D.M.R. Fine Foods: Search results for cake

Friday, March 31, 2017

Cherry Upside-Down Cake

There will always be certain foods and tastes that whisk me right back to my childhood. And upside-down cake--of the pineapple variety--is one. While it was never a staple in my family's baking repertoire, I was always delighted when I happened upon a well executed (or otherwise) taste of this unconventional cake. Unconventional in my childhood meant sans frosting. And with cooked fruit. The only cake in my confectionery world that hit those marks back then was my mom's Christmas Fruit Cake (and, shhh... I was never really a fan.) Still, the sweet and caramelized pineapple atop decadent, sponge-like cake worked for me.

Fast forward a "few" years, and I happened upon a recent cherry rendition via Bon Appetit. A one bowl wonder, and the memories of upside-down cake indulgence of days gone by, fueled my resolve to bake. this. cake. And I'm so glad I did.

A leisure Sunday afternoon provided the perfect backdrop for abandoning myself to the tasks of prepping, baking, "unmolding" (fingers were crossed!), and finally tasting this gem of a dessert. The sweet, dark cherries, accented with hints of citrus, and the buttery, melt-in-your-mouth cake made for a great pairing--and not too few cake, coffee, cake, tea, cake rotations in the days since.

Frozen cherries worked fine, so there's virtually no hassle in assembling your ingredients and getting down to baking business. Add it to your baking agenda--and your memories will soon thank you, also.

Happy Eating!

Cherry Upside-Down Cake

Pumpkin Spiced Bundt Cake

So my recent baking spree continues. And this time I’m leaning into an uber moist and scrumptious (truly, truly) Pumpkin Spiced Bundt Cake. Honestly speaking, if calories and such were simply a figment of the imagination, I’d be baking around the clock. Because…dessert! :) But alas, reality bites at times, so I try to do myself the favor of not having too many sweet, homemade delicacies on hand.

Still, the desire to bake (for the first time this year, I realized) a pound cake in my beautiful bundt pan outweighed any aforementioned caution. ;) And last Sunday made way for joyous moments dedicated to baking (and relishing) this delicious confection.

While I take my pumpkin spice indulgences on the lighter side, the pumpkin helps to make this one of the moistest cakes you’ll ever taste, with a gorgeous color, to boot, and coupled with the warm, flavor-full spices, it goes down nice and easy, bite after bite after bite. And maybe a little too easily in my case; but hey, we have to take our pleasures as they come, no?

So not one to keep a great thing (especially a great recipe) to myself, I’m sharing this in time for your very own baking indulgence to celebrate Fall, the holidays, or simply continuing to survive the “wonder” that is 2020. No matter the reason, you’ll be so glad you baked this cake. And you’ll be overwhelmed with….

Happy Eating!

Pumpkin Spiced Bundt Cake

Ingredients:

3 cups all-purpose flour

2 ¼ cups of sugar

1 can (15 oz.) pumpkin

3 eggs, room temperature

2 teaspoons baking soda

1 cup canola oil

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon pumpkin pie spice

¼ teaspoon ground nutmeg

1 teaspoon vanilla extract

Confectioner’s sugar

Method:

Preheat oven to 350° F.

Grease cake pan liberally (I used cooking spray) and set aside.

In a medium bowl, whisk together flour, salt, baking soda, and spices. Set aside.

In a stand-mixer, combine the sugar and oil until well blended (2-3 minutes). Blend in eggs one at a time, incorporating each fully, before adding the next. Add in vanilla and blend further. Add in flour mixture, alternating in batches with the pumpkin until all ingredients are blended in.

Pour batter into prepared cake pan and bake in heated oven for 60-65 minutes, or until a cake tester inserted in the center comes out clean, with no crumbs.

Let the cake rest and cool for 10-15 minutes before inverting onto a plate or wire rack. Dust (I used a small mesh strainer) the cake with as much confectioner’s sugar as desired—and enjoy!

Citrus Pound Cake

I spent my recent Sunday afternoon drinking in the fading sunshine... and baking a cake. It wasn't the fancier variety of cake that may immediately come to mind. But one equally special, all the same--and for all the right reasons. Reasons like a beautiful, moist crumb, and wave upon wave of citrus infusion. From zest and juice, to syrup and glaze, there was no mistaking the bright flavors and under notes that have made this cake a personal favorite for many years now. I especially love it during the holidays when a little something extra special is the order of the day. And slice after decadent slice proves perfectly special.

Rather than go my more traditional route of lemon only (lemon pound cake is a wonder), I decided to mix things up a bit more and combine the flavors of grapefruit, orange and lemon. Did I say this was a citrus pound cake? And it's one of the most addictive desserts (or breakfasts, if you eat cake for breakfast. I do.) The absolute best part, however, is that it yields two cakes--one for savoring and one for sharing (or freezing until you're ready to indulge your sweet tooth all over again).

There's really not much left to say, other than you have to bake it. And thank me later.

Happy Eating!

Citrus Pound Cake
Ingredients:
1/2 lb. (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar, divided
4 large eggs, room temperature
Grated zest of one grapefruit, one orange and two lemons
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup of citrus juice (combination of 1/4 cup each of grapefruit, orange and lemon), divided
3/4 cup buttermilk, room temperature
1 teaspoon vanilla extract

For the glaze:
1 1/2 cups confectioner's sugar
2 tablespoons citrus juice

Method:

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the citrus zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup citrus juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup sugar with 1/2 cup citrus juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the citrus juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. (Cook's Note: If freezing the cakes, don't apply glaze until you are ready to serve.) Enjoy!

Recipe adapted from Ina Garten

Pastry Chef's Baking Tips

If you've ever asked questions like, "what constitutes a bad egg?" or "my recipe calls for cake flour, but I only have all-purpose, what to do?", then you're not alone. In the world of baking, often equated to a science, there is no dearth of "do's and don'ts". And because each "rule" is significant to the final outcome, you don't want to side-step or break any. Like a typical science project, one false step could cost you dearly.

So, not to worry, your help has arrived. These pastry chef tips, courtesy of Williams-Sonoma, will answer some of your most pressing baking questions and put you on the road to baking rockstardom!

Now....start your ovens and, of course, Happy Eating!

Pastry Chef's Baking Tips

If you are unable to find cake flour, you can substitute all-purpose flour. It is heavier, however, so you need to adjust the amount. Use 3/4 cup sifted all-purpose flour plus 2 tbsp. cornstarch for every 1 cup cake flour.
To test if butter is at room temperature, lightly press on it with a clean fingertip. If it leaves an imprint, the butter is ready to use.
If you are unsure about the freshness of your eggs, put them in a bowl of cold water. If the eggs sink to the bottom and lie on their sides, they are fresh. If they float or stand on one end, the eggs are at their prime.
To bring cold eggs up to room temperature quickly, put whole eggs in a bowl of lukewarm water (hot water might cook them) for 30 minutes.
If tiny egg shell fragments fall into the bowl of egg whites or yolks, use an emptied shell to scoop up the fragments, which will readily cling to the shell. This technique is more effective than using your fingers or a spoon or knife tip.
Salt helps to bring out the flavors in sweet baked goods.
Cream of tartar is used in angel food cakes primarily to stabilize the egg whites, but it also lowers the pH of the batter, resulting in a whiter crumb.
A dark pan absorbs heat more readily than a light-colored one and can cause delicate cakes to overbrown. If using a dark pan, watch the cake closely as it bakes. You may need to reduce the oven temperature or shorten the baking time.
Don't open the oven door during the first 15 minutes of baking any cake. Changes in the air pressure or temperature can prevent the cake from rising properly.
If the parchment paper used to line the pan sticks to the bottom of the cake, dip a pastry brush in warm water and lightly brush the paper. The water should loosen it, making it easier to remove without damaging the cake.
To protect the top of a cheesecake when covering it for chilling, invert a large plate over the top of the pan before wrapping in plastic wrap.

Carrot Cake with Cream Cheese Frosting

Dear Carrot Cake,

How do I love thee? Let me count the ways....

Your moist, luscious cake... Your creamy, decadent frosting... Your...

By now, you're probably thinking, "Really, Dawn? A love letter to cake?!" And if I hadn't baked and tasted it for myself many times over, I would be right there in the skeptic's seat along with you. Just trust me when I tell you that my ode could never come close to being overrated. It really is that good...and special.

As with most of my favorite recipes, I began baking this cake many years ago and sharing it among family and friends. We all loved it, so I later added it to my catering menus. And surprise! My clients also loved it. The rest, as we say, is history.

From holiday celebrations, to birthday affairs, to dinner parties, and good 'ole sweet tooth cravings, this Carrot Cake continues to hold its own in the sea of confectionery delights.

I gave it an honorable mention once here on the blog, as I shared highlights from a Thanksgiving Dinner. Today I've finally come full circle to share a recipe, as well (and if you must know, I took so long because I vowed I would never give up my source for this unbelievable yumminess. And that's still not entirely untrue.) But because I'm a generous girl at heart :), I'm offering up a similar recipe to get your baking--and indulging--underway!

Happy Eating!

Carrot Cake
(Recipe courtesy of Epicurious)

Raspberry-Ricotta Cake

The trifecta of berries, baking and dessert seems to have made its way into my kitchen chronicles again recently. I know I've been sharing a bit along these lines lately, but can you blame me? Well, if I told you that this latest confection came together in just over an hour (baking time included), you would surely understand why I just had to share.

I discovered the recipe in my March issue of Bon Appetit and knew I would be baking it soon. And why not? It's quick, easy (you don't even need a mixer), and delivers up a moist, sweet, berrylicious bite that's ideal for a last minute dessert--or, as in my case, a just because treat.

Springtime, berries, cake and the joy of baking. What could be better?

Happy Eating!

Raspberry-Ricotta Cake
Recipe courtesy of Bon Appetit

Ingredients:
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
3/4 tsp. kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 tsp. vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup frozen raspberries (or blackberries), divided

Method:
Preheat oven to 350 F. Line a 9"-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder and salt in a large bowl.

Whisk eggs, ricotta and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup of raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Let cool at least 20 minutes before unmolding.

Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

A Piece of Cake: Curing the Cake-Making Blues

Baking a cake can be exhilarating, especially when the end product turns out they way you planned in both look and taste. BUT for those occasions where something's not quite right--uneven layers, lack of moistness, etc.--it can leave the most dedicated bakers scratching their heads and wondering what went wrong.

To help you avoid the latter scenario, I'm sharing some cake baking tips from the pros that are sure to make your next baking adventure the most satisfying and scrumptious one yet. It might even qualify for perfection!

Start by solving your cake-making blues and wrap up by mastering how to cut perfect layers. From there you'll be all set to enjoy...Happy Baking!

Strawberry-Basil Sorbet

*Special Post Update* Join me in celebrating Juneteenth by indulging in some delicious fare, including the dishes of my fellow contributors to the 2021 Juneteenth Virtual Cookout, located at the end of the post. In grand jubilee style, 40+ black creators contributed to this collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second independence day; the final emancipation of those enslaved in the U.S.--whose freedom was ultimately announced in 1865. Join in, share, and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2021 on Instagram.

As for me, I'm celebrating this year with my contribution of a sweet, frosty, fruity, scrumptious--and ultra refreshing--sorbet treat that's perfect for your Juneteenth celebrations--and beyond.

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There has to be a special place in heaven for the person who discovered the incomparable sweet treat known as ice cream. And let's not overlook the genius who decided to dubb July as National Ice Cream Month. Heroes/Heroines in my book, without question.

Now to say that I love frozen, icy, creamy (or not so creamy) treats doesn't do justice to my lifelong obsession. Truly, if I could savor them everyday, without consequence, I absolutely would. (I've done it for spells, like while traveling in Italy. The effects of my daily gelato fix remained with me--or should I say my waistline--as a not-so-welcome reminder of my indulgent ways. There's something about 'holidays' that make you feel calories are a figment of the imagination--or you simply just don't care.)

More than cake, cookies, brownies, pies, pastries, or any other sweet decadence, ice cream helms my sweet affections. So adding a homemade sorbet (made with luscious strawberries and sweet, lemony basil, no less) to the menu for my Spring Pop-Up Cooking School was a no brainer. My class raved over it, and now I'm sharing the easy, four ingredient recipe, so you can get in on the action and savor it, too!

Make it now--and thank me later.

Happy Eating!

Strawberry-Basil Sorbet
Ingredients:
1 lb. fresh strawberries, hulled and sliced
3/4 cup sugar
Juice of a small lemon
1/4 cup fresh basil, chopped
*Special Equipment: Ice Cream Maker

Method:
Combine berries and sugar in a bowl. Stir to coat fruit, cover and allow berries to macerate for an hour.

Add macerated berries and their liquid to a blender or food processor, along with lemon juice and basil. Process until it becomes a puree. Transfer mixture to a container and chill in the refrigerator for several hours or up to overnight.

Pour chilled mixture into an ice cream maker and freeze according to instructions. Once frozen, place sorbet in the freezer for at least two hours to harden further. Enjoy!

Want More? Indulge in the Full Juneteenth Virtual Cookout 2021 Spread Below:

Watermelon Ice Pops by A Girl Called Adri

Juneteenth Soul Rolls by Black Girls Who Brunch

Honey Buttermilk Biscuits with Roasted Strawberries by Britney Breaks Bread

Strawberry Collins by Brownbelle

Peach Cobbler Cinnamon Rolls by Butter Be Ready

Red Hot Pepper Shrimps by Chef and Steward

Jalapeno Cornbread Muffins by Chef Curl Ardee

Lemon Sour Cream Pound Cake by Chenée Today

Vegan Ranch Style Beans by Collards Are The Old Kale

Jamaican Jerk BBQ Ribs by Cooks with Soul

Sweet and Tangy Coleslaw by Crumb-Snatched

Strawberry-Basil Sorbet by D.M.R. Fine Foods

Red Velvet Layer Cake with Chocolate Covered Strawberries by Dash of Jazz

Red Velvet Cookies by Dish It With Tisha

Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz

BBQ Baked Beans by Food Fidelity

Black Eyed Pea Salad by FoodLoveTog

Harissa Honey Roasted Vegetable Skewers by Geo’s Table

Gluten Free Peach Cobbler (Vegan) by Good Food Baddie

Crispy Gluten-free Baked BBQ Chicken Wings by Gristle and Gossip

Summer Watermelon Fizz by Handy Chef

Watermelon and Cucumber Salad by Heal Me Delicious

Smoky Party Style Jollof Rice by Immaculate Ruemu

Crab Boil & Garlic Butter Sauce by Jamieson Diaries

Tamarind BBQ Wings by Just Add Hot Sauce

Hibiscus Rum Punch by Kenneth Temple

Strawberry Cheesecake Ice Cream by Lenox Bakery

Crockpot BBQ Pulled Pork Sandwiches by Mash & Spread

Grilled Hot Links & Chow Chow by Meiko And The Dish

Strawberry Lemonade Sangria by Nik Snacks

Brown Sugar Caramel No-Churn Ice Cream by Open Invitation Entertainment

Strawberry Basil Pineapple Mocktail by Orchids + Sweet Tea

Lemon Meringue Tart by Peaches 2 Peaches

Spicy Shrimp Creole by Pink Owl Kitchen

Strawberry Crunch Cake Brownies by Razzle Dazzle Life

Grilled Maque Choux Salad by Savor and Sage

Savannah Red Rice by Seasoned To Taste

Country Style Potato Salad by Sense & Edibility

Deviled Eggs by Slight Kitchen Werk

Rum Punch by Sweet & Sorrel

Mint Julep by Sweet Tea + Thyme

Almond Peach Cake by That Green Lyfe

Strawberry Cobbler Galette by The Dana Renée Way

Strawberry Baby Back Ribs by This Worthey Life

Toast With This!: Blackberry Ginger Soda

With so much happening in the world today, not the least of which involves addressing the very serious matter of the lingering impacts of systemic racism, there has never been a better time to celebrate and amplify the voices and impact of black people, including our culture, cuisine, businesses and more. And with that comes the (perfectly timed) celebration of Juneteenth on June 19th., which commemorates the final act of emancipation from slavery under the Confederacy, two and a half years following President Lincoln's Emancipation Proclamation.

My personal celebration will include an exciting collaboration with fellow black culinary creatives for a virtual Juneteenth Cookout. With a bevy of recipes in tow, showcasing the exuberance, flavors, and resiliency of a people destined for freedom, I'm inviting you to join us by raising a glass of my favorite Blackberry Ginger Soda, an ode to the original Juneteenth staple of Red Soda Water.

“Watermelon and red soda water are the oldest traditional foods on Juneteenth,” said Dr. Ronald Myers, head of the National Juneteenth Observance Foundation.

Red represents perseverance and spans much of the celebrated cuisine. So if you haven't guessed by now, it's a delicious, empowering time of jubilee!

See my original post below that includes the easy four-ingredient recipe and join in the celebration with a toast to freedom, joy and better days ahead. You can also grab the recipes of the additional collaborators below for exceptional menu ideas for your very own Juneteenth cookout.
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Original Post:

If last week's solstice didn't carry enough of a bang to convince you that Summer has officially arrived, then this past weekend's sweltering heat offered a not-so-gentle reminder. And almost as fast as I welcomed the season, I began seeking a refreshing sip to usher in a much needed cool down.

While running my Saturday morning errands, I stopped in one of my favorite stores and landed upon the inspiration for this beautiful & ohh so good drink: rich, sweet blackberry syrup and sparkling dry ginger. My wheels instantly began turning and the resulting mocktail was born. I couldn't resist garnishing it with stunning blackberry king ice cubes, for added flair, and topping it off with a couple of splashes of club soda.

The punch from the ginger, coupled with the sweet blackberry essence and fizzy soda, makes this the perfect drink to toast the season--and it should definitely be in rotation in your sipping and entertaining repertoire. It's a casual, pour-as-you-like, non-recipe of sorts so make it your own, leading with the ginger as the base and accented with blackberry syrup and club soda to finish.

Happy Sipping!

Blackberry Ginger Soda

Ingredients:

Sparkling Dry Ginger (or ginger ale), chilled

Blackberry Syrup

Club Soda

Blackberry Ice Cubes

Method:

Fill glasses with ice cubes. Pour desired amount of ginger into glass, followed by a few drizzles of the syrup. Top with a couple splashes of soda. Stir to combine and enjoy!

The Juneteenth Cookout Recipes Round-Up:

A Girl Called Adri | Blackened Catfish

Beautiful Eats & Things | Spiced Grilled Peaches

Black Girls Who Brunch | Brown Butter Sweet Potato Cake

Brazilian Kitchen Abroad | Brazilian Collard Greens with Bacon

Britney Breaks Bread | Buttermilk Fried Chicken with Sour Cream and Honey Sauce

Brownbelle | Watermelon Hibiscus Whiskey Smash

Butter Be Ready | Chicken and Waffles

Chef and Steward | Watermelon and Feta Salad

Chef Curl Ardee | Honey and Butter Cornbread

Chenée Today | Lemon Icebox Pie

Christy Irene | Crawfish Etoufee