Category Archives: Cake

Cardamom Kissed Baked Apple Cider Donuts

30th November 2016

Cardamom Kissed Apple Cider DonutsFirst and foremost, have you met my most favoritest spice cardamom? There’s something about the smell that makes me a bit weak in the knees. If you’ve never had cardamom, it’s delicate, a bit floral, and utterly unique. It’s often found in Near Eastern cuisine in everything from savory dishes to baked sweets and tea (as well it should be, because: BAE).

The desire to eat donuts is not something I am overly familiar with. I mean, I like them? Mostly. Sort of. Okay, if it’s not a cake donut I really have no use for it. But every once and a while, for a cake donut – specifically an old-fashioned donut – I’d punt something cute and fuzzy. Like a koosh ball, I am not a monster.

These donuts not only are cakey, BUT one doesn’t have to try their hand and frying dough. I’m serious about this. I had NIGHTMARES about the horrors I could do with a vat of heated oil on the stove. Let me just say it’s better if I am not allowed near hot oil (hello, splatters I FEEL YOU) or x-acto knives (I have a tendency, for unknown reasons, to stab myself in the thigh while trying to be crafty … clearly I need adult supervision). #humandisaster

Added bonus of not frying donuts: they’re healthier for you! That’s right, justification plain and simple: baked donuts are better for you, have another. No really, you can just tell them I said it’s okay to eat more than one … or blame the cardamom, because really it should be called cardayum (aaaaaannnnd, I see myself out).

Cardamom Kissed Apple Cider Donuts

Ingredients:

2 cups flour
1/2 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp cardamom
1/2 cup apple cider
1/4 cup sour cream
2 eggs, beaten

1/4 cup sugar
1/4 cup brown sugar
1 TBSP cinnamon
1/2 tsp cardamom
2 TBSP butter, melted

Directions:

Preheat the oven to 325F. Spray donut pan with cooking spray.

Combine flour, sugars, baking powder, cinnamon, cardamom, and salt in a large bowl. Add cider, sour cream, and eggs mixing until fully combined.

Fill each donut cup about 3/4 full. Bake for 10-12 minutes until the donut springs back when touched. Note: they don’t really brown, hence the all important poke test.

Allow to cool for 5 minutes before removing from pan (flipping the pan over a wire rack usually does the trick).

For the cinnamon-sugar topping: mix the sugars, cinnamon, and cardamom together in a shallow bowl until well combined. Brush each donut with melted butter and then toss in the cinnamon-sugar mixture until evenly coated.

Red (Wine) Cocoa Cake with Whipped Mascarpone

31st January 2016

RED WINE COCOA CAKE WITH WHIPPED MASCARPONE + THUMMPRINTSIt all started because I bought a bottle of wine. A bottle of chocolatey red wine. This is not some kind of flowery word campaign to describe the essence of chocolate that balanced out the strong tannin flavor, no – this wine legit tasted like chocolate. This is not to be confused with chocolate wine (you people who drink this, who are you?), this was red wine that had been chocolatefied. As soon as I took a sip I knew: this wine is not for drinking, this wine is for cake making.

I have exactly one from scratch chocolate cake in my arsenal. One. AND IT IS THE FINEST IN THE LAND. Ahem. Sorry. Had a Josh Lyman moment there. Anyway. This cake recipe that I have tucked away is the brainchild of Edna Mae and is a product of that generation because, yes Virginia, there is shortening in this cake recipe. Instead of reinventing the wheel, I took my darling grandmother’s cake, made a few modifications, and well … got it drunk.

Yes, you read that correctly. I contributed to the delinquency of a cake. I will not apologize for this offense, because oh my stars is this cake good. It’s rich. It’s deeply chocolatey. It’s dense, and a bit fudgey. Add a bit of whipped mascarpone and you have one heck of a dessert on your hands.

Red (Wine) Cocoa Cake with Whipped Mascarpone

Ingredients:

3/4 cup red wine, full bodied or chocolate red wine
6 TBSP butter
1/4 cup shortening
6 TBSP unsweetened cocoa powder
1 cup flour
3/4 cup sugar
1/4 cup brown sugar, packed
1 egg + 1 yolk
1 tsp vanilla
1/2 tsp baking powder
1/4 tsp baking soda
dash salt

8 oz mascarpone, room temperature
2 TBSP powdered sugar + extra for dusting

Directions:

Preheat oven to 325º.

Combine wine, butter, shortening and cocoa in a pot over medium heat and bring to a boil (as soon as you notice it bubble, remove it from the stove … you don’t want to cook out the booze).

In a bowl combine the flour and sugars (you can either do this in a mixing bowl by hand or use a mixer, up to you – I’ve made it both ways) and pour the heated wine mixture over the flour mixture, add a dash of salt and stir until combined.

Next add in the baking soda, baking powder, egg, egg yolk, and vanilla – stir until combined.

Pour batter into a greased 8-inch cake pan (I actually used a 6-inch pan because my great grandmother’s cake stand is a teeny thing) and bake for 25-35 minutes or until a toothpick comes out clean. Let cool on a baking rack before serving. Before serving dust cake with a bit of powdered sugar.

FOR THE WHIPPED MASCARPONE: Using a mixer with a paddle attachment whip mascarpone and powdered sugar together until fluffy.