Showing posts with label bundt cake. Show all posts
Showing posts with label bundt cake. Show all posts
TWD: Mocha Almond Marbled Bundt Cake
Labels:
bundt cake,
cakes,
TWD
·
Having baked this cake before, I was guranteed of an amazingly moist cake with the intense aromas of chocolate and coffee swirled through the creamy vanilla batter. A little bit of three nirvanas in a slice of humble cake.
And this week with 2 additional aunties and one perpetually hungry boy in the house, finishing the cake looks a whole lot easier!
For more, check out Erin's blog here!
Mocha-Walnut Marbled Bundt Cake Recipe
Adapted from Baking: From My Home to Yours by Dorie Greenspan
2 1/4 cups all-purpose flour
1/2 cup finely ground almonds
1 tsp. baking powder
1 tsp. salt
2 sticks plus 2 tbsp. unsalted butter, room temperature
3 oz. bittersweet chocolate, coarsely chopped
1/4 cup coffee, hot or cold
1 tsp. finely ground instant coffee or instant espresso powder
1 3/4 cups sugar
4 large eggs, room temperature
2 tsp. vanilla extract
1 cup whole milk, room temperature
Preheat the oven to 350 degrees F.
Use a 12 cup bundt pan. Don’t put it on a baking sheet – you want the heat to circulate through the Bundt’s inner tube.
Whisk together the flour, ground walnuts, baking powder and salt.
Set a heatproof bowl over a pan of simmering water. Put 2 tbps. of the butter into the bowl, along with the coffee, chocolate and instant coffee. Heat the mixture, stirring often, until melt and smooth and creamy. Remove from heat. (I do this step in the microwave, stirring every 20 seconds. It doesn’t take long.)
Beat together the remaining butter and the sugar at medium speed for about 3 minutes – you’ll have a thick paste; this won’t be light and fluffy. Beat in the eggs one by one, beating well after each addition. The mixture should look smooth and satiny. Beat in the vanilla extract. Reduce the mixer to low and add the dry ingredients and the milk alternately, adding the dry in 3 portions and the milk in 2 (begin and end with the dry).
Scrape a little less than half the batter into the bowl with the chocolate mixture and, using a spatula, blend thoroughly.
Either layer the two batters or alternate spoonfuls of light and dark batter in the pan. When all the batter is in the pan, swirl a knife sparingly through the batters to marble them.
Bake for 60-75 minutes or until a thin knife insereted deep into the centre of the cake comes out clean. Transfer the Bundt pan to a rack and let cool for 10 minutes before unmolding, then cool the cake completely on the rack.
Coconut Tea Cake
Labels:
bundt cake,
cakes,
recipes
·
Being displaced from the TWD bakers is upsetting. But let's face the facts, with my shift to the UAE, I just can't cope with the weekly task of having to bake up these glorious treats. Kudos to those who have managed to sustain the practise from the very start till now.
I admire your discipline (of which mine is short-lived).
Yet despite my grudges, deep down inside, a part of me misses the action with Tuesday's with Dorie. The occasional challenges posed by the more ardous unapproachable recipes,somehow seemed a little accessible with the backing of a wonderful team of bakers.
So being the stalker that I am, I decided to bake along with the group this week. Partially also because I found the coconut tea cake recipe irresistable. Who could dispute a summery combination of toasted coconut and more rich coconut milk? I couldn't for sure.
Coconut Tea Cake
adapted from Dorie Greenspan
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp cinnamon
Pinch of salt
3/4 cup shredded unsweetened coconut
1 cup canned unsweetened coconut milk (shake well before opening)
4 tb (1/2 stick) unsalted butter
4 large eggs
2 cups sugar
1 tsp vanilla extract
Preheat oven to 350 degrees F. Butter a 9- or 10-inch Bundt pan.
In a bowl, whisk together the flour, baking powder, cinnamon, and salt.
In a small, dry skillet, toast the shredded coconut over medium heat until golden-brown, 2 to 3 minutes. Remove from heat and let cool, then whisk into flour mixture.
In a small saucepan, combine the coconut milk and butter; heat over medium, stirring occasionally, until butter is melted. Remove from heat.
In the bowl of a standing mixer, beat the eggs and sugar on medium-high speed until pale and nearly doubled in volume, about 3 minutes; beat in vanilla. Reduce mixer speed to low and add dry ingredients, mixing just until combined. With mixer running, stream in coconut milk mixture and beat until batter is smooth. Pour into pan and bake for 60 minutes, until top is golden and inserted cake tester comes out clean.
Let cake cool 10 minutes, then invert onto cooling rack to come to room temperature.
Sour Cream Marble Cake
Labels:
bundt cake,
cakes,
recipes
·
I've been a very bad girl.
Rewinding a week or two back, I took a quick peek into the new ultra wide fridge a few days into moving. Peering into the frosty depths of the significantly deep vacuole, my vision locked on a semi-opened container. Oh gosh...sour cream and expiring in 2 days too. Resistance was futile and soon, the mixer was at work, churning out glorious batches of velvety smooth batter before being snatched up by clumsy hands sliding it into a well-buttered bundt pan.
When the alarm chimed ( simultaneously with the bustle of the sofa movers), a crown of sweet marbled goodness stood before me. Needless to say, I had no resolution whatsoever. I attacked! chomping on the confection slowly but surely.
Bad? I've been absolutely corrupt.
I can't believe I ate the entire cake by myself.
Sour Cream Marble Cake
adapted from Carole Walter's 'Great Coffee Cakes'
Makes one 9 - inch Bundt cake, 10 to 12 servings
AT A GLANCE
Pan: 9 - inch Bundt pan
Pan Prep: Butter generously/flour
Oven temp: 350°F
Baking time: 55 to 60 minutes
Weaving together swirls of deep chocolate and creamy vanilla, this sour cream marble cake is an irresistible taste combination any time your sweet tooth calls. It never ceases to amaze me that so many people are drawn to these contrasts of flavors and colors. To achieve a beautiful marbled affect, be sure to follow the directions carefully. If the batter is overworked, the layers of chocolate and vanilla will not be clearly defined.
MARBLING
3 ounces fine - quality bittersweet chocolate, such as Lindt, coarsely chopped (see pages 387-388)
4 teaspoons unsalted butter
3 tablespoons Dutch - process cocoa powder
2 tablespoons light corn syrup
3 tablespoons water
1⁄4 teaspoon baking soda
BATTER
21⁄2 cups sifted cake flour, spooned in and leveled
11⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
11⁄4 cups sour cream
1⁄4 cup milk
11⁄2 teaspoons pure vanilla extract
3⁄4 cup (11⁄2 sticks) unsalted butter, slightly firm
11⁄2 cups superfine sugar
4 large eggs
Powdered sugar, for dusting
1. Position the rack in the lower third of the oven. Heat the oven to 350°F. Generously butter a 9 - inch Bundt pan, dust with flour, then invert the pan over the kitchen sink and tap firmly to remove the excess flour. Set aside.
Make the Marbling
2. Melt the chocolate and butter in a 2 - quart bowl set over a pot of simmering water. (The bottom of the bowl should not touch the water.) Stir in the cocoa powder, corn syrup, and water, mixing until smooth. Remove from the heat and blend in the baking soda. Keep the chocolate mixture warm over the water bath while you prepare the batter.
Make the Batter
3. In a large bowl, thoroughly whisk together the flour, baking powder, baking soda, and salt and set aside.
4. In a medium bowl, combine the sour cream, milk, and vanilla. Set aside.
5. Cut the butter into 1 - inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 2 minutes, then add the superfine sugar, 1 to 2 tablespoons at a time, taking 6 to 8 minutes. Scrape down the side of the bowl as needed. Add the eggs, one at a time, at 30 - second intervals, scraping down the side of the bowl again.
6. Reduce the mixer speed to low. Add the dry ingredients alternately with the sour cream mixture, dividing the flour into three parts and the sour cream into two parts. Mix just until blended after each addition. Scrape down the side of the bowl as needed.
7. Remove the marbling mixture from the water bath. Measure 11⁄2 cups of the batter, and add it to the marbling mixture, folding the two mixtures together gently.
Finish the Cake
8. Spoon one - half of the vanilla batter into the prepared pan and smooth the top with the back of a large soupspoon. Using about one - third of the chocolate batter, distribute spoonfuls evenly over the vanilla batter, smoothing it carefully to the edge and covering as much vanilla batter as possible. Spoon one - half of the remaining vanilla batter over the chocolate batter. Spread the remaining chocolate batter over the vanilla, then finish with the remaining vanilla batter. As each layer of vanilla batter is spread, cover as much of the chocolate as you can.
9. Insert a table knife almost to the bottom of the pan and gently lift the knife up, over, and down again to fold the batters together, making about 15 folds as you rotate the pan. Smooth the top of the batter with the back of a large soupspoon.
10. Bake for 55 to 60 minutes. The cake is done when the top is golden brown and firm to the touch, and a wooden skewer inserted in the center comes out clean.
11. Remove the cake from the oven and let stand on a cooling rack for 15 to 20 minutes. Cover with a cooling rack, invert the cake, and carefully lift off the pan. Cool the cake completely on the rack. Just before serving, dust the top with powdered sugar.
Storage: Store under a glass cake dome or covered with plastic wrap for up to 5 days.
This cake may be frozen.
TWD: Banana Bundt Cake
Labels:
bundt cake,
cakes,
desserts,
TWD
·
TWD: The not so Classic Banana Bundt Cake
A pinch of wholesomeness to an otherwise indulgent month of TWD choices. The Classic Banana Bundt Cake as chosen by Mary of The Food Librarian as a testimonial to her love for unfrosted and unadorned cakes. I of all people, second that! *waves my hand in the air*. Nothing beats a warm slice of buttery cake on a clean platter complete with a pot of freshly brewed tea and/or Curtis Stone on the tellie and a great food magazine. So if you're saying that nobody understands you Mary, I DO! Out with the frostings!
So you must be thinking, what the heck kind of shrew are you. All the purist talk about adoration for unadorned plain cakes and your classic bundt cake turns out looking like a mutant from Mars? What is going on?!!
Well, didn't hear anything coming from the dining room whilst I was braving the heat of the caramel-ed pan in the kitchen, with plates rolling off the tables out into the frigid dining room. I convinced myself that perhaps having empty plates being returned probably meant a good thing.
The next day, I stole a bit from the final plating that I did for my little brother. AMAZING. at least I liked it. *grimaces*
For more photos of the beauties, please scroll down the TWD bloggers list. and for the recipe, click here!
TWD: french yogurt cake
Labels:
bundt cake,
cakes,
events,
TWD
·
As with the strange twist on my version's name, let me explain.. *taps foot* Nothing against the original published version on the book. But with the blue moon arisen above my horizons, I surely had to put my creativity to work. And alas... the pistachios stood like green magnets shining in awesome spectacle in my fridge. I gave in, swopping the fine almond flour for finely grounded pistachios instead. A cumbersome effort that was well worth the extra washing. The tender sprouting greens and incredible nutty aroma of the batter was right up my alley! With a gentle sprinkling of rosewater in place of the vanilla extract, I swear i could just feel a live persian dance in my kitchen.
And what better way to end off the entire mystical journey then a generous coating of warm apricot glaze and a shower of crushed pistachios... Now that's what I call a match made in heaven.
Stay tuned for next week recipe's of Blueberry Crumb Cake as chosen by ME!!!
Subscribe to:
Comments (Atom)
