Velvet Crumb Cake
Okay, so I finally got around to sending this blog around to some friends and family and have received some good recipes to try and some amendments to past recipes. The correction for this week came from Dad. The Coconut Cake recipe from earlier was not the one we had as kids. Dad e-mailed me the recipe for the Velvet Crumb Cake that we used to have. The icing was similar to several weeks ago with the addition of nuts so here is the recipe from Dad that we had this week:
1 1/2 cup bisquick
1/2 cup sugar
1 egg
1/2 cup milk
2 Tbsp shortening
1 tsp vanilla
use an 8X8 square pan, greased.
350 degrees for 30 minutes
Topping
1/2 cup coconut
1/3 cup brown sugar
1/4 cup nuts
3 Tbsp Butter
2tbsp milk
Cool cake, spread topping and place inder broiler til bubbly. watch carefully.
I doubled both of the recipes and used a 13X8 pan.
Everyone liked this again! This topping could be spread on compressed cardboard and people would rave about it! Mark and Scott liked the nuts in the topping.
I thought the previous recipe was much better. The cake was moister and the topping was crunchier. I used a torch this time (thanks to Kellie for my new birthday present!) instead of the broiler because I cooked the cake in a glass pan. Broiled was better...more evenly toasted.
Grammy sent a really interesting cake from Elna and I am trying to find all of the ingredients (something of a scavenger hunt!) So stay tuned for next week's cake! Let them eat cake!!
Sunday, April 26, 2009
Saturday, April 18, 2009
Sunday, April 19. 2009 #6
Grandma's Chocolate Cake
I copied this out of my grandmother's handwritten recipe book. Some of the ingredients and lack of direction were a bit odd but I wanted to try it. I'm going to record here the recipe as she wrote it and then tell you what I did:
1 1/2 cup flour
1 tsp baking powder
1/2 t salt
4 T butter
1 cup sugar
2 eggs
1/2 sour milk (I used sour cream, next time, buttermilk)
1/2 boiling water
2 squares chocolate or cocoa
1 tsp soda
1 tsp vanilla
First I mixed all the dry ingredients.
Then creamed the wet ingredients in my stand mixer. I went with chopped, unsweetened chocolate. It did not incorporate into the batter even with the boiling water. So it ended up as a yellow cake with little bits of unsweetened chocolate throughout. Also, the amount of batter was much less that a standard double layer cake so I used two pans and only ended up baking then for about 15 minutes. I used a chocolate icing that was like the icing on eclairs. It was yummy. Strange cake!! I'll try one more time but use Cocoa and one small sheet pan. Stay tuned for adaptations!!!
Thursday, April 16, 2009
Sunday, April 12, 2009 Week 5
Triple Coconut Cake #5
It is Easter again and my choice is to either bake the lamby-cake again or try a new cake so here goes the new cake:
Triple Coconut Cake
1 tbsp. unsalted butter, softened
3 tbsp. turbinado sugar
1 cup sweetened shredded coconut, toasted
1 1/2 cups cake flour
3/4 tsp. baking powder
1/2 tsp. table salt
1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg
1/2 cup milk
1/2 cup cream of coconut
1/4 cup coconut rum
Preheat oven to 350. Coat an 8 1/2" x 4 1/2" loaf pan with butter and tubinado sugar; set aside. Pulse toasted coconut in food processor until fine; set aside. Whisk flour, baking powder, salt and ground coconut in a bowl; set aside. Cream butter and sugar on medium speed. Beat until white and fluffy, 5-7 minutes, scraping down the side of the bowl periodically. Add egg; blend on medium speed for 1 minute. Combine the milk, cream of coconut and rum in a cup with a pour spout. Alternately beat the dry and wet mixture, starting and ending with dry. After each addition, mix on low speed for 30 seconds then on medium speed for 1 minute. Spoon the batter into the prepared pan; bake for 35 minutes, then rotate the cake 180 degrees in the oven. Bake 30 minutes longer, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 5 minutes, then invert onto a rack to cool upside down. transfer to a cutting board, still upside; slice into wedges. Serve with icing and fruit salsa.
To toast the coconut:
Spread the coconut on a paper or microwaveable plate. Zap it on high for 2-3 minutes, stirring every 30 seconds until it's lightly golden. It will crisp up as it cools.
Fruit Salsa1 cup fresh strawberries, hulled, halved1 cup fresh pineapple, diced2 tsp. fresh mint, choppedjuice of 1/2 a limeStir all the ingredients together.
Tangy Pineapple Icing2 1/2 cups powdered sugar1 Tbsp. light corn syrup1 Tbsp. fresh lime juice2 tsp. lime zest , minced1 cup pineapple juice1/4 cup sugarpinch of saltCombine first 4 ingredients in a bowl. Boil pineapple juice, sugar and salt in a saucepan over high heat until reduced to 1/2 cup. Pour syrup mixture over powdered sugar mixture and stir. ( can be made 1 day ahead of time. Keep at room temperature; thin with lime juice if necessary).
This was not a big hit at our house and it was a ton of work. If you like coconut, give it a shot!!! Looks like "lamby-cake" will be back next Easter!!
This recipe is from Cuisine at Home Magazine Issue #62, April 2007, page 4
It is Easter again and my choice is to either bake the lamby-cake again or try a new cake so here goes the new cake:
Triple Coconut Cake
1 tbsp. unsalted butter, softened
3 tbsp. turbinado sugar
1 cup sweetened shredded coconut, toasted
1 1/2 cups cake flour
3/4 tsp. baking powder
1/2 tsp. table salt
1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg
1/2 cup milk
1/2 cup cream of coconut
1/4 cup coconut rum
Preheat oven to 350. Coat an 8 1/2" x 4 1/2" loaf pan with butter and tubinado sugar; set aside. Pulse toasted coconut in food processor until fine; set aside. Whisk flour, baking powder, salt and ground coconut in a bowl; set aside. Cream butter and sugar on medium speed. Beat until white and fluffy, 5-7 minutes, scraping down the side of the bowl periodically. Add egg; blend on medium speed for 1 minute. Combine the milk, cream of coconut and rum in a cup with a pour spout. Alternately beat the dry and wet mixture, starting and ending with dry. After each addition, mix on low speed for 30 seconds then on medium speed for 1 minute. Spoon the batter into the prepared pan; bake for 35 minutes, then rotate the cake 180 degrees in the oven. Bake 30 minutes longer, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 5 minutes, then invert onto a rack to cool upside down. transfer to a cutting board, still upside; slice into wedges. Serve with icing and fruit salsa.
To toast the coconut:
Spread the coconut on a paper or microwaveable plate. Zap it on high for 2-3 minutes, stirring every 30 seconds until it's lightly golden. It will crisp up as it cools.
Fruit Salsa1 cup fresh strawberries, hulled, halved1 cup fresh pineapple, diced2 tsp. fresh mint, choppedjuice of 1/2 a limeStir all the ingredients together.
Tangy Pineapple Icing2 1/2 cups powdered sugar1 Tbsp. light corn syrup1 Tbsp. fresh lime juice2 tsp. lime zest , minced1 cup pineapple juice1/4 cup sugarpinch of saltCombine first 4 ingredients in a bowl. Boil pineapple juice, sugar and salt in a saucepan over high heat until reduced to 1/2 cup. Pour syrup mixture over powdered sugar mixture and stir. ( can be made 1 day ahead of time. Keep at room temperature; thin with lime juice if necessary).
This was not a big hit at our house and it was a ton of work. If you like coconut, give it a shot!!! Looks like "lamby-cake" will be back next Easter!!
This recipe is from Cuisine at Home Magazine Issue #62, April 2007, page 4
Sunday, April 5, 2009 Week 4
Palm Sunday
Tres Leches
Three Milks cake
My trainer Kayleigh suggested this traditional mexican three milk cake. It has evaporated milk, sweetened condensed milk and cream in it. Below is a recipe from the internet:
Tres Leches Cake Recipe
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
6 eggs
1 cup sugar
1/4 cup water
4 teaspoons Mexican vanilla extract
1 - 14 ounce can sweetened condensed milk
1 - 13 ounce can evaporated milk
3 cups heavy cream
2 tablespoons sugar
Fresh mangoes, strawberries, blackberries, or other fresh fruit, sliced
Directions:
Preheat oven to 350 degrees. Coat a 9 by 3 inch springform pan with a vegetable spray like Pam.
Sift the flour, baking powder, and salt together in a medium size bowl.
Use a kitchenaid mixer for this recipe or any stand mixer will do. Mix the eggs and sugar in the mixer bowl and beat on high speed for about 5 minutes or until the volume has doubled. Reduce the speed to low and add one teaspoon vanilla and water. Mix well.
Gently fold the flour ingredients into the egg mixture. Use the mixer on the slowest setting or fold the flour in with a spatula.
Pour the batter into the springform pan and bake for 35 to 45 minutes. I placed the cake in the center of my oven and it took closer to 45 minutes.
You can tell when it's done when the center is firm and the cake starts to pull away from the sides of the pan.
Cool the cake on a rack for 15 minutes. Place a plate over the cake and turn upside down.
Release the springform pan. The bottom may stick a bit so use a knife to cut along and release the cake.
Place your hand over what is now the bottom of the cake and turn the cake over onto your hand. Gently place the cake right side up onto a serving dish.
Serving It Up
Make sure to serve the tres leches cake on a platter that has a lip to hold in the milk.
Set the cake aside to cool completely. Use a serrated knife to slice and/or peel off the top skin of the cake. You can toss this part away or if you will probably want to see how it tastes.
When the cake is cool, whisk together in a bowl the evaporated milk, the condensed milk, 1 cup of the heavy cream, and 2 teaspoons of the vanilla.
Using a long tooth pick, ice pick or whatever you have available, poke holes all over the cake. The holes will allow the cake to absorb more of the milk.
Pour or spoon the milk mixture slowly all over the cake and allow it time to soak in before adding more milk. Refrigerate.
When you are ready to serve the cake, place the 2 cups whipping cream in a chilled mixing bowl and begin mixing on medium. Add one teaspoon vanilla and the sugar, a tablespoon at a time, and beat on high until stiff peaks form.
Spread whipping cream generously on the top of cake. Garnish with sliced strawberries or blackberries.
Be sure to refrigerate leftovers, if there are any.
Two people in the family liked this cake enough to have the left-overs every day until it was gone. Others didn't like it so much. Very rich and milky sweet.
Tres Leches
Three Milks cake
My trainer Kayleigh suggested this traditional mexican three milk cake. It has evaporated milk, sweetened condensed milk and cream in it. Below is a recipe from the internet:
Tres Leches Cake Recipe
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
6 eggs
1 cup sugar
1/4 cup water
4 teaspoons Mexican vanilla extract
1 - 14 ounce can sweetened condensed milk
1 - 13 ounce can evaporated milk
3 cups heavy cream
2 tablespoons sugar
Fresh mangoes, strawberries, blackberries, or other fresh fruit, sliced
Directions:
Preheat oven to 350 degrees. Coat a 9 by 3 inch springform pan with a vegetable spray like Pam.
Sift the flour, baking powder, and salt together in a medium size bowl.
Use a kitchenaid mixer for this recipe or any stand mixer will do. Mix the eggs and sugar in the mixer bowl and beat on high speed for about 5 minutes or until the volume has doubled. Reduce the speed to low and add one teaspoon vanilla and water. Mix well.
Gently fold the flour ingredients into the egg mixture. Use the mixer on the slowest setting or fold the flour in with a spatula.
Pour the batter into the springform pan and bake for 35 to 45 minutes. I placed the cake in the center of my oven and it took closer to 45 minutes.
You can tell when it's done when the center is firm and the cake starts to pull away from the sides of the pan.
Cool the cake on a rack for 15 minutes. Place a plate over the cake and turn upside down.
Release the springform pan. The bottom may stick a bit so use a knife to cut along and release the cake.
Place your hand over what is now the bottom of the cake and turn the cake over onto your hand. Gently place the cake right side up onto a serving dish.
Serving It Up
Make sure to serve the tres leches cake on a platter that has a lip to hold in the milk.
Set the cake aside to cool completely. Use a serrated knife to slice and/or peel off the top skin of the cake. You can toss this part away or if you will probably want to see how it tastes.
When the cake is cool, whisk together in a bowl the evaporated milk, the condensed milk, 1 cup of the heavy cream, and 2 teaspoons of the vanilla.
Using a long tooth pick, ice pick or whatever you have available, poke holes all over the cake. The holes will allow the cake to absorb more of the milk.
Pour or spoon the milk mixture slowly all over the cake and allow it time to soak in before adding more milk. Refrigerate.
When you are ready to serve the cake, place the 2 cups whipping cream in a chilled mixing bowl and begin mixing on medium. Add one teaspoon vanilla and the sugar, a tablespoon at a time, and beat on high until stiff peaks form.
Spread whipping cream generously on the top of cake. Garnish with sliced strawberries or blackberries.
Be sure to refrigerate leftovers, if there are any.
Two people in the family liked this cake enough to have the left-overs every day until it was gone. Others didn't like it so much. Very rich and milky sweet.
Sunday, March 29, 2009 Week 3
This sheet cake was a favorite of all the McIntyre kids when we were growing up and the Sutter kids heartily endorse that view. In fact my "cake skeptic" loved it!
Cake:
1 cup milk
2 tbsp butter
4 eggs
2 cups sugar
2tsp vanilla
2 cup flour
2 tsp bakong powder
1/4 tsp salt
Topping:
6 tbsp butter
1/2 cup plus 2 tbsp packed brown sugar
4 oz shredded coconut
1 tbsp vanilla
1. Preheat oven to 350. Grease a 9 X 13" pan.
2. Heat milk and butter until scalding.
3. Beat eggs, add sugar, and beat until thick and foamy. Add the hot milk and vanilla.
4. Combine dry ingredients and blend with egg mixture. Pour batter into prepared pan.
5. Bake 25-30 minutes, until knife test or toothpick is dry. Cool cake slightly in pan.
6. Prepare topping. Melt butter in saucepan, add brown sugar. Stir in coconut and vanilla.
7. Spread coconut toppping over the cake as evenly as possible. Place it under a broiler, and broil until bubbly and brown. Watch very carefully, as it can turn from done to burnt in an instant.
8. Cool cake to room temperature and serve.
I hadn't had this cake for probably 20 years when it turned up at a St. Thomas More Church pot luck dinner and the lady who baked it was gracious enough to give me the recipe...Happy Sutters!!!
Cake:
1 cup milk
2 tbsp butter
4 eggs
2 cups sugar
2tsp vanilla
2 cup flour
2 tsp bakong powder
1/4 tsp salt
Topping:
6 tbsp butter
1/2 cup plus 2 tbsp packed brown sugar
4 oz shredded coconut
1 tbsp vanilla
1. Preheat oven to 350. Grease a 9 X 13" pan.
2. Heat milk and butter until scalding.
3. Beat eggs, add sugar, and beat until thick and foamy. Add the hot milk and vanilla.
4. Combine dry ingredients and blend with egg mixture. Pour batter into prepared pan.
5. Bake 25-30 minutes, until knife test or toothpick is dry. Cool cake slightly in pan.
6. Prepare topping. Melt butter in saucepan, add brown sugar. Stir in coconut and vanilla.
7. Spread coconut toppping over the cake as evenly as possible. Place it under a broiler, and broil until bubbly and brown. Watch very carefully, as it can turn from done to burnt in an instant.
8. Cool cake to room temperature and serve.
I hadn't had this cake for probably 20 years when it turned up at a St. Thomas More Church pot luck dinner and the lady who baked it was gracious enough to give me the recipe...Happy Sutters!!!
Sunday, March 22, 2009 Week 2
Judy's Cake
This was my sister Judy's childhood birthday cake:
Judy's Lemon Cake
Bake a lemon cake in two 8 or inch layers. When cake is done, turn layers out to cool.
Icing:
Follow directions for making basic butter frosting (see below) except substitute lemon juice for half the cream and 1/2 tsp grated lemon rind, pkd for the vanilla.
Basic Butter Frosting
Put xxxx sugar through sieve of flour sifter before measuring, then pack firmly into cup.
1/4 cup soft butter 1 tsp vanilla
2 cups xxxxsugar, sifted and firmly packed 2-3 tbsp cream
1/4 tsp salt 1 1/2 tbsp corn syrup
Cream butter until shiny, add sugar gradually, creaming thoroughly. Stir in salt and vanilla. Gradually beat in cream and white syrup, using just enough to produce a smooth spreading consistency. Spread on cake. Covers 2 8-inch layers or 20 cupcakes.
Recipes from Meta Givens Encyclopedia of Cooking
published 1947 Mom's cookbook.
This was my sister Judy's childhood birthday cake:
Judy's Lemon Cake
Bake a lemon cake in two 8 or inch layers. When cake is done, turn layers out to cool.
Icing:
Follow directions for making basic butter frosting (see below) except substitute lemon juice for half the cream and 1/2 tsp grated lemon rind, pkd for the vanilla.
Basic Butter Frosting
Put xxxx sugar through sieve of flour sifter before measuring, then pack firmly into cup.
1/4 cup soft butter 1 tsp vanilla
2 cups xxxxsugar, sifted and firmly packed 2-3 tbsp cream
1/4 tsp salt 1 1/2 tbsp corn syrup
Cream butter until shiny, add sugar gradually, creaming thoroughly. Stir in salt and vanilla. Gradually beat in cream and white syrup, using just enough to produce a smooth spreading consistency. Spread on cake. Covers 2 8-inch layers or 20 cupcakes.
Recipes from Meta Givens Encyclopedia of Cooking
published 1947 Mom's cookbook.
Sunday, March 15, 2009, week 1
My Birthday cake
This is "my" birthday cake. What makes it so special is the Allegretti Frosting!
Make a devils food chocolate cake using two 8 or 9 inch layer pans. After baking, take cake out of pans and cool completely.
Basic 7 Minute Icing
(Double this)
1 egg white 3/4 cup sugar
1/8 tsp cream of tartar 1/2 tsp vanilla
dash of salt 1-2 tsp white corn syrup
3 tbsp cold water
Put first 5 ingredients in top of double boiler, then place over boiling water - upper pan should not touch surface of water. Beat with rotary beater 7 minutes or with electric beater 4 minutes or until icing stands in pointed stiff peaks. Remove from heat. Change hot water for cold and replace top of double boiler. Add vanilla and syrup, then continue beating until icing stands in shiny peaks stiff enough to hold shape. Spread on cake immediately. Enough for top and sides of two 8 inch layers (no, sir). Double recipe for 3 8-inch or two 9-inch layers.
(Beat with a rotary beater???!!! Do you even have one?? Do you even know what one is??)
Allegretti Frosting
Use basic Butter Frosting or 7-minute Icing and spread on cake as directed. Melt 2 squares unsweet chocolate over warm water, beat in 1/4 tsp butter. when cooled, pour chocolate neatly from a spoon around the top edge of cake, dripping it down sides in a natural way. Leave center top of cake white, and the sides just partially striped with chocolate - this gives a strikingly beautiful brown-and-white effect. Let chocolate become firm before cutting cake.
This comes from Meta Givens Encyclopedia of Cooking
copywrite 1947
Mom's cookbook.
My favorite cake made every year for my birthday by my Mom. My kids loved it, too!
This is "my" birthday cake. What makes it so special is the Allegretti Frosting!
Make a devils food chocolate cake using two 8 or 9 inch layer pans. After baking, take cake out of pans and cool completely.
Basic 7 Minute Icing
(Double this)
1 egg white 3/4 cup sugar
1/8 tsp cream of tartar 1/2 tsp vanilla
dash of salt 1-2 tsp white corn syrup
3 tbsp cold water
Put first 5 ingredients in top of double boiler, then place over boiling water - upper pan should not touch surface of water. Beat with rotary beater 7 minutes or with electric beater 4 minutes or until icing stands in pointed stiff peaks. Remove from heat. Change hot water for cold and replace top of double boiler. Add vanilla and syrup, then continue beating until icing stands in shiny peaks stiff enough to hold shape. Spread on cake immediately. Enough for top and sides of two 8 inch layers (no, sir). Double recipe for 3 8-inch or two 9-inch layers.
(Beat with a rotary beater???!!! Do you even have one?? Do you even know what one is??)
Allegretti Frosting
Use basic Butter Frosting or 7-minute Icing and spread on cake as directed. Melt 2 squares unsweet chocolate over warm water, beat in 1/4 tsp butter. when cooled, pour chocolate neatly from a spoon around the top edge of cake, dripping it down sides in a natural way. Leave center top of cake white, and the sides just partially striped with chocolate - this gives a strikingly beautiful brown-and-white effect. Let chocolate become firm before cutting cake.
This comes from Meta Givens Encyclopedia of Cooking
copywrite 1947
Mom's cookbook.
My favorite cake made every year for my birthday by my Mom. My kids loved it, too!
How this got started
This year I turned 50!!!!
My birthday fell on a Wednesday, the actual day of the week I was born 50 years ago. (There is probably a algorithm for that out there and someone is saying, "Of course fifty years later your birthday was on the actual day of your birth!" but I found it a fun fact!) Because I didn't want to bake my own cake we had a very good bakery cake. On a following Sunday, I decided to bake for my family "my" birthday cake...the birthday cake my Mother had made for me every year when I was young. Well, my kids loved it and couldn't believe you could actually make a cake and icing without a box! So I decided that I would make a "Birthday Cake" every Sunday for 50 weeks to commemorate my birthday and bake some great cakes for my family. This is a record of that endeavor...I hope you enjoy as much as we have!!
One note of warning I will on occasion used boxed cake mixes for the cakes!
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