chocolate snacking cake with orange glaze.

Several weeks ago Melissa Clark did a story in the NY Times about snacking cakes.  The kind of thing you make when you need a little pick-me-up/a small sugar rush/a little indulgence to go with your afternoon tea.    I loved the article and the premise of the snacking cake.  It just seems like the kind of recipe everyone should have it their repertoire.  Something you can whip up when your friends are having a bad day or you want to celebrate a little victory or perhaps just because (which is the ideal reason).   

I’ve made 2 of the 3 recipes and while the banana cake is a delight (who can say no to a caramel glaze?) it was the chocolate snacking cake with orange glaze that really won me over.  The chocolate cake is deeply chocolaty, spongy, and moist.   The glaze is sweet with the perfect amount of citrus punch and if offsets the bitterness of the cake incredibly well.   It’s a one bowl and maybe 15 minutes of active cook time.  This makes it dangerously easy to bake it pretty much any day of the week.   

Chocolate Snacking Cake With Orange Glaze

Recipe from the NYTimes 

For the Cake

⅓  cup/80 milliliters neutral oil, such as grapeseed or canola, plus more for pan

¾  cup/95 grams all-purpose flour

½  cup/50 grams Dutch-processed cocoa powder

½  teaspoon baking soda

¼  teaspoon baking powder

¼  teaspoon fine sea salt

2  ounces/60 grams chopped dark chocolate (about 1/3 cup)

½  cup/120 milliliters hot coffee

¾  cup/155 grams light brown sugar

⅓  cup/80 milliliters sour cream 

2  large eggs

1  teaspoon vanilla extract

For the Glaze

½  tablespoon finely grated tangerine or orange zest 

1  tablespoon tangerine or orange  juice

1  teaspoon fresh lemon juice

1  cup/115 grams confectioners’ sugar

Heat oven to 350 degrees. Grease a 9-by-9-inch pan and line with parchment paper, letting the two long edges hang over the sides by at least 2 inches.

In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.

In a heatproof bowl, melt chocolate in the microwave in 30-second intervals, stirring in between. Or you can melt the chocolate in a double boiler over simmering water on the stove, stirring well. Whisk in hot coffee.

Whisk together flour mixture, coffee-chocolate mixture, brown sugar, sour cream, oil, eggs and vanilla. Scrape into baking pan and smooth the top. Bake until the top is springy and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool completely before glazing.

When cake is cool, make the glaze: Whisk together tangerine zest, tangerine juice and lemon juice, then whisk in confectioners’ sugar. Taste, and if it’s too sweet, add another drop or two of lemon juice. Pour glaze onto cooled cake, and spread to the edges. Let glaze set for at least 30 minutes before serving.

sweet potato streusel loaf.

I did not intend on buying another pie book.  As much as I love pie, I have a love hate relationship with baking them.  Mostly because I suck at crimping pie edges.   One can't be good at everything.   

But alas, I did, because it's the Sister Pie Cookbook and when Tyler and I went to Detroit I fell in love with their shop.   It was cute and quirky and all of their baked goods were awesome.  It's an ode to the classic American bakery but with a twist - pies with local and seasonal fruit, peanut butter cookies with paprika, and savory scones.  It's everything I love nestled in corner shop on a street with really beautiful old homes.  

This book is great.  Especially now that we have gone from 80 degree and bare leg weather to me reaching for sweaters and a coat every-time I leave the apartment.  I'm not complaining.  It's baking, nesting, reading on the couch with a cup of tea and piece of this loaf weather.       

The technique used in the recipe for this loaf is awesome.  Throw all the loaf ingredients in a bowl and let rest over night.  This breaks down the oats and gives the whole thing a bit of tangy-fermented taste.  I love the juxtaposition of savory-ish cake with the sweet streusel topping.   The nuggets of cream cheese and sweet potato just make it fall.  And that's kind of all I want right now.   

Sweet Potato Streusel Loaf
Recipe from Sister Pie Cookbook

This freezes very well.  Slice before you freeze so you can have a piece whenever you want.

For the Sweet Potatoes

12 ounces of sweet potatoes (skin-on) scrubbed and chopped into 1/2 inch cubes
2 teaspoons olive oil
2 teaspoons light brown sugar
1/4 teaspoon salt

For the Cake

1 cup buttermilk
1/3 cup full-fat yogurt
1 large egg
1/3 cup oil (canola, grapeseed, etc.)
1/4 cup turbinado sugar
1 teaspoon vanilla extract
1 cup rolled oats
1/2 cup whole wheat flour
1/2 cup spelt flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger

For the Streusel 

3/4 cup all-purpose flour
1/3 cup light brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoons butter straight from the fridge cut into 1/2 inch cubes 

To Finish

4 ounces cream cheese at room temperature cut into 1/2 inch cubes
Turbinado sugar for sprinkling.

Roast your sweet potatoes.  Preheat your oven to 400 degrees.  Place the sweet potato cubes on a baking sheet and toss evenly with the olive oil, brown sugar, and salt.  Place in the oven and roast for 30 to 40 minutes, or until the sweet potatoes or fork tender.  Transfer the baking sheet to a wire rack to cool.   You can prepare the sweet potatoes up to 2 days in advance and store in an airtight container in the fridge.  

Mix the batter: In a medium bowl whisk the buttermilk, yogurt, egg, oil, sugar, and vanilla until well mixed and smooth.   In a large mixing bowl combine the oats, whole wheat, and spelt flours, baking powder, baking soda, salt, allspice, cinnamon, and ginger.  Add the buttermilk mixture to the dry ingredients, using a silicone spatula to gently fold them together until no dry spots remain.   Cover the bowl with plastic wrap or a lid and place in the refrigerator overnight.   

White the batter hydrates, make the streusel.  Combine the flour, brown sugar, cinnamon, and salt in a bowl.   Place the butter in the bowl and coat on all sides with the flour mixture.  Work to break up the cubes with your fingers and continue to cut the butter into the flour under the streusel resembles wet sand.   You can make the streusel up to 2 days in advance.  Store in an airtight container in the fridge.  

Preheat your oven to 350 degrees.  Line a 9x5 inch load pan with parchment.   Butter your parchment.  Spoon 1/3 of the batter into your parchment lined pan.  Top with 1/3 of your sweet potato cubes and 1/2 the cream cheese cubes - press the cubes down into the batter.  Sprinkle with turbinado sugar.  Pour in another 1/3 of the batter and top with another 1/3 of your sweet potato cubes and the remaining cream cheese cubes.  Again, press the cubes gently into the batter and sprinkle with turbinado sugar.  Top with the remaining 1/3 of the batter and the rest of your sweet potato cubes.  Gently press the remaining sweet potato cubes into the batter.  Distribute the streusel evenly over the loaf making sure to press down to adhere.   

Place the loaf in the oven and bake for 35 - 45 minutes or until a knife comes out clean.  Let cool on a wire rack.  Dust with powdered sugar.  Slice into 1 inch thick slices.  Remaining cake can be stored in the fridge for up 2 days or in the freezer for a month.   

applesauce cake with cream cheese and maple frosting.

September is essentially gone.  Tyler and I spent the majority of it on a most epic road-trip across the Southwest.  It was therapeutic and eye-opening and we came back from the desert to our dog and perfect fall weather and now, all I can think about is apple desserts and pasta bakes.  

I made this applesauce cake last weekend.  I liked that it was one-bowl and had frosting.   I also liked that the author of said recipe was Julia Turshen.  If you don’t know her you should rush out to buy her cookbooks and then follow her on Instagram.   She is a superwoman badass with the most adorable dogs and equally adorable wife.   She spends a lot of her time finding ways to support under-represented chefs and cooks, volunteering at different community organizations, and encouraging people to vote.   Also her food is the kind of simple, no-fuss but really delicious stuff everyone craves (and her recipes always work as written).   Basically she’s my idol.  

This cake is great.  I see myself making it a lot – for impromptu parties or just because it’s Tuesday. The frosting is just the right combination of tangy and sweet.  The cake is impossibly moist.  It’s exactly what you want from a fall dessert.      

Applesauce Cake with Cream Cheese & Maple Frosting

Recipe tweaked ever so slightly from Julia Turshen

The original recipe uses honey in the frosting.  I like honey but I really love maple syrup so you can most certainly guess which I used.  

For the Cake

2 cups all-purpose flour

1 tbsp ground cinnamon

1 tbsp ground ginger

1 1/2 tsp kosher salt

2 tsp baking soda

2 eggs, beaten

1/2 cup sugar

1/2 cup buttermilk, kefir, or plain yogurt

1 1/2 cups unsweetened applesauce (Homemade please!)

1/3 cup canola or other neutral oil

For the Frosting

6 oz cream cheese, at room temperature

2 tbsp sour cream or labneh

1/4 cup maple syrup or honey

Pinch of kosher salt

For the cake:  Preheat your oven to 350°F. Spray the bottom and sides of a 9-inch round cake pan with baking spray and line the bottom with a circle of parchment paper. Set the pan aside.

In a large bowl, whisk together the flour, cinnamon, ginger, salt, and baking soda. Add the eggs, sugar, buttermilk, applesauce, and oil and whisk gently just until everything is combined. Use a rubber spatula to scrape the batter into the prepared pan and then smooth the surface so it is even.

Bake the cake until it is just barely firm to the touch and a toothpick inserted in the center comes out clean, about 55 minutes. Set the cake aside on a wire rack to cool to room temperature.

Use a dinner knife to loosen the edges of the cake from the pan sides and then invert it onto your work surface. Peel off and discard the parchment. Invert the cake one more time onto a serving platter.

For the frosting:  In a large bowl, combine the cream cheese, sour cream, honey, and salt and whisk together aggressively until the cream cheese is slightly aerated (you can also do this with a handheld electric mixer or in a stand mixer).

Spread the frosting over the top of the cake and don’t worry too much about making this perfect. I think a not-too-perfect cake is so much better than a perfect cake. Cut into wedges and serve. Leftovers can be wrapped in plastic wrap and stored in the refrigerator for up to 3 days.

coconut, almond, and blueberry cake.

The snow will just not stop.   I always imagined that I could live in a place (like Alaska or northern Maine) where winter truly existed for 6 months of the year but I've come to realize after I am not cut out for that life. It takes a truly special kind of person to live there.  Someone who is capable of not wanting to burn their snow jacket by the end of March.   

SO! If you're in need of a little bit of summer sunshine and looking for a remarkably easy cooking project on this snow day, this is the cake for you (especially if you are blessed with a freezer stash of last summer's blueberries).   This cake bakes up with a pudding-like consistency that makes me feel as if I am getting the best of two deserts in one.   The edges of the cake are firm but as you move towards the center it's soft and almost custardy with pockets of jammy blueberries throughout.   The coconut is not a typical addition but it really adds a nice textural punch and flavor to the cake.  I couldn't help but tweak and add some ground ginger because I love nothing more then the combination of lemon+ginger+almonds.   It's not necessary but it adds another flavor dimension that works.   

Here's to spring (hopefully) coming.   

Coconut, Almond, and Blueberry Cake

Recipe from Sweet: Desserts from London's Ottolenghi 

The original recipe called for 1 1/4 cups of sugar which seemed like more sugar then needed.  I dialed it back to about 3/4 cup + 2 tablespoons and think I could go to 3/4 cup next time.  I've listed a range below.

I also dialed back the butter to 3/4 of a cup (from 3/4 + 2 tbsp) because I hate having random amounts of butter left.  There didn't seem to be any ill-affects from doing this so feel free to do the same!

12/3 cup /180g ground almonds/ almond flour

2/3 cup / 60g desiccated coconut

3/4 -  1 cup /150 - 200 g granulated sugar  

½ cup plus 1 tbsp/70g all-purpose flour

¾ tsp baking powder

1/4 tsp salt

1/2 tsp ground ginger

4 large eggs

¾ cup/173 g unsalted butter melted and cooled

1½ tsp vanilla extract

Finely grated zest of 1 lemon 

1 1/2 cups/225 grams blueberries (fresh or frozen)

1/4 cup/ 20g flaked almonds

Grease and line a 23cm/9-inch spring form cake pan. Preheat the oven to 350F/180C.

In a mixing bowl add he almonds, coconut, sugar, flour, ginger, and salt and whisk to aerate and remove the lumps.

In another bowl add eggs and whisk lightly. Add the melted butter, vanilla extract and lemon zest and whisk again until well combined. Pour this into the dry mix and whisk to combine. Fold in 1 cup of the blueberries.

Pour the batter into the prepared cake pan and then top with rest of the batter.  Scatter the remaining blueberries on top.   

Sprinkle with the flaked almonds and bake for 45 minutes, or until a skewer inserted in the center of the cake comes out clean. Keep a close eye on it towards the end of cooking.

Set aside for 30 minutes before inverting out of the tin, removing the baking parchment and placing the cake the right way up on a serving plate. It can either be served warm with cream or set aside until cool.

This will keep for up to 3 days in an airtight container or wrapped in aluminum foil. It also freezes well for up to a month.

pineapple upside-down cake.

As of late, I've been having a number of kitchen highs and lows.   I'm challenging myself to be a little more loose in the kitchen by experimenting more and just simply winging it.  The good thing about that approach is that it allows me to be a little more creative and make some really noteworthy dishes.  The bad thing is that there can also be some epic fails.   Dishes that just feel blah or lack the look/feel/taste of what I envisioned in my head.  They aren't bad per se but they just aren't what I wanted.   When those mistakes happen I can be very hard on myself - wondering how and why I could have wasted certain ingredients on a dish that feels lack luster.   I think part of the issue is that on the weekends, I push myself to tackle too many cooking projects because I convince myself I will never get my chance to cook again.  Obviously this is a crazy thought to have but it's very real thought for me - I manifest this mindset that the opportunity I have will never exist again.  (Traveling with me is not always easy because I convince myself I am never coming back to that location again and then need to eat EVERYTHING I've wanted to eat in the span of 3 days - my stomach and head do not match-up).  I've been trying to control these things and as noted in my last blog post, I'm trying to make 2018 the year where I let myself be OK with doing less or an amount I feel comfortable with.   It's not my nature but I think it will be good for myself.   

With all of that being said, here is a cake.  A recipe I did not make but I wish I did because it's just so good (I did tweak it slightly).  This was the first time I made a pineapple upside down cake and  considering how much I love all other upside-down cake recipes (apple, cranberry, cherry, etc), I'm unsure as to why I waited so long.   The combination of tender, caramelized fruit with a light and fluffy cake base is pretty addicting.   So make this.  And make it your only project one weekend.   

Pineapple Upside-Down Cake
Tweaked from Apt. 2B Baking 

I upped the pineapple from 2 cups to 3 cups since I had the room.  I also made my own creme fraiche since I had heavy cream I needed to use though I think yogurt could easily be subbed for the creme fraiche.   I also dialed back some of the sugar in the cake as well since I thought the combination of caramel and pineapple would be sweet enough.  Some ground ginger would be really good in the cake but I didn't want to play around with the flavor too much during my first go-ahead.   

Makes one 9-inch cake

For the Topping

4 tablespoons (55g) unsalted butter, softened
1/2 cup (110g) light brown sugar
2 tablespoons rum (optional)
1/4 teaspoon ground pink peppercorns 
1/2 vanilla bean, split
1 bay leaf
3 cups sliced pineapple (fresh or canned – you do you)
A pinch of salt

For the Cake

1 cup (220g) unsalted butter, softened
1/3 cup (67g) granulated sugar
1/2 cup (110g) light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups (260g) all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cups (320g) crème fraîche or sour cream (I also think 2% or full fat yogurt or a combination of these 3 would work)
1 teaspoon kosher salt

Heat oven to 350° F.

Melt the butter and brown sugar together in a 10-inch (or deep 9-inch) cast iron skillet set over medium heat. Whisk until the mixture is smooth and combined. Add the rum (if using), pepper, vanilla bean, bay leaf, and a pinch of salt.

Turn the heat down to medium-low, add the pineapple and cook for a few minutes turning the pineapple over in the sauce occasionally until the pineapple begins to soften and release its juices.  Set the pan on a baking sheet, and brush the sides of the pan with a bit of butter. 

To make the cake, in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and brown sugar until light and fluffy, 4 to 5 minutes.

Add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and crème fraiche/sour cream and mix to combine.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt to combine. Fold the flour into the wet ingredients then pour the batter over the fruit and spread into an even layer.

Bake the cake on the baking sheet until a toothpick inserted inserted into the cake comes out clean, 35 to 40 minutes. Cool the cake in the pan for 15 minutes, then run a spatula around the outside of the cake and invert the cake onto a cooling rack. Cool completely and remove the bay leaf and vanilla bean pod before slicing and serving. 

pistachio cake with strawberries.

I've been eating strawberries with such abandon (we're talking about 2 quarts a week in our house).   For breakfast with keffir or atop pancakes.  For lunch as a side to roasted vegetables and a wedge of cheese (such a lunch makes me think for about 15 minutes I'm not at my desk) and for dessert pretty much every which way. In a bowl covered in a thick layer of whipped cream, in galettes, and baked in strussel bars.  2017 has been the year of the strawberry.   

But for all the ways I've consumed them, this is perhaps my favorite.   I never thought much about the pairing of strawberries and pistachios (strawberries and almonds yes, but not strawberries and pistachios) but let me tell you, it is incredible.   A buttery, fragrant, tender cake (that is quite frankly even better on day 3 then day 1) gets paired with ripe, juicy, bursting with flavor with strawberries.   It's a dessert that epitomizes early June and everything I love about it.   

Pistachio Cake with Strawberries 
Pistachio Cake recipe (without Strawberries) from Smitten Kitchen

For the Cake 

1 cup plus 2 tablespoons (140 grams) roasted, shelled, and unsalted pistachios
1 cup (200 grams) granulated sugar
1/2 teaspoon fine sea salt
10 tablespoons (5 ounces or 145 grams) unsalted butter, cold is fine
3 large eggs
1/4 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Slightly heaped 1/2 teaspoon baking powder
3/4 cup plus 2 tablespoons (115 grams) all-purpose flour

For the Lemon-Pistachio Glaze 

1/3 cup (40 grams) roasted, shelled, and unsalted pistachios
1/4 cup (50 grams) granulated sugar
Finely grated zest and juice of 1 lemon

Heat oven: To 325 degrees F. Line the bottom and long sides of a loaf pan with a sling of parchment paper. Coat paper and exposed short sides of loaf pan with nonstick spray or butter.

With a food processor: In the work bowl of your food processor, grind pistachios, sugar and salt together until as powdery as you can get them without it turning to paste. Cut butter into small chunks and blend with pistachio mixture. It’s going to be lumpy at first, and then balled for a minute, but keep running the machine until the mixture loosens up into a frosting-like consistency, i.e. smooth and shiny. Add eggs, one at time, blending briefly between each, scraping down sides as needed. Add milk, blend to combine. Add extracts and baking powder and blend to fully combine, scraping down workbowl. Add flour and pulse just until it disappears.

Without a food processor: You’re going to want to start with 140 grams pistachio meal or flour and softened butter and can proceed as with a traditional cake. Beat butter and sugar until fluffy, then beat in eggs, one at a time. Beat in milk, then extracts until smooth. Beat in salt and baking powder until fully combined, scraping down bowl well. Add flour and mix just until it disappears.

To bake: Scrape batter into prepared pan and spread top smooth. Bake for 60 to 70 minutes (see note up top by way of explanation/apology). Mine took 70, but it’s safest to check sooner. Look for a toothpick inserted into the center of the cake to come out clean and then, do a second check near the top. I find with loaf cakes that the undercooked batter likes to hover right below the top crust. It often takes 10 minutes extra (built into this baking time already) just for that to set for me.

Let cake cool in pan on rack for 10 to 15 minutes, then run a knife around cake and transfer to cooling rack. Let cool completely.

To make glaze (optional): Bring pistachios, sugar, zest, and juice to a simmer in a small saucepan; simmer for 2 to 3 minutes then pour over cooled cake.

To serve: Cut into slices.  Top with sliced strawberries (preferably macerated for about 10 minutes in lemon juice and a teaspoon or 2 of sugar) and some whipped cream. Cake is great on the first day but even better on the second, as the ingredients settle. Keep at room temperature for several days, wrapped in foil, or longer in freezer.

almond olive oil cake.

A couple of weeks back, I was left in charge of making my Dad's birthday cake which is not a task I take lightly as birthday cakes have the ability to make or break the day and therefore carry a lot of weight in my book.   

(Nothing like a little pressure.)

When you think about a traditional birthday cake I'm sure you conjure up a vision of layered yellow cake with lots of chocolate frosting.   That to me is the quintessential celebratory cake (and one that I love) but sometimes, you want a birthday cake that exudes a more subdued vibe.   

This is that cake.

I wasn't sure what to expect with this one but since it's a Gina DePalma recipe (her zucchini olive oil cake is one of my top 5 favorite cakes) I figured it had to be pretty delightful.  In reality it's one of the best cakes I've ever made and one I plan on making again before this winter is over.   

The combination of almond flour, olive oil, and orange juice produces a light and delicate cake that is reminiscent of a chiffon or angel food cake. During the winter when everything feels dense and heavy, this is a welcome alternative.   But lets be honest, the best thing about it is a the brown butter glaze which provides an extra layer of flavor and something that transforms this from basic into a celebratory.   

Almond Olive Oil Cake
Recipe from Gina DePalma at Serious Eats

For the Cake

1 cup all-purpose flour
1/2 cup blanched or natural almond flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
3/4 cup granulated sugar
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Grated zest of 1 medium lemon or 1/2 a medium orange
1/2 cup orange juice

For the Glaze

2 tablespoons unsalted butter
1 cup confectioner's sugar
3 tablespoons whole milk
A few drops of fresh lemon juice
1/2 cup sliced, blanched almonds, toasted and cooled

Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan and set aside.

In a medium bowl, whisk together the flour, almond flour, baking powder and salt to thoroughly combine them and set aside.

Crack the eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk it in thoroughly in both directions for about 30 seconds. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45 seconds. Whisk in the extracts and zest, followed by the orange juice.

Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking until you have a smooth, emulsified batter, about 30 more seconds.

Pour the batter into the prepared pan, and bake the cake for 30 to 45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning. The cake is done when it has begun to pull away from the sides of the pan, springs back lightly when touched, and a cake tester inserted in the center comes out clean.

Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack.

While the cake cools, make the glaze. Melt the butter over medium heat in a small, heavy saucepan. When the bubbles subside, lower the heat and watch the butter carefully, swirling it in the pan occasionally to distribute the heat. When the butter begins to turn a light tan color and smells slightly nutty, turn off the heat and let the butter sit. It will continue to darken as it sits.

While the butter cools, sift the confectioner's sugar into a medium bowl. Whisk in the milk until completely smooth but thick, then slowly whisk in the butter. Taste the glaze and add a few drops of lemon juice to balance the sweetness. Stir in the toasted almonds. Spread the almonds and glaze onto the top and sides of the cake and let it sit until set and dry.

lemon poppyseed cake.

With the world feeling impossibly grim as of late, I've been craving bright flavors.  Namely lots of citrus. 

Grapefruit!  Oranges!  Limes!  And of course, Lemons.    

Lemon poppyseed cake is something that begs to be made in the winter.  During the cold doldrums of January and February, cake is necessary and cake that reminds you of warmer places is even better.

This lemon poppyseed cake is the best I've ever made.  It's a one bowl (no mixer required!) pantry staple cake that somehow manages to get more moist and flavorful as the week goes on (magic!).   It's delicious and just the thing to share with your friends who may need a little winter pick-me-up.   

#bakeamericacakeagain

On a not food related note - If you are ask appalled as I am about the Muslim ban (that isn't a ban but let's be honest it is a ban) on countries that have never attacked us (shockingly the countries that have attacked us aren't on the ban list because SURPRISE SURPRISE someone has business ties to them) consider donating to the ACLU.  I set up my monthly donation this past weekend because I appreciate the hard work they do to support American's rights.   

In addition, as I've said before, if something angers you, CALL YOUR SENATORS and call them everyday.   Whether it be the wall, the muslim ban, Betsy Devos, Scott Pruitt (the one who angers me the most), Steve Bannon being part of the NSC, call them.   

Lemon Poppyseed Cake
Recipe from the NYTimes

Feel free to sub the buttermilk for sour cream or creme fraiche.   I also subbed 3/4 cup of the white flour for spelt since I've been very into utilizing different grains in my baked goods.   

Butter, for greasing pan
1 ¾ cup all-purpose flour, more for pan
Zest of 2 lemons
1 cup sugar
½ cup buttermilk
4 tablespoons plus 4 teaspoons lemon juice
3 large eggs
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
⅔ cup extra-virgin olive oil
2 tablespoons poppy seeds
½ cup confectioners’ sugar

Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.

In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 4 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.

Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.

Whisk together remaining 4 teaspoons lemon and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

yeasted apple coffee cake.

Ever since Tyler and I went apple picking last month, I've had visions of an apple coffee cake in my head.  

Not pie (because only normal people look to make pie) but apple coffee cake.

The strange thing about this vision is that I had yet to find a recipe for apple coffee cake.  I had seen pear and rhubarb but never apple and I couldn't understand why.  Please explain to me what is more fall then apples nestled between cake and streusel and drizzled with icing (best eaten while wearing plaid.)   

And then the October issue of Bon Appetit arrived and there was the recipe for apple coffee cake.  It was dreamy looking and exactly what I had in mind.   

This cake is now a favorite in our apartment as it is everything you want to eat right now.  A yeasted cake/bread hybrid with the perfect amount of tang serves as the base for freshly picked apples.  And on top?  Streusel!  Not an overwhelming amount but just enough.   And then there is the dizzle of icing which takes the whole thing over the edge in the best possible way.   

Yeasted Apple Coffee Cake
Recipe adapted slightly from Bon Appetit 

I made some changes because I felt the recipe could be more fall.   So I swapped the orange juice for apple cider, added in some additional spices, and used a little more then 2 pounds of apples because you can never have too many apples this time of year.  Also - this cake freezes brilliantly.   

For the Cake

6 tablespoons unsalted butter, melted, slightly cooled, plus more
1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
⅔ cup (packed) light brown sugar, divided
1 large egg, room temperature
3 cups all-purpose flour, divided
½ cup sour cream, room temperature
2 teaspoons finely grated lemon zest
⅓ cup fresh apple cider 
2 teaspoons baking powder
1 teaspoon kosher salt

For the Streusel and Assembly

½ cup all-purpose flour
½ cup old-fashioned oats
⅓ cup (packed) light brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Kosher salt
6 tablespoons unsalted butter, melted, slightly cooled
2 pounds firm baking apples (about 4 large), halved, cored, very thinly sliced
1½ cups powdered sugar
1 tablespoon (or more) apple cider
1 tablespoon lemon juice

Make the Cake: Butter a 13x9" shallow baking dish. Mix yeast, 2 Tbsp. brown sugar, and ¼ cup warm water in the bowl of a stand mixer; let sit until it foams, about 5 minutes. Whisk in egg and remaining brown sugar, then stir in 1 cup flour and mix with a wooden spoon to incorporate. Sprinkle remaining 2 cups flour over top but do not mix in. Cover with plastic wrap and let sit in a warm, draft-free spot until mixture is visibly puffed and flour has cracks in places, 60–90 minutes.

Add sour cream, lemon zest, apple cider, baking powder, and salt to mixture and mix on medium speed with dough hook until smooth, elastic, and just sticking to the sides of bowl, about 4 minutes. Add 6 Tbsp. butter in 2 additions, beating well between additions; beat until a soft, slightly glossy, sticky dough-batter hybrid forms, about 4 minutes.


Using buttered fingers, pat dough into prepared pan in an even layer, spreading to edges. Cover and let sit in a warm, draft-free spot until puffed and nearly doubled in size, 60–70 minutes.

Make Streusel and Assemble: Just before dough is finished rising, preheat oven to 350°. Pulse flour, oats, brown sugar, granulated sugar, cinnamon, ginger, and a pinch of salt in a food processor a few times to combine. Add butter and process in long pulses until streusel is the consistency of moist crumbs.

Working with several slices at a time, fan out apples slightly and arrange over dough, shingling rows in different directions; sprinkle streusel over top. Bake until apples are tender and a tester inserted into the center comes out clean, 35–45 minutes. Transfer to a wire rack and let cool. 


Whisk powdered sugar, apple cider, lemon juice, and a pinch of salt in a medium bowl, adding more apple cider by the teaspoonful as needed, until icing is very thick and smooth and falls back onto itself in a slowly dissolving ribbon. Drizzle over coffee cake.  Serve immediately.  Can also be wrapped and frozen for up to 1 month.   

rhubarb and rye upside-down cake.

I won't lie, I didn't hate the weather NY experienced last week.  

Sure I was sick of lugging my umbrella everywhere, but I love the coziness that comes with gray skies and rain. After a winter that wasn't really a winter, I'm relishing in having a few extra weeks that allow me to nestle under blankets, wear cozy socks, and turn on my oven without sweating to death.   By this time next month it will probably be all sunny skies and humidity.   

This isn't to say I'm not happy about spring produce slowly creeping in. Tyler and I have eaten several pounds of asparagus over the last couple of weeks and rhubarb, probably one of my most favorite vegetables has finally made an appearance at our farmer's market.   

This cake is the perfect way to welcome rhubarb back into your life. Caramelized, impossibly tender rhubarb sits a top an incredibly moist flavorful cake.  I'm a sucker for using different types of grains in my cakes and the rye flour adds an incredible amount of nuttiness that pairs well with the tart rhubarb.   Served with a dollop of whipped cream, it makes for a delightful dessert but I also like having a piece as an afternoon snack with a cup of tea on a dreary May afternoon.   


Rhubarb and Rye Upside-Down Cake
Recipe from Sweeter off the Vine

Makes one 9-inch cake

Rhubarb Topping

1 pound (450g) rhubarb, leaves removed, cut into 2-inch (5cm) lengths
1 vanilla bean (or 1/2 teaspoon vanilla extract)
3⁄4 cup (150g) granulated sugar
1⁄4 cup (55g) unsalted butter
1 teaspoon lemon zest
Pinch salt

Cake

1 cup (125g)
 all purpose flour
1 cup (130g) rye flour
1 tablespoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup (115g) unsalted butter, softened
1⁄2 cup (100g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract (page 235)
1 1⁄2 cups (355ml) buttermilk, at room temperature

Position a rack in the center of the oven and preheat to 375F . Butter a 9-inch cake pan or springform pan, 3 inches tall, line it with parchment paper, and butter that too. Dust the pan and paper with flour.

To make the rhubarb topping: Use the tip of a knife to split the vanilla bean lengthwise and scrape out the seeds; reserve the pod for another use. Combine the sugar, butter, vanilla seeds, lemon zest, and salt in a skillet and set over medium low heat. Heat, stirring occasionally, until the sugar and butter begin to melt together, then add the rhubarb. Cook the rhubarb, turning it occasionally in the pan, until it is juicy, tender, and slightly caramelized but not falling apart, 6 to 8 minutes. Pour the rhubarb and its juices into the prepared pan and spread in an even layer. Set aside while you prepare the cake batter.

To make the cake: In a medium bowl, whisk the all purpose and rye flours, baking powder, baking soda, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together at medium high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing for 30 seconds after each addition. Add the vanilla and mix for 30 seconds. Use a rubber spatula to scrape down the sides and bottom of the bowl. Alternate adding the flour mixture and
 the buttermilk in three additions and mix until just combined. Carefully pour the batter over the rhubarb in the pan and smooth the top. Tap the pan gently on the counter to remove any air bubbles. If using a springform pan, set it on a baking sheet to catch any potential leakage.

Bake the cake until the top is golden and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Let the cake cool on a rack 
for 15 minutes, then carefully invert onto a serving platter. Remove the parchment paper and re-position any rhubarb that has stuck to the paper. Cut into wedges and serve warm with whipped cream or ice cream, if you like. This cake is best served the day that it’s made.

rye and poppy seed yogurt cake with cherries

Yossy Arefi over at Apt. 2B Baking is one of my favorite baking bloggers.  She (like me!) loves incorporating seasonal produce into her baked goods (she has a particular fondness for rhubarb which makes me happy).  I'm constantly looking to her blog for inspiration; her pictures are gorgeous, she cooks all of this beautiful food in a New York City sized kitchen, and she loves playing around with unusual grains/flours/flavor profiles.   I sometimes feel as if we should be friends.   

While perusing her blog last week, I stumbled across the trailer for her new cookbook which seems to be filled with all kinds of brilliant recipes - rye rhubarb upside down cake, blood orange doughnuts, the list goes on.  But the dish that had me racing to the kitchen was for a cherry poppy seed yogurt cake.    I don't know why this caught my eye, but something about the combination of cherries and poppy seeds just felt exciting - even without the recipe I knew I had to make a version of it.   

This is my riff on that cake and while it may not be her version, I think she would appreciate it.  It's a little bit tart, a little bit sweet and just about perfect.  The combination of cherries and rye flour is brilliant but they kicker is the poppy seeds, they really add a little something extra.   I've been snacking on it when I need a little afternoon pick-me-up but I don't think it would be out of place as part of big Sunday brunch spread.   

Rye and Poppy Seed Yogurt Cake with Cherries
Inspired by a clip from the trailer for the Apt. 2B Cookbook.  Yogurt cake adapted from Ina Garten. 

For the Cake

1 cup (130 grams) all purpose flour
1/2 cup (55 grams) rye flour
2 teaspoons (10 grams) baking powder
1/2 teaspoon kosher salt
2 tablespoons poppy seeds
1 cup (230 grams) plain whole-milk yogurt (I used Greek)
1 cup less 2 tablespoons (175 grams) sugar
3 extra-large eggs (can use large eggs with no ill-effect)
1/4 teaspoon vanilla extract
1/2 cup (120 ml) vegetable oil
1 1/2 cups (about 255 grams) fresh or frozen pitted cherries

For the Strussel

3 tablespoons cold unsalted butter, cubed
3 tablespoons all-purpose flour
1 tablespoon rye flour
1/2 teaspoon poppy seeds
Generous pinch of salt
3 tablespoons to - 1/4 cup (50 grams) sugar (depending on your preferred level of sweetness)

Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, salt, and poppy seeds into a bowl. In another bowl, whisk together the yogurt, sugar, eggs, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Pour the batter into the prepared pan.  Take the cherries and scatter them over the top of the cake, pressing some (about half) of the cherries down into the cake (if you don't do that all the cherries will be in a layer at the top).

In a bowl (I recommend the same one you use for your dry ingredients) combine the strussel ingredients - butter, flours, poppy seeds, salt, and sugar.   Cut the butter in to the other ingredients with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs. Sprinkle the strussel on top of the cake and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.