Cake for Breakfast, Bitches

Mmmmmm. Cake. I LOVE cake. Nothing in this world tops a plain yellow cake. Except maybe a yellow cake with my Meme’s fluffy frosting. (Snort. Nothing tops a cake…. ok ok.) Don’t get me wrong, chocolate cake is delicious. But yellow cake is sublime.

So, what if I told you that you could have cake for breakfast and that it would be slightly healthier than pancakes? As in, it has less sugar (unless you’re some kind of weirdo who eats pancakes without syrup.) Silliness aside, the ingredients for pancakes or this yellow cake are practically interchangeable. Add some low-sugar jam, and we’re done.

We picked this jam up at Costco, and it’s quite tasty. It is not very sweet, though – so if you like a really sweet jam, this is not for you. But for a cake filling, it is spot on.

Shall we?

Cake:
2 c. AP flour
1 ¼ c. sugar
2 tsp baking powder
¼ tsp baking soda
1 tsp salt
1 stick unsalted butter
1 c. buttermilk
1 tsp vanilla
2 eggs

Preheat oven to 350*. Get out two 8” or three 6” round pans.
Alrighty, y’all know I love me the creaming method of cake creation – so here it is:
In the Kitchenaide, with the paddle attachment, put all the dry ingredients. Give a couple spins to combine, then toss in the stick of butter (Cold from the fridge is fine). Run on medium for a couple of minutes, until the mixture looks like a bowl full of fine crumbs.
While that’s going, line the bottom of the cake pans with parchment, then grease and flour the pans. No, this is not overkill. You could parchment the sides, as well, if you want a super-smooth side. I didn’t – I’m lazy.
Back at the mixer, when the mix looks like crumbs, pour in the three liquid ingredients, bring up to medium high then high for about three minutes – until the mixture looks fluffy and is a lighter color than when you started.
Evenly divide between the pans. Give each a good whack, and bake for 30-35 minutes (start testing at 25 for the six inchers.) And, I weigh mine when it’s by three because otherwise I have vastly different sized layers. Eyeball it at your own risk.

When they test clean with a toothpick, cool on a rack for ten minutes (they’ll still be warm), then remove the cake from the pan. Cool completely. Layer with your compote or jam, sprinkle with powdered sugar and you are good to go.
Bon apétit

What about Meme’s frosting? I will try and fit that in to a post here soon. The interwebs knows about it, especially because the Pioneer Woman extolled its wonder a while back – check it out if you can’t wait!

Meyer Lemon Cake

Himself came home from work one day a week ago. Said his co-worker brought some lemons from his tree, because at this time of year in the desert, citrus is the currency that zucchini enjoys in the summer. As in, here’s-a-bag-of-it-dear-god-please-take-some-now-I-can’t-fit-any-more-in-my-fridge. When I got near the bag, I could smell them. No, it couldn’t be. I opened the bag, and yup. Sure as shit, there in their incredibly fragrant, golden finery – a bag of Meyer lemons.

What treasure! “Those are Meyer lemons!” I exclaimed, disbelieving my good fortune. “What?” He responded. “What, is that special or something?” Sigh. But I do love him, Pa. And they are so very special. Super fragrant, thin-skinned, super juicy. YUM!

Then that begs the question, how to use them best? I scoured the interwebs, asked my friends. And finally decided on a lemon cake. This is a meyer lemon adaptation of Ina’s lemon cake.

At the first bite, you will not believe this is made with AP and not cake flour. It has a lovely, fine crumb. You really must make this. It is amazeballs.

Meyer Lemon Cake
Cake:
2 sticks butter
2 c. sugar
zest and juice of 4 Meyer lemons
2 c. AP flour
½ tsp baking soda
½ tsp baking powder
½ tsp. salt
4 eggs
¾ c. buttermilk or plain yogurt
1 tsp. vanilla extract

Glaze:
½ c. lemon juice
½ c. sugar

Garnish:
Pearl sugar

Preheat oven to 350*, grease and flour two 8” loaf pans, then line them with parchment.
Whip the butter with the paddle attachment on your mixture until it is smooth. Add in the dry (sugar, flour, leavening, salt, zest). Mix on medium until it looks like damp sand. Add the eggs, vanilla, buttermilk, and ¼ c. of the lemon juice. Mix again on medium, then high for about a minute or two until it lightens in color and looks almost fluffy. Divvy it up between the pans, then give each a good whack to get rid of any big bubbles before baking.
Bake 50-ish minutes, until a toothpick comes out clean.Once the cakes come out of the oven, make the glaze (either stove top, or in the microwave.) I zap the lemon juice and sugar 30 seconds at a time, stirring in between, until clear. While the cakes are still warmish, take them out of the pan and set them on a cooling rack with a cookie tray underneath. Brush the warm glaze on the cake in several passes, waiting for it to absorb one pass before doing the next. After the last pass, sprinkle with the pearl sugar. Let cool, then slice and consume.

Cranberry Orange Loaf Cake

There are certain flavor combinations that just make me so happy. Roast beef and horseradish. Goat cheese and roasted beets. Hard boiled eggs with balsamic vinaigrette. Lemon and blueberry. And, cranberry with orange. 

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I was *so* excited to see the cranberries had arrived at Costco last week. I wish I had room in my freezer to buy like three bags. They keep a long time in there! Of course, I immediately wanted to make C-O scones. But, you know, that’d be attempt number three and even for my obsessive nature it was a bit much. So, the interwebs led me to lots of possible recipes. Saw one at the Oceanspray site and thought, alright alright alright. That should be reputable……

 

 

This was one of those “oh, shit!” recipes. You know, where have something started or in process and there is a critical problem? I had measured out and mixed all the dry and was getting ready to add the fat – in this case, butter – when I saw it called for 4 tablespoons.  For four cups of flour and two of sugar. Plus a cup of orange juice and a couple of eggs. Holy shit. This was going to be a seriously dry log – something to make a ciambella look like a pudding. Fuck a duck. So, I had to scramble for similar recipes and found a blueberry lemon cake to base the. uh, mid-recipe adjustment needed to not wind up with a giant dry crumb from the oven. 

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….Himself, looking over my shoulder, “well, that looks like a bowl of whalp.” Feel the love, people. Feel the love.

Even with the addition of more butter, more buttermilk and egg, this batter was still so stiff it held the beater in position when I popped the bowl off the kitchenaide.

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Once it came out of the oven, I knew things worked out. It tastes great – so, whew! Crisis averted. And, wtf Oceanspray?

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This is a lovely tea cake, buttery with a tender crumb, a sweet citrusy glaze and the zam! pow! tartness of those fresh cranberries.  You are really going to enjoy this one! Have it with a cup of coffee in the afternoon, or dress it up with some orange whipped cream and a cranberry coulis for dessert. YUM!
For the cake
3 c. fresh cranberries, coarsely chopped
4 c AP flour
2 c sugar
zest of an entire orange (about 3Tbsp)
1 c butter
1 Tbsp baking powder
1/2 tsp baking soda
2 tsp salt
4 eggs
1.25 c buttermilk
juice from the orange (about 1/4c)
1 tsp vanilla
For the glaze
zest and juice of one orange
1.5-2 c powdered sugar
Instructions
Chop the cranberries coarsely.
Mix in the mixer bowl the flour, sugar, zest, salt and leavening.
Add in the butter, mix on medium.
When the dry/fat mix looks like coarse cornmeal, stop the mixer. Pour in the wet. Just barely spin the beater a couple of times to mix. Stop.
Pour in the chopped cranberries, and again just barely spin the beater to mix them in.
Split this VERY thick batter between the two pans, and bake 60-70 minutes until a tester comes out clean.
Let cool ten or fifteen minutes while you make the glaze.
Combine the juice, zest and powdered sugar in a bowl and get out a pastry brush. It should be the consistency of crepe batter (or elmer’s glue if you’ve not made crepes.)
When the pans are just cool enough to touch, get a butterknife, and slide it down and along the sides of the cakes to make sure all the sides (and especially the corners!) are loosened and not stuck. Then whack the sides of the pan with you hand to make sure that puppy is ready to pop out and gently depan the cake. (I usually put my clean silicone oven mit across the top, invert it, lift off the pan and then set the cake on the cooling rack.)
Once you’ve got them both on the rack, put a cookie sheet underneath it. Use the pastry brush to brush away any loose crumb.
Pur about a ¼ of the icing on each cake and work wicked quick with the pastry brush to sloppily coat the top and sides with the glaze. Now, let the cakes cool. Cover the remaining glaze with some cellophane and go read some food blogs for an hour or two. When the cakes are cool, artfully drip the remaining glaze on each. You can sprinkle garnish on top of this glaze if you like (candied orange peel, sparkle or pearl sugar, colored sugars or sprinkles). Once the glaze dries, you can wrap these puppies in wax paper, or slice and devour. This will freeze beautifully.
Notes
This makes two 9″x5″ or four 8″x3″ loaves.

serves 16
calories 408
fat 13g
cholesterol 79mg
sodium 376mg
carbs 67g
-fiber 2g
-sugars 41g
protein 6g

Apple Cranberry Crumb Cake

There’s this awesome coffee cake recipe from Yankee magazine that’ really ingenious because you mix the flour, sugars, and oil and then take out 1/2 cup of that to be the crumb topping. So very New England no-nonsense.  That’s the base for this, I just put in some fruit this time. 

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Apple Cranberry Crumb Cake
Mmm – sliced and ready for nice cup of coffee.

 

Apple Cranberry Crumb Cake

 

 

Apple Cranberry Crumb Cake
Serves 24
Easy and delicious, scented with cinnamon, with lots of crumbly topping and moist apple inside.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
273 calories
36 g
17 g
13 g
4 g
1 g
86 g
128 g
21 g
0 g
11 g
Nutrition Facts
Serving Size
86g
Servings
24
Amount Per Serving
Calories 273
Calories from Fat 115
% Daily Value *
Total Fat 13g
20%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 17mg
6%
Sodium 128mg
5%
Total Carbohydrates 36g
12%
Dietary Fiber 1g
6%
Sugars 21g
Protein 4g
Vitamin A
1%
Vitamin C
2%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake and topping
  1. 3 cups all-purpose white flour
  2. 1 cup white sugar
  3. 1 cup brown sugar
  4. 1/2 teaspoon salt
  5. 1-1/2 teaspoons ground nutmeg
  6. 1 cup vegetable oil
  7. 2 eggs
  8. 1 teaspoon baking soda
  9. 1-1/2 cups buttermilk
  10. 1 cup chopped nuts
  11. 1 teaspoon ground cinnamon
For the fruit filling
  1. 2 medium apples, peeled and diced and tossed in 2 Tbsp. AP flour mixed with 1/2 tsp cinnamon.
  2. 1/2 c. raisins or dried cranberries
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 9-inch by 13-inch baking pan.
  2. In a large mixing bowl, combine the flour, sugars, salt, nutmeg, and oil by hand or on the lowest speed of a mixer. Reserve 1/2 cup for the topping.
  3. To the flour mixture left in the mixing bowl, add the eggs, soda, and buttermilk.
  4. Mix on the lowest speed until just blended.
  5. Pour half into the baking dish.
  6. Sprinkled with the apples and the cranberries.
  7. Spoon the rest of the batter on top - drop the spoonfuls of batter next to each other on the top, like you were making a bunch of dots. Then, when it's all on there, gently smooth it out to cover the fruit.
  8. Sprinkle with the reserved topping, the nuts, and the cinnamon.
  9. Bake for 40 minutes or until a tester inserted near the center comes out clean. Cool for at least 10 minutes before serving, or serve completely cooled.
Notes
  1. For this batch, I decided to make two 8" round cakes instead of one large rectangle. I made some extra crumb topping (6 Tbsp. flour, 2 Tbsp white sugar, 2Tbsp brown sugar, 2 Tbsp oil, dash salt). I put a parchment collar in the pan in case it overflowed and increased the baking time to 50-60 minutes. (because this version of the cake is taller, which means the middle will take longer to cook.)
Adapted from Yankee Magazine
beta
calories
273
fat
13g
protein
4g
carbs
36g
more
Adapted from Yankee Magazine
Bucket of Yum http://bucketofyum.com/

T’s Birthday Cake

It’s an unpost this week. Just one pic of a mini triple chocolate layer cake for one my favorite co-worker’s birthdays.  This is Ina’s recipe (well, half a recipe, actually), and it is a smashing success every time. 

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I split the recipe in half, and used two 6″ layer pans.  Baking time was about 27 minutes total.  Once I’d removed the layers from the pan, I poked them with a toothpick and sprinkled them with Kahlua. Because Kahlua. 

I had some white and semi-sweet chocolate chips lying about, so I melted about 1/3 cup each in their own ziplock sammich sack in the ‘wave for about 30 seconds, then snipped off a corner to squeeze the tempered chocolates in to  this candy mold.  Ten minutes in the freezer, and poof! Cake decorations!  Plus, to demold the hearts, you get to WHACK the mold on the counter really hard and they just pop out. Fun!! (Directions come with the mold.)

This is my go-to cake recipe. People go nuts over it every time.  Give it a try.  

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Pumpkin Spice Cake

Best.Coffecake.Ever. EVER. 

pumpkin crumb cake

Tried this out this week after seeing the White On Rice post featured on Tastespotting. The recipe’s here – it is exquisite. Try it.    I used buttermilk instead of sour cream, and an 8 inch pan with a parchment collar (I wanted  it taller), and went chiffon-style on the batter. But this is truly one of the best cakes I have ever had. Office mates LOVED it!

 Had to make one for work and one for home, or I’d never hear the end of it. 

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 One of the ladies at work made her own Sunday for a family breakfast, and it was huge hit there, too. YUM!!