Marble Pound Cake

IMG_5018 Time flies! These past few days have been a whirlwind of work, running, yoga, eating, sleeping. Repeat. It’s finally stopped raining (for now) so I’ve been trying to take advantage of the clear skies on my runs. I’ve also been working on getting a Running page up on this blog! Nothing too exciting, just an easier way for me to organize my thoughts and separate running from food. But like I said before, the recipes will still keep coming so have no fear if you aren’t quite into the running stories!

Let’s talk marble pound cake.

IMG_5020

I’ve actually had this post saved in my drafts for a while now but that doesn’t make me less excited to share it with you! I’ve always loved how beautiful a swirl effect can be in baked goods. This cake takes full advantage of that plus satisfies both white and chocolate cake lovers. I know pound cake isn’t really cake cake, but it’s still cake-like and this recipe especially make a lovely, fluffy pound cake.  Another bonus is that you most likely already have all of the ingredients you need for this recipe (or you can make* certain ingredients) so this is the perfect last-minute recipe!

IMG_5023

*how to make:
– buttermilk: 1 tbsp lemon juice or 1 tbsp white vinegar in a 1-cup measuring cup, fill to top with milk
cake flour: 1 cup all-purpose flour, replace 2 tbsp of flour with 2 tbsp cornstarch and sift

Marble Pound Cake

Yields: 1 9×5 loaf cake

Ingredients:
1/2 cup unsalted butter, room temperature
1 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2/3 cup buttermilk, room temperature
1/4 cup plus 1 tablespoon Dutch-process cocoa powder
butter or spray for pan

Directions:
Preheat oven to 350 degrees. Generously butter or spray a 9-by-5-inch loaf pan; set aside.

Whisk together the cake flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour.

Scoop 1/3 of the batter into another bowl and set aside. In a separate small bowl, mix the cocoa powder and 1/4 cup plus 2 tablespoons of boiling water until smooth. Add the cocoa mixture to the small bowl of cake batter; and stir it well.

To assemble the cake- start by creating a checkerboard pattern in the bottom of the pan by spooning dollops of each batter on opposite sides of the pan. For the second layer, alternate the pattern, spooning vanilla batter over the chocolate and vice versa. Finish with a final layer of batter- again alternating it from the pattern of the 2nd layer. Use a knife or skewer to swirl all the batters together. Make a couple figure 8s and run it back and forth so it is swirled and pretty.

Bake until a cake tester comes out clean, 40-60 minutes (check at 40 minutes by inserting toothpick and if it does not come out clean, leave in longer as needed). Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.

—SOURCE—
The Baker Chick, from Martha Stewart

Carrot Cake with Cream Cheese Frosting

IMG_4806

I’ve decided that a week (and a half) is a perfectly acceptable length of time to mope around, contemplate buying a plane ticket and running way, and consume an embarassing number of microwavable chocolate mug cakes in order to get over the feeling of having a giant hole in my heart. But now I’m back to reality and back to normal! Thank you so much for your love on my last post. Your sweet comments meant the world to me and I adore you. Which is why I want to share with you this carrot cake with cream cheese frosting!

IMG_4791

I really love carrot cake, especially with cream cheese frosting. It’s one of my favourite flavour combinations, yet for some reason up until now I had never baked one myself! To be honest I think I was a little scared to try out a recipe and be disappointed. More often than not, the carrot cakes I’ve tasted have either been too dry, too dense or lacking in flavour. I was so happy with the way this cake turned out though. The carrot cake itself is plain and simple, yet so moist and fluffy. I love how the grated carrots add a lovely pop of orange colour as well. The cream cheese frosting is perfection and if you’re like me and bake your cake in a bundt pan then you will have leftover frosting to snack on 🙂

IMG_4805

Carrot Cake with Cream Cheese Frosting

Ingredients:

For the cake:
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 cups grated carrots

For the frosting:
1/2 cup butter, room temperature
1 package (8 oz) cream cheese, room temperature
1 pound (16 oz) powdered sugar
2 tsp vanilla extract


Directions
:
Preheat oven to 350F.

Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add the flour mixture to first mixture and combine. Then add carrots and stir in gently. Pour into a greased and floured pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until cooked through, 25 minutes (sheet cake) to 50 minutes (Bundt pan), depending on the pan you use.  Cool completely before frosting.

To make the frosting, in a large bowl, cream togetherbutter and cream cheese. Add sugar and vanilla and blend together very well until creamy. Spread on cooled carrot cake. Enjoy!
—SOURCE—
slightly adapted from The Pioneer Woman

Pumpkin Pecan Cake with Brown Butter Icing

IMG_0245I was cleaning out all of my old USBs and deleting a lot of files when I found pictures of this pumpkin pecan cake with brown butter icing hidden away in a file. I realize that this is more of a cake I should be sharing with you in the fall or  early winter (just like these pumpkin bars with cream cheese frosting!) but I couldn’t handle the thought of waiting 8 or 9 months just to share this with you. So here it is in all its glory! This layered cake has a nice, warm pumpkin pecan flavour that is jazzed up with a bit of orange zest. The cake layers are sandwiched with candied pecans and brown butter icing (the icing alone is enough reason to make this cake) and the whole thing is covered with more icing and pecans!  You don’t have to coat the sides of the cake with candied pecans like I did, but I had enough pecans to do so and I didn’t like the way the icing looked plain anyways. This cake was a hit and even if you don’t have plans to bake it now, it’s definitely a cake to bookmark for next fall!
IMG_0250

Pumpkin Pecan Cake with Brown Butter Icing

Ingredients:

For the Cake:
½ cup unsalted butter, softened
1¼ cups packed, light brown sugar
2 eggs
1 cup fresh or canned pumpkin purée (not pie filling)
1 tsp vanilla extract
1½ cups unbleached cake and pastry flour
½ cup ground toasted pecans
1 tsp baking soda
¼ tsp baking powder
½ tsp salt
½ tsp each ground ginger, cinnamon and allspice
1 tsp orange zest
½ cup buttermilk

For the Icing:
½ cup unsalted butter
8 oz cream cheese, softened
¼ cup brown sugar
1¼ cup confectioner’s sugar
2 cups (500 mL) chopped candied pecans** (plus more for garnish)


Directions:

Preheat oven to 350°F (180°C).

Grease sides of two 9-inch (1.5-L) round metal cake pans; line bottoms with parchment paper. Set aside.

In a large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each. Beat in pumpkin and vanilla until incorporated.
In a separate bowl, whisk fl our, ground pecans, baking soda, baking powder, salt, ginger, cinnamon, allspice and orange zest. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of wet. Scrape into pans; smooth. Bake in the centre of oven until a cake tester comes out clean, about 25 to 30 minutes. Let cool in pans on rack for 10 minutes. Turn out onto racks; peel off paper. Invert; let cool.

For icing, in a large heavy skillet, melt butter over medium heat. Cook, stirring occasionally, until the butter turns a golden brown, about 4 minutes. Pour into a bowl and let stand until the little bits sink to the bottom, about 5 minutes. Transfer to freezer and chill until firm, about 15 minutes. Scrape the top of the butter from the bits at the bottom; discard bits.

Transfer brown butter to bowl with the cream cheese and brown sugar. With an electric mixer beat until the brown sugar has dissolved, about 2 minutes. Gradually beat in confectioner’s sugar until incorporated and fluff y, 1 to 2 minutes.

To assemble the cake, brush any crumbs from cake layers. Cut each in half horizontally. Place 1 layer, cut-side up on cake plate. Spread with about ¾ cup (175 mL) of the icing. Sprinkle evenly with ½ cup (125 mL) of the candied pecans. Repeat layers twice. Top with remaining layer, cut-side down. Spread entire cake with a scant cup of the icing to mask. Refrigerate until firm, 30 minutes. Spread cake with remaining icing and decorate with remaining pecans.

** to make candied pecans:
Yields: 2 cups of candied pecans

Ingredients:
1 large egg white
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1/2 teaspoon salt
2 cups raw pecan halves

Directions:
Place a rack in the upper third of the oven and preheat oven to 300 degrees F.  Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk egg white until the whites have foamed into small white bubbles. Add sugar, spices, and salt.  Whisk until thick and opaque. Add pecans and toss to coat. Once thoroughly coated, spoon pecans onto prepared baking sheet. Leave any extra coating in the bowl.

Bake for 30 to 35 minutes, or until nuts are fragrant and toasted golden brown. Remove from oven and allow to cool completely.

—SOURCE—
cake from Food&Drink magazine, candied pecans slightly adapted from Joy the Baker

Cranberry Orange and Pecan Coffee Cake

IMG_4339 Merry Christmas! I hope that everyone has really been enjoying their holidays so far and that you are spending lots of time with your loved ones! We woke up to a light dusting of snow truly making it a white Christmas, hooray!  I wasn’t planning on posting anything today but I was flipping through all of my current drafts and realized with horror that I hadn’t shared this cranberry orange and pecan coffee cake with you yet. I feel a bit guilty not sharing this with you sooner, because this coffee cake is a real game-changer. Every slice screams out happy holidays, for real. Oranges and cranberries brighten up things up and pack a lot of flavour, pecans keeps things nutty and down-to-earth, and the sweet sugary glaze wraps it all together. This is my Christmas gift to you! Enjoy, and then go watch Les Miserables – an incredible take on the musical/novel that will leave you covered in goosebumps for the entire movie.  Happy holidays!IMG_4335

Cranberry Orange and Pecan Coffee Cake

Yields: two 9×5-inch loaves

Ingredients:
For the Cake:
4 cups all-purpose flour
2 cup granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature and cut into medium chunks
2 eggs, beaten
1 1/2 cups fresh squeezed orange juice
2 tablespoon orange zest
1 tablespoon pure vanilla extract
2 cups coarsely chopped fresh cranberries
1 cup coarsely chopped pecans

For the Topping:
4 tablespoons unsalted butter, cold
1/2 cup all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup coarsely chopped pecans

For the Glaze:
1 cup powdered sugar
1 tbsp. milk

Directions:
Place a rack in the center of the oven and preheat oven to 350 degrees F.  Grease a 9×5-inch loaf pan.  Line loaf pan with parchment paper, leaving a few inches of overhang on each side.  Grease the parchment paper and dust with flour on all sides.  Set aside.

In a large bowl, whisk together flour sugar, baking powder, baking soda, and salt.  Add chunks of butter and work the butter into the flour with your fingers.  Try to blend the butter into each bit of the dry ingredients.  The mixture will resemble a coarse meal.

In a medium bowl whisk together eggs, orange juice, orange zest, and vanilla extract.

Add the wet ingredients all at once to the dry ingredients.  Stir together to incorporate.  Add the cranberries and pecans and fold into the batter.

To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.

Divide the batter between the two loaf pans.  Sprinkle each loaf with topping.  Place in the oven and allow to bake until the cake is golden brown and the center is cooked through.  Insert a skewer into the center of the cake to ensure that it’s cooked through, about 50 to 60 minutes.

Remove from the oven and allow to cool in the pans for 15 minutes. Use the parchment paper to life the loaves from the pan and allow to cool further on a wire rack.

For the glaze whisk together 1 cup of powdered sugar and just over a tablespoon of milk, then drizzle over the cooled coffee cake.

Cake can be stored, well wrapped at room temperature, for up to 5 days.

—SOURCE—
Joy the Baker

  • Categories

  • Recent Posts

  • Top Posts & Pages

  • Enter your email address to follow this blog and receive notifications of new posts by email.

  • Paperblog