Browsed by
Tag: cake

Marbled Bundt Cake with Chocolate Ganache

Marbled Bundt Cake with Chocolate Ganache

Comments 0 Comment

Yield: 10

https://chefsavvy.com/marble-bundt-cake/#recipe

New recipe. Soft and Moist Marble Bundt Cake with Chocolate Ganache! The perfect cake when you can’t decide if you want chocolate or vanilla!
Prep: 30 Bake: 35

  • 2¼cup Bob’s Red Mill Super-Fine Cake Flour
  • 2½tsp baking powder
  • ½tsp baking soda
  • ½tsp salt
  • ½cup sour cream, room temperature
  • ½cup whole milk, room temperature
  • 1¼cup granulated sugar
  • 2large eggs, room temperature
  • 1egg yolk, room temperature
  • 2tsp vanilla extract
  • 1cup unsalted butter, softened
  • 3oz ¾ cup semi-sweet chocolate, melted and cooled

Chocolate ganache:

  • 1½cups semi-sweet chocolate chips
  • ½cup heavy cream


Preheat oven to 350°F.

Butter and flour a 10-cup bundt pan.

In a medium bowl combine flour, baking powder, baking soda and salt. Set aside.

Whisk together sour cream and milk in a liquid measuring cup. Set aside.

Add butter and sugar to a stand mixer with the paddle attachment. Beat until fluffy and lighter in color and almost white, 3-4 minutes.

Add in the eggs and egg yolk one at a time, making sure they are fully incorporated before adding another one.

Add in vanilla.

On low speed add in ⅓ of the dry ingredients and ⅓ of the milk mixture. Continue with adding another one-third of the flour mixture, followed by the remaining milk mixture and ending with the last third of flour mixture. Mix until just combined and a smooth batter forms. Do not over-mix. I like to do the last bit by hand with a rubber spatula.

Remove 1½ cups of the batter from the bowl and set aside.

Add the cooled chocolate to the removed batter and mix until incorporated. Do not over-mix.

Spoon vanilla cake into the prepared pan.

Spoon the chocolate cake on top, avoiding the sides if you can.

Using a butter knife, swirl the 2 batters together in an S shape motion.

Place in the oven and bake for 35-40 minutes, or until a toothpick inserted comes out clean.

Allow to cool in the pan for 20 minutes then invert on to a wire rack to cool completely.

Serve plain or dust with cocoa powder, powered sugar or (my favorite) chocolate ganache.

Store cake in an airtight container at room temperature for up to 3 days.

Chocolate Ganache:

Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.

Allow the ganache to cool for about 2-3 minutes. Pour and spread on top of the cake.

Place back into the fridge to allow the ganache to set.

Kentucky Butter Cake

Kentucky Butter Cake

Comments 1 comment

Yield: 8 to 12 slices

Recipe from Pillsbury Kitchens’ Family Cookbook

Must be a family favorite. I’ve made this over 50 times. Carefully wrapped in cling film, then placed back in the pan and wrapped again, they have made numerous FedEx trips to college.

Cake

  • 3cups unbleached all-purpose flour
  • 2cups white sugar
  • 1tsp salt
  • 1tsp baking powder
  • ½tsp baking soda
  • 1cup buttermilk or water if using buttermilk powder
  • 1cup softened butter
  • 2tsp vanilla extract
  • 4eggs

Butter Sauce

  • 1cup white sugar
  • ½cup butter
  • 3TBS water
  • 2tsp vanilla extract


HIGH ALTITUDE – Above 3,500 feet: Decrease sugar in cake to 1¾ cups increase buttermilk to 1 cup plus 2 TBS. Bake at 350°F for 50 to 60 minutes.

Note: I have made this with store bought buttermilk, regular milk with 1 TBS of white vinegar added, and Saco buttermilk powder. I prefer the Saco, but all choices work. For Saco, add 1/4 cup Saco buttermilk powder to dry ingredients and 1 cup water to wet ingredients.

Preheat oven to 325°F. (High Altitude 350°F)

Mix:

Generously grease (with shortening or butter, NOT cooking spray) and lightly flour a 10 inch fluted Bundt pan. Don’t skimp on this or the cake will stick to even the best non-stick pan!

In a stand mixer bowl, mix the dry ingredients on low speed for a few seconds to blend.

Add in the wet ingredients. Beat on slow until mixed then beat for 3 minutes at medium speed. Taste the batter! I found out that I had skipped the sugar one time by tasting before it was too late.

Pour batter into prepared pan.

Bake in preheated oven for 50 – 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.

To Make Butter Sauce:

In a saucepan combine the remaining sugar, butter, and water; heat until the butter melts. Remove from heat and stir in 2 tsp vanilla.

While cake is still hot and in the pan, prick deeply at one-inch intervals with a long-tined fork. Slowly pour ¾ cup sauce over cake so that it drains into holes. Cool upright in pan for 5 minutes. Invert onto serving plate. Brush with remaining sauce to glaze. Let cool completely before covering.

You may let stand overnight, as this cake is even better with age. To send it to a college student or other cake-deprived individual, wrap the glazed and cooled cake with plastic wrap, return it to the Bundt pan, and wrap with more plastic wrap to keep the cake from falling out of the pan. Cushion all around with packing foam in a sturdy mailing box.

Blueberry Cornmeal Loaf Cake

Blueberry Cornmeal Loaf Cake

Comments 0 Comment
Yield: 8 to 10 Servings
Adapted from Karyl Bannister

Circa 2000:  I just love this recipe. I first found it in Eating Well magazine out of Vermont. I later found that this dense lemony loaf with a slightly crunchy texture comes from Karyl Bannister, author of Maine’s Cook & Tell newsletter. It is also in Richard Sax’s book Classic Home Desserts and the CKBK web site.

I’ve made this many times. It is great plain with butter or toasted with a schmear of cream cheese.

  • ⅔-1cup fresh or frozen (not thawed) blueberries
  • 1½cup all-purpose white flour (HA: 1¼ cup plus 2 TBS)
  • ⅓cup yellow cornmeal, preferably stone-ground
  • 1½tsp baking powder
  • ½tsp salt
  • ½cup plus 1 TBS, plain nonfat yogurt (HA: ⅔ cup)
  • 1TBS fresh lemon juice
  • ¾cup, sugar (HA: ⅔ cup)
  • 4TBS, vegetable oil plus more for preparing pan
  • 1tsp grated lemon zest
  • 1large egg plus 1 egg white
  • ¼tsp ground cinnamon
  • sanding sugar


HIGH ALTITUDE – Above 3,500 feet: Decrease sugar to ⅔ cup, increase yogurt to ⅔ cup. Bake at 375°F for 45 to 60 minutes.

Preheat oven to 350°F and place rack in center of oven. Lightly oil an 8×4-inch loaf pan and set aside.

Toss blueberries with 1 TBS flour and set aside.

In a small mixing bowl, stir together remaining flour, cornmeal, baking powder and salt.

In another small bowl, combine yogurt and lemon juice.

In a medium-sized mixing bowl, whisk together ⅔ cup sugar, oil and lemon zest. Beat in whole egg, then egg white, beating well after each addition.

Alternately add the dry ingredients and the yogurt mixture, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in blueberries. Spoon batter into the prepared pan.

In a small bowl, combine the remaining 2 tsp sugar and cinnamon and sprinkle over the batter.

Bake for 25 minutes. Cover the pan loosely with aluminum foil and continue to bake until cake is golden, and a toothpick inserted into the center comes out clean, 20 to 35 minutes longer.

Cool the cake in the pan on a rack for 10 minutes. Cover again with the foil and turn out onto rack. The foil will keep the sugar topping from being all over the counter. Cool completely.

For best flavor, wrap the cake in the pan and store overnight before cutting. Remove from pan and slice to desire thickness.

Spread slices with a little cream cheese for a nice addition.