Lately I’ve seen several articles talking about the best product to use to get an even release of your cake from a bundt pan. While I still believe the easiest thing to use is a commercial baking spray of flour and oil; I have also…
I had a misstep with a cake this week. I made a Butterscotch cake with Cream Filling this week. I was so excited for the creaminess and flavors to come together. I always advise you to take the cake out of the oven whether are…
Even here, in Los Angeles, you can feel the end of summer in the air. At the Farmers Market’s the summer fruit is getting to be less and less.
Last week I grabbed the last few apricots. I immediately came home and made a cornmeal upside down cake. The apricots were amazing and jammy. I added some lemon zest and tarragon and it gave it the freshest flavor!
I used apricots and some of my homemade apricot brandy. You can use any stone fruit and change up the liquor. How about plums and cassis? Or Peaches with Grand Mariner? The possibilities are endless.
Please be sure to send me your pictures, comments and suggestions.
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Apricot Cornmeal Cake
- 1/4 cup Unsalted Butter
- 3/4 cup Dark brown Sugar, packed
- 2 Tbs. Apricot Brandy I make my own. You can use store bought or Grand Marnier.
- 2 pounds Fresh Apricots, sliced in half and pitted
- 1-1/4 cups All-purpose Flour
- 1/4 cup Good Quality Cornmeal
- 1-1/2 tsp. Baking Powder
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Fresh Lemon Zest
- 1 cup Unsalted Butter, room temperature
- 3/4 cup White Granulated Sugar
- 2 jumbo eggs, room temperature
- 1/2 tsp. Vanilla extract almond extract would work here too.
- 1/4 tsp. Fresh chopped Tarragon
- 1/2 cup Whole Milk
- In a 10" skillet, melt butter, over a medium heat. Add brown sugar and brandy. WHile constantly stirring, bring to s slow boil.Remove from heat and let cool slightly.Arrange the apricot halves in concentric circles, covering all the sugar/butter.Set aside.
- Preheat oven to 350°.In a medium bowl, whisk together flour, cornmeal, baking powder, salt and lemon zest. Set aside.In the bowl of a stand-up mixer, fitted with the paddle attachment, beat together the butter and sugar until light and fluffy.Add the eggs, one at a time, beating until each egg is fully incorporated.Add in vanilla and tarragon.
- Turn mixer to low speed and add flour mixture, alternating with milk, in halves.Be careful to not overwork the batter. You can gently finish with a spatula. The batter will be thick.Carefully, spread the batter over the apricots, in pan. I use an ice cream scoop to place the batter and then gently spread and smooth evenly over fruit.Work gingerly so as not to move fruit around too much. It doesn't have to be perfect.
- Bake for 40-50 minutes. You want your cake to just be starting to pull away from the side of skillet.I recently started "listening" to my cakes. If they are bubbling too loud, they are still cooking. You want the center to feel set in the center. You can also check internal temp. It shold be around 195°. Remeber it will still bake a little when out of oven.
- Let cool for about 20 minutes, then run knife around edge to loosen cake from pan.Carefully, turn cake out onto platter, slightly larger than the pan.Garnish with some fresh tarragon or mint.Serve while still warm.
In my world Carrot Cake strikes the perfect balance! It’s not too sweet, but it’s not savory. My cream cheese frosting is sweet but has a tart finish. And it’s carrots so you’re really eating a vegetable! My family can be finicky and…
You know I love cake. I am always looking for new ways to eat cake and different cakes to make. This Margarita Cake is a delicious way to imbibe. If you want o make it alcohol free, substitute margarita mix for the tequila. This cake…
Every now and then, a cake hits me between the eyes. This is one of those cakes.
As I have said before, I love Tahini!.
This cake has tahini in the cake and the frosting so it hits all the notes for me. I even note a pus sign by the tahini amounts, just to let you know go for it.
The lemon zest and the sour cream, in the cake batter settles downtime richness of the tahini. But in that frosting you just want to go for it.
This cake will keep for several days, in the refrigerator. Good luck with that, I couldn’t even get a picture before my crew dove in!
- 1/2 cup Unsalted Butter, at room temperature
- 3-1/2 cups All-Purpose Flour
- 2 tsps. Baking Powder
- 1-1/2 tsps. Kosher salt, I like Diamond.
- 1 tsp. Baking Soda
- 1/2 cup Avocado Oil
- 1-3/4 cups Granulated White Sugar
- 4 jumbo Eggs, at room temperature.
- 1 cup Whole Milk, at room temperature.
- 1/2+ cup Tahini, I used Soom, stirred and at room temperature.
- 2 tsps. Vanilla Extract
- 1 tsp. Lemon Zest
- 1 cup Sour Cream, at room temperature.
- 1 cup Unsalted Butter, at room temperature.
- 2 cups Confectioners Sugar, measured then sifted.
- 1/2 + cup Tahini, stirred and at room temperature.
- 1 tsp. Vanilla Extract
- 1/2 tsp. Kosher Salt
- 2 Tbs. Heavy Cream
- Preheat the oven to 350°Butter and flour a 9x13 baking pan.
- In a medium bowl, whisk together dry ingredients. Set aside.Using your hands, mix sugar and lemon zest together, and set aside.In the bowl of a stand up mixer, fitted with a paddle attachment, cream the butter, until light and fluffy, on medium speed. Butter should be a pale yellow. Add the oil and sugar/zest. Continue to beat another 2 minutes until light and fluffy and well blended.Add the eggs, one at a time. Blend each well.Beat in the milk, tahini, vanilla. Add in sour cream and beat until just combined.
- Turn mixer to low and begin adding flour mixture, gradually. Beat until just combined. At this point you don't want to overwork the batter.Pour batter into prepared pan and use a spatula to run through batter and smooth top. This will help eliminate air bubbles.Bake for 25-30 minutes until a tester comes out with just a few moist crumbs.
- Let cool in pan for 10 minutes, then turnout to cooling rack Let cool completely before frosting.
- In a stand up mixer, fitted with paddle attachment, cream the butter for 3-5 minutes to get really creamy and fluffy.Reduce speed and add tahini, vanilla and salt.Once fully incorporated, gradually add confectioners sugar, until well combined.Change attachments to whisk and add 2Tbs. Heavy Cream. Start slow then increase speed until fluffy.Frost the top and sides of cake. Serve!
I am so very fortunate to live in Southern California, where we get fresh strawberries year round. But even here, those summer series are special Our season is peaking for the next few weeks and I am fully taking advantage of it. Those dark red…
The South has a long love affair with pound cake. As I have said before, my family has hundreds of recipe variations, designed to suit any mood or occasion. When I cam across this recipe, in Southern Living, I knew it would be a keeper.…
I admit it I am jumping on the bandwagon! I’ve seen the Trader Joes Pancake Bread in a loaf style, delicious.
I’ve seen dozens of Pancake bread recipes but have seen a lot of Pancake Cake recipes so I though I’d dive in. I am working on my first cookbook, Cake for Breakfast, so this was an obvious cake for me to create. I hope you enjoy it! I can’t wait to hear your thoughts.
- Bundt Pan
- 3 cups All-Purpose Flour
- 2/3 cup Granulated White Sugar
- 1 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 1 teaspoon Fine Sea Salt
- 3 Jumbo Eggs
- 2/3 cup Butter, melted
- 1/2 cup Buttermilk
- 1/2 cup Heavy Cream
- 1 cup Maple Syrup
- 1 teaspoon Maple sugar, or flakes
- 1/2 teaspoon Pure Vanilla Extract
- Preheat oven to 350°Generously grease and flour a bundt pan. Make sure to get in all the crevices.
- Whisk together flour, white sugar, baking soda, baking powder and salt in a large bowl and set aside.In a separate bowl mix together the eggs, butter, buttermilk, cream , maple syrup, maple sugar and vanilla.
- Pour liquid ingredients into dry ingredients, whisking as you do. Whisk until the batter is smmoth and no dry bits are left.
- Pour into prepared pan and bake for 35-50 minutes. A tester inserted should come out with just a few moist crumbs.Cool in pan for 10 minutes then turn out onto rack. Cool completely.Make a glaze of 2 cups, sifted, confectioners' sugar with 3 tablespoons of maple syrup. If it gets to thick but you are happy with flavor, you can add whole milk, 1 teaspoon at a time.
These Madelines are sheer perfection! You get fantastic flavor from the freshest ingredients and golden butter. You get the iconic bump, from chilling you batter and starting in a hot oven. You can indulge in the rich flavor of vanilla with a hint of lemon.…
Growing up in Los Angeles, there were a few staple treats. Sometimes, it was a midnight run to Western Bagel to get hot bagels just out of the oven and other times it was Mis Grace Lemon Cake. Miss Grace holds a special place because,…
I love sweet tea. However long ago my grandparents started making with sweet n low. Traditionally it is made with a simple syrup. While I can’t really drink tea that sweet anymore, I’ve often wondered what it would be like in cake form. Well here is my version.
Because it includes steeping tea, some of the steps take a little longer, but it is oh so worth it.
Sweet Tea Cake
- 2 cups All-Purpose Flour
- 2-1/2 teaspoons Baking Powder
- 1/4 teaspoon Fine Sea Salt
- 4 Large Eggs, at room temperature
- 1-1/2 cups Granulated White Sugar
- 1 cup Whole Milk
- 1/2 cup unsalted butter, cut into cubes
- 2 Family Sized Iced Tea Bags
- 3 teaspoons Pure Vanilla Extract
- 3 teaspoons Avocado Oil, coconut oil will work too
Sweet Tea Simple Syrup
- 1/2 cup Water
- 2 Family Sized Iced Tea Bags
- 1/2 cup Sugar
- 1/4 cup Whole Milk
- 1 Family Sized Iced Tea Bags
- 1 cup Unsalted Butter, at room temperature
- 1 pound Confectioners' Sugar, sifted
- 3 teaspoons Pure Vanilla Extract
- Preheat oven to 350°. Preheat for at least 20 minutes and use an oven thermometer to insure proper heat.Grease, with butter, 2 8" and line with parchment paper.
- Whisk together flour, baking powder and salt in a large bowl and set aside.In a stand-up a mixer beat eggs, on medium speed, untl frothy. With mixer still going, gradually add sugar and then beat on medium high speed until tripled volume.
- Heat the milk, butter and teabags in a small saucepan, to melt the butter. Do not let it come to a boil, but a slight foam is okay.Remove from heat and let steep for a minute or two but not cool, completely.
- On low speed, add flour mixture to egg mixture in three portions, until just combined. Do not overwork.Pour hot milk, vanilla and oil into another bowl. While vigorously whisking add about a cup of egg mixture into the hot milk. You are "tempering" the eggs so that you can mix the rest in without making scrambled eggs.Turn stand up mixer back on a low speed and gradually add remaining hot milk to egg/flour mixture.Be sure to scrape down sides and bottom and if needed, give one last run on the mixer.
- Pour batter into prepared pans and give a couple of knocks on the counter to get rid of air bubbles.Bake, at 350°, for about 30 minutes. Tester should come out with just a few moist crumbs.While cakes is baking, make simple syrup. When cakes first comes out of oven, poke holes in cakes and brush simple syrup all over cakes. You can brush again before frosting to keep crumbs at bay.Let cake cool in pans for 15 minutes then turn out onto racks and let cool completely, before frosting.
- Bring water to a boil. Add tea bags and remove from heat, to steep for 5 minutes.Remove tea bags and add sugar. Put back on medium heat and stir until sugar is completely dissolved.Let cool.
Sweet Tea Buttercream
- FEEL FREE TO DOUBLE THE RECIPE.Put tea bags in whole milk and set aside.In the bowl of a stand up mixer, fitted with a whisk attachment, beat butter for a full minute until creamy.Add in vanilla, slowly, and combine well.Gradually start adding sifted confectioners' sugar, until all incorporated.Remove tea bags from milk.Slowly add milk just until desired consistency, You may not need to use it all.
- Once cake is completely cool, frost generously and serve.