Cake
It's Friday, as good a reason as any to Celebrate. (This, with the help of Kool & The Gang.)
What dessert goes well with celebrations? Cake, of course! Check out today's cake recipes, including a Cherry-Cola Dump Cake and a Peanut Butter Chocolate Cake. Enjoy!
Note: Here's another version of Celebration, by Playing for Change. Check out Playing for Change; I highly recommend doing so. Enjoy!
STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE
This is from Molly O'Neil in The New York Times cooking e-newsletter. Molly wrote, “This humble dessert would never win a beauty contest when pitted against a towering layer cake swirled with frosting, but what it lacks in looks, it makes up in flavor and simplicity of preparation. The cake itself is light yet moist and soaks up the juice released by the strawberries and rhubarb while baking. Sliced almonds add a gentle crunch. It can be a bit tricky to unmold, so don't forget to line the pan with parchment and grease it generously with butter.” Time: About 1 hour 30 minutes; makes 8 to 10 servings.
To view this online, click here.
Ingredients
The topping:
4 tablespoons unsalted butter, plus 1 to 2 teaspoons for greasing the pan
3/4 cup light-brown sugar
1/3 cup sliced almonds
1 pint strawberries (about 12 ounces), stemmed, hulled and halved
3 cups rhubarb, trimmed, cut across into 1/4-inch-thick slices, blanched for 2 minutes and drained well
The cake:
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Preparation
Preheat the oven to 350 degrees. Line a 9-inch round pan (at least 2 inches deep) with parchment paper and grease the parchment with 1 to 2 teaspoons softened butter. To make the topping, melt 4 tablespoons butter in a small saucepan. Add the brown sugar to the remaining butter and cook until the sugar is melted, stirring until smooth. Spread the mixture evenly over the bottom of the pan. Scatter the almonds over the brown-sugar mixture. Arrange the strawberries over the almonds in concentric circles, cut-side up. Top with the rhubarb and set aside.
To make the cake, using an electric mixer cream the butter and sugar until very light and fluffy. Add the eggs, one at a time, and beat well. Sift together the flour, baking powder and salt. Combine the vanilla with the milk. Add the flour mixture alternately with the milk, beginning and ending with flour. Mix just until combined.
Spread the batter over the fruit in the pan. Bake until the cake springs back when touched in the center, about 1 hour. (Cover the cake with foil if the top browns too much before the cake is done.) Remove the cake from the oven and let stand for 5 minutes. Turn out onto a cake plate. Replace any fruit that sticks to the pan. Serve warm or at room temperature.
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.
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.
DENSE AND DELICIOUS CHOCOLATE CAKE
This is from the October 2006 issue of Vegetarian Times (page 31), and begins, “Wow the chocolate lovers in your life with this fudgy creation that’s as easy to whip up as a cake mix.” Makes 10 servings.
To view this online, click here.
Ingredients
Chocolate Cake
1 cup all-purpose flour
1 cup sugar
1/2 tsp. baking soda
1/4 cup low-fat buttermilk
1 large egg
2 tsp. vanilla extract
1/2 cup brewed espresso or strong coffee
1/2 cup cocoa powder
1/2 cup (1 stick) unsalted butter, cut into small pieces
Fudge Glaze
2 Tbs. low-fat buttermilk
2 Tbs. cocoa powder
2 Tbs. unsalted butter
1/2 cup confectioners' sugar
1 tsp. vanilla extract
Preparation
Preheat oven to 400F. Coat 9-inch round springform pan with cooking spray. Combine flour, sugar, and baking soda in bowl. Whisk together buttermilk, egg, and vanilla in separate bowl.
Combine espresso and cocoa in large saucepan. Add butter, and bring to a boil over medium-high heat, whisking constantly. Remove from heat, and stir in dry ingredients. Add buttermilk mixture, and whisk until smooth.
Pour batter into prepared pan, and bake 15 to 20 minutes, or until top looks dry but toothpick inserted in center comes out moist.
Meanwhile, make Fudge Glaze: Combine buttermilk, cocoa powder, and butter in medium saucepan, and bring to a boil, stirring constantly. Remove from heat, and stir in sugar and vanilla.
Pierce holes all over cake with skewer or fork. Spread glaze over cake with spatula. Let stand 5 minutes before unmolding, and serve.
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.
What dessert goes well with celebrations? Cake, of course! Check out today's cake recipes, including a Cherry-Cola Dump Cake and a Peanut Butter Chocolate Cake. Enjoy!
Note: Here's another version of Celebration, by Playing for Change. Check out Playing for Change; I highly recommend doing so. Enjoy!
STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE
This is from Molly O'Neil in The New York Times cooking e-newsletter. Molly wrote, “This humble dessert would never win a beauty contest when pitted against a towering layer cake swirled with frosting, but what it lacks in looks, it makes up in flavor and simplicity of preparation. The cake itself is light yet moist and soaks up the juice released by the strawberries and rhubarb while baking. Sliced almonds add a gentle crunch. It can be a bit tricky to unmold, so don't forget to line the pan with parchment and grease it generously with butter.” Time: About 1 hour 30 minutes; makes 8 to 10 servings.
To view this online, click here.
Ingredients
The topping:
4 tablespoons unsalted butter, plus 1 to 2 teaspoons for greasing the pan
3/4 cup light-brown sugar
1/3 cup sliced almonds
1 pint strawberries (about 12 ounces), stemmed, hulled and halved
3 cups rhubarb, trimmed, cut across into 1/4-inch-thick slices, blanched for 2 minutes and drained well
The cake:
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Preparation
Preheat the oven to 350 degrees. Line a 9-inch round pan (at least 2 inches deep) with parchment paper and grease the parchment with 1 to 2 teaspoons softened butter. To make the topping, melt 4 tablespoons butter in a small saucepan. Add the brown sugar to the remaining butter and cook until the sugar is melted, stirring until smooth. Spread the mixture evenly over the bottom of the pan. Scatter the almonds over the brown-sugar mixture. Arrange the strawberries over the almonds in concentric circles, cut-side up. Top with the rhubarb and set aside.
To make the cake, using an electric mixer cream the butter and sugar until very light and fluffy. Add the eggs, one at a time, and beat well. Sift together the flour, baking powder and salt. Combine the vanilla with the milk. Add the flour mixture alternately with the milk, beginning and ending with flour. Mix just until combined.
Spread the batter over the fruit in the pan. Bake until the cake springs back when touched in the center, about 1 hour. (Cover the cake with foil if the top browns too much before the cake is done.) Remove the cake from the oven and let stand for 5 minutes. Turn out onto a cake plate. Replace any fruit that sticks to the pan. Serve warm or at room temperature.
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.
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.
DENSE AND DELICIOUS CHOCOLATE CAKE
This is from the October 2006 issue of Vegetarian Times (page 31), and begins, “Wow the chocolate lovers in your life with this fudgy creation that’s as easy to whip up as a cake mix.” Makes 10 servings.
To view this online, click here.
Ingredients
Chocolate Cake
1 cup all-purpose flour
1 cup sugar
1/2 tsp. baking soda
1/4 cup low-fat buttermilk
1 large egg
2 tsp. vanilla extract
1/2 cup brewed espresso or strong coffee
1/2 cup cocoa powder
1/2 cup (1 stick) unsalted butter, cut into small pieces
Fudge Glaze
2 Tbs. low-fat buttermilk
2 Tbs. cocoa powder
2 Tbs. unsalted butter
1/2 cup confectioners' sugar
1 tsp. vanilla extract
Preparation
Preheat oven to 400F. Coat 9-inch round springform pan with cooking spray. Combine flour, sugar, and baking soda in bowl. Whisk together buttermilk, egg, and vanilla in separate bowl.
Combine espresso and cocoa in large saucepan. Add butter, and bring to a boil over medium-high heat, whisking constantly. Remove from heat, and stir in dry ingredients. Add buttermilk mixture, and whisk until smooth.
Pour batter into prepared pan, and bake 15 to 20 minutes, or until top looks dry but toothpick inserted in center comes out moist.
Meanwhile, make Fudge Glaze: Combine buttermilk, cocoa powder, and butter in medium saucepan, and bring to a boil, stirring constantly. Remove from heat, and stir in sugar and vanilla.
Pierce holes all over cake with skewer or fork. Spread glaze over cake with spatula. Let stand 5 minutes before unmolding, and serve.
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.
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