cream, whole milk, eggs and vanilla extract with a fork, whisking until egg yolks are broken and thoroughly combined.

Alternatively add the dry ingredients and egg mixture to the creamed butter mixture, starting and ending with the flour. Make sure you use a spatula to scrape down the sides of the bowl as you add the ingredients to ensure even mixing.

Pour the cake batter into the prepared loaf pan. Bake for about 50-55 minutes in the oven, until a toothpick inserted into the center comes out clean. (Pound cakes are done at about an internal temp of 195-200 degrees Fahrenheit if you have an instant thermometer.) Allow to cool for about 15 minutes in the pan, then turn out and cool completely on a wire rack.  Place the cake in the fridge for about one hour, or the freezer for 20 minutes to let it firm up.

For Marshmallow Buttercream: Preheat the broiler. In the bowl of a standing mixer cream the butter together with the powdered sugar until light and fluffy. Line a sheet pan with parchment paper and spray it lightly with cooking spray. Spread the marshmallows out in a single layer, keeping them close together. Place underneath the broiler and let them get lightly browned; DON’T WALK AWAY. This takes no more than 30-40 seconds. Using a rubber spatula you spray with cooking spray immediately scrape the toasted marshmallow into the creamed butter/sugar mixture. Mix on low speed until combined. If it seems too stiff, you may add the heavy cream to your desired consistency.

Gently heat the heavy cream in a microwave safe bowl (about 45 seconds should do it). Pour it directly over the chocolate in another bowl and gently stir until it completely melts. If it’s too stiff you can add more warm heavy cream.

Take the cake out of the fridge/freezer. Cut it into three layers (it’s okay if they’re not perfectly even. Mine weren’t either.) Level the tops of each cake. Line the edges of a cake platter with strips of parchment paper to keep the platter clean while you assemble the cake. Smear a little of the chocolate or buttercream in the center to keep the cake from moving around. Place one cake layer on the platter. Spread or pipe a border of the marshmallow buttercream around the edges, bringing them up almost like a fence. Fill in the center with more buttercream, then dollop the chocolate ganache on top, trying to keep it inside the buttercream ‘fence’. Add the second layer and repeat then place the third cake layer on top. Spread the top of the cake with the remaining buttercream. Using a spatula to smooth out the sides of the cake, dipping it in some warm water intermittently.

Press the broken graham crackers and crumbs onto the sides of the cake (They don’t have to cover it completely). Sprinkle more of the crumbs on the top, then use a fork to drizzle the rest of the chocolate ganache on the top.) Place the cake in the fridge to let the buttercream and chocolate to firm up a bit, 15-20 minutes before serving.

Cookies n’ Cream Layer Cake

There is a tangible difference in food that’s been made with care and love versus food that’s been made without them and don’t you let anyone tell you there isn’t. Anyone who says there isn’t has never had food made for them with love, and that’s truly unfortunate. When I was younger, I thought it just boiled down to some people were good cooks and some people weren’t–now that I’m older and that I’ve learned how to cook and bake rather well myself I understand that it’s a bit more complicated than that.

I’ve eaten in swank restaurants where the food was both expensive and undoubtedly delicious, but given the choice I still would’ve rather been in my grandma’s house eating a dish of her smothered steak and gravy.  I would take her Lemon Pound Cake over the most pricey, fancy souffle from the best pastry chef in the world ANY DAY.

Know why? Because regardless of whether or not the fancy food tastes delicious, I know for a fact that there is more love for ME personally in her dishes than anything a chef that doesn’t know me from Eve can put into his food, no matter how technically flawless it is. It may sound corny, but for me, food made with love tastes like home; the taste that gives you the ‘itis’ where you’re full, satisfied, and want to take a nap afterwards, then wake up and have a little bit more.

The only thing more gratifying for me than eating food made with love is being the one to make it for my loved ones, especially when it’s a special request/favorite of theirs. Because I know them, I know exactly what they want and how they’re going to want the food to taste and that knowledge makes me all the more determined to put as much care and consideration into what I’m doing to make sure the food meets their anticipation for it. My fellow food bloggers/cooks out there will know the immense feeling of satisfaction that comes with watching someone you love eat and rave over their favorite food and know that YOU were the one to make it for them. It’s a wonderful thing.

My twin sister came out to visit us a few months ago. There’s little to nothing that I don’t know about her, including the fact that she loves practically ANYTHING cookies and cream flavored. The Cookies and Cream flavor is best described as that of the Oreo sandwich cookie: a sweet vanilla base mixed with chocolate. She mostly eats ice cream, and we very well could’ve just got a pint of it to keep in the freezer but when she booked her flight to come out here I decided to make something that was bit more special than ice cream to surprise her with.

This may be the easiest layer cake I’ve ever made. Unlike most others that have lengthy ingredients and complex instructions this cake is so simple it doesn’t even require a standing or hand held mixer. If you’ve got a large bowl, a whisk (or even a fork), you can make this cake and have it baking in the oven in less than ten minutes, no joke. The recipe that I included does give instructions for making whipped cream from scratch. However. In the case that you don’t have a standing or handheld mixer….lean in closer. A little bit closer. Little bit closer.

*whisper*  You can buy pre-made cool whip that you thaw and it will still work out fine.

The finished product is what is probably the most “Cookies and Cream”-y thing I’ve ever seen or tasted. Normally I’m not even a huge fan of chocolate cake, but the combination of the cake with the cookies and cream whipped cream filling just really works. The cake texture itself is very moist, the chocolate flavor isn’t overwhelming and there’s a fluffiness in the whipped cream that adds lightness to the cake that cuts some of its richness. Then again, I DID make it with lots of love. That was bound to have an effect on the tastebuds.

Sharing this cake at this week’s Fiesta Friday #180  co-hosted this week by Tracey @ My Baja Kitchen and Jhuls @ The Not So Creative Cook.

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Cookies n' Cream Layer Cake

Recipe Adapted from Serious Eats

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Ingredients

For Cake

  • 1 1/2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 plus 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plus two tablespoons white sugar
  • 1 cup plus two tablespoons sour cream (or plain yogurt)
  • 2/3 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract

For Whipped Cream

  • 50 Oreo cookies
  • 4 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon vanilla extract

 

Directions

Preheat oven to 350 degrees. Spray two 9 inch cake pans with cooking spray, then line with wax or parchment paper; spray the paper and set aside.

In a small bowl, combine the flour, cocoa powder, baking soda and salt with a fork or wire whisk and set aside.

In a large mixing bowl combine the sugar, vegetable oil, eggs and vanilla and beat with a fork or a whisk. Fold the dry ingredients into the wet ones and mix thoroughly.

Divide the batter evenly between the two pans and place the pans on a large sheet pan. Bake in the oven until cake separates from the sides of the pans and a toothpick or knife inserted in the center comes out clean, about 20-25 minutes.

Allow cakes to cool in pans for about ten minutes, then turn out and allow to cool completely on wire racks.

Take a knife and cut 10 of the Oreos in half and set aside. Put the rest of the cookies in a Ziploc plastic bag and use a rolling pin or the bottom of a glass to crush into crumbs.

In a mixing bowl beat the heavy cream in 2 batches, 2 cups at a time until the cream has stiff peaks. Beat the vanilla and powdered sugar in with the second batch, then combine them together. Reserve about 3/4 cup of whipped cream in a small bowl in the fridge.  Gently fold in all but about 1 cup of the crushed Oreo cookie crumbs with a spatula.

Level both cakes so that they are flat on the tops. Line the edges of a cake platter with strips of parchment paper to keep the platter clean while you assemble the cake. Place one cake layer on the platter.  Spread about half of the Oreo whipped cream onto the cake, then place the second cake layer on top. Use a spatula to cover the tops and sides of the cakes with a thin layer of the cream, then refrigerate for about 1 hour until the layer is firm, to allow a crumb coat to form.

Place the rest of the cookie cream on top and on the sides of the cake. Take the reserved cookie crumbs and press evenly onto the sides of the cake with your fingers. (This may get a little messy so you can place a layer of foil or wax paper underneath the cake to pick up any of the spare crumbs.) Take the Oreos you’ve sliced in half and press onto the top of the cake. Remove the bottom strips of parchment paper. Take the reserved whipped cream and pipe small rosettes in between the sliced Oreos and along the bottom of the cake to form a border. You can also place one whole Oreo in the center of the cake and pipe rosettes around that, if you like.

Refrigerate for about 1 hour to allow whipped cream to set before slicing and serving. Keep cake refrigerated when not eating.

Malinda Russell’s Washington Cake

Gather round guys. Hi(story) lesson time.

The ‘official’ independence day for the United States is July 4th, as the Declaration of Independence from Great Britain was signed by the colonists of the Continental Congress on July 4th, 1776. However, if we’re going to get down to brass tacks, the facts are these: freedom in the colonies was at that  time only extended to white men and women; the independence/emancipation of the sizable population of Africans who had been stolen from their homes & transported to the colonies through the Trans-Atlantic slave trade were not included in the Constitution, nor were they granted their freedom after the Revolutionary War.

A widely held belief is that the Emancipation Proclamation that President Abraham Lincoln authorized and put into effect in 1863 during the Civil War is what ultimately freed the slaves. This is somewhat inaccurate.  The official laws of the post-Civil War United States did not grant freedom to all African Americans until the ratification of the 13th amendment in 1865, almost 90 years after the Revolutionary War (and even then, there was still a loophole to that amendment if the individual had committed a crime, see Ava Duvernay’s “13th” documentary on Netflix for more on that). Without getting too bogged down into historical details, I’ll just say this: the EP was a military tactic that specifically freed slaves in the Southern rebel Confederate states that had committed treason against the Union and were then considered enemy territory, but had been won and occupied by the Union Army during the war. It left out slaves within the border states as well as territory within 3 Confederate states that were under Union control.

Why am I saying all of this?

Well, next Monday will be June 19th.  Even though the Emancipation had taken effect on January 1st 1863, the slaves in the state of Texas, widely isolated from the North and Southern parts of the country did not even receive word of it until June 19th 1865, after the Civil War had ended and President Lincoln had been assassinated. Many of these freed people of Texas commemorated June 19th as the day of their emancipation and made it one of celebration and religious ceremonies. Like any other celebration, this included good food.

(There’s a point to all of this, and I’m getting to it now, I swear.)

Malinda Russell was an African American woman born in 1820 in the state of Tennessee. Because her grandmother was freed by her owner, her subsequent children and grandchildren were also freed. By her account, Malinda wanted to immigrate to Liberia where there was a colony of former African American slaves, but was robbed by one of her traveling companions & forced to stay in Virginia. She worked there and in Tennessee again as a washerwoman, nurse, cook, and later kept a pastry shop. After this, she moved to Michigan where she published “A Domestic Cook Book Containing a Careful Selection of Useful Receipts for the Kitchen ” in 1866. The pamphlet that Malinda published became the first cook book published by a Black woman in the United States.

As an African American, I am the descendant of slaves myself on both sides of my family, so the date/celebration of June 19th, holds a particular historical significance to me. Second, like Mrs. Russell,  I’m a Black woman from Michigan who loves to cook/bake, and can do it rather well. (I’d also love to write a cookbook of my own one day, knock on wood)

Her story resonates with me. Her food resonates with me. Therefore, I decided I would pay tribute to the lady, her story and her food in this post.

This is, hands down, one of the best cakes I’ve ever made. The texture inside is SO tender and moist. When I first took it out of the oven, I was concerned that despite being the right temperature, I’d under-baked it because it seemed a little wet in the center of the tube. Nope. It wasn’t underdone in the slightest. It was just perfect.

I can’t claim to have altered this recipe too much; it’s practically perfect enough all on its own. My personal modification was to add orange zest and juice to the batter to give a citrus flavor to what’s already a dynamite butter cake, then add an icing also flavored with orange juice. If you’d like to try another citrus, like lemon, lime, (heck maybe even grapefruit), I think you’d get equally wonderful results.

Linking this post up to Fiesta Friday #176, co-hosted this week by  Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook.

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Malinda Russell's Washington Cake

Recipe Adapted from “American Cake” by Anne Byrn

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Ingredients

  • 1 cup (2 sticks) unsalted butter, softened to room temp
  • 3 cups granulated sugar
  • Pinch of salt
  • 6 large eggs
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 3 cups all purpose flour
  • 1 teaspoon cream of tartar
  • 1 tablespoon orange juice
  • 1 teaspoon grated orange zest
  • 1 cup powdered sugar
  • 1 teaspoon orange juice
  • 2-3 teaspoons milk

Directions

Preheat oven to 325°. Grease and flour a 10-inch tube pan and set aside.

Place the butter in the bowl of a standing mixer or a large bowl. Beat until light and fluffy on medium speed, about 1 minute. With mixer still running, gradually add the sugar and salt beat until mixture becomes light and creamy again. Make sure to frequently scrape down the sides of the bowl with a rubber spatula to ensure even mixing.

Add the eggs, one at a time, mixing for about 15 seconds each. Turn mixer off.
In a small bowl combine the baking soda with the buttermilk. In a medium size bowl combine the flour with the cream of tartar. Alternate between adding the dry ingredients and the buttermilk mixture to the butter-egg mixture; start AND end with the flour and be sure to remember to scrape down the sides of the bowl with the spatula to ensure even mixing. Fold in the orange juice and zest last, stirring until just combined.

Pour the batter into the prepared pan, smoothing with a spatula. Tap the pan a few times on the counter top to help prevent air bubbles.
Place on middle rack of oven and bake until the top of the cake is golden and a toothpick inserted into the center comes out just clean, about 1 hour and 10 minutes. (Pound cakes are done at an inner temp of around a 195-200°. Fahrenheit)
Allow to cool in pan for about 25-30 minutes, then turn out onto a wire rack to cool completely.

In a medium bowl, combine the powdered sugar with the orange juice and just enough of the milk to make a thick icing. Use the tines of a fork to drizzled on top of the cake, then allow icing to harden completely.

Strawberry Supreme Birthday Cake

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It’s my niece’s 4th birthday tomorrow. I have no idea how this kid is four already. I swear it was just yesterday I was sitting in the hospital room when she was wheeled in from the delivery with her mom, swaddled in her little burrito blanket. Time really does fly when it comes to kids, even when you’re just helping raise them.

I know I’m biased, but she really is such a sweetheart. I love her to death and feel blessed to have been able to be a major part of her life.

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I’ve been making her cakes for her day for the past two years. Last years was this Funfetti Cake. This year when I asked her what kind she wanted, she didn’t hesitate to reply: “Strawberry Cake, Auntie.”

I had my marching orders. A Strawberry Birthday Cake it was.

What first comes to y’all’s minds when you hear Strawberry Cake?

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If you’re like me, maybe you thought about strawberry shortcake–which is delicious, but I also knew wasn’t what my niece was talking about. There’s strawberry shortcake; a fluffy biscuit-y cake that’s served with whipped cream and strawberries. Then, there’s the Strawberry Cake; a pink colored cake that usually comes from a box mix. I loved it myself as a kid, and what little kid wouldn’t? It’s pink. It’s EXTREMELY sweet. 9 times out of 10 it’s spread with pink frosting.

strawberry-supreme-birthday-cake1

What’s the problem? Well, that cake is just so overly sweet  and artificial tasting. The ‘strawberry’ flavor and color often comes from the addition of a packet of strawberry jello packet. While this may not make a huge difference to a four year old little girl, it sure makes a difference to her 27 year old foodie and baker auntie who doesn’t like to have anything to do with box cake mixes.

I still wanted to give my baby what she wanted though: a yummy, pretty strawberry birthday cake. Guess what? I think I did, even sans cake mix.

strawberry-supreme-birthday-cake5

I won’t lie: layer cakes of any kind take patience and time. They can be a labor of love, and this cake is no exception. However, I’ve found that the work can be spread out over two days so that you’re not so rushed or in the kitchen for hours at a time by baking the cakes themselves on Day 1, refrigerating them overnight, then making the filling/frostings and assembling the whole thing on Day 2.

And I do have to say, the work is one hundred percent worth it. I don’t think this cake could be more of a Strawberry Cake if it tried: strawberries are literally in EVERY SINGLE part of it. There are pureed strawberries in the batter. The cake is filled with a fresh strawberry curd. The frosting is mixed with even more pureed strawberries.

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Strawberry on strawberry on strawberry.

The cake bakes up very moist and fluffy. The only downside was that the pureed strawberries in the batter did sink to the bottom of the pans. But that turned out okay too because they just melded together more with the strawberry curd. I’ve made lemon curd before, but never strawberry. This one was extremely easy to do and the result is a tart, smooth curd which gives a real punch of strawberry freshness to the overall taste of the cake. I think it might be the best part, to be honest. The frosting isn’t overly sweet thanks to the addition of the cream cheese to the butter and powdered sugar. And the scoop of the fresh strawberry puree gave it that pretty in pink tint that I knew my niece would love.

Linking this post with Fiesta Friday #161, co-hosted this week by Laura @ Feast Wisely.

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Strawberry Supreme Birthday Cake

Recipe Adapted from Taste of the South Magazine

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Ingredients

For Cake

  • 2 cups fresh strawberries
  • 2½ cups cake flour
  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup ice water
  • ½ cup whole milk
  • ½ cup buttermilk
  • ½ cup unsalted butter, softened
  • ½ cup butter shortening, at room temp
  • 1 ¾ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 3 large egg whites, at room temp
  • ¼ teaspoon cream of tartar

For Strawberry Curd Filling

  • 1 (16-ounce) package frozen sliced strawberries in syrup, thawed and drained
  • 1⁄2 cup sugar
  • 2 tablespoons cornstarch
  • 3 egg yolks, lightly beaten
  • 1 tablespoon lemon juice
  • 1⁄4 cup butter, cut into pieces
  • 1 teaspoon strawberry extract

For Strawberry Frosting

  • 1⁄2 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1⁄2 cup reserved strawberry purée (from Strawberry Curd)
  • 1 teaspoon strawberry extract
  • 6 cups confectioners’ sugar, sifted

 

Directions

Preheat oven to 325 °. Flour, grease and line three round 8 or 9 inch cake pans with wax paper or parchment paper. Set aside.

Pulse strawberries in a food processor or blender until well blended, but still with some chunks inside. Set aside in a small bowl. In a medium bowl, sift together the cake flour, all purpose flour, baking powder, baking soda and salt. Set aside. In a small bowl, combine the ice water, whole milk and buttermilk. In bowl of a standing mixer or using a handheld mixer, cream together the butter and shortening until creamy, about 3-4 minutes. Add the sugar and vanilla, mixing another 3 minutes. Add the egg and beat just until combined. Alternating adding the flour mixture and the milk mixture to the bowl, starting and ending with flour mixture, scraping down the sides of the bowl with spatula to ensure it’s well mixed. Remove this mixture to another bowl, & wipe out thoroughly. Using clean beaters, place the egg whites and cream of tartar together in the bowl at medium speed, beating until soft peaks form. Using a spatula, fold the egg whites into the cake batter. Fold in the strawberries. Divide the batter evenly between the three pans, smoothing the tops with spatula. Bake for 35-40 minutes, until a toothpick inserted inside cakes comes out clean. Let cool in pans for 20 minutes before removing from pans and letting cool completely on wire racks.

For Curd: Pour the drained strawberries into a food processor or blender and pulse until smooth. Remove and reserve 1/2 cup of t he puree for the Strawberry frosting. In a medium saucepan, add the strawberries, sugar, cornstarch, egg yolks and lemon juice over medium heat, whisking constantly until thickened; about 7-8 minutes., Remove from heat and add the butter in chunks, then the strawberry extract. Let mixture cool slightly, cover with a piece of plastic wrap and refrigerate for 2 hours before using.

For Frosting: Cream together the butter and cream cheese in bowl of a standing mixer or using a handheld one until fluffy. Add the reserved strawberry puree and the extract and mix until just combined. Add the confectioner’s sugar one cup at a time and beat together until smooth and creamy.

To Assemble: Level the tops of each cake. Line the edges of a cake platter with strips of parchment paper to keep the platter clean while you assemble the cake. Place one cake layer on the platter. Pipe a border of frosting around the edges of the cake. Spread about half of the strawberry curd inside the border, smoothing with a spatula. Top with another cake layer and repeat process. Top with final cake layer. Spread entire cake with just frosting enough over the top and sides to make a crumb coat. (It should be thin).  Refrigerate cake for one hour until the crumb coat is firm. Finish spreading the remainder of the frosting on the cake, decorating with sprinkles if desired. Remove the parchment strips from the platter before serving.

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