Apple Cider Pound Cake with Apple Cider Glaze

Last week I had a very special treat. My former coworker was visiting Chicago and invited me and the Monkey Scientist to have dinner at her sister's house.  I used to eat lunch with her every day, but now I hadn't seen her in months!  It was great to be able to spend time with her and catch up.  I can't believe how many people I used to work with have had babies since I left.  I miss the flurry of baby pictures I used to get in my email.



As I've mentioned before, my coworker isn't a big chocolate person.  I dug through my recently starred recipes in Google Reader and it seemed like everything was chocolate!  Finally, I came across this cake and I knew it was perfect.  I love cakes that are sweet and this cider glaze was perfect. I knew she'd love it.



Besides that, the Monkey Scientist gave me a bundt pan last Christmas and I still hadn't used it until now!  His mom makes a few really amazing bundt cakes, so I never wanted to compete with her.  Fortunately, this cake was far enough from her chocolate chip cake that I wasn't too worried. However, after the first 70 minutes I could tell the cake wasn't going to keep its shape and was going to become a pool of dough.  I threw it back in the oven for another 20-30 minutes, though, and it really did the trick.  So even if your cake is starting to turn brown around the edges, don't fret! Let it cook all the way through! (Especially if you have a silicon bundt pan).



To no big surprise, this cake came out really delicious. It's sweet without being too sweet, and has a nice subtle apple cider flavor.  I love the warmth of the cinnamon throughout.  I didn't reduce the cider quite enough so the glaze looks pretty white compared to what it should have looked like.  It didn't matter though - I liked the white color and it tasted great.



Apple Cider Pound Cake with Apple Cider Glaze
very slightly adapted from Buns in My Oven

Ingredients
For the cake:
3 cups sugar
1 1/2 cups butter, softened
6 eggs
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup apple cider
1 teaspoon vanilla
For the glaze:
1 cup apple cider
1/2 - 1 cup powdered sugar
2 tablespoons butter, melted and cooled
dash of salt
1/4 tsp cinnamon

Instructions
1. Preheat the oven to 325 and grease a bundt pan.
2. In the bowl of a standing mixer, cream the butter and sugar.  With the mixer on low speed, add the eggs one at a time until incorporated.
3. In a large bowl, whisk to combine the dry ingredients.  In a measuring cup, combine 1 cup of apple cider with 1 teaspoon vanilla.
4. With the mixer on low speed, add the dry mixture and cider a bit at a time, alternating between which you are adding.  When everything in incorporated, spoon the batter into your bundt pan.  Bake for 70 minutes or until a toothpick comes out clean (I used a silicon bundt pan and it took closer to 90 minutes).
5. Remove from the oven and let the cake sit for at least 20 minutes in the bundt pan.  Remove from bundt pan and allow to cool completely.
6. Add the remaining 1 cup cider to a small saucepan and bring to a boil.  Allow to boil for at least 10 minutes or until the liquid reduces by half (I don't think mine reduced enough, so it wasn't dark in color).
7. Add the butter, salt, cinnamon, and powdered sugar.  If it isn't thick enough, continue to add powdered sugar until it reaches desired consistency.
8. Allow to cool slightly, and then pour over cake.  I recommend doing this over a jelly roll pan so you can collect the drippings and pour it over again if you like (I did this 3 times).  Serve at room temperature.

Roasted Strawberry Buttermilk Cake

I don't know about you, but I'm starting to really feel summer.  We've already been to the beach, the pool, and even for a small hike.  I love being able to get outside, but more importantly, I love summer foods.  Nectarines, peaches, and berries have been arriving and looking gorgeous at our grocery store and I couldn't be happier.  When I saw this recipe, it just screamed summer to me with fresh strawberries and buttermilk.



We brought this cake to a party the Monkey Scientist's office has every year for the team members ending their 2-year Fellowship (like him).  I was really excited to meet everyone who he works with.  I've heard many of their names for a long time, it was nice to be able to associate each one with a face.  The dinner was absolutely lovely.  There was tons of food and everyone was really nice.  His PI made us all feel at home in his house, which always makes for a particularly enjoyable party.

Oh yeah, and the cake!  Everyone seemed to enjoy the cake!  I had to make it the day before and keep it in the fridge, so honestly it was a bit dried out.  But the flavors were great - I think that the almond extract was KEY!  The strawberries were delightful, but you could really use any type of berry or fruit (peach slices would be great!) on top.  It was so easy to throw together - I recommend it for any summer event!



Roasted Strawberry Buttermilk Cake
from joy the baker

Ingredients
Roasted Strawberries:
8-oz (1/2 lb) medium strawberries, hulled
2 tbsp maple syrup
1 tbsp olive oil
pinch of salt
2 tsp balsamic vinegar
Buttermilk Cake:
2 1/2 c all-purpose flour
1 tbsp baking powder
1/2 c granulated sugar
1/2 tsp salt
2 large eggs
1 1/2 c buttermilk
1/4 c unsalted butter, melted and slightly cooled
1/4 tsp pure almond extract
1/4 tsp vanilla extract
roasted strawberries
3 tbsp turbinado sugar for topping

Instructions
To make the strawberries:
1. Place a rack in the center of the oven and preheat oven to 375 degrees F.
2. Line a rimmed baking sheet with parchment paper. The strawberries get juicy, so a rimmed baking sheet is important. Set aside.
3. Cut each strawberry in half and place in a mixing bowl. In a small bowl, whisk together maple syrup, olive oil, and salt (notice I didn't say balsamic vinegar...made that mistake). Whisk together until completely incorporated. Drizzle the mixture over the strawberries and toss until each strawberry is coated. Arrange strawberries in a single layer across prepared baking sheet.
4. Roast strawberries for 40 minutes. The juices will thicken, but remove the strawberries from the oven before the juices begin to burn. Remove the berries and juice from the pan while still warm. Place in a small bowl, stir in balsamic vinegar, and set aside.
To make the cake:
1. Place a rack in the center of the oven and heat oven to 400 degrees F. Butter an 11-inch cast iron skillet. You can also use an 11-inch round tart or quiche pan, or a 9×13-inch pan… although the cake will be more thin and you’ll need to keep a close eye on it in the oven.
2. In a medium bowl, whisk together flour, baking powder, salt and sugar. Set aside.
3. In a small bowl, whisk together buttermilk, eggs, and butter. Whisk in the vanilla or almond extract.
4. Add the buttermilk mixture all at once to the dry ingredients. Stir until just combined and no lumps remain. Spoon batter into the prepared pan. Top batter with half of the roasted strawberries and juice. Sprinkle generously with turbinado sugar.
5. Bake for 20-25 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before slicing to serve. Serve with the remaining roasted strawberries.

Cake will last, well wrapped in the refrigerator, for up to 3 days.

Cookie Cake

For Valentine's Day, I wanted to make a heart shaped dessert.  It only seemed appropriate.  I have a heart shaped pan that was my grandmother's, and a heart shaped cookie cutter, and I was actually able to use both for this dessert!



I'm going to come right out and be honest here - I got really sick from this dessert.  I tend to get a tummy ache pretty frequently, especially when I have too many sweets, but this one definitely did not make me feel too good.  I have a strong feeling this was from under baking.  My heart shaped pan is ceramic and probably a bit smaller than a 10" round pan, so I think I should have left it in the oven longer than 20 minutes.  The Monkey Scientist was fine though, so maybe I'm just a bit sensitive.  Just make sure it's really done before you take it out of the oven!



The fact that I used incredibly sweet butterscotch chips definitely didn't help my cause here either.  I recommend you go with something like bittersweet chocolate chips or even M & Ms when you make this.  Regardless, it absolutely needs to be topped with ice cream to cut the sweetness.



Despite the toll my tummy took, this was really very delicious.  The Monkey Scientist loved it and continues to stand by the fact that this is a great dessert.  I debated even posting it, but in the true spirit of recipe reviews I have to share the good, bad, and the ugly - and this one was a little bit of all 3.  A good recipe, bad execution, and ugly tummy rumblings.  If you do try it out, let me know how it goes with a metal pan!

Graham Cracker Torte

One of my absolute favorite blogs is Eat, Live, Run.  I feel like I know Jenna from reading it all the time.  Jenna's photos are wonderful, her comments are witty, but more importantly her recipes are awesome.  I've reviewed many an ELR recipe here on yelleBELLYboo - kicked up meatloaf, ratatouille, turkey burgers with spinach and feta/goat cheese, blackberry and orange zest muffins, and whole wheat fig newtons to name a few - and for the most part I've enjoyed them all.  But since Jenna is a baker by trade, I needed to try more of her baked goods.




Recently, Jenna challenged herself to bake through her great-grandmother's recipe box.  I've enjoyed seeing all the interesting 1920s recipes she's trying, and was especially intrigued by this graham cracker torte, which her grandmother apparently had written up on multiple recipe cards.  I've never made a cake that actually doesn't have any flour - I had to give this one a shot.



Last year, I tried to make birthday cakes for everyone on my team at work.  It got to be a little too much work and I haven't done quite as well this year.  However, one of my coworkers has always been so nice - bringing me treats from the potato chip factory, getting an ice cream cake for another coworker's birthday, bringing me the coupons every week - so for her birthday another coworker and I decided to bake her this cake.  She's not a huge chocolate person (much like myself) so this cake seemed like something she would enjoy.



I have to admit, this cake isn't the easiest thing to make.  At one point, I had to use both my standing mixer and my hand mixer (maybe I should buy a 2nd bowl for my standing mixer?) and the steps seemed endless.  When I went to get the cakes out of the tins, it was an utter failure.  I wish I had lined the bottom with parchment.  In the end, once I added the whipped cream, you couldn't really tell what a mess I had made, but it wasn't exactly the gorgeous torte that Jenna assembled.  Plus I definitely cooked and curdled the eggs in the caramel and had to strain it, but I don't think it mattered too much in the end.



So even though this was absolutely not the prettiest cake I've ever made, the taste was outstanding.  The cake is somewhere between a sponge and a meringue, but nutty with a nice crunch.  The whipped cream made a perfect frosting to counteract the sweet caramel.  The birthday girl loved it and said she'd be making it again.  Our office finished it in record time - less than half an hour until the serving plate was licked clean.  Absolutely a hit!  I think I'm getting quite the reputation for making the best-tasting ugly cakes of all time - a reputation I'm just fine with!



Graham Cracker Torte
from Eat, Live, Run

Ingredients:
for torte:
6 eggs, separated
1 1/2 cups sugar
1 tsp baking powder
2 tsp vanilla
1 cup chopped nuts (I used pecans)
2 cups graham cracker crumbs (a little less than two sleeves of graham crackers)

for caramel sauce:
1/4 cup butter, melted
1/4 cup water
1/4 cup orange juice
1 well beaten egg
1 tbsp cornstarch
1 tbsp vanilla
1 cup brown sugar

for assembly:
1 pint heavy cream

Instructions:
1. Preheat oven to 325.
2. Beat egg yolks until light and frothy (I used the whisk attachment of my standing mixer). Add sugar, baking powder and vanilla and continue to beat until very thick and pale in color. Set aside.
3. Beat the egg whites until they hold soft peaks. Gently fold egg whites into egg yolks and then fold in the nuts and graham cracker crumbs.
4. Divide batter into two WELL GREASED 9-inch cake pans (I recommend putting a piece of parchment on the bottom of the pans as well) and bake for 35 minutes. Let cool before turning cakes out of pans onto plates or a counter top.
5. To make the caramel sauce, combine all ingredients in a saucepot and bring to a boil whisking the whole time. Don’t stop whisking or the egg will cook and curdle, which isn’t the end of the world (just strain the caramel through a mesh strainer after it cools) but it can be prevented by whisking constantly until the sauce is very thick and boiling. Remove sauce from heat and let cool completely.
6. To assemble the torte, whip the cream until it holds soft peaks. Spread whipped cream between graham cracker layers and over the top of the torte. Pour on the cooled caramel sauce and it let drip down the sides.
Keep the torte in the refrigerator overnight before serving.

Majestic and Moist Honey Cake

L'Shana Tova!



It's Rosh Hashana, the Jewish New Year!  I'm very excited to let my readers know that I am collaborating with Gather the Jews, another DC based blog, to bring you this delicious Honey Cake recipe.

Honey is sweet, and symbolizes bringing in a sweet new year.  We typically dip our apples in honey, but I figured a little extra honey couldn't hurt at dessert time.  Especially when laced with a little booze, just the way my Mimi would have made it.



I am spending the holiday with my friend in Baltimore this year, and I'll bring a dessert up to her family as a big thank you for welcoming me in.  I also brought 2 of these cakes up to my family in New York this weekend, where they were met with much approval.  It keeps well enough for up to 3 days, so it's a great dessert to make ahead of time and bring to your Rosh Hashana host.

I also appreciate that this makes 2 cakes - perfect for each night of Rosh Hashana.  Growing up, we'd often celebrate with family one night and friends the next.  With this recipe, you can share the sweet honey love with everyone you love!



Please take a minute to head over to my post at Gather the Jews, where I share more about my Rosh Hashana traditions.  If you are Jewish and live in the DC area, this website is a great resource for Jewish News and Events here in the District, so definitely poke around.

Have a sweet New Year!



Majestic and Moist Honey Cake
from Smitten Kitchen

Ingredients:
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whiskey (optional)
1/2 cup slivered or sliced almonds (optional)

Instructions:
1. Preheat oven to 350°F. Generously grease 2 9-inch round cake pans with non-stick cooking spray. (For extra protection, you can put a piece of lightly greased parchment at the bottom, too.)
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)
3. Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.
4. Spoon batter into the prepared cake pans. Sprinkle top of cakes evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).
5. Bake until cake tests done, that is, it springs back when you gently touch the cake center, 40-75 minutes.
6. Let cake stand fifteen minutes before removing from pan.

23 Years [Guest Baker: Yellow Butter Cake with Chocolate Malt Frosting]

Twenty-three years ago today, I was born. Which, I suppose, makes today my birthday.

I have to admit, this year has been a pretty amazing one.  I am so lucky to have the most wonderful, loving, and supportive family I could ask for, incredible and reliable friends both here in DC and around the country - who I love like family, a pretty spectacular boyfriend, a job I enjoy, my health - which I realize every day is an amazing gift, and, as a result, so much happiness. I'm so grateful for all of my good fortune. 

I can only help that this next year is as wonderful as the last!

photo by Amanda Farr

Speaking of incredible friends - my coworker, Amanda, was so nice and made me a beautiful birthday cake. It just so happened to be exactly what I wanted!  I purchased malt milk powder a few month's back with the hope of trying to make malted chocolate chip cookies, but I just haven't gotten around to it.  When I saw this recipe, I was really hoping Amanda would help me out by giving it a try. What am I going to do when she leaves DC!?

photo by Amanda Farr

The only recommendation Amanda had was to use a little more malt powder, as you couldn't really taste it.  It tasted amazing - like pound cake with chocolate frosting - and I was so excited to get to celebrate my birthday with my amazing coworkers.

photo by Amanda Farr

Tonight I'll get to celebrate with many of my friends in DC and in a few weeks I can celebrate at home with my family!  Thank you to everyone for a great year and many more to come!

Basic Yellow Butter Cake

From She Wears Many Hats

Ingredients

2 3/4 cups flour (I used all-purpose)

1 1/2 cups sugar

1 tablespoon baking powder

1/4 teaspoon salt

16 tablespoons (2 sticks) butter, room temperature (I used salted)

1 cup milk, divided

4 eggs

2 teaspoon vanilla extract

Instructions

Preheat oven to 350°F.

Lightly whisk together first 4 ingredients; flour, sugar, baking powder, salt.

Add butter and 3/4 cup milk and beat together until just combined. Stop to scrape sides down a couple of times. Do not over beat.

In a separate bowl, lightly beat eggs, remaining milk and vanilla extract together. Gradually add to flour/sugar/butter, and mix until just combined. Again, do not over beat.

Divide batter into two greased and parchment lined 9″ baking pans.

Bake at 350°F for 30-35 minutes, or until cake tester or toothpick comes out clean.

Chocolate Malt Buttercream Frosting

From She Wears Many Hats

Ingredients

1/2 cup butter (again, I used salted)

1 teaspoon vanilla extract

2 cups powdered sugar (confectioner’s sugar)

1/2 cup cocoa powder

1/2 cup malted milk powder

7 tablespoons milk

Instructions

In a mixer, beat butter and vanilla extract together until smooth.

Add in powdered sugar, cocoa powder, malted milk powder, lightly mix.

Gradually add in milk, one tablespoon at at time until smooth.

American Flag Cake

I apologize here for a few reasons.  For one, I made this cake before either of the shower recipes.  But everyone had been asking for the recipes from the shower, so I had to get those up first.

I also have to apologize, because this recipe is about as Sandra Lee as I get.  The Monkey Scientist will tell you (if you haven't realized already) that I really like to make EVERYTHING from scratch.  But I got the idea to make this mere hours before I had to be at a BBQ, so I did go the boxed cake route.

However, I did try to play with the boxed cake a bit. I used both white cake and strawberry cake, and swirled them. It made for a pretty and patriotic design.  Everyone was quite surprised when they cut into it! My friend taught me to sub 1/2 the water for whole milk, which makes for a much moister cake.  You should try it!

Also, while I was cutting this, one of my strawberries sliced into perfect hearts. How flippin' adorable is that?

I made this cake for a Memorial Day BBQ, but it would be really great for the 4th of July as well.  It couldn't be easier to throw together - although if I make it again I promise to make the cake from scratch! It is a huge hit and of course tastes delicious. (It's just cake, Cool Whip, and berries, how could it not be delicious?)  Sandra Lee may not be a recipe writer but she is a great decorator - so sometimes it is good to emulate her, right?

American Flag Cake
(makes 2 cakes)

Ingredients
1 box white cake mix
1 box strawberry cake mix (you can add red food coloring to white cake if you don't like strawberry)
ingredients on the back of the box, but sub 1/2 water for whole milk
2 containers Cool Whip
1 lb ripe strawberries, sliced thin
1/2 pint blueberries

Instructions
Mix the cake mixes as instructed on the back of the box.
Spread half of the white cake into each pan.  Put dollops of strawberry cake mix on top. Using a thin knife, swirl with the white cake below.
Bake as direction and let cool COMPLETELY.
Place the blueberries in the top left corner and make stripes with the strawberries to resemble an American flag.

Easy Caramel Cake

It's a blizzard in DC!  It isn't very often that we get to say that and it is a HUGE deal that it's happened more than 1 year in a row.  People are totally freaking out!  But that doesn't mean we can't have cake!

I have become the official birthday cake baker in my office.  And also when people have big anniversaries with the company.  I've been going through lots of sugar lately.

I never make the same cake twice.  I've made a big variety since I started baking for everyone in September.  I never made the same cake twice!

First, I made the best chocolate sheet cake ever with the best frosting I've ever had courtesy of tasty kitchen.  Not too sweet and really good - but the frosting was hard to make.  Then the white chocolate cake that was supposed to have the best frosting I've ever had on it, but due to a major disaster (the frosting broke) all of the frosting had to be thrown out and it was instead covered with store bought lemon curd and toasted coconut.  Still, it came out really good and was enjoyed by all (even my coworker who hates coconut).  Then, for said coconut-hater's birthday, there was a chocolate meringue cake that despite being unable to open the hazelnuts and therefore omitting them AND accidentally using unsweetened chocolate, was the biggest hit to date.  Lots of emails in the following days asking for the recipe.  And, although it looks very impressive with the meringue on top, it really wasn't that difficult!  Most recently, for a 5th anniversary with the company of my coworker who makes the best korean pork I've ever had, there was a lemon loaf cake.  I halved the recipe and only made one.  It was very yummy but I was too lazy to force all of the syrup into it so it was a little dry.

And now, for another coconut hater, I decided to try an Easy Caramel Cake that Perry's Plate just posted last week.  And it really was easy!

The frosting made a lot more than I needed to cover the cake.  My roommate and I ended up taking spoons to the extra and now I have a bit of a tummy ache.  But that frosting was goooood!

Everyone in the office seemed to like it.  People did think it was a little sweet (gee, it only had like 3 BOXES of sugar in it) but still enjoyed it.  Even the big boss happened to be in town and popped into my office to say he enjoyed it.  I think it would be the perfect cake for a kid's birthday party! (especially a kid who wasn't a huge chocolate fan)

Easy Caramel Cake

For the cake:

1/2 cup buttermilk

4 eggs

2 tsp vanilla extract

2 1/4 cups unbleached all-purpose flour

1 1/2 cups sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

2 sticks (8 ounces) unsalted butter, cut into tablespoon-sized pieces and softened

For the frosting:

1 1/2 sticks (6 ounces) unsalted butter, cut into tablespoon-sized pieces and softened

2 cups packed dark brown sugar

1/2 tsp salt

1/2 cup heavy cream

1 tsp vanilla extract

2 1/2 cups powdered (confectioners') sugar, sifted

To make the cake: Place an oven rack in the center of the oven and preheat to 350 degrees F. Grease and flour two 9-inch round cake pans.

Whisk the buttermilk, eggs, and vanilla in a large measuring cup (or small bowl). In a large bowl (or the work bowl of a stand mixer) mix the flour, sugar, baking powder, baking soda, and salt. Beat in the butter, one piece at a time, until only pea-sized pieces remain. Pour in half of the buttermilk mixture and beat at medium-high speed until light and fluffy, about 1 minute.  Slowly add the remaining buttermilk mixture to the bowl and beat until incorporated, about 15 seconds.

Divide batter between prepared pans and bake until golden and a toothpick inserted into the center comes out clean, about 20-25 minutes. Cool the cakes for about 10 minutes, the turn out onto wire cooling racks. Allow them to cool off completely, about 1 hour.

To make the frosting: Heat 8 tablespoons of butter, brown sugar, and salt in a large saucepan over medium heat until small bubbles appear around the edge of the pan, 4-8 minutes. Whisk in the cream and cook until a ring of bubbles reappears, about 1-2 minutes. Remove from the heat and stir in vanilla.

Allow frosting mixture to cool slightly (about 5 minutes), then transfer to a mixing bowl (or work bowl of a stand mixer). With an electric mixer on low speed, gradually add the powdered sugar until incorporated. Increase speed to medium, and beat until the frosting is pale brown and just ward, about 5 minutes. Add the remaining 4 T of butter, one piece at a time, and beat until light and fluffy, about 2 minutes.

To assemble the cake, Place one cake round on a cake stand or platter. Spread 3/4 cup of frosting over the cake, top with the second layer, then spread the remaining frosting all over the cake. Serve.

Makes about 12 servings.