Quartre Quarts - French Fridays with Dorie

Quartre Quarts

I'm back! I'm back on the French Fridays with Dorie circuit! This week, the French Fridays with Dorie group made Quartre Quarts from Dorie Greenspan's cookbook Around my French Table. 

It's a snacking cake with no frosting. Um, I'm sooooo there!

This is totally delicious. I just made it afternoon and am trying to save some to bring into work tomorrow! It reminds me of the Swedish Visiting Cake sans the nuts. It is light, not very sweet and goes perfectly with a cup of coffee or tea. I used vanilla (you can also use rum) so it has a great warm, vanilla taste. It's topped with just enough brown sugar to give it sweetness.

Be sure to check out my fellow French Fridays with Dorie members and see their creations!

Please note: French Fridays with Dorie will not be posting recipes. Please support Dorie and purchase the book or find it at your library.

Any Day All-Occasion Apple Snack Cake (Flo Braker)

Flo Braker’s Baking For All Occasions

I love snack cakes as much as I love Downton Abbey. I'm a bit late to the party and have been watching marathons of the first season. Oh, that Thomas...you are vile. And Bates and Anna? So perfect...if it weren't for that crazy pesky wife. Anyway, Miss Patmore might not make this, but you can make a quick cake any morning.

This recipe is from Flo Braker’s Baking For All Occasions - pick up the book, it is filled with lots of yummy recipes.

This cake uses oil and no butter, even for the topping. Mix most of the dry ingredients together with oil and then pull out some of it. Add nuts (I used chopped walnuts from Trader Joe's) and some cinnamon to finish off the topping.

In the headnote, Flo says you can add a cup of fruit or veggies to the mix...it's very versatile. I shredded an apple (skin on).

Any Day All-Occasion Apple Snack Cake
(adapted from Flo Braker’s Baking For All Occasions)

2 1/3 cups (300 grams) all-purpose flour (I used King Arthur all-purpose unbleached flour)
3⁄4 cup sugar (150 grams)
1/2 tsp salt
1 1/2 tsp ground cinnamon - divided (I used Penzy's cinnamon)
1 cup firmly packed light brown sugar (200 grams)
3⁄4 cup vegetable oil (I used Wesson's canola oil)
(I added 1 cup shredded apple with skin on)
1 cup chopped walnuts, pecans or hazelnuts (I used Trader Joe's Walnut baking pieces)
1 tsp baking powder
1 tsp baking soda
1 cup buttermilk
1 large egg

Prep: Preheat oven to 350 F. Prep a 9 x 13 pan.
You don't need a KitchenAid mixer...just a couple bowls and a whisk.

1. Sift together the flour, sugar, salt and 1⁄2 tsp cinnamon into a large bowl.
2. Mix in the brown sugar with a whisk.
3. Stir in the oil. (By this point, my batter was a little dry and in crumbles - this worked out fine).
4. Crumb topping: Remove enough of the flour mixture to measure 3⁄4 cup loosely packed. Add the remaining 1 tsp cinnamon and blend well with your fingertips until the mixture resembles coarse breadcrumbs. Set aside.
5. To finish the cake batter, stir in the baking powder and baking soda. Add the buttermilk and egg and whisk until the mixture is smooth.
6. Stir in your added fruit or veggies (if adding). I added one shredded skin-on apple.
7. Pour the batter into pan, then sprinkle the crumb topping evenly over the batter.
8. Bake for about 35 mins until toothpick comes out clean.
9. The instructions say to depan the cake after 10-15 minutes and let cool completely. However, I just left it in the pan to cool off.

Vegan Cocoa Cake with Cinnamon Sugar Topping

Vegan Cocoa Cake

Happy New Year! How is 2012 treating you?

I sort of missed the first half the month... sick on New Year's Eve with days of sinus infection...and a Z-Pack that killed my stomach for a couple days. Then I almost broke my 4th toe (what's that called? The "ring" toe?) yesterday hiking up a mountain. Well, you can replace "hiking up a mountain" with "in my house, moving junk around." Sigh.

Why don't you start of your 2012 with some vegan cocoa cake with a light cinnamon sugar topping. I found this recipe in Hawai'i's Best Local Desserts by Jean Watanabe Hee. The fact that it's vegan isn't mentioned in the cookbook, but as I started to assemble the ingredients, I noticed it was vegan! The resulting cake is very moist. I cut it when it was still warm so the edges are all ragged...but it was still enjoyed at the library!

Recipe:
Vegan Cocoa Cake
Adapted from Hawai'i's Best Local Desserts by Jean Watanabe Hee

2 1/2 cups flour (350 grams)
1 1/2 cups sugar (300 grams)
1/2 cup cocoa (40 grams Hershey's cocoa)
2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup oil (I used canola oil)
2 Tablespoons white vinegar
1 Tablespoons vanilla
2 cups cold coffee or cold water (I used two packages of Starbucks Via. I dissolved the coffee in 1/2 cup boiling water and then added ice and cold water to get 2 cups of cold coffee)

Topping (combine together in a small bowl):
1/4 cup sugar (50 grams)
1/2 teaspoon cinnamon

1. Prep: Preheat oven to 350 degrees. Grease a 9 x 13 pan.
2. Sift together the flour, sugar, cocoa, baking soda and salt into a large bowl. Whisk to combine.
3. Add oil, vinegar, vanilla and coffee/water to the bowl. Stir together with a whisk - but be sure you don't overbeat. Do not make this in a KitchenAid mixer or electric mixer - a fork or whisk are just fine. You'll see bubbles because of the reaction of the baking soda and vinegar.
4. When combined, immediately pour into the 9 x 13 pan. Sprinkle with cinnamon and sugar topping.
5. Bake until toothpick comes out clean, about 30-35 minutes.
6. Let cool and cut into squares.

Buttercake Bakery's Marble Bundt Cake - Day #1 of Food Librarian's I Like Big Bundts 3

Buttercake Bakery's Marble Bundt Cake

Day #1 - I Like Big Bundts 2011

Where has the time gone?! I'm back for another marathon of Bundts! Because I cannot lie, I Like Big Bundts!

For those who are new to the blog or just visiting, I love the Bundt cake. I like cake but don't care for frosting (too sweet for me). The bundt? It's perfection with just a light dusting of powdered sugar or a light glaze. A couple years ago, I thought I would celebrate National Bundt Day on November 15th by making 30 different bundt cakes prior to an awesome holiday. I mentioned this to my totally sharp friend, JustJenn and she said, "I Like Big Bundts!"

I hope this year is fun for you, and I hope you mark November 15th on your calendar! Last year, if you made a Bundt for National Bundt Day, I mailed out a JustJenn designed button proclaming that you too like Big Bundts. This year, I have something special planned for those who bake along! (submission info coming next week)

Dust off your Bundt pan and let's get going! And hey, a TUBE pan isn't a Bundt pan. I feel Bundts need to be inverted and have some sort of sexy curves! Tube pans are just so boring compared to the Bundt! Here is a look at my collection of Bundt pans!

It's Day #1 of I Like Big Bundts: 30 days of bundt cakes! I hope you stick around, and I hope you find a recipe to try on National Bundt Day (November 15th).

I saw this cake on Jami's Night Baking blog. Have you been to her blog? It is stunning. Jami makes the most creative birthday cakes and cupcakes. Check out this SoCal themed (complete with surfboard) cake and these cute Penguin cookies. If you don't have Night Baking on your reader, add it now!

Come back tomorrow, and the next day, and the next.... for another Bundt!
- mary the food librarian


Recipe: Click here for printable version

Bundt Pan: Traditional 12-cup Bundt Pan
Recipe adapted from the Los Angeles Times Food Section Culinary SOS. Culinary SOS is great - readers ask (well, most of the time they beg) for a recipe from a local restaurant or bakery. In 2008, someone asked for the Buttercake Bakery's recipe. If you are in So Cal, visit the Buttercake Bakery in West LA or West Hollywood. (I used Night Baking's weight measurements and have included them on the recipe. Thanks Jami!)

Apple Nut Muffin Cake - Tuesdays with Dorie

Apple Nut Muffin Cake

For this week's Tuesdays with Dorie selection, Katrina of Baking and Boys chose Apple Nut Muffin Cake on page 37 of Dorie's book, Baking: From My Home to Yours.

Katrina, who shares a birthday with the awesome National Bundt Day, selected a winner. Dorie writes that she planned on making muffins, but threw it all into a square pan. I just love Dorie and can see this happening to many people.

I used one medium Granny Smith apple, walnuts and regular raisins. Next time, because I'm such a gingerific person, I might throw in a handful of crystallized ginger to "fall" it up. This is super easy to make and perfect for breakfast. And let's not forget the antioxidants... fruit and nuts are healthy, people! ;)

I came home from a fantastic trip to New England (more on that later), woke up and made this. I took photos with my new Samsung Charge phone before the sun came up.

Check out the other Tuesdays with Dorie bakers and see their creations!

Recipe:
Katrina of Baking and Boys blog,
or, Dorie's book, Baking: From My Home to Yours (page 37)

Texas Sheet Cake or The Best Chocolate Sheet Cake (Pioneer Woman)

Texas Sheet Cake or Pioneer Woman's The Best Chocolate Sheet Cake. Ever.

If you are a blogger, do you have orphan posts? Electronic files of photos in your Flickr account with no home? Half finished posts because you may not remember what recipe you even used? Not saying that has happened to me or anything :) ... but here is something I made back in July. Seems like forever ago. I do remember that my co-worker, Kathy loved this cake. So there. That's all you need to know. And Pioneer Woman herself calls it "The Best Chocolate Sheet Cake. Ever."

This recipe is ridiculously simple. Boil a bit of stuff and pour it into a half-sheet pan. Bake for only 20 minutes and then top with a heated frosting. Seriously easy. I skipped the pecans.

The result? A cakey, moist chocolate cake, not as dense as a brownie, with a simple cocoa frosting. Delicious.

Recipe:

Pioneer Woman's The Best Chocolate Sheet Cake. Ever.

On her site with hella photos here and on her Tasty Kitchen site here.

Barefoot Contessa's Fresh Nectarine Cake

Barefoot Contessa's Fresh Peach Nectarine Cake

Oh, Ina. I just heart you.
Ina makes a Fresh Peach Cake to celebrate summer. And I'm celebrating the soon-to-be end of summer with a Fresh Nectarine Cake. It takes Los Angeles a while to get into fall...especially since it was 95 degrees this weekend!


This recipe has two (count 'em! two!) layers of fresh peaches or nectarines. Lay the thick batter on the bottom of the pan, top with fruit and sprinkle with cinnamon sugar. More batter goes on top and another layer of peaches/nectarines. Ina tops her cake with pecans but I used sliced almonds. I only did half the cake as one of my co-workers doesn't eat nuts (before you go nuts, she not allergic, nuts just bother her tummy).

If you still have peaches or nectarines available, make this cake as a good-bye to summer! The cake is moist, the fruit is sweet and delicious and it's perfect for breakfast or tea...or anytime!

Recipe:
Adapted from the Barefoot Contessa's Fresh Peach Cake

1/4 pound (1 stick) unsalted butter, at room temperature
1 cup sugar
2 extra-large eggs, at room temperature (I used 2 large eggs from the fridge, put in warm water for 5 minutes before use)
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt

3 large ripe peaches, peeled, pitted and sliced

Topping:
1/2 cups sugar
1 teaspoon ground cinnamon

1/2 cup chopped pecans (I used about 1/4 cup silvered almonds on half the cake)

Directions:
1. Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan. I placed a sheet of parchment paper and sprayed with with Pam with Flour.
2. In a bowl, sift together the flour, baking soda, baking powder and salt. Set aside.
3. In a small bowl, combine the 1/2 cup sugar and the cinnamon. This is the topping. Set aside.
4. In the bowl of the KitchenAid with the paddle attachment, cream the butter and sugar together until light and fluffy on medium speed (about 4 minutes). With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
5. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
6. Spread half of the batter evenly in the pan. Top with half of the nectarines, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining nectarines on top and sprinkle with the remaining sugar mixture and the pecans.
7. Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. My cake took 60 minutes to cook.

Flour Bakery Yellow Birthday Cake with Fluffy Chocolate Ganache Frosting

Flour Bakery Yellow Birthday Cake with Fluffy Chocolate Ganache Frosting

My friend Rosie came over to bake! We were supposed to bake together...but somehow I ended up making Jello (that post is coming soon), lying on the couch, eating Red Vines and watching Top Gear. Anyway, I took photos of Rosie making a cake in my kitchen. That's close enough, no?

Rosie's been on the blog in the past (Lessons from a Pastry Chef and Challah) and is a recent graduate of the Baking and Pastry Arts program at the prestigious Johnson & Wales University in Rhode Island. She's heading back to finish her BS degree in a couple weeks...and guess who's going to Parent's Weekend?! Road Trip! (Well, JetBlue red eye trip to be exact). My friend Helen (Rosie's mom) and I are going to J&W Family Weekend in early October. I've known Rosie since she was three years old, picked her up from pre-school, been the emergency contact on her school forms, and watched her grow up - so I earned my place at Family Weekend! Can't wait to see Rosie in situ at her college. We have other day trips planned too...more on that later. ;)

I've made Flour Bakery's Yellow cake in the past (cupcake form) and I did make the ganache for the frosting. But frosting it? Rosie did all that...while watching Top Gear. Somehow, it took us all day to make this cake, but I'm sure if you are more efficient than us, you will get this done in a jiffy.

We had about one cup of frosting remaining. We planned to pipe a nice border, but time got away from us and we needed to head out. I dropped off a slice to my friend JustJenn and she said it needed more frosting. I hate frosting so I thought she was crazy (hee hee)...but you might want to use all the frosting.

We decided to put little ball decorations on the edges - chocolate balls, pearl balls from NY Cake Company, and silver nonpareils dragees. These silver balls aren't sold in California due to a lawsuit so my friend Mary of Popsicles and Sandy Feet mailed me some from the East Coast. Thanks Mary!

Anyone would love this for their birthday!!

Cidney the Girl Dog helped (?) out too by just being cute.

 

Thanks Rosie for coming over and baking! And thanks for helping me reorganize that pesky junk drawer in the kitchen. See you at Family Weekend at Johnson & Wales!

Recipe:
Joanne Chang has very detailed directions in her book. You should really purchase the book Flour Bakery because it is way awesome, or get the book at your library. The Daily Meal posted the recipe.

Strawberry Upside-Down Cake

Strawberry Upside-Down Cake with Cardamom

Recipe from the awesome blogger and author (cookbook is a-brewin'), Joy the Baker

Strawberries, cake, spices, brown sugar. You don't need anything else in life.

I picked up these smaller Albion strawberries at the farmers market. They are small, but they were sooooo delicious. Firm and sweet. Sliced strawberries are placed on top of a brown sugar butter mixture. I used a 9-inch x 2-inch round pan, or you can use an 8-inch x 3-inch round.

I made a bunch of upside-down cakes (again, no frosting = awesomeness) and I like the cake of this one because it has a hint of spice.

Pick up some straweberries and make this precious strawberry upside-down cake!

Recipe:
Strawberry Upside-Down Cake with Cardamom from Joy the Baker

Strawberry Cake - Martha Stewart

Strawberry Cake

When you get pick up a pint of strawberries for less than the cost of a latte, make this cake. Baked up in a pie shell, it is perfect for breakfast or tea. And you know it is one of my favorites because it has (a) no frosting (b) has fruit and (c) quick and easy!!!

I walked through the library right before it opened...it was still warm and totally fragrant...staff actually followed me to the "buffet" (the countertop where I put all the treats).

A super easy batter that is topped with slices of strawberries. I like that it is baked in a pie pan...it's pie cake!

Have a bite of edible summer!

Recipe:
Strawberry Cake from Martha Stewart

Blueberry-Brown Sugar Plain Cake - Tuesdays with Dorie

Blueberry-Brown Sugar Plain Cake

For this week's Tuesdays with Dorie selection, Cindy of Everyday Insanity chose Blueberry-Brown Sugar Plain Cake on page 36 of Dorie's book, Baking: From My Home to Yours.

This is another great Dorie recipe. Easy to make. Delicious and, my favorite part, no frosting. Sign me up!

I made this early this morning and dropped it off at my folk's house. My mom works at an elementary school so she brought it to the teacher's lounge.

I didn't have the 2 cups of blueberries...because I ate some of them! :) But I think my cup and a scattering were plenty of blueberries. I threw some blueberries on top to make sure they all didn't sink to the bottom.

Check out the other Tuesdays with Dorie bakers and see their creations!

Recipe:
Cindy of Everyday Insanity blog,
or, Dorie's book, Baking: From My Home to Yours (page 36)