Sour Cream Coffee Cake (Ina Garten)


Barefoot Bloggers time again, the first recipe chosen by Gwen of Cooking in Pajamas was for this very yummy cake, I love walnuts so this one went down really well, I think I made it 3 times this month. Give it a go.

  

   

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 3 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups sour cream
  • 2 1/2 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

For the streusel:

  • 1/4 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into pieces
  • 3/4 cup chopped walnuts, optional

For the glaze:

  • 1/2 cup confectioners’ sugar
  • 2 tablespoons real maple syrup

Directions

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

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Red Velvet Cupcakes Go GREEN


 

This recipe is for Red Velvet Cupcakes, but because it’s St Patricks Day I thought I’d make them green for our Irish friends out there.

 

Ingredients:

2 ½ cups plain flour

½ teaspoon salt

2 tablespoons cocoa powder

2 x 50ml bottles green food colouring

1 cup of vegetable oil

1 ½ cups sugar

2 eggs

1 teaspoon peppermint or vanilla extract  (I used peppermint to go  with the green colour)

1 cup buttermilk

1 ½ teaspoon  baking soda

1 tablespoon white vinegar

 

Preparation:

Preheat oven to 180C/350F, line your cupcake tins with paper liners

 

In a bowl sift together the flour and salt, set aside

In a small bowl mix the colour and cocoa powder together until completely mixed, set aside

Using an electric mixer,  mix the oil and sugar on medium  speed until  combined, add eggs one at a time then add the peppermint or vanilla extract  and  mix until light and creamy , scraping the sides of the bowl as you go,  Now add the colour and cocoa powder mixture until evenly mixed.

Add the flour and buttermilk alternately starting and ending with the flour, mix until just combined

In a small bowl stir together the vinegar and baking soda, this will fizz,  now add it to the mixture and mix for a few seconds more.

Scoop mixture into your prepared tins and bake for about 20 mins, when  toothpick comes out clean they’re done. Cool completely before icing, I used the Betty Crocker  prepared icing mixture & added about 10 drops of the food colouring.

Makes about 22 regular cupcakes

 

Hot Chocolate Fondant (Gordon Ramsay)


 I found this recipe on the Channel 4 website, it’s for a hot chocolate fondant by Gordon Ramsay. You MUST try this it is delishhhhhh.

Ingredients:

50g melted butter , for brushing

cocoa powder , for dusting

200g good-quality dark chocolate , chopped into small pieces

200g butter , in small pieces

200g golden caster sugar

4 eggs and 4 yolks

200g plain flour

Creme fraiche or vanilla ice cream to serve

Method:

 

  1.  
    1. First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.
    2. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
    3. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
    4. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
    5.  Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
    6.  Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
    7.  Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
    8.  Starting from the middle of each plate, squeeze a spiral of caramel sauce – do all the plates you need before you go on to the next stage.
    9.  Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a ‘quenelle’ of ice cream.
    10. Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

 

Tins or ramekins?

As we make the fondants in such great volumes in my restaurants we use disposable 150ml aluminium muffin tins, but ramekins work just as well. The cooking times I have given here are for ramekins but if you want to use the muffin tins then 10 mins in the oven will be fine.

9 puddings for 8 guests

If you are making the fondants for a dinner party I would advise you cook one extra as an ‘insurance policy’ that you can test for doneness. If everything goes according to plan I’m sure there will be no shortage of guests wanting second helpings.

Variations

Once you have mastered the fondants it’s very easy to adapt their flavour. For a boozy version add a generous splash of Baileys to the melted chocolate. You can also make a chocolate and orange version by adding the finely grated zest of 1 large orange and an optional splash of orange liqueur.

Sticky Date Pudding


I love sticky date pudding & this one I found in an old recipe book I’ve had for a few years. The recipe is by Belinda Jeffery when she was on Better Homes & Gardens.

Ingredients:

3 / 4 cup fresh orange juice

Zest of an orange

180g dates (chopped)

1 tsp vanilla extract

3 / 4  tsp bicarb soda

90g unsalted butter, room temperature

100g caster sugar

50g brown sugar

2 eggs, lightly beaten

180g self raising flour

1 tsp cinnamon

6 – 12 whole walnuts

 

Preperation:

Preheat oven to 180 degrees celcius

Butter & flour 6 1 cup moulds or 12 ½ cup moulds

Put the orange juice into a medium saucepan & bring to a boil, remove from heat & add the dates, zest, vanilla & bicarb soda. Stir  to combine, set aside to cool.

In a mixing bowl cream the butter & 2 sugars until light & fluffy,  then slowly drizzle in the beaten eggs.

Sift the flour & cinnamon over the top of the butter & sugar mixture & lightly  fold it in,  now fold in the date mixture.

Divide the mixture evenly into the moulds filling them 3/4 full, if you fill them to the top, they may spill over as this batter is very light & airy.

Bake in preheated oven for 25 mins, but check them after 20 mins, all ovens are different.

Cool them in the moulds for about 5 mins before turning them out.  You may need to use a blunt knife to ease the puddings from the mould.

To serve them place a pudding upside down on a plate, place a whole walnut on top & spoon over the sauce, add some cream on the side if you like.

Sauce:

150g brown sugar

140g unsalted butter

½ cup cream

1 tsp vanilla

Preperation:

Put all the ingredients into a saucepan & stir until butter has melted, then bring to a boil & boil for 3 mins.

Note:

If your puddings develop a dome on top, just slice off a little so they don’t wobble on the plate.

I used 1/2 cup moulds for this recipe, I’ve also baked them in cupcake tins with paper liners.

Coconut Cupcakes (Ina Garten)


The first recipe this month for the Barefoot Bloggers was chosen by Jamie of  Jamie’s Green Kitchen. I’ve been in baking mode lately so I was glad that Jamie chose Ina’s cupcakes. If you like coconut you’re gonna love these, especially the frosting. I did change the frosting a little, I used 2 sticks of butter & only 1 cup of  the confectioners sugar, it was still sweet but not too sweet. Thanks Jamie, great choice.

 

The Barefoot Contessa Cookbook, All rights reserved

Prep Time:

1 hr 0 min

Inactive Prep Time:

30 min

Cook Time:

35 min

Level:

Intermediate

Serves:

18 to 20 cupcakes

Ingredients

  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 5 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 14 ounces sweetened, shredded coconut

For the frosting:

  • 1 pound cream cheese at room temperature
  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/2 pounds confectioners’ sugar, sifted

Directions

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

Beatty’s Chocolate Cake


Beatty's Chocolate Cake
  
  
The second recipe for this month is Ina Gartens  Beatty’s Chocolate Cake chosen by Mary of Passionate Perseverence. This cake is one of my  favourite chocolate cakes, and I’ve made it ALOT. I already had this one on my blog, but because I like it so much it wasn’t a problem making it again.  My only problem is I’m lousy at icing or decorating a cake, I just don’t have what it takes to do it, so for this one I bought the  Betty Crocker vanilla icing and just added green food colouring until I got the desired shade, thanks Mary I never get sick of making this cake. I used a 21 cm square cake tin and baked it for about an hour.
  
  
 
 

2006, Barefoot Contessa at Home, All Rights Reserved

Prep Time:

30 min

Inactive Prep Time:

30 min

Cook Time:

35 min

Level:
Intermediate
Serves:
8 servings

Ingredients

  • Butter, for greasing the pans
  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee

Directions

Chocolate Buttercream, recipe follows

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)

1/2 pound (2 sticks) unsalted butter, at room temperature

1 extra-large egg yolk, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners’ sugar

1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.

Birthday Sheet Cake (Ina Garten)


This cake couldn’t have come at a better time, it was chosen by Susy of  Everyday Gourmet for the Barefoot Bloggers.  It was fathers day here on Sunday so this is what my father got as a special surprise, he doesn’t like chocolate  frosting so I made his favourite cream cheese frosting with whole walnuts and sprinkled with some crushed walnuts. I also used orange zest instead of the lemon for a bit of a change and it tasted great. Thanks Susy for choosing a really yummy cake, this was the first time I’d made this cake, it was so popular with everyone that I’ve now made it 3 times this week, I used  the lemon zest and iced it with fresh cream and strawberries. Yummy choice.

100_1091

  

100_1103 

 

 

Ingredients

For the cake:

nocoupons

  • 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
  • 3 cups sugar
  • 6 extra-large eggs, at room temperature
  • 8 ounces (about 1 cup) sour cream, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 lemon, zested
  • 3 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda

For the frosting:

nocoupons

  • 24 ounces semisweet chocolate chips
  • 1 1/2 cups heavy cream
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon pure vanilla extract
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • Chocolate candies for decorating (recommended: M&M’s)

Directions

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.

For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it’s thickened.

Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies.