Cakes
If you feel the need for a dessert that practically says celebration, Cakes would be it. Check out today's six cake recipes, including a Chocolate Angel Cake and The Cake. Enjoy!
PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM
This is from Yossy Arefo in The New York Times cooking e-newsletter. Yossy wrote, "Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness. (Store-bought caramel sauce will also work, but expect a slightly sweeter result.) For an impressive presentation, top the frosted cake with a bit more caramel sauce, and let it trail down the sides. It’s just the thing for a fall birthday treat or the Thanksgiving table."
Yield: 10 to 12 servings; Time: 2 hours, plus cooling
This was featured in "Not Everyone Loves Pie. For Them, There’s Cake.", and can be viewed online at https://cooking.nytimes.com/recipes/1019728-pumpkin-layer-cake-with-caramel-buttercream.
Ingredients
For the cake:
2-1/2 cups plus 2 tablespoons cake flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-3/4 cups granulated sugar
1 cup unsalted butter, softened
1 tablespoon cinnamon
1-1/2 teaspoons ground cardamom
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 teaspoon kosher salt
3 large eggs, at room temperature
2 teaspoons vanilla extract
2-1/2 cups pumpkin purée, at room temperature
For the caramel sauce (see note):
1 cup granulated sugar
2 tablespoons unsalted butter, softened
3/4 cup heavy cream, at room temperature
1 tablespoon whiskey or 2 teaspoons vanilla extract
1/2 teaspoon kosher salt
For the buttercream:
4 large egg whites
1 cup granulated sugar
2 cups unsalted butter, softened and cut into tablespoons
Pinch of kosher salt
Preparation
Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
Sift the flour, baking powder and baking soda into a large bowl.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1-1/2 cups.
Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn’t spill out the sides.
Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
Spread the remaining buttercream in an even layer over the cake. If you’d like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.
Tip
You could use store-bought caramel sauce instead of making your own, but expect a slightly sweeter result. You’ll need approximately 1-1/2 cups.
LEMON POUND CAKE
This recipe begins, "This sugar-free pound cake is easy to make because it uses a reduced-fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide rich flavor. This is sure to become a favorite with frequent requests. Just don’t let anyone know how easy it really is to make so you can bask in all the praise!"
Yield: 16 servings
Source: Equal
Recipe and image appear courtesy of Equal.
To view this online, go to https://diabeticgourmet.com/diabetic-recipe/lemon-pound-cake.
Ingredients
Cooking spray
2-1/2 cups reduced-fat baking mix (Bisquick)
48 packets Equal sweetener*
2 tablespoons cornstarch
4 teaspoons grated lemon peel
1 cup lite lemon flavored nonfat yogurt
6 tablespoons butter, melted
2 eggs
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
*Substitute 2 cups Equal Spoonful for the packets.
Directions
Preheat oven to 350F.
Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set aside.
Combine baking mix, Equal, cornstarch and lemon peel.
Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
Spoon mixture into prepared pan.
Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.
Let cake cool in pan 5 minutes.
Remove and cool completely on wire rack.
Nutritional Information Per Serving: Calories: 137; Fat: 6 grams; Sodium: 258 milligrams; Cholesterol: 35 milligrams; Protein: 3 grams; Carbohydrates: 18 grams
Diabetic Exchanges: 1 Fat; 1 Starch
GOLDEN GINGER CAKE
This recipe is from Alison Roman on The New York Times cooking site. For this recipe, Alison wrote, "Not your traditional gingerbread, this cake is flavored with familiar spices and enhanced with freshly grated ginger. (And yes, of course, there is still molasses.) Unlike a brittle cookie or dense loaf, this cake has the texture of what can only be described as a very good cake doughnut, crunchy on the outside and delightfully fluffy on the inside. It’s best served just warmed, with a generous helping of whipped cream or vanilla ice cream."
Total Time: 1 hour; Yield: 8 to 10 servings
This was featured in "Desserts That Bring the Party, but Not the Fuss", and can be viewed online at https://cooking.nytimes.com/recipes/1020710-golden-ginger-cake.
Ingredients
Nonstick cooking spray
Demerara sugar
2-3/4 cups all-purpose flour
1 tablespoon turmeric
1-1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1-1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup unsalted butter (1-1/2 sticks), at room temperature
1 cup light brown sugar
1/4 cup molasses
3 tablespoons finely grated fresh ginger
2 large eggs
1/2 cup buttermilk
1/4 cup vegetable or coconut oil, melted
Whipped cream or ice cream, for serving
Prepartion
Heat oven to 350 degrees. Spray a 9-inch springform pan, cake pan or tart pan with nonstick cooking spray (or grease with softened butter) and sprinkle with a bit of Demerara sugar to coat the interior of the pan; tap out excess and set aside.
In a medium bowl, whisk together flour, turmeric, salt, cinnamon, baking powder and baking soda; set aside.
Using a stand mixer or an electric mixer and a large bowl, beat together butter, brown sugar and molasses until the mixture is light, fluffy and the color of a very pale latte, 3 to 4 minutes. (Feel free to periodically scrape down the sides of the bowl with a spatula to make sure all the ingredients are mixing properly.) Add fresh ginger and beat to blend.
Add eggs, one at a time, until they are totally incorporated and the mixture looks extremely light and fluffy, almost like cake frosting, 5 or so minutes. (Be sure to wipe off any ginger that may have stuck to the beaters.)
Combine buttermilk and oil in a bowl or a measuring cup. With the mixer on low, beat 1/3 of the dry ingredients into the cake batter, followed by 1/2 of the buttermilk mixture. Repeat with 1/3 of the dry ingredients and the remaining buttermilk mixture. Finish by adding the remaining dry ingredients.
Pour cake batter into prepared pan and scatter with more Demerara sugar. Bake, rotating once or twice if your oven has hot spots or tends to be uneven, until the cake has started to pull away from the sides of the pan, it’s evenly golden brown on top and it springs back ever so slightly when pressed, 45 to 50 minutes.
Remove from oven and let cool on a wire rack if you have one. (If not, just let it cool away from the oven.) Do not remove cake from the pan until it is 100 percent cool. Serve with lightly whipped cream or the ice cream of your choice.
GREEK ORANGE CAKE (PORTOKALOPITA)
This is from Macrina Bakery in Portland, Oregon. If I ever take a road trip and end up in Portland, this'll have to be one of my stops.
This recipe begins, "This orange cake was by far the most inspirational recipe we made on our wonderful trip to Greece last fall. Known as Portokalopita, it is simple but does have nuances that need careful attention — like whipping the eggs and sugar mixture thoroughly, and folding the shredded filo in stages to ensure the custard coats each strand and creates its lovely finished texture! It’s best enjoyed warm from the oven, but if you have leftovers, it’s still delicious straight from the fridge."
Makes one 9-inch cake; Serves 6 to 8
To view this online, go to https://mailchi.mp/macrinabakery/macrina-recipe-of-the-month-greek-orange-cake?e=c8b2de0f04.
Ingredients
Cake
3 eggs
3/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1 cup plain Greek yogurt, plus more for serving
2 Tbsp orange zest
1/2 cup fresh orange juice
1 tsp vanilla
3/4 cup sunflower oil
4 cups (5 oz) filo sheets, thawed and shredded*
Simple Syrup
2 cups water
1-1/4 cups granulated sugar
1 star anise
1 cinnamon stick
Directions
Cake
Preheat oven to 350°F. Line a 9-inch cake pan with a 16 x 12-inch piece of parchment paper, pressing it into the pan; set aside.
In a medium bowl, combine the eggs, sugar, baking powder, and salt. Whisk well, dissolving any lumps.
Add the yogurt, orange zest, orange juice, and vanilla; stir to combine.
Slowly drizzle in the sunflower oil while whisking.
Gently fold in the shredded filo in four additions.
Pour the batter into the prepared pan and place on the center rack. Bake for about 45 minutes, until the custard is set and the top is golden brown.
Simple Syrup
Combine all the syrup ingredients in a medium saucepan and bring to a simmer for 20 minutes. The mixture will reduce by about half and become syrupy.
Assembly
When the cake comes out of the oven, use a toothpick to poke many holes across the top. Pour half of the hot syrup over the cake and let it absorb for about 10 minutes. Then add more syrup until it pools on top.
Serve warm with a dollop of yogurt and a strong cup of coffee!
*Tip: When shredding the filo, start by pulling apart one sheet and then roughly rip it into 2-inch pieces. Repeat this for all sheets to ensure even distribution. Avoid clumping, as dense pockets can form in the cake. For accuracy, consider weighing the filo. If measuring by cups, lightly pack the measuring cup, but fluff the filo as you add it to the custard mixture.
THE CAKE
This recipe was given to my mom by a friend, who worked as a lawyer for years. She was married to an Episcopal priest; both were involved in the civil rights movement.
This is one of the recipes from Off The Wall Cooking.
Ingredients
1 package (18 oz.) yellow cake mix
1 egg, unbeaten
3/4 C oil
1 package (small) vanilla pudding
3/4 C sherry
Directions
Preheat oven at 350 degrees. Put ingredients in bowl. Beat for 5 minutes. Pour into greased tube cake pan or mold. Bake for 45 minutes.
CHOCOLATE ANGEL CAKE
This recipes is from Taste of Home. According to Joyce Shiffler of Colorado Springs, Colorado, "When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty – making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake." The link for this is http://www.tasteofhome.com/Recipes/Chocolate-Angel-Cake
SERVINGS: 12-16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min. + cooling
Ingredients:
1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
Frosting:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional
Directions:
Sift together confectioners' sugar, flour and cocoa three times; set aside.
In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.
Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Nutrition Facts
One serving: Calories: 244; Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 31 mg; Sodium: 194 mg; Carbohydrate: 39 g; Fiber: 1 g; Protein: 4 g
PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM
This is from Yossy Arefo in The New York Times cooking e-newsletter. Yossy wrote, "Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness. (Store-bought caramel sauce will also work, but expect a slightly sweeter result.) For an impressive presentation, top the frosted cake with a bit more caramel sauce, and let it trail down the sides. It’s just the thing for a fall birthday treat or the Thanksgiving table."
Yield: 10 to 12 servings; Time: 2 hours, plus cooling
This was featured in "Not Everyone Loves Pie. For Them, There’s Cake.", and can be viewed online at https://cooking.nytimes.com/recipes/1019728-pumpkin-layer-cake-with-caramel-buttercream.
Ingredients
For the cake:
2-1/2 cups plus 2 tablespoons cake flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-3/4 cups granulated sugar
1 cup unsalted butter, softened
1 tablespoon cinnamon
1-1/2 teaspoons ground cardamom
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 teaspoon kosher salt
3 large eggs, at room temperature
2 teaspoons vanilla extract
2-1/2 cups pumpkin purée, at room temperature
For the caramel sauce (see note):
1 cup granulated sugar
2 tablespoons unsalted butter, softened
3/4 cup heavy cream, at room temperature
1 tablespoon whiskey or 2 teaspoons vanilla extract
1/2 teaspoon kosher salt
For the buttercream:
4 large egg whites
1 cup granulated sugar
2 cups unsalted butter, softened and cut into tablespoons
Pinch of kosher salt
Preparation
Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
Sift the flour, baking powder and baking soda into a large bowl.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1-1/2 cups.
Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn’t spill out the sides.
Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
Spread the remaining buttercream in an even layer over the cake. If you’d like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.
Tip
You could use store-bought caramel sauce instead of making your own, but expect a slightly sweeter result. You’ll need approximately 1-1/2 cups.
LEMON POUND CAKE
This recipe begins, "This sugar-free pound cake is easy to make because it uses a reduced-fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide rich flavor. This is sure to become a favorite with frequent requests. Just don’t let anyone know how easy it really is to make so you can bask in all the praise!"
Yield: 16 servings
Source: Equal
Recipe and image appear courtesy of Equal.
To view this online, go to https://diabeticgourmet.com/diabetic-recipe/lemon-pound-cake.
Ingredients
Cooking spray
2-1/2 cups reduced-fat baking mix (Bisquick)
48 packets Equal sweetener*
2 tablespoons cornstarch
4 teaspoons grated lemon peel
1 cup lite lemon flavored nonfat yogurt
6 tablespoons butter, melted
2 eggs
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
*Substitute 2 cups Equal Spoonful for the packets.
Directions
Preheat oven to 350F.
Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set aside.
Combine baking mix, Equal, cornstarch and lemon peel.
Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
Spoon mixture into prepared pan.
Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.
Let cake cool in pan 5 minutes.
Remove and cool completely on wire rack.
Nutritional Information Per Serving: Calories: 137; Fat: 6 grams; Sodium: 258 milligrams; Cholesterol: 35 milligrams; Protein: 3 grams; Carbohydrates: 18 grams
Diabetic Exchanges: 1 Fat; 1 Starch
GOLDEN GINGER CAKE
This recipe is from Alison Roman on The New York Times cooking site. For this recipe, Alison wrote, "Not your traditional gingerbread, this cake is flavored with familiar spices and enhanced with freshly grated ginger. (And yes, of course, there is still molasses.) Unlike a brittle cookie or dense loaf, this cake has the texture of what can only be described as a very good cake doughnut, crunchy on the outside and delightfully fluffy on the inside. It’s best served just warmed, with a generous helping of whipped cream or vanilla ice cream."
Total Time: 1 hour; Yield: 8 to 10 servings
This was featured in "Desserts That Bring the Party, but Not the Fuss", and can be viewed online at https://cooking.nytimes.com/recipes/1020710-golden-ginger-cake.
Ingredients
Nonstick cooking spray
Demerara sugar
2-3/4 cups all-purpose flour
1 tablespoon turmeric
1-1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1-1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup unsalted butter (1-1/2 sticks), at room temperature
1 cup light brown sugar
1/4 cup molasses
3 tablespoons finely grated fresh ginger
2 large eggs
1/2 cup buttermilk
1/4 cup vegetable or coconut oil, melted
Whipped cream or ice cream, for serving
Prepartion
Heat oven to 350 degrees. Spray a 9-inch springform pan, cake pan or tart pan with nonstick cooking spray (or grease with softened butter) and sprinkle with a bit of Demerara sugar to coat the interior of the pan; tap out excess and set aside.
In a medium bowl, whisk together flour, turmeric, salt, cinnamon, baking powder and baking soda; set aside.
Using a stand mixer or an electric mixer and a large bowl, beat together butter, brown sugar and molasses until the mixture is light, fluffy and the color of a very pale latte, 3 to 4 minutes. (Feel free to periodically scrape down the sides of the bowl with a spatula to make sure all the ingredients are mixing properly.) Add fresh ginger and beat to blend.
Add eggs, one at a time, until they are totally incorporated and the mixture looks extremely light and fluffy, almost like cake frosting, 5 or so minutes. (Be sure to wipe off any ginger that may have stuck to the beaters.)
Combine buttermilk and oil in a bowl or a measuring cup. With the mixer on low, beat 1/3 of the dry ingredients into the cake batter, followed by 1/2 of the buttermilk mixture. Repeat with 1/3 of the dry ingredients and the remaining buttermilk mixture. Finish by adding the remaining dry ingredients.
Pour cake batter into prepared pan and scatter with more Demerara sugar. Bake, rotating once or twice if your oven has hot spots or tends to be uneven, until the cake has started to pull away from the sides of the pan, it’s evenly golden brown on top and it springs back ever so slightly when pressed, 45 to 50 minutes.
Remove from oven and let cool on a wire rack if you have one. (If not, just let it cool away from the oven.) Do not remove cake from the pan until it is 100 percent cool. Serve with lightly whipped cream or the ice cream of your choice.
GREEK ORANGE CAKE (PORTOKALOPITA)
This is from Macrina Bakery in Portland, Oregon. If I ever take a road trip and end up in Portland, this'll have to be one of my stops.
This recipe begins, "This orange cake was by far the most inspirational recipe we made on our wonderful trip to Greece last fall. Known as Portokalopita, it is simple but does have nuances that need careful attention — like whipping the eggs and sugar mixture thoroughly, and folding the shredded filo in stages to ensure the custard coats each strand and creates its lovely finished texture! It’s best enjoyed warm from the oven, but if you have leftovers, it’s still delicious straight from the fridge."
Makes one 9-inch cake; Serves 6 to 8
To view this online, go to https://mailchi.mp/macrinabakery/macrina-recipe-of-the-month-greek-orange-cake?e=c8b2de0f04.
Ingredients
Cake
3 eggs
3/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1 cup plain Greek yogurt, plus more for serving
2 Tbsp orange zest
1/2 cup fresh orange juice
1 tsp vanilla
3/4 cup sunflower oil
4 cups (5 oz) filo sheets, thawed and shredded*
Simple Syrup
2 cups water
1-1/4 cups granulated sugar
1 star anise
1 cinnamon stick
Directions
Cake
Preheat oven to 350°F. Line a 9-inch cake pan with a 16 x 12-inch piece of parchment paper, pressing it into the pan; set aside.
In a medium bowl, combine the eggs, sugar, baking powder, and salt. Whisk well, dissolving any lumps.
Add the yogurt, orange zest, orange juice, and vanilla; stir to combine.
Slowly drizzle in the sunflower oil while whisking.
Gently fold in the shredded filo in four additions.
Pour the batter into the prepared pan and place on the center rack. Bake for about 45 minutes, until the custard is set and the top is golden brown.
Simple Syrup
Combine all the syrup ingredients in a medium saucepan and bring to a simmer for 20 minutes. The mixture will reduce by about half and become syrupy.
Assembly
When the cake comes out of the oven, use a toothpick to poke many holes across the top. Pour half of the hot syrup over the cake and let it absorb for about 10 minutes. Then add more syrup until it pools on top.
Serve warm with a dollop of yogurt and a strong cup of coffee!
*Tip: When shredding the filo, start by pulling apart one sheet and then roughly rip it into 2-inch pieces. Repeat this for all sheets to ensure even distribution. Avoid clumping, as dense pockets can form in the cake. For accuracy, consider weighing the filo. If measuring by cups, lightly pack the measuring cup, but fluff the filo as you add it to the custard mixture.
THE CAKE
This recipe was given to my mom by a friend, who worked as a lawyer for years. She was married to an Episcopal priest; both were involved in the civil rights movement.
This is one of the recipes from Off The Wall Cooking.
Ingredients
1 package (18 oz.) yellow cake mix
1 egg, unbeaten
3/4 C oil
1 package (small) vanilla pudding
3/4 C sherry
Directions
Preheat oven at 350 degrees. Put ingredients in bowl. Beat for 5 minutes. Pour into greased tube cake pan or mold. Bake for 45 minutes.
CHOCOLATE ANGEL CAKE
This recipes is from Taste of Home. According to Joyce Shiffler of Colorado Springs, Colorado, "When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty – making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake." The link for this is http://www.tasteofhome.com/Recipes/Chocolate-Angel-Cake
SERVINGS: 12-16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min. + cooling
Ingredients:
1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
Frosting:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional
Directions:
Sift together confectioners' sugar, flour and cocoa three times; set aside.
In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.
Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Nutrition Facts
One serving: Calories: 244; Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 31 mg; Sodium: 194 mg; Carbohydrate: 39 g; Fiber: 1 g; Protein: 4 g
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