Posts tagged ‘cake’

April 16, 2013

Check out the Bundt on that one!

What a shy Spring this one has been! After suffering through the monotonous months of the new year, this bashful beauty has blossomed and with it the preferred climate for baking and beering!

My unused, unspoiled, window wearing new kitchen has been crying out for this dawdling domestic to get her act together and use the pearly white appliances. I could feel the bored bowls, sleepy spoons, and distressed drawer of baking equipment getting more annoyed with each dessert-less day.

I suppose it was the lazy way Spring lingered in, but once that pleasant April air breezed through, and that sparkling new Bundt pan peeked out of the cupboard, I knew it was time.

How could I have denied myself this lemon laced lady killer?



After perusing the produce section and finding lemons 6 for a dollar, it was settled. Also, there is something very sophisticated and proper about a sculptured citrus cake in the Springtime. I would imagine one wearing ivory gloves while delicately dishing out this dessert, and enjoying with tiny lustrous utensils.




Look how beautifully these citrus sisters go together, a match made in lemon heaven.

However, I do have to admit that perhaps this was not the most elegant aperitif to dance alongside the bold Bundt. For this one it did not matter what was in the glass, but simply what was painted onto its svelte body.




Plus, how could I have added beer to the apricot glaze for that added hop and dark caramel color?

This was a delightfully easy recipe which resulted in simple, delicious and bright flavors perfect for welcoming the sun back on the streets.

Classic Lemon Bundt

2 Sticks unsalted butter, room temperature
3 cups AP Flour
1 Tsp. Baking Powder
2 tsp. Salt
2 1/2 Cups Sugar
Finely grated zest of 6 lemons
4 Extra Large Eggs
1 Cup Buttermilk (Full fat, there is already 2 sticks of butter in here)
Apricot Glaze
3/4 Cup apricot preserves
1/4 Cup fresh lemon juice
Some splashes of beer if that sounds like a good idea at the time.


Preheat oven to 350°.

Spray 12″ Bundt pan with non-stick baking spray (unless you were lucky enough to get a NordicWear nonstick Bundt pan for your birthday, then don’t even worry!) Whisk baking powder, salt, and flour in a medium bowl.

Combine sugar and lemon zest in a large bowl, using your fingers, rub together until lemon sugar is well blended. Much like a sandy beach feel here.

Add softened butter to lemon sugar mixture. Using an electric mixer on high speed, beat until mixture is light and fluffy. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy.

With the speed on low add dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with dry ingredients.

Pour batter into prepared Bundt pan.

Bake cake until golden brown and a toothpick comes out clean, about an hour. Let cake cool for ten minutes and flip over and release onto a cutting board or fancy plate.

For the glaze:

Combine preserves and lemon juice in a small saucepan (I added a couple splashes of my second beer here). Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes. Strain glaze into a small pitcher. Pour that all over your beautiful bodacious cake!


Recipe adapted from

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May 30, 2012

Mes beautés de citron!

It is of the most opportune occasion for a group game of croquet!

If I had it my way, I would be upstate enjoying a few rounds with my dear friends and picnicking in the lawn. The weather is spectacular for an early afternoon sit down with a sweating pitcher of luminous lemonade and a mosaic of effervescent edibles.

It is often hard to make an ethereal, bright, and appropriate cake for the summer months, unless of course you have decided after all these years to treat yourself to that exact confection.

That is correct!  I finally got the coveted pan and have begun my endeavor into the magical world of the Madeleine! A somewhat soft and supple, citrusy cake that I have always admired.

That scallop shape is just dazzling!


So, it has been madness here trying to concoct the right recipe and interesting ingredients to enhance the gentle cake. I tried out some exciting extracts like earl grey, almond, lavender, and rosewater, always pairing them with either lemon or orange for that needed bite. Be creative, do what you think sounds delicious.

And always remember to pair with a light libation. Whether it be fresh iced tea, cold brewed coffee, or in my case raspberry lemonade with just a few splashes of gin.

In all seriousness, I made the decision to get the ingenious Madeleine pan, so that I can make Madeleines all day for my best friend, Frannie. Love you girl!

I’d say Frannie and I are like Gin and the Summertime; best friends for life.

Lemon Madeleine

3/4 Cup AP Flour

1/2 tsp. Baking Powder

1/4 tsp. Salt

1/2 Cup Sugar

1 Large Lemon, zested

2 Jumbo Eggs

2 tsp. Almond Extract

6 Tbsp. butter, melted and cooled


Put butter in small saucepan and melt under low heat. Set aside.

In a small bowl, sift together the flour, baking powder, and salt. Set aside.

In a medium bowl, using your fingers, mash together the zest and sugar. It is very reminiscent of the beach! After the zest and sugar have come together beat in the eggs one at a time. Whisk together for about 3 minutes. Add the almond extract (or whatever you decide to try out).

Using a spatula, fold in the dry ingredients. Once they are incorporated fold in the butter.


These little guys like to chill out, so you need to put them in the fridge for at least an hour, three if you can stand it, and overnight if you drink too much gin and accidentally fall asleep (ideal).

After the great rest:

Pre-heat oven to 400 degrees. Butter your glorious Madeleine pan, fill 3/4 with batter and bake for 10-12 minutes until golden.

Makes 12


February 28, 2012

Pink Cakes Love Pink Forties

Valentine’s Day may be the most maniacal made up mess to hit the cold-hearted human race. Luckily, several years back on February 14th a monumental evening occurred that changed the entire candy coated celebration. From then on my friends, this romantic day of flowers, cherry filled chocolates, and Necco pastel hearts cannot come soon enough.

What, do you ask, changes the superfluously sweet sentiments of St. Valentine?


This addition to any V-day get together will allow you to really enjoy the strange red and pink vortex of Cupid’s domain you have stumbled into. Plus, it will leave your limp lips glowing pink, it’s practically permanent lipstick. Perfect for some post forty adventures.

Nothing quite says “I love you” like a couple of blushing beers and cake covered in fuchsia frosting.


For the delicious cake, I used an old stand by recipe, but awakened it with two bright butter creams; raspberry and lemon. This addition was similar to wearing your most classic little black dress and pairing it with bodacious red heels and unusually large diamond earrings. Most appropriate for this occasion.

As, per usual we will start out with the Forty recipe, so you can start drinking while you gather and let the cake and frosting recipes mull over in your head.

St. Valentine’s Favorite Cocktail

1 Forty oz. malt liquor

4 drops red food coloring (unless you are a real firecracker and prefer a robust rouge, then add as much as you like)

Add coloring to opened bottle, flip upside down. Let sit for 3 minutes, open and enjoy.

Perfect Chocolate Cake

This is adapted from the Hershey’s recipe printed on the side of their Cocoa Powder. It is my favorite and comes out beautifully every time.

2 Cups Sugar

1 & 3/4 Cups AP flour

3/4 Cup Cocoa Powder

1 & 1/2 Tsp. baking powder

1 & 1/2 Tsp. baking soda

1 Tsp. salt

2 jumbo eggs

1 Cup whole milk

1/2 Cup oil

2 Tbsp. vanilla extract

1 Cup boiling coffee

Pre heat oven to 350.

In a large bowl whisk together the dry ingredients. Using a hand mixer add the eggs, one at time, milk, oil, and vanilla extract. Next, add the boiling coffee. What? You forgot to make the coffee because you’ve been drinking? Don’t worry, run to the deli and get a large coffee and boil it on your power burner.

Phew! Add the hot coffee and stir until combined. This recipe makes a thin liquid-esque batter, so don’t be afraid of that. Butter and flour 2 9-inch cake rounds and fill about 3/4 of the way. Place on baking sheet and bake for 45-50 minutes or until a toothpick comes cleanly from the center.


Raspberry Butter Cream

24 Oz. fresh or frozen raspberries

2 Sticks unsalted butter (softened)

1 Tsp. lemon juice

1 Tsp. salt

4 1/2 Cups powdered sugar

In a saucepan heat the raspberries on medium heat for about 20 minutes, until you notice all the juices coming out. Using a chinois pass the raspberries through in order to catch any seeds and large pieces of fruit. Put this luscious liquid back on medium heat and let reduce for another 15 minutes until it has a syrupy look to it. Remove from heat and allow to cool completely.

*In a medium bowl mix together the soft butter, lemon juice, salt, and add powdered sugar in cupfuls until incorporated.*

Add the raspberry sauce to this traditional butter cream and prepare for magic.

*For the lemon butter cream  prepare this traditional recipe with an additional 1 1/2 Tbsp. lemon zest and 3 Tbsp. lemon juice.

I hope you will seriously take this to heart…

September 13, 2011

Bottoms Up To The Peach!

It has been yet another stunning stone fruit season and like every year, the September winds come along and blow it all away. In order to pay homage to these ornate orange orbs, I decided to make a Peach Dream Upside down cake. At first I was going to show my appreciation in a pie, but thought they deserved something with a bit more panache, they really were remarkably luscious.

I mean look how proud all those succulent slices shine on top! Marvelous.

Peach Upside Down Cake

Seeing that this was going to be such a fanciful feast, I decided to pair this cake with a rather stylish Stella Artois. An appropriate choice for a special occasion: The Peachy Keen Queen’s Last Hurrah!

This cake was moist, full of flavor, and perfectly peachy.

Peach Slice

Peachy Keen Dream Upside Down Cake

For the Cake:

1 Stick Softened Butter

3/4 Cup Sugar

2 Jumbo Eggs

1 Tsp. Almond Extract (you could use vanilla if you don’t have the almond)

1 1/2 Cup Flour

1 1/2 Tsp. Baking Soda

1/4 Tsp. Salt

2 Tbsp. Milk

Zest of half a medium sized orange

Dash of Cinnamon

Pinch of Nutmeg

For the Peach topping:

3 Ripe Peaches (pealed and sliced)

4 Tbsp. Butter

3 Tsp. Dark Brown Sugar

Pre-heat oven to 350 degrees. Prepare and set aside an 8″ cake pan with butter and flour (or cooking spray).

First, the batter for the cake will be made. In a medium sized bowl beat the butter and sugar together until light and fluffy. Slowly add the eggs one at a time, then beat in the almond extract. In a separate bowl combine the flour, baking soda, salt, zest, and spices. With your mixer on low, add half the dry mix, add the milk and then finish with the last bit of dry mix. Set aside.

Next, prepare the peach topping. In a small saucepan melt together the butter and brown sugar on low heat. Pour mixture into prepared pan. Add the Peaches, fanning them around the pan (just imagine how you want it to look on top of your cake). Then add the cake batter.

Bake for 50 minutes or until golden. Let cool for about 15 minutes. Then the best, exciting part! Take a plate and place it over the pan, flip, and reveal!


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