Recipe: Pound Cake

Pound Cake

Adapted from William-Sonoma Desserts

Yield: Two 9-By-5 inch Loaf Cakes

This rich, moist pound cake can be served with seasonal (poached) fruit and ice cream, used to line a pan for an old fashioned icebox cake, cut into chunks for a creamy trifle or ice cream parfaits, or split into layers for a cream-filled cake.  Best of all, it freezes really well!

Ingredients

4 c flour

1 t baking powder

1/2 t salt

3 c granulated sugar

8 eggs, lightly beaten

2 t vanilla extract

1/2 c heavy (double) cream

Instructions

Position a rack in the middle of the oven and preheat to 325 F. Butter two 9-by-5 inch loaf pans and line with a parchment paper sling (see below). Sift together the flour, baking powder, and salt in a bowl.

In the bowl of a standing mixer, beat together the butter and granulated sugar until fluffy and lightened in color, about 2 minutes. Add the eggs two at a time, beating well after each addition. Mix in the vanilla.

On low speed, add half of the flour mixture and mix until incorporated. Mix in the cream until blended. Add the remaining flour mixture and mix until a smooth batter forms. 

Divide the batter evenly between the prepared pans.

Bake until the top of each cake is golden and a toothpick inserted into the center comes out clean, about one hour.

Briefly cool in the pans on a wire rack for about 20 minutes. Remove the cakes from the pans to cool completely. Dust the top of the cake with powdered sugar before serving, if desired.

Wrap the cake tightly in plastic wrap and store at room temperature for up to 3 days. Or, wrap the cake tightly in plastic wrap and then in aluminum foil and freeze for up to 2 months. 

To make a Parchment Paper Sling: 

This technique works when using square or oblong cake pans.

Cut a piece of parchment the length of the loaf pan. Line the bottom and sides, leaving an overhang on both sides. After the cake has sufficiently cooled, the cake can be lifted out of the pan with the aide of the parchment paper overhang.

This is a great "trick" if you are baking anything that needs to be cut into bars (but is prone to stick to the pan) -- such as brownies or lemon squares.  It is also very handy when baking a cake with a crumb topping, as it eliminates the need to invert the cake to get it out of the pan.

If you don't have parchment paper in the house, heavy duty aluminum foil will also do.

http://www.americastestkitchenfeed.com/bake-it-better/2012/03/secrets-to-making-raspberry-streusel-bars/

Recipe: Bourbon Pumpkin Cheesecake

Bourbon Pumpkin Cheesecake

Adapted from Gourmet Magazine

Yield: 12-14 servings

Ingredients

For Crust

3/4 c graham cracker crumbs

1/2 c pecans (1 3/4 oz), finely chopped

1/4 c packed light brown sugar

1/4 c granulated sugar

1/4 c (1/2 stick) unsalted butter, melted and cooled

For filling

1 1/2 c canned solid-pack pumpkin

3 large eggs

1/2 cup packed light brown sugar

2 Tbsp heavy cream

1 tsp vanilla

1 Tbsp bourbon

1/2 c granulated sugar

1 Tbsp cornstarch

1 1/2 t cinnamon

1/2 t ground nutmeg

1/2 t ground ginger

1/2 t salt

3 8oz packages cream cheese, at room temperature

For topping

2 c (16 oz) sour cream

3 Tbsp granulated sugar

1 Tbsp bourbon

Instructions 

Place oven rack in middle position and preheat oven to 350F

Stir together crumbs, pecans, sugar and butter in a bowl until well combined. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan.  Chill crust until firm, about one hour.

Whisk pumpkin, eggs, brown sugar, cream, vanilla and bourbon in a bowl until combined.

Stir together sugar, cornstarch, cinnamon, nutmeg, ginger and salt in the bowl of an electric mixer. Add cream chees and beat at high until creamy and smooth.  Reduce speed to medium, add pumpkin mixture and beat until smooth.

Pour filling into crust, smoothing top. Place spring form pan on a foil-lined cookie sheet (in case spring form leaks). Bake until center is just set, approximately 50-60 minutes. Transfer to a rack and cool 5 minutes. (Leave oven on.)

To make the topping, whisk together sour cream, sugar and bourbon. Spread evenly on top of cheesecake and bake for 5 minutes.

Cool cheesecake completely in pan, on rack, for approximately 3 hours.

Chill, covered, until cold (at least 4 hours). Remove side of pan. Decorate top of cake with pecan halves. Bring to room temperature before serving.

Recipe: Banana Layer Cake with Cream Cheese Frosting

Banana Layer Cake with Cream Cheese Frosting

Adapted from Bon Appetit Magazine (original recipe: Gabrielle Restaurant, New Orleans LA)

Yield: 12 servings

Ingredients 

2 1/4 c cake flour

3/4 t baking soda

1/2 t baking powder

1/2 t salt

1 c mashed ripe bananas (about 4)

1/4 c buttermilk

1 t vanilla extract

1/2 c (1 stick) unsalted butter

1 1/3 c sugar

2 large eggs

Instructions 

Preheat oven to 350F.

Grease and flour two 8 inch cake pans.

Combine cake flour, baking soda, baking powder and salt in a medium bowl.  In a separate bowl, mix mashed bananas, buttermilk and vanilla.

Using an electric mixer, beat the butter and sugar until well blended. Add the eggs, one at a time, beating well after each addition.  Add dry ingredients, alternating with banana mixture, in 3 additions (begining and ending with dry ingredients); beat well after each addition.

Divide batter evenly among prepared pans.

Bake cakes for approximately 30 minutes, or until tester inserted comes out clean. Cool cakes in pan for approximately 10 minutes before turning onto cooling racks.  Cool completely and ice with Cream Cheese Frosting (See recipe below)

Cream Cheese Frosting

Adapted from Kraft Foods

Yield: 2-1/2 cups

Ingredients

1 pkg (8 oz) cream cheese, softened

1/4 c butter, softened

1 t vanilla extract

1 lb confectionary sugar, sifted

Instructions

Beat cream chees and butter in a large bowl with mixer until well blended. Add vanilla and beat until incorporated.

Gradually add sugar, beating well after each addition.

Note: Cakes iced with cream cheese frosting should be refrigerated.

Recipe: Chocolate Cake

Chocolate Cake (Devil's Food Cake, to be more precise)

Yield: 9 inch layer cake; 10-12 servings

Ingredients

2 c sugar

1 3/4 c all purpose flour

3/4 c cocoa

1 1/2 t baking powder

1 1/2 t baking soda

1 t salt

2 large eggs

1 c milk

1/2 c vegetable oil

2 t vanilla extract

1 c brewed coffee

Preparation 

Preheat oven to 350 F

Sift sugar, flour, cocoa, baking powder, baking soda and salt into a large mixing bowl.

In a separate bowl, combine the eggs, milk, vegetable oil, vanilla extract and coffee.  

Add the wet ingredients to the dry ingredients.  Beat on medium speed of mixer for approximately 2 minutes.  The batter will be very thin.

Divide batter between 2 greased and floured 9 inch layer pans. Bake for approximately 35 minutes, or until wooden tooth pick inserted into the layers comes our clean.

Cool on a baking rack for at least 10 minutes, before removing the cakes from the pan. When the layers are completely cool, ice with your favorite frosting.