Asian Pear Bundt Cake

I promised to post this a while back and quickly forgot as I had just sold my waterfront home, got a divorce and moved to my little cottage.

This recipe may be made with any variety of pear, or use apples. Sprinkle the cake with sifted confectioners’ sugar or use a simple Vanilla or Caramel Glaze.

Ingredients

  • For the Fruit Mixture:
  • 3 cups Asian Pears(diced)
  • 1 cup pecans (chopped)
  • 1 teaspoon cinnamon
  • 1/3 cup sugar
  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup brown sugar (packed)
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla
  • 3 large eggs

Instructions

  1. Grease and flour a 12-cup Bundt pan or spray generously with Baker’s Joy or other similar baking spray mixture with flour. Heat oven to 325 F.
  2. Combine diced pears, pecans, 1 teaspoon cinnamon, and 1/3 cup granulated sugar; toss. Cover and set aside.
  3. In a large mixing bowl, combine the flours, brown sugar, 1/2 cup granulated sugar, 2 teaspoons cinnamon, nutmeg, baking powder, salt, and soda; mix to blend thoroughly.
  4. With electric mixture on low, stir in oil, vanilla, and eggs until well blended. Stir in the fruit and nut mixture until blended.
  5. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a toothpick or cake tester inserted in center of the cake comes out clean.
  6. Cool in pan on rack for 15 minutes. Turn out onto rack to cool completely.
  7. Transfer to a serving plate and glaze with a vanilla or caramel glaze or just dust with powdered sugar.

Caramel Glaze

  • 4 tablespoons butter
  • 1/2 cup light brown sugar (packed)
  • Pinch of salt
  • 1/2 cup heavy cream
Instructions
  1. Melt butter in a medium saucepan over medium-low heat
  2. Add the brown sugar to the butter and cook, stirring, for 1 minute
  3. Add salt and cream; bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.
  4. Cool for about 15 to 20 minutes and then drizzle over cake.

Vanilla Glaze

Ingredients

  • 2 cups confectioners’ sugar (sifted before measuring)
  • 2 tablespoons unsalted butter (softened)
  • 1/2 teaspoon vanilla extract (clear for whiter icing)
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons milk
Instructions
  1. Combine the sifted confectioners’ sugar, softened butter, vanilla extract, salt, and 3 tablespoons milk in a mixing bowl.
  2. Stir until smooth and well blended.
  3. Adjust for desired consistency as needed, adding more milk for drizzling or more confectioners’ sugar for spreading.
  4. Use immediately to top a cake, cookies, and other treats.
Asian Pear Bundt Cake

Peach | Cherry Galette

1

This is so fun and easy to make.  I decided to try a new pie crust recipe that I had watched on YouTube a couple of weeks ago.  Cooking Italian with Joe has an interestingly different approach to making what might be a quite good pie crust using egg and milk.

 

Ingredients:

 

 

3 cups (375g) Plain Flour (unbleached and unfortified)
2 tbsp Sugar

1 tsp Salt

2 sticks (220g) of Butter (small cold cubed)

1 beaten Egg mixed with

3/4 cup Milk (cold)

HOW TO MAKE:

  1. Mix flour, sugar & salt to evenly distribute the dry ingredients
  2. Place mixture into a food processor
  3. Add cold butter cubes with the flour mix and give it a few pulses until it transforms into small pea-sized crumbs ( I do it all by hand or with two bakers paddles)Screen Shot 2020-05-25 at 2.53.02 PM
  4. (Use cold utensils if not using a food processor to not melt butter)
  5. Add egg and milk mixture to the processor while pulsing a few more times until the mixture comes together or take the mixture out to the work surface
  6. Make a well with the flour crumbs mixture adding the egg and milk mixture in the well and lightly handling the mixture
    (do not knead)
  7. Incorporate all ingredients together to form a dryish dough
  8. Wrap it well with cling film & refrigerate for 1 hour
  9. Roll out the dough split it in half for two pie crust and roll it out bigger than the pie dish
  10. Fit the rolled out pie dough in the greased and floured pie dish making sure pie dough is press all around the crevices of the dish so it doesn’t sink in or collapse when cooking.
  11. Cut around the edge of the pie dish and refrigerate again for 20 before egg washing it and filling it with pie filling and cooking in the oven.
    Enjoy!

I always save a little of the pastry to make a couple leaves and a simple rose for decorations.

The filling is easy:

Filling:

  • 1/2 cup granulated sugar
  • 3 tablespoons unbleached all-purpose flour or tapioca flour
  • 1/2 teaspoon ground cinnamon
  • 6 to 8 soft peaches, peeled, halved, pitted, and cut into 1/4 to 1/2-inch-thick wedges
    • I used frozen ones, just let them thaw and dried them well.  I had the cherries, so I added them in the mix for color.
  • I add cornstarch, as there is always a little too much liquid.  You can put a little on the pie crust before you add the fillings too!
  • I always add a little butter and sugar to the top, just because I can!

ENJOY!

Peach | Cherry Galette

 Champ de Noël

4.jpg

Here is my version.  Not as perfectly neat, but it tastes amazing. IMG_2536.jpg

Have fun making this to impress family and friends with this modern twist on a classic bûche de Noël stolen from Fine Cooking Magazine.

This delightful looking cake was featured in the December edition of Fine Cooking, one of my favorite magazines.  I stole the photo from the article but will post mine tomorrow when it is decorated.

The layers are vertical rather than horizontal, making for a very dramatic reveal. It is an “all-day” project or one you can do over several days.

[Get a PRINTER-FRIENDLY VERSION HERE with all step-by-step photos.]

This version looks cool, but all the classic elements and flavor pairings are here, so it’s guaranteed to be delicious. The vanilla sponge cake has a delicate texture, yet it’s sturdy enough to “literally” stand on end. The layers are doused with a boozy soaking syrup before they’re coated with a smooth-as-silk, espresso-spiked white chocolate ganache filling and coated with a dreamy, creamy and eggless double-chocolate buttercream.

Like the traditional bûche, the garnishes for this cake can be rustic, whimsical, or elegant. I like to use the tines of a fork to create a barklike design in the buttercream around the side of the cake. Just before serving, I may top the cake with a cluster or two of small meringue mushrooms along with chocolate shavings for bark. You can add silver or white dragées for ice crystals, sugar-coated cranberries for a pop of color, a mint sprig or two for signs of spring, chopped pistachios for lichen, and a dusting of confectioners’ sugar for snow. Extra meringue mushrooms look great arranged around the base of the cake.

Vertical variation

While the garnishes make the cake look spectacular, what people really want to know is how I make those magical vertical layers.
All in all, it’s a straightforward process: You use what could be called a “wrapping” technique to assemble the cake. After baking the sponge cake in a large rimmed baking sheet, cut it into five strips. To train the shape of the innermost strip of cake and avoid cracking in the final product, I roll up one strip in paper towels while it’s still warm, just as you would when you’re making a jelly roll. I then roll the remaining strips up in a tight spiral together to train them. The ends of these strips are cut on an angle to create beveled edges; this step helps the strips to lie flat as the cake is assembled.

Start building the cake by brushing the innermost strip with soaking syrup then coating it with white chocolate espresso ganache. After this centerpiece is rolled and positioned on a plate, brush, fill, and wrap the remaining four beveled cake strips one at a time around it. The technique sounds complicated, but as you’ll see, it’s an easy-to-follow
process.

 Champ de Noël

Explosion Cake

 

2.jpg

My granddaughter and I saw this in a magazine, not knowing how “famous” it was and decided to make one.   If you have a collection of sprinkles you might like to use, it is a great way to use them all, or at least most of them.   It is a really fun cake to make, with all the different colors and layers.  It looks like a regular cake (with lots of sprinkles) till you cut the first piece.

1.jpg

It is a very simple recipe and easy to make, but you do need six six-inch cake pans.  I actually only had five but had a springform, the right size for the sixth.  The only thing I did notice is that the springform, which was dark took about 2-3 minutes longer to cook, so that is something to aware of if you are using different colored pans.  I may just buy a sixth six-inch pan today.

The basic recipe is a simple white cake and if you are not a “baker”, you could use a boxed white cake.  I baked the cakes two at a time, so I did not crowd the cakes.  Luckily I have two ovens, so it did not take long.

FROSTING

8 ounces unsalted butter, at room temperature

16 ounces cream cheese, cold

1 tablespoon vanilla extract

32 ounces powdered sugar

CAKE

2¼ cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon table salt

3/4 cup unsalted butter, at room temperature

1½ cups granulated white sugar

3 large eggs

1 tablespoon vanilla extract

1⅓ cups milk

Food coloring

Nonstick cooking spray

 

Preparation

Cake:

1. Preheat your oven to 350°F and put the oven rack in the middle of the oven (if you are using a convection oven, set it to 325°F).

2. Combine the flour, baking powder, and salt in a large bowl and whisk until they are really mixed together. You have to mix all the dry ingredients together first so that there are no clumps in your batter, which will create white spots. Set aside.

3. In a separate bowl, use an electric mixer on medium speed to blend the butter and sugar together, until they become fluffy. Make sure to scrape the sides of the bowl with a spatula so it’s all mixed in from the sides.  Be sure all the butter is blended, so there are no lumps of butter.

4. Add the eggs, one at a time, to the butter-sugar mixture, with the mixer on medium speed.  Scrape the sides of the bowl.

5. Add the vanilla to the milk and set it aside.

6. Mix about 1/3 of your dry ingredients into the butter-sugar-egg mixture, then blend in half of the milk, always mixing on medium speed.

7. Mix in the second third of the dry ingredients, then the remaining milk mixture.

8. Stop the mixer for a few seconds and use a spatula to push down anything sticking to the sides of the bowl as you go, then mix in the last of the flour mixture. Make sure it’s all mixed in from the sides and everything is smooth. You don’t want any lumps, but don’t overmix it so stop the mixer as soon as the batter is smooth.

9. Divide the batter evenly into six portions. They don’t have to be exactly identical, but you want them to be close: You can use any small bowls that are all the same size: Just slowly pour the batter into each of the bowls a little at a time until they are all at the same height (it’s about 1 cup of batter per bowl).

10. Color the batter individually in rainbow colors: I used purple, turquoise, green, yellow, orange, and pink for our six-layer cakes. Start with a tiny drop of food coloring, stir it in completely, then add more until it is your desired color (the baked cake will come out pretty close to what you see the outside will be a little brown, but that gets covered with frosting).

11. Spray six 6-inch round baking pans with cooking spray, then pour the colored batter into the greased pans.

12. Bake the cakes two at a time for 8 minutes without opening the oven door. Then rotate each pan so the front faces the back. Bake for another 8 minutes, or until a toothpick comes out clean when you insert it into the middle of the cake (cakes are very sensitive. The less you open your oven, the better your cake will come out! I don’t know exactly why, but I know it).

13. Let the cakes cool in the pans for 5-10 minutes (when they’re warm, they’re really fragile, and that’s when they tend to break.) Then flip them over onto a baking sheet or cooling rack and let them cool completely before you frost them.

Frosting:

Use an electric mixer on medium speed to blend the butter until it is smooth. Add the cream cheese and blend it together until there are no lumps. Then add the vanilla. Stop the mixer and use a spatula to push down anything sticking to the sides of the bowl, making sure it’s all mixed in from the sides and everything is smooth.

Mix in the powdered sugar a little bit at a time on the lowest speed otherwise, it will fly everywhere! Use the spatula to push down anything sticking to the sides of the bowl, making sure it’s all mixed in from the sides and everything is smooth.

Be sure it is all perfectly blended or you may lumps when you go to frost the cake.  It is a fun project.  We used the cutouts in the middle to make what I called the “The Leaning Tower of Caka.”

Assembling:

This is the fun part:  Cut a circle using a 2 inch or so biscuit cutter on five of the six layers.  Put a little frosting on the plate, so the first layer will adhere.  I use commercial cake cardboard available at Walmart, Joanns or Michaels.  Add the first layer, then frost it with nothing in the middle.  Continue to the top layer.  I do a thin coat of frosting over the entire cake, then put in the refrigerator till it is hard.  That makes it easier to put on the final layer of frosting.  There are several YouTubes online that walk you through how to do it.

The outside is a little tricky.  I put the entire cake in a big bowl in my kitchen sink and handful by handful, from the bottom up, added the sprinkles.  It was amazingly easy this way and quick.  Add a little touch-up and you are done.  The fun part is cutting the first piece of this cake.

Be ready as it can make a mess!  I think I am still cleaning up sprinkles!   I put ours in a tray with higher edges, so it would not go all over the floor. We photographed and delivered it to our local Fire Department.

Explosion Cake

Tarta de Santiago Recipe – Spanish Almond Cake

1.jpg

An authentic recipe for the Spanish Almond Cake found on the Camino de Santiago.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course: Dessert, Snack
Cuisine: Gluten-Free

Ingredients

  • 1/2 pound (1 3/4 cups) whole almonds, preferably blanched
  • 6 large eggs separated
  • 1 1/4 cups superfine sugar
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 4 drops almond extract
  • Confectioners’ sugar for dusting

Instructions

  • Finely grind the almonds in a food processor.
  • With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
  • With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so you will need to fold it quite a bit).
  • Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour or spray with cooking spray. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
  • Just before serving, dust the top of the cake with confectioners’ sugar. Or, if you like, cut a St. James Cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners’ sugar, then remove the paper.

Notes

Stencil the top of the cake using the traditional cross symbol of Saint James.
2.png
Tarta de Santiago Recipe – Spanish Almond Cake