Posts Tagged ‘dessert’

MARBLE BUNDT CAKE

This is a mash-up of two recipes: one from Martha Stewart, and another from the LA Times version of one from the Buttercake Bakery.  The latter was too sweet for me, and Martha’s was a smaller loaf.  I think this one is just right.

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2 2/3 cups flour (I used whole wheat pastry flour and AP)

2 teaspoons baking powder

¾ teaspoon salt

½ teaspoon baking soda

2 cups sugar

1 cup butter, room temp

4 eggs, room temp

2 teaspoons vanilla

1 cup buttermilk

1 cup chocolate chips (optional)

½ cup plus 2 tablespoons unsweetened (good quality) cocoa powder

½ cup plus 2 tablespoons boiling water

powdered sugar, for dusting

Heat oven to 350 degrees.  Butter well and lightly flour a 12-cup bundt pan.

Whisk together the first four ingredients in a medium bowl.  In a stand mixer, cream sugar and butter.  Beat in eggs one at a time, then vanilla.

Mix in flour and buttermilk alternately in a couple batches.  Stir in chocolate chips if using.

In a medium glass or metal bowl, stir together the cocoa powder and hot water until smooth.  Then mix in about 1/3 of the flour mixture.

Pour half of what’s left of the plain batter into the bundt pan.  Pour chocolate mixture on top, and then the rest of the plain batter on top of that.  Gently swirl with a wooden skewer or sharp knife to marble (don’t over do this).

Bake for about an hour, until the cake springs back lightly and tester comes out clean.  Don’t overbake.  Cool completely in pan on a wire rack and then invert onto serving plate.  Dust lightly with powdered sugar and serve.

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PRINTABLE VERSION HERE: MARBLE BUNDT CAKE

WARM HONEYED BLACKBERRIES with GRILLED POUND CAKE

Our experience was slightly different from the recipe in the GARDENER & THE GRILL, because one my kids at half of the blackberries before we could use them in the dessert.  We added fresh strawberries to the plate to compensate.  We also cooked the compote on the stove as the kids were helping and have them at the grill seemed too dangerous.  This is the recipe as written; follow the link to my pound cake recipe.  The cinnamon and honey really stand out in this compote and the effect of the grilling on the cake is very pleasing.

Serves 4.

1 cup heavy whipping cream

4 cups blackberries

6 tablespoons honey, divided

juice of ½ lemon

1 teaspoon ground cinnamon, plus more for sprinkling

4 (1 inch) slices of pound cake

Prepare a hot fire in your grill.  Whip the cream with an electric mixer or a whisk until it holds medium peaks, about 5 to 7 minutes.  Set aside.

In a heavy saucepan that can be used on the grill or on a grill side burner, combine the blackberries, 4 tablespoons honey, lemon juice, and cinnamon.

Set the saucepan over the heat and stir to blend, cooking until the mixture begins to bubble.

At the same time, grill the pound cake slices for about 3 to 4 minutes per side until they get good grill marks.

Stir 2 tablespoons of the remaining honey into the whipped cream with a light touch.

To serve, set a slice of grilled pound cake on each plate.  Spoon the warmed berries over the cake and top with the honeyed whipped cream.  Sprinkle with cinnamon and serve.

PRINTABLE VERSION HERE: WARM HONEYED BLACKBERRIES with GRILLED POUND CAKE

POUND CAKE

This is a mash-up of Classic Pound Cake recipe from epicurious and one in The Joy of Cooking.  They both called for cake flour, which I subbed out.  A little laborious, but it makes a lovely dense, moist cake with a hint of citrus.  Not too, too sweet, either.

1 cup whole wheat pastry flour

1 cup AP flour

¼ teaspoon salt

5 eggs, room temperature

2 teaspoons vanilla

1 teaspoon each, lemon and orange zest

½ lb. butter, room temperature

1 cup sugar

Butter a 9” x 5” loaf pan and line the bottom with parchment.  Preheat oven to 325 degrees.

Sift together the flours and salt and set aside.

In a medium bowl, preferably with a pouring lip, whisk together the eggs, vanilla and zests.

In a stand mixer using the paddle attachment, beat the butter until lightened in color and fluffy.  With mixer running on low, gradually add in sugar, then raise speed and beat until very light, about 5 minutes total.  Stop the mixer to scrape down the sides if necessary.  Using the same technique, gradually beat in the egg mixture, dribbling in a tablespoon or so at a time and allowing it to be incorporated until it’s all in and the mixture is smooth.  Beat in the flour mixture in thirds, using a spatula to give the final mix.

Spread the batter into the prepared pan.  Bake for 60 – 75 minutes, or until the cake is well-risen, cracked on top and golden, and tester inserted into the center emerges dry.

Cool cake in pan for a few minutes, then unmold onto a rack and turn over right side up to cool completely.

PRINTABLE VERSION HERE: POUND CAKE

ALMOND BUTTER COOKIES

I cannot stop eating these cookies.  Not too sweet, deluding myself that they are good for me – a deadly combination.

Just follow my PEANUT BUTTER COOKIES recipe, substitute your favorite Almond Butter for the Peanut Butter and toasted sliced almonds for the peanuts.  Make sure you use almond meal, and that will completely seal the deal.  Good and good for you, right???

Good luck…