Fondant au chocolate

by Sarah Steimer

This little cake was so simple and made for the perfect bite. A nice, hearty slice with roasted berries was wonderful, but even a small sliver of this fudge-y cake without any topping was totally satisfying.

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Rhubarb cake with cinnamon-sugar topping

by Caitlin Saniga

This rhubarb cake is super-moist thanks to the buttermilk, and it seems to appeal to fans and foes of rhubarb alike. And get a load of the cinnamon-sugar goodness on top. In this instance, I doubled the topping ingredients (1/2 cup brown sugar and 1 teaspoon cinnamon). If you do the same, tent the cake with foil about halfway through the bake time so the sugar doesn’t burn.

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St. Patrick’s Day: Key lime cake

by Caitlin Saniga

How pretty is this key lime cake? Green cakes pull double-duty this time of year for me: Not only is Sunday St. Patrick’s Day, but Saturday is my birthday! I’ve always requested citrus-flavored cakes for my birthday, usually lemon, orange or lime. But this key lime cake is truly terrific, especially with the smooth cream cheese icing and extra tang from the fresh lime juice. What kind of cake do you like to have on your birthday?

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King cake

by Sarah Steimer

I took French class in middle school and high school and, if memory serves, we sometimes got king cakes for Mardi Gras. It’s been a long time since I last had king cake, but my memory was jogged as soon as I mixed all the ingredients and I caught a whiff of that sweet, yeasty, lemony and cinnamon-y scent. Really, really phenomenal. (And probably not what I need to be in the house with in the dead of winter)

For the cake

• 1 cup of warm milk, about 110 degrees (I put my milk in a mug and microwaved for two, 30-second intervals to reach 110 degrees)
• 1/2 cup granulated sugar
• 2 tablespoons dry yeast
• 3 3/4 cups all-purpose flour
• 1 cup melted butter (2 sticks)
• 5 egg yolks, beaten
• 1 teaspoon vanilla extract
  

  Naked cake! Just pretend it’s flashing you for beads. Haaaa, Mardis Gras joke.

• 1 teaspoon grated fresh lemon zest
• 3 teaspoons cinnamon
• dash of nutmeg

In a large bowl, combine the milk, sugar, yeast and one tablespoon of the flour. Whisk until the sugar and yeast have dissolved.

After bubbles have formed on the surface of the milk, whisk in the melted butter, eggs, vanilla and lemon zest. Add the cinnamon, nutmeg and the remaining flour, using a rubber spatula to fold the dry ingredients into the wet.

King cakes are typically topped with tons of green, purple and gold sprinkles, but I opted for gel streamers instead. The cake also usually has a plastic baby Jesus or a dried fava bean in it, but I omitted that part (didn’t want anyone getting excited and choking).

Once the dough has come together and pulled away from the sides of the bowl, form into a ball. Working on a well-floured surface, knead the dough for about 15 minutes (yes, 15, so this counts as your daily workout) or until the dough is smooth and elastic. My dough didn’t get super smooth, but I didn’t want to go over the 15 minutes and risk making a tough cake. Use good judgment!

Return the dough to the bowl and cover with a towel. Let rise in a warm place for 1 1/2 hours, or until doubled in size.

When the dough has risen, punch down and separate into three equal-sized pieces. Roll the pieces out into ropes of equal length (mine were maybe 18 or so inches). Braid the three pieces and pinch the ends together to form a circle. Careful place on a parchment paper-covered baking sheet. Cover again with a towel and let rise for another 30 minutes.

Bake the dough at 375 degrees for about 30 minutes, or until the cake is a light brown color and sounds hollow when you tap on it. Let cool for 30 minutes.

For the icing:

• 2 cups powdered sugar
• 1 teaspoon lemon juice
• 1/4 cup milk (I used skim)
• gold, green and purple sprinkles or gel icing

Mix together the sugar and lemon juice, adding the milk a little at a time until you reach a desired consistency. I used the entire 1/4 cup of milk so I could easily drizzle the icing over the cooled cake. Make sure your cake is totally cooled before icing!

If using sprinkles, add while the icing is still wet. If using gel, wait for the icing to set on the cake.

Makes 10-12 servings

Recipe adapted from: Epicurious

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Three-layer carrot cake with cream cheese icing

by Caitlin Saniga

This cake takes commitment, but if you follow the directions closely, it’ll be the best damn cake you’ve ever made. This particular carrot cake was made for my neighbor Katie to celebrate her daughter’s first day on earth. Katie had gestational diabetes during her pregnancy, so she had to ignore her many cravings for sweets (which was torture!). So of course she wanted cake on her baby’s birthday!

Cake:

• 2 1/2 cups all-purpose flour, plus more for pans
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 3 sticks (3 sticks) unsalted butter, room temperature, plus more for pans
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup water
• 1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
• 1 teaspoon finely grated orange peel (from 1 orange)
• 1 cup pecans, finely chopped
• 1 cup toasted almonds, coarsely chopped

Icing:

• 16 ounces cream cheese, room temperature
• 2 teaspoons vanilla extract
• 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
• 2 pounds confectioners’ sugar, sifted (I used all but about 1 cup from a 2-pound bag. It was plenty sweet!)

To make the cake:

Today would have been my dad’s 59th birthday. He was the greatest. Carrot cake was his favorite. I wish I could have made this for him.

Preheat the oven to 350 degrees. Butter three 9-inch round cake pans. Line the bottoms with parchment paper, and butter parchment. Dust with flour, tapping out any excess. Whisk together the flour, baking powder, baking soda, cinnamon, salt, ginger and allspice.

Beat the butter and sugars with a mixer on medium speed until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat for 3 minutes. Add the vanilla, water, orange peel and carrots. Beat until well combined, about 2 minutes. Reduce the speed to low, and add the flour mixture, then the finely chopped pecans.

Scrape the batter into prepared pans, dividing evenly. Bake, rotating the pans on the oven racks halfway through, until golden brown and a toothpick inserted into the centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around the edges of cakes to loosen, and turn out cakes onto rack. Turn them right side up, and let them cool completely.

To make the cream cheese icing:

In the bowl of an electric mixer, beat the cream cheese and vanilla until light and creamy, about 2 minutes. With the mixer on medium speed, gradually add the butter, beating until incorporated.

Reduce the mixer speed to low. Gradually add the sugar, beating until incorporated.

To assemble the cake:

If your cakes are rounded on top, use a serrated knife to trim the tops of 2 cakes so they are flat. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup of icing over cake. Top with second trimmed cake, cut side down. Spread 1 cup icing over cake. Top with remaining cake. Spread the remaining icing over the top and sides. Gently press the almonds onto the sides of cake. Refrigerate at least 1 hour before serving.

Makes 10 servings.

Recipe adapted from: MarthaStewart.com

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Spice cake with brown sugar icing

by Sarah Steimer

Why the candles? This was Bill’s choice for a birthday cake this year (back in October) — not a bad choice at all for a fall birthday. I always make single-layer cakes when I’m cooking for a small crowd, but this could clearly be doubled to make a more traditional double-layer cake.

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cardamom
• pinch of salt
• 1/4 cup butter (1/2 stick), at room temperature
• 3/4 cup packed brown sugar
• 2 eggs
• 1/2 tablespoon vanilla
• 1/2 cup buttermilk

Grease and flour a 9-inch or 8-inch round cake pan (I use butter to grease the pan).

Combine the flour, baking powder, baking soda, salt and spices.

Beat the butter and sugar in a medium bowl with an electric beater until fluffy. Beat the eggs in one at a time. Stir in the vanilla. Alternately at the flour mixture and the buttermilk in three batches, starting and finishing with the flour.

Pour the batter into the prepared baking pan. Bake at 350 degrees for about 30-35 minutes, or until the top is golden brown. Let cool in the pan for about 5 minutes. Remove from the pan and let finish cooling.

For the icing:

• 1/4 cup butter (1/2 stick)
• 1/2 cup brown sugar
• 2 tablespoons milk
• about 1 cup powdered sugar

Melt the butter in a small sauce pan over medium heat. Stir in the brown sugar and bring to a boil. Reduce the heat to low and stir continuously for 2 minutes. Stir in the milk. Return to a boil, stirring constantly, and remove from heat. Let the mixture come down to room temperature.

Gradually stir in the powdered sugar until the frosting comes to your desired consistency.

Once the frosting has cooled completely, ice the cake and serve.

Serves 8-10.

Recipe adapted from: Dramatic Pancake

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Cinnamon cake with cream cheese frosting

by Caitlin Saniga

I love how simple this cake is. I told myself, “I want cinnamon cake,” (had never had such a cake before), opened my cupboards and found all of the ingredients I needed.

Cake:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 11 tablespoons unsalted butter, at room temperature
• 1 1/3 cups white sugar
• 1 1/2 teaspoons vanilla extract
• 3 eggs
• 2/3 cup milk

Frosting:

• 8 ounces cream cheese, room temperature
• 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
• 1 cup confectioners’ sugar
• 1 teaspoon pure vanilla extract

Just a note: I use a 6-cup/8-inch Bundt pan, so that’s why my cake looks a bit small. If you follow the recipe, you’ll end up with with a regular 10-inch size.

To make the cake:

Preheat the oven to 350 degrees. Grease and lightly flour a 10- inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.

In a large bowl, beat the butterg, sugar and vanilla until light and fluffy. Add the eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour the batter into a prepared pan.

Bake for 40 to 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let it cool in a pan for 10 minutes, then turn it out onto a wire rack.

To make the frosting:

Place the cream cheese in the bowl of an upright mixer. Using the paddle attachment, soften the cream cheese. Gradually add butter, and continue beating until smooth and well blended. Add the confectioners’ sugar a bit at a time, and continue beating until smooth. Add the vanilla, and stir to combine.

Transfer the frosting to an oven-safe dish and place in the warmed oven to soften further, about 5 minutes.

To assemble the cake:

Transfer the cake to a serving plate. Pour the frosting over the top of the cake, letting it drip down the sides. Serve immediately, or store, covered, in the refrigerator for up to 4 days.

Cake recipe adapted from: AllRecipes.com

Frosting recipe adapted from: MarthaStewart.com

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Peach pound cake

by Caitlin Saniga

I served this cake with homemade whipped cream and sliced fresh peaches. For the whipped cream, I used a small carton of whipping cream, about 1 tablespoon of powdered sugar and 1 teaspoon of almond extract. The peach-almond combo was nice and a little unexpected.

• 1 stick unsalted butter, room temperature, plus more for pan
• 1 1/2 cups plus 1 tablespoon flour (spooned and leveled), plus more for pan
• 1/2 teaspoon baking soda
• 1/2 teaspoon find salt
• 1/4 teaspoon ground cinnamon
• 2 peaches, peeled, pitted and diced small
• 1 cup sugar
• 3 large eggs, room temperature
• 1/2 cup sour cream
• 1/2 teaspoon pure vanilla extract
• Whipped cream and sliced peaches are optional

Whoops! The dark spot on the right side of the cake is a bubble in the batter. I should have rapped the cake pan on the counter a little more than I did. Don’t forget this important step!

Preheat oven to 350 degrees. Butter and flour a 6-cup nonstick Bundt pan. Whisk together 1 1/2 cups flour, baking soda, salt and cinnamon. Toss peaches with remaining 1 tablespoon flour to coat. In a large bowl, using a mixer, beat butter and 1 cup sugar on medium-high until fluffy and pale yellow. Beat in eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 2 additions, alternating with sour cream, and beat until combined. Fold peaches and vanilla into batter and transfer to pan. Tap pan firmly on counter several times to remove any air bubbles, and smooth top.

Bake until a toothpick inserted in center comes out clean, about 40 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes.

Serve warm or at room temperature, with whipped cream and peaches if desired.

Makes 8 servings.

Recipe adapted from: MarthaStewart.com

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Baked Alaska

by Sarah Steimer

Feb. 1 is Baked Alaska Day! I learned from an America's Test Kitchen infographic* that the cake originated in New York's famed Delmonic's restaurant to celebrate the purchase of Alaska.

I made this cake over a period of two days – packing and freezing the ice cream, along with baking the cake base. I also only made a small version of the original recipe. The bowl I used holds three cups.

For the ice cream dome

• 1 carton of neapolitan ice cream
• cooking spray

Spray the inside of the bowl and place plastic wrap on the inside. Allow the ice cream to soften a little. Start with one flavor, making sure not to scoop out any of the others.

Coat the inside of the bowl with one flavor, being sure to work up the sides and maintaining the same thickness. Let freeze for at least an hour. Layer the next ice cream flavor inside the first. Freeze again for at least an hour. Fill the remaining space with the last ice cream flavor and freeze for a few more hours or overnight.

For the cake

• 6 tablespoons sugar
• 3 egg yolks
• 1 teaspoon vanilla extract
• 3 ounces bittersweet chocolate, melted and cooled (use the double boiler method)
• 3 large egg whites, room temperature
• pinch of salt

Combine 3 tablespoons sugar and egg yolks in a bowl with an electric mixer until pale yellow and thick for about 15 minutes – if you’re using a hand mixer and not a standing mixer, this absolutely will not happen so just go for as long as you can or until the texture is right.

Pre-meringued.

Add the vanilla and fold in chocolate, mixing just enough to combine. Set aside.

In another bowl, combine the egg whites and salt and whip with an electric mixer until frothy. Add the remaining 3 tablespoons of sugar and whip until stiff. Add the chocolate and egg yolk mixture to this egg white mixture.

Carefully pour this mixture into a prepared 8-inch cake round – which was either sprayed with cooking oil or coated with butter and flour. Bake at 350 degrees for 20 minutes, or until cake is set and top is dull. Let cool completely on a wire rack.

Place a sheet of parchment paper on a baking sheet and set the cooled cake on the sheet. Flip the ice cream half-sphere on top of the cake – you may need to borrow an extra set of hands or loosen the ice cream by running a warm cloth over the bowl. Cut the excess cake away from the ice cream sphere and remove the plastic wrap. Place back in the freezer for about an hour.

For the meringue

• 4 egg whites, at room temperature
• 1 cup sugar
• 1 pinch cream of tartar
• 1/2 teaspoon vanilla extract

Combine the egg whites, sugar and tartar in a heatproof bowl. Place this bowl over a small pot of simmering water on the stove (double-boiler system). Whisk constantly until sugar is dissolved and whites are warm to the touch – about 3 to 3 1/2 minutes. Test by rubbing the mixture between your fingers.

Remove from the heat and continue whipping with an electric mixer, starting on a low speed and gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla and mix until combined.

Remove the cake from the freezer. Either pipe the meringue onto the cake with a star-shaped tip, working from the bottom-up, or spoon over the cake and swirl with a spatula. If the cake begins to melt, pop the cake in the freezer. Either way, put the cake back in the freezer while you preheat the oven to 500 degrees.

Once the oven is ready, bake the cake for 1 to 2 minutes, or until the tips are lightly brown. If you have a mini kitchen torch, use that to brown the edges instead.

I wish I could have played around with shooting this longer! But when you're working with ice cream on a randomly warm (55 degree) day in Chicago, you do what you can.

Serves about 6 – depending on slice sizes.

Recipe adapted from: Martha Stewart

*Cakes Throughout U.S. History – America’s Test Kitchen infographic

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Citrus-glazed tangerine cake

by Caitlin Saniga

I wanted a thicker glaze for this cake, so I used less juice and added some zest. P.S. My mom has mini-Bundt cake pans, so that's what I used. (But a lower cook time is definitely needed. I'd say 40 minutes or so.)

For the cake:

• 1 cup unsalted butter, at room temperature, plus more for the pan
• 3 cups all-purpose flour (spooned and leveled), plus more for the pan
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 6 large eggs
• 2 tablespoons finely grated tangerine zest, plus 2/3 cup tangerine juice (from 7 tangerines)
• 3/4 cup orange-flavored yogurt
• 1 teaspoon vanilla extract

For the glaze:

• 1 1/2 cups confectioners’ sugar
• 1 teaspoons tangerine zest, plus 2 tablespoons tangerine juice (from 1 tangerine)

Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt cake pan. In a medium bowl, whisk together the flour, baking soda and salt.

In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high speed until it’s light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the tangerine zest and juice. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine; beat in the vanilla. Transfer batter the pan, smooth the top with the back of a spatula, and firmly tap pan on a flat surface to remove air bubbles.

Bake until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Let the cake cool in the pan on a wire rack for about 30 minutes. Invert the cake onto a rack set in a rimmed baking sheet and let cool completely. (With a serrated knife, trim cake to sit flat, if necessary.)

Make the glaze by whisking together the confectioners’ sugar and tangerine juice until smooth. Spoon the glaze over the cake and let set 1 hour. Store covered at room temperature until you serve it.

Makes 12 servings.

Recipe adapted from: Everyday Food

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