Archive for the ‘Cakes’ Category
When it comes to indulgence, it’s hard to beat a molten-center chocolate cake. Also known as a chocolate lava cake, these individually sized desserts typically have a liquid chocolate center that oozes out of the warm cake like hot fudge when you dig into one with a fork.
These Chocolate Cherry Lava Cakes were inspired by those cherry cordial chocolates that used to be so common in chocolate assortments. I used to love those for the burst of cherry that you would get when you bit into one and the experience is similar here – although I have to say that these are much more delicious than most of those cherry candies were!
Some molten-center chocolate cakes call for underbaking your cake batter to create a soft center. In my version of Molten Center Chocolate Cakes, I make a small ball of chocolate ganache and place it in the center of the unbaked cake. As the cake bakes, that ganache center liquifies and you end up with a completely baked cake with a soft, fudgy center. For this cherry variation, I added a splash of Kirsch (cherry brandy) to the cake batter and added some cherry preserves to the centers of the cake on top of those balls of ganache. The result is a warm cake with a slight cherry aroma and a burst of chocolate and cherry inside. Choose good quality preserves (I used Bonne Maman) that have chunks of fruit in them for the best results.
The finished cakes have a light cherry scent and a burst of chocolate and cherry inside. The Kirsch contributes to the cherry aroma, but you can easily omit it from the recipe without making any other changes if you prefer not to use it (or don’t have it). You can also make variations on this using different types of preserves, so long as you choose a fruit that goes well with chocolate!
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Pears are a wonderful fruit to bake with because they become tender very quickly and get even sweeter when they spend some time in the oven. The problem with pears is that they’re so tasty on their own, it’s often difficult to sacrifice a whole bunch of pears into one dessert – no matter how delicious. One of the reasons that I like to make these little pear upside down cakes is that you only need one pear to bake a whole batch of cakes, but the finished product still packs a lot of pear flavor. The other reason is that pears and almonds are an excellent combination and these cakes are exceptionally tasty.
These Upside Down Pear and Almond Cakes are single-serving cakelets baked in a muffin pan. Thin slices of pear are placed in a mixture of butter and brown sugar that is at the bottom of the pan, and a light almond cake batter is poured on top. As the cake bakes, the sugar around the pears caramelizes and the fruit intensifies in flavor. The cakes are turned out of the pan after baking and you end up with a sweet, buttery pear layer on top of a very tender almond cake.
Although some pears are considered to be better for baking than others, these cakes have a short cooking time and that means that just about every type pear will work in this recipe. I used Comice pears, but Bosc and Bartlet are also good choices. Choose pears that are ripe but not so ripe that they’re soft and difficult to slice. I do not peel my pears because the fruit is sliced very thinly and the skins are not noticeable in the finished product, though you can peel your pears if you prefer.
If you flip these cakes out of the pan shortly after baking, you should not have too much of a problem with the cakes sticking. I prefer to use a muffin liner (even though it can be a touch more difficult to get those pears in place), where there is no chance of the pear pieces sticking to the pan. Muffin liners also mean that leftover cakes are easy to store and transport, in the event you want to turn these into a casual snack instead of a dinner party dessert.
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Banana bread isn’t the only option when you have a bunch of overripe bananas sitting in your kitchen. Sometimes you want something a little bit dressier than a plain loaf of banana bread and this Banana Cake with Orange Caramel Glaze is a great option. The cake is just as easy to make as banana bread (and it makes good use of those leftover bananas!), but it looks a little bit fancier when it comes out of the pan.
The cake is moist, tender and much less dense than most regular banana breads are, though it still has a wonderful banana flavor to it. It is baked in a 9-inch cake pan and kept as a single layer. It’s amazing how much just changing the shape of your baking pan can change the presentation for a dessert, elevating this banana cake from a brunch snack to a dinner party-worthy dessert. That said, this is simple enough to put together that I would typically make this to keep around my kitchen for snacking.
You could easily put a cream cheese icing on top of this cake, or even a thin layer of vanilla buttercream. I made a simple caramel glaze with brown sugar and orange juice that is drizzled over the top of the cake after it has cooled. The glaze has a slightly buttery, brown sugar flavor and just a hint of orange to it. I use light brown sugar in my caramel, but dark brown will give you a more intense flavor if you prefer to use that. Since the amount of glaze is quite small, I did not bother cooking it in a saucepan, but instead simply combined the ingredients in the microwave until the caramel was slightly thickened.
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Citrus is in season and the trees – here in Southern California, at least – are bursting with oranges, lemons, grapefruits, limes and other sweet, tangy citrus. Not only do I squeeze oranges to make juice for breakfast, but I find myself making lemonade and lemon bars, generously squeezing limes onto homemade tacos and into all manner of baked goods. The zest from these fruits also makes a regular appearance in my recipes. This Citrus Lover’s Bundt Cake is a cake for anyone who also loves all kinds of citrus fruits because it uses orange, lemon and lime all in one delicious dessert.
Lemon, lime and orange juice are all incorporated into this cake, as well as the zest of all three fruits. They blend together and give the cake an overall citrus flavor, without one fruit dominating the rest. The result is a cake that is tasty and surprisingly complex. The cake has a moist, soft texture and a fluffy crumb, so it’s not too heavy and is a great snacking cake to keep around the kitchen – although it is elegant enough to serve at a brunch or dinner party, as well. The fancier your bundt pan is, the fancier your cake will be. I used my Heritage Bundt Pan for this particular cake.
Freshly squeezed fruit juice is the key to a great cake with this recipe. You’re going to get the most vibrant flavors in both the cake and the glaze with fresh lemons, limes and oranges. You can, in a pinch, use pre-squeezed juice, but try to get the freshest you can and get at least a few fruits for the zest, as that will really punch up the flavor in the cake. I used orange and lemon zest in the cake, where I wanted to make sure that their flavors stood out, but saved the zestier lime zest for the glaze, where it added a little extra brightness without dominating the other flavors. If you want to highlight one fruit over the others, use only that fruit’s juice in the glaze (just orange or lime, for instance), as that will add a nice overlay of that flavor to the whole cake.
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You know you’re on the right track with a cake recipe when the kitchen smells fantastic while your cake is in the oven. In fairness, not everything that smells great will turn out perfectly, but I tend to think that it increases the odds. This pumpkin cake is one that will fill your kitchen up with the fantastic scents of cinnamon, ginger, cloves and nutmeg while baking. It’ll put you into a fall holiday spirit, inspire you to bake more and – of course – make you very hungry for that first slice of cake.
The cake is extremely moist and tender, with a fluffy crumb that melts away on your tongue and only leaves pumpkin and spice behind. Most of the spice comes from my homemade pumpkin pie spice mixture, although there is vanilla and a generous splash of brandy in the cake. I think that sweet and spicy brandy (bourbon is a good substitute) works well with with the pumpkin in both the cake and the frosting, although you get a much more generous dose of the brandy in the frosting than you do in the cake!
Like many other recipes that use a small amount of alcohol for flavoring, you’re not going to get much alcohol in the finished product. I can guarantee that no one is going to get drunk on this even if they eat the entire cake (I suspect that you might get sick if you try, though). That said, if you prefer to leave out the brandy because you intend to serve the cake to kids, you can substitute water or orange juice. Alternatively, you might just opt to take the brandy out of the frosting, where its flavor is much more distinct, and simply add milk and vanilla extract to the buttercream that tops the cake.
Any way you slice it – and hopefully you’re slicing this in large pieces – this is a delicious fall cake that is perfect for serving a crowd. As a sheet cake, it’s not too fussy to make or to serve, and it is very easy to enjoy. The cake will stay moist for several days when well wrapped, too.
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