Almond Poppy Seed Cake for Chiarra!

Remember how I was in New Orleans, all too briefly, last month, and I stopped in for coffee and dessert at Rue de la Course near Tulane after totally stuffing my face at Jacques Imo's?  Well, I was there with one of my favorite travelling and eating companions, Chiarra, and we actually split that almond cream cake at Rue de la Course.  It was delicious, and it got me thinking about an almond poppy seed cake (well, muffins) I used to make in college. Now, combine that train of thought with Chiarra's recent request for a dessert recipe and the fact that I just missed her birthday, and you have this cake recipe, slightly altered from the way I used to make it in the 90s. So,

Overeating in NoLa     +       Chiarra likes dessert

             

Almond cream cake      +        Remembered Chiarra's birthday

Almond Poppy Seed Cake

For the cake:

Baking spray, for pan
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup whole milk, at room temperature
2 tablespoon poppy seeds

For the glaze:

1 cup powdered sugar

1/8 cup orange juice
pinch of salt

Preheat oven to 325 degrees F. Lightly grease an 8" x 4" loaf pan. Whisk together flour, baking powder, and salt in a bowl.

Beat butter and sugar on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla and almond extracts. Reduce speed to low and beat in flour mixture and milk alternately, starting and ending with flour mixture, just until flour is incorporated. Fold in poppy seeds. Pour batter into prepared pan.
Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool in pan on a wire rack for 15 minutes, then remove to rack to cool completely.

Meanwhile, make the glaze: Whisk together sugar, orange juice, and a pinch of kosher salt in a bowl. Add a little water or milk, 1 teaspoon at a time, to reach desired consistency. Drizzle over cooled cake and serve. 

Another fancy cake option for the holidays

Are you all OK with me not repeating my Thanksgiving posts on roasting pork because I hate turkey, making fresh cranberry sauce, and serving it all with green beans and potatoes?  Because I don't think you need it.  Make what you want.  Then, make a cake.

Spiced Apple Cake with Warm Rum Sauce

Serves 16

Apple Cake

6 cups peeled and thinly sliced Granny Smith apples (about 3 large apples)

1 ½ cups + 5 tablespoons granulated sugar, divided

4 teaspoons cinnamon

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

4 eggs

½ cup light brown sugar

1 cup vegetable or canola oil

½ cup orange juice

1 ½ teaspoons vanilla extract

Preheat oven to 350˚F.  Grease, sugar, and flour a 10-inch Bundt or tube pan.

Combine apple slices with 5 tablespoons granulated sugar and cinnamon; set aside.

Beat eggs and remaining granulated sugar and brown sugar.  Add vegetable oil, orange juice, and vanilla; beat well.  Gradually blend in flour, salt, and baking powder until well mixed.

Pour one third of the batter into the pan.  Top with half of the apple slices, overlapping slightly.  Pour half the remaining batter in top of apples to cover, then top with remaining apple slices.  Finally, top with remaining batter, making sure apples are covered. 

Bake 55 to 60 minutes, until the top is golden and a knife inserted near the center comes out clean.  Let cool in pan for 10 minutes, then turn onto a wire rack to cool completely.

 My favorite rum sauce

1/4 cup heavy cream

3/4 cup brown sugar

8 tablespoons unsalted butter

1 tablespoon rum

A generous pinch of salt

Combine all the sauce ingredients together in a medium saucepan over medium heat. Cook until butter is melted, sugar is dissolved, and the sauce is smooth.

To Serve

Cut some cake.  Put what you want on a plate.  Pour some rum sauce over it.  Drink some more rum as you go. 

Make a fancy cake for the holidays! (post #1)

That's right, I didn't say Christmas.  I do not find the acknowledgment of other world religions oppressive, I think we all deserve to eat cake, and I think it's particularly appropriate when it's cold outside and you're packing on a little extra layer of warmth.  Get over it. 

This cake is resplendent and actually not difficult to execute.  I'll give you a simpler one next week. 

Pistachio and Almond Cake with Orange Salad

I adapted this Italian-inspired gem from Food and Wine, swapping precious ingredients for ordinary ones and simplifying the process slightly. 

For the pistachio and almond cake:

1 1/3 cups unsalted shelled pistachio nuts

1 1/3 cups blanched whole almonds

1/2 cup plus 2 tablespoons (5 ounces) unsalted butter, at room temperature

3/4 cup plus 3 tablespoons sugar

3 lemons

1/2 teaspoon pure vanilla extract

3 eggs

1/2 cup plus 1 tablespoon all-purpose flour

1/4 teaspoon kosher salt

For the orange salad:

5 oranges, of mixed variety if you wish

1/4 cup orange marmalade

1 teaspoon freshly squeezed lemon juice

1/2 cup plain yogurt

Unsalted shelled pistachio nuts, optional

To make the cake, preheat the oven to 300ºF. Butter a 4-by-8-inch loaf pan. Then, using a sifter or a fine-mesh strainer, dust it with flour, tapping out the excess.

In a food processor, combine the pistachios and almonds and pulse until finely ground. Set aside.

Combine the butter and sugar in the bowl of a stand mixer. Grate the zest from the lemons directly into the bowl. Fit the mixer with the paddle attachment and beat on medium speed for about 2 minutes, or until smooth and creamy. Mix in the vanilla just until incorporated. On low speed, gradually add the nuts and mix just until incorporated. Then add the eggs, one at a time, mixing after each addition just until incorporated. Stir in the flour and salt and mix just until incorporated.

Spoon the batter into the prepared loaf pan. Bake until a skewer inserted in the middle comes out clean, about 45 minutes. Let cool in the pan on a wire rack for 10 minutes. Then, run a pairing knife around the inside of the pan to loosen the cake sides, invert the cake onto a plate, and lift off the pan. At this point, the cake can be served warm or allowed to cool completely before being sliced and reheated.

To make the orange salad, cut a slice off the top and bottom of 1 orange, stand the orange upright, and cut downward to remove the rind and pith in thick strips. Cut the orange crosswise into 1/4-inch thick slices, capturing any juice. Repeat with all of the remaining oranges. Set the orange slices aside until needed.

Gently heat the marmalade in a pot over low heat for about 3 minutes, or until syrupy. Add any captured orange juice along with lemon juice to the marmalade. Remove the pot from the heat and add 1 to 2 tablespoons water to thin the marmalade to the consistency of a vinaigrette. Let cool.

To serve, allow cake to cool at least thirty minutes. Cut into slices and place on individual plates.

Place 4 or 5 orange slices on each plate and drizzle generously with the marmalade syrup. Place the warm pieces of cake next to the orange slices and top with a dollop of yogurt and a few pistachios. Or just put everything on the table and let people help themselves. 

Rye & Rhubarb Cake

Who doesn't love cake?!  Actually, I often don't love cake, because it's dry and boring, and basically a mouthful of white flour and sugar.  This recipe caught my attention because the rye sounded substantial, but the rhubarb compote promised to keep it moist. I couldn't resist adding some cardamom to the batter, because, well, cardamom.  And when my compote turned out too thin (see below), I just strained the rest off and kept it as a rhubarb simple syrup for drinks.  

This adaptation started its life in Bon Apetit magazine involving chocolate, was transformed by the rye on Food 52, and has been slightly Swedish-ized by me, below. (PS--This cake is totally appropriate for breakfast.)

Rye & Rhubarb Cake adapted from Food 52

For the rhubarb compote:
1pound rhubarb (about 4 large stalks), roughly chopped into small pieces (about 1/4-inch big)
1 cup brown sugar
1cup white wine
Zest of 1 orange
1cup golden raisins

For the cake:
1 cup (4 1/4 ounces) all-purpose flour
1 cup (3 5/8 ounces) rye flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4cup (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1/3 cup packed brown sugar
2 large eggs
1/2 teaspoon almond extract
Juice from 1/2 an orange, plus enough milk to equal 1 cup total of liquid

Make the compote: combine all of the compote ingredients in a medium saucepan over medium-high heat and bring the mixture to a boil. Boil, uncovered, stirring frequently, until the rhubarb has mostly broken down, the raisins are fat, and most of the liquid has absorbed. This can take anywhere from 15 to 30 minutes (or more) depending on heat of your burner and your impatience. If your mixture starts to get dry, add a small amount of water. When the compote is finished, set it aside and make the cake batter.

If your compote looks liquidy but has been cooking forever, put it through a fine mesh strainer or a colander with small holes to separate any excess liquid. Use the excess liquid as a rhubarb simple syrup, which keeps well in a jar in the refrigerator for weeks, and goes well with 2 oz. gin (+ club soda + lime wedge).

Preheat the oven to 350° F and butter an 9-inch springform pan. In a large bowl, whisk together the dry ingredients: all-purpose flour through salt.

In the bowl of stand mixer fitted with a paddle attachment, or creaming vigorously with a wooden spoon, cream the butter and sugars together until light and fluffy.

Add the eggs, one at a time, mixing well after each addition. Add the almond extract and mix to incorporate.
With the mixer on low, add 1/3 of the flour mixture. Once it is just incorporated, add 1/2 of the orange juice and milk mixture. Add another 1/3 of the flour, the remaining milk, and then the last of the flour. Mix just to combine.

Use a spatula to transfer the batter to the pan. Spoon the compote over top of the batter, then swirl it in, leaving some big compote clumps.

Bake for 45 to 55 minutes, until the cake is golden brown on top and the edges are starting to pull away from the sides. Let the cake cool in the pan on a wire rack, then turn it out onto a plate and then invert it once more. 

Cake: it's what's for breakfast

Remember that Bill Cosby sketch from the 80s, "Dad is great, for breakfast we eat chocolate cake"?  I never thought that sounded so irresponsible.  I mean, is it any worse than doughnuts?  However, one can make that cake a little healthier so that there is at least some redeeming nutritional content.  I present to you: Blueberry Breakfast Cake.  Enjoy it slowly, with lots of coffee, while lingering over the newspaper just a little longer than you think you should.

Blueberry Breakfast Cake

Serves 12

1 ½ cups buttermilk
½ cup steel-cut oats
½ cup whole wheat flour
1 cup all-purpose flour
1 tablespoon ground flax seeds
1 tablespoon fresh lemon zest
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2/3 cup packed brown sugar
¼ cup butter, softened
1 ½ teaspoons vanilla extract
1 large egg
½ cup blueberries, fresh or frozen
¼ cup chopped pecans, optional

Combine buttermilk and oats; cover and refrigerate 8 hours.

Preheat oven to 375°F.

In a large mixing bowl, combine the butter, sugar, vanilla, and egg, stirring vigorously until fluffy.  Add the oat mixture, flours, flax seeds, lemon zest, baking powder, baking soda, and salt and mix into a smooth dough.  Gently fold in the blueberries (this is easier if they’re frozen) and pecans if using.

Pour batter into a 13 x 9-inch baking pan coated with butter or cooking spray.  Bake 30 minutes or until a toothpick inserted in the center comes out clean.  Cool 10 minutes in pan on a wire rack before cutting.

Recipe review: Smitten Kitchen's Pumpkin Muffins

The recipe Smitten Kitchen published on her website, which is already adapted from one that was previously published in Gourmet Magazine, is a hot mess of asterisks noting her errors and changed ideas about ingredients.  But what I ended up deciding to do, based on this recipe, is pretty tasty and maintains a nice level of pumpkin flavor-to-sweetness (though I had to figure out how much sugar she was actually asking for).  SK really should redo this recipe so that it's less a catalogue of her mistakes and more a clear set of directions, but in the meantime, here's what I came up with.

Pumpkin Muffins with Chocolate Chips

Adapted from Smitten Kitchen's adaptation from Gourmet Magazine

Makes 12 muffins

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1 cup canned solid-pack pumpkin (from a 15 ounce can)

1/3 cup vegetable oil

2 large eggs

1 teaspoon powdered ginger

1 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 cup mini chocolate chips

Preheat oven to 350°F. Grease a 12-cup muffin tin. 

Combine all wet ingredients in a mixing bowl: oil, eggs, pumpkin, and sugar.  Add all

remaining ingredients and combine thoroughly.  Pour into muffin cups and bake 30 minutes

or until a toothpick inserted in the middle of a muffin comes out clean. 

Tangy Lemon Pound Cake

Speaking of spring fever, this pound cake is light, fresh-tasting, and a not-too-sweet end to a meal.  The yogurt gives it a hint of tanginess that almost reminds me of cheesecake, and the strong lemon flavor just screams "spring".

Tangy Lemon Pound Cake

Serves about 8

1 1/2 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, room temperature
1 1/2 cups sugar
3 eggs
1/8 cup lemon juice
1 tablespoon grated lemon peel
1/2 cup plain Greek style yogurt

Preheat oven to 325°F. Grease and flour a bread pan. 

In a large bowl, cream butter, sugar, eggs, lemon juice, and yogurt. Add flour, baking soda, salt, and lemon peel and stir or beat with a hand mixer until smooth.

Pour batter into prepared bread pan and bake 1 hour or until golden brown on top and a toothpick inserted in the middle comes out clean. Allow to cool completely before slicing.

My desserts might be a little more hard-core than your's, but I think this cake is perfect with a whiskey old-fashioned.

Olive Oil Cake with Lime

I've been meaning to try using olive oil in a cake recipe for some time now, but I just don't make cakes that often.  At a recent casual gathering, this recipe was a hit, and it can be made any time of year for a fresh, summery taste.

Olive Oil Cake with Lime

Serves 8-10

1 cup plain yogurt
1/3 cup of olive oil
1 cup white sugar
zest of one lime
1/4 cup lime juice
2 eggs
1 cup of unbleached white flour
3/4 cup whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Pre-heat oven to 350 F.

Grease a 9-inch round cake pan.

In a large bowl mix all the wet ingredients (yogurt through eggs) until well combined.

Add the flour, baking powder and salt and stir thoroughly.

Pour into the baking tin and cook for approx 45 minutes; the cake is ready when it has browned on top and a skewer inserted into the center comes out clean.

Leave it to cool in the cake tin for five minutes, and then invert it onto a cooling rack.

Once cooled, sprinkle with sugared lime zest (1 tablespoon of lime zest with 2 tablespoons of sugar).

Recipe test: Moist Orange Cake

I guess this is a quote of a quote--I found it on Simply Sweet 'n Savory's blog, but they cited Magali March's blog as the original source.  At any rate, it's a lovely cake, with a faint dreamsicle flavor to it.  It's not too sweet and compliments a lot of different cuisines (Magali March is Mexican, but I served this at the end of a New Orleans-style brunch.

In keeping with my long-term goal to break my New Year's resolution as soon as possible, I made a couple of very slight modifications, just to make the ingredient list less fussy and keep the dirty dishes to a minimum. I do recommend sticking with the fresh orange juice, though--it has a much smoother flavor than the acidic stuff we buy ready-to-drink.

Magali March's Moist Orange Cake

Serves 8

Cake :

1 1/4 cups plain flour
2 tsp.  baking powder
1/2 teaspoon salt1/2 cup butter, softened
3/4 cup white sugar
2 eggs
1/2 tsp.  vanilla extract
1/3 cup fresh orange juice (squeeze it from the oranges--it's better)

Glaze:

1/4 cup white sugar
1/3 cup fresh orange juice

Make the Cake :

Preheat oven to 375ºF. Grease and lightly flour an 8-inch round cake pan.  In a large bowl, cream butter and sugar until light and fluffy.  Add in eggs, one at a time, and beat well. Beat in vanilla. Stir in orange juice, flour, salt, and baking powder and blend well. 

Pour the batter into prepared cake pan. Bake for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven & transfer to a serving plate. Peel off paper, let cool. While the cake is cooling, prepare syrup.

Make the Orange Syrup : 

Combine sugar and orange juice in small saucepan. Bring to a boil and cook for 2 to 3 minutes or until sugar dissolves. Prick top of cake with a fork, pour the syrup over warm cake. Set aside for 30 minutes, so the syrup is absorbed into the cake.  Cut the cake into wedges and serve.