Persimmon and Ginger Upside-Down Cake

There are two type of persimmons that can be easily found around New York this time of year: fuyu and hachiya. This cake uses fuyu persimmons which are the short and squatty variety and unlike their hachiya cousins you don't have to wait until they are squishy-ripe to eat them. They have a sweet, honeyed flavor with a bit of vanilla and spice that makes them the perfect match for this spicy ginger cake. Make sure to have some unsweetened whipped cream or crème fraîche on hand to serve; a bit of something cool and creamy helps to balance the sweet persimmon slices and extra spicy cake.

I made another version of this cake a couple of years ago with poached quince. It's also great with pears or apples.

Persimmon and Ginger Upside-Down Cake 
adapted from the Macrina Bakery and Cafe Cookbook

For the Topping

3 Tablespoons soft butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
pinch salt
4-5 firm, but ripe fuyu persimmons

For the Cake

1 cup butter
3/4 cup light brown sugar
3 large eggs
1/2 cup molasses
2 Tablespoons peeled and grated fresh ginger
1 teaspoon orange zest
1 1/2 teaspoons lemon zest
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoons salt
1 1/2 cups buttermilk

Preheat oven to 325º. Butter a 9 or 10-inch springform pan with high sides and line the bottom with an  circle of parchment paper.

For the Topping

Peel and slice the persimmon into 1/4-inch slices (a y-shaped peeler is great for this task).  In a medium saucepan combine the butter, brown sugar, cinnamon and salt. Cook over medium heat for about 1 minute. Pour the mixture into the bottom of your lined pan, then arrange the fruit on top in a decorative pattern making sure that the bottom of the pan is covered. Put pan aside.

For the Cake

1. Cream the butter and sugar until very light and fluffy, add the grated ginger and zests. Mix for 1 more minute.
2. Scrape down the bowl and add the eggs one at a time. Then slowly pour in the molasses.
3. Whisk together the flour, baking soda, baking powder and salt.
4. Alternately add the flour mixture and the buttermilk to the batter, being careful not to overmix.
5. Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes or until deep golden brown and a toothpick comes out clean. Let the cake cool in the pan for about 10 minutes, then invert onto a plate and gently peel away the parchment paper.

Eat warm with a dollop of whipped cream, crème fraîche  or a scoop of ice cream. This cake is best the day it's made.

Apple Yogurt Cake

I would put this cake in the "everyday" category and with a pretty equal ratio of fruit to cake, it makes an excellent breakfast alongside a hot cup of coffee or tea. It's also the perfect treat to throw together when you fall victim to the glorious beauty of an apple orchard on a fall day and pick far too many apples. If you've been apple picking I'm sure you know what I mean.

Apple Yogurt Cake
adapted from Smitten Kitchen
yield one, 8-inch cake

2 1/4 cups all purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1-1 1/4 cups sugar
1/2 teaspoon orange zest
2 Tablespoons bourbon
1 cup plain yogurt
2/3 cup olive oil
3 cups thinly sliced or finely chopped tart apples such as ginger gold, mutsu, or jonagold
confectioner's sugar (for dusting)

Preheat oven to 350º and butter and flour a 9-inch cake pan.

1. Sift the flour, baking powder and salt together and set aside.
2. In a large mixing bowl, beat the eggs and sugar until light yellow and fluffy. Beat in the orange zest, yogurt and bourbon.
3. Working in batches alternately add the sifted flour and olive oil. Gently fold in the apples and spoon the batter into the prepared pan and smooth the top. Bake the cake until golden and a toothpick comes out clean, 55-65 minutes. Let the cake cool on a rack for 15 minutes then invert the cake onto a rack to cool completely. Dust with confectioner's sugar before serving.

Quince Custard Cake

Every year my parents send me a box of gnarly quince from a friend's tree. You can see last year's box here along with a recipe for some killer tartlets. They are hard and smooth, with hardly any fuzz and a sweet floral fragrance. I like to keep them out in a bowl on my coffee table for a few days because they smell so, so good. I also like to keep them around to remind me that my family is thinking about me even when they are climbing trees and foraging for fruit.



I have declared my love for quince again and again on this blog and I have a few new quince recipes up my sleeve this year. The first is for this amazing custard cake that I bookmarked ages ago. I know custard cake sounds a little complicated (and maybe a little weird), but if you have the time and patience to poach the quince, this cake comes together so easily. You can even mix it all in one bowl if you are feeling rebellious and don't want to whisk together your dry ingredients first (but I didn't tell you that was ok, ok?).



The result is crispy on the outside, dense and custardy on the inside and packed full of my favorite fall fruit, lightly poached with simple flavors. It's one of those desserts that is delicious served with a bit of creme fraiche or whipped cream and equally good as an afternoon snack with a cup of tea, and who am I kidding, it's great for breakfast too.

On a very different note, I'm sure many of you have heard about the devastating hurricane that blew through the Northeast this week. My household, was very, very lucky and we are so thankful that we were hardly affected at all, but others have not fared as well. If you are in NYC please consider signing up to volunteer by emailing nycservice@cityhall.nyc.gov with your name, email address and borough. Also, support local businesses as much as possible. Even one day without sales can be devastating for them, especially restaurants and other food businesses. If you are far away, keep the coast in your thoughts and consider donating to the Red Cross or other relief organizations. Here is a list of other ways you can help relief efforts from the Wall Street Journal. Here is another great list of ways to help, divided by borough from Opening Ceremony via Brian Ferry. Be safe and take care of each other out there.

Update 11/5: Jenna at Sweet Fine Day compiled a list of NYC based organizations providing direct relief to people affected by the hurricane & The Occupy Sandy Relief Facebook Page is another excellent source of information if you want to help or volunteer directly. They've also set up an amazon registry if you are far away and would like to donate goods that will get to the folks who need them most. Occupy Sandy Relief Registry

Quince Custard Cake
adapted from Brandi Henderson

3.75 ounces all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
6 ounces sugar
1 vanilla bean, seeds scraped or 1 teaspoon vanilla extract
3 tablespoons quince poaching liquid
4 ounces butter, melted
1 lb poached quince, drained well and chopped (about 3 medium quince, poaching instructions below)
1 tablespoon crunchy sugar like turbinado or light demerara
a few tablespoons of confectioner's sugar for dusting

Preheat oven to 350º. Butter an 8'' or 9'' round pan or springform pan and line it with parchment paper.

1. In a medium bowl, whisk together the flour, baking powder and salt.
2. In a large bowl, whisk the eggs, sugar, and vanilla bean seeds until foamy. Whisk in the poaching liquid and melted butter.
3. Gently fold in the flour mixture, followed by the chopped quince. Pour the mixture into the pan, smooth the top, and sprinkle with crunchy sugar. Slide into the oven and bake for 50-60 minutes or until a cake tester comes out clean. Cool completely before removing from the pan. Dust with powdered sugar and serve with whipped cream or creme fraiche if desired.

Poached Quince

This recipe makes enough for the cake, plus some extra for snacking or maybe use the extra to make this Buckle.

5 cups water or half water and half white wine
2 cups sugar
1/2 lemon, cut into 1/4'' wedges
1 strip orange zest
1 vanilla bean, seeds scraped or 1t vanilla extract
4 medium quince, peeled, cored and cut into 8 wedges each

Over medium heat, combine the sugar and water (or water and wine) in a medium saucepan and heat until the sugar dissolves. Add the lemon, vanilla bean seeds and pod and quince and stir gently to combine. Bring the mixture to a simmer and cook the quince gently until they are soft and fork tender, but not mushy. This can take from 20-40 minutes depending on how ripe your quince are and how thickly they are sliced

Store the quince in their syrup until you are ready to use them and save the syrup for soda or cocktails. Serve the extra with yogurt or ice cream, or enjoy them as they are.



p.s. Sorry to the folks that received this post twice, blogger and I got into a fight.

Brown Sugar Buttermilk Cake with Roasted Strawberry Frosting

I guess you could say I made this cake out of necessity, but I didn't have a birthday to celebrate or a party to take it to. The truth is, I picked up a pound of less than perfect fruit, deceptively red and plump but severely lacking in the flavor department. So to save those berries from themselves I gave them a honey bath and tossed them in the oven. See you later, bland berries!



As I was daydreaming about the best way to use the little jewels roasting away in the oven, the scent of caramelizing fruit began to waft through the apartment. The scent of roasting strawberries is the sweet essence of strawberry, almost artificial in it's intensity.



I was in the mood to bake something tall and towering so I set to work making a tried and true vanilla buttermilk cake, only I swapped out the white sugar for brown to echo the caramel notes in the berry frosting I planned to make. The slow meditation of softening butter, separating eggs and sifting flour gave me time to consider my frosting options. Cream cheese? Buttercream? 7-minute? Swiss meringue, that's the ticket!



I whipped up a batch of my favorite (not too sweet) Swiss meringue buttercream and enriched it with a scraped vanilla bean and a healthy amount of strawberry puree and watched as the frosting turned the loveliest pale pink. Maybe try whipping this up for your Mom this weekend, I hear Moms love pink cake.

In unrelated news, you can stream the entire new Beach House record on NPR here. It's 35 minutes of fun, mellow summertime tunes that will start your week right.

Brown Sugar Buttermilk Cake
adapted from Sky High: Irresistible Triple Layer Cakes
yield 1, 8'' cake

4 eggs
2 egg yolks (save the whites for the buttercream)
1 1/4 cups buttermilk
1Tablespoon vanilla extract
3 cups cake flour
2 cups dark brown sugar
4 1/2 teaspoon baking powder
1/2 teaspoon salt
8oz softened butter

Preheat your oven to 350º and grease and flour 3, 8'' cake pans. For safety's sake, I lined mine with parchment too.

1. Sift the cake flour, baking soda and salt into the bowl of a stand mixer. Break up the brown sugar with your hands and whisk it into the flour mixture .
2. Cut the softened butter into chunks and add it into the flour mixture. Mix on low until the butter is evenly distributed and the mixture looks like crumbs. It is helpful to stop the mixer and scrape the bottom of the bowl during this process.
3. In a separate bowl, whisk together the eggs, egg yolks, buttermilk and vanilla extract. With the stand mixer running, add the milk mixture in three additions. Mix for 30 seconds after each addition, then stop the mixer to scrape down the sides of the bowl and paddle making sure to get down to the bottom of the bowl to ensure the batter is well mixed.
4. Divide the batter between the prepared pans and tap them gently on the counter to release air bubbles. Slide the pans into the oven and bake the layers for 28-30min or until a cake tester comes out completely. Cool for 15 minutes in the pans, then turn out onto a rack to cool completely before frosting.


Roasted Strawberries

1lb strawberries, cut in halves or quarters if they are large
2T honey
1T neutral flavored oil (canola or grapeseed)

Toss the strawberries with honey and oil. Spread out in an even layer on a parchment lined baking sheet and bake at 400º for 15-20min or until the berries have released some of their juices and caramelized slightly.


Roasted Strawberry Meringue Buttercream 
yield, enough frosting for an 8'' or 9'' cake (plus a little extra)

5 egg whites
1 1/4 cups sugar
1lb butter, room temp
pinch salt
1 vanilla bean, scraped
1/2 cup roasted strawberry puree (room temperature)

1. In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pan of simmering water and whisk continuously until the sugar has dissolved and the mixture is warm to the touch, 5-7min.
2. Using the whisk attachment, beat the egg white mixture until stiff glossy peaks form and the mixture has cooled to room temperature, about 10min.
3. Switch to the paddle attachment and reduce the speed to low and add the salt then add butter a few tablespoons at a time and beat the frosting until smooth. During this step it is very likely that the frosting will "break" and you will think you messed up. Good news! You didn't! Mine breaks sometimes too. All you have to do is turn up the speed on your mixer for a few seconds and the frosting comes back together. Continue until all of the butter is incorporated then add in the vanilla bean seeds and very slowly stream in the roasted strawberry puree.

To Assemble the Cake

Peel the parchment paper from the layers and trim the cakes so the tops are flat. Place one layer onto a serving platter or pedestal and spread 1/2c-3/4c of the frosting onto the cake in an even layer. Place the second layer on top and repeat. Finish by placing the last layer on top, trimmed side down so the top of the cake will be nice and flat and crumb free. Cover the top and sides of the cake with a thin layer of frosting (crumb coat) and refrigerate for about 30min. Pull the cake out of the fridge and add a second, heavier coat of frosting on the top and sides of the cake. Garnish with sliced strawberries. Serve at room temperature. Store any extra frosting in an airtight container in the freezer where it will keep for a few weeks.

Orange Almond Upside Down Cake

I've been taking myself on more adventures lately. Nothing big or fancy, just a short jaunt every now and then to somwhere I've never been before.  I love this city, but the Northwesterner in me longs for more green stuff and fresh(er) air.

I had the afternoon free last Friday and a new camera to test out so I grabbed some film, a snack and hopped an uptown train to visit Fort Tryon Park and The Cloisters at the upper tip of Manhattan. The Cloisters house a collection of medieval art and architecture including some damn fine unicorn tapestries and beautiful gardens full of trees and plants depicted in the art. Pretty neat stuff. 

It was cold and bright that day. When I got off of the train I noticed here were very few other people in the park, save a class of kids having lunch and a grounds keeper or two. The quiet was nice and I wandered through the park, following all of the stairways and paths I came across until I got to the museum. 

Admittedly, winter wasn't the best time to visit as there wasn't much going on, but there were signs of spring popping up in the form of crocuses and hyacinths spread throughout the enclosed courtyards. There were even a few citrus trees (maybe mandarins of some sort?) full of fruit in varying stages of ripeness.

It was a wonderful, inspiring afternoon and on my way back through Fort Tryon Park I walked slowly and savored a juicy Sumo Mandarin and let my mind wander a little bit. I'll be sure to visit later in the Spring and Summer when things are a bit greener and to see the fig, quince, and apple trees heavy with fruit.

With the scent of citrus oils on my hands, I thought all of the way home about baking something light and orangey. I knew this simple gluten free cake I spotted on Simple Bites a few weeks ago and was the perfect thing to cap off the day.


Orange Almond Upside Down Cake
adapted from Simple Bites

For the Topping

1 thinly sliced navel orange
2T butter
1/3c sugar

For the Cake

8oz soft butter
8oz sugar
8oz finely ground almonds
3 eggs
1t vanilla extract
2T lemon juice
zest of 2 lemons
zest of 1 orange
3oz fine cornmeal
1t baking powder
1/2t salt

Preheat oven to 325º. Grease and line a 9'' cake pan with parchment paper. I obviously didn't line my pan and the cake stuck a bit, not too bad, but not good either. So don't be like me, line your pan.

For the Topping

In a medium skillet melt the butter then add the sugar. Over medium heat, cook for 1 minute. Pour the mixture into the prepared pan, then arrange the sliced oranges on top of the butter/sugar mixture in a single layer. You may have to slice your slices in half for this.

For the Cake

1. In the bowl of a standing mixer, or with an electric mixer, cream the butter and sugar together until light and fluffy, about 3min. Add the almonds and mix thoroughly.
2. Add in the eggs one at a time followed by vanilla, zests, and lemon juice.
3. Fold in the cornmeal, baking powder and salt making sure to scrape the bottom of the bowl to ensure that the batter is mixed well.
4. Pour the batter into the prepared pan and smooth the top. Slide into the oven and bake for 40-45min or until a cake tester inserted into the center comes out clean. Cool the cake in the pan for 10min, then invert onto a plate or platter to cool completely. Serve warm or at room temp.

Notes:

- This blog is a great resource for fun day trips from NYC that are accessible by subway, train and car: nycitycures.com
- The Cloisters Gardeners keep a blog too: The Medieval Gardens Enclosed

I'll Bake You a Cake

If you are feeling sick, let me make you some soup. Feeling sad? I’ll make you something warm and comforting. Watching your weight? Well you look great to me, but I’ll make you something really healthy. Are you celebrating? I’ll bake you a cake.
 

I am terrible at small talk, but really good with food. I’ll probably have a hard time explaining myself so let me make something with my own two hands to show you.
 

When you are away, I’ll send you a care package full of things to nourish you and make you smile. I'll wrap everything in newsprint and tissue paper and include a little note, but the love is in the treats.
 

I sent my brother and his wife a package today. For their new little ones, I’ll make birthday cakes like this one every year even if I am not with them because that's what I do. I know first impressions are everything so I made this one tall and pink and carefully constructed to make sure they know their aunt is no slouch.

To see how I put this cake together Check out this set of photos on flickr to accompany the instructions below

Almond Cake
adapted from Martha Stewart

1 1/2c, 3 sticks, softened butter
9oz almond paste, room temperature
1 1/2c sugar
6 eggs
1/2t vanilla extract
1 1/2c cake flour
3/4t baking powder
1/2t salt

Preheat oven to 350º and butter and flour 2, 8'' cake pans (3'' tall works best here) If you have shorter pans, I suggest you divide it into 3 pans to prevent overflow.

1. Sift together the cake flour, baking powder and salt.
2. In the bowl of a stand mixer or with a hand mixer, mix the almond paste and sugar until the almond paste is broken up into very small pieces. Add in the butter and beat until light and fluffy, 5min.
3. Add in the eggs one at a time, then add the vanilla. Fold in the dry ingredients.
4. Divide the batter between the two pans, smooth the tops and slide into the oven. Bake until golden brown and a toothpick inserted into the center comes out clean, about 30min. Cool the cakes in the pan for 10min, then carefully invert on a cooling rack and cool completely.
5. Once cool, trim each cake flat on the top, then in half horizontally. You will have 4 layers of cake when you are finished. If you baked the cake in 3 pans, just trim the tops flat.

Simple Vanilla Buttercream

1 lb softened butter

2 lbs sifted confectioner's sugar

1T vanilla extract

1/4-1/2 cup room temp milk

big pinch salt

In the bowl of a standing mixer or with a hand mixer cream the butter until it is well mixed, about 1 min. Gradually add in the sugar and beat until very light and fluffy, about 5 min. Add the salt and vanilla extract. Slowly stream in the milk until the frosting is soft, smooth and spreadable. If you plan on finishing the cake with an ombre design it is helpful if the frosting is very soft, but not runny at all. 

To Assemble the Cake

Trimmed Cake Layers

Vanilla Buttercream

12oz of cherry jam (raspberry or apricot would be great too)

Cake Turntable (not necessary, but SO helpful)

Check out this set of photos on flickr to accompany the instructions below

1. Anchor the first layer of cake to the turntable with a bit of buttercream. Spread a thin layer (about 1/3c) of buttercream on the cake, taking care to leave the frosting a little thicker on the edges to make a dam to hold the jam. Top the buttercream with a few tablespoons of jam and top with the next cake layer. Repeat until you use all of the cake layers finishing with the flat bottom of the last cake layer facing upward.

2. Crumbcoat the cake with a thin layer of frosting on the top and sides and refrigerate for at least 30min.

3. While the cake is chilling, prepare the colored frosting. Split the remaining frosting into 4 bowls, tint three of the bowls dark, medium, and very light pink using food coloring. I use gel food coloring and use VERY little even for the darkest frosting. Leave one of the bowls white for the top of the cake.

4. Starting at the bottom of the cake with the darkest color, use a small offset spatula to apply frosting to the bottom 3rd of the cake, then follow with the medium color in the center of the cake and the lightest color towards the top. Top the cake with white frosting to finish. Using a tall spatula, smooth the frosting on the sides as much as possible, don't worry if the colors mix together a little bit, but try not to smoosh them together. Smooth the top.
5. Finish the cake by holding the tip your offset spatula horizontally, pressing gently on the frosting at the bottom of the cake. Smoothly spin the cake turntable while simultaneously dragging the spatula up the side of the cake, stop when you get to the top. Wipe the spatula clean, then gently press the tip of the spatula into the middle of the top of the cake and spin the turntable while simultaneously dragging the spatula towards the outside of the cake. 

A Chocolate Cake fit for Celebrations

I take birthday cakes pretty seriously, in fact, I think it is one of my adult culinary responsibilities to be able to make kick ass birthday cakes. They can be tall and chocolatey and covered with fluffy frosting like this one or a bit more humble, maybe without any frosting at all. All I care about is seeing my pals smile and make a wish for themselves while bathed in flattering golden light from a mass of burning candles poked into the top. Can you think of anything more magical than an edible monument of joy that we are encouraged to stick with candles and set on fire? Me neither.

The recipe below is for my go to chocolate cake and my favorite chocolate frosting which I admit is a bit more labor intensive than American style buttercream. I won't blame you if halfway through you are standing over your mixer cursing me, but I promise if you see it to the end you will be rewarded will the smoothest, creamiest chocolate buttercream you've ever tasted.

Chocolate Cake
yield 1, 3 layer, 10'' cake

4c sugar
3 1/2c flour
1 1/2c cocoa powder
1T baking soda
1T baking powder
2t salt
2c milk
1c canola oil
1/2c sour cream
4 large eggs
1T vanilla extract
1 1/2c strong coffee

Preheat oven to 350º and prepare 3, 10'' cake pans by buttering, flouring and lining with parchment paper (see note for other size options)

1. Sift the sugar, flour, cocoa, baking soda, baking powder and salt together. Put the sifted ingredients into the bowl of a stand mixer (or very large bowl) and stir well to combine.
2. In a medium bowl or pitcher, whisk together the milk, oil, sour cream, eggs, and vanilla. With the mixer on low, pour the liquid mixture into the dry mixture and stir until the dry ingredients are moistened. Stop the mixer, scrape down to the bottom of the bowl to make sure all of the dry ingredients are incorporated, then turn the mixer up to medium and mix for 2 minutes.
3. Turn the mixer back down to low and slowly pour in the coffee. Stop the mixer and scrape down to the bottom of the bowl and finish the stirring by hand.
4. Pour the mixture into the prepared pans and bake for 20-25min or until a cake tester comes out clean. Double layers of cake will take 35-40min to bake.
5. Let the cakes cool in the pan for 15 min then invert onto a rack to cool completely.

Chocolate Swiss Meringue Buttercream
yield, enough to fill and frost a 10'' cake, plus a little extra

For the Ganache
18oz chopped bittersweet chocolate
1 1/2c heavy cream
1T vanilla extract
1T strong coffee or espresso
1/4-1/2t salt, depending on your taste

For the Meringue Buttercream
5 egg whites
1 1/4c sugar
1lb butter, room temp
pinch salt
1T vanilla extract

To Make the Ganache

1. Place the chopped chocolate in a large bowl. In a small saucepan heat the heavy cream over medium heat until just before it boils. Pour the hot cream over the chocolate and cover the bowl with plastic wrap. Let the mixture sit for 5 min, then whisk until smooth. Whisk in the vanilla, coffee and salt then set aside the mixture to cool until it is cool but still soft. Don't let it harden completely or you will not be able to whip it into the frosting.

To make the Swiss Buttercream

1. In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pan of simmering water and whisk continuously until the sugar has dissolved and the mixture is warm to the touch, 5-7min.
2. Using the whisk attachment, beat the egg white mixture until stiff glossy peaks form and the mixture has cooled to room temperature, about 10min.
3. Switch to the paddle attachment and reduce the speed to low and add the salt then add butter a few tablespoons at a time and beat the frosting until smooth. During this step it is very likely that the frosting will "break" and you will think you messed up. Good news! You didn't! Mine breaks sometimes too. All you have to do is turn up the  speed on your mixer for a few seconds and the frosting comes back together. Continue until all of the butter is incorporated then add in the vanilla.

To Make the Chocolate Swiss Buttercream

1. Whip the room temperature ganache into the meringue buttercream until no lumps remain. The finished buttercream will be glossy, smooth and fluffy.

To Assemble the Cake

Peel the parchment paper from the layers and trim the cakes so the tops are flat. Place one layer onto a serving platter or pedestal and spread about 1 1/2c of the frosting onto the cake in an even layer. Place the second layer on top and repeat. Finish by placing the last layer on top, trimmed side down so the top of the cake will be nice and flat and crumb free. Cover the top and sides of the cake with a thin layer of frosting (crumbcoat) and refrigerate for about 30min. (My apartment was so cold when I did this step, I just put my cake by the window for a few minutes, ha!) Pull the cake out of the fridge and add a second, heavier coat of frosting on the top and sides of the cake. Garnish with cacao nibs and chocolate sprinkles. Serve at room temp. Store any extra frosting in an airtight container in the freezer where it will keep for a few weeks.

Notes

- I usually bake this cake in 3'' tall pans. I fill one about 2/3 full and trim it cake into 2 horizontal layers, the remaining batter is used to make the other layer.

- You can also make a nice tall 9'', 3 layer cake with this amount of batter. For this option you will need  3'' tall cake pans. If you don't have 3'' tall pans I suggest you divide the batter between 4 pans instead of three. Confusing, I know. Please feel free to email me if you have any questions, apt2bbakingco(at)gmail(dot)com.
- This chocolate cake tastes equally great with a simple vanilla buttercream if that is more your speed.- I used Cordillera Cacao nibs that I got from the Pantry at Delancy to garnish this cake and they are the most delicious nibs I've ever used. If you are anywhere near Seattle, you should pick them up and try to take a class while you are at it!
- The sprinkles came from Seattle Home Cake Decorating Supply Co. which is an incredible hole in the wall shop with a very helpful and knowledgable owner. Again, if you are in Seattle and you need any cake or cookie decorating supplies, this is your spot. You can find similar sprinkles online here.

Chocolate and Zucchini Cake

I know zucchini and summer squash aren't as glamorous as some other summer produce. Anyone who grows the stuff is probably so sick of it by now that they have been sneaking it in to their neighbor's mailboxes for weeks, but I've been busy sneaking mine into baked goods. I have to admit, it makes me feel pretty wholesome to use a vegetable to make cake, but make no mistake. This cake is dessert. A deep cocoa tinted batter is studded with chopped bittersweet chocolate and the shredded zucchini breaks down and lends an incredible moistness to the finished cake. It is so tasty that all it needs is a snowy white dusting of confectioner's sugar to serve, but if you feel like gilding the lily, dollop some whipped cream on there too.

Chocolate and Zucchini Cake
adapted from Clotilde's legendary recipe

120g all purpose flour
120g spelt flour (or use all purpose)
60g cocoa powder
1t baking soda
1/2t baking powder
1/2t cinnamon
1/2t sea salt
180g light brown sugar
115g (1 stick) soft, unsalted butter or 1/2 cup olive oil
1t vanilla extract
2T strong cooled coffee
3 large eggs
350g finely grated zucchini (I used one small zucchini and one small, yellow summer squash)
160g chopped chocolate
confectioner's sugar, for dusting

Preheat your oven to 350º . Butter and flour 6, 6oz ramekins and place them on a sheet pan or butter and flour, 1 10'' springform pan or an 8'' square. Really, just about anything would work here.

1. Sift together the flours, cocoa powder, cinnamon, salt, baking soda and baking powder.
2. In a mixing bowl combine the chopped chocolate and grated zucchini, then 1/3 of the flour mixture and toss to combine.
3. In the bowl of a standing mixer, cream together the butter and sugar. Add the eggs one at a time, then the vanilla extract and coffee. Scrape down the bowl and stir completely to combine.
3. Add the remaining flour mixture to the butter/sugar mixture and stir gently, then fold in the chopped chocolate and zucchini.
4. Divide the batter between the ramekins, slide into the oven and bake for 30-40min until a toothpick inserted into the center of the cake comes out clean.
5. Serve warm, dusted with confectioner's sugar and maybe a dollop of whipped cream or ice cream on top.

Carrot Cake

I've never really felt one way or another about carrot cake. I mean, I recognize it as a classic and all but I wouldn't really say that it was in my repertoire until I was challenged to a carrot cake cook off over a game of cards last spring. Well friends, I love a good competition and I really love hanging out with other folks who like to bake so I immediately accepted and imagined a big blue ribbon pinned to my chest. When the time came I tested and labored and fretted over the cake then over the frosting. I settled on a dairy and egg free cake (wacky I know) that was the moist, slightly spicy cake of my dreams. For the frosting, I knew that I wanted to go a little non-traditional because I've never really been a fan of the extreme sweetness of traditional cream cheese frosting. I turned to my favorite swiss buttercream with hopes that it's smooth texture and subtle sweetness would lend itself to the addition of cream cheese. I whipped up a batch and enriched it with some tangy cream cheese and the tiniest bit of lemon zest and my goodness. I had created a buttercream that tasted like fluffy whipped cheesecake, victory was mine! The day of the Carrot Caketacular came and I packed up my prize winner in a wicker basket, hopped on the subway and hoped for the best. Five cakes were offered up to the masses, votes were cast, fingers were crossed and no one was more shocked than me when my cake fetched second place. What?! Second Place?! It was a pretty narrow margin between me and #1, so I blame the raisins. I was the only one who used 'em and I guess there were a lot of raisin haters there that day. Not even my revolutionary frosting could save me.

You see that last photo up there? The hosts lovingly tied a frilly topped carrot to their buzzer to mark the spot, so cute!

Vegan Carrot Cake (Don't knock it til you try it)

2 1/4c flour
1c packed brown sugar
1 1/2 t cinnamon
1t ginger
1/2t freshly ground nutmeg
3/4t salt
1 1/2t baking soda
1/2t baking powder
1c plus 2T orange juice (room temp)
1/2c canola oil
1 1/2T apple cider vinegar
1T vanilla extract
1/2c golden raisins (or not, if you don't like em)
1c toasted and chopped pecans
2c peeled, grated carrots

Preheat oven to 350, grease and line 2 9'' pans with parchment paper

1. Add raisins to room temperature orange juice to soak while you prepare the other ingredients.
2. In a medium bowl, whisk together the flour, spices, salt, baking powder and baking soda. Stir in the pecans
3. In a large bowl whisk together the sugar, oil, vinegar and vanilla. Then stir in the orange juice with raisins, and carrots
4. Add the flour mixture to the liquid mixture all at once and fold gently to combine.
5. Divide the batter evenly between the two pans and bake for 20-25min or until a cake tester comes out clean.
6. Let the cakes cool in the pan for about 20 minutes, then invert on a rack to cool completely before assembly.


Cream Cheese Swiss Meringue Buttercream (not vegan)
makes about 4 cups (enough for your cake, plus a little extra)

5 large egg whites
1 1/4 cups granulated sugar
8oz unsalted butter, room temp
8oz cream cheese, room temp
1T vanilla extract
1/2t lemon zest

1. In a mixing bowl, cream together the butter and cream cheese until no lumps remain, then blend in the vanilla and lemon zest.
2. In the bowl of an electric mixer, combine the egg whites and sugar. Set the bowl over a pan of simmering water and whisk continuously until the sugar has dissolved and the mixture is warm to the touch (5-7min).
3. Using your whisk attachment, beat the egg white mixture until stiff glossy peaks form and the mixture has cooled completely (up to 10ish minutes). If you get ansty and don't let the mixture cool completely you will end up with frosting soup and no one wants that. Don't get antsy.
4. Reduce the speed to low and add the butter/cream cheese mixture about 1/4c at a time and beat until smooth.

During this last step it is VERY possible that your frosting will 'break" and you will think you messed something up. Good news! You didn't! Mine breaks almost every time I make it too. All you have to do is turn up the speed on your mixer for a moment, until the mixture comes back together and then keep adding the butter mixture until your buttercream is smooth and creamy.

Did I mention that this frosting requires patience? It does, I really mean it, but most really good things require a little patience.

For a more traditional cream cheese frosting (that requires less patience), try this or for maple cream cheese frosting, check here. You really can't lose, anyway you shake it, cream cheese frosting is delicious.

To assemble the cake:

Peel the parchment paper from the layers and place one onto your serving platter or pedestal, domed side down. Scoop about 1 cup of frosting onto the cake layer and spread evenly. Place the other cake on top, domed side up for a more homestyle look, domed side down for a cleaner look. Cover the top and sides with a thin layer of frosting (a crumbcoat) and refrigerate for about 30 min. Pull the cake out and spread another, thicker layer of frosting on the top and sides. Put it back into the fridge if the frosting is really soft, but make sure to serve the cake at room temperature.

A Special Cake for a Special Lady

One of my nearest and dearest is getting hitched in just a few short months and I have been given the honorable task of making the wedding cake. Needless to say, I am pretty excited to be part of the big day! She is marrying her betrothed on her family's ranch just outside of Austin, TX and it is shaping up to be a boot-scootin' good time. When her lovely aunts and cousin decided to throw her an engagement tea I immediately offered to make a mini wedding cake so I could test my recipes with some folks in my target audience. The bride requested a vanilla cake with vanilla frosting, so I turned to the incredible pound cake from Saveur that I have made loads of times and my standby vanilla buttercream that I know she loves. Then I filled the cake with a thin layer of raspberry preserves mixed with fresh raspberries to cut the sweetness and add a pretty pink surprise in the middle. Well, it was a big hit and all of the ladies at the party told me they can't wait to eat it again at the wedding!

If you aren't feeling ambitious enough to make a layer cake, this pound cake is great on its own or with fresh fruit and whipped cream or maybe even a little chocolate sauce if that's what you're in the mood for. Use the best butter, eggs, and vanilla you can afford, this cake is so simple that quality ingredients really do make a difference.


Vanilla Pound Cake
adapted from Saveur

12 oz softened butter
3c flour
1t baking powder
1/2 t salt
1c milk, room temperature
1T vanilla extract
3c sugar
6 large eggs, room temperature

1. Heat oven to 325 and generously butter and flour a 10'' tube pan*. Pat out any excess flour and make sure the entire inside surface of the pan is covered, no one likes a stuck, broken cake
2. Sift the flour, baking powder, and salt together. Combine the milk and vanilla extract in a measuring cup
3. In the bowl of a standing mixer cream butter until light and fluffy, about 2 minutes. With the mixer on med-low speed, gradually pour in the sugar, scrape down the bowl and beat until smooth, light and fluffy, about 3 more minutes.
4. Add the eggs, one at a time, to the butter and sugar mixture beating for 15 second before adding another and scraping down the bowl often.
5. Reduce the speed to low and alternately add the flour and milk mixtures in three batches, beginning and ending with the flour. When there are still a few streaks of flour left in the batter, take it from the mixer and finish the mixing by hand.
6. Pour into the prepared pan and firmly tap to remove any air bubbles. Bake until light golden, about 75 minutes. Let the cake cool in the pan for 30min, then invert onto a rack to cool completely before slicing.

This cake is awesome the next day, or even two or three days after you bake it. I baked my cake on a Friday and served it on a Sunday and it was still moist and delicious. It also really doesn't need any frosting, but if you would like to make a layer cake as I did, I have provided a great simple vanilla bean buttercream below.

*I multiplied this recipe 1.5 times and baked 3, 7'' layers and 4, 6'' layers to make my two tiered mini wedding cake

Simple Vanilla Bean Buttercream

1 lb softened butter
2 lbs sifted confectioner's sugar
1 vanilla bean, scraped
1t vanilla extract
1/4-1/2 cup room temp milk
big pinch salt

1. Cream the butter, salt and sugar together until very light and fluffy, about 5 min.
2. Add the vanilla bean and extract, then slowly stream in the milk until you reach your desired consistency

Here is a great photo tutorial on putting together a layer cake from my girl Martha.