Banana Nut Delight Cake
Banana Nut Delight Cake
Recipe courtesy of Paula Deen
Yields 1 8-inch three layer or 1 9-inch two layer cake
2 1/2 cups sifted cake flour
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup vegetable shortening
2/3 cup buttermilk
1 1/4 cups mashed ripe banana
2 large eggs
For the cream cheese and nut frosting:
One 8-ounce package cream cheese, room temperature
1 stick (1/2 cup) unsalted butter, room temperature
One 1-pound box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch cake pans.
2. Sift the flour, sugar, baking powder, baking soda, salt, and cinnamon into a large mixing bowl; add the shortening, buttermilk, and banana. Mix until all the dry ingredients are dampened, then beat at low speed for 2 minutes. Add the eggs and beat for 1 minute.
3. Divide the batter among the prepared pans and bake for 25 to 30 minutes. Cool for 10 minutes in the pans, then turn out the cakes on a rack to cool completely before frosting.
Make the frosting:
1. Combine the cream cheese, butter, confectioners' sugar, and vanilla extract and beat until fluffy. Fold in the pecans, and frost the cake. If you love lots of icing, you can make 1 1/2 times this recipe. Remember, this is not banana bread but a stacked cake, so be sure to frost between the layers as well as the outside.
Overnight Eggnog Streusel Coffee Cake
Overnight Eggnog Streusel Coffee Cake
Prep Time:20 min
Start to Finish:9 hr 20 min
Makes:15 servings
Streusel Topping
1/3 cup granulated sugar
1 tablespoon Gold Medal® all-purpose flour
1 tablespoon butter or margarine, softened
1/2 teaspoon ground nutmeg
Coffee Cake
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 cup eggnog
1 container (8 ounces) sour cream
1 teaspoon rum extract
2 eggs
2 1/2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Eggnog Glaze
1/2 cup powdered sugar
1 to 2 tablespoons eggnog
Grease bottom only of rectangular pan, 13x9x2 inches, with shortening. In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle Streusel Topping over batter. Cover and refrigerate at least 8 hours.
Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake. For servings, cut into 5 rows by 3 rows.
Kouing-Aman
Kouing-Aman
Makes 15
1 3/4 cups room temperature mineral water
1 1/2 teaspoons fleur de sel, (sea salt)
1 pound (4 sticks) plus 2 tablespoons high-fat unsalted butter, chilled, plus more melted butter for tart rings
5 cups all-purpose flour
1 tablespoon firmly packed fresh yeast
3 cups sugar, plus more for rolling
In a small bowl, combine mineral water and salt. Let stand until salt has dissolved. Meanwhile, melt 2 tablespoons butter in a small saucepan over medium-low heat. In the bowl of an electric mixer fitted with the dough hook, combine flour and the melted butter on low speed. Add water-and-salt mixture, and continue to mix until well combined, about 2 minutes. Add yeast, and mix for 1 minute more.
Cover the bowl with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Punch the dough down, wrap in plastic, and place on a baking sheet. Chill for 2 hours in the refrigerator.
Meanwhile, on a Silpat (a French nonstick baking mat) or parchment paper, roll the remaining 1 pound butter into a 1/2-inch-thick rectangle. Wrap in parchment paper, and return to refrigerator until chilled, about 30 minutes. Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to an 18-inch square. Center the chilled butter rectangle on the dough so that each side of the butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose. Seal the edges by pinching them together. Roll the dough into a 24-by-8-inch rectangle. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. (The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked.) Wrap the dough in plastic, and chill for 20 minutes; this completes one turn.
Repeat process once, then repeat process twice, dusting the work surface and the dough with sugar, and using 1 1/2 cups for each turn. You will now have completed four turns.
Using a pastry brush, brush fifteen 3 1/2-by-3/4-inch ring molds with melted butter. Transfer to prepared baking sheets, and set aside. Remove dough from refrigerator. On a lightly sugared surface, roll the dough into a 1/2-inch-thick rectangle. Cut into fifteen 4 1/4-inch squares. Fold up the corners of one square toward the center; repeat process. Lightly press to adhere. Turn square over, and gently coat with sugar. Invert, and place in a prepared ring mold. Repeat with remaining squares.
Preheat oven to 425 degrees. Let rise in a warm place until puffed, 30 to 40 minutes. Bake until golden brown, 35 to 40 minutes. Immediately remove ring molds, and place on a wire rack until completely cooled.
Almond Petits Fours
Almond Petits Fours
6 tablespoons unsalted butter, softened, plus more for baking sheet
1 1/4 cups cake flour (not self-rising), plus more for baking sheet
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup almond paste
4 large eggs, separated
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
1/2 cup cherry preserves, processed in a food processor
Sugar Glaze (recipe follows)
Gum paste cherry blossoms (optional)
Preheat oven to 350 degrees. Butter a 12-by-17- inch rimmed baking sheet, and line with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Sift flour, baking powder, baking soda, and salt into a large bowl; set aside.
Put 3/4 cup sugar and the almond paste into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until mixture resembles coarse meal, about 2 minutes. Raise speed to medium-high. Add butter; mix until pale and fluffy, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture in 2 batches, alternating with the milk. Transfer to a large bowl; set aside.
Put egg whites into the clean bowl of an electric mixer fitted with whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture.
Spread evenly into prepared sheet. Bake until a cake tester inserted into center comes out clean, 15 to 20 minutes. Transfer sheet to wire rack; let cool completely. Unmold; remove parchment. Cut cake in half crosswise. Spread one half with preserves; top with remaining half. Refrigerate 1 hour. Trim cake, and cut into 11/2-inch squares. Transfer to a wire rack set over a rimmed baking sheet. Pour glaze over each petit four, spreading over top and sides to coat completely. Reuse glaze, straining to remove any solids, if needed. Refrigerate until set, about 20 minutes. Garnish with blossoms. Cakes can be refrigerated up to 2 days.
Sugar Glaze
Makes 4 1/2 cups
12 cups confectioners' sugar, sifted
1 cup whole milk
Pink gel-paste food coloring
Put sugar into a large bowl. Gradually add milk, whisking until mixture is consistency of heavy cream. Tint with food coloring. If glaze becomes too thick, add more milk; if it becomes too thin, add more sugar. Use immediately.
Meyer Lemon Cake
Meyer Lemon Cake
Makes 8 cups batter
1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans
3 cups cake flour, (not self-rising), plus more for pans
2 1/4 teaspoons baking powder
Salt
2 1/4 cups sugar
4 large egg yolks
2 teaspoons Meyer lemon zest
3/4 cup whole milk
Preheat oven to 350 degrees;. Butter cake pans. Line bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Sift together flour, baking powder, and 1/2 teaspoon salt into a medium bowl; set aside.
Put butter and 2 cups sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in egg yolks, 1 at a time, and zest. Reduce speed to low. Add flour mixture in 3 batches, alternating with milk. Transfer batter to a large bowl.
Put egg whites into the clean bowl of the electric mixer fitted with the whisk attachment; beat on medium-high speed until foamy. Add a pinch of salt; beat until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff peaks form.
Fold one-third of the egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture until just combined; do not overmix. Divide batter among prepared pans. Bake until cake is golden and a cake tester inserted into center comes out clean. Transfer to a wire rack; let cool slightly, about 20 minutes. Invert onto rack. Remove parchment; reinvert. Let cool completely. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
New York Crumb Cake
New York Crumb Cake
Recipe courtesy of Sara Foster
Makes one 9-by-12 1/2-inch cake
2 tablespoons canola oil, plus more for pan
4 cups all-purpose flour, plus more for pan
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
Confectioners' sugar, for dusting
Place rack in center of oven, and heat oven to 325 degrees;. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.
Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more. Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.
Gateau Saint-Honore with Francois
Gateau Saint-Honore with Francois
Makes 2 eight-inch cakes
1 pound (4 sticks) unsalted butter, chilled and cut into very small pieces
1 pound all-purpose flour, precisely weighed, plus more for dusting
1 teaspoon salt
1/4 cup water
1 large egg, lightly beaten, for assembly
1 pound (4 sticks) unsalted butter, chilled and cut into very small pieces
1/4 cup water
1 pound all-purpose flour, precisely weighed, plus more for dusting
Pinch of salt
7 large eggs
1 cup milk
1 cup heavy cream
1 vanilla bean, split
6 large egg yolks
1 1/4 cups granulated sugar
1 pound all-purpose flour, precisely weighed, plus more for dusting
1 1/4 cups granulated sugar
1/4 cup water
3 tablespoons corn syrup
1 cup heavy cream
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
Make the pâte feuilletée: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until smooth. Add 1/2 cup flour; mix until smooth. Scrape this butter mixture onto a piece of waxed paper. Form into a 5-inch square, wrap; transfer to the refrigerator to chill.
Place remaining flour in mixer bowl; add salt and 1 cup water. Mix carefully into a smooth dough, being careful not to overmix. Gather dough into a ball, and wrap in plastic. Chill a few minutes.
On a lightly floured surface, roll out the dough into a 6-by-12-inch rectangle. Place the chilled butter square in the center of the rectangle. Fold the flour dough over the butter dough, completely encasing the butter. Press the edges of the dough together, sealing as well as possible. Transfer to a sheet of waxed paper; chill until dough and butter reach same temperature, about 1 hour.
On a lightly floured surface, roll out dough into a 3/8-inch-thick rectangle. Fold into thirds, like a letter, and roll into another 3/8-inch-thick rectangle. Transfer dough to waxed paper, and chill 1 hour. (Try to use as little flour as possible for the rolling, and brush off any excess before folding dough.) Repeat rolling-and-folding process two more times; chill 1 hour. Roll and fold two more times. When you fold the dough for the sixth time, the dough should be extremely smooth and silky, with no lumps of butter visible. (If the dough becomes too elastic, set aside in a cool place 15 to 20 minutes before rolling.) Divide dough in half. Wrap each half in plastic wrap. Refrigerate one half for the gâteau Saint-Honoré, and freeze the other half for another use.
Make the pâte à choux: Line a baking sheet with parchment paper; set aside. Preheat the oven to 375 degrees;.
Combine butter and 1 cup water in a small saucepan, and set over high heat. Bring to a boil, and immediately add flour and salt. Beat continuously with a wooden spoon until the dough comes away from the sides of the pan. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Add eggs, one at a time, beating well after each addition. Set aside 1 1/2 cups dough for assembling the cake. Place remaining mixture in a pastry bag fitted with an Ateco #9824 tip. Pipe 1-inch balls, spaced 1 1/2 inches apart, on the prepared baking sheet.
Bake balls until dark golden brown, 40 to 45 minutes. Transfer to a wire rack to cool. Set 18 balls aside; freeze remaining balls in an airtight container for another use. Using a small paring knife, make a small hole in the bottom of each ball. Set aside.
Make the crème pâtissière: Combine milk, heavy cream, and vanilla bean in a medium saucepan. Set pan over medium heat, and bring the milk mixture just to a boil. Remove the pan from heat, cover, and let mixture steep 10 to 12 minutes. Remove and discard vanilla bean.
In a small bowl, whisk together egg yolks and sugar until light and fluffy, about 2 minutes. Add flour, and continue whisking egg mixture until smooth. Slowly pour the hot milk mixture into the egg mixture. Whisk this new mixture until it is completely smooth and free of lumps. Return new mixture to pan, and place over medium heat. Bring mixture to a boil, whisking constantly; cook 2 minutes more. Transfer the pastry cream to a bowl. Lay a piece of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Refrigerate until ready to use.
Place half of the pastry cream in a pastry bag fitted with an Ateco #6 round tip; reserve the remaining pastry cream for assembling the cake. Pipe pastry cream into each of the 18 reserved balls. Set the filled cream puffs aside until you are ready to dip them in the caramel.
Make the caramel: Prepare an ice-water bath, and line a rimmed baking sheet with parchment paper; set both aside. Combine sugar, 1/4 cup water, and corn syrup in a small saucepan. Set over high heat, and bring to a boil. Swirl the pan occasionally until the sugar has dissolved. Continue cooking until the syrup is golden amber. Remove pan from heat, and plunge bottom of pan in the ice bath to stop cooking. Dip the top of each of the 18 filled cream puffs in the molten caramel. Place the balls, top-sides down, on the prepared baking sheet; the caramel will harden and flatten, and this surface will become the top of the cake.
Make the caramel fans: Place a sheet of parchment paper on a clean work surface. Using a small offset spatula, place a small amount of molten caramel on the parchment. Starting from the center, draw out the caramel in a few quick strokes, creating a fan. Repeat making more fans with the remaining caramel. Set fans aside to harden and dry.
Make the crème chantilly: In the bowl of an electric mixer fitted with the paddle attachment, combine heavy cream, confectioners’ sugar, and vanilla. Beat on high speed until the mixture forms stiff peaks, 2 to 3 minutes. Chill until ready to use.
Assemble the cake: Preheat the oven to 375 degrees;. Line two baking sheets with parchment paper, and set aside.
Roll the pâte feuilletée dough out to an 1/8-inch thickness. Using a plate or a bowl as a guide, cut out two 8-inch circles from the dough. Prick the circles all over with a fork or a pastry docker to prevent the dough from rising. Place the circles on the prepared baking sheets. Brush the outer edge of the circles with the beaten egg.
Place the reserved pâte à choux dough in a pastry bag fitted with an Ateco #9824 tip. Pipe dough around the rim of each circle. With remaining dough, pipe a spiral in the center of each circle, starting in the middle. Bake until the pastry is crisp and deep-golden brown, 50 to 55 minutes. Transfer baking sheets to a wire rack to cool. Dip uncoated sides of cream puffs, one by one, in the caramel. Arrange on the pastries, 9 per circle, leaving space in between; the caramel will hold the cream puffs to the pastry. Combine the remaining pastry cream and one-fourth of the crème chantilly in a bowl. Place the mixed cream in a pastry bag fitted with an Ateco #9824 tip. Fill the center of each circle with cream mixture. Place the remaining crème chantilly in a pastry bag fitted with an Ateco #9824 tip. Pipe large rosettes between the caramel-covered cream puffs. Cover the center of each circle with the remaining cream. Garnish with caramel fans, and serve.
Buttery Pound Cake
Buttery Pound Cake
Recipe courtesy of Karen Porter of Tilly's Cakes
Make 1 loaf
3 tablespoons whole milk, room temperature
3 extra-large eggs, room temperature
1 3/4 teaspoons pure vanilla extract
1 1/2 cups sifted cake flour (not self-rising)
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
14 tablespoons unsalted butter, softened
Preheat oven to 350 degrees. Line the bottom of an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with parchment paper. In a medium bowl, mix together milk, eggs, and vanilla; set aside.
Place flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until well blended. Add butter and half of the milk mixture; continue mixing until moistened. Increase mixer speed to medium and beat for 1 minute.
Scrape down sides of bowl. Add half of the remaining milk mixture. Beat on medium speed for 30 seconds. Scrape down sides of bowl and add remaining milk mixture. Beat again on medium speed for 30 seconds.
Pour batter into prepared loaf pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. While cake is still warm, invert onto a wire rack. Completely wrap in plastic wrap to keep cake moist.
Margarita Cheesecake
Margarita Cheesecake
Serves 10
4 ounces salted pretzels
3/4 cup sugar
4 tablespoons unsalted butter, melted, plus more for baking pan
3 (8 ounces each) packages cream cheese
1 cup sour cream
3/4 cup sugar
2 tablespoons Grand Marnier, or Triple Sec
1 tablespoon tequila
1 tablespoon grated lime zest
4 large eggs
Preheat oven to 375 degrees with rack in center. Make the crust: Butter a 9 1/2 inch springform pan; set aside. In a food processor, pulse pretzels to fine crumbs. Add sugar and butter; process until combined.
Press evenly into bottom and slightly up sides (about 1 inch) of the springform pan. Place on a baking sheet. Bake until light golden brown, 5 to 7 minutes. Set aside to cool.
Reduce oven to 325 degrees. Prepare filling: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until light and fluffy, scraping down sides of bowl to eliminate any lumps, about 1 minute. Add sour cream, sugar, Grand Marnier, tequila, and lime zest; beat until smooth. Add eggs, one at a time, beating to combine after each addition.
Pour into cooled crust (filling will come up higher than crust). Line outside of pan with aluminum foil (to prevent water from seeping in). Place in a roasting pan. Pour hot water to come halfway up sides of springform pan. Bake until set and slightly firm to the touch, about 1 hour. Remove from water bath, and let cool on a wire rack; refrigerate until chilled, about 4 hours. Run a hot knife around edge of pan to release.
Vanilla Cheesecake with Chocolate Glaze
Vanilla Cheesecake with Chocolate Glaze
Makes 1 nine-inch cake
7 tablespoons unsalted butter
1 1/2 cups graham-cracker crumbs, (about 11 crackers)
1 1/4 cups sugar
2 pounds cream cheese, room temperature
1 vanilla bean, split in half lengthwise
4 large eggs, lightly beaten
1 cup sour cream
1 teaspoon salt
6 ounces semisweet chocolate, chopped
4 tablespoons heavy cream
Heat oven to 350 degrees;. In a small saucepan, melt 5 tablespoons butter. In a medium bowl, combine graham-cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12 to 15 minutes. Transfer to a wire rack.
Reduce temperature to 275 degrees;. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl. Beat in sour cream and salt. Pour batter into crust.
Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.
To serve, place chocolate, remaining 2 tablespoons butter, and cream in the top of a double boiler or a heat-proof bowl set over a pan of gently simmering water. Stir occasionally until melted. Remove from heat; let cool slightly. Pour chocolate glaze over cheesecake; spread into a circle, leaving a 1/2-inch border. Chill just until chocolate has set, about 10 minutes.
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