Cherry Crumb Cake & May's Apron Winner

I'm back from my trip to England a little tired, but every bit a wonderful time and the people were so lovely.  I flew home Saturday and that evening heard the horrible tragedy on the London Bridge.  My friend and I were there on Friday in London, doing the "tourist" thing and I can't imagine the kind of hatred that causes people to carry out terror to innocent human beings.  My heart goes out to all of the victims.

Windsor Castle 

I think I've gotten myself back together again--catching up on grocery shopping, laundry, and putting all my supplies back in their place in my studio.  When I saw these cherries in the grocery store, I couldn't help but think about the cherries in the Pacific Northwest.  I love baking with them, and of course, I see some jam being made when I get some free time.

I also thought about the phrase, "Life is a just a bowl of cherries," a song by Ray Henderson and lyrics by Lew Brown.  Judy Garland sang it in 1956 and although it's mostly a happy song, it's also become a little sarcastic one when you refer to the "pits!"  Notice, I've removed the pits in my bowl above:-)

Cherry Crumb Cake
Cake:
1/2 cup (1 stick) (113g) unsalted butter, at room temperature
1/2 cup (100g) granulated sugar
1/4 cup (55g) firmly packed light brown sugar
2 large eggs
1 tsp. Vanilla extract
1 tsp. Almond extract
1 1/2 cups (188g) King Arthur all-purpose flour (plain flour)
1 tsp. baking powder
1/4 tsp. salt
1/4 cup (60g) whole buttermilk
1 pound (454g) cherries, pitted

Ginger-Lime Crumb Topping:
3/4 cup (94g) King Arthur all-purpose flour
1/2 cup (100g) granulated sugar
1/3 cup (5 1/3 T) (76g) unsalted butter, melted
1/4 cup (28g) chopped pecans
2 tsp. lime zest
1 tsp. grated fresh ginger
1/2 tsp. salt
1/2 tsp. cinnamon

In a small bowl, stir together all ingredients until mixture is crumbly.  Use immediately or it can be refrigerated for up to 5 days.

Preheat oven to 350F-degrees (180C).  Spray an 8-inch springform pan with baking spray with flour.  Line with parchment paper and spray pan again.

In a stand mixer, using the paddle attachment, beat the butter and sugars together at medium speed until fluffy-3 to 4 minutes.  Scrape down the sides of the bowl with a rubber spatula.  While the mixer is running, add the eggs, one at a time, beating until fully incorporated.  Beat in the extracts.

Sift the dry ingredients and add half with the buttermilk, mixing just until combined.  Add remaining dry ingredients.  Spoon batter into prepared pan, smoothing the top.

Arrange the pitted cherries on top of the batter.

Sprinkle with the Lime-Ginger Crumb Topping.

Bake in the preheated oven until a wooden pick inserted in the center of the cake comes out cleanly...about 1 hour.

Allow to cool in the pan about 15 minutes, then run a knife around the edges and remove from the pan.

With the help of a wide spatula and the parchment paper underneath, I transferred the cake to a serving dish and dusted the top with confectioners' sugar.  While I was in the UK, I had a dessert one evening and it was served with a sweetened heavy cream (not whipped).  The addition was incredible, so if you'd like to serve a slice with cream, here is my recipe.

Sweetened Cream
1 cup Heavy Cream
1/2 tsp. Vanilla extract
2 T confectioners' sugar (icing sugar)

Whisk the ingredients together and serve in a small pitcher.  This cake was definitely a big hit at our home. Enjoy!

Before I announce the winner of May's apron, here are some photos taken in the UK.  The studio I filmed at for the craft show, Hochanda, was in Oundle.  So quaint and the people so hospitable; I felt at home.  So much so, that one of the vendors at their farmer's market invited me in to talk "bread!"

Els van de Burgt (owner of Elizabeth Craft Designs) and I at the studio getting ready for our show!

Now, this month's apron winner is Kelly Booth!  Kelly, please email me your address and I will get this lovely apron off to you.

I'm working on June's apron and apologize for the tardiness.  <3 .="" p="">

Beaumes-De-Venise Cake with Apricots

Don't be scared off by the name...this cake is named after a hilltop town in France's Vancluse area, which is know for the sweet, Muscat wine produced there: Beaumes-De-Venise.  As you may have surmised, the apricots are soaked in this wine before the cake is made.

We love apricots, not only for the wonderful taste, but for the health benefits they offer.  They are rich in many plant antioxidants, including flavonoids and adds very few calories to your daily total.  Also, a good source of beta-carotene and Vitamin C . The benefits of carotenoids and xanthophyll, many researchers believe, is what may helps protect our eyesight from aging damage and vision loss.  And, of course, I can't help but think baking with apricots when Spring arrives!

Beaumes-De-Venise Cake with Apricots

1 cup (240g) of sweet wine (Cotes du Rhone is suggested, but your choice)
1 cup (128g) chopped dried apricots

In a small saucepan, heat the wine over medium heat until he begins to simmer.  Add the apricots and remove from the heat.  Allow to stand until cool, about 30 minutes.

1/2 cup (1 stick) (113g) unsalted butter, at room temperature
3 T (42g) olive oil
3/4 cup (150g) granulated sugar
1 tsp lemon zest
1 tsp orange zest
1 tsp vanilla extract
2 large eggs (100g)
1 3/4 cups (219g) King Arthur all-purpose flour (plain flour)
1 tsp. (5g) baking powder
1 tsp. (3g) Kosher salt

Topping:
2 T (28g) unsalted butter cubed
1 T (12g) granulated sugar

Preheat oven to 350F degrees (180C-degrees).  Spray a 9-inh springform pan with a baking spray, line the bottom with parchment and spray again.

In a stand mixer, using the paddle attachment, cream the butter, olive oil and sugar together.  Add the zests and vanilla extract and beat once more.  Scrape down the sides of the bowl with a rubber spatula.  Add the eggs, one at a time, beating to combine.

Whisk together the dry ingredients and add in two additions, alternating with the wine/apricot mixture.  Don't over mix.  Use a rubber spatula to make sure everything is combined.

Spread the batter into the prepared pan.

Bake in the preheated oven 25-30 minutes, until a wooden pick inserted in the center comes out clean. Sprinkle the cubed butter across the surface, then the tablespoon of granulated sugar.  Bake an additional 5 minutes.  Remove from the oven and cool in the pan about 20 minutes.  Remove the sides and slide the cake onto a serving platter.

Serve cake plain for with a scoop of your favorite

A wonderfully moist cake that's perfect for Spring--Enjoy!

Happy Easter to all my friends and loved ones, XOXO

HoJo's Coconut Cake, May's Apron-Giveaway Winner, and June's Giveaway Apron

If you're not afraid to date yourself...who remembers Howard Johnson's?  I do and was happy to see a story about this iconic restaurant on King Arthur's blog "Flourish" this past Sunday--http://www.kingarthurflour.com/blog/2015/06/02/american-baking-decades-1950-1959/.  From the early 50s to the 70s, travelers knew this restaurant well.  I remember the grilled hot dogs in butter, fried clams, and of course, the ice cream and cakes.  This Coconut Cake is one of my favorites and like the author, PJ Hamil of KAF, I've had a love affair with coconut since I was a kid.  I was anxious to make their version with the only difference is that I topped the lovely frosting with toasted coconut instead of the flaked.   

You can click on the link and read the entire story and get the recipe.  The cake is similar to a pound cake, but moister and the hints of extra coconut flavor in the batter and coconut milk powder in the frosting made this my new favorite cake. Enjoy!

It was another crazy month, but let's get to the Give-Away for May...Congratulations to Mary at The Last Act blog!

To claim your apron, please send me your email address and I will be happy to send it to you.

Next, yes, I've done an apron for June. A month that honors my brother Joe, who passed away in 1969 at the age of 14 and my Grandma Gladys, who taught me so much about gardening.  This apron has the cheerful colors of summer and actually leans towards the tropical feeling. 

If you would like to win this bright apron (perfect for preparing picnics!), all you need to do is post a comment. Good luck!

Dried Cherry~White Chocolate Chip Plate Cake

I love simple...but delicious desserts.  Many a time, my mother would whip up a quick dessert like a simple, plain cake, chocolate, rice or bread pudding just so we had a special treat after dinner.  This cake fits the bill.

I came across this simple cake in Paul Hollywood's book, British Baking and decided, with the rush of the season and all I have on my plate, this would be a great snacking cake for after dinner or a late afternoon break.  I was an American history minor in college, which is why I collect so many cookbooks; I love learning about the traditions of food and the cultures that brought them to the New World.  This is definitely very similar to the quick cakes my mom would make and I wonder if her grandmothers handed the recipes down to her.  By the way, this recipes comes from Wales.

I bake, using a scale, so reading this recipe in grams and millilitres wasn't difficult, but I have given all my American friends the conversion to cups for ease. 

Dried Cherry~White Chocolate Chip Plate Cake
7 1/2 T  (110g) unsalted butter, cut in small cubes
1/2 cup (110g) granulated (castor) sugar
1 1/2 +3T (225g) all-purpose (plain) flour
2 tsp. baking powder
pinch of salt
1 1/2 tsp. vanilla
2 large eggs
3/4 cup (100g) dried cherries
1/2 cup (100g) white chocolate chips
1/2 cup (100ml) milk

Preheat oven to 350F-degrees (180C).  Spray a metal or ceramic pie plate with a cooking spray.
In a stand mixer, using the paddle attachment, add the flour, baking powder and salt and while the mixer is running, add the cubed butter.  Continue to mix until it looks like coarse sand.

Add the sugar, eggs, and vanilla, then while the mixer is running, slowly pour in the milk.  The batter should be somewhat thick.

Stir in the dried cherries and white chocolate chips, then, spoon into the prepared pie plate, smoothing the top.  Finally, sprinkle some Sparking White Sugar on top or use Demerara sugar.  Bake 35-45 minutes or until the center (using a tester) comes out cleanly. 

The cake was delicious and just the perfect dessert after a busy day.  Enjoy! 
 

Banana Cake with Chocolate Buttercream

The proverbial leftover bananas were staring at me to create something today and since I've done just about every combination in banana bread, I decided on cake. 

 Paired with chocolate is always a good idea, so I chose a chocolate buttercream and made this looked just like one of the old-fashioned cakes my mom would have baked for us...

...nothing fancy, just a lot of homemade goodness.

I was also thinking how our daughter, Erin loved when I made frozen bananas, then dipped them in chocolate; my teeth hurt thinking how my girls could bite into this frozen treat:-D

Banana Cake with Chocolate Buttercream
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
2 to 3 ripe bananas, peeled and mashed
1 T vanilla extract
2 1/4 cups King Arthur all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk

Preheat oven to 350F-degrees.  Spray two 9-inch round baking pans with a baking spray.  I also wrapped Baking Strips around the pans so the top of the cake would stay flat and not "round up."

In a stand mixer, using the paddle attachment, cream the butter and sugar together.  Add the large eggs, one at a time, beating well after each one.  Scrape down the sides of the bowl, as needed, using a spatula.  Add the vanilla and mashed bananas and mix again.  Don't worry if it looks a little curdled.

Add the dry ingredients, alternatively with the buttermilk until combined, then, mix 1 minute more at medium speed.  Divide the batter between the two prepared cake pans.

Bake for 30 to 35 minutes until the cake pulls away from the sides and a wooden skewer comes out cleanly from testing in the center of the cake.

Allow to cool about 5 minutes, then invert on a waxed paper lined rack and a serving plate.

While the cake is baking, make the Chocolate Buttercream.

Chocolate Buttercream
10 oz. bittersweet chocolate chips ( about 1 3/4 cups + 1 T)
1 cup heavy cream
1/4 cup Light Karo Syrup
1/4 tsp. salt
1 1/3 cups confectioners' sugar
10 oz. unsalted butter at room temperature
2 tsp. vanilla

Using a food processor with the knife blade, place the bittersweet chocolate chips in the bowl.  In a small sauce pan, combine the heavy cream, Karo syrup and salt and bring just to a boil, stirring constantly.

 Pour the cream mixture over the bittersweet chocolate bits and allow to sit about 5 minutes.  Place the top on the bowl and pulse several times, then turn the machine to ON to completely combine.  Add the confectioners' sugar and vanilla and pulse again to combine.  Finally, while the machine is ON, drop the softened butter through the feed tube until all of it has been used.

Transfer this mixture to a medium bowl and cover with plastic wrap.  Refrigerate 1 to 1 1/2 hours while the cake layers are cooling.

The mixture resembles a ganache at this point

 Just before it's time to frost the cake, use a hand mixer to "fluff" the frosting.

 Spread about one-third of the buttercream on top of the bottom layer and smooth out to the edges.  Place the top layer on.  Spoon the remaining buttercream on top and frost the top and down the sides, using an off-set spatula.

 I did a swirl pattern, just like my mom would have done.  Just a plain cake, but oh so elegant.

I'm celebrating a gift I received yesterday from Sandy at Stitches and etc. of this beautiful bookmark wrapped in a knitted cotton cloth that I won on her blog--yes, I've been winning a lot lately!  

It absolutely is perfect for the book I'm reading and brought back a beautiful memory of making an owl costume with my daughter Kelly for her Ari's first Halloween.  I really am blessed with all the dear friends I've met blogging through Kelly's insistence that I share my stories, XOXO

Just in case you're not a chocolate buttercream fan, this cake would be lovely frosted in a cream cheese icing as well...but with the week I have ahead, CHOCOLATE is my "drug" of choice. Enjoy!   
  

Cranberry~Almond Upside-Down Cake

Thanksgiving (in the United States) is just 2 days away and I'm still deciding on the desserts I will make.  I love cranberries or as we called them growing up, "bounce berries!"  We're so very lucky in the Pacific Northwest that they are grown locally...Oregon, to be exact.  The color and flavor of fresh cranberries far exceeds the ones that are packaged back in September or early October and shipped to the grocery stores.

I came across this recipe in the December 2012 Wholeliving magazine as a food gift to give to friends, which I love doing.  In addition to cranberries, it also caught my attention because it calls for ground almonds, so it makes this recipe Gluten-free; something a lot of my friends have to adhere to.
The only change I made was in the pan I baked them in--it called for 3" x 6" loaf pans, but I used my multi-mini loaf pan which is 2 1/2" x 4", so I was able to get eight cakes.  More to give or eat!!

Cranberry~Almond Upside-Down Cake

2 1/2 cups fresh cranberries (about 10.5 oz)
2T granulated sugar 

4 T (1/2 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
3 large eggs
1 tsp. vanilla (+I used 1 vanilla bean, split and scraped)
 
2 cups almonds, toasted and ground
1/2 tsp. baking soda
1/2 tsp Kosher salt

Preheat oven to 350F-degrees.  Measure the 2 cups of almonds and toast them for 5 minutes.  Allow to cool, then grind in the food processor (being careful not to turn them to almond butter!) or use a nut grinder, which is what I did.

Rinse cranberries under cold water and take out any that are spoiled.

Place cranberries and the 2T sugar in a sauce pan and cook over medium heat, stirring until cranberries begin to pop--about 6 minutes.

 Melt about 2 Tablespoons of butter and brush the mini loaf pans (you could also use a muffin pan). Divide the cranberry mixture among the openings.

In a stand mixer, using the paddle attachment, cream the butter and sugar until pale and fluffy.  Add the eggs, one at a time, scraping down the sides of the bowl as needed.  Add the vanilla and beat once more.

Mix the baking soda and salt in the ground almonds, then, add to the bowl and stir to incorporate.  Scoop the mixer over the cranberries and gently smooth the tops with an offset spatula.  

Place pan on a rimmed baking sheet and bake until a tester, inserted in the middle, comes out clean--for the size specified by the recipe it was 30 minutes.  However, for my mini loaf pan, it only took 16 minutes.  For muffins, you will have to test.

Let cool slightly, then place a parchment-covered rack over top and invert pan.  Allow to cool completely before wrapping up the individual loaves.

These were a "test" and I will be dropping them off to a couple of friends today, but when I bake them for our dinner, I'm thinking some homemade vanilla (or even better egg nog) ice cream might be a nice accompaniment--what do you think?  Enjoy!