Lately I've been working much more and posting less, or better not posting at all.
This doesn't mean I'm not baking so here you go for December and November The Cake Slice cakes.
I cannot tell you how this Cranberry /Wildberries tastes because it just came out from the oven ! But it looks and smells terrific ! I wish I hadn't let the top brown so much ...
RECIPE
December’s Cake: Cranberry Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
Makes one 10 inch round cake
For the Streusel
1 cup sliced almonds (I used pinenuts)
2 tbsp unsalted butter, melted
2 tbsp light brown sugar
For the Cake
2 cups all-purpose flour
1 tsp baking powder
¼ tsp salt
3 eggs
2 cups granulated sugar
¾ cup (1½ sticks) butter, melted and cooled
1 tsp vanilla extract
1 bag (12 ounces) fresh cranberries (Iused frozen berries)
Method – Streusel
Heat the oven to 300F. Grease a 10inch round springform pan.
Combine the butter, almonds and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.
Method – Cake
Whisk together the flour, baking powder and salt in a medium bowl. Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on medium high speed until the mixture is lightened and increased in volume, about 5 minutes.
With the mixer on low speed, add the butter in a slow stream. Turn the mixer to medium speed and beat for another 2 minutes. Stir in the vanilla.
Gently but thoroughly fold in the flour mixture, half a cup at a time. Then stir in the cranberries.
Scrape the butter into the prepared pan, smoothing the top with a spatula. Sprinkle the streusel over the batter. Bake the cake until it is golden and a toothpick inserted in the centre comes out clean, about 1 hour to 1hour 10minutes.
Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom onto the wire rack. Cool completely before cutting into wedges and serving.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.
Then comes the Cinnamon Pudding Cake I'm sure I did somthing wrong with it and the cake looked loke the moon... but it wasn't bad maybe not the best but not bad at all !
RECIPE
November’s Cake: Cinnamon Pudding Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
Makes one 8 inch square pudding cake
For the Caramel Topping
1 cup plus 2 tbsp packed light brown sugar
¾ cup water
¾ cup water
1 tbsp unsalted butter
½ tsp salt
½ tsp salt
For the Cake
2 cups all-purpose flour
2 tsp baking powder
2½ tsp cinnamon
½ tsp salt
2 tbsp unsalted butter, softened
1 cup granulated sugar
1 cup whole milk
1 tsp vanilla extract
Method – Topping
Heat the oven to 350F. Spray the bottom and sides of an 8 inch square baking pan with nonstick cooking spray.
1) Combine the brown sugar, water, butter and salt in a small saucepan and bring to a boil, whisking occasionally, then set aside to cool.
Method – Cake
1) Combine the flour, baking powder, cinnamon and sakt in a medium mixing bowl.
2) Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 2 minutes.
3) With the mixer on medium-low speed, add a third of the flour mixture to the bowl. Add half of the milk and the vanilla. Add another third of the flour, followed by the remaining milk and the rest of the flour. Scrape down the sides of the bowl and beat on medium speed for 30 seconds.
4) Scrape the batter onto the prepared pan and smooth the top with a rubber spatula. Pour the topping over the batter (the pan will be very full). Carefully transfer the pan to the oven and bake until set, 45 to 50 minutes.
5) Let the cake cool in the pan for 15 minutes, invert it onto a large rimmed serving platter and serve warm.
6) Let any leftover cake cool completely before storing in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.
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