Burnt Basque Cake

Ingredients

• Three 8-ounce packages cream cheese
• 1 1/2 cups granulated sugar
• 1/2 teaspoon salt
• 5 large eggs
• 3/4 cup heavy cream
• 1 cup cake flour

Prepare

1. Position a rack in the center of the oven and preheat the oven to 500 degree F.
2. To prepare the pan: Take two sheets of 16 1/2″ x 12 1/4″ parchment and crumple each into a ball. If you don’t have parchment that size, you’ll need enough to cover roughly a 15” square.
3. Uncrumple the parchment completely and overlap the two sheets in a cross, pressing them into a 9” springform pan to completely cover the bottom and sides of the pan. The paper won’t lie flush with the sides, but crumpling it first will make fitting it into the pan easier.
4. Fold the overhanging parchment down over the outside edge of the pan to ensure that the top of the cake remains visible and open to the oven’s heat.
5. To make the cake: Place all the ingredients in the bowl of a food processor fitted with the blade attachment (11-cup capacity is best; see “tips,” below, for alternatives).
6. Process the batter until it’s smooth and lump-free, about 5 minutes, scraping the bowl about halfway through.
7. Pour the batter into the prepared pan and transfer the pan to the middle rack in the oven.
8. To bake the cake: Bake the cheesecake for 25 to 30 minutes, until the top is a deep-dark brown, the edges are just set, and the center is still quite jiggly. A digital thermometer inserted 1″ from the edge should just barely read 185 degree F. For best results, start checking your cheesecake at the 25-minute mark, and continue to check at 1-minute intervals until the desired doneness is reached. Taking this cheesecake out of the oven at just the right point is critical to its success; see “tips,” below.
9. Remove the cheesecake from the oven and place it on a rack; cool the cake to room temperature before slicing. Serve the cheesecake at room temperature or refrigerate and serve chilled.
10. Storage information: Store leftover cheesecake in the refrigerator for up to a week.

The post Burnt Basque Cake appeared first on Florida Girl Cooks.

Champagne Raspberry Cakes

Ingredients:

For the champagne cake:

• 3/4 cup (6 oz./185 g) unsalted butter, at room temperature, plus more for greasing
• All-purpose flour for dusting
• 2 3/4 cups (14 oz./440 g) all-purpose flour, plus more for dusting
• 2 1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 3/4 tsp. kosher salt
• 3 egg whites plus 1 egg
• 2 cups (1 lb./500 g) sugar
• 1 Tbs. vanilla extract
• 1 1/2 cups (12 fl. oz./375 ml) buttermilk

For the raspberry filling:

• 3 cups (12 oz./375 g) frozen raspberries
• 1/3 cup (3 oz./90 g) sugar
• 2 tsp. grated lemon zest
• 2 Tbs. fresh lemon juice
• 1 Tbs. cornstarch

For the champagne buttercream:

• 1 cup (2 sticks) (8 oz./250 g) unsalted butter, at room temperature
• 4 cups (1 lb./500 g) confectioners’ sugar
• 5 Tbs. (80 ml) sparkling wine
• 1 tsp. vanilla extract
• 1/4 tsp. kosher salt
• 1/3 cup (1 oz./20 g) freeze-dried raspberries
• 1/3 cup (1 1/2 oz./45 g) fresh raspberries

Directions:

For the cake:

1. Preheat an oven to 350°F (180°C). Grease a 9-by-13-inch (23-by-33-cm) rimmed sheet cake pan, line the pan with parchment paper, then grease the parchment. Dust with flour, then tap out any excess.
   
2. To make the cake batter, in a bowl, sift together the flour, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat together the egg whites and 1 cup (8 oz./250 g) of the sugar on medium-high speed until soft peaks form, about 4 minutes. Set aside.
   
3. In the clean bowl of the stand mixer fitted with the paddle attachment, beat together the butter and the remaining 1 cup (8 oz./250 g) sugar on medium speed until light and fluffy, about 2 minutes. Add the whole egg and vanilla and beat until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. With the mixer on low speed, add the flour mixture in 3 additions, alternating with the buttermilk and beginning and ending with the flour, and beat until combined. Stop the mixer and scrape down the sides of the bowl. Raise the speed to high and beat for 20 seconds.
   
4. Using a rubber spatula, gently fold the egg whites into the butter mixture until completely incorporated, taking care not to deflate the peaks.
   
5. Spread the batter in the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let cool completely in the pan on a wire rack, then invert the cake onto a cutting board or an upside-down baking sheet. Remove the parchment. Using a 3-inch (7.5-cm) round cutter, cut out 9 rounds.
   

For the Raspberry filling

1. To make the raspberry filling, in a saucepan over medium-high heat, combine the raspberries, sugar, lemon zest and juice, and cornstarch and bring to a simmer. Cook, stirring occasionally, until just beginning to thicken, about 2 minutes. Reduce the heat to low and cook, stirring occasionally, until the mixture is bubbling and thick enough to coat the back of a spoon, about 3 minutes. Transfer to a bowl and let cool completely. (The filling can be stored in an airtight container in the refrigerator for up to 1 week.)

For the buttercream

1. To make the buttercream, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar, sparkling wine, vanilla and salt, increase the speed to medium-high and beat until combined, stopping the mixer to scrape down the sides of the bowl as needed.
   

Assembling the Cakes

1. To assemble the cakes, transfer one-fourth of the buttercream to a pastry bag and cut a 1/2-inch (12-mm) opening. Pipe a ring around the outside edge of 1 cake round, then spread a layer of raspberry filling in the center. Top with another cake round and repeat to form 3 cake layers. Repeat to assemble the remaining cakes.
   
2. Refrigerate the cakes until set, about 1 hour. Spread the remaining buttercream over the tops and sides of the cakes. Garnish with freeze-dried and fresh raspberries and serve. Makes three 3-inch (7.5-cm) 3-layer cakes; serves 6.

The post Champagne Raspberry Cakes appeared first on Florida Girl Cooks.

The fun came in the pairing of both the said liquid gold and sweet treats. Up to this point in my life I had NEVER tried crumb cake before, I know it’s a true travesty and tragedy but lo there was hope for me. I was a forever changed person from the day I had first laid my taste buds on and crunched over each bite of it.

Cue today, 11 years later, a very 38 week pregnant me wanting to relive this wondrous moment. I go to a local Starbucks, I should confess several in the last few weeks, and all of the crumb cakes are the same…sad, soft, no crunch, no love as if the whole recipe has changed. I can’t live with that so…I set out to find the perfect recipe to satisfy this indelible desire for crumb cake. This is almost starting to sound like the story of Rapunzel as her mom craves the neighbors Rapunzel from her garden and sends her husband to steal her some. I came across this recipe from Cooking Classy and per the reviews and comments decided to slightly adapt it to ensure the crunch via the crunch sugar/flour mix for the topping.

I hope you enjoy this recipe as much as I did and you might want to share it with your loved ones or you might just want to keep it a secret and keep it to yourself? Whatever the choice may be simply take a time out to truthfully enjoy and indulge in this, my now newfound favorite baked dessert to make. Enjoy this delicately rich, sweet and crunch crumb cake.

Crumb Cake

Ingredients

Crumbs
1 cup all-purpose flour
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup (4 oz) unsalted butter, cold & cut into small pieces

Cake
1 cup all-purpose flour
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
5 Tbsp unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/4 cup milk
1/4 cup sour cream

Prepare

1. Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish. You can choose to use Baker’s Joy baking spray like I do.

For the crumbs:

2. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon and salt. Pour in melted butter (use a spatula to scrape out any excess) and stir to combine.

3. Slowly add flour while mixing with a wooden spoon or spatula, and mix until no streaks of flour remain. Set aside to rest while cake batter is prepared.

For the cake:

4. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.

5. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy.

6. Mix in egg and vanilla. In liquid measuring cup used to measure milk, whisk together sour cream with milk.

7. Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.

8. Pour batter into prepared baking dish and spread into an even layer.

9. Break crumb mixture into pea size crumbs and drop evenly over batter. I used a potato masher to accomplish this.

10. Bake in preheated oven until toothpick inserted into center comes out free of batter and cake doesn’t sink when touched in center, about 32 – 35 minutes.

11. Cool in cake pan 10 minutes then enjoy this most delicious cake with a glass of milk or coffee for breakfast or for dessert! I’d even go as far as recommending a small dose all day. Haha!

Crumb Cake

2016-05-09 06:53:48

Serves 10

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Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Ingredients

1. Crumbs
2. 1 cup all-purpose flour
3. 1/3 cup packed light brown sugar
4. 1/3 cup granulated sugar
5. 1 tsp ground cinnamon
6. 1/4 tsp salt
7. 1/2 cup (4 oz) unsalted butter, cold & cut into small pieces
8. Cake
9. 1 cup all-purpose flour
10. 3/4 tsp baking powder
11. 1/8 tsp baking soda
12. 1/4 tsp salt
13. 5 Tbsp unsalted butter, softened
14. 1/2 cup granulated sugar
15. 1 large egg
16. 1 tsp vanilla extract
17. 1/4 cup milk
18. 1/4 cup sour cream

Instructions

1. 1. Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish. You can choose to use Baker's Joy baking spray like I do.

For the crumbs

1. 2. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon and salt. Pour in melted butter (use a spatula to scrape out any excess) and stir to combine.
2. 3. Slowly add flour while mixing with a wooden spoon or spatula, and mix until no streaks of flour remain. Set aside to rest while cake batter is prepared.

For the cake

1. 4. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
2. 5. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy.
3. 6. Mix in egg and vanilla. In liquid measuring cup used to measure milk, whisk together sour cream with milk.
4. 7. Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.
5. 8. Pour batter into prepared baking dish and spread into an even layer.
6. 9. Break crumb mixture into pea size crumbs and drop evenly over batter. I used a potato masher to accomplish this.
7. 10. Bake in preheated oven until toothpick inserted into center comes out free of batter and cake doesn't sink when touched in center, about 32 - 35 minutes.
8. 11. Cool in cake pan 10 minutes then enjoy this most delicious cake with a glass of milk or coffee for breakfast or for dessert! I'd even go as far as recommending a small dose all day. Haha!

By Teresa Gonzalez

Adapted from Cooking Classy

Adapted from Cooking Classy

Florida Girl Cooks https://floridagirlcooks.com/

The post Crumb Cake appeared first on Florida Girl Cooks.

Make note the only special thing you’ll need for this recipe is a 6 inch spring-form pan. If you can’t find one at your local grocery or department store then head on over to amazon, which is where I found mine for a reasonable price. The little houses that top this cake are from two separate places, the tinier one is from Anthropologie. The bigger one was a Christmas gift from a coworker where I teach, but from what I caught on local CVS stores were selling them. The little trees in this sugary-snow capped scene are simply rosemary sprigs. Feel free to get creative and do whatever pleases your heart and palate. Then you just have to find the heart to cut into and eat it. That was probably the hardest part about creating this easy yet adorable cake. Enjoy and Merry Christmas!

Gingerbread Cake with Royal Icing

Ingredients

3/4 cup butter, softened
1/2 cup brown sugar
1 tsp. vanilla extract
pinch of salt
4 eggs
2 1/4 cups Flour
1 teaspoon Baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 pinch ground cloves
1/3 cup milk

Molding:

1/2 cup powdered sugar
3 tbsp. water

Prepare

1. Cream butter with sugar and vanilla sugar and the pinch of salt until creamy.

2. Gradually add eggs and continue until creamy.

3. Mix flour with baking powder and spices mix and fold into the egg mixture.

4. Pour mix into greased and floured spring-form baking pan.

5. Bake in preheated oven at 360 degrees F for 55-60 minutes.

6. Cool on a wire rack.

7. Whisk powdered sugar and water into a casting smooth and spread over the cake.

8. Top with desired décor.

Gingerbread Cake and Royal Icing

2016-01-04 12:41:23

Serves 10

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Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Ingredients

1. Cake
2. 3/4 cup butter, softened
3. 1/2 cup brown sugar
4. 1 tsp. vanilla extract
5. pinch of salt
6. 4 eggs
7. 2 1/4 cups Flour
8. 1 teaspoon Baking powder
9. 1 teaspoon ground cinnamon
10. ½ teaspoon ground nutmeg
11. ½ teaspoon ground ginger
12. 1 pinch ground cloves
13. 1/3 cup milk
14. Royal Icing
15. 1/2 cup powdered sugar
16. 3 tbsp. water

Instructions

1. Cream butter with sugar and vanilla sugar and the pinch of salt until creamy.
2. Gradually add eggs and continue until creamy.
3. Mix flour with baking powder and spices mix and fold into the egg mixture.
4. Pour mix into greased and floured spring-form baking pan.
5. Bake in preheated oven at 360 degrees F for 55-60 minutes.
6. Cool on a wire rack.
7. Whisk powdered sugar and water into a casting smooth and spread over the cake.
8. Top with desired décor.

By Teresa Gonzalez

Florida Girl Cooks https://floridagirlcooks.com/

The post Gingerbread Cake with Royal Icing appeared first on Florida Girl Cooks.

Glazed Lemon Pound Cake

Ingredients

1 cup unsalted butter (2 sticks), at room temperature, plus more for the pan
2 1/2cups all-purpose flour, spooned and leveled, plus more for the pan
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 cups granulated sugar
2 tablespoons finely grated lemon zest, plus 6 tablespoons lemon juice
6 large eggs, at room temperature
1 cup plain full-fat Greek yogurt
1 cup confectioners’ sugar

Prepare

1. Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
2. Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.
3. Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).
4. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.
5. In a small bowl, whisk together the confectioners’ sugar and 1 of the remaining tablespoons of lemon juice until smooth, adding the remaining lemon juice as necessary to create a thick, but pourable glaze.

Glazed Lemon Pound Cake

2015-09-02 21:32:19

Serves 12

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Prep Time

40 min

Cook Time

1 hr 15 min

Total Time

1 hr 55 min

Prep Time

40 min

Cook Time

1 hr 15 min

Total Time

1 hr 55 min

Ingredients

1. 1 cup unsalted butter (2 sticks), at room temperature, plus more for the pan
2. 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the pan
3. 1 teaspoon kosher salt
4. 1/2 teaspoon baking soda
5. 1/2 teaspoon baking powder
6. 3 cups granulated sugar
7. 2 tablespoons finely grated lemon zest, plus 6 tablespoons lemon juice
8. 6 large eggs, at room temperature
9. 1 cup plain full-fat Greek yogurt
10. 1 cup confectioners’ sugar

Instructions

1. Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
2. Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.
3. Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).
4. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.
5. In a small bowl, whisk together the confectioners’ sugar and 1 of the remaining tablespoons of lemon juice until smooth, adding the remaining lemon juice as necessary to create a thick, but pourable glaze.

By Charlyne Mattox

Adapted from Real Simple

Adapted from Real Simple

Florida Girl Cooks https://floridagirlcooks.com/

The post GLAZED LEMON POUND CAKE appeared first on Florida Girl Cooks.

The final batter was delicious, the baked product was amazing, the ganache was sinfully delectable, and all of it together??? WOOOOOOOOW! The marriage of all of those things took place in my kitchen and then went on their honeymoon…in my mouth! This chocolate stout cake has got to be the most unbelievable dessert I’ve ever made let alone tasted! I highly recommend baking this for your next family gathering, birthday, or hey…just because you want to!

Keep your eyes peeled for my special Baklava recipe in my next blog!

Chocolate Stout Cake

INGREDIENTS
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (Ghiardelli)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
6 ounces good semisweet chocolate chips
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules (French Roast is delish)

PREPARE
Cake prep:
1. Preheat oven to 350°F.
2. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies. (Some people even go so far as to brush the inside of their bundt pans with melted butter–you cannot be too careful!).
3. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat.
4. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
5. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
6. Using electric mixer, beat eggs and sour cream in another large bowl to blend.
7. Add stout-chocolate mixture to egg mixture and beat just to combine.
8. Add flour mixture and beat briefly on slow speed.
9. Using rubber spatula, fold batter until completely combined.
10. Pour batter into prepared pan.
11. Bake cake until tester inserted into center comes out clean, about 35 minutes.
12. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.
Ganache:
1. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
2. Drizzle over the top of cooled cake.
3. Devour! 

Chocolate Stout Cake

2015-07-27 13:41:34

Serves 10

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Prep Time

50 hr

Cook Time

35 min

Total Time

1 hr 25 min

Prep Time

50 hr

Cook Time

35 min

Total Time

1 hr 25 min

Ingredients

1. 1 cup stout (such as Guinness)
2. 1 cup (2 sticks) unsalted butter
3. 3/4 cup unsweetened cocoa powder (Ghiardelli)
4. 2 cups all purpose flour
5. 2 cups sugar
6. 1 1/2 teaspoons baking soda
7. 3/4 teaspoon salt
8. 2 large eggs
9. 2/3 cup sour cream
10. 6 ounces good semisweet chocolate chips
11. 6 tablespoons heavy cream
12. 3/4 teaspoon instant coffee granules (French Roast is delish)

Cake prep

1. Preheat oven to 350°F.
2. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies. (Some people even go so far as to brush the inside of their bundt pans with melted butter–you cannot be too careful!).
3. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat.
4. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
5. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
6. Using electric mixer, beat eggs and sour cream in another large bowl to blend.
7. Add stout-chocolate mixture to egg mixture and beat just to combine.
8. Add flour mixture and beat briefly on slow speed.
9. Using rubber spatula, fold batter until completely combined.
10. Pour batter into prepared pan.
11. Bake cake until tester inserted into center comes out clean, about 35 minutes.
12. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.

Ganache

1. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
2. Drizzle over the top of cooled cake.

By Deb Perelman

Adapted from Smitten Kitchen

Adapted from Smitten Kitchen

Florida Girl Cooks https://floridagirlcooks.com/

The post CHOCOLATE STOUT CAKE appeared first on Florida Girl Cooks.