Because sometimes you just want the damn recipe.
Raspberry Bran Breakfast Cake, easily vegan
Bake this cake the night before you want to eat it as it’s better with a little time to rest.
Preheat oven to 350°
Line a 9” square pan with a parchment sling
In a medium-sized bowl, whisk together
1 1/2 c (195 g) whole wheat flour, 1 /2 c (60 g) wheat bran, 1 t baking powder, 1 t baking soda, and 1/2 t fine sea or table salt.
In a large bowl, whisk together
1/2 c (105 g) light brown sugar, 2 large eggs* (at room temperature), 1 c (240 g) whole milk** (room temperature), 1/2 c (112 g) neutral oil, and 1 t vanilla extract.
Gently toss
1 c (125 g) fresh or frozen (not-thawed) raspberries
in the dry ingredients, fully coating.
Fold the raspberry/dry ingredients into the wet until incorporated then pour the batter into the pan. Bake 22–24 minutes until a toothpick inserted in the center comes out clean and the sides start pulling away from the pan.
Let the cake cool on a rack for 10 minutes before removing from the pan to cool completely.
*Replace with 2 flax “eggs” (5 T ground flax seeds mixed with 6 T (95 g) water)
**Replace with alternative milk
Coconut Sheet Cake
Preheat oven to 350°
Prep and line a 9” x 13” pan with a parchment sling
Melt 1 c (224 g) coconut oil and let cool.
In a medium-sized bowl, whisk together
3 c (300 g) cake flour (or 375 g all-purpose), 2 t baking powder, and 1/2 t fine sea or table salt.
In a large bowl, thoroughly whisk
3 large eggs (room temperature)
for one minute, then whisk in
1 1/2 c (300 g) sugar, 1 c (240) full-fat coconut milk (stir up the contents of the can well to fully incorporate the cream back into the water), the melted coconut oil, 1 t vanilla extract, and 2 t coconut extract.
Whisk well for 1-2 minutes.
Gently whisk the dry ingredients into the wet. When most, but not all, is incorporated, switch to a rubber spatula and fold the remaining dry bits in.
Pour the batter into the prepared pan and bake for 26–28 minutes until the sides of the cake start to pull away from the pan and a toothpick inserted into the center comes out clean.
Remove the pan to a rack and let cool 15 minutes, then remove the cake and let cool completely.
Lightly toast
1 c (100 g) unsweetened (my preference but go with sweetened if that’s your thing) shredded coconut.
Let cool.
Once the cake is cool, whip
1 c (240 g) cold heavy cream
until thickened then add in
1 t vanilla extract and 2 T confectioners sugar (or to your taste).
Continue to beat until medium to stiff peaks have formed.
Spread the whipped cream on top of the cake then sprinkle with the toasted coconut.
Discard Sourdough Ricotta Salted Chocolate Chip Cookies
Recipe adapted from the Sourdough Key Lime Ricotta Cookies in Artisan Sourdough Made Simple
Preheat oven to 350°
Line two cookie sheets with parchment paper
Makes aprox. two dozen small cookies
In a small bowl, whisk together
1 1/2 c (188g) all-purpose flour, 2 t baking powder, and 1/4 t fine sea salt.
In another small bowl, mix together
1/4 c (60 g) sourdough starter, 1/4 c (63 g) ricotta, and 1 t vanilla extract.
In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, cream on medium-high speed
1/2 stick (4 T; 56g) unsalted butter (room temperature) with 1/2 c (100g) sugar for two minutes, then add in 1 lg egg (room temp) and cream for an additional minute.
Reduce speed to medium low and mix in the starter-ricotta-vanilla until thoroughly incorporated, then turn to low and mix in the dry ingredients.
Fold in 1/2 c (112 g) mini chocolate chips.
Using a #60 (T) scoop, put one dozen per sheet about two inches apart. Sprinkle the tops with flaky sea salt.
Bake 15-18 minutes, rotating the pans at the 8 minute mark. It’s a bit tough to tell when they are done as the top stay pale as milk. I recommend carefully checking the bottoms. They will be a nice golden brown when done.
Chaos Cookies
Preheat oven to 325°
Line two cookie sheets with parchment paper
Makes aprox. 15 large cookies
In a medium-sized bowl whisk together
2 1/4 c (281 g) all-purpose flour, 1/2 t kosher salt, and 1 t baking soda.
In a large bowl and using a hand or stand mixer at medium speed, cream together
2 sticks unsalted butter (room temp) with 1 cup (220 g) light brown sugar and 1/2 c (100 g) granulated sugar until well-mixed and creamy, about two minutes.
Beat in
1 large egg (room temp) and 2 t vanilla extract
Let Chaos Reign and fold in up to 6 oz (170 g) tasty stuff. I used: roasted peanuts (chopped), butterscotch chips, chocolate chips, and kettle cooked potato chips (satisfying to crush). Pretzels, white chocolate chips, granola, raisins, other nuts…Really anything that doesn’t add moisture (so no PB) goes. I mean, at Milk Bar their Compost Cookie has coffee grounds.
Using a #20 (aprox. 3 T), scoop out six cookies per sheet. You will have enough dough for maybe 3 more cookies to bake after the first batch.
Bake for 20-22 minutes until they are a nice golden brown overall with a deeper caramel color around the edges. If one or two have tried to hook up, gently nudge them apart with a spoon or butterknife while still warm.
Flourless Chocolate Prune Cake with Rosemary Salted Whipped Cream, or
A Cake for
Love (Chocolate and Vanilla),
Longevity (Prune; Plum)
Memory (Rosemary),
Purification (Salt),
and Healing (Orange snuck into the cake).
Note: this recipe was written a bit off kilter because sometimes I just can’t stick to the script so please feel free to email me if you need clarification, hello@thecakehistorian.com.
For the Rosemary Salted Whipped Cream:
1/2 c (120 g) heavy cream
pinch of sea salt
2 small sprigs fresh rosemary
In a small saucepan warm the cream and salt over medium heat until bubbles appear at the edge and a bit of steam begins to drift up. Remove from the heat and slip the rosemary springs into the cream, swishing a bit to fully dress the sprigs in white. Let sit for 30 min then remove the rosemary sprigs and refrigerate the cream to cold cold cold while you make the cake.
For the Flourless Chocolate Prune Cake (recipe adapted from David Lebovitz):
3 ounces (85 g) pitted prunes
3 T (45 g) orange juice
1 T vanilla extract
2 T granulated sugar, divided into 1/2 T and 1 1/2 T
6 ounces (170 g) bittersweet chocolate in chips or chopped up
6 T (84 g) unsalted butter
3 large eggs, separated
1) Butter and flour (or cocoa) a 6” springform pan, line the bottom with parchment paper, and preheat the oven to 325°
2) Prepare the prunes: combine the first three ingredients plus the 1/2 T of sugar in a small saucepan over medium heat. Bring to a boil then turn down to medium-low and let simmer until the liquid has absorbed into the prunes. This took about 5 min for me. Remove from the heat and use a spoon or fork to mush up the mixture, breaking about the prunes even more. You’re not trying to create a puree here just smaller bits of the perfumed prunes to mix about in the batter. Set aside.
3) Melt the chocolate and butter together in a medium-sized heat-proof bowl* set over a pot of simmering water. Remove the lot from the heat, then the bowl from the pot and into it stir the prunes. Let cool for 8 minutes. *(you’ll be mixing all of the cake batter in this bowl so keep that in mind when selecting size)
4) Whisk the egg yolks to combine then fold into the chocolate prune mixture.
5) Whip the egg whites with a pinch of salt, slowly adding the remaining 1 1/2 T of sugar until stiff peaks. Fold into the batter, gentle gentle, until no streaks of white remain.
6) Keep up the gentle gentle as you spoon the batter into the prepared pan, smoothing the top with an offset spatula.
7) Bake for 40-45 min until the toothpick test comes back clean and the cake starts to pull away from the sides.
8) Let cool on a rack for 10 minutes then remove the ring and let the cake cool completely.
Just before serving the cake whip up the cold cream then pile atop the cake.
I did not add any sweetener to my cream but feel free to add powdered sugar to your liking. Alternately, top the cake with powdered sugar before the cream or serve each slice of cake with a dollop of the whipped cream on top and offer up powdered sugar.
Olive Oil Cake with Browned Butter Buttercream
For the cake
Prep:
Preheat oven to 350°
Grease an 8” round cake pan and line with parchment paper
Dry:
1 1/2 c (188 g) all-purpose flour
1 1/2 t baking powder
1/2 t kosher salt
Wet:
3 large eggs, at room temperature
3/4 c (150 g) sugar
1/2 c (112 g) olive oil (use your favorite but make sure it’s one that taste nice on its own!)
1/2 c (120 g) whole milk
1 t vanilla extract
1. Whisk together the flour, baking powder, and salt.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs with the sugar on medium-high speed for 30 seconds.
3. With the mixer running, add the olive oil in a slow, steady stream.
4. Mix in the milk and the vanilla extract.
5. On low speed, add in the dry ingredients stopping when you still see streaks of dry. Finish mixing by hand.
6. Pour the batter into the prepared pan and bake for 30–34 minutes until the top springs back lightly when pressed and the sides pull away from the pan.
7. Let cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
8. If the cake has a domed top, trip off to make a level layer, then frost with the Browned Butter Buttercream.
For the buttercream
2 sticks (1 c; 227 g) salted butter, at room temperature
1/4 c (60 g) heavy cream, at room temperature
1 t vanilla extract
1/8 t fine sea salt
1 1/4 c (150 g) confectioners sugar, well-sifted
1. To make the browned butter, melt one stick of the salted butter in a light-colored saucepan over medium heat. As soon as the stick is entirely melted, start watching the pot closely. You will begin to see brown specs on the bottom of the pan. Gently stir with a heat-proof spatula and keep watching. The foaming will subside and the butter will begin to darken in color. As soon as it turns a medium gold shade immediately remove the pan from the heat and stir again. Pour the browned butter in a small heat-proof container and let cool for 10 minutes before moving to the refrigerator to cool completely. This will take anywhere from 40 minutes to 1 hour. You will know it is ready when the butter is an even color. Note that you still want the butter soft, just not liquid.
2. Once the browned butter is ready, spoon into the bowl of a stand mixer fitted with the paddle attachment. Add the other stick of butter and beat on medium speed for two minutes. Beat in the vanilla, salt, and heavy cream. Add the confectioners sugar and beat, beginning on low speed, increasing to medium as the sugar is incorporated into the butter mixture, for 7 minutes. Turn down to low speed and beat for 30 seconds to burst big air bubbles. Taste and add more salt as desired.
The frosted cake will last, kept at room temperature and in an air-tight container, for three days.
Cream Cheese Pound Cake with Pickled Fruit and Whipped Cream
For the cake.
Recipe adapted from Joy the Baker Cookbook by Joy Wilson
Prep:
Preheat oven to 325°
Line a 9” x 5” loaf pan with a parchment paper sling
Ingredients:
2 c (250 g) all-purpose flour
1 1/2 t baking powder
1/2 t kosher salt
1 (8 oz; tk g) package cream cheese, at room temperature (VERY IMPORTANT that it is soft-textured)
1 1/2 sticks (tk g) unsalted butter, at room temperature
1 1/2 c (300 g) granulated sugar
2 t vanilla extract
4 large eggs, at room temperature
1. In a medium bowl, sift together the flour, baking powder, and salt.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed for two minutes then add in the sugar and continue to beat until light and fluffy, about another three minutes.
3. Add in the eggs, one at a time, beating for one minute between eggs, then beat in the vanilla.
4. On slow speed, mix in the dry ingredients stopping when you still see streaks of flour. Finish mixing by hand.
5. Spoon into the prepared loaf pan. This makes a lot of batter which will fill the pan nearly to the top. I’ve had success baking as-is but as a precaution I’d make sure there is a good inch (at least) left between the top of the batter and the pan. I can attest that what is left is addictively spoonable.
6. Bake for 30 minutes then rotate the pan and bake and additional 30–35 minutes until a toothpick inserted in the center comes out with a few crumbs. If the top is getting too dark too quickly more the cake to an upper rack.
7. Let cool in the pan for 10 minutes, then sling out onto a rack to cool.
For the pickled fruit, I follow THIS recipe in this instance using a 1 lb mix of cherries and plums plus the zest of one lemon and a 1” piece of ginger, roughly chopped and half Apple Cider, half Cane Vinegar. I kept the strained fruit for use on this cake but it’s also amazing served with soft cheeses and crusty bread (so good). Store any leftovers in a clean jar with some of the shrub liquid. Keeps for two weeks in the refrigerator.
For serving, top with whipped cream (I didn’t add any sweetener but might add a touch the second time around). A little pickled fruit goes a long way so start with a tentative spoonful or two and adjust to your liking.
Beat the Blues Chocolate Loaf Cake (chocolate = happiness; cinnamon = healing; yogurt = anti-depression)
Prep:
Preheat oven to 350°
Line a 9” x 5” loaf pan with a parchment paper sling
Dry:
1 1/4 c (150 g) whole wheat pastry flour
3/4 c (64 g) dutch-processed cocoa powder
1 t baking powder
1 t baking soda
1 t cinnamon
1/2 t kosher salt
Wet:
1 c (210 g) brown sugar
2 large eggs
1/2 c (120 g) whole milk yogurt
1/4 c (56 g) neutral oil
1 t vanilla extract
1. In a medium bowl, sift together the dry ingredients.
2. In a large bowl, whisk together the wet ingredients.
3. Whisk the dry ingredients into the wet just until you no longer see streaks of dry.
4. Pour the batter into the loaf pan.
5. Bake 35-38 minutes until a toothpick inserted in the center comes out with a few crumbs.
6. Let cool in the pan for 10 minutes, then turn out onto a rack to cool. The texture and flavor improved the following day.
Bergamot & Thyme Olive Oil Cake (A Cake for Courage (Thyme) and Success (Bergamot)
Prep:
Preheat oven to 350°
1 T unsalted butter, soft
3 sprigs of fresh thyme, 3” to 4” long
Dry:
1 c (125 g) all-purpose flour
1/2 t baking powder
1/2 t baking soda
1/4 t fine sea salt
Wet:
1/2 c (100 g) sugar
1 large egg
1/2 c (120 g) whole milk yogurt
1/4 c (56 g) olive oil
4 drops of Bergamot Essential Oil (I use Aura Cacia Pure)
1. Liberally butter a 6” round springform pan. Remove the Thyme leaves from their stalks and sprinkle all over the bottom the pan.
2. Whisk together the flour, baking powder, baking soda, and sea salt.
3. In a large bowl, whisk together the sugar, egg, yogurt, olive oil, and essential oil.
4. Whisk the dry ingredients into the wet.
5. Spoon the batter into the prepared pan keeping in mind the leaves. Smooth the top with a small offset spatula or back of a spoon.
6. Bake 18–22 minutes until the top springs back lightly when pressed and the sides pull away from the pan.
7. Let cool in the pan for 10 minutes, then turn out onto a rack to cool, thyme side up.
8. Decorate as you wish. I used tape to cover lengths of the cake and then dusted liberally with confectioners sugar.
Honey Bombs
Adapted from COPENHAGEN FOOD
Wet:
1/2 cup (150 g) honey
3/4 c (150 g) brown sugar
2/3 c (150 g) unsalted butter
Dry:
2 1/4 c (300 g) all-purpose flour
2 t baking soda
4 t cinnamon
3 t ground cloves
3 large eggs
7 ounces (200 g) mixed peel or dried fruits )optional); such as apricots, cherries, currants; chopped if necessary
1. Line two muffin tins with paper liners—I needed 16—and preheat oven to 350°
2. In a saucepan melt together the honey, brown sugar, and butter. Once all cohesive, pour into a large mixing bowl and set aside to cool to blood warm.
3. Sift together the dry ingredients while the butter mix cools.
4. Once blood warm, whisk in the eggs, one at a time, then whisk in the dry ingredients until thoroughly incorporated. Fold in the mixed fruits.
5. Bake 18-22 minutes until the top springs back when gently pressed.
6. Remove to a rack to let cool for a few minutes.
7. Best served warm and smeared with salty butter.
For extra credit, serve with hot coffee or black tea and cardamon milk (1/2 tsp per cup of milk).
Dry:
1 1/4 c (156 g) all-purpose flour
3/4 c (64 g) dutch process cocoa power (I used 40 g Valrhona and 24 g black cocoa)
1 t baking powder
1 t baking soda
1/4 t freshly ground black pepper
1/4 t ground cloves
1 t cinnamon
Wet:
3/4 c (150 g) maple sugar
1/4 c (50 g) granulated sugar
2 large eggs
112 g walnut oil
240 g whole milk yogurt
2 t coffee extract
1. Prepare a 9” round cake pan and preheat your oven to 350°
2. In a medium bowl, sift (please do sift) together the dry ingredients.
3. In a large bowl, whisk together the wet ingredients.
4. Whisk the dry ingredients into the wet until thoroughly incorporated.
5. Pour the batter into the prepared pan and bake 28 to 32 minutes until the cake starts to pull away from the sides of the pan, the top springs back lightly when pressed in the middle, and, if you need extra reassurance, a toothpick inserted in the center comes back clean or with just a few crumbs attached.
Let cool in the pan for 10 minutes then remove to a rack to cool completely. Dust with confectioners sugar as desired, stencil or not. I hope your troubled times end soon.
The absolute best lemon dessert ever. EVER.
Pumpkin Spice Cake with Whipped Chocolate Ganache
Prep a 9” round cake pan and pre-heat your oven to 350°
Ingredients:
Dry
125 g all-purpose flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
1/4 t each ground nutmeg, cloves, allspice, and ginger
Wet
120 g walnut oil
1 large egg
110 g brown sugar
25 g granulated sugar
1/2 of a 15 oz can of pure pumpkin puree
1 t vanilla extract
Instructions:
In a medium-sized bowl sift together all of the Dry ingredients. In a large bowl, thoroughly whisk together the Wet ingredients. Fold the dry into the wet. Pour into the prepared pan and smooth the top with an offset spatula. Bake 23-25 minutes until the cake starts pulling away from the sides of the pan, the center spring back lightly when pressed, and a toothpick inserted in the center comes back with just a few clinging crumbs.
Let cool in the pan for 10 minutes before removing from the pan to a rack to cool completely. Frost the top liberally with whipped ganache made from your desired chocolate. Top with pumpkin seeds mussed up in olive oil, cinnamon, and sugar and toasted.