Rhubarb and Blackberry Snack Cake. Rhubarb Upside-Down Cake. Orange-and-Ricotta Pound Cake & A Few Gift Ideas. As five of us celebrated a quiet Thanksgiving down here in Virginia, the rest of my family journeyed north to Vermont to the shores of Lake Champlain for a wild gathering with my aunt and uncle.
Upon returning, my mother gave me the full report: Of course, the turkey, which she had prepared, was over-cooked, gross and inedible but roasted Jerusalem artichokes saved the occasion as well as an orange-and-ricotta pound cake that her sister prepared twice during their five-day visit. I had to make the cake immediately. My mother was right. Flavored with orange zest and orange (or almond) liqueur, this incredibly tasty and moist — thanks to a generous amount of ricotta cheese — pound cake is the perfect treat, a particularly nice afternoon snack with a cup of tea, to have on hand this time of year.
Peach Blueberry Cake. This recipe has so much potential.
And I so badly want to rave about it. I mean, I have been snacking on it morning and night for the past two days. But something, I must confess, is not quite right. This recipe appeared in the August 2005 issue of Gourmet. If you care to hear what other people think of the recipe, you can read the 143 reviews posted on Epicurious. We've received some letters from readers complaining about a burned crust when making the peach blueberry cake, so we ran through the recipe two more times. A burnt crust was precisely the problem I ran into.
When I bake this cake again — which I am determined to do before summer is over — I will bake it for one hour and see if that improves the texture of the crust, which in addition to being slightly burnt tasted slightly dry. For all of you bakers out there, any suggestions? Mini Cheesecakes with Apricot Jam. Raspberry-Swirl Cheesecake. Maple Cheesecake with Roasted Pears. Blood Orange Cheesecake. Capezzana Olive Oil and Orange Cakes. I found this recipe in Nancy Silverton’s book who got it from the famous Italian olive oil production company – “Capezzana’s”.
Apparently, it was old and cherished family recipe. The recipe calls for a lot of extra-virgin olive oil, and I mean – A LOT. But the only thing Nancy – I’m quoting her – “dared to change” was the size of the pan she used, or, to be correct – the pans, since she baked the cake batter in small tartlet pans instead of two 9” round pans. Nancy loved the crust and wanted to increase the crust to crumb ratio. Well, if she didn’t dare to change anything, I thought I probably shouldn’t do it either; and with a sigh measured out 1½ cups of very good organic Italian extra-virgin olive oil (sigh… not cheap). Adapted from the “Pastries from the La Brea Bakery” Makes 12 4-inch round cakes or 2 9-inch cakes Ingredients: Preparation: Center an oven rack and preheat the oven to 350F. In a large bowl, rub together the orange zest and sugar until the sugar is moist and fragrant. Pear Honey and Walnut Upside-Down Cake. This perfect autumn cake is a result of my makeover of an old family recipe, the one from a huge collection of Russian recipes I’m planning to publish someday one way or another.
Feather-soft cardamom-spiced honey cake, sweet caramelized succulent pears, and crunchy walnuts sure make a memorable treat. The cake becomes out-of-this-world fantastic when served slightly warm with vanilla bean and honey ice cream. Makes one 10-inch round cake, about 12 servings For the topping: 4 tbsp (½ stick; 2 oz) unsalted butter½ cup packed light brown sugar¼ cup honey2 to 3 large ripe but firm Bosc pears, peeled, cored, and sliced vertically into 1/2-inch thick slices1 cup walnut halves and pieces, lightly toasted For the cake: 1 ½ cups all-purpose flour1 ½ tsp ground cardamom1 tsp baking soda ½ tsp salt½ cup sour cream, at room temperature1 tsp pure vanilla extract8 tbsp (1 stick; 4 oz) unsalted butter, at room temperature½ cup granulated sugar1/3 cup honey2 large eggs, at room temperature Make the topping:
Lemon-Ginger Bundt Cake. Almond-and-Orange Yogurt Cake. Honey Cake with Caramelized Pears. John's Three-Layer Apple Cake. Fresh Strawberry Yogurt Cake. Fresh Strawberry Yogurt Cake Fresh Strawberry Yogurt Cake Every time I take the kids berry picking, I think to myself, “I could totally do this.
I could farm… It’s hard work, but peaceful and gratifying.” Then I imagine us buying a large piece of land and reinventing our life. I envision myself in overalls and work boots, driving a tractor. This year is the first year we are going to give it a whirl–that is, be involved in a communal garden. I still like to pretend, as we’re picking berries, that I somehow had a part in cultivating them. This super moist cake is the perfect way to CELEBRATE juicy berries! To prepare Fresh Strawberry Yogurt Cake: Preheat oven to 325*. . And set aside. With an electric mixer, cream together the butter and sugar until light and fluffy.
Toss the strawberries with the remaining ¼ cup of flour. Pour the batter into the Bundt pan . Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Print Save.