Cake
Who doesn't love cake?
Okay, that borders on being a trick question, since many of us know someone who doesn't. But for the rest of us, today's post is sure to please. Check out the Peanut Butter Chocolate Cake, the Dr. Pepper Cake, and the rest of today's yumminess. Enjoy!
CHERRY-COLA DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Super easy to prepare: Just mix devil's food cake mix with cola and pour over cherries. Bake for one hour and voila!"
Prep Time: 5 minutes; Total Time: 60 minutes; Servings: 9
To view this online, click here.
Ingredients
1 jar (16 oz) maraschino cherries with juice (without stems)
1 box Betty Crocker™ Super Moist™ devil’s food cake mix
1 cup cola-flavored carbonated beverage
Directions
Heat oven to 350°F. Into ungreased 13x9-inch (3-quart) glass baking dish, “dump” cherries with cherry juice.
In medium bowl, mix cake mix and carbonated beverage. “Dump” mixture over cherries.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool about 15 minutes before cutting and serving cake.
Expert Tips
Serve with whipped cream and additional cherries.
You could substitute cherry pie filling in place of the maraschino cherries and juice.
CRAZY CAKE #2
This was from the February 11, 1979 issue of Parade Magazine
Ingredients
2 C sugar
1 tsp. salt
2 eggs
2 tsp. baking powder
1 C milk
1 tsp. baking soda
1 C cocoa
2 tsp. vanilla
1 C shortening or oil
3 C flour
1 C boiling water
Directions
Preheat oven to 325 degrees. Grease & flour 9” square pan & 9" round pan. Into large mixing bowl, put all ingredients, except water, in order listed. Do not stir. Add boiling water & mix well. Pour batter into prepared pans. Bake about 35 minutes or until cake tests done. Cool at least 1 hour before frosting.
To shape heart: Place square cake upside down on large tray. Place one corner at top in diamond shape. Cut round cake in half. Turn upside down. Straight sides will join top of diamond to form heart.
Buttercream Frosting for Crazy Cake
Ingredients
3/4 C butter or margarine, softened
1/4 tsp. salt
2 tsp. vanilla
6 T milk
1-1/2 pounds (6-3/4 C) sifted confectioners’ sugar
Directions
Place butter, milk, salt & vanilla in mixing bowl. Add 1/2 of the sugar, mixing slowly. Gradually add the rest of the sugar. Continue beating until mixture is light & fluffy. Frosting will be off-white. Color some for trim.
MICROWAVE CHOCOLATE PUDDING CAKE
This yumminess is from Samantha Seneviratne in The New York Times cooking enewsletter. For this, Samantha wrote, "Making a cake in the microwave may not be traditional, but it makes the whole process easy and superfast — and this recipe produces a warm, gooey, pudding-like dessert. Simply mix the cake ingredients together, top with the cocoa, sugar and boiling water, and microwave on high. (Don’t forget to take the ice cream out of the freezer to soften slightly while the cake cooks.) In the microwave, the bottom sets into a supermoist chocolate cake while the topping transforms into a rich chocolate sauce. As microwaves and dish size can vary, knowing when to pull the cake out is the only tricky part. It’s done when you can see a firm cake start to bubble to the surface. Don’t worry: A little underdone is just fine, too. This dessert will continue to set a bit while it cools. The instant coffee is optional but it really does add depth to the chocolate flavor."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024481-microwave-chocolate-pudding-cake. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Loads of great recipes, guides, access to featured cooking articles...Plus, it'll be easier for you to access their whole cooking section, without being blocked.
dessert will continue to set a bit while it cools. The instant coffee is optional but it really does add depth to the chocolate flavor.
Ingredients
For the Cake
6 tablespoons unsalted butter, cut into pieces
1/4 cup whole milk
2 teaspoons pure vanilla extract
1/2 teaspoon instant coffee or espresso (optional)
3/4 cup packed dark brown sugar
1 cup all-purpose flour
1/2 cup unsweetened natural cocoa powder
1 teaspoon kosher salt (such as Diamond Crystal)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
For the Topping
1/2 cup dark brown sugar
1/4 cup unsweetened natural cocoa powder
1/4 teaspoon kosher salt (such as Diamond Crystal)
3/4 cup boiling water
Ice cream, to serve
Preparation
Prepare the cake: Add the butter to a 1-1/2- to 2-quart microwave-safe soufflé dish or casserole, then melt the butter in short bursts in the microwave.
Whisk in the milk, vanilla and instant coffee, if using. Whisk in the brown sugar, then add the flour, cocoa, salt, baking powder and baking soda and whisk until just combined.
Make the topping: In a small bowl, whisk together the brown sugar, cocoa powder and salt. Sprinkle over the cake batter.
Pour the boiling water over the top.
Cook in the microwave at full power until you can see the set cake start to emerge through the sauce in various spots and the sauce has thickened, 5 to 7 minutes. (It’s OK to periodically stop and check doneness partway through cooking.) The cake will continue to set as it cools.
Serve warm, with ice cream.
DR. PEPPER CAKE
This yumminess is from Catherine Jessee at Simply Recipes. This recipe begins, " This is a magical dessert that combines Dr. Pepper and spice cake. Tender, moist, and perfectly spiced, this Dr. Pepper cake is like a ginger chocolate cake with the added pizzazz of arguably the best soda out there. Bonus: This recipe uses a whole 12-ounce can for the cake and icing.
"The Dr. Pepper adds flavor and leavening, giving the light cake much of its rise. This 9x13 dessert comes together quickly and easily, and a simple but flavorful icing puts it over the top. Serve Dr. Pepper cake at your next potluck or family dinner and watch it disappear."
Tips for Making Dr. Pepper Cake
Part of the cake batter is heated to help bloom the cocoa powder and activate the baking soda. This means the batter will be warm, so be sure to whisk in the raw eggs rapidly, stirring constantly, so they don’t scramble.
You can swap the Dr. Pepper icing for a different glaze or frosting, such as a thin chocolate ganache for a more chocolatey dessert.
For a cake with a flat and even top that’s easy to glaze, try using cake strips—you can link the strips to fit a 9x13-inch cake pan.
You'll need one 12-ounce can of Dr. Pepper for this recipe: 8 ounces for the cake and 4 ounces for the icing.
Prep Time: 10 minutes; Cook Time: 40 minutes; Servings: 12 servings; Yield: 1 (9X13-inch) cake
To view this online, go to https://www.simplyrecipes.com/dr-pepper-cake-recipe-8424806.
Ingredients
For the cake
Cooking spray
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
1 cup (8 ounces) Dr. Pepper, from 1 (12-ounce) can
1/4 cup unsweetened cocoa powder
1/2 cup (4 ounces) whole buttermilk
2 large eggs, lightly beaten, at room temperature
2 teaspoons vanilla extract
For the icing
1/2 cup (4 ounces) Dr. Pepper, from 1 (12-ounce) can
1/2 cup (1 stick) unsalted butter
3 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon, plus more for garnish
3 to 4 tablespoons whole buttermilk
Directions
Preheat oven to 375°F.
Lightly grease a 9x13-inch metal baking pan with cooking spray.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Set it aside.
Make the cake batter:
Melt the butter in a medium saucepan over low heat. Once the butter is melted, whisk in the sugar, 1 cup (8 ounces) of Dr. Pepper, and cocoa. Bring to a rolling boil over medium-high heat, stirring occasionally. Remove from the heat.
Immediately add the flour mixture and whisk to combine until no lumps remain. Stir in the buttermilk, then the eggs and vanilla until the mixture is smooth.
Work quickly when whisking the eggs into the warm batter so they don’t scramble. Whisk continuously until completely combined.
Bake:
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Make the icing:
About 10 minutes before the cake is done baking, prepare the icing. Heat the remaining 1/2 cup (4 ounces) of Dr. Pepper in a medium saucepan over high heat and simmer until reduced to about 1 tablespoon and it coats the back of a spoon, about 5 minutes.
Add the butter and stir until melted and smooth. Once the butter is melted, whisk in the powdered sugar, vanilla, salt, and cinnamon until smooth, about 30 seconds. Whisk in the buttermilk, 1 tablespoon at a time, until a smooth, thick glaze forms, 30 seconds to 1 minute.
Remove from the heat and set aside until ready to use, stirring occasionally. Keep warm.
Simple Tip!
If the icing hardens, place it over medium heat, whisking and adding 1 teaspoon of buttermilk at a time until it becomes smooth.
Ice the cake:
Transfer the baked cake to a wire rack to cool slightly for about 10 minutes. Pour the icing over the cake while both are warm, swiftly using a silicone spatula to spread the icing out evenly—it will cool and harden quickly.
Serve warm or at room temperature. Store leftover cake in an airtight container in the fridge for up to a week.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1-1/2–1-3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
SWEDISH ALMOND CAKE
This is from Dorie Greenspan in The New York Times cooking e-newsletter. Dorie wrote, “Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I’d serve at my own first fika. This cake, so much easier to make than you’d guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden’s famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It’s a perfect cake for fika, and great for brunch.”
Yield: 8 servings; Time: 1-1/4 hours, plus cooling.
This was featured in “The Perfect Cake for Your Coffee Break”, and can be viewed online at https://cooking.nytimes.com/recipes/1020767-swedish-almond-cake.
Ingredients
For the Cake:
1/2 cup plus 6 tablespoons unsalted butter, melted and lukewarm, plus more unmelted butter for greasing the pan
2 cups minus 2 tablespoons all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1-1/4 cups granulated sugar
2 large eggs, at room temperature
2/3 cup whole milk, lukewarm
2 teaspoons vanilla extract
For the Topping:
7 tablespoons unsalted butter, cut into small chunks
3/4 cup sliced almonds
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons whole milk
Preparation
Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking powder and salt.
Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
Slide the cake into the oven, and set your timer for 30 minutes.
As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it’s a delicate job because the sticky topping isn’t yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you’re ready to serve, lift the cake off the springform base and onto a platter.
Okay, that borders on being a trick question, since many of us know someone who doesn't. But for the rest of us, today's post is sure to please. Check out the Peanut Butter Chocolate Cake, the Dr. Pepper Cake, and the rest of today's yumminess. Enjoy!
CHERRY-COLA DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Super easy to prepare: Just mix devil's food cake mix with cola and pour over cherries. Bake for one hour and voila!"
Prep Time: 5 minutes; Total Time: 60 minutes; Servings: 9
To view this online, click here.
Ingredients
1 jar (16 oz) maraschino cherries with juice (without stems)
1 box Betty Crocker™ Super Moist™ devil’s food cake mix
1 cup cola-flavored carbonated beverage
Directions
Heat oven to 350°F. Into ungreased 13x9-inch (3-quart) glass baking dish, “dump” cherries with cherry juice.
In medium bowl, mix cake mix and carbonated beverage. “Dump” mixture over cherries.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool about 15 minutes before cutting and serving cake.
Expert Tips
Serve with whipped cream and additional cherries.
You could substitute cherry pie filling in place of the maraschino cherries and juice.
CRAZY CAKE #2
This was from the February 11, 1979 issue of Parade Magazine
Ingredients
2 C sugar
1 tsp. salt
2 eggs
2 tsp. baking powder
1 C milk
1 tsp. baking soda
1 C cocoa
2 tsp. vanilla
1 C shortening or oil
3 C flour
1 C boiling water
Directions
Preheat oven to 325 degrees. Grease & flour 9” square pan & 9" round pan. Into large mixing bowl, put all ingredients, except water, in order listed. Do not stir. Add boiling water & mix well. Pour batter into prepared pans. Bake about 35 minutes or until cake tests done. Cool at least 1 hour before frosting.
To shape heart: Place square cake upside down on large tray. Place one corner at top in diamond shape. Cut round cake in half. Turn upside down. Straight sides will join top of diamond to form heart.
Buttercream Frosting for Crazy Cake
Ingredients
3/4 C butter or margarine, softened
1/4 tsp. salt
2 tsp. vanilla
6 T milk
1-1/2 pounds (6-3/4 C) sifted confectioners’ sugar
Directions
Place butter, milk, salt & vanilla in mixing bowl. Add 1/2 of the sugar, mixing slowly. Gradually add the rest of the sugar. Continue beating until mixture is light & fluffy. Frosting will be off-white. Color some for trim.
MICROWAVE CHOCOLATE PUDDING CAKE
This yumminess is from Samantha Seneviratne in The New York Times cooking enewsletter. For this, Samantha wrote, "Making a cake in the microwave may not be traditional, but it makes the whole process easy and superfast — and this recipe produces a warm, gooey, pudding-like dessert. Simply mix the cake ingredients together, top with the cocoa, sugar and boiling water, and microwave on high. (Don’t forget to take the ice cream out of the freezer to soften slightly while the cake cooks.) In the microwave, the bottom sets into a supermoist chocolate cake while the topping transforms into a rich chocolate sauce. As microwaves and dish size can vary, knowing when to pull the cake out is the only tricky part. It’s done when you can see a firm cake start to bubble to the surface. Don’t worry: A little underdone is just fine, too. This dessert will continue to set a bit while it cools. The instant coffee is optional but it really does add depth to the chocolate flavor."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024481-microwave-chocolate-pudding-cake. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Loads of great recipes, guides, access to featured cooking articles...Plus, it'll be easier for you to access their whole cooking section, without being blocked.
dessert will continue to set a bit while it cools. The instant coffee is optional but it really does add depth to the chocolate flavor.
Ingredients
For the Cake
6 tablespoons unsalted butter, cut into pieces
1/4 cup whole milk
2 teaspoons pure vanilla extract
1/2 teaspoon instant coffee or espresso (optional)
3/4 cup packed dark brown sugar
1 cup all-purpose flour
1/2 cup unsweetened natural cocoa powder
1 teaspoon kosher salt (such as Diamond Crystal)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
For the Topping
1/2 cup dark brown sugar
1/4 cup unsweetened natural cocoa powder
1/4 teaspoon kosher salt (such as Diamond Crystal)
3/4 cup boiling water
Ice cream, to serve
Preparation
Prepare the cake: Add the butter to a 1-1/2- to 2-quart microwave-safe soufflé dish or casserole, then melt the butter in short bursts in the microwave.
Whisk in the milk, vanilla and instant coffee, if using. Whisk in the brown sugar, then add the flour, cocoa, salt, baking powder and baking soda and whisk until just combined.
Make the topping: In a small bowl, whisk together the brown sugar, cocoa powder and salt. Sprinkle over the cake batter.
Pour the boiling water over the top.
Cook in the microwave at full power until you can see the set cake start to emerge through the sauce in various spots and the sauce has thickened, 5 to 7 minutes. (It’s OK to periodically stop and check doneness partway through cooking.) The cake will continue to set as it cools.
Serve warm, with ice cream.
DR. PEPPER CAKE
This yumminess is from Catherine Jessee at Simply Recipes. This recipe begins, " This is a magical dessert that combines Dr. Pepper and spice cake. Tender, moist, and perfectly spiced, this Dr. Pepper cake is like a ginger chocolate cake with the added pizzazz of arguably the best soda out there. Bonus: This recipe uses a whole 12-ounce can for the cake and icing.
"The Dr. Pepper adds flavor and leavening, giving the light cake much of its rise. This 9x13 dessert comes together quickly and easily, and a simple but flavorful icing puts it over the top. Serve Dr. Pepper cake at your next potluck or family dinner and watch it disappear."
Tips for Making Dr. Pepper Cake
Part of the cake batter is heated to help bloom the cocoa powder and activate the baking soda. This means the batter will be warm, so be sure to whisk in the raw eggs rapidly, stirring constantly, so they don’t scramble.
You can swap the Dr. Pepper icing for a different glaze or frosting, such as a thin chocolate ganache for a more chocolatey dessert.
For a cake with a flat and even top that’s easy to glaze, try using cake strips—you can link the strips to fit a 9x13-inch cake pan.
You'll need one 12-ounce can of Dr. Pepper for this recipe: 8 ounces for the cake and 4 ounces for the icing.
Prep Time: 10 minutes; Cook Time: 40 minutes; Servings: 12 servings; Yield: 1 (9X13-inch) cake
To view this online, go to https://www.simplyrecipes.com/dr-pepper-cake-recipe-8424806.
Ingredients
For the cake
Cooking spray
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
1 cup (8 ounces) Dr. Pepper, from 1 (12-ounce) can
1/4 cup unsweetened cocoa powder
1/2 cup (4 ounces) whole buttermilk
2 large eggs, lightly beaten, at room temperature
2 teaspoons vanilla extract
For the icing
1/2 cup (4 ounces) Dr. Pepper, from 1 (12-ounce) can
1/2 cup (1 stick) unsalted butter
3 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon, plus more for garnish
3 to 4 tablespoons whole buttermilk
Directions
Preheat oven to 375°F.
Lightly grease a 9x13-inch metal baking pan with cooking spray.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Set it aside.
Make the cake batter:
Melt the butter in a medium saucepan over low heat. Once the butter is melted, whisk in the sugar, 1 cup (8 ounces) of Dr. Pepper, and cocoa. Bring to a rolling boil over medium-high heat, stirring occasionally. Remove from the heat.
Immediately add the flour mixture and whisk to combine until no lumps remain. Stir in the buttermilk, then the eggs and vanilla until the mixture is smooth.
Work quickly when whisking the eggs into the warm batter so they don’t scramble. Whisk continuously until completely combined.
Bake:
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Make the icing:
About 10 minutes before the cake is done baking, prepare the icing. Heat the remaining 1/2 cup (4 ounces) of Dr. Pepper in a medium saucepan over high heat and simmer until reduced to about 1 tablespoon and it coats the back of a spoon, about 5 minutes.
Add the butter and stir until melted and smooth. Once the butter is melted, whisk in the powdered sugar, vanilla, salt, and cinnamon until smooth, about 30 seconds. Whisk in the buttermilk, 1 tablespoon at a time, until a smooth, thick glaze forms, 30 seconds to 1 minute.
Remove from the heat and set aside until ready to use, stirring occasionally. Keep warm.
Simple Tip!
If the icing hardens, place it over medium heat, whisking and adding 1 teaspoon of buttermilk at a time until it becomes smooth.
Ice the cake:
Transfer the baked cake to a wire rack to cool slightly for about 10 minutes. Pour the icing over the cake while both are warm, swiftly using a silicone spatula to spread the icing out evenly—it will cool and harden quickly.
Serve warm or at room temperature. Store leftover cake in an airtight container in the fridge for up to a week.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1-1/2–1-3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
SWEDISH ALMOND CAKE
This is from Dorie Greenspan in The New York Times cooking e-newsletter. Dorie wrote, “Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I’d serve at my own first fika. This cake, so much easier to make than you’d guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden’s famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It’s a perfect cake for fika, and great for brunch.”
Yield: 8 servings; Time: 1-1/4 hours, plus cooling.
This was featured in “The Perfect Cake for Your Coffee Break”, and can be viewed online at https://cooking.nytimes.com/recipes/1020767-swedish-almond-cake.
Ingredients
For the Cake:
1/2 cup plus 6 tablespoons unsalted butter, melted and lukewarm, plus more unmelted butter for greasing the pan
2 cups minus 2 tablespoons all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1-1/4 cups granulated sugar
2 large eggs, at room temperature
2/3 cup whole milk, lukewarm
2 teaspoons vanilla extract
For the Topping:
7 tablespoons unsalted butter, cut into small chunks
3/4 cup sliced almonds
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons whole milk
Preparation
Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking powder and salt.
Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
Slide the cake into the oven, and set your timer for 30 minutes.
As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it’s a delicate job because the sticky topping isn’t yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you’re ready to serve, lift the cake off the springform base and onto a platter.
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