Tag Archives: cake

“Twinkie Bundt”

6 Mar

Deb over at Smitten Kitchen is right – it’s fun to say.  However, it was a disaster for me.  Things started out well.  Mise en place – check.  I loved that this recipe featured weights – I felt like that was going to be key to my success here.

I did have to do the lemon juice + milk trick for the buttermilk though, since my grocery store didn’t have any buttermilk (?!).  No mind – this was fine.  The batter came together nicely.  It came nowhere near filling up my pan (I guess that’s why she specified the size of the bundt pan?  Go figure. . .), but no harm, no foul, right?  It just wouldn’t have all of the detail – plus, who knows, maybe it would puff up enough?  Clearly, I am not a baker.

Frosting.  Hmmm.  Frosting.  So, I thought I had Cream of Tartar at home.  Turns out I didn’t.  I did have meringue powder though, and what is marshmallow frosting if not sort of meringuey?  Wilton to the rescue, although this recipe did take up most of my meringue powder – something to keep in mind the next time I want to make macarons.

All in all, I’m still feeling pretty good.  Batter seemed good (smelled delicious as it baked), marshmallow fluff looks great.  Reminder to self: get thermometers for oven, since oven bakes at wrong temperature.  Was reminded of this when my cake took a full 12+ minutes longer to bake than the recipe stated.  Though 15+ is probably closer to the truth, because. . . . .

This was not baked as thoroughly as I would have liked; not sure if you can see the slight squidginess of the cake still in the pan, but it’s there.  Also, I learned a valuable lesson in REALLY making sure that the pan is properly greased/floured.  I thought I had done a good job – I was wrong.  On the left you can see my Ziploc bag o’fluff, ready to be piped in to the bundt, but lest you think all was lost. . .

The hubs and the pup thought everything tasted great – even if it didn’t quite turn out.  If I’m honest, I didn’t LOVE it.  I had a couple of bites of bundt + fluff and called it quits.  Though, I don’t love Twinkies, so no one should be surprised, right?  In any case, I’m definitely adding bundt cake to the list of “things to try again” during this challenge, just maybe not this one.


Twinkie Bundt*

Cake
1 cup (225 grams) unsalted butter, at room temperature (I used this trick to quickly soften my butter)
1 3/4 cups (350 grams) granulated sugar
2 large eggs
2 large yolks (save the 2 whites for the filling Deb recommends, or cook it up for your dog, who is patiently waiting for anything you might be willing to give her)
1 teaspoon (5 ml) vanilla extract
2 teaspoons baking powder
1 teaspoon fine sea salt or table salt
2 1/2 cups (315 grams) all-purpose flour
1 cup (235 ml) buttermilk (purchased, or concocted as necessary

Filling
1 tsp vanilla extract
3 tbsp Meringue Powder
1 cup cold water (divided in half)
2 cups granulated sugar
1/4 cup light corn syrup

Heat oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray.  REALLY do this part.

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, scraping down bowl between each, and then yolks. Add vanilla. Sprinkle batter with salt and baking powder and mix briefly to combine. Add about 1/3 of flour, mix to combine, then half of buttermilk, mixing again just to combine, repeating with next 1/3 of flour, remaining buttermilk then remaining flour.

Scoop batter into prepared pan and spread smooth. Bake for 40 to 45 minutes, or until toothpick inserted into cake comes out clean. Let cool in pan on wire rack for 10 minutes, then invert onto rack, remove pan, and let cool absolutely completely. You can do this in the fridge to speed it up – it should take about 45 minutes.

When cake is completely and totally cool, invert it again. If your cake puffed up, you can use a serrated knife to level it a little. Then, using a melon baller, scoop out several mounds of cake through the underside, being sure not to cut through top or sides of cake.

In a large bowl, whip meringue powder and 1/2 cup cold water with an electric mixer on high speed, until stiff peaks form (about 4 minutes).  In a saucepan, stir together sugar, corn syrup, and remaining 1/2 cup of water.  Bring to a boil, and then cool for 1-2 minutes.  Slowly add syrup to meringue mixture, trying to stream the syrup down the side of the bowl.  Whip on high for ~4 minutes.  Add vanilla extract and whip until well combined.

Scoop filling into a large piping bag fitted with a large, round tip or plastic bag with the corner cut off and fill the indentations of the cake. Center your cake platter over the cake and invert your filled cake back onto it. If desired, dust lightly with powdered sugar before serving.

This cake keeps at room temperature for up to 3 days.

* Deb has several pointers on her blog – you should really just head over there and follow her recipe.

Lemon & Blueberry – you know how I feel

26 Jan

Whodathunk that West Elm would be responsible for this yummy recipe coming into my life?

Meyer Lemon Buttermilk Cake
3 tbsp butter at room temp
1/2 c plus 2 tbsp sugar
grated zest of 2 Meyer lemons
2 eggs
3/4 cup cake flour
3/4 tsp baking powder
1/4 c buttermilk
2 tbsp Meyer lemon juice

Preheat oven to 325 F. Beat butter, sugar & lemon zest in an electric mixer with the paddle attachment on medium for 1 minute, until the mixture has lightened a bit. Beat in the eggs and mix for another minute. Reduce the mixer speed, add the flour and baking powder, followed by buttermilk and lemon juice. Increase mixer speed back to medium and beat til well mixed and fluffy, one or two minutes. Spray a muffin pan with non-stick spray and divide cake batter between six cavities. Bake for about 20 minutes, or til just fully cooked in the center. Remove from oven and allow to cool before removing from pan. Serve warm or at room temp with blueberry-lavender compote and mascarpone cream.

Blueberry-Lavender Compote
2 tbsp plus 2 tsp sugar
1/2 tsp lemon juice
1 c blueberries
1/2 tsp dried lavender flowers

Heat sugar and lemon juice over medium in a small saucepan til sugar dissolves. Add blueberries and lavender, and cook til berries break down and begin to thicken. Transfer to a storage container and keep in the fridge til ready to use.

Mascarpone Cream
2 oz mascarpone cream
1/2 c heavy cream
1 tbsp sugar

Mix all ingredients on medium-low speed for about 5 minutes. When it starts to thicken, gradually increase the speed til you have whipped cream. Transfer to a storage container and keep in fridge til ready to use.

Banana Cake with Vanilla Bean Frosting

29 Sep

I do believe I just found this year’s birthday cake, thanks to ButterYum.

To Die For Banana Cake with Vanilla Bean Frosting
serves 9 (one 8×8 or 9×9 pan)
Cake:
2/3 cup sugar
1/2 cup sour cream
1 egg
2 tablespoons butter, softened
2 mashed super ripe bananas (about 3/4 cup)
1 teaspoon pure vanilla extract
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
Frosting:
2 tablespoons butter, softened
1/4 cup heavy cream
1/2 teaspoon vanilla bean paste (or equal amount of pure vanilla extract)
1 1/4 cups confectioner’s sugar
To make cake (easily mixed by hand):
Preheat the oven to 375F (see note below).  Cream together sugar, sour cream, egg, and 2 tablespoons softened butter.  Add mashed bananas and 1 teaspoon vanilla extract.  Add flour, salt, and baking soda; mix well.  Pour into greased pan.  Bake at 375F for 20-25 minutes until a toothpick inserted in the center comes out clean.  Cool completely before frosting.
To make frosting:
Cream butter and confectioner’s sugar together until smooth.  Slowly add the heavy cream; stir until smooth.  Stir in the vanilla bean paste until fully incorporated.  Spread on cooled cake.
Note – Bake at 350F if using a glass pan.  Recipe doubles well (9×13 pan).