Tag Archives: dessert

Recipe: Lemon Cornmeal Cake with Lemon Glaze

At some point last year, I slowed down on the recipe blogging because I felt like I was just trying someone else’s recipe once and then posting it (with a few small tweaks of my own) for the sake of posting it. But there have been some recipes that I’ve made over and over again and decided are worth sharing — if for no other reason then so I can access them again!

 

This lemon cornmeal cake is one of those. It comes from  Bon Appétit and I’ve made it 3-4 times in the past year or so; I recall it getting high praise from T and C during last year’s Game of Thrones season premiere. F loves lemon desserts and for his birthday this year he requested a lemon cake. I immediately thought of this one and also decided it was high time to share it with all of you. It’s quick to whip up and turns out light, moist, lemony, and delicious. Not a showstopper by its looks but just a really delicious cake. I hope you’ll come back to it as often as I have.

Lemon Cornmeal Cake with Lemon Glaze (adapted from Bon Appétit; makes 1 cake)

Ingredients

  • Cake:
    • 1.5 cups (210g) plain/AP flour
    • 1/3 cup (65g) yellow cornmeal
    • 3/4 cup (160g) granulated sugar
    • 3.5 tsp baking powder
    • 1/2 tsp salt
    • 1 cup (280 mL) buttermilk
    • 2 eggs
    • Zest of 2 lemons
    • 3/4 tsp vanilla extract
    • 1/2 cup (125g) unsalted butter, melted and cooled
  • Glaze:
    • 1.5 cups powdered sugar
    • Juice of 2 lemons

Procedure

  • Preheat the oven to 350F/175C (top-bottom heat is best for cakes). Butter a 9″ cake pan and place a piece of parchment paper in the bottom of the pan.
  • In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  • In a separate bowl, whisk together the buttermilk, eggs, lemon zest, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and pour in the melted butter. Use a rubber spatula to gently fold the wet ingredients into the dry until just blended.
  • Scrape the batter into the cake pan, spread evenly, and bake 35-40 minutes, until a knife inserted in the middle comes out clean.
  • While the cake is baking, make the glaze: stir together the powdered sugar and lemon juice to make a thick but spreadable glaze. Set aside.
  • As soon as the cake is done baking, run a butter knife around the edges. Invert it onto a large plate and remove the pan. Peel the parchment paper off the bottom of the cake. Invert the cake again onto a rack. Stir the glaze and pour it onto the cake, letting it run across the top and down the sides. Let cool before serving.

Enjoy!

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Recipe: Cranberry-Apple Pie with Nutty Crumble Topping

We cleaned out and defrosted our freezer this weekend, in a moment of spring cleaning and to increase the freezer’s efficiency. We had done a pretty good job of eating all the meat, stews, and vegetables we had stored in it, but there were a few things left, including a pie crust and a container of cranberries. And what does one do when “forced” to remove a pie crust and cranberries from the freezer? Make pie, of course!

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This cranberry-apple pie was inspired by Joy the Baker’s apple cranberry crumble pie and smitten kitchen’s cranberry pie with thick pecan crumble. It is more heavily adapted from the latter recipe, but I made a few adjustments — whole oats and whole wheat flour for the crumble, an apple to bulk up the fruit, lemon instead of orange zest — based on my instincts and what ingredients I had around.

The pie is lovely: a nice, tart filling is nestled between a sweet and crunchy topping (I’d use less sugar in the crumble next time) and a flaky crust. F deemed it delicious and so did I. Serve it with a dollop of yogurt and you’ve got a perfectly acceptable breakfast or brunch!

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Cranberry-Apple Pie with Nutty Crumble Topping (adapted from smitten kitchen; makes 1 pie)

Ingredients

  • Crust:
    • 1 1/4 cups (155g) plain/AP flour
    • 1 1/2 tsp (6g) granulated sugar
    • 1/2 tsp (3g) salt
    • 115g cold unsalted butter, cut into chunks
    • 1/4 cup (60mL) very cold water, plus an additional tablespoon if needed
  • Filling:
    • 3 cups (300g) fresh or frozen cranberries
    • 1-2 apples, cut into small chunks
    • just under 1 cup granulated sugar
    • zest of 1/2 lemon
    • pinch of salt
    • 1 tbsp cornstarch
  • Crumble Topping:
    • 3/4 cup rolled or quick oats
    • 1/2 cup whole wheat flour
    • 1/4 – 1/3 cup granulated sugar (I might even cut this out next time)
    • 1/3 cup brown sugar (light or dark)
    • 1/2 tsp cinnamon
    • 1/4 tsp sea salt
    • 1/2 cup finely chopped nuts (I used half walnuts and half almonds because that’s that I had around)
    • 6 tbsp unsalted butter, melted

Procedure

  • Make the crust: In a mixing bowl, whisk together the dry ingredients. Use your fingertips or a pastry blender to work the butter into the dry mixture until it makes a coarse meal. Add the cold water and stir with a wooden spoon until the dough comes together in large clumps. Knead the dough together with your hands until it forms a ball. Wrap the dough in plastic and chill for at least an hour (or freeze it for 15 minutes if you’re in a hurry).
  • Once your dough has chilled, flour a countertop and roll the dough out into a large circle. Transfer it carefully into a pie dish or other round baking vessel (I used a round cake pan). Press the dough gently into the dish and fold over the edges, crimping if you like. Put the dish into the fridge while you make the filling and topping.
  • Preheat the oven to 190C (375F).
  • Make the filling: In a medium saucepan over medium heat, combine all of the filing ingredients. Let warm for 5 minutes or so, stirring occasionally. Take the filling off the heat while you make the topping.
  • Make the crumble topping: If you haven’t already, chop your nuts finely with a knife or by pulsing in a food processor. Combine the nuts, oats, flour, sugars, and spices in a mixing bowl. Stir to combine, then add the melted butter and stir until the mixture is coated evenly.
  • Take the crust out of the fridge and pour the filling into it, then sprinkle the topping evenly over it. Bake for 40-45 minutes or until the topping is lightly browned and the filling is bubbling (you may have to cover the pie with foil halfway through so the topping doesn’t burn). Let cool and serve with yogurt, whipped cream, or ice cream.

Enjoy!

Recipe: Dianne’s Cranberry Cake

For me, Thanksgiving is not complete without something cranberry-ey, and all the better if cranberries appear in multiple guises: in my family, they usually appear in cranberry sauce, a surprisingly delicious jello “salad,” and this incredible cranberry upside-down cake.

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Ever since I can remember, my mom has made this cranberry cake for Thanksgiving — and often for Christmas, too, on my request. For me, it is an inseparable part of Thanksgiving and of the wintry holiday season in general. There’s something about that combination of whole cranberries baked into an orangey cake batter and topped with homemade whipped cream that puts a smile on everyone’s face.

Thanksgiving is my favorite holiday and it’s one of the things I miss most about not living closer to home. Since Thanksgiving’s not celebrated in the UK, it’s hard to take off that random week in November. Last year, we had a lovely Thanksgiving celebration with Sarah and Joe, but alas they’re back in the US of A now (miss you guys!). F and I were going to try and host our own Thanksgiving this year, but my all-consuming DELTA course and various other scheduling conflicts mean it probably won’t happen.

But that doesn’t mean I can’t make some of my favorite Thanksgiving recipes! With the holiday coming up on Thursday and the DELTA course starting to taper off (less than 2 weeks & 3 assignments to go…), I decided to spend a rainy Sunday afternoon in the warm kitchen making cranberry cake.

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The cake is pretty easy to put together: pour some cranberries into a well-buttered cake pan, whip up the thick batter, spread it over the cranberries and bake! With luck, you’ll be able to invert your cake without incident and spread it with some warm jam for a finishing touch. Mine turned out a bit on the rustic side, as I used a springform cake pan which is a little bigger than your standard round cake tin — the cake was thus a bit thinner and stickier. I probably could’ve baked it for a little less time, but it still turned out deliciously and tasted exactly like it should. Go make it and you’ll know what I mean.

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Dianne’s Cranberry (Upside-Down) Cake (my mom’s recipe, adapted years ago from a Gourmet magazine; makes 1 cake)

Ingredients

  • Cranberries:
    • 3 tbsp unsalted butter
    • 1/2 cup granulated sugar
    • 1lb/16oz/500g fresh (or frozen) whole cranberries, rinsed, picked over & dried
  • Cake batter:
    • 1.25 cups all purpose (plain) flour
    • 1.5 tsp baking powder
    • 1/4 tsp salt
    • 6 tbsp unsalted butter, softened
    • 1/2 cup granulated sugar
    • 1 egg
    • 1 tsp vanilla extract
    • zest of 1 orange
    • 1/2 cup milk (I used semi-skimmed)
  • Topping (optional):
    • 1/3 cup currant or other closely-related jam/jelly (I used F’s mom’s black currant jam, as that’s what we had)

Procedure

  • Preheat the oven to 350F (175C).
  • Butter a round cake pan with the 3 tbsp butter. Sprinkle the 1/2 cup of sugar evenly over the butter, and pour in the rinsed and dried cranberries.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a separate bowl, cream together the butter, sugar, egg, vanilla, and orange until well-combined.
  • Alternate adding the 1/2 cup milk and flour mixture to the butter-egg mixture, beating until well-combined. The batter will be quite thick.
  • Spread the batter over the cranberries, sealing the edges and smoothing the top.
  • Bake for 1 hour, until the top is well-browned. Let cool for 20 minutes, then run a knife around the edge of the cake and invert onto a platter.
  • Heat the jam (if using) in a saucepan, then brush it over the top of the cake. Top with homemade whipped cream, if desired (plain yogurt is also nice, for the more health-conscious out there), and enjoy warm or at room temperature.

Enjoy!

Recipe: Scandinavian Almond Cake

 

Holy moly is this cake good. It’s moist (F said “mega-moist!”), buttery, not too dense, and just sweet enough. Cardamom adds a pleasing depth of flavor. It gets half a point for health, too, because there’s no flour — just ground almonds. I’d been wanting to make an almond cake for a while, and my birthday provided a good excuse to get in touch with my Scandinavian roots and make this delectable cake. I cut mine into squares and passed it around the office at work — it sure disappeared quickly! Guess I better make another one…

Update, 1 Oct 2017: I’ve made this cake repeatedly over the past few years, and it has gotten rave reviews from colleagues, friends, and fellow runners. I’ll definitely keep it in my rotation.

Scandinavian Almond Cake (adapted from Outside Oslo; makes 8 generous wedges or 12-16 squares)

Ingredients

  • 115g unsalted butter, softened
  • just under 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 250g (~2.5 cups) ground almonds
  • 2 tsp baking powder
  • 1/2 – 1 tsp ground cardamom, or 5-6 pods’ worth of seeds, ground with a mortar & pestle
  • 1/4 tsp salt
  • Optional: powdered/icing sugar for sprinkling

Procedure

  • Preheat the oven to 175C (350F) and grease a springform cake pan.
  • In a large bowl, cream the butter, sugar, and vanilla with an electric mixer. Add the eggs one at a time, beating after each addition.
  • In a separate bowl, whisk together the almonds, baking powder, ground cardamom, and salt.
  • Fold the dry into the wet ingredients and stir until combined.
  • Spread the batter (it will be quite thick) into the cake pan and bake for 30-40 minutes, until golden brown and an inserted knife comes out clean. Let cool and, if you want, sprinkle powdered sugar (icing sugar) over the top.

Enjoy!