Tag: cake

My kinda Tea Cake. Earl Grey Cake with Dark Chocolate and Orange.

My kinda Tea Cake. Earl Grey Cake with Dark Chocolate and Orange.

I have so many English friends. Some are ex-pats and others claim family status. One thread connects them all; they love orange and chocolate together. When I came across the original recipe, on the NYT Cooking app, I knew my friends would love it. I…

Cake “Goop”

Cake “Goop”

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…

Do As I Say … Butterscotch Cake with Cream Filling

Do As I Say … Butterscotch Cake with Cream Filling

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 a few moist crumbs that come out on a tester. But I didn’t heed my own advice and was deceived by some actual cake batter on my tester. So I reset the timer for 2 minutes.

This is a perfect time to talk about some basics on how to tell when your baked goods are done.

I stand by my crumbs on the tester guideline but be prepared to make a mistake. In my case my cake came out dry (very dry). I was lucky that I had added the cream filling and that helped with the dryness. A trusted colleague also reminded me there is little that a scoop of good vanilla ice cream can’t cure.

But what could I have done differently? First off I should remember that the uncooked cake batter will rise to the top of the pan as the rest cooks. I could have taken a chance that the one section of batter, would have been fine. I would have covered the cake with some foil while letting it cool and that would facilitate a little more baking.

I also could have used a trick I learned on Great British Bake-Off; Use my meat thermometer and make sure that it was at 195°-200° F.

The other trick I learned from GBBO is to listen to your cake. That’s right! One of the competitors listens. Your cake should be pretty close to silent. If you hear a lot of bubbling, it still needs to cook.

So there are some good tricks for knowing if your cake is done. Here is the recipe for the Butterscotch Cake with Cream Filling. You know the drill. Please send me your photos if you make it. Let me know what you think and add your comments. And don’t forget to follow me on instagram @whiskinthesouthern.

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5 from 1 vote

Butterscotch Cake

I adapted this recipe from Browned Butter Blondie. You can make the glaze or you can just drizzle store bought Caramel Sauce over it.
Course: Endings
Cuisine: American
Keyword: brown sugar, Butterscotch, cake

Equipment

  • A candy thermometer will be helpful for glaze.

Ingredients

  • 2 cups All-Purpose Flour
  • 1/2 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • 1/2 tsp. Kosher Salt
  • 1-1/2 Stick Unslated Butter, room temperature
  • 2 cups Dark Brown Sugar
  • 1 cup Full-fat Sour Cream, room temperature
  • 1-1/2 tsp. Vanilla Extract
  • 3 jumbo Eggs, room temperature

Cream Filling

  • 1 cup Marshmallow Cream
  • 1/2 cup Salted Butter, softened
  • 1/2 tsp. Vanilla Extract
  • 2-3 tsp. Heavy Cream
  • 1-1/2 cups Confectioners Sugar, measure then sift

Glaze

  • 3 Tbs. Unsalted Butter
  • 1/2 cup Light Brown Sugar
  • 1/4 cup Heavy Whipping Cream
  • Tbs. Maple Syrup
  • 1/2 tsp. Kosher Salt
  • 1/3 cup Confectioners Sugar, measured then sifted.

Instructions

Cake

  • Preheat oven to 350°.
    In a medium bowl, whisk together flour, baking soda, baking powder and salt together. Set asisde.
  • In the bowl of a stand up mixer fitted with the paddle attachment, beat together butter and sugar, until light and fluffy.
    Scrape down sides and add eggs, one at a time.
    Add vanilla and mix well to combine.
  • Alternating with sour cream, add flour in three additions. Mix on low and don't over mix. You can always incorporate last bits of flour with spatula before you pour int o pan.
    Generously grease a bundt pan. make sure you get into all the crevices.
    Place batter into pan. I like to use a large scoop to make sure it is in pan as even as possible.Smooth top and gie the pan a firm tap to release any air bubbles.
    Bake for about 45 minutes. You have to know your oven. My oven only took about 35 minutes.
    You want your tester to come out with a few moist crumbs. Remember it will continue to bake as the pan cools.
  • Let cool in pan for 10 minutes then turn out onto cooling rack of serving platter.
    Let cool completely before glazing.

Cream Filling

  • In a large bowl beat marshmallow cream and butter.
    Add in vanilla aand heavy crea and blend well.
    Gradually add in confectioners sugar until blended and fluffy. you can add another teaspoon of heavy cream if it is too thick.
    Place into a piping bag, fitted with a large round tip.
  • Carefull flip cooled cake over. You can use either a melon baller to cut in 2-inch deep holes, save "tops"; or you can cut a trough half way thru cake and fill with cream.
    Carefully replace tops or cake from trough and flip back over.

Glaze

  • You will need to make the glaze when it is ready to be used.
    So once the cake is completely cool and stuffed, melt the butter in a medium saucepan over a medium heat.
    Once butter is melted stir in brown sugar, salt, maple syrup and heavy cream.
    Bring to a simmer, stirring ocassionally. Glaze should thicken as it heats. Simmer for about 5 minutes.
    Remove from heat and immediately whisk in sifted confections sugar, until incorporated and smooth.
    Work quickly to drizzle glaze over cake. It will start to set as it cools and won't be pourable.
    Let sit for 10 mintes before slicing.
Summer Stone Fruit Cornmeal Cake

Summer Stone Fruit Cornmeal Cake

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…

Carrot Cake- Have your cake and veggies too!

Carrot Cake- Have your cake and veggies too!

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…

Margarita Cake

Margarita Cake

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.

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Margarita Cake

This cake was fun to develop. I took pieces from a lot different recipes and made it my own.
Prep Time1 hr
Course: Endings
Cuisine: American
Keyword: cake, lime, margarita, tequila

Ingredients

Cake

  • 2-1/2 cups All-Purpose Flour
  • 3 Tbs. Lime Flavored Gelatin
  • 1 tsp. Baking Powder
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Baking Soda
  • 2 cups Unsalted Butter, at room temperature
  • 2 cups Granulated White Sugar
  • 3 jumbo Eggs, at room temperature
  • 1-1/2 cups Buttermilk, at room temperature

Simple Syrup

  • 1/2 cup Granulated White Sugar
  • 1/4 cup Nellies, Key Lime Juice, can order from Amazon can substitute fresh Lime juice
  • 1/4 tsp. Tequila, Remember if you wouldn't drink it don't cook with it.

Buttercream

  • 2 cups Unsalted Butter, at room temperature
  • 6 cups Confectioners sugar, sifted
  • 2-3 Tbs. Heavy Cream
  • 2 tsp. Vanilla
  • pinch Kosher Salt
  • Zest of 1 lime
  • 3-4 Tbs. Tequila

Instructions

Cake

  • Preheat oven to 350°.
    Butter, flour and line with parchment paper, 3 8" round cake pans.
  • In a small bowl combine all dry ingredients.
    In the bowl of a stand-up mixer fitted with the paddle attachment, beat butter unitl ight and creamy, about 3 minutes.
    Gradually add in sugar and beat until light and fluffy.
    Add eggs, one at a time, beating until combined, after each egg.
    With mixer on low add dry ingredients to butter, alternating with buttermilk. Beat only until just incorporated, Do not overwork. Start and finish with dry ingredients.
    Beat in vanilla.
  • Divide batter evenly between three pans. I use a large ice cream scoop to make sure it is even.
    Bake 27-30 minutes. You want your tester to come out with just a few moist crumbs.
    Allow to cool completely, on rack, before removing from pans.

Simple Syrup

  • Combine sugar, lime juice and tequila in a small sauce pan.
    Stir over a low heat until sugar is dissolved. Then bring to a low boil.
    Remove from heat and let cool to room temperature

Buttercream

  • In bowl of a stand-up mixer, beat butter until light in color and fluffy, about 3-5 minutes.
    With mixer on low, add vanilla, salt, zest and tequila.
    Then add confectioners sugar about a cup at a time.
    Change attachment to whisk and beat in cream, on high. You are basically gettting the cream to soft or medium peaks, to hold up frosting. This could take 5-7 minutes.
  • To assemble cakes:
    With a pastry brush, "paint" each layer with simple syrup. You don't want it drenched but you want it coated on all sides.
    Spread enough frosting to cover the top of first layer across the top. Add another cake layer and repeat. For third layer, frost all three layers on the sides and work towards the top. Be generous with frosting. Then smooth tops and frost top layer.
  • Garnish cake with a rim of Flake salt, like Maldon. I like to srpinkle more lime zest over the top and then place a lime wedge for decoration.
Tahini Cake

Tahini 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…

It’s Strawberry Season!!!!

It’s Strawberry Season!!!!

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…

A Fresh Twist on Pound Cake

A Fresh Twist on Pound Cake

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 added more thyme, because the flavor is so fresh and herby, especially with the lemon. I also loved the texture that cornmeal gave this cake. It was so good and really woke up my tastebuds. It maybe a permanent addition to all my pound cakes.

I hope you love it as much as I do. You know my drill. Please post pictures and comments. I love hearing form you.

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Lemon Thyme Cornmeal Pound Cake

A delicious take on a traditional poundcake
Course: Beginnings
Cuisine: American
Keyword: cake, cornmeal, lemon, poundcake, thyme

Ingredients

Cake

  • 1-1/4 cups Granulated White Sugar
  • 1/2 cup Unsalted Butter, at room temperature
  • 3 Large Eggs
  • 1 cup All-Purpose Flour
  • 1/2 cup Fine Yellow Cornmeal
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Baking Soda
  • 1/2 cup Plain Greek Yogurt
  • 1 teaspoon Lemon Zest
  • 2 Tablespoons Fresh Lemon Juice (1 Lemon)
  • 2 teaspoons finely chopped fresh thyme, save some sprigs for garnish

Glaze

  • 2 cups Confectioners' Sugar, sifted
  • 2-3 Tablespoons Fresh Lemon Juice

Instructions

Cake

  • Preheat ovent ot 325°.
    Grease and flour a 9x5 loaf pan.
  • In a stand-up mixer, fitted with a paddle attachment, Beat Granulated sugar and butter, until light and creamy. Be sure to scrape down sides and bottom of bowl.
    Add eggs, one at a time, until just incorporated.
  • In another bowl whisk together flour, cornmeal,salt and baking soda.
    Gradually add flour mixture to butter mixture, alternating with yogurt, in 3 additions. Beat just until incorporated. Do not over work.
    Stir in Lemon zest, chopped thyme and 2 tablespoons Lemon juice.
  • Pour batter into prepared lloaf pan and smooth top.
    Bake 60-70 minutes, until a tester comes out with just a few moist crumbs.
    Let cool in pan for 10 minutes then turnout onto rack and cool completely.
  • While cake is cooling, make glaze.

Glaze

  • Gradually whisk lemon juice into confectioners' sugar to desired consistency and smooth.
    Pour generously over cake.
Pancake Cake!

Pancake Cake!

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…

Nancy SIlverton’s Madelines

Nancy SIlverton’s Madelines

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.…

Miss Grace Lemon Cake

Miss Grace Lemon Cake

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, it was the dessert my mother always took to USC football games when we were tailgating. It is the perfect combination of lemon and butter flavors. It is tart and sweet at the same time.

My mother’s friend used to say that we had to cut it very, very thin to appreciate the flavor.

Long ago it was sold to another bakery here in Los Angeles and somehow it never felt the same. I have been trying to recreate that flavor forever and I think I have finally come up with the perfect recipe.

If you are familiar with Miss Grace, let me know what you think. Did I nail it!

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Copycat Lemon Bundt Cake

My favorite bakery cake, broken down for you to make at home.
Course: Endings
Cuisine: American
Keyword: butter, cake, lemon

Ingredients

Cake

  • 1 cup Unsalted butter, at room temperature
  • 2-1/4 cups Granulated White Sugar
  • 3 Large Eggs, at room temperature
  • 3 cups All-Purpose Flour, sifted
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk
  • 2 Tablespoons freshly grated lemon zest, firmly packed
  • 3 Tablespoons Fresh Lemon Juice

Lemon Glaze

  • 2 cups Confectioners' Sugar, sifted
  • 1/4 cup Fresh Lemon Juice

Instructions

Cake

  • Preheat oven to 325°.
    Butter, generously, the bundt pan.
    In a stand-up mixer fitted with a paddle, cream butter until it is light in color.
    Gradually add sugar and beat unti light and fluffy.
    Add eggs, one at a time.
  • In a separate bowl, whisk together flour, soda and salt.
    Alternating with Buttermilk, add the flour mixture to butter mixture. Start and finish with flour.
    Beat until just combined, do not overwork.
    Add in the lemon zest and lemon juice and stir to just combine.
  • Pour batter into prepared bundt pan.
    Bake for 55-65 minutes, depending on your oven. A tester should come out with just a few moist crumbs.
    Let cool in pan, for 10 minutes them turn out and cool completely on a rack.

Lemon Glaze

  • While cake is cooling, make glaze.
    Using a handheld whisk, gradually add lemon juice to confectioners' sugar. Only add the amount of lemon juice you need for a thick pourable glaze. You don't want it to be too runny.
    When cake is cool, pour glaze generouslu around cake.