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  • 100 Best-Ever Recipes

    Cakes & Cupcakes

  • Cakes & Cupcakes

  • s i ps & sweets

    Editors of Fine Cooking

    t

    Cakes & Cupcakes

    100 Best-Ever Recipes

  • Text 2014 The Taunton Press, Inc.

    All rights reserved.

    The Taunton Press, Inc. 63 South Main Street PO Box 5506, Newtown, CT 06470-5506 email: tp@taunton.com

    Editor: Carolyn MandaranoCopy editor: Li AgenIndexer: Heidi BloughJacket/Cover design: Kimberly AdisInterior design: Kimberly AdisLayout: Cathy CassidyCover photographer: Scott PhillipsCover food stylist: Samantha ConnellInterior photographers: Scott Phillips The Taunton Press, Inc., except for p. 2, 9, 10, 11, 130, and 164 by Amy Albert The Taunton Press, Inc.; p. 19 Quentin Bacon; p. 165 by Martha Holmberg The Taunton Press; p. 200-201 by Steve Hunter The Taunton Press, Inc.

    Fine Cooking is a trademark of The Taunton Press, Inc., registered in the U.S. Patent and Trademark Office.

    The following names/manufacturers appearing in Fine Cooking Cakes & Cupcakes are trademarks: Ateco, Callebaut, Capn Crunch, Chambord, Cointreau, Droste, El Rey, Grand Marnier, Guinness, Jameson, Knox, Lyles Golden Syrup, Myers, Nabisco FAMOUS Chocolate Wafers, Pyrex, Scharffen Berger

    Library of Congress Cataloging-in-Publication Data

    Fine cooking cakes & cupcakes : 100 best ever recipes / editors and contributors of Fine cooking. pages cm Includes index. E-Book ISBN 978-1-62710-488-31. Cake. 2. Cupcakes. I. Tauntons fine cooking. TX771.F56 2013 641.8653--dc23 2013044079 Printed in the United States of America10 9 8 7 6 5 4 3 2 1

    Pp

  • contents 2 snackingcakes 40 layercakes,cupcakes& otherpartycakes

    82 cool& creamycakes 118 fruitcakes 170 showstoppers& special-occasioncakes

    212 contributors 214 metricequivalents 215 index

  • cranberry streusel pound cake (recipe on p. 25)

  • snacking cakes

    butter pound cake p. 4

    plum coffee cake with brown sugar and cardamom streusel p. 6

    bourbon-glazed brown sugar pecan pound cake p. 8

    pineapple crumble snack cake p. 9

    chocolate banana swirl cake p. 10

    classic crumb cake p. 11

    steamed coriandergingerbread cake with eggnog crme anglaise p. 12

    sour cream coffee cake with toasted pecan filling p. 15

    buttermilk cake with spiced vanilla icing p. 17

    chocolate nut upside-down cake p. 18

    sour cream pound cake p. 19

    lemon buttermilk pound cake p. 20

    cream cheese and wild blueberry pound cake p. 21

    pumpkin and cornmeal cake with orange syrup p. 23

    espresso gingerbread cake p. 24

    cranberry streusel pound cake p. 25

    orangepoppyseed pound cake p. 26

    moist apple crumb cake p. 28

    coffeecocoa snack cake p. 30

    brown-butter banana cake with chocolate chips p. 31

    sweet potato spice cake with fresh ginger and pecan streusel topping p. 33

    vanilla and sour cream pound cake with vanilla glaze p. 34

    pumpkinpecan cake with brown sugar and bourbon glaze p. 36

    blueberrylemon cornmeal cake p. 38

    glazed orange pound cake p. 39

  • snack ing cakes

    Makes one 12-cup Bundt cake; serves 12 to 16

    10 oz. (11/4 cups) unsalted butter, softened at room temperature; more for the pan

    101/4 oz. (21/2 cups) cake flour or 11 oz. (2 1/3 cups) unbleached all-purpose flour; more for the pan

    11/2 tsp. baking powder

    1/2 tsp. table salt

    13/4 cups granulated sugar

    2 large egg yolks, at room temperature

    3 large eggs, at room temperature

    2/3 cup whole milk, at room temperature

    11/2 tsp. pure vanilla extract

    This updated version of the traditional pound of butter, pound of sugar, pound of eggs, pound of flour recipe produces a pound cake thats soft and moist, yet still has the classics buttery flavor and springy texture.

    1. Position a rack in the center of the oven and heat the oven to 350F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. in a small bowl, whisk together the flour, baking powder, and salt until evenly combined.

    2. in a stand mixer fitted with the paddle attachment, (or in a large bowl, using a hand-held mixer), beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.

    3. On low speed, beat in the yolks until smooth. stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. stop the mixer and scrape the bowl and paddle again.

    4. With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined.

    5. scrape the bowl one last time, add the vanilla extract, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds.

    6. scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dis-lodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes.

    7. Let the cake cool in the pan for 10 to 15 minutes and then invert onto a wire rack to cool completely. The cake will keep at room tem-perature for 3 days. Nicole Rees

    PeR seRVing (Based On 16 seRVings): 310 caLORies | 3g PROTein | 37g caRB |

    16g TOTaL FaT | 10g saT FaT | 4.5g MOnO FaT | 1g POLY FaT | 105Mg cHOL | 130Mg

    sOdiUM | 0g FiBeR

  • snack ing cakes

    Here are three flavor variations: Brandy and Rum glazed, Lemon-coconut, and chocolate chip. The first two include glazes, which keep the cakes fresh longer and also give them an extra boost of flavor. The third has finely chopped chocolate mixed into the batter. dont hesitate to experiment with other mix-ins, such as blueberries or cranberries.

    Brandy and rum Glazedstir 1/2 tsp. freshly grated nutmeg into the completed batter. Then proceed with scraping it into the Bundt pan as directed on the facing page.

    While the cake bakes, make a glaze by mixing 11/4 cups confectioners sugar with 3 Tbs. brandy and 3 Tbs. rum until smooth. after the baked cake has cooled for 15 minutes, turn the warm cake onto a serving plate. Using a skewer, poke holes all over the cake. Brush the cakeevery visible inch of itwith the glaze, until the glaze is gone. When the cake is completely cool, the glaze will form a protective crust over the cake, keeping it moist for 5 to 7 days.

    Lemon-coconutReduce the milk in the recipe to 1/2 cup, and when you add it to the batter, add 1/4 cup fresh lemon juice as well. Then stir 1 Tbs. finely grated lemon zest and 1 cup loosely packed sweetened flaked coconut into the batter, breaking up any coconut lumps. Then proceed with scraping it into the Bundt pan as directed on the facing page.

    While the cake bakes, make a glaze by mixing 11/4 cups confectioners sugar with 6 Tbs. fresh lemon juice until smooth. after the baked cake has cooled for 15 minutes, turn the warm cake onto a serving plate. Using a skewer, poke holes all over the cake. Brush the cakeevery visible inch of itwith the glaze, until the glaze is gone. When the cake is completely cool, the glaze will form a protective crust over the cake, keeping it moist for 5 to 7 days.

    chocolate chipFold 4 oz. very finely chopped semisweet chocolate or 2/3 cup mini semisweet chocolate chips into the completed batter. Then proceed with scraping it into the Bundt pan as directed on the facing page.

    if desired, sprinkle the cake with confectioners sugar before serving. The cake will keep at room temperature for 3 days.

    three easy pound cake variations

  • snack ing cakes

    Makes one 8-inch-square cake; serves 8 or 9

    For the streuseL

    21/4 oz. (1/2 cup) unbleached all-purpose flour

    1/4 cup packed dark brown sugar

    1/8 tsp. kosher salt

    pinch of ground cardamom

    11/2 oz. (3 tbs.) unsalted butter, melted; more as needed

    For the cake

    1/4 lb. (1/2 cup) cold unsalted butter, cut into small pieces; more softened for the pan

    63/4 oz. (11/2 cups) unbleached all-purpose flour; more for the pan

    2 large eggs

    1/2 cup granulated sugar

    1/4 cup packed dark or light brown sugar

    1/4 cup whole milk

    11/2 tsp. pure vanilla extract

    11/2 tsp. baking powder

    1/2 tsp. table salt

    1/2 tsp. ground cardamom

    3 firm-ripe medium plums, pitted and quartered

    While this cake is delicious by itself, its also nice when drizzled with a little crme frache. The cake will keep for a day, covered, at room temperature; if you keep it longer, the moisture from the plums will start to soften the streusel.

    Make the streuseL

    Put the flour, brown sugar, kosher salt, and cardamom in a small mixing bowl and stir the ingredients with a fork until thoroughly combined. drizzle the melted butter over the mixture and stir with the fork until the mixture resembles a clumpy dough. Using your fingers, break the mixture into pistachio-size clumps and large crumbs. (if the streusel is sandy and wont clump, add a little more melted butter, 1 tsp. at a time.) Refrigerate the streusel while you prepare the cake batter.

    Make the cake

    1. Position a rack in the center of the oven and heat the oven to 375F. Lightly butter and flour an 8x8x2-inch straight-sided cake pan.

    2. Beat the eggs lightly in a small mixing bowl. Whisk in the granulated suga

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