nonnie’s blueberry buckle

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This month’s Baked Occasionally is brought to you by the August chapter and was chosen by Mrs. Table. Just like this wonderful summer month this cake is sweet and fill to the top with fruit. Not to be confused with a blueberry coffee cake, the buckle is… well, to be honest I’m not quite sure why it’s not a coffee cake. But it’s not.

Cake batter? Check. Berries? Check. Stresuel? Check! Delicious in the morning and even more delicious alongside coffee? Double check. But no, definitely not a coffee cake.

She may not look like much but what she lacks in presentation she makes up for in flavor. Baked’s blueberry buckle is a sweet, tender cake bursting with blueberries and topped with a sweet, crunchy streusel topping. It’s perfect for breakfast or dessert, or an afternoon snack.

What I liked:

Everything – it was delicious!

What I didn’t:

As per usual, the Baked recipe called for a special tube pan (which my frugal self has yet to purchase). While not nearly as gorgeous as Shannon’s tube pan cake, I did learn that it would fit perfectly into a 10 inch round cake pan. Of course, it will affect your baking time. I ended up using a 10 inch spring form pan so that I could still have the removable bottom feature.

I also threw a little batter into some muffin tins because everything is better in mini form.

You can see Shannon’s post over at A Periodic Table, or pick up the Baked Occasions book and bake along with us next month!

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nonnie's blueberry buckle

Ingredients

    For the Blueberry Cake
  • 1½ cups (170 g) all-purpose flour
  • 1½ cups (170 g) cake flour
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ¾ teaspoon ground ginger
  • ¼ teaspoon baking soda
  • 1 cup plus 2 tablespoons (225 g) granulated sugar
  • ¼ cup plus 2 tablespoons (90 ml) canola oil
  • 2 ounces (½ stick/55 g) unsalted butter, softened
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • Zest of 1 lemon (about 1 tablespoon)
  • ¼ cup (60 ml) heavy cream
  • ½ cup (115 g) sour cream
  • 4 cups (14 ounces/395 g) fresh blueberries
  • For the Streusel
  • ¾ cup (165 g) firmly packed dark brown sugar
  • 1?3 cup (40 g) all purpose flour
  • 1?3 cup (40 g) cake flour
  • ¾ teaspoon ground cinnamon
  • 3 ounces (¾ stick/85 g) unsalted butter, melted and cooled slightly

Instructions

    Make the cake
  1. Preheat the oven to 375°F and prepare a 10-cup tube pan or a 10 inch round springform cake pan by lining with parchment and spraying with nonstick cooking spray. (Or butter the pan and dust it with flour, knocking out the excess flour)).
  2. In a large bowl, whisk together both flours, the baking powder, salt, ginger, and baking soda. Set aside.
  3. In a small bowl, whisk together the cream and sour cream and whisk until combined; set aside.
  4. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, oil and sugar on medium speed until light and fluffy, about 3 to 4 minutes.
  5. Add the egg and egg yolk and beat until incorporated. Scrape down the sides and bottom of the bowl,
  6. Add the vanilla extract and lemon zest, and beat for another 10 seconds
  7. Add the flour mixture to the butter mixture in the standing mixer in three parts, alternating with the cream mixture, beginning and ending with the flour mixture (flour-cream-flour-cream-flour). Beat at medium speed after each addition until incorporated, about 10 to 15 seconds each.
  8. Using a rubber spatula, gently fold the blueberries into the batter. The batter will be very thick.
  9. Transfer the batter to the prepared pan, smoothing the top with a spatula.
  10. Make the Streusel
  11. In a medium bowl, whisk together the brown sugar, flours, and cinnamon until combined (lumps are okay).
  12. Drizzle the melted butter over the mixture and combine until the sugar mixture is thoroughly moistened. You can do this with your hands, a fork, or a spatula.
  13. Pinch off chunks of the topping and drop them over the top of the buckle batter. Use all of the topping and cover the batter completely.
  14. Bake the cake until a toothpick inserted in the center of the cake comes out with a few moist crumbs, 50 to 60 minutes. (Note: Baking time for muffin size was between 15 to 20 minutes)
  15. Set the cake pan on a wire rack to cool for at least 20 minutes. Loosen the cake from the sides of the pan with a paring knife, then push the bottom of the pan up (If using a removable bottom) to release the cake. Use the knife to loosen and remove the cake from the bottom of the pan, then cool completely, topping side up, on a cooling rack.

Notes

* If you don't have a tube pan, feel free to use a 10 inch round cake pan or spring form pan. Preferably something with a removable bottom.

* Portion into muffin tins and bake for 15 to 20 minutes for bite sized treats.

* If the streusel topping browns too much while cooking, just cover it with some foil while the cake continues to bake.

http://wee-eats.com/2016/08/02/nonnies-blueberry-buckle/

[ GET THE BOOK – BAKED OCCASIONS ]
[ CHECK OUT SHANNON’S POST ON A PERIODIC TABLE ]

Disclaimer: This post includes an Amazon Affiliate link. I may earn a small commission for my link to any products or services from this website. 

baked occasionally july – nanaimo ice cream bars

baked occasionally july | wee-eats.com

Welcome back to Baked Occasionally – where Shannon and I bake our way through the Baked Occasions book, month by month, just for fun. We do all the hard work, so you don’t have to, and let you know what tricks we learn along the way!

After weeks of indecision, Mr. Eats chose this month’s recipe… on Friday evening, actually. Yes, I suck, I know. Luckily for us, these required zero tinkering, they came out perfect on the first try.

Although technically for Canada Day, which has passed, I’ll dedicate these babies to my favorite Canadian, Movita Beaucoup in honor of Canada anyway. Besides, these chilly treats will make the perfect treat all summer long regardless of your location.

Featuring a salty, chocolate crust topped with rich, cool ice cream and a thin layer of fudge – these bite-sized treats are absolutely irresistible. When perusing the book recipes, I wasn’t even particularly interested in this recipe, but I gave the burden joy of choosing July’s recipe to Mr. Eats whose love for ice cream immediately drew him to these.

In case you’re wondering, I used Tillamook’s vanilla chocolate chip ice cream because it’s what I had in the freezer. If Tillamook is available near you, you absolutely  must get their ice cream as it’s hands down my favorite (mass-produced) ice cream of all time. Just sayin’. This stuff is goooood.

What I liked

  • Easy peasy – This is like the easiest thing I’ve ever made. I could have fancied it up with homemade ice cream, but why bother?
  • Oven-free! – That’s right! You’d be surprised how hard our a/c has to work when it’s 110 out and I turn the oven on. Trust me, it’s not pretty. Plus, oven-free makes these super kid-friendly too so let the little ones help out!

What I didn’t

  • Nothing – Seriously – Not a thing! In this case, if it ain’t broke don’t fix it! I’m generally against nuts in my desserts but they blend in perfectly with the bits of pretzel and digestive cookies. If there’s a nut allergy or something in your family, go ahead and omit them I don’t think it’d make much difference.

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nanaimo ice cream bars

Ingredients

    For the crust
  • 2 ounces (1/2 cup) toasted walnuts,, chopped
  • 5 1/4 ounces digestive biscuits or graham crackers (about 15 biscuits)
  • 2 1/2 ounces thin pretzel sticks
  • 2 ounces (1/2 stick) unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup brown sugar, firmly packed
  • 1/4 cup unsweetened dark cocoa powder
  • 1 large egg,beaten
  • 1 teaspoon vanilla extract
  • For the ice cream
  • 2 pints ice cream (recommended: vanilla, coffee, or salted caramel)
  • For the fudge
  • 2 tablespoons heavy cream
  • 2 tablespoons unsalted butter, cut into 1/2 inch cubes
  • 1 tablespoon light corn syrup
  • 5 ounces dark chocolate, coarsely chopped

Instructions

    Make the crust
  1. Line an 8-inch square pan with parchment paper, leaving 2 inch overhang
  2. Place walnuts in a large bowl
  3. Crush digestive biscuits (or graham crackers) until finely ground,, with a few coarse chunks remaining. Add to walnuts. You can do this using a food processor or by putting them into a large ziploc bag and crushing them with a rolling pin.
  4. Coarsely crush pretzels, leaving peanut-sized chunks, and add to the bowl with walnuts and biscuit crumbs.
  5. Place another large bowl over a pot of simmering water. Add butter to the bowl and heat until melted.
  6. Once the butter is melted, remove the bowl from the double boiler and add the brown sugar and cocoa to the bowl, whisking until combined. While whisking, add the egg in a slow steady stream. Return the bowl over the simmering water and whisk for another 60 to 90 seconds until smooth, shiny, and slightly thickened.
  7. Remove from heat and whisk in the vanilla. Add the walnut/crumb mixture, stirring with a spatula to combine until the entire mixture is moistened.
  8. Press the crumb mixture into the bottom of the prepared pan and place into the refrigerator for 30 minutes to chill.
  9. Ice cream time
  10. Set ice cream out for 10 to 15 minutes to soften. Place in a large bowl and stir with a rubber spatula until softened,, but not melted.
  11. Remove crust from refrigerator and spread the ice cream over the crust, smoothing the top.
  12. Cover with plastic wrap and place into the freezer for 2 hours.
  13. Make the fudge
  14. While the bars are chilling, make the fudge layer by heating the cream, butter, and corn syrup in a small saucepan over low heat.
  15. Stir the mixture and once it begins to simmer remove the pan from the heat.
  16. Add the chocolate and stir until all the chocolate has melted and the mixture is completely smooth. Set aside to cool to room temperature, about 20 minutes.
  17. Fudge time
  18. Remove pan from the freezer and remove the plastic wrap; pour the fudge over the top of the ice cream layer.
  19. Use a small offset spatula to spread the fudge in an even layer. Re-cover with plastic wrap and return to the freezer for another 2 hours.
  20. Serving
  21. Remove bars from pan using the parchment overhang to pull the bars up from the pan. Place on a cutting board.
  22. Run a sharp knife under warm water and cut into bars, running the knife under water and wiping it clean as needed.
  23. Serve immediately, or wrap individual bars with plastic wrap and store in a freezer-safe bag until ready to eat.
http://wee-eats.com/2016/07/05/baked-occasionally-july-nanaimo-ice-cream-bars/

[ GET THE BOOK – BAKED OCCASIONS ]
[ CHECK OUT SHANNON’S POST ON A PERIODIC TABLE ]

 

Disclaimer: This post includes an Amazon Affiliate link. I may earn a small commission for my link to any products or services from this website. 

baked occasionally – dad’s black cocoa bundt cake with whiskey glaze

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Today’s Baked Occasionally comes to you slightly delayed, which is my fault this time. I spent the weekend traveling across the country so it took me a bit to get my bearings. A better-prepared and more organized person would have typed up their post in advance and had it ready to go, but I am not that person.

Baked uses this cake for their “Father’s Day” recipe, which is June 19th this year, for those of you who were wondering. My dad was never big into whiskey, though, so you would do just as well to top this with a non-whiskey glaze if you so choose.

Like my father, I am also not big on whiskey. I was, however, eyeing the black cocoa from King Arthur Flour for probably two years now, waiting for an excuse to finally pull the trigger, so I was actually very excited when Shannon chose this cake. It also re-affirmed my need purchase a new bundt pan as their recipes use a 12 cup and mine must be… well, less than 12 cups. While there was no disaster, once again my baking sheet that I place under my bundt did catch a few drops of batter.

Likes:

Great cocoa flavor – I am IN LOVE with this black cocoa. Seriously. If you’ve ever made homemade Oreos and noticed the flavor wasn’t quite right – black cocoa is what you need to take you the rest of the way.

Gorgeous dark hue – Seriously, LOOK AT THAT SHOW STOPPER.

Texture – The cake was wonderfully tender, although rather crumbly.

Dislikes:

HOLY WHISKEY, BATMAN! – My whiskey-loving co-worker definitely enjoyed this glaze. I, however, thought I might get a buzz just from eating a slice of the cake from all the whiskey that was happening in there. You could make it plain or get creative, Shannon made her own icing with coffee and a hint of salt.

Crumbly – I was worried the cake would be dry based on the crumbs, but it wasn’t at all. It does, however, make the cake a bit messy.

All in all, the cake was delicious and easy to make. Make sure you use a large (12 cup) bundt pan or you’ll risk some spill-over. My solution to this is to place the bundt pan on top of  a baking sheet while it’s in the oven so that it will catch any spill-over. The whiskey in the glaze was very strong and overpowering to me (a non-whiskey-drinker). If you’re a fan of whiskey, follow the recipe as-is. If not, then feel free to omit it altogether and use a plain glaze in its place!

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black cocoa bundt cake with whiskey glaze

Ingredients

    For the Bundt:
  • ½ cup (40 g) unsweetened dark cocoa powder
  • ¼ cup (20 g) unsweetened black cocoa powder*
  • 1 tablespoon instant espresso powder
  • 1 cup (240 ml) hot coffee
  • 2¼ cups (285 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1¼ teaspoons kosher salt
  • ¼ teaspoon baking soda
  • 2¼ cups (495 g) firmly packed dark brown sugar
  • ¾ cup plus 2 tablespoons (210 ml) canola oil
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 2 large egg yolks
  • 1½ cups (360 ml) heavy cream
  • For the Glaze:
  • 3 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 2½ to 3 cups (280 to 340 g) powdered sugar, sifted
  • 3 tablespoons good-quality whiskey

Instructions

    Make the Bundt:
  1. Preheat the oven to 350°F (175°C) and grease the inside of a 12-cup Bundt pan, either using a baking spray or buttering the pan and then cocoa powder and knocking out the excess. Make sure all of the crevices are thoroughly coated.
  2. Place both cocoa powders and the instant espresso powder in a medium heatproof bowl. Pour the hot coffee directly over the powders and whisk until they are thoroughly combined. Set aside to cool.
  3. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
  4. In a separate large bowl, whisk the brown sugar, oil, and vanilla until combined. Add the eggs and egg yolks and whisk again until just combined.
  5. Add the flour mixture in three parts, alternating with the chocolate mixture, beginning and ending with the flour mixture. Whisk each addition gently to combine.
  6. Whip the cream just until it reaches medium peaks. Fold one-third of the whipped cream into the batter to lighten it. Fold in half of the remaining whipped cream until just incorporated, then fold in the rest until no streaks remain.
  7. Pour the batter into the prepared pan and bake in the middle of the oven until a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 50 to 55 minutes, then remove from oven. Transfer the pan to a wire rack to cool completely.
  8. Then gently loosen the sides of the cake from the pan and turn it out onto the rack so that the crown is facing up. Place a baking sheet (lined with parchment paper, if you like, for ease of cleaning) underneath the wire rack.
  9. Make the Glaze:
  10. In a small saucepan, melt butter over low heat. Remove from the heat and whisk in the cream.
  11. Add the powdered sugar in three parts, whisking to combine after each addition. Add the whiskey and whisk until uniform. The glaze should be thick and ropy, but pourable—not runny and thin.
  12. If the glaze looks too thin, add the remaining ½ cup powdered sugar and whisk to combine.
  13. Assemble the Cake:
  14. Pour the glaze over the room-temperature cake in thick ribbons; it will slowly drip down the sides. If desired, add a few sprinkles to the top. Let set for about 15 minutes before serving to allow the glaze to set.
  15. Storage:
  16. The cake will keep in an airtight container at room temperature for up to 3 days.

Notes

* For "dark cocoa", Baked recommends Vallrhona, which can be hard to find. Hershey's Dark Cocoa is one I use often without issue.

* You can find black cocoa at Sur la Table, King Arthur Flour, or Amazon, but you can substitute regular dark (Dutch-process) cocoa powder in a pinch.

* Make sure you use a large (12 cup) bundt pan or you'll risk some spill-over. My solution to this is to place the bundt pan on top of a baking sheet while it's in the oven so that it will catch any spill-over.

* The whiskey in the glaze was very strong and overpowering to me (a non-whiskey-drinker). If you're a fan of whiskey, follow the recipe as-is. If not, then feel free to omit it altogether and use a plain glaze in its place!

http://wee-eats.com/2016/06/06/baked-occasionally-dads-black-cocoa-bundt-cake-with-whiskey-glaze/

[ GET THE BOOK – BAKED OCCASIONS ]
[ CHECK OUT SHANNON’S POST ON A PERIODIC TABLE ]

Disclaimer: This post includes an Amazon Affiliate link. I may earn a small commission for my link to any products or services from this website. 

baked occasionally ultralemony bundt cake with almond glaze

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We return this week to our regularly-scheduled programming: Baked, Occasionally. The series where Shannon from A Periodic Table and I bake our way through Baked Bakery’s latest cookbook: Baked Occasions. Each month we will bring you a new recipe from the Baked Occasions cookbook. This month’s winner? Ultralemony Bundt Cake with Almond Glaze.

This month’s decision was exceptionally difficult, as we could have made any of the May options in the book and been equally happy with any of them. With options like Strawberry Layer Cake  In fact, we almost made more than one, but then I talked myself back off that ledge and decided that, with Spring in full swing that we would dive face first into the Ultralemony Bundt Cake with Almond Glaze. This cake is filled to the top with slap-you-in-the-face lemon flavor and accented with just a slight hint of almond that works beautifully with its bright, citrusy flavor.

A mixture of all purpose and cake flours gives this cake an extremely tender crumb while still keeping it sturdy enough to move around without problem. I took my to the thinner side and ended up regretting it. So even if you think your glaze might be a bit too thick, so long as it’s still easily pourable just stick with it and it’ll make for a thick, beautiful glaze.

I was also not prepared for how brown the cake would be and almost panicked near the end of baking when I saw the bottom of the cake. Once I cracked open the book, however, their cake is even much browner than mine, so don’t be afraid. If you start to get nervous, just place some aluminum foil over the cake during the final ten minutes or so of baking.

In the book, the Baked guys say that some people complain that this cake is “too lemony” to which I would say… then why are you eating something called “ultralemony cake”?

What I liked:

  • Flavor: This cake has an amazing bright, strong, citrusy flavor that is somehow perfectly accented by the hint of almond in the glaze. That being said, if you have allergies, feel free to skip the almond and sprinkle the cake with some candied lemon peel or just a few sprinkles instead!
  • Ease: Life is hard sometimes and I would be lying if I said the ease of this cake recipe didn’t factor into my choice this month. It’s so easy to make!

What I didn’t:

There’s really nothing that I didn’t like about this cake! If I had to pick something, I guess it would be…

  • Lemon Waste: This cake uses like a million lemons (or 10, I lost count), and I felt bad that a lot of them were going to be wasted. Slice your extra lemons and make some infused water or throw them down the garbage disposal to freshen it up. Also, did you know that if you throw a lemon chunk into your blender with warm soapy water it works wonders for cleaning it? Just some tips…
  • Arm Fatigue: Zesting lemons can be really hard on your arm, so you’ll get a really good work-out but you might have to take a few breaks in between. If you end up short a lemon, your cake will probably survive, but try to stick it through (or enlist some help from a significant other, small child, or neighbor.  If you promise them cake as a reward they may be willing to help!)

ultralemony bundt cake - wee eats

baked occasionally ultra lemony bundt cake

Ingredients

    For the cake
  • 1 1/2 cups cake flour
  • 1 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon koshersalt
  • 2 3/4 cups granulated sugar
  • 10 lemons, zested (about 10 tablespoons)
  • 8 ounces (2 sticks) unsalted butter, melted and cooled
  • 1/2 cup canola oil
  • 3 tablespoons dark rum
  • 2 tablespoons lemon extract
  • 3 large eggs, room temperature
  • 3 large egg yolks, room temperature
  • 3/4 cup heavy cream
  • For the lemon syrup
  • 1/3 cup granulated sugar
  • 1/3 cup lemon juice
  • 2 tablespoons dark rum
  • For the glaze
  • 2 to 4 tablespoons lemon juice
  • 2 teaspoons almond extract
  • 2 1/2to 3 cups confectioners' sugar
  • 1/3 cup slivered almonds, toasted
  • Gear
  • 10-cup bundt pan
  • baking sheet

Instructions

    For the cake
  1. Preheat oven to 350F degrees. Generously spray the inside of a 10 cup bundt pan with nonstick baking spray. Make sure all of the nooks and crannies are thoroughly coated.
  2. Sift the flours, baking powder, and salt into a medium bowl and set aside.
  3. Place the sugar in the bowl of a stand mixer fitted with a paddle attachment. Add lemon zest and rub the zest into the sugar with your hands until it is fragrant and yellow.
  4. Pour melted butter and oil into the lemon sugar and beat on medium speed until well-combined. Add the rum, lemon extract, eggs, and egg yolks. Beat until combined.
  5. Add flour and cream alternately, beginning and ending with flour. (flour-cream-flour-cream-flour)
  6. Scrape down the bowl and mix on low speed for a few more seconds.
  7. Pour mixture into the prepared pan and place pan on a large baking sheet or sheet pan - This will help to catch any cake batter that may overflow.
  8. Bake for 50 to 60 minutes, until a toothpick entered into the center comes out clean, rotating the pan halfway through the baking time.
  9. Transfer pan to a wire rack and cool for 30 minutes, place wire rack over half sheet pan lined with parchment paper.
  10. For lemon syrup
  11. Whisk sugar lemon juice, and rum in a small saucepan over low heat until the sugar melts.
  12. Increase heat to medium-high and bring to a boil, reduce heat and simmer until sugar is dissolved, stirring. Set aside until slightly cooled
  13. Gently loosen the sides of the somewhat cooled cake from the pan and turn it out onto the wire rack.
  14. Using a toothpick or skewer (something thin) poke several holes into the cake on the crown and sides. Use a pastry brush to gently brush the top and the sides of the cake with syrup, allowing the syrup to soak into the cake in between batches.
  15. Let cake cool completely.
  16. For the almond glaze
  17. Whisk together 2 tablespoons of lemon juice and almond extract together in a medium bowl. Add 1/2 cups of the confections' sugar and whisk until the mixture in pourable, but still fairly thick. If it is too thick, add a few more teaspoons of lemon juice to thin it out. If you thin it out too much, add some more confectioners' sugar.
  18. Pour glaze in large thick ribbons over the top of the bundt cake. Sprinkle almonds over the glaze and allow to set before serving, about 20 minutes.
  19. Cake will keep in an airtight container at room temperature up to 3 days.

Notes

* The rum, which I expected to taste and not like, basically disappears into this cake somehow. If you don't have rum or don't want to use rum, you can replace it with equal part lemon juice in the cake, or just omit it all together from the syrup.

* For optimal visual impact - keep your glaze on the thicker side (unlike me). You want it to be pourable but very thick.

http://wee-eats.com/2016/05/03/baked-occasionally-ultralemony-bundt-cake-with-almond-glaze/

[ Get the book – Baked Occasions ]
[ Check out Shannon’s post on A Periodic Table ]

Sansa’s Lemon Cakes (a Game of Thrones recipe)

wee eats - game of thrones lemon cake 2

It’s that time of year again, everyone. Summer may be right around the corner, but winter is definitely coming my friends! Those of you familiar with the popular Game of Thrones show (or books) will know all about lemon cakes, which are constantly referred to as Sansa Stark’s favorite treat. Continue reading