Category Archives: Cakes

Creamy Coconut Cake

I spent a long time researching coconut cake options. As much as I bake…and I bake A LOT…I had never made a coconut cake before. With Easter and Mother’s Day on the horizon, I knew I needed to find the perfect recipe. The recipe I’d write out on a recipe card and keep close to my baking pans for years to come.

After a few days of pulling up every coconut cake recipe I could find, I settled on this one. And I’m so glad I did. This recipe required a secret ingredient (and who doesn’t love secret ingredients?): coconut milk powder. The coconut milk powder replaces some of the flour in the recipe leading to a rich, creamy, and moist layer cake. Once you try using it, you won’t go back. I can’t wait to add coconut milk powder to other cake recipes too! Because it doesn’t impart as much as flavor as texture and richness.

We had a perfect Easter, spent with family, on a beautiful Colorado day. This cake was the star of our mid-day lunch…but it would be as equally fitting for Mother’s Day, which is just around the corner.

Creamy Coconut Cake

From King Arthur Flour

Cake
3 cups (12 ounces)e Cake Flour
2/3 cup (2 1/2 ounces) coconut milk powder
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup plus 2 tablespoons (5 ounces) unsalted butter
1 1/2 cups (10 ounces) sugar
6 large egg whites (about 1 1/4 cups; packaged liquid egg whites work fine, too)
1 1/2 cups (12 ounces) whole milk, at room temperature
1 1/2 teaspoons vanilla extract
4 drops coconut flavoring

Coconut Frosting
1 (14-ounce can) unsweetened coconut milk
1/2 cup (1 stick, 4 ounces) unsalted butter
5 1/2 cups (22 ounces) confectioners’ sugar, divided
1/2 teaspoon salt
1 teaspoon vanilla or 3 to 4 drops strong coconut flavoring

Garnish
1 1/2 cups (6 ounces) shredded sweetened coconut

Preheat the oven to 350°F. Soak two cake strips, if you have them. Grease and flour (or line with parchment circles and spray with nonstick spray) two 8-inch square cake pans that are at least 2 inches deep.

To make the cake: Whisk together the cake flour, coconut milk powder, salt, and baking powder; set aside.

In a large bowl, cream together the butter and sugar until the mixture is extremely light and fluffy; scrape down the sides and bottom of the mixing bowl after two minutes of beating, and beat for at least three minutes more. Add 1/4 of the dry ingredients, mix until combined, and scrape the mixing bowl.

Combine the egg whites, milk, and flavorings; add 1/3 of the mixture to the ingredients in the bowl and mix until combined. Continue adding dry and wet ingredients by turns, until all are incorporated. Scrape the sides and bottom of the bowl one last time, and mix for another minute.

Divide the batter between the two pans, and wrap the outsides with the soaked cake strips. If you don’t have cake strips, place the pans in larger pans and fill the water halfway up the sides of the layers. Bake for 30 to 35 minutes, until the cake springs back when lightly touched in the center and the edges just begin to pull away from the sides of the pan.

Remove from the oven and place on a rack; remove the cake strips. Let the layers cool for 20 minutes, then turn out of the pan and return to the rack to finish cooling completely before filling and frosting.

To make the frosting: Set a fine-mesh strainer or colander over a bowl and line it with a clean linen towel. Pour the coconut milk into the lined strainer and let the coconut water drain for up to 2 hours, until you have a thick lump of coconut cream.

After the coconut milk has drained, cream the butter with 2 cups confectioners’ sugar in a large mixing bowl. Beat in the salt and vanilla (or coconut extract) until the mixture is smooth. Add the coconut cream and mix, scraping the bottom and sides of the bowl. Add the remaining confectioners’ sugar until you have a smooth, spreadable frosting. Cover and hold at room temperature until ready to use.

To finish the cake: Split the cooled cake layers horizontally. Place half of one layer on a serving plate; spread with 1/4 of the frosting. Place the other half on top, spread with another 1/4 of the frosting. Repeat with the remaining layers until you’ve used them all.

French Yogurt Cake with Greek Yogurt Frosting

Lucy sleeps beside me in bed, and early Saturday morning, I woke to a feverish face nuzzling into my stomach. A relaxing weekend quickly filled with panicked calls to nurses, temperature checks, and a very fussy baby. Lucy always goes to her Papa…but this weekend, she only wanted me. It’s Sunday night, and I’ve just finished nursing her to sleep. The last I checked, her temperature was at 103 degrees Fahrenheit. I anticipate another sleepless night ahead of us, and so I’m stalking up on liquids (a large mug of tea) and provisions (cranberry walnut bread).

Despite a mild cold in January, this is the first time any of us have been really sick since Lucy’s birth. I’m thankful for the relative health we’ve enjoyed, but I’m cognizant of how quickly it can go away (perhaps too cognizant..that’s another post though). Thankfully, we live near friends and family who are eager to help, and we’re lucky to have an amazing pediatrician who I trust wholeheartedly (and who we will be seeing first thing tomorrow morning).

Of course, we’re due to fly to Austin on Tuesday, which makes this bout of poor health even more stressful. We won’t travel if Lucy doesn’t improve. I’m not about to put a baby with an infected ear on a small, cramped airplane. But there are so many people we’re eager to see in Texas, and my sweet Grandma has been counting down the days until she can hold her namesake in her arms again. So please say a prayer for Lucy and her mama and papa. We want her healthy…and we’d love to make it down to Texas.

Before the fever started, I made this lovely, simple cake on Friday afternoon. French yogurt cakes are some of my favorite desserts to make and share. They come together effortlessly, and they fill your house with a faint hint of citrus and sugar. I topped this single layer cake with a generous slather of Greek yogurt frosting. I had bought a larger carton of yogurt to make the cake, and when I had a heaping cup left over, I thought I’d put it to good use. Some fresh and dried fruit finished the cake perfectly, adding just the right amount of texture, flavor, and color.

I hope you enjoy your week (it’s Spring Break for us!) and I send just as many wishes for good health to you and yours!

French Yogurt Cake with Greek Yogurt Frosting

Cake:
1 cup all-purpose flour
1/2 cup ground almonds (or, if you’d prefer, omit the almonds and use another 1/2 cup all-purpose flour)
2 teaspoons baking powder
Pinch of salt
1 cup sugar
Grated zest of 1 lemon
1/2 cup full fat Greek yogurt
3 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup flavorless oil, such as canola or safflower

Greek Yogurt Frosting:
1 cup full-fat Greek yogurt
1/2 cup confectioner’s sugar
1/2 teaspoon vanilla

Center a rack in the oven and preheat the oven to 350 degrees Fahrenheit. Generously butter and flour an 8-inch cake pan. Set aside. Whisk together the flour, ground almonds, baking powder and salt in a small bowl.

Place the sugar and zest in a medium bowl and, working with your fingers, rub the zest into the sugar untilmoist and aromatic. Add the yogurt, eggs and vanilla to the bowl and whisk vigorously. Still whisking, stir in the dry ingredients, use a large rubber spatula and fold in oil. You’ll have a thick, smooth batter. Scrape the batter into the pan and smooth the top.

Bake 30 to 35 minutes or until the cake begins to come away from the sides of the pan; it will be golden brown and a knife inserted into the center of the cake will come out clean. Transfer the pan to a rack, cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.

Storing: Wrapped well, you can keep the cake at room temperature for at least 4 days and, like many pound cakes, it will be better one day later than it was the day it was made.

Greek yogurt frosting: in a medium bowl, whisk together Greek yogurt and frosting until smooth. Generously slather over cooled cake and cover with fresh fruit.

Very Best Pound Cake

You need to make this. I’ve tried my share of pound cake recipes, and this, by far, is my favorite. In fact, I might even go as far as to say: this is my favorite recipe of all time. Butter, cream, delicate cake flour, and sugar come together beautifully in this dense and moist cake. I made this pound cake on Friday afternoon and my house smelled of browned butter all weekend. I knew I’d found THE RECIPE, when I took my knife to slice it into manageable pieces. As my serrated knife made contact first with the slightly crunchy exterior and then with the buttery, dense middle, I called out to Ryan, “this is going to be HEAVEN.” And it was.

In other, non-butter news. I taught my first week of classes at the community college here…and I’m thrilled to be back at work. My students seem lovely (we still like each other…it’s only been one week) and Lucy was a champ with her papa. I’m navigating essay assignments and stored breastmilk. I’m eating dinner on campus (yet again) while checking my phone to make sure that Lucy’s finished her bottle. It’s far more complicated than what work was before…but I’m happy to be doing it, and I feel blessed to have such a great community to support me (and Lucy) in the process.

Very Best Pound Cake

2 sticks (1 cup butter) room temperature

3 cups sifted cake flour (sift before measuring)

3/4 teaspoon salt

3 cups granulated sugar

7 large eggs, room temperature

2 teaspoons vanilla

1 cup heavy cream

Cinnamon Sugar (optional)

Do not preheat oven. Line two standard loaf pans with parchment paper.

Stir together sifted flour and salt into a bowl. Beat together butter and sugar in the bowl of your stand mixer at medium-high speed until pale and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl and then beat at medium-high speed for an additional 5 minutes. Batter will become creamy and satiny.

Spoon batter into prepared pans and rap against counter once or twice to eliminate air bubbles. Sprinkle with cinnamon sugar if desired. Place pans in cold oven and turn oven on to 350 degrees Fahrenheit. Bake until golden brown and a wooden pick or skewer inserted in middle of cake comes out with just a few crumbs adhering, about 1 hour to 1 hour and 15 minutes. Cool cake in pan for 30 minutes before removing. Allow to cool completely before slicing.

Monet

Anecdotes and Apple Cores

Molten Spiced Chocolate Cakes

Party time. Are your next few weekends as busy as mine? I have my sparkly dresses hanging in my closet, ugly sweaters folded in my drawers, and hostess gifts bought and wrapped…all I need is a new pair of black ballet flats and some mistletoe (because what party doesn’t benefit from that festive sprig?)

Ryan and I will be hosting our own Christmas party on the 22nd, which means that menu planning has been added to my ever expanding to-do list. These chocolate spiced molten cakes came immediately to mind, and I believe they’d do well on any holiday table. Because who can resist a cake with a gooey chocolate core? And these desserts are made even better with a touch of spice and Cabernet wine. Elegant and indulgent. Comforting and surprising.

And did I mention that they come together in fifteen minutes or less? If that doesn’t sell you…well then I need to let you borrow my baby for a few hours. Fifteen minutes is all the time I have on some (no most) days!

So go buy some good chocolate, uncork a bottle of wine, and let the scents of cinnamon and ginger invigorate your evening. If you’re feeling ambitious, pull out your mixer and make a bowl of freshly whipped cream to serve along with these molten cakes (although I assure you that a glass of milk, or better yet, eggnog will do the trick too).

These next few weeks will be full of friends and family. Food and laughter. I’m celebrating my 27th birthday next Monday, which means even more chocolate is in order. I hope everyone has a happy start to your week (and if you’re anywhere near Colorado, I know you’ll be thankful to creep out of these arctic temperatures tomorrow!)

Molten Spiced Chocolate Cakes

From McCormick Gourmet

4 ounces semi-sweet baking chocolate (high quality)

1/2 cup (1 stick) butter

1 tablespoon Cabernet Sauvignon

1 teaspoon vanilla extract

1 cup confectioners sugar

2 eggs

1 egg yolk

6 tablespoons flour

1/4 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon cloves

Preheat oven to 425 degrees Fahrenheit. Butter 4 (6 ounce) custard cups. Place on a baking sheet.

Microwave chocolate and butter in a large microwavable bowl on HIGH for 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in vanilla and confectioners sugar until well blended. Stir in eggs and yolk as well as spices. Stir in flour and spices. Pour batter evenly into prepared custard cups.

Bake 13 to 15 minutes or until sides are firm but centers are soft. Let stand for one minute before carefully loosening edges with small knife. Invert cakes onto serving plates. Sprinkle with additional confectioners sugar and serve immediately.

Monet

Anecdotes and Apple Cores

Apple Cardamom Cheesecake

November and December are upon us. My favorite months of the year. Yes, I am a winter baby, born just nine days shy of Christmas, but I love the end of the year for many other reasons. Gift-giving. Apple Cider. Over-sized sweaters. Carols sung by children on brisk early nights.

The opening of homes to friends and family. An elegantly set table with plates brimming: roasted vegetables, well-seasoned meats, and tender rolls.

While pies and cookies often take center stage during November and December, I often find myself looking for a dessert that is both new and familiar. A twist on a classic winter flavor that leaves a permanent mark in your guests’ memories.

This Apple Cardamom Cheesecake is just that: an elegant twist. The classic fall gem, the apple, is caramelized with a sprinkling of cardamom and then layered between graham crackers and cheesecake. I promise you, everyone who tries it will be asking for the recipe (and will be sharing your dinner party with friends).

Cardamom has a strong, unique taste, and it’s long been used in Nordic kitchens to enhance baked goods. This holiday season, I’d encourage you to use spices outside of the typical cinnamon-ginger-nutmeg trilogy. It’s remarkably simple to elevate a dessert from ordinary to extraordinary, and the key can often be found in your spice cabinet.

McCormick Spices offers a lovely jar of Cardamom that can be found at any major grocery store. So the next time you have dinner guests coming, pick up a few pounds of apples, two blocks of cream cheese, and a glass jar of cardamom. You won’t regret it (we had a hard time saving this cake for our friends!)

Apple Cardamom Cheesecake

From McCormick Gourmet

Crust:

1 1/2 cups graham cracker crumbs

1/3 cup butter, melted

1/4 cup sugar

3/4 teaspoon McCormick Gourmet Collection Cardamom, Ground

Glazed Apples:

4 medium apples (2 pound) peeled and cored

1/4 cup butter

1/4 cup sugar

3/4 teaspoon McCormick Gourmet Collection Cardamom, Ground

Filling:

2 packaged (8 ounces) each cream cheese, softened

2/3 cup sugar

2 teaspoons McCormick Pure Vanilla Extract

1/2 teaspoon grated lemon peel

4 eggs

Preheat oven to 325°F. For the Crust, mix all ingredients in medium bowl. Press firmly onto bottom and 1 inch up side of 9-inch springform pan. Set aside.

For the Glazed Apples, cut apples into thin slices (about 1/4-inch thick). Add remaining ingredients to apples in large skillet. Cook on medium heat 5 to 10 minutes or until apples begin to caramelize, turning frequently. Arrange apples on bottom of crust.

For the Filling, beat cream cheese in large bowl with electric mixer on medium speed until fluffy. Gradually beat in sugar, vanilla and lemon peel. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Spoon evenly over apples.

Bake 60 to 70 minutes or until center is almost set. Turn oven off and allow cheesecake to cool in oven 1 hour with door slightly ajar. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.

Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.