Almond Cake

There's nothing like an almond cake in the Spring.  Great with berries!


Serves 6 to 8

Ingredients

1/2 cup fine yellow cornmeal
1/2 cup cake flour
1 teaspoon baking powder
1 stick (4 ounces) unsalted butter, softened
1/4 cup almond paste, cut into half-inch pieces
1/2 teaspoon pure vanilla extract
1 1/4 cups confectioners' sugar, plus more for dusting
4 egg yolks
2 eggs
1/4 cup sour cream

Directions

Preheat oven to 350 degrees F.

Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

Recipe Giada de Laurentis

Pumpkin Spice Ghost Cake

One of the things I remember my mother telling me is always trust the recipe in back of a product.  It has to be good, after all it showcases the product.

With that in mind, look what I found in the Libby's website.  Just by reading the ingredients,  I can tell it has to be good.  Maybe I will invite my granddaughter for an afternoon of Halloween baking!

Ingredients

CAKE

1 pkg. (18 oz.) spice or carrot cake mix

1 cup LIBBY'S® 100% Pure Pumpkin

3 large eggs

1/3 cup water

3 tablespoons vegetable oil

1 teaspoon pumpkin pie spice

CREAM CHEESE FROSTING

2 pkgs. (3 oz. each) cream cheeese, softened

2 tablespoons margarine or butter, softened

1 1/2 teaspoons vanilla extract

4 cups powdered sugar

*Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)


Directions


FOR CAKE:

PREHEAT oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.

COMBINE cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.

FOR CREAM CHEESE FROSTING:

BEAT cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.


TO GARNISH:

FORM licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.



Recipe and photo from Libby's.

Chocolate Tea Cake

 

 

I found this in Country Living while looking to perfect my recipe for lemon tea cake.  The cake is good enough on its own, without the frosting,  but why not gild the lily this time?!

 

Serves: 16
Yields: Two (9-by 5-inch) loaf cakes

Oven Temp: 325

Ingredients

 2 1/4 cup(s) cake flour

1 cup(s) cocoa

2 tablespoon(s) cocoa

1/2 teaspoon(s) salt

1/4 teaspoon(s) baking powder

1/4 teaspoon(s) baking soda

1 cup(s) unsalted butter, softened

2 cup(s) granulated sugar

1 cup(s) (firmly packed) dark brown sugar

6 large eggs

3/4 teaspoon(s) almond extract

1 1/4 cup(s) sour cream

1 cup(s) confectioners' sugar

6 tablespoon(s) heavy cream

2 tablespoon(s) sliced almonds

Directions

1.Heat oven to 325 degrees F. Butter two 9- by 5-inch loaf pans and line bottoms with parchment paper. Combine flour, 1 cup cocoa, salt, baking powder, and baking soda with a whisk and set aside.

2.Beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs, one at a time. Add 1/2 teaspoon extract and sour cream; mix until combined. Add flour mixture in thirds, beating after each addition until batter is smooth.

3.Transfer to prepared pans and bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour and 20 minutes. Cool on a wire rack 15 to 20 minutes, remove cakes from pan, and let cool completely.

4.Stir confectioners' sugar, remaining 2 tablespoons cocoa, heavy cream, and remaining 1/4 teaspoon extract together until smooth. Spread icing over top of cooled cakes and top with sliced almonds.

Recipe from Country Living

Double Chocolate Cupcakes With Rosewater Frosting

This is my first choice for a Valentine's treat.  I know a little girl who would just love another  "Nani Surprise!  

The recipe for the cupcakes is an adaptation of the Double Chocolate Pound Cake from Rose Levy Beranbaum's Cake Bible

makes 6-7 large cupcakes, more if using regular-sized cupcake liners


Ingredients

2 Tb Dutch-processed cocoa powder

1 Tbspn + 1 1/2 tspn black cocoa powder (or substitute with Dutch-processed cocoa)

1 tspn instant coffee powder or espresso powder

1/4 cup boiling water

1 1/2 tspn vanilla extract

3 large eggs

1 1/4 cups (125 gr) AP flour

3/4 cup + 2 Tbspn (175 gr) granulated sugar

3/4 tspn baking powder

1/4 tspn salt

13 Tbspn (184 gr) unsalted butter, softened

1 cup bittersweet chocolate chips


Directions

1. Preheat oven to 350 degrees F.

2. Whisk to combine the cocoa powders, coffee powder, and boiling water. Let cool to room temperature.

3. Once the chocolate mixture is cool, whisk in the vanilla and eggs until combined and set aside.

4. In the bowl of a mixer, combine the cake flour, sugar, baking powder, and salt. Mix to combine.

5. Add half of the chocolate mixture and the softened butter to the flour. Mix on low until the flour is moistened and then increase speed to medium and beat for one minute to aerate.

6. Add the remaining chocolate mixture to the batter in two additions, beating for twenty seconds after each addition. Finally, beat in the chocolate chips.

7. Divide the batter amongst the paper cupcake molds, filling each about 3/4 of the way.

8. Bake in the preheated oven for about 30-40 minutes, until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack.


Rose-scented cream cheese frosting
adapted from Magnolia Bakery


Ingredients

1/2 stick butter, at room temperature

1/2 tspn vanilla extract

1/2 tspn rosewater

2 1/2 cups powdered sugar, sifted

8 oz. cream cheese, cold

1 drop pink gel food coloring


Directions


1. Beat the butter until light and fluffy, about 2-3 minutes.

2. Add the vanilla extract and rosewater and mix until combined.

3. Beat in the sifted powdered sugar.

4. Gradually add small chunks of the cold cream cheese, beating well after each addition. Mix in the food coloring at the end.

5. Use to pipe onto cupcakes immediately. Top with shaved dark chocolate.



NOTE From baker: I used a large closed-star tip for the frosting in these photos.


Recipe & Image via Desserts For Breakfast

Chocolate Amaretti Cake

Okay, so halfway through the summer, just about now, after we have had our fill of strawberries, melons, peaches and the rest of the summer bounty, we begin to get a yen for something chocolaty.  Maybe chocolate with raspberries, my favorite combination.  This cake seems to fit the bill.  Not too fancy, but intriguing enough, and just one pan to clean besides the food processor...my kind of cake!

If you want to get complicated, serve it with plain whipped cream and raspberries.  If you keep it simple, it is a wonderful dessert to take on a picnic, the beach or the boat this summer.

Chocolate Amaretti Cake
Printable Recipe


Ingredients

Butter-flavored nonstick cooking spray

3/4 cup bittersweet chocolate or semisweet chocolate chips

1 cup slivered almonds

1 cup baby amaretti cookies (about 2 ounces)

1 stick (1/2 cup) unsalted butter, room temperature

2/3 cup sugar

2 teaspoons grated orange peel

4 large eggs

Unsweetened cocoa powder, for sifting

Directions

Preheat the oven to 350 degrees F.

Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.

Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.

Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.

Transfer the cake to a platter. Sift the cocoa powder over and serve.



Recipe courtesy Giada de Laurentis

Change of Plans!...Almond Cake

I love almonds and one layer light cakes to accompany fruit or to have alone with a cup of tea in the summer so when I saw this almond cake, I knew I just had to try it.  I was so excited when I read where it came from that I nixed the pound cake I was supposed to make for my guests this weekend and substituted  this.  The cake keeps for four days tightly wrapped so it will be great to bake ahead and have around for when they start arriving Friday night!

This cake is best made in the food processor. If using a stand mixture, use the paddle attachment and let the mixer run until the almond paste is finely broken up.

The butter was reduced (by David Leibowitz) from the original recipe, which had two more ounces for a total of 10 ounces,  since some felt the original cake was a bit heavy and too-buttery. This is how I also made it but if you do wish to go that route, I'd be interested in knowing what you think.


You will need one 9-inch or 10-inch (23-25 cm) cake

Ingredients

1 1/3 cups  sugar

8 ounces almond paste

3/4, plus 1/4 cup  flour

1 cup (8 ounces) unsalted butter, at room temperature, cubed

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon almond extract

6 large eggs, at room temperature


Directions

1. Preheat the oven to 325ºF. Grease a 9- or 10-inch (23-25 cm) cake or spring form pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.

2. In the bowl of a food processor, grind the sugar, almond paste, and 1/4 cup of flour until the almond paste is finely ground and the mixture resembles sand.

3. In a small bowl, whisk together the remaining 3/4 cup of flour, baking powder, and salt.

4. Once the almond paste is completely broken up, add the cubes of butter and the vanilla and almond extracts, then process until the batter is very smooth and fluffy.

5. Add the eggs one at a time, processing a bit before the next addition. (You may wish to open the machine and scrape the sides down to make sure the eggs are getting fully incorporated.)

After you add all the eggs, the mixture may look curdled. Don't worry; it'll come back together after the next step.

6. Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the drying ingredients are just incorporated, but do not overmix. (You can also transfer the batter to a bowl and mix the dry ingredients in, which ensures the dry ingredients get incorporated evenly and you don't overbeat it.)

7. Scrape the batter into the prepared cake pan and bake the cake for 65 minutes, or until the top is deep brown and feels set when you press in the center.

8. Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosing the cake from the sides of the pan. Let the cake cool completely in the pan.

Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate until ready to serve. (Tip: Warm the bottom of the cake pan directly on the stovetop for just a few seconds, which will help the cake release.)


Storage: This cake will keep for four days at room temperature, well-wrapped. It can also be frozen for up to two months.


Adapted from Chez Panisse Desserts by Lindsey Remolif Shere   David Leibowitz

Printable Recipe

Almost Flourless Chocolate Almond Cake With An Almond Cherry Caramel Glace

This chocolate cake concludes any meal on a rich note. Dried cherries and toasted almonds are folded into a caramel topping and then drizzled over the cake, giving it a crisp (think peanut brittle) topping. For Passover, you can use margarine to ensure that this cake keeps with kosher rules. Also, matzo cake meal can be substituted for flour.

Serves twelve.

Ingredients

For the cake:

1 cup unsalted butter, softened, more for the pan
8 oz. bittersweet or semisweet chocolate, coarsely chopped
3/4 cup slivered almonds, toasted
1 cup granulated sugar
1/8 tsp. table salt
6 large eggs, separated
1 tsp. pure vanilla extract
1/2 cup flour

For the glaze:

1/3 cup dried cherries
1/4 cup Kirschwasser or other cherry liqueur
1 cup granulated sugar
1/2 cup slivered almonds, toasted and coarsely chopped

Directions

Make the cake:

Position a rack in the center of the oven and heat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then grease the paper and sides of the pan. Melt the chocolate in a medium bowl set in a small skillet of hot, barely simmering water. Remove the chocolate from the heat and let cool for a couple of minutes.

Meanwhile, process the almonds in a food processor until finely ground and set aside. In a stand mixer fitted with the paddle attachment (or with an electric hand mixer), beat the butter with 3/4 cup of the sugar and the salt on medium speed until soft and fluffy, 2 to 3 minutes. Add the egg yolks and vanilla and mix on medium-low speed until smooth. Gently fold in the chocolate, ground almonds, and flour.

In another large bowl, using the whisk attachment or clean beaters, beat the egg whites on high speed until they form soft peaks, about 3 minutes. Add the remaining 1/4 cup sugar and beat until the egg whites form stiff peaks, about 1 minute more.

In three batches, use a rubber spatula to gently fold the egg whites into the chocolate mixture. Scrape the batter into the prepared pan, spread evenly, and bake until the top starts to brown and a toothpick inserted into the center comes out with just some moist crumbs attached, 35 to 40 minutes.

While the cake is baking, soak the cherries in the liqueur in a small bowl. Let the cake cool in the pan on a rack for 15 minutes.

Meanwhile, make the glaze:

In a heavy-based medium saucepan, stir the sugar and 1/2 cup water together over medium heat until the sugar dissolves. Raise the heat to medium high and cook, swirling occasionally and brushing down the sides of a pan with a wet pastry brush to wash down any sugar crystals, until the caramel turns a deep, amber brown, about 6 minutes. Carefully add 1/4 cup water (it will bubble up), and whisk together until the mixture acquires an even, syrupy consistency. Drain the cherries and then stir them into the caramel, along with the chopped almonds.

Remove the sides of the springform pan and set the cake on a large rimmed baking sheet. Pour the caramel mixture evenly over the cake (it's fine if it spills over the sides). Let the cake cool completely to room temperature before transferring to a cake stand and serving.

The cake will keep, covered and refrigerated, for up to 3 days.

photo: Eddie Berman
From Fine Cooking 92, pp.
March 12, 2008

Pumpkin Cheesecake Crumble Squares

These were in Bon Appetit today.  Thought you might enjoy them this weekend!

A favorite from the '70s, pumpkin cheesecake is even more fun as a crumbly, nutty bar.


 Yield:  16 Squares


Ingredients

Crust

1 cup all purpose flour

3/4 cup (packed) golden brown sugar

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, diced

1 cup pecan halves (about 4 ounces)

3/4 cup old-fashioned oats

Filling

8 ounces (1 package) cream cheese

3/4 cup canned pure pumpkin

1/2 cup sugar

1 large egg

1 1/2 tablespoons ground cinnamon

1 teaspoon ground ginger

Topping

1 cup sour cream

2 tablespoons sugar

1/4 teaspoon vanilla extract


Preparation

For Crust:

Preheat oven to 350°F. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.

For Filling:

Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.

For Topping:

Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours.

Do ahead: Can be made 2 days ahead. Keep chilled. Cut into squares.


Recipe by Jeanne Thiel Kelley
Photograph by Brian Leatart

October 2006