Posts Tagged ‘cake’

It’s rhubarb season!  And as my friend Susan will tell you, “everyone should eat more rhubarb.”  Why not, when it’s so easy to make this sweet little cake highlighting summer’s best?

I’ve seen this described as rhubarb “tres leches” cake, and although it actually only contains dos leches, the fruit and cream do sink to the bottom and create a delectable custard.  We demolished several slices with friends recently and continued picking at pan scraps and “shaving” off corners to make the rest “more uniform.”  I take that as a good sign.

When the sight of neon pink and green stalks at the market finally proves irresistible, be sure to make this cake.  Enjoy!  And happy summer!

Yellow cake:

-1 1/4 (scant) c. all-purpose flour
-1 1/2 tsp. baking powder
-1/2 tsp. salt
-3/4 c. sugar
-1/4 c. oil
-1 egg
-2/3 c. milk
-1 tsp. vanilla extract

Fruit & custard layer:

-2 c. chopped rhubarb (about 3 large stalks)
-1/2 c. sugar
-1 c. whipping cream

1.  In a medium bowl, toss rhubarb with the 1/2 cup sugar.  Set aside.  Preheat oven to 350F.  Grease and flour an 8-in. round baking pan or large glass/ceramic baking dish.

2.  Prepare cake batter: whisk together flour, salt, sugar, and baking powder in a medium bowl.  In a larger bowl, mix eggs, vanilla extract, oil, and milk.  Slowly mix dry ingredients into wet until thoroughly combined.

3.  Pour cake batter into prepared pan.  Scatter chopped rhubarb and juices evenly across the top.  Pour the cream over top.


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For most of August and September, Germany was awash in adorable Italian prune plums, known to Brits as “damsons” and to Germans as Zwetschke (or Zwetschge, depending).  Don’t you just want to pinch their chubby cheeks?

damson italian prune plums

Roughly half to two-thirds the size of regular red plums, these purple beaut’s were selling for 1.99/kilo (2.2 lbs.) at the height of summer.  And the bakeries in Berlin were going wild with plum Kuchen, plum tarts, plum pockets, and plum strudel.  Not to be outdone, I bought a kilo of my own and began scheming.

An admittedly novice baker (and by “novice” I mean: stubborn, refuses to measure things properly, substitutes ingredients at will), I didn’t get much further than my old standby—plum cake.  This cake never fails me, and it looks much more impressive than it has any right to.  Ina Garten calls this “Plum Cake Tatin”; I call it perfect.  (And by “perfect” I mean:  despite my best efforts, I never manage to burn it, cause it to fall, or leave half of it clinging to the pan.  Oh, and it tastes terrific, too.)

plum upside down cake


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Snapshot by Brooke Bready

To be honest, when I made this gluten-free cake for my friend’s birthday, I didn’t expect much (especially given my track record with baking).  Luckily, I was wrong.  This coffee cake rocks! It tastes 100% normal—tender, moist, and most importantly, scarffable.  I haven’t tried this recipe with wheat flour yet, but if you have a celiac or gluten intolerant friend, they (and even you) will love this.  We kept sneaking slices long after brunch was over.

For the Streusel:
-1/4 c. dark brown sugar, packed
-1 1/2 tsp. ground cinnamon

For the Cake:
Dry Ingredients
-1 1/4 c. white rice flour
-3/4 c. cornstarch
-1 tsp.baking powder
-1 tsp. xanthan gum
-1/2 tsp. baking soda

Wet Ingredients
-1 1/2 c. granulated sugar
-3/4 c. (1 1/2 sticks) butter, softened
-2 large eggs
-1 tsp. vanilla extract
-1 c. sour cream

1.  Preheat oven to 350 degrees F. Grease a 12-cup bundt pan with non-stick cooking spray.

2.  Prepare the streusel: In a small bowl, combine brown sugar and ground cinnamon. Set aside.

3.  Prepare the cake: In a medium bowl, whisk together dry ingredients. Set aside.

4.  In a large bowl, cream together butter and granulated sugar until light, about 30 seconds. (Use high speed on a hand held mixer or medium-high speed on a stand mixer.)

5.  Add eggs, one at a time, mix until well combined.

6.  Reduce mixer speed to medium-low, add whisked dry ingredients, vanilla extract, and sour cream. Mix until a thick batter forms, about 45 seconds.

7.  Spread 1/3 of the batter into the prepared pan. (Batter will be thick. Use a spatula to evenly spread the batter in the pan.)

8.  Sprinkle streusel over the batter. Spread remaining batter over the streusel.

9.  Bake cake for 55 minutes or until a cake tester inserted into the middle of the cake comes out clean.

10.  Remove pan from the oven and place on a wire rack to cool.

Recipe courtesy glutenfreebaking.com

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