food fanatic.bookaholic.mommy

Posts tagged ‘cake’

Double-Mango Cake

When I was pregnant with my son B I had mango juice practically ever morning. Something about it soothed my stomach and comforted me. I like to think that it was B driving that flavor preference…but even if it wasn’t he had some very mango-flavored mornings during his gestation.

I decided to make this mango cake by taking a standard lemon/orange/lime pound cake recipe and swapping the citrus juice out for mango nectar. I also added some chopped dried mango for an additional touch of mango. The dried mango speckled throughout the cake turned out to be moist bites of mango…next time I will add more dried mango into the batter.

The cake bakes for an hour and 30 minutes and then should cool completely (for an hour or two) before glazing it.  The cake is topped with a glaze containing mango nectar and sprinkled with more dried mango. Resutling in…..mango perfection!

Double-Mango Cake

CAKE

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups granulated sugar
  • 1 1/4 cups butter, softened
  • 1 teaspoon vanilla
  • 5 eggs
  • 1/2 cup milk
  • 1/2 cup mango nectar
  • 3/4 cups chopped dried mango (about 4 ounces)

GLAZE

  • 1 cup powdered sugar
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla
  • 4 to 6 teaspoons mango nectar

 DIRECTIONS

  1. Heat oven to 325 degrees F. Grease and flour a bundt cake pan. 
  2. In medium bowl, mix flour, baking powder, and salt; set aside.
  3. In large bowl, beat granulated sugar, 1 1/4 cups butter, 1 teaspoon vanilla and the eggs with electric mixer on low speed for 30 seconds.
  4. Beat on high speed for 5 minutes, scraping bowl occasionally.
  5. On low speed, beat in flour mixture alternately with milk and 1/2 cup mango nectar.
  6. Set aside 2 tablespoons of the chopped mango for topping the cake. Stir the remaining chopped mango into the batter. Pour batter into prepared pan.
  7. Bake 1 hour 30 minutes or until a toothpick inserted in center comes out clean.  Cool 20 minutes in pan.
  8. Remove cake from pan to cooling rack. Cool completely, about 2 hours.
  9. In small bowl, mix powdered sugar, 2 tablespoons butter, and 1/2 teaspoon vanilla.  Using whisk, mix in mango nectar, 1 teaspoon at a time, until smooth and consistency of thick syrup.  Drizzle glaze over top of cake; spread with spatula or back of spoon, letting some glaze drizzle down side of cake.  Sprinkle reserved mangos on top of cake.

Amaretto Apple Streusel Cupcakes

In my younger days, I enjoyed an Amaretto Sour or 2 or 3…. I have been a fan of the amaretto flavor for quite some time. Lindt chocolate used to make an amaretto truffle that came in a shiny purple wrapper but I haven’t seen them in years. That makes me sad.

What makes me happy is being able to bake sweets that use Amaretto as a flavoring agent.  So, of course when I saw the recipe for these cupcakes in a recent Cooking Light magazine I just had to make them.  They also gave me an opportunity to use some of the apples we picked from the orchard.

The cupcakes were relatively easy to make. I would love it if they had a touch more amaretto flavor though. Next time I am going to try adding a splash more amaretto to the cupcake batter and a little bit to the glaze as well.

Amaretto Apple Struesel Cupcakes

(from Cooking Light magazine)

  • Cooking spray
  • 6.75  ounces  all-purpose flour (about 1 1/2 cups)
  • 1/2  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  baking soda
  • 3/4  cup  granulated sugar
  • 1/4  cup  (2 ounces) 1/3-less-fat cream cheese, softened
  • 1/4  cup  butter, softened
  • 2  tablespoons  amaretto (almond-flavored liqueur)
  • 1  teaspoon  vanilla extract
  • 1  large egg
  • 1/2  cup  reduced-fat sour cream
  • 1/4  cup  2% reduced-fat milk
  • 3/4  cup  finely chopped Gala apple
  • 1  tablespoon  all-purpose flour

Streusel:

  • 2  tablespoons  all-purpose flour
  • 2  tablespoons  brown sugar
  • 1/4  teaspoon  ground cinnamon
  • 2  tablespoons  butter, chilled
  • 2  tablespoons  sliced almonds
  • Glaze:
  • 1  cup  powdered sugar
  • 4  teaspoons  2% reduced-fat milk

Preparation

1. Preheat oven to 350°.

2. Place muffin cup liners in 12 muffin cups; coat with cooking spray.

3. Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.

4. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.

5. To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.

6. To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.

Blueberry Angel Muffins

Earlier this summer I found myself practically buried in fresh blueberries. I was rifling through all of my cookbooks looking for something new and different to make using some of the berries. I landed on this recipe for angel food cake muffins with blueberries.

One word: WOW.

These were delicate & sweet with happy little bursts of berries. Without a doubt I will be making these muffin/cupcakes again.

Blueberry Angel Muffins

(from The Perfect Finish by Bill Yosses and Melissa Clark)

Makes 12 standard sized muffins

  • non-stick cooking spray, for the muffin cups
  • 2/3 cup cake flour
  • 1/2 cup confectioner’s sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups blueberries
  • 2 teaspoons vanilla
  • 8 large egg whites (7 ounces), at room temperature
  • Pinch of cream of tartar
  • 1/2 cup granulated sugar, plus 6 teaspoons additional for sprinkling
  • finely grated zest of 1 lemon
  1. Position a rack in the center of the oven. Lightly grease a standard-size muffin tin with non-stick cooking spray or use ungreased paper muffin cups.
  2. Sift the cake flour, confectioner’s sugar, and salt onto a piece of parchment or waxed paper and set aside. In a small bowl, toss the blueberries with the vanilla.
  3. In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium-low speed until frothy. Add 1 tablespoon of the granulated sugar and beat at medium until soft peaks form. Beat in the remaining granulated sugar, a raise the speed to high. Beat until stiff peaks form. While the eggs are beating, preheat the oven to 375 degrees F.
  4. When you have stiff peaks, stop the machine and remove the bowl. Immediately sprinkle the dry ingredients and lemon zest over the egg whites and fold in with a rubber spatula, working carefully to avoid deflating the whites. Fold in half of the blueberries.
  5. Divide the batter among the muffin cups so that each is two-thirds full. Top each muffin with a few more blueberries and sprinkle with 1/2 teaspoon granulated sugar.
  6. Bake on the center rack until the muffins are lightly golden and a cake tester insterted in their centers comes out clean, 20-25 minutes. Remove the muffins from the tin as soon as they come out of the oven and transfer them to a wire rack to cool for 15 minutes. Serve within 4 hours.

Tiramisu Cake

I’ve made tiramisu several times in the past so was interested to see exactly how Dorie Greenspan’s twist on this classic dessert would turn out. Dorie’s tiramisu cake is a layer cake made with yellow cake, a creamy marscapone frosting, a liquor syrup, and chocolate.

I was extremely tempted to make a mini version of this cake or turn it into a trifle, since I’ve stated before, frosting cakes is not my strong suit. But, I was feeling slightly less than creative and ended up pretty much following the recipe word for word. I skipped sprinkling the cocoa powder on top but did put some Trader Joes chocolate covered espresso beans on top. 

tiramisucake

For being a tiramisu cake I found this cake to be a little dry. I think one of the best parts of traditional tiramisu is the way the ladyfingers end up nice and moist and the flavors meld. I didn’t quite have that result with this cake. Perhaps if I make this cake again I will double the syrup to allow the cake to have a more boozy soak.

The recipe for this cake can be found in Bakingby Dorie Greenspan or on Megan’s blog My Baking Adventures. Check out how the rest of the bakers did with this cake on the Tuesdays with Dorie blogroll.

French Yogurt Cake

Plain yogurt is one of those staples that we always have in our fridge.  We use it a lot… in raitas, sauces, baking… you name it. I was thrilled to discover that I already had all the ingredients for Dorie Greenspan’s French Yogurt Cake already on hand in my kitchen…no need to run out to the grocery store.

I changed Dorie’s recipe slightly to use orange zest instead of lemon zest in the cake batter and to glaze the top with orange marmalade instead of lemon marmalade.

yogurtcake11

The yogurt cake was almost everything my husband looks for in a cake: moist and citrusy. He uttered a “Woah” as he took his first bite.

For the recipe go here to Liliana’s blog My Cookbook Addiction. Thanks Liliana for selecting the recipe!

Check out what the other TWD bakers are making on the TWD blogroll.

Mango Crumb Cake

So, this week’s TWD recipe was Blueberry Crumb Cake, but I just had to Mango-it-up. I substituted diced fresh mango for the blueberries and orange zest for the lemon zest.  I also veered off the beaten path slightly from Dorie’s instructions and mixed the crumb topping by hand rather than drag the food processor out of its hiding place.  Plus, I baked this cake in the wee hours of the morning and didn’t want to wake up my honey with the whirring of kitchen machinery.

mangocake2

The resultant cake was moist and studded with juicy bits of mango.  The cinnamon, nutmeg, and orange zest in the batter added a nice flavor the complimented the mango well. Though my husband did use this as another opportunity to preach to me about how the mangoes in American supermarkets are nowhere near as good as the ones that he can get back home. Sigh, then take me THERE and buy me a mango! 

mangocake1

 

Sihan of Befuddlement chose Dorie’s Blueberry Crumb Cake for this week’s Tuesdays with Dorie selection. She has the recipe posted on her blog so be sure to stop by and check it out.

Irish Cream Bundt Cake

I originally found this recipe several years ago on the Bailey’s Irish Cream web page. I don’t want to sound like a total booze-hound, but I love the flavor of Bailey’s Irish Cream, so any dessert that contains it immediately catches my eye. This is one of these not-quite-from scratch recipes that starts off with a box of cake mix. If you won’t tell, I won’t tell. irishcreambundt1

I took this cake & the Chocolate Irish Whiskey cake to a family St. Patrick’s gathering at my mother’s house this past weekend.  After a brief game of family trivia (How come all of the questions were about the older generation???), and stuffing ourselves with corned beef and cabbage, we all dug into the never-ending supply of desserts. The Irish Cream cake was a super hit– moist with a nice touch of added crunch on top from the pecans.  The Irish Cream glaze was gooey and caramel-like. The alcohol in the glaze doesn’t completely cook off, so don’t eat too much of this cake or you might get a bit tipsy. I hope that everyone’s cake buzz wore off before they had to drive home!

INGREDIENTS

  • 1 cup chopped pecans
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3/4 cup Irish cream liqueur
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/4 cup Irish cream liqueur

DIRECTIONS

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
  2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
  4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

irishcreambundt2