cake
(i made this cake for a bachelorette party.)
the innards were strawberry vanilla cake + chocolate whipped cream, and the cake skin was vanilla bean swiss meringue buttercream. neapolitan mash up
in other news, i just mopped the floor and watered every plant. someone come give me a high five.
recipes:
use any simple vanilla cake and load it with fresh strawberries before you bake it
how to make
and this is simple formula i always use for
this feels hard.
like that awkward small talk you cannot avoid when you make eye contact with an old high school acquaintance at jamba juice.
except that it's only awkward on my end.
i don't think many of you come by these internet parts anymore, and understandably, i did that annoying thing of dropping off the planet, leaving my poor site lonely and unloved.
i used to be so bothered when a blog i loved to read on the reg suddenly started posting less and less and then ... gone.
that is such a bummer and i so don't wanna do that.
because i still cherish you, site! you've been here for me in many difficult times, smiley times, and why-can't-i-fucking-sleep-again times.
the truth is i haven't been baking or cooking much of anything. and i know that most of the people who used to stop by this site were in it for the goods, the recipes and gooey close-ups.
this ricotta pound cake is as good of a place to pick up as any.
because i love it and it's a quick mix.
it's got the wet custardy crumb vibe going on, which is something i'm into. and also i have a hardcore thing for things flavored with almond paste or extract. so, i win
if you don't have a cherry pitter, than don't make it with cherries. that'd be too annoying. no fretting though, because it'd be good with a slew of other fruits - any berry, plums, nectarine, apricots..
or make it with no fruit at all
Ricotta Pound Cake with Cherries
slightly adapted from Gina DePalma's Dolce Italiano
1 1/2 c cake flour
2 1/2 tsp baking powder
1 tsp kosher salt
1 1/2 stick butter (6 oz)
1 1/2 c whole-milk ricotta
1 1/4 cup sugar
3 large eggs
1 tsp vanilla extract
1 tsp lemon zest (or citrus zest)
1 tsp almond extract
cherries, pitted and quartered
preheat oven to 350 degreesF and place rack in center. grease and flour a 9 inch loaf pan.
in a medium bowl, sift the flour, baking powder, and salt.
in a stand mixer fitted with the paddle attachment (or hand beaters) cream together the butter, ricotta, and sugar until smooth and light. beat in eggs one at a time, scraping sides of bowl, then add the vanilla and almond extracts. on low speed, beat in dry ingredients til just combined, scraping sides of bowl again. gently fold in the cherries (or whatever fruit)
Pour batter into the prepared pan and smooth top with spatula. tap the pan on the counter to knock out some of the air bubbles. put the cake in the oven and bake for 15 minutes, then turn the pan for even browning. Lower the oven temperature to 325 degreesF and bake until cake springs back when lightly touched, and the sides have pulled away from the pan a bit, about 25-35 more minutes.
allow cake to cool in pan for 20 minutes, then invert onto a wire rack to finish cooling.
(the flavor is best the next day!)
OH I KNOW, i could write a blog post.
you know something, keeping up a blog on the reg is tres difficile.
i wish i had the gusto to post every 3 days.
alas, the time, the energy, where has it gone!? life is so weird.
to be perfectly honest, this year has felt extra weird. i've had to take deeper breaths more often, a lot of the time i don't sleep, i've eaten a lot of jammy toast and edamame.
and in the past 1 month, i've traveled to 3 other places in the world.
i was in the caribbean, then big sur/pacific grove, then seattle. with about 5 days in between each one.
(not to sound like a braggart, usually my life is as exciting as a paper clip.)
i took a bunch of pictures, as one does in cool places, and the idea of starting to tackle my lightroom photo library is entirely overwhelming.
but i'm starting. i'm going to guess it'll be a slow process as i try to balance all the other dumb life things.
one of the last things i baked was a banana coconut bundt with an oddball baking process. it bakes at 275 degrees for almost 2 hours, then you throw it in the freezer immediately to cool. want the recipe? have a great day.
Banana Coconut Bundt
adapted from this recipe via my baking addiction
1 1/2 cups ripe bananas, mashed
2 tsp lemon juice
3 cups ap flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, softened
2 cups sugar
3 large eggs
2 tsp vanilla extract
1 1/2 cups buttermilk
1 cup dried shredded coconut (sweetened or unsweetened, up to you)
preheat the oven to 275 degreesF. thoroughly grease and flour a 12-cup bundt pan.
in a small bowl, mix mashed bananas with the lemon juice; set aside
in a medium bowl, mix flour, baking soda and salt.
in a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. add the vanilla, then beat in the eggs one at a time.
add the flour mixture alternately with the buttermilk, mixing until combined. stir in banana mixture and then the coconut.
pour batter into greased pan and bake for about 1 hour and 40 minutes or until a toothpick inserted into center comes out clean.
remove from oven and place the pan directly into the freezer for about an hour. remove cake from freezer to a cooling rack. when ready to serve, invert and dust with confectioner's sugar or whatever glaze you prefer.
hello.
questions and statements.
is it bad if i don’t put neosporin on cuts from metal things?
smoothies are $6-$7 now.
as i was waiting outside a restaurant the other evening, two tipsy older ladies asked me to take their picture. 5 minutes later, one was touching my arm, referring to me as her mini-me, and assuring me that things will get better.
teeth clenching when you sleep. why?
are you in los angeles? if yes, have you heard about the new flour mill in town? it's called grist and toll and let me tell you, it is legit.
it is by time there were some recipes up in this house.
i had a birthday cake request of coconut and banana.
i made some pastry cream with coconut milk. i stirred a giant handful of shredded coconut in, and after it chilled, folded some whipped cream in to lighten it a bit.
so, coconut pastry cream. slices of banana. soft white cake. layer the crap out of them.
frost the whole thing with coconut swiss meringue buttercream, press coconut up the sides, and a birthday cake, you have!
cakes are lovely and all, but if you are to take one thing from this, it is to make some coconut pastry cream.
it would be a great filling or topping to mostly everything that acts as a dessert vessel.
cake. of all different kinds...lemon. a buttery chocolate chip cake. i think it'd be cool with gingerbread.
fill a donut or cronut or beignet with it.
sandwich it in a whoopie pie.
layer it in a trifle. with graham cracker crumbs and lime curd and maybe some blackberries.
trifles are coming back aren't they?
alright. is that enough for you to make the damn pastry cream?
have a pleasant rest of the week!
Coconut Pastry Cream
from Zoe Bakes
1 (14 oz can coconut milk)
3/4 cup sugar
1 vanilla bean
pinch kosher salt
3 large egg yolks
2 tbsp cornstarch
2 tbsp unsalted butter
1 cup sweetened coconut flakes
1/2 cup heavy cream
heat coconut milk, sugar, salt, and vanilla bean in a medium sauce pan over medium heat. in a metal bowl, whisk together the egg yolks and the cornstarch. once the crema is hot, remove the vanilla bean, scraping out any seeds into the cream. slowly add about 1/2 cup of the hot cream to the yolk mixture while whisking. continue pouring more of the cream slowly into the yolk mixture while whisking. Pour the now warm yolk mixture back into the saucepan and whisk. continue to whisk with heat on medium for a 3 more minutes. the mixture will turn thick and bubble. Continue to whisk for the full 3 minutes or the pastry cream might separate as it cools.
After the 3 minutes, whisk in the butter. then add the coconut flakes. pour into a shallow dish to cool, and place a piece of plastic wrap right on the top surface so that a skin doesn't form. refrigerate until cold, at least an hour. once it is cool, stir it to loosen. whip the 1/2 cup of cream to medium peaks. Stir in 1/3 of it into the pastry cream to lighten. then fold in the remaining cream until the pastry cream is nice and light.
Soft White Cake
adapted from multiple sources via
2 1/4 cups cake flour (9 oz)
1/2 cup + 2 tbsp whole milk, room temp
1/2 cup coconut milk
6 large egg whites (3/4 cup), room temp
1 tsp coconut extract
1 tsp almond extract
1 tsp vanilla extract
1 1/2 cups + 2 tbsp granulated sugar
4 tsp baking powder (1 T+1tsp)
1 tsp table salt
12 tbsp unsalted butter (1 1/2 sticks) softened
set rack in oven to middle position and preheat oven to 350 degreesF. grease 2 9inch round cake pans, line the bottom with parchment paper and grease the parchment.
Pour milk, egg whites, and extracts in a small bowl and whisk gently until blended.
In the bowl of a stand mixer, whisk together cake flour, sugar, baking powder, and salt. Add the butter and continue beating with the paddle attachment until the mixture resembles moist crumbs, with no powdery streaks left.
Add all but 1/2 cup of the milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. add the remaining 1/2 c of milk and beat 30 seconds more. scrape down the sides of bowl before beating just a bit longer. divide batter between cake pans and smooth tops with a spatula. rap on counter to eliminate air bubbles.
Bake until a thin skewer inserted into the center comes out with just a few moist crumbs, 23-25 minutes. If you wait until the toothpick comes out totally clean, the cake could be dry, so don't over bake!
Let cakes rest in pans on a wire rack for a bit, until running a knife around the edges of the pan and inverting the cakes. Let them cool completely, about 1 1/2 hours before wrapping in wax and plastic wrap and freezing until pretty firm, about 30 minutes.
Coconut Swiss Meringue Buttercream
1 cup sugar
4 large egg whites, room temp
24 tbsp (3 sticks) unsalted butter, room temp
2 tsp vanilla extract
1 tsp coconut extract
Few cups of shredded coconut for pressing into sides of cake
Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Boil without stirring until syrup reaches 240 degreesF on a digital thermometer, about 5-6 minutes.
meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites on medium-high speed until soft peaks form. with the mixer on medium speed, slowly pour in hot syrup in a thin stream. Increase to medium-high speed and beat until stiff peaks form and mixture is completely cool, about 8 minutes. reduce speed to medium and add butter 1 tbsp at a time, beating after each addition. Once all butter is added, beat on high speed until buttercream is smooth and fluffy, about 1 minute. beat in vanilla and coconut extract.
Cake Assembly: with a long serrated knife, carefully slice each cake layer in half. set one bottom layer on a cake circle or plate. spread 1/3 of the pastry cream on top. then top with a layer of sliced bananas. line up another layer of cake on top and gently press it down into place. repeat with pastry cream and slices of banana in between each layer and top with the final cake layer. refrigerate for a few minutes to let it chill and set a bit. then do a thin crumb coat of the coconut swiss meringue buttercream to seal in all the pesky crumbs. refrigerate for 15 minutes. then frost the cake fully with the buttercream. press shredded coconut onto the sides of the cake and boom, cake.
serve at room temperature.
the actual cake seems firm and not moist enough when it has been in the refrigerator and it's cold and hasn't had enough time to sit out on the counter. room temperature cakes for premium moistness, always.
i continue to ruin my favorite tshirts with olive oil.
Grapefruit Olive Oil Pound Cake
from the smitten kitchen cookbook
this is a delight in a loaf pan, a simple cake perfumed with grapefruit tang and softened with olive oil.
1 1/2 cups unbleached all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup sugar
2 tbsp finely grated grapefruit zest (from 1-2 grapefruits)
1/2 cup olive oil
2 large eggs
2 tbsp grapefruit juice
1/3 cup buttermilk
syrup:
2 tbsp sugar
1/3 cup grapefruit juice
glaze:
1 cup confectioners' sugar
2 tbsp grapefruit juice
pinch of table salt
preheat oven to 350 degreesF. butter and flour a 9x5 inch loaf pan.
in a large bowl, rub the grapefruit zest into the sugars with your fingertips to help release all the grapefruit flavor. whisk in the oil until smooth. add the eggs one at a time, and whisk until combined. scrape down the sides.
combine the flour, baking powder, baking soda, and salt in a second bowl. in a liquid measuring cup, combine 2 tbsp of grapefruit juice and buttermilk. add the flour and buttermilk mixtures, alternating between them, to the oil and sugar mixture, beginning and ending with flour.
spread batter in pan, rap the pan on the counter to release trapped air bubbles. bake for 45 minutes to 1 hour, until a tester comes out clean.
syrup: combine 2 tbsps of sugar with 1/3 cup grapefruit juice in a small saucepan, and cook over low heat until the sugar dissolves. when the cake is finished, let it cool for 10 minutes in the pan before inverting it onto a rack set over a tray. poke holes in the cake with a skewer or toothpick, then spoon or brush the grapefruit syrup over cake. let the cake cool completely while it absorbs the syrup.
make glaze: combine the confectioners sugar, grapefruit juice, and pinch of salt in a bowl and whisk until smooth. pour over the cooled cake.
i had a dream that joseph stalin was trying to befriend me and i kept running away and making him angrier.
Lemon Cornmeal Cake with Blueberries
1 1/2 cups all-purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3 1/2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
2 large eggs
1 tbsp finely grated lemon peel
3/4 tsp vanilla extract
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup blueberries
glaze:
1 1/2 cups confectioners' sugar, sifted
2 tbsp (or more) fresh lemon juice
preheat oven to 350 degreesF.
butter a 9 inch cake pan and line with parchment paper. combine flour, cornmeal, sugar, baking powder, and salt in a large bowl and whisk to blend. whisk buttermilk, eggs, lemon zest, and vanilla in a small bowl. pour buttermilk mixture and melted butter into flour mixture. using a rubber spatula, gently fold liquids into flour mixture until just combined. (don't stir!) then fold in blueberries
bake until a tester inserted in the middle of cake comes out clean, about 30 minutes.
glaze: combine powdered sugar and lemon juice in a small bowl. stir with a spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread.
let cake cool in pan for a few minutes, then invert it onto a cooling rack using oven mitts. flip over once more so cake is top side up. spread glaze over the hot cake.
i shoved my kitchen aid mixer behind the seat cushioned with a pillow and my backpack. it was thursday morning. ...i wonder if i'll need more parchment..? i should grab a couple more..
he had two guitars. i had two coolers, a cake stand, a box of tools..2 spatulas, whisk, a double boiler. Ripe nested down by my feet, for some car entertainment.
we had a lot of shit. and a long ride. this was my first wedding cake. I was anxious in anticipation of all the things I had to get done ]
i had deli cups filled with caramel and hazelnut paste, and rounds and rounds of individual frozen and slowly defrosting cake layers, all sandwiched together as snugly and safely as i could arrange.
my plan of cake attack was to assemble the "bodies" of the two cakes when we got there later in the night, and then have them in the freezer overnight.
we got there in the late evening, we unloaded our truckful of junk and explored around the beauty of the place, we ate eggy english muffins and, what do you know, it was 10:30 and i was pondering where to begin.
well. make vanilla bean custard, that needs to get in the fridge cooling asap.
next, figure out how to approach doing this in this little studio kitchen strip.
oh look it's 11:30.
i haven't even started unwrapping and leveling the cakes out when one self-proclaimed 'sous chef' had clearly dropped out.
i chose to take the momofuku route in building the insides of the cake into one drum.
i compiled them in 10 and 8 inch springform pans lined with acetate.
i love this method of building cakes in a perfectly round mold, particularly for cakes with several layers and components. the sides are smooth and it keeps everything tighter. Also.. generous layers when it comes to the fillings. okay?
i finished up around 2 or 3.
i shoved (carefully maneuvered them with caution) them into the freezer,
and then, to face my messy mini kitchen that i had turned into a warzone. oh yay
i glanced over at joe in enviable disgust.
the next day,
in the afternoon, i took them out of the freezer, peeled the acetate paper off immediately to ensure nice sides and let them thaw a bit. in the meantime make a giant batch of caramel swiss meringue buttercream.
crumb coat on each cake. refrigerator.
then frost each. back in the refrigerator.
oh. what? buttercream? i haven't told you about the frosting. the one to tie everything together. the one that had to pair deliciously with the two (very different) cakes.
i had a few ideas, but the second i made caramel swiss meringue buttercream, the other frosting candidates got kicked to the curb. there truly isn't a cake i can think of that it wouldn't be delicious on.
in essence, you make a swiss meringue buttercream which isn't nearly as intimidating to make as it sounds.
caramel softens in the sun. then caramel gets whipped into the buttercream. it's beautiful.
now. the wedding day. it's a few hours before the ceremony. i shove a bunch of neon straws into the bottom cake, snip them so they are level. i make sure that no one is around me and everything is completely silent. i hold my breath, and stack the one cake on top of the other.
whoa. it worked.
i took out the racks in the mini fridge, and slid the cake in. all that was left to do was put the topper and flowers on it.
YES. sweet success!
then i hit the wine, stuffed my face with chorizo and brie, and hoped the night would never end.
things learned:
1.do the dishes now. not later. apparently there are millions of ants in the forest that will flock to every miniscule crumb and frosting smudge you can't even detect with your eyeballs.
2. i work pretty messy alone when there is no one around to get mad at me for being a mess.
3. flimsy neon straws can work together to achieve great strength
4. salted caramel swiss meringue buttercream > everything
Salted Caramel Swiss Meringue Buttercream
10 oz egg whites
10 oz sugar
1/2 tsp kosher salt
the scrapings from 1 vanilla bean or 1 tsp vanilla extract
2 lbs unsalted butter, cut into chunks and softened
8-10 oz caramel
salt
combine the egg whites, sugar, salt, and vanilla bean together in a clean bowl (if using vanilla extract, don't add til the end). set the bowl over a pan of water and turn the heat on medium low. you don't need the water to boil, just hot enough to steam and heat the whites.
whisk frequently to prevent the whites from cooking. cook until the sugar completely dissolves, and should reach 150 degreesF on a thermometer. (i don't use a thermometer for this, i just touch the whites and rub it between my fingers, if it's still grainy it needs more time, but if it's smooth, the sugar has dissolved and it's ready.)
when the mixture is sufficiently hot, remove from heat and using the whisk attachment of a kitchen aid mixer, whip on medium high speed until the mixture has doubled in volume and turned white. continue whipping until the meringue is cool. feel the bowl, it should not be warm.
turn the mixer down to medium-low and begin adding the butter, one chunk at a time. scrape down the sides of the bowl on occasion. don't panic if it looks curdled at a point. just keep the mixer running and continue adding the butter chunks and it will emulsify. finally, splash in some vanilla extract if using and drizzle in caramel with the mixer still running. let continue to whip until it's fully incorporated. adjust salt to taste
it was late. i was still up, sitting, doing what i usually do. feeling bored and sick of myself.
suddenly. large pounding sounds came from the back.
was that an earthquake? no.
was it a large scary guy coming after me with a weapon? no.
holy fuck. i'm not kidding…it's a Dinosaur.
it looks like it’s about to make it's way out here.
i saw it's face. it looks big and wrinkly and like it could bite my upper half off in one swift chomp.
it's there. what the fuck do i do? do i play dead like you're supposed to with sharks?
it moved toward me. shit. balls. could i train it to be my dinosaur pet? crap. it's going to eat me. it smells
i laid still. i thought about how i was going to die. jeff goldblum flashed through my mind.
i thought of my parents.
my mom is upstairs watching the bachelor. i wonder if it will go upstairs.
what if the dinosaur killed based on a person's television selections? shit...he'll definitely get her.
this is it.
calm down.
whatever will be will be.
i'll definitely be on the national news.
it's tail bashed over the flowers in my mom’s ugly vase and it stopped.
it looked at me. and holy hell, opened it's mouth.
"you need to knock it off. really."
"...what?" (ohmygodohmygod what is happening.)
"i'm sure it must get a little complicated with your things like wearing shoes and text etiquette, but you fucking humans...you're being dumb. it's your turn right now and you're doing it all wrong. leave it to your futuristic brains to overcomplicate a simple thing,
the simplest thing. Everyone ever, we're all essentially waiting to die. you need to pluck yourself off that comfy couch and stop thinking about everything so hard. what is the point of feeling stuck? what is the point of feeling unbearably nervous? fine, i know you can't help it at times, i hate public speaking too. but really, enjoy stuff. don't just act like you enjoy stuff while you suppress the other stresses in your brain, only to return to them later. stop it. seriously. feel good. appreciate things that make you feel good. appreciate your thumbs. go see machu picchu, because that shit is reeeediculous. be impulsive, dammit. because why the shit not? you're gonna die in a little, remember?
and don't come at me with those afterlife and reincarnation theories. shut up. you don't really know. Now is the time.
alright. that's it. so, julia. what are you going to make it?"
i realized i was holding my breath.
it stretched up tall. it's nostrils flared as it caught a scent that made it's dino knees buckle. it pivoted and b-lined it to the kitchen.
it put the whole zucchini bundt i had just made into its mouth, then grabbed the tv off the wall and slung it under it's mini arm thing.
"hmm, good. was that lemon? I'm taking this, you don't need it. Bye."
and it let himself out the side door.
Zucchini Olive Oil Cake with Crunchy Lemon Glaze
adapted from Gina DePalma's Dolce Italiano via Lottie and Doof
notes on this cake: it's goood. i've had this stashed on my to-make list for what feels like forever.
it's a lovely balance of summer freshness and spicy comfort.
the crumb is perfectly moist and the top part coated with the tart glaze is the best part, naturally.
1 cup pecan pieces
2 cups unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly ground nutmeg
3 large eggs
1 3/4 cups sugar
1 cup extra-virgin olive oil
2 tsp vanilla extract
2 1/2 cups grated zucchini (about 2 small-medium zucchini)
glaze:
1/4 cup freshly squeezed lemon juice
1/3 cup granulated sugar
1 cup confectioners' sugar
preheat the oven to 350 degreesF. grease a 10 inch bundt pan or 2 loaf pans and dust them with flour.
place pecans in a single layer on a baking sheet and toast them until they are aromatic, 8-12 minutes. cool completely and then finely chop.
sift the flour, baking powder, baking soda, salt, and spices into a medium bowl and set aside. in an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and olive oil together on medium speed until light and fluffy, about 3 minutes. then beat in the vanilla extract. scrape down the sides of the bowl as needed. beat in the dry ingredients all at once on low speed until they are thoroughly combined. then switch to medium speed and mix for 30 seconds. mix in the zucchini and pecans on low speed until incorporated.
pour the batter into prepared pans, smoothing the top with a spatula. bake the cake(s) for 40-50 minutes or until a tester comes out clean and the cake has begun to pull away from the sides of the pan.
while the cake is finishing baking, prepare the glaze. in a medium bowl, whisk together the lemon juice and sugar, then whisk in the confectioners' sugar until the glaze is smooth.
allow the cake to cool in the pan for 10-15 minutes. then carefully invert onto a wire rack. using a pastry brush, immediately brush the glaze over the entire surface of the warm cake, using all of the glaze; it will adhere to the cake and set as the cake cools. allow the cake to cool completely and the glaze to dry.
well crap.
this took longer than anticipated, but i have cake for you.
like a lot of cake.
i wish i could shoot all these cakes from a cannon off my roof into your house.
one time i wanted to start Street Cake. it's probably one of the best worst ideas i've had.
essentially it's street art but with dessert. like leaving cupcakes in nooks and crannies all around town.
would you consider eating a random cake left on your front porch?
what if i lined up a bunch of cupcakes across the sidewalk? what then?
i don't know. i just wanted to be a part of guerilla street art.
i guess it's just back to bake sales. i've never even had a bake sale. travesties!
"ENOUGH. get to the cake"
in mi opinión, every flavor and texture component in a cake should serve a purpose.
it's just like accounting balance sheets.
something heavy should be met with something light. something rich balanced with something tart, fresh, or salty.
and nothing, Nothing, will feel sickeningly sweet.
so here is a clean and simple buttery cake base.
the rich espresso buttercream filling is cut with the brightness of apricot preserves.
the almond mascarpone cream is a bit tangy and super light.
creamy dreamy.
and the toasted almonds = prettiness and cRunCH.
it's creamy dreamy. things are balanced all over the place. can this just count for doing my taxes?
Barely Brown Butter Cake
from momofuku milk bar
things about this cake:
this was my first time making momofuku's 'barely brown butter cake'.
It worked splendidly for this cake, especially because it's the perfect size for a 6 inch layer cake, but I will say that it isn't my favorite crumb of all time. i want my cake MOIST (muaha, sorry). and this cake, though tasty, was a touch drier than i would prefer. this could also very well be a result of other variables.. my wacko oven, baking time, something weird i did, etc, but i can't know for sure until i try it again. i just would never want to lead you astray.
i will write the recipe as it's written, but i totally encourage using your favorite basic white/yellow cake as the base for this cake.
4 tbsp (55g) unsalted butter
2 tbsp (40g) brown butter
1 1/4 cups (250g) granulated sugar
1/4 cup (60g) light brown sugar
3 eggs
1/2 cup (110g) buttermilk
1/3 cup (65g) grapeseed oil
1/2 tsp (2g) vanilla extract
1 1/2 cups (185g) cake flour
1 tsp (4g) baking powder
1 tsp (4g) kosher salt
preheat the oven to 350 degreesF. combine butters and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes. scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2-3 minutes. scrape sides once more.
stream in buttermilk, oil, and vanilla while the paddle swirls on low speed. increase the speed to medium-high and paddle 5-6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-sugar mixture, and completely homogenous. if it doesn't look right after 6 minutes, just keep mixing.
stop the mixer and scrape down the sides of the bowl.
on very low speed, add the cake flour, baking powder, and salt. mix for 45-60 seconds, just until the batter comes together and any remnants of dry ingredients have been incorporated. scrape down the sides of the bowl. mix on low speed for another 45 seconds to ensure that any little lumps of cake flour are incorporated
pam spray a quarter sheet pan and line it with parchment. using a spatula, spread cake batter in an even layer in the pan. bake for 30-35 minutes. the cake will rise and puff, doubling in size, but will remain slightly buttery and dense. take the cake out of the oven and cool on a wire rack.
Espresso Buttercream
1 cup (8 oz) salted butter, room temperature
2 1/2cups confectioners' sugar
1/4 cup heavy cream
2 1/2 tbsp instant espresso powder
2 tsp vanilla extract
in a small bowl, add the espresso powder to the heavy cream and stir to dissolve. in the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy and smooth. add in the powdered sugar a bit at a time, beat to combine. add in the espresso/cream mixture and vanilla extract. and beat until combined and fluffy. taste and adjust to your flavor preferences.
Almond Mascarpone Cream
8 ounces mascarpone cheese
2 cups heavy cream
1 cup confectioners' sugar
1 tsp almond extract
in the bowl of an electric mixer fitted with the whisk attachment, combine all ingredients and beat just until stiff peaks form.
Also need: 1/2 cup apricot preserves
toasted almond slices
now
To Assemble
:
1st layer cake
apricot preserves
espresso buttercream
2nd layer cake
apricot preserves
espresso buttercream
3rd layer cake
almond mascarpone cream to cover top and sides
press toasted almonds into sides
see more on the momofuku method for assembling cake
.
i didn't make any new years resolutions, i never seem to.
february resolutions sound less intimidating
shall i february resolute?
my february resolutions are for things like, eat at son of a gun, walk more, perfect some kind of carrot muffin, stop thinking so much about what other people are doing..
onward to baking!
there are things i bake because they're fun to make.
there are things i bake because i want to try new things.
there are things i bake because it's my job and i have to.
and then there are the things i make because that's just all i want to eat.
the minute that i start thinking about almond poppyseed anything, i get unnatural food tunnel vision. it's all i want and all i need.
this issue directly relates to costco and my youth.
my mom was a fiend for costco and their muffins. the almond poppyseed was my everything.
i'd call dibs on the whole row. i'd scrape the muffin paper with my teeth.
little did my scrawny middle school self know that she would one day grow up to be a baker and spend a good chunk of life obsessing over making a breakfast bread as good as costco.
it needs to be perfectly moist and very speckly.
it must taste as good as almond extract smells, and live up to all my childhood flavor memories.
i think i did it.
Almond Poppy Seed Loaf
adapted from the girl who ate everything
2 1/2 cups unbleached all-purpose flour
1/2 cup almond meal
1 1/2 tsp baking powder
1/2 tsp salt
3 tbsp poppy seeds
1 1/8 cups vegetable oil
2 1/4 cups sugar
3 large eggs
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
1 tbsp unsalted butter, melted
preheat the oven to 350. line two 8-9 inch loaf pans with parchment and grease (i used a long 16 inch loaf pan). combine the flour, almond meal, baking powder, salt, and poppy seeds. in another large bowl, combine the vegetable oil, sugar, eggs, extracts, and melted butter, mix well. add the flour mixture to the wet ingredients and stir just until combined. scrape into prepared pan/pans and bake for about 50-60 minutes, until a tester comes out clean.
for glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
1 tbsp unsalted butter
pour all ingredients into a small saucepan and cook over medium heat until sugar dissolves. pour glaze over warm bread.
