Makes 12 servings Ingredients 2 cups cake flour 2 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground mace 1/4 teaspoon ground allspice 2 Bartlett pears, peeled and cored 2 egg […]
Makes 6 servings This cake is dense and not too sweet, almost like a sweet cornbread. I like to use coarse polenta so that it also has an interesting texture, but if you have to use regular cornmeal, that works as well. Ingredients Polenta Cake 1/4 cup unsalted butter, at […]
Makes 1 loaf Ingredients 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/4 cup vegetable oil 1/4 cup sugar 1/2 cup pumpkin purée 1 egg 2 tablespoons water 1/4 cup chopped toasted pecans Directions Coat a 5-in by […]
Makes 8 to 12 servings This cake is a cross between sticky toffee pudding and a fluffy pumpkin snacking cake. It is lightly spiced, spongy and moist, and best when bathed in maple caramel sauce. Leftover sauce should be refrigerated and lightly heated before serving. Substitute about 2 teaspoons of […]
Makes 1 loaf This recipe comes right from Bakeshop 6 at The Culinary Institute of America! A traditional German holiday treat, this stollen is leavened with baking powder, not yeast, so it’s a simple edition to your Christmas to-do list. You can find quark, a soft cultured cheese, near the […]
Makes 3 cakes Ingredients 4 1/2 cups cake flour 2 1/2 teaspoons baking powder 1/4 cup heavy cream, room temperature 8 eggs, room temperature 1 tablespoon vanilla extract 1 1/4 cup sour cream 1 1/2 cups (3 sticks) butter, room temperature 2 1/4 cups sugar 1/3 cup honey 2 teaspoons […]
Makes about 60 mini cupcakes This recipe makes about 60 mini cupcakes, which feeds about 30 people. If you need less, you can half this recipe, or bake any leftover batter in a cake pan. Spread it with leftover jam for a little chef’s treat! You can use any cake […]
Makes 16 servings This is a big recipe. A proper pastry! But we know you have it in you, so give it a try. The key to handling a multi-part recipe like this is to read everything first. The main recipe (Sweet Coffee Chiffon Roulade, right below) will tell you […]
Makes 1 cake, serves 8 Filling Ingredients 6 egg yolks 2/3 cup sugar 1 tablespoon vanilla extract 5 teaspoons sifted all-purpose flour 2 cups milk 2 teaspoons lemon zest Dough Ingredients 1 cup (2 sticks) unsalted butter, cut into small pieces 3 1/2 cups sifted all-purpose flour 1 cup sugar […]
Sponge cake, whether you know it as génoise or pan di Spagna, is a light, sweet, delicate cake rich in eggs. These cakes are made from egg foams with very little or no added fat. To add moisture, sponge cakes are often liberally brushed with sugar syrup. Fill the cake […]
This recipe makes a perfect classic sheet cake, which you can pair with any of your favorite frostings or chocolate ganache. Makes one 9- by 13-inch cake Ingredients 4 cups cake flour, plus more for the pan 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon kosher salt […]
Makes 2 loaves If you grow zucchini in your garden, you’ll be glad to have this recipe come late summer. Note that the larger a zucchini grows, the tougher its skin, the drier its flesh, and the more bitter its seeds. If you are using large zucchini for this recipe, […]