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202 | 268 | 2017-09-22 04:54:39 | Cinnamon-Eggnog Scones | 4.7941175 | 01/01/2010 | Wondering what to do with that quart of eggnog... besides drink it, of course? Use it to make these delicious eggnog-scented, cinnamon chip-studded scones. Read our blog about these scones, with additional photos, at Flourish. | In a large mixing bowl, whisk together all the dry ingredients. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the cinnamon chips. In a separate mixing bowl, whisk together the egg, vanilla or other eggnog flavor, and eggnog. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Transfer the dough to a lightly floured work surface; a silicone rolling mat works well here. Divide the dough in half; each half will weigh about 18 ounces. Roll and pat each half into a 6 1/2" circle about 3/4" thick. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Alternately, use a 2 1/4" round cutter to cut each circle into 6 to 8 rounds, gathering, re-rolling, and cutting the scraps. Or cut one circle into wedges, the other into rounds. If you've made wedges, transfer the circle of wedges to a lightly greased or parchment-lined baking sheet. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges. If you've made rounds, transfer the rounds to the prepared baking sheet, placing them close together; leave about 1/2" between them. Brush each scone with some eggnog, and sprinkle with sparkling white sugar, or cinnamon-sugar. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F. Bake the scones for about 20 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn't look wet or unbaked. Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days. |
Prep 10 mins. to 15 mins. Bake 20 mins. to 25 mins. Total 60 mins. to 1 hrs 10 mins. Yield 12 to 16 scones | 202 | 2017-09-22 04:54:39 | Dough | 11 1/2 ounces King Arthur Unbleached All-Purpose Flour1 3/4 ounces sugar3/4 teaspoon salt1 tablespoon baking powder1/2 teaspoon ground nutmeg4 ounces butter, cut into pats or small cubes5 1/2 to 11 ounces cinnamon chips 1 large egg1 teaspoon vanilla extra | |
203 | 269 | 2017-09-22 04:54:43 | Triple Chocolate Scones | 4.7826085 | 04/30/2012 | "Triple chocolate" — you can't argue with that! These scones feature chocolate chips studded throughout a tender, just-sweet-enough chocolate scone; the rich chocolate glaze makes this a triple treat. | Preheat your oven to 375°F. Lightly grease a baking sheet, or line it with parchment. To make the scones: In a large mixing bowl, blend the flours, cocoa, espresso powder, sugar, baking powder, baking soda, and salt together thoroughly. With a pastry blender, pastry fork, a mixer or, most easily, your fingertips, work in the butter until the mixture is unevenly crumbly. Stir in the chocolate chips. Whisk together the vanilla, egg, and milk or whey. Add the liquid ingredients to the dry ingredients, stirring until the mixture is evenly moist. If you're using milk rather than whey, you may need to add an additional 2 to 3 tablespoons, to make the dough come together. Mix 3 tablespoons confectioners' sugar with 1 teaspoon cocoa powder, and sprinkle it on your parchment-lined (or lightly greased) baking sheet. You're using this sugar mixture in place of the usual flour, to keep the scones from sticking to the pan as you shape them. Divide the dough in half, and place the two pieces onto the baking sheet. Pat them gently into two 6" circles, each about 3/4" thick. Cut each circle into 6 wedge-shaped pieces with a bench knife or bowl scraper (or sharp knife), pressing down firmly without sawing. You'll find it easier if you dip your cutter in flour after each cut. Make sure you press it into the dough quickly, without twisting or sawing. This shears the dough cleanly rather than pressing it together, which allows the scones to rise higher. Bake the scones for 18 to 23 minutes, until they lose their moist look, and a cake tester inserted into the center of one comes out clean; or with just a smear of chocolate from a melting chip. Remove the scones from the oven, and transfer them to a rack to cool. To make the glaze: Place the chocolate chips and half & half or creamer in a microwave-safe bowl or small saucepan. Heat in the microwave (or over low heat) until the cream is very hot. Remove from the heat, and stir until the chips melt, and the mixture is smooth. Drizzle/spread the glaze over the cooled scones. Yield: 12 scones. |
Prep 10 mins. to 15 mins. Bake 18 mins. to 23 mins. Total 28 mins. to 38 mins. Yield 12 scones | 203 | 2017-09-22 04:54:43 | Scones | 8 1/2 ounces King Arthur Unbleached All-Purpose Flour2 5/8 ounces King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour1 1/2 ounces Double-Dutch Dark Cocoa or Dutch-process cocoa1/2 teaspoon espresso powder, optional for flavor and color3 1/2 o | |
204 | 270 | 2017-09-22 04:54:44 | Buttermilk Lemon-Apricot Scones | 4.888889 | 01/01/2008 | Serve these scones with your favorite fruit jam, or with Double Devon Cream or clotted cream, and apricot preserves. | Preheat your oven to 400°F. In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, lemon zest, and dried apricots. Work the butter into the dry ingredients, using your fingers, a pastry fork, or a pastry blender; you can also do this with an electric mixer. Mix until the butter is fairly well-combined with the flour; a few lumps remaining are OK. Whisk together the egg, lemon oil, and buttermilk or water. Add this to the dry ingredients, stirring gently until everything is well-moistened and just combined. To make drop scones: Using a scone or muffin scoop, drop 1/4-cup measures of dough onto a lightly greased or parchment-lined baking sheet, spacing them about 1 1/2" apart. To make wedge-shaped scones: Divide the dough into four pieces, and place on a well-floured work surface. Pat each piece into a 4 3/4" circle about 3/4" thick. Transfer to two parchment-lined or lightly greased baking sheets, two rounds to a sheet. Don't divide the circles into wedges yet; you'll do that after they're baked. Bake the drop scones for 15 to 18 minutes, or until golden brown. For rounds, bake for 20 to 25 minutes. Cut each round into 6 pieces. Store, well wrapped, on the counter for 3 days, or freeze for up to 3 months. |
Prep 10 mins. Bake 15 mins. to 18 mins. Total 25 mins. to 28 mins. Yield 15 drop scones or 24 wedge scones | 204 | 2017-09-22 04:54:44 | 12 3/4 ounces King Arthur Unbleached All-Purpose Flour4 teaspoons baking powder3/4 teaspoon salt3 1/2 ounces sugargrated zest of one lemon4 1/2 ounces chopped or slivered dried apricots 4 ounces butter1 large egg1/2 teaspoon lemon oil, optional6 ounces bu | ||
205 | 272 | 2017-09-22 04:54:46 | Banoffee Scones | 4.909091 | 09/23/2013 | Banoffee stands for the banana-toffee flavor combination made popular by a sweet English pie of the same name. Our toffee crunch add-in has inspired us to experiment with this duo of flavors, and this scone was one of our favorite tested recipes. | Preheat the oven to 425°F. Grease a baking sheet, or line it with parchment paper. In a large bowl combine the flours, baking powder, baking soda, salt, and sugar. Work the butter into the dry ingredients until the mixture is unevenly crumbly. Toss in the toffee crunch until evenly distributed. Mash the banana with the vanilla in a small bowl. Stir in 1/2 cup of the buttermilk or milk. Add the banana mixture to the butter-flour mixture, stirring until the dough comes together into one mass, and adding more milk/buttermilk if needed. Turn the dough out onto a well-floured surface. Flour your hands and the surface of the dough. Knead the dough very gently about 10 times, just enough to bring it together, sprinkling on more flour as needed to keep the dough from sticking. Cut the dough in half, and press each piece gently into a circle 6" to 8" in diameter. Cut each circle into 6 wedge-shaped pieces with a bench knife, bowl scraper, or spatula. Transfer the scones to the prepared baking sheet, leaving ½" or so between them. Bake the scones for 14 to 16 minutes, or until golden brown. Remove the scones from the oven, and serve hot, warm, or at room temperature. When completely cool, store any leftovers well wrapped, at room temperature, for several days; freeze for longer storage. Yield: 12 scones. |
Prep 15 mins. to 25 mins. Bake 14 mins. to 16 mins. Total 29 mins. to 41 mins. Yield 12 scones. | 205 | 2017-09-22 04:54:46 | 8 1/2 ounces King Arthur Unbleached All-Purpose Flour4 ounces King Arthur Unbleached White Whole Wheat Flour1 tablespoon baking powder1/2 teaspoon baking soda3/4 teaspoon salt1 3/4 ounces sugar4 ounces butter4 1/2 ounces toffee crunch or chopped Heath bar | ||
206 | 273 | 2017-09-22 04:54:53 | Irish Cream Scones | 4.7777777 | 11/18/2015 | In the spirit of St. Patrick's Day (a.k.a. the Feast of St. Patrick), these scones celebrate all things Irish. They feature our Irish-style wholemeal flour for that extra-tender, soda bread-like texture, and their flavor evokes a hot mug of cappuccino infused with Irish cream liqueur. | To make the scones: Preheat the oven to 425°F with a rack in the upper third. Line a baking sheet with parchment; or lightly grease it. Combine the flours, baking powder, sugar, and salt. Work the butter into the flour mixture until unevenly crumbly; you'll want to see some larger, pea-sized pieces of butter. Toss in the butterscotch chips, if using. Mix together the egg, liqueur, milk, and flavor, and add to the flour-butter mixture, stirring until the dough is evenly moistened and holds together. Drop the dough by 1/3-cupfuls onto the prepared baking sheet; our scone and muffin scoop works well here. Bake the scones for 15 to 18 minutes, until golden. Remove the scones from the oven and transfer them to a rack to cool for 5 to 10 minutes. To make the glaze: Combine the liqueur and butterscotch chips in a microwave-safe bowl and microwave on high heat for 30 seconds. Stir until smooth. Drizzle the glaze over the warm scones. Serve warm or at room temperature. |
Prep 15 mins. Bake 15 mins. to 18 mins. Total 43 mins. Yield 8 scones | 206 | 2017-09-22 04:54:53 | Scones | 3 7/8 ounces Irish-Style Flour or 4 ounces King Arthur Premium 100% Whole Wheat Flour4 1/4 ounces King Arthur Unbleached All-Purpose Flour2 teaspoons baking powder1 1/4 ounces sugar1/2 teaspoon salt4 ounces unsalted butter3 ounces butterscotch chips, opti | |
207 | 276 | 2017-09-22 04:54:58 | Cinna-Bites | 4.9166665 | 01/01/2008 | Monkey bread, a.k.a. pull-apart bread or bubble bread, is a wonderfully kid-friendly introduction to yeast baking. Get the kids involved as you make these mildly cinnamon-y, tender treats: they'll carefully shape their own several pieces of dough, while you quickly take care of the rest. | Using your hands, a mixer, or a bread machine, mix and knead all of the dough ingredients until you've got a smooth, fairly soft dough. Place the dough in a lightly greased bowl, cover it, and allow it to rise at room temperature for an hour; it'll be puffy, though not necessarily doubled in bulk. Gently deflate the dough, and transfer it to a clean work surface. Place the milk and the cinnamon filling or sugar in separate small bowls. Lightly grease two 9" round cake pans. If desired, pour 1/4 cup maple syrup or into the bottom of each pan. Tear off 1"-or-so pieces of the dough. (If you bothered to round them into balls, they'd be about the size of chestnuts; but you're not bothering to do that.) Dip the irregular dough pieces into the milk, then into the cinnamon. Place them, close together, in the prepared pans. Each pan should be full enough that you can only see the bottom of the pan in scattered places. Cover the pans, and allow the dough to rise for about 90 minutes, until it's puffy, though probably not doubled in bulk. Drizzle the bites with melted butter, if desired. Bake them in a preheated 350°F oven for 20 to 22 minutes, or until they're beginning to brown around the edges, and they seem done. Remove the pans from the oven, and carefully turn the bites out of the pan onto a rack to cool. If you've used syrup, let them rest upside-down on the rack until they're cool; otherwise, the syrup will stick to the rack. Serve the bites warm or at room temperature. |
Prep 25 mins. Bake 20 mins. to 22 mins. Total 3 hrs 15 mins. to 3 hrs 17 mins. Yield 64 bites | 207 | 2017-09-22 04:54:58 | Dough | 9 ounces milk2 ounces butter1 3/4 ounces sugar1 5/8 ounces potato flour or 1 5/8 ounces dried potato flakes1 1/2 teaspoons salt2 5/8 ounces water1/2 teaspoon Buttery Sweet Dough Flavor, optional but good16 ounces Pastry Flour Blend or 15 3/4 ounces King A | |
208 | 277 | 2017-09-22 04:55:04 | Apple-Cinnamon Swirl Buns | 4.75 | 01/01/2008 | This variation on the classic cinnamon bun makes a roll with extra "swirls," and the added bonus of fruit in the filling. | To make the dough: Warm the sour cream and butter to lukewarm in a microwave or in a saucepan set over very low heat, stirring constantly. The butter doesn't need to completely melt, but it should be very soft. Combine all of the dough ingredients, including the warm sour cream and butter — by hand, mixer, or bread machine — kneading to form a smooth dough. If you do this manually, let the dough rest for 15 minutes before kneading. Transfer the dough to a lightly greased bowl, cover it, and let it rise for 1 1/2 to 2 hours, or until it's almost doubled in bulk. In the case of the bread machine, if the dough hasn't nearly doubled by the end of the cycle, give it an extra 30 minutes in the bucket. While the dough is rising, prepare the filling. To make the filling: In a medium-sized bowl, mix together the Baker's Cinnamon Filling and enough water to make a stiff but spreadable filling. Set the mixture aside. (Or use the substitute described in the tips, below.) Mix the fruit with the water or rum; if you have a microwave, cover and heat them briefly — maybe 10 to 15 seconds — to soften, then let them cool. If you don't have a microwave, simply cover the fruit and let it rest at room temperature while the dough is rising. To assemble the rolls: Lightly grease a 9" x 13" pan. Transfer the dough to a lightly greased work surface, and gently deflate it. Roll the dough into a large rectangle, about 15" x 25". Spread the cinnamon filling over the dough, and sprinkle with the softened fruit. Starting with the short side, roll the dough into a log. Cut the log crosswise (a serrated knife works well) into 12 slices. Place the buns in the prepared pan, and brush them with half the egg yolk glaze. Cover the pan, and allow the buns to rise for about 45 to 90 minutes, until they're just touching each other in the pan. While the rolls are rising, preheat the oven to 350°F. When the buns have finished rising, brush them with the remaining glaze. Bake the rolls for 18 to 22 minutes, until they're a light, golden brown. Remove them from the oven, and allow them to cool in the pan for about 10 minutes, while you prepare the icing. To make the icing: Whisk together all of the icing ingredients. Remove the buns from the pan, and spread or drizzle the icing over the warm buns. Serve warm, or at room temperature. Store, covered, for 3 days at room temperature, or freeze for up to 3 months. The buns can be reheated briefly in a 350°F oven, lightly wrapped in aluminum foil, though the icing may melt. |
Prep 45 mins. Bake 18 mins. to 22 mins. Total 2 hrs 48 mins. to 4 hrs 7 mins. Yield 12 buns | 208 | 2017-09-22 04:55:04 | Dough | 6 ounces sour cream (full-fat or low-fat)2 ounces butter or margarine2 large eggs + 1 egg white (save the yolk for the glaze)2 teaspoons vanilla extract or 1 1/2 teaspoons Buttery Sweet Dough flavor12 3/4 ounces King Arthur Unbleached All-Purpose Flour (S | |
209 | 278 | 2017-09-22 04:55:07 | Sweet Pull-Apart Bread | 5.0 | 01/01/2008 | This coffeecake-like loaf (a.k.a. monkey bread) is a fun weekend treat — each person can "grab and go" as they cycle through the kitchen at breakfast-time. | Place all of the dough ingredients into the bucket of your bread machine. Program the machine for dough, and press Start. After about 10 minutes of kneading, check the dough's consistency; it should be smooth and very soft, though it should form a ball and clean the bottom and sides of the bucket. Adjust its consistency with additional flour or water, if necessary, and allow the machine to complete its cycle. Turn the dough out onto a lightly floured surface, and divide it into 32 small pieces, each about 1 1/2" in diameter. Whisk together the brown sugar and cinnamon. Dip the balls in the melted butter, roll them in the cinnamon-sugar, and layer them in the bucket. Place the bucket in the machine, close the lid, and allow the bread to rise until doubled, about 1 hour. Program the machine for bake only, 65 minutes, light crust, and press Start. When the cycle is complete, let the bread stand for a few minutes, then remove the bucket and turn the bread out onto a serving platter. |
Prep 15 mins. Bake 1 hrs 5 mins. Total 3 hrs 20 mins. Yield 10 small servings, or 4 to 6 more generous servings. | 209 | 2017-09-22 04:55:07 | Dough | 12 3/4 ounces King Arthur Unbleached All-Purpose Flour1 3/4 ounces sugar2 teaspoons instant yeast2 ounces butter1 1/4 teaspoons salt8 ounces milk1 1/2 teaspoons vanilla extract1/2 teaspoon rum extract (optional) Topping 2 ounces butter, melted5 ounces lig | |
210 | 279 | 2017-09-22 04:55:11 | Honey Caramel Sticky Buns | 4.75 | 11/03/2015 | Soft, perfumed with cinnamon, with lots of luxuriant, glazed nuts shining on top, these buns are an excellent breakfast treat. The recipe doubles easily to feed a bigger audience. | To make the dough: Mix and knead the dough ingredients by hand, with a mixer, or in a bread machine using the dough cycle. Knead until smooth, and let rise, covered, for 45 minutes to 1 hour. To make the topping: In a small saucepan heat and stir the brown sugar, honey, and butter until the sugar is dissolved. Spread on the bottom of a greased 8" square pan. Sprinkle with the nuts; set aside. To make the filling: Stir together the butter, sugar, cinnamon, and flour to make a spreadable paste. To shape the buns: After the dough has risen, deflate it and roll into a 10" x 12" rectangle. Spread the filling over the surface, and sprinkle with the raisins. Starting with a long side, roll the dough into a log and pinch the edge of the lengthwise seam together. Cut into 9 equal slices. Place the buns cut side down in the prepared pan. Flatten each bun with your fingers, until they're barely touching each other. Cover and let rise until light and doubled in bulk, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F. Bake the buns for 30 to 35 minutes or until they're a deep, golden brown, tenting the top with foil for the last 15 minutes of baking. Remove them from the oven and invert the pan immediately onto a large plate. Remove the pan, and scrape any topping left in the bottom onto the buns. Let cool for 20 minutes before eating, so you don't burn your mouth on the good sticky stuff. |
Prep 1 hrs 15 mins. to 1 hrs 35 mins. Bake 30 mins. to 35 mins. Total 1 hrs 45 mins. to 2 hrs 10 mins. Yield 9 buns Nutrition information | Serving Size 92g Servings Per Batch 9 Amount Per Serving: Calories 347 Calories from Fat 162 Total Fat 18g Saturated Fat 7g Trans Fat 0g Cholesterol 51mg Sodium 282mg Total Carbohydrate 48 Dietary Fiber 1g Sugars 44g Protein 3g | 210 | 2017-09-22 04:55:11 | Dough | 2 teaspoons instant yeast or active dry yeast4 ounces milk1 ounce unsalted butter7/8 ounce granulated sugar1 teaspoon salt1 large egg8 1/2 ounces King Arthur Unbleached All-Purpose Flour Topping 7 1/2 ounces brown sugar2 1/4 ounces honey1 ounce butter3 ou |
211 | 280 | 2017-09-22 04:55:17 | Cinnamon Bun Loaf | 5.0 | 12/19/2013 | This bread has the look of a classic Russenzopf, but the taste and decadence of a cinnamon roll crossed with a sticky bun. We've baked the loaf in our new Emile cloche because the contained heat helps to bake the loaf more evenly. If you don't have a cloche, a sheet pan and parchment along with close monitoring will work fine. | To make the dough: Mix and knead all the ingredients together — by hand, mixer, or bread machine set on the dough cycle — until you've made a smooth dough. Allow the dough to rise, covered, at room temperature, until it's nearly doubled in bulk — about 60 to 90 minutes. Rising may take longer if you haven't used SAF Gold yeast, or if you've kneaded by hand; give the dough enough time to become quite puffy. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 24" x 10" rectangle. Mix the Baker's Cinnamon Filling and water together until they're well combined. Spread the mixture evenly over the surface of the dough. Roll the dough into a log the long way, then pinch the seam closed as best you can. Using a bench knife (or large chef's knife), cut the log in half lengthwise. Twist the two halves together, trying to keep the cut sides facing up as much as possible. It helps to start by crossing the two strands in the middle, and then twisting them to the ends, so that you have smaller strands with which to work. Form the twisted log into a tight coil and place it on the base of a round baking cloche. Sprinkle the Sticky Bun Sugar and pecans on top. Cover the loaf with the cloche lid, and let rise until it's noticeably puffy, about 45 minutes to 1 hour. Again, this may take longer if you haven't used SAF Gold yeast; the loaf should spread to almost fill the base of the cloche. While the loaf is rising, preheat the oven to 400°F. Bake the loaf for 35 to 40 minutes, until it's nicely golden with dark brown cinnamon streaks; the loaf's internal temperature should read between 190°F and 200°F on a digital thermometer. Remove the cover of the cloche 5 to 10 minutes from the end of the bake, to allow a slight crust to form. Remove the loaf from the oven, and transfer it to a rack to cool. Yield: one 10" loaf. |
Prep 25 mins. to 30 mins. Bake 35 mins. to 40 mins. Total 2 hrs 20 mins. to 3 hrs 40 mins. Yield One 10" loaf. Nutrition information | Serving Size 1 slice (59g) Servings Per Batch 16 Amount Per Serving: Calories 190 Calories from Fat 70 Total Fat 8g Saturated Fat 3g Trans Fat 0g Cholesterol 10mg Sodium 190mg Total Carbohydrate 26g Dietary Fiber 1g Sugars 6g Protein 4g | 211 | 2017-09-22 04:55:17 | Dough | 8 ounces lukewarm water12 3/4 ounces King Arthur Unbleached All-Purpose Flour3 ounces unsalted butter, at room temperature1 teaspoon Buttery Sweet Dough Flavor, optional; for enhanced flavor2 1/2 teaspoons instant yeast, SAF Gold instant yeast preferred1 |
212 | 281 | 2017-09-22 04:55:22 | Maple-Walnut Sticky Buns | 4.75 | 01/31/2013 | Do you love sticky buns? How about maple syrup? If the answer is a resounding yes, then you'll surely enjoy these soft, light buns with their subtle maple filling and sticky, nutty maple topping. | To make the dough: Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — to make a smooth dough. If you're kneading in a stand mixer, it will take about 5 to 7 minutes at second speed; the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, for 1 to 2 hours, or until it's nearly doubled in bulk. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. While the dough is rising, lightly grease a 9" x 13" pan. To make the glaze: Whisk together the syrup, melted butter, and maple flavor, if you're using it. Spread the glaze in the prepared pan. Sprinkle the brown sugar (or maple sugar) and toasted walnuts atop the glaze. To toast walnuts, see tips, at left. Transfer the dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. It's a nice, soft dough, and pats out easily. Sprinkle the maple sugar evenly over the dough, leaving an uncovered strip about 1" wide along one long end of the rectangle. Gently pat it onto the dough, so it adheres. Starting with the sugar-covered edge, roll the dough into a log the long way. Using a sharp or serrated knife, slice the log into 20 slices. Or, instead of using a knife, loop a length of dental floss around the log, and pull the ends in opposite directions; they'll slice nicely through the dough. Space the buns in the pan; five rows of four works well. Cover the pans, and let the buns rise until they spread out, touch one another, and puff up, about 1 1/2 to 2 hours. Towards the end of the buns' rising time, preheat the oven to 350°F. Bake the buns for 25 to 30 minutes, until they're a light golden brown and feel set when you poke them. Remove the buns from the oven, and loosen their edges with a knife. Carefully — the syrup is hot! — turn them out onto a rack (set over parchment, to catch any spills) or parchment-covered sheet pan. Scrape any glaze that may have stuck to the pan onto the warm buns, and spoon any glaze that's run onto the pan back onto the buns. Serve warm, or at room temperature. Wrap any leftovers airtight, and store at room temperature. Yield: 20 sticky buns. |
Prep 20 mins. to 30 mins. Bake 25 mins. to 35 mins. Total 3 hrs 15 mins. to 5 hrs 5 mins. Yield 20 buns | 212 | 2017-09-22 04:55:22 | Dough | 12 3/4 ounces King Arthur Unbleached All-Purpose Flour3 ounces unsalted butter, at room temperature1 1/4 ounces granulated sugar1 1/4 teaspoons salt1 ounce Baker's Special Dry Milk or nonfat dry milk1 1/2 ounces potato flour or instant mashed potato flake | |
213 | 282 | 2017-09-22 04:55:25 | Cinnamon-Pecan Swirl Brioche | 5.0 | 01/01/2008 | Classic French brioche, a yeast dough made with eggs and butter, is coiled with pecans and cinnamon sugar. It's excellent toasted on the second day. | To make the dough: Whisk together the dry ingredients, then add the eggs, water, and flavoring, mixing and kneading well. Cut the butter in small pieces and beat it in piece by piece. Continue beating until the dough is smooth and shiny, about 5 to 8 minutes. Cover the dough and let rise until puffy, about 1 1/2 hours. If you're using a bread machine, simply place all of the dough ingredients in the bucket and program the machine for the dough cycle. To shape the loaf: On a lightly floured surface, roll the dough into a 20" x 10" rectangle. Top with the prepared filling, then sprinkle with the nuts. Beginning with a long edge, roll the dough into a 20" log. Spiral the log into a lightly greased brioche pan or other deep, round pan, tucking the end into the middle. (See "tips", below.) Cover and let the loaf rise in a warm place until very puffy, about 1 1/2 to 2 hours. Preheat the oven to 350°F. Just before baking, sprinkle it heavily with Sticky Bun Sugar, if desired. This will give the loaf a shiny, sweet crust. Bake the brioche for 45 to 55 minutes, checking it after 20 minutes and tenting with foil if it's browning too quickly. When done, the brioche will be deeply browned and its internal temperature will register at least 190°F on an instant-read thermometer. Cool the brioche in the pan for 15 minutes, then gently turn it out onto a rack to cool completely. Store any leftover brioche, wrapped, at room temperature for up to 5 days. |
Prep 35 mins. Bake 45 mins. to 55 mins. Total 4 hrs 35 mins. to 5 hrs 45 mins. Yield 12 servings Nutrition information | Serving Size 1 slice, 56g Servings Per Batch 12 slices Amount Per Serving: Calories 200 cal Calories from Fat Total Fat 7g Saturated Fat Trans Fat Cholesterol 50mg Sodium 220mg Total Carbohydrate 29g Dietary Fiber Sugars 8g Protein 5g | 213 | 2017-09-22 04:55:25 | Dough | 10 1/2 ounces King Arthur Unbleached All-Purpose Flour3/4 ounce non-diastatic malt powder or sugar7/8 ounce Bakers' Special Dry Milk or nonfat dry milk1 teaspoon salt2 1/2 teaspoons SAF Gold instant yeast (preferred)2 large eggs2 5/8 ounces water1 teaspoo |
214 | 283 | 2017-09-22 04:55:30 | Cranberry Sticky Buns | 5.0 | 01/01/2008 | The aroma of sticky buns in a cozy kitchen creates one of the loveliest childhood memories. Cranberries, brown sugar and butter create a flavor that children of all ages love. This combination of flavors doesn't need anything else — it's sublime just as it is. | To make the dough: Break the eggs into a 2-cup liquid measure and fill the balance with warm water. Pour into a mixing bowl and beat until blended. Add and dissolve the sugar and yeast. Beat in the butter or oil and the dry milk. When this is thoroughly blended, add the whole wheat flour and salt. Stir in 3 cups of unbleached flour until the mixture holds together and pulls away from the side of the bowl. Turn the dough out onto a well-floured board, and knead for 3 or 4 minutes, using as little flour as possible, until the dough is soft, elastic, and slightly tacky. Use a dough scraper to help if you need to. Place it in the greased bowl, cover, and let it rise until puffy, about 1 1/2 to 2 hours. To make the filling: Cut the fresh cranberries, cut them in half and simmer them in a saucepan with a couple of tablespoons of water and the greater amount of sugar for 8 to 10 minutes. Keep the heat low and give the mixture an occasional stir. If you're using dried cranberries, put aside one quarter of the filling ingredients for later. Lightly grease two 9" cake pans or a medium sized roasting pan (about 11" x 13"). To shape the dough: Press the dough down and roll it into a large rectangle, about 12" x 24" (or two smaller ones, 9" x 16"). Spread the softened butter on the rectangle(s), leaving 1/2" around the outside edge unbuttered. If you're using the fresh cranberries mixture, spread all of it on the surface of the dough, leaving 1/2" clear on the edges. Starting with the long edge, roll the dough up like a jelly roll. Pinch the outside edge tightly to the main body of the dough. Lift the roll gently (or cut it in half if you're using two pans) and place it in the pan(s) you intend to bake them in. Cut the roll into 3/4" to 1" slices. Arrange them so they have room to expand. The filling that seeps out becomes the glaze on top after you turn them out of the pan. Cover the buns and let them rise for 45 minutes to an hour. If you're using dried cranberries, sprinkle the brown sugar over the butter, then the cranberries, and finally the nuts. Butter and sugar your pan with the ingredients you had set aside. (You can even throw some cranberries and nuts in as well.) Starting with the long edge, roll the dough up like a jelly roll. Pinch the outside edge to the main body of the dough. Cut the roll into 3/4" to 1" slices, arrange cut side down in the pan, cover the pan and let them rise for 45 minutes to an hour. To bake and turn out: Place the pan in a cold oven and set the temperature to 400°F for 15 minutes. During this time, the buns will finish rising and assume their final, expanded shape. After this 15-minute period, turn the temperature down to 350°F for a further 20 to 30 minutes. Check after 20 minutes. If there's the slightest aroma of browning sugar, turn the temperature down to 325°F for the final 10 minutes. While these buns are still hot, loosen the sides a bit with a knife. Then find a plate or platter that will accommodate them. Invert the platter over the baking pan, flip them both over and leave the baking pan overturned for a few minutes to allow everything to come out. Store, covered, at room temperature for up to 3 days. |
Prep 37 mins. to 45 mins. Bake 35 mins. to 45 mins. Total 3 hrs 25 mins. to 4 hrs 10 mins. Yield two 9" cake pans, about 14 buns | 214 | 2017-09-22 04:55:30 | The Dough | 2 large eggs12 ounces warm water7/8 ounce sugar3/8 ounce active dry yeast1 ounce butter, softened, or 7/8 ounce vegetable oil1 1/2 ounces nonfat dry milk8 ounces King Arthur Premium Whole Wheat Flour3/8 ounce salt12 3/4 to 14 3/4 ounces King Arthur Unblea | |
215 | 284 | 2017-09-22 04:55:35 | Dad's Favorite Sticky Buns | 5.0 | 01/01/2008 | Varieties of cinnamon rolls and sticky buns dot the world, attracting loyal and fierce fans. This version, based on buns from Philadelphia and areas near Camden, New Jersey, features the kind of bun with a thick cinnamon filling, and a topping of rich, sticky sauce sprinkled liberally with pecans. You can slowly unroll each one into a long spiral, which makes them easier to enjoy bit by luscious bit. |
To make the overnight starter: Combine the flour, water and yeast in a medium-sized bowl, stirring until fairly smooth. Cover the bowl, and let the mixture rest, at room temperature (hopefully cooler than 75°F), overnight, or for 12 to 16 hours. To make the dough: Combine the overnight starter with all of the dough ingredients and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough. Allow the dough to rise, covered, for about 1 hour; it'll become slightly puffy, but won't double in bulk. While the dough is rising, prepare the pans; use two 9" round cake pans, a 9 x 13" pan or a 12" round pan. Spray with non-stick pan spray, or lightly grease with vegetable shortening or butter. To make the glaze: In a small bowl, whisk together the syrup, rum (if you're using it) and melted butter. Divide this glaze evenly between the pans (if you're using two pans). Sprinkle the Sticky Bun Sugar (or brown sugar) and pecans atop the glaze. To assemble the buns: Transfer the dough to a lightly greased work surface. Divide it in half. Working with one half at a time, roll it into a 14" x 10" rectangle. Spread with half the prepared cinnamon filling (or cinnamon-sugar), leaving an uncovered strip about 1" wide along one short end of the dough. Roll the dough into a log the short way, and slice it into 8 slices. Repeat with the remaining piece of dough. Space the buns in the prepared pan(s). Cover the pan(s), and let the buns rise for 90 minutes; they should spread out and touch one another. Preheat the oven to 350°F. Bake the sticky buns for about 30 minutes, tenting them lightly with aluminum foil for the final 5 minutes if they appear to be browning too quickly. The finished buns will be golden brown. Loosen the edges of the buns with a knife, then carefully — the sugar is hot! — turn them out onto a rack or parchment-covered sheet pan to cool, scraping any glaze that may have stuck to the pan onto the warm buns. Serve warm, or at room temperature. Buns will keep for 3 days at room temperature, or can be frozen for up to a month. |
Prep 1 hrs 15 mins. Bake 30 mins. Total 15 hrs 45 mins. Yield 16 sticky buns Nutrition information | Serving Size 1 bun, 136g Servings Per Batch 16 Amount Per Serving: Calories 473 cal Calories from Fat Total Fat 15g Saturated Fat Trans Fat Cholesterol 25mg Sodium 262mg Total Carbohydrate 31g Dietary Fiber 2g Sugars 48g Protein 6g | 215 | 2017-09-22 04:55:35 | Overnight Starter | 8 1/2 ounces King Arthur Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour (See "tips," below.)8 ounces water1/16 teaspoon instant yeast (See "tips," below.) Dough 6 1/4 ounces King Arthur Pastry Flour Blend or King Arthur Unbleached All-Purp |
216 | 285 | 2017-09-22 04:55:37 | Sugar-Glazed Cinnamon-Swirl Bread | 5.0 | 01/01/2008 | Glazing this classic cinnamon-swirl bread with sticky bun sugar takes it to new heights! | To make the dough: Mix and knead together all of the dough ingredients — by hand, mixer or bread machine — to form a soft, smooth dough, kneading in the cinnamon chips (if you're using them) at the end. Place the dough in a lightly greased bowl, cover it, and allow it to rise in a warm place for 1 to 1 1/2 hours, until it's almost doubled in bulk. To make the filling: Mix the Baker's Cinnamon Filling with the egg to make a stiff but spreadable paste. Set it aside. To make the glaze: Melt the butter in the bottom of a 13" x 4" x 4" pain de mie pan, or in two 8 1/2" x 4 1/2" loaf pans. Spread the sugars and syrup as evenly as possible over the butter. Turn the dough out onto a lightly greased work surface and roll it into a 10" x 20" rectangle. Spread the cinnamon filling over the dough, leaving a 1/2" margin free of filling on each long end. Starting with a short end, roll the dough into a log. Place the log in the pain de mie pan, seam-side down. If you're using two smaller loaf pans, cut the log in half crosswise, and put one half in each pan. Cover the pan(s), and let the bread rise for 1 1/2 hours, or until it's puffy; it should have risen to within about 1/2" of the rim of the pan. Put the cover on the pan. Preheat the oven to 350°F. Bake the bread for 30 to 35 minutes. Remove the top of the pain de mie pan after 30 minutes, to check for doneness, and return to the oven (without the lid) if necessary. The bread is done when it's golden brown, and its internal temperature registers 190°F on an instant-read thermometer. Remove the bread from the oven, run a knife along the sides and ends to loosen any pieces that have adhered, and carefully turn the loaf out onto a piece of parchment, or onto a cooling rack, scraping any filling remaining in the pan onto the bread. Store, well-wrapped, for 5 days at room temperature, or freeze for 3 months. |
Prep 30 mins. Bake 30 mins. to 35 mins. Total 3 hrs 30 mins. to 3 hrs 35 mins. Yield one 13" x 4" x 4" pain de mie, or two 8 1/4" x 4 1/2" loaves | 216 | 2017-09-22 04:55:37 | Dough | 12 1/4 ounces Pastry Flour Blend or 12 1/4 ounces King Arthur Unbleached All-Purpose Flour1/4 ounce instant yeast1 ounce sugar1/2 ounce granular lecithin (optional, but helpful)1 ounce Baker's Special Dry Milk or nonfat dry milk2 ounce potato flour5/8 oun | |
217 | 289 | 2017-09-22 04:55:39 | Cheese-Filled Sweet Braid | 4.8 | 01/01/2008 | Here's a twist on a popular recipe we teach at our Baking School in Norwich, VT. It's wonderful for brunch, as it can be made ahead then reheated briefly just before serving. | To make the dough: Combine all of the dough ingredients, and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough. Allow the dough to rise, covered, for 45 minutes to 1 hour, or until it's puffy. To make the filling: While the dough is rising, prepare the filling by mixing all of the ingredients together until smooth. Chill until ready to use. To assemble the braid: Transfer the dough to a lightly oiled work surface, and divide it in half. Roll each half into a 12" x 8" rectangle. Spread half of the filling lengthwise down the center third of each rectangle. Cut 1" wide strips from each side of the filling out to the edges of the dough. Fold about an inch of dough at each end over the filling to contain it, then fold the strips, at an angle, across the filling, alternating from side to side. Transfer the braids to 2 parchment-lined baking sheets. Allow the braids to rise, covered, for 1 to 1 1/2 hours, until puffy but not quite doubled. Preheat the oven to 350°F. Whisk together the egg yolk and water, and brush over the risen loaves. Sprinkle with sparkling sugar. Bake the braids for 35 to 40 minutes, or until golden brown. Remove from the oven and cool on a wire rack. Bake the braids for 35 to 40 minutes, or until they're golden brown. Remove them from the oven and cool on a rack. Store in the refrigerator for up to 3 days, or freeze for up to 3 months. |
Prep 20 mins. Bake 35 mins. to 40 mins. Total 2 hrs 55 mins. to 3 hrs Yield two 12" braids | 217 | 2017-09-22 04:55:39 | Dough | 2 1/4 teaspoons instant yeast2 ounces lukewarm water4 ounces lukewarm milk2 ounces butter, softened1 1/4 teaspoons salt1 3/4 ounces sugar1 teaspoon vanilla or 1/8 teaspoon Fiori di Sicilia1 large egg, lightly beaten12 3/4 ounces King Arthur Unbleached All | |
218 | 294 | 2017-09-22 04:55:40 | Whole-Grain Pain au Chocolat | 5.0 | 01/12/2011 | These soft, chocolate-filled yeast rolls are a favorite after-school or morning treat in France. We've increased their fiber and nutrition with whole wheat flour and grape seed flour, which give them a wonderful chocolate-y look, as well as rich flavor. | Combine all of the dough ingredients. Allow the dough to rest for 20 minutes, covere Knead the dough — by hand, mixer, or bread machine — until it's soft and somewhat sticky. Kneading by hand is tricky; avoid adding too much more flour (an oiled board and hands can help here). Allow the dough to rise, covered, for about 90 minutes. It'll become puffy, but won't double in size. You'll find it loses most of its stickiness after this first rise. Gently deflate the dough, and divide it in half. On a lightly oiled surface, roll each half of the dough into an 8" x 9" rectangle. Cut each rectangle into six 4" x 3" pieces, for a total of 12 pieces. Keep the dough you're not working on covered. To shape: Turn one of the pieces of dough so the short (3") edge faces you. Put a stick of chocolate on the dough, about 1" from and parallel to the far edge. Fold the far edge toward you, over the stick, to the middle of the dough. Press the edge lightly to seal. Put a second stick on that sealed seam. Fold the near short edge away from you, over the second stick, and press lightly. This second seam should end up about 1" from the new top edge of the roll. Flip the shaped roll so that the seam side is down, and put it on a greased or parchment-lined baking sheet. Note: The pain au chocolat sticks won't melt out the end of the rolls as they bake, so there's no need to seal the outside edges of the dough. Repeat with each piece of dough, leaving about 1 1/2" between the finished rolls on the baking sheet. Cover the rolls and let them rise for 60 to 90 minutes, long enough to become puffy. About 15 minutes before the rolls are done rising, preheat your oven to 350°F. Brush each roll with a little milk. Bake the rolls for 14 to 18 minutes, until they're a light golden brown and register 190°F to 200°F on an instant-read thermometer inserted into the bread. Remove the rolls from the oven, and after 5 minutes transfer them to a rack. Dust with glazing sugar. Serve warm. The chocolate will harden as the rolls cool; if you want to serve rolls later, reheat them briefly (about 15 seconds in the microwave) just before serving, to melt the chocolate. Yield: 12 rolls. |
Prep 20 mins. to 40 mins. Bake 14 mins. to 18 mins. Total 3 hrs 10 mins. to 4 hrs 5 mins. Yield 12 rolls | 218 | 2017-09-22 04:55:40 | Dough | 8 ounces lukewarm water1 1/4 ounces granulated sugar2 ounces butter2 teaspoons Buttery Sweet Dough Flavor or vanilla extract6 1/4 ounces King Arthur Unbleached All-Purpose Flour3 ounces King Arthur 100% Organic Whole Wheat Flour3/4 ounce Baker's Special D | |
219 | 295 | 2017-09-22 04:55:43 | Apricot-Almond Coffeecake | 5.0 | 11/17/2015 | We've created this special breakfast bread for enjoying and and sharing with all your guests. It travels and freezes well; the recipe makes two loaves, so you can have one to enjoy and one for a host or hostess gift. | To make the dough: In a large bowl, combine the water, yeast, and 1/2 cup of the flour. Let sit for 10 minutes to give the yeast some time to get going. Add the milk, eggs, sugar, vanilla, orange oil or rind, butter, and salt. Stir to mix well. Add the remaining flour 1 cup at a time, stirring until the dough forms a shaggy mass. Turn the dough out onto a lightly floured surface and knead it to form a smooth and satiny ball. Flour your hands and the counter as necessary to keep the dough from sticking, but try not to add more flour to the dough. When the dough springs back when you give it a poke, it's ready for its first rise. Place the dough in a bowl, cover with greased plastic wrap, and let it rise in a warm spot until doubled in size, about 1 1/2 hours. To make the filling: Pour the boiling water over the apricots and cover with plastic wrap; let them soften for 15 minutes. Drain, then put the apricots, sugar, and almond extract in a food processor and pulse until you have a thick purée. To assemble: Line two baking sheets with parchment paper. After the dough has doubled, deflate it and turn it out onto a lightly floured surface. Divide it in half, and knead each half briefly. Roll each piece of dough into a rectangle 6" wide and 15" long. Spread each rectangle with half the filling, leaving a 1" border on one long edge uncovered. Roll each rectangle up, starting with the filling-covered long edge. Place each log on one of the prepared baking sheets, and join the ends of the log together to form a circle, pinching to seal. Let the coffeecakes rise for 15 minutes. Make several parallel slashes 1" deep in each coffeecake. Let rise again, this time for 20 minutes. Preheat the oven to 350°F. Bake the coffeecakes for 25 minutes, until golden brown. Remove them from the oven and cool before glazing or cutting. To make the glaze: Whisk the ingredients together until smooth; drizzle over the coffeecakes and sprinkle with toasted almonds, if desired, before serving. |
Prep 46 mins. Bake 25 mins. to 30 mins. Total 3 hrs 25 mins. Yield 2 coffecakes, 32 servings Nutrition information | Serving Size 50g Servings Per Batch 32 Amount Per Serving: Calories 50 Calories from Fat 18 Total Fat 2g Saturated Fat 1g Trans Fat 0g Cholesterol 14mg Sodium 43mg Total Carbohydrate 29g Dietary Fiber 2g Sugars 14g Protein 3g | 219 | 2017-09-22 04:55:43 | Dough | 4 ounces warm water1 tablespoon instant or active dry yeast19 to 21 1/4 ounces King Arthur Unbleached All-Purpose Flour, divided4 ounces warm milk2 large eggs, beaten1 3/4 ounces sugar1 teaspoon vanilla extract1/2 teaspoon orange oil or 1 tablespoon orang |
220 | 296 | 2017-09-22 04:55:48 | 12-Grain Cinnamon Raisin Bread | 5.0 | 06/09/2015 | Featuring our 12-grain Artisan Bread Flavor, this bread was an instant hit when it emerged from our test kitchen. It's airy and just lightly sweetened with a swirl of cinnamon, sugar, and raisins, making it a perfect candidate for breakfast toast slathered with melted butter. | Mix and then knead all of the ingredients — by hand, mixer, or bread machine — to form a smooth dough. Allow the dough to rise, covered, until doubled in size, about 90 minutes. While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour. Gently deflate the dough, and transfer it to a lightly greased work surface. Pat the dough into a rough rectangle approximately 13" x 20". Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling and raisins, leaving a bare strip about 1" wide along one short edge of the dough. Starting with the covered short end, roll the dough into a log. Pinch the ends and the edge to seal. Place the loaf into the bottom of a lightly greased long covered baker; cover the baker with its lid, and let the dough rise for 45 to 60 minutes, until puffy but not quite doubled in size. Place the covered baker into a cold oven and set the oven temperature to 425°F. Bake the bread for 40 to 45 minutes, until it's golden brown and its interior temperature measures 190°F on a digital thermometer. Remove the bread from the oven, and turn it out of the pan onto a rack to cool. |
Prep 20 mins. to 40 mins. Bake 40 mins. to 45 mins. Total 3 hrs 15 mins. to 3 hrs 35 mins. Yield one 14" loaf Nutrition information | Serving Size 70g Servings Per Batch 18 Amount Per Serving: Calories 180 Calories from Fat 25 Total Fat 2.5g Saturated Fat 2.5g Trans Fat 0g Cholesterol 15mg Sodium 270mg Total Carbohydrate 34g Dietary Fiber 2g Sugars 10g Protein 5g | 220 | 2017-09-22 04:55:48 | Dough | 12 ounces lukewarm water1 1/2 ounces honey1 ounce soft unsalted butter4 ounces King Arthur White Whole Wheat Flour12 3/4 ounces King Arthur Unbleached Bread Flour3 ounces 12-Grain Artisan Bread Flavor2 teaspoons salt2 teaspoons instant yeast Filling 2 5/8 |
221 | 298 | 2017-09-22 04:55:50 | Easy Cheesecake | 4.747253 | 01/01/2010 | Never mind the sour cream, farmer's cheese, cream cheese, water bath, and worrying about a sunken center. The filling for this delicious cheesecake has just four simple ingredients, and the cake bakes in a mere 30 minutes. Now THAT'S easy! | Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4". Preheat the oven to 350°F. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides. Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature. Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust. Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). An instant-read thermometer inserted into the crust 1" from the edge should read between 165°F and 170°F; the filling won't look entirely set in the center. Remove the cheesecake from the oven, and set it on a rack to cool while you make the topping. Once the cake is cool, refrigerate it, covered, until you're ready to serve it. To make the topping, place the frozen raspberries in a bowl to thaw. You can hasten the process with a quick trip through the microwave, but don't let the berries cook. Add 1 tablespoon Pie Filling Enhancer, and stir until well combined. Is the topping as thick as you like? If not, stir in another tablespoon Pie Filling Enhancer. Add 1 to 2 tablespoons granulated sugar, to taste. Stir in a pinch of ground cinnamon, if desired. Spoon the topping over the cheesecake, and cut slices to serve. Alternatively, cut slices, and top each with a dollop of topping. |
Prep 12 mins. to 18 mins. Bake 30 mins. to 30 mins. Total 1 hrs 42 mins. to 1 hrs 48 mins. Yield 9" cheesecake, 8 to 10 servings. Nutrition information | Serving Size 1 large slice, 165g Servings Per Batch 8 to 10 servings Amount Per Serving: Calories 472 Calories from Fat 268 Total Fat 30g Saturated Fat 16g Trans Fat 1g Cholesterol 129mg Sodium 323mg Total Carbohydrate 46g Dietary Fiber 1g Sugars 35g Protein 7g | 221 | 2017-09-22 04:55:50 | Crust | 4 1/2 ounces graham cracker crumbs (or 5 ounces boxed graham cracker crumbs); OR 6 1/4 ounces zwieback crumbs 1 ounce confectioners' sugar2 5/8 ounces melted butter1/8 teaspoon salt Filling 16 ounces (2 large packages) cream cheese, at room temperature2 l |
222 | 299 | 2017-09-22 04:55:55 | Pumpkin Cheesecake with Gingersnap Crust | 4.866667 | 10/11/2011 | Imagine the fall flavors of pumpkin pie combined with the creaminess of cheesecake. Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family classic.Be sure to plan a day ahead for this dessert, as thorough chilling is one key to velvety cheesecake. | Preheat the oven to 350°F. Lightly grease a 10" round springform pan. For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. Bake for 10 to 15 minutes, just until you can smell the gingersnaps. Remove the crust from the oven, and reduce the oven temperature to 300°F. For the filling: Place the cream cheese in the bowl of your mixer. Blend on low speed for a few minutes, until no more lumps remain. Add the sugar, flour and spices and mix for an additional 2 to 3 minutes. Be sure to stop the mixer at least twice to scrape down the sides and bottom of the bowl. Add the vanilla and pumpkin and mix to combine. Add the eggs one at time, mixing well after each egg is added. Stir in the sour cream by hand. Pour the mixture into the prepared pan/crust and bake for 50 to 60 minutes. The cake is ready when the center 2" of the cake is still a bit wobbly. The temperature measured 1" from the side of the cake will read 170°F. Turn off the oven, prop open the door, and allow the cake to slowly cool in the oven for one hour. Remove the cake from the oven and chill, lightly covered for 4 to 8 hours before serving. |
Prep 25 mins. to 35 mins. Bake 50 mins. to 60 mins. Total 5 hrs 25 mins. to 9 hrs 50 mins. Yield 1 cheesecake, 16 servings | 222 | 2017-09-22 04:55:55 | Gingersnap Crust | 6 3/4 ounces gingersnap cookie crumbs1 ounce King Arthur Unbleached All-Purpose Flour1/4 to 1/2 teaspoon ground ginger1 ounce brown sugar2 ounces unsalted butter, melted Filling 1 1/2 pounds cream cheese, at room temperature12 1/4 ounces sugar1 teaspoon c | |
223 | 300 | 2017-09-22 04:55:58 | Chocolate Cheesecake | 4.9411764 | 05/16/2014 | This straightforward chocolate cheesecake is everything you want it to be: rich, moist, dense, and hugely chocolate. Not only that — it's simple to put together, requiring neither special ingredients, nor a fussy water bath. If you're looking for a very rich (and very chocolate) dessert, you've found it. | Preheat the oven to 375°F. Lightly grease a 9" springform pan. To make the crust: Crush, grind, or otherwise pulverize the cookies together with the sugar; a food processor works well here. If desired, set aside about a tablespoon of the crumbs to garnish the finished cake. Add the melted butter, processing briefly or stirring until the mixture is evenly crumbly. Press the moist crumbs into the bottom and partway up the sides of the prepared pan. Bake the crust for 15 minutes. Remove it from the oven, and set it aside as you make the filling. Reduce the oven heat to 350°F. To make the filling: Combine the milk and chocolate chips in a small saucepan or microwave-safe bowl or large cup. Heat, stirring frequently, until the chips melt and the mixture is smooth. Remove from the heat, stir in the espresso powder, and set the mixture aside. In a large mixing bowl, beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl, and beat briefly, just until smooth. Add the eggs one at a time, beating to combine after each one. Stir in the vanilla, then the flour. Add the chocolate/milk mixture, beating slowly until thoroughly combined. Scrape the bottom and sides of the bowl; beat briefly, just until smooth. Pour the batter atop the crust in the pan. Bake the cake (remember, the oven temperature should be 350°F) for 45 to 50 minutes, until a toothpick inserted into the cake 1" from the outside edge comes out clean. A digital thermometer, inserted at the same point, should read 175°F. The center may not look set; that's OK. Turn off the oven, crack the door open several inches, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it's completely cool, cover the cake, and refrigerate it until ready to serve. Garnish the cake with the reserved crumbs, if desired. Serve it in small slices, with whipped cream and berries. Yield: one 9" cake, 16 to 24 servings. |
Prep 20 mins. to 30 mins. Bake 60 mins. to 1 hrs 15 mins. Total 1 hrs 20 mins. to 1 hrs 45 mins. Yield 9" cake, about 16 to 24 servings Nutrition information | Serving Size 1 slice (98g) Servings Per Batch 20 Amount Per Serving: Calories 350 Calories from Fat 210 Total Fat 24g Saturated Fat 13g Trans Fat 0.5g Cholesterol 85mg Sodium 190mg Total Carbohydrate 35g Dietary Fiber 2g Sugars 27g Protein 5g | 223 | 2017-09-22 04:55:58 | Crust | 9 1/2 ounces vanilla-filled chocolate sandwich cookies (e.g., Oreos)1 ounce confectioners' sugar3 ounces melted butter Filling 4 ounces milk12 ounces semisweet or bittersweet chocolate chips1 teaspoon espresso powder, optional; for enhanced flavor24 ounce |
224 | 301 | 2017-09-22 04:56:03 | Caramel Pecan Cheesecake | 4.875 | 10/26/2010 | This creamy dessert carries "sweet and salty" to a new level of decadence. | Preheat the oven to 375°F. Lightly grease a 9" springform pan. Mix the crust ingredients till crumbly. Press onto the bottom and 1" up the sides of the prepared pan; prick with a fork. Bake the crust for 10 to 15 minutes, till light golden brown. Remove it from the oven; reduce oven temperature to 325°F. Mix the cream cheese, brown sugar, vanilla, salt, and flavor at low speed until smooth, scraping the bottom and sides of the bowl. Add the eggs one at a time, scraping the bowl between additions. Stir in the caramel sauce and cream. Pour the filling into the crust and bake for 40 minutes. Reduce the heat to 300°F and bake 15 minutes more, until the edges of the cake are set, and an instant-read thermometer inserted 2" from the edge reads 170°F. Turn off the oven, crack the door, and let the cake cool in the oven for 1 hour. Remove the cake from the oven, and cool it at room temperature for 1 hour. Refrigerate for 8 hours (or overnight) before serving. Yield: 12 servings. |
Prep 25 mins. to 35 mins. Bake 40 mins. to 55 mins. Total 9 hrs 10 mins. to 11 hrs 35 mins. Yield 12 servings Nutrition information | Serving Size 1 slice, 152g Servings Per Batch 12 servings Amount Per Serving: Calories 569 Calories from Fat 356 Total Fat 40g Saturated Fat 21g Trans Fat 1g Cholesterol 170mg Sodium 383mg Total Carbohydrate 48g Dietary Fiber 1g Sugars 36g Protein 8g | 224 | 2017-09-22 04:56:03 | Crust | 4 1/4 ounces King Arthur Unbleached All-Purpose Flour2 1/4 ounces pecan meal, almond flour or ground pecans or almonds1 1/4 ounces sugar1/2 teaspoon salt1/2 teaspoon cinnamon4 ounces unsalted butter, softened Filling 1 1/2 pounds (three 8-ounce packages) |
225 | 302 | 2017-09-22 04:56:10 | Creamy Vanilla-Orange Cheesecake | 4.875 | 05/07/2010 | This "Creamsicle®" cheesecake features vanilla extract plus Fiori di Sicilia and orange zest, giving it wonderfully bright flavor. It's perfect topped with summer fruit. | To make the crust: Whisk together the flour, almond flour, confectioners' sugar, and salt. Mix in the butter until evenly crumbly. Press into a 9" to 10" springform pan, pushing firmly up the sides. Prick the bottom of the crust all over with a fork. Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375°F. Remove from the freezer, and bake for 14 to 16 minutes, until the crust is lightly browned at the edges. Set aside to cool while you make the filling. To make the filling: Slowly mix the cream cheese and sugar until well blended, scraping the sides and bottom of the bowl. Mix in the eggs one at time, then the cream, flavorings, and zest. Pour the filling into the baked crust, and reduce the oven heat to 325°F. Bake for 50 to 55 minutes, until the cheesecake is set around the edges (a 4" to 5" circle in the center will remain soft). Turn the oven off, prop the door open, and let the cheesecake sit for an hour. Run a knife or spatula around the edges. Cool for several hours. Just before serving, top as desired. Yield: about 20 servings. |
Prep 45 mins. to 55 mins. Bake 50 mins. to 60 mins. Total 1 hrs 45 mins. to 4 hrs Yield about 20 servings | 225 | 2017-09-22 04:56:10 | Crust | 3 ounces King Arthur Unbleached All-Purpose Flour 3 1/4 ounces almond flour or finely ground almonds 2 1/2 ounces confectioners' or glazing sugar 1/4 teaspoon salt3 ounces soft butter Filling three 8-ounce packages cream cheese, at room temperature 10 1/2 | |
226 | 303 | 2017-09-22 04:56:17 | Maple-Pecan Cheesecake | 5.0 | 09/09/2013 | This cheesecake won the hearts of all our taste-testers, even those who were neither cheesecake nor maple fans. The texture of the filling is ultra-smooth and creamy, and the maple flavor is apparent, yet subtle. The pecan crust is a nutty, salty counterbalance to the filling. | Preheat the oven to 375°F. Lightly grease a 9" removable-bottom or springform pan. To make the crust: Mix the crust ingredients until crumbly. Press into the bottom and 1" up the side of the prepared pan. Prick with a fork. Bake the crust for 10 to 15 minutes, until it's light golden brown. Remove it from the oven, and reduce the oven temperature to 325°F. To make the filling: Mix the cream cheese, brown sugar, vanilla, salt, and maple flavor at low speed until smooth, scraping the bottom and sides of the bowl. Beat in the eggs one at a time, scraping the bowl between additions. Stir in the maple syrup and cream. Pour the filling into the crust. Bake the cake for 40 minutes. Reduce the oven temperature to 300°F, and bake an additional 15 minutes, until the edges of the cake are set; a digital thermometer inserted 2" from the edge of the pan should read 170°F. Turn off the oven, crack the door open a couple of inches, and let the cake cool in the oven for 1 hour. Remove the cake from the oven, and cool it at room temperature for 1 hour. Refrigerate for 8 hours (or overnight) before serving. Yield: 12 servings. |
Prep 25 mins. to 35 mins. Bake 60 mins. to 1 hrs 10 mins. Total 3 hrs 30 mins. to 3 hrs 45 mins. Yield 12 servings. | 226 | 2017-09-22 04:56:17 | Crust | 4 1/4 ounces King Arthur Unbleached All-Purpose Flour2 1/4 ounces pecan meal or ground pecans1 1/4 ounces granulated sugar1/2 teaspoon salt1/2 teaspoon cinnamon4 ounces unsalted butter, softened Filling three 8-ounce packages cream cheese, at room tempera | |
227 | 304 | 2017-09-22 04:56:21 | Caramel Chocolate Seduction | 5.0 | 01/01/2008 | These mini chocolate cheesecakes, with their crisp cookie crust, creamy filling, and caramel-nut topping, will be the centerpiece of your dessert buffet. | Preheat the oven to 350°F. Have ready a 12-well round or heart-shaped pan. Each well should be 1 1/2" to 2" across. To make the crust: Mix all of the crust ingredients. Place a tablespoon of crumbs in each cup of the pan, pressing into the bottom and about 1/4" up the sides. Bake for 10 minutes, remove from the oven, and cool slightly. Reduce the oven temperature to 275°F. To make the filling: Beat the cream cheese until soft and fluffy. Mix in the sweetened condensed milk. Stir in the melted chocolate, vanilla, and egg. Use about 2 heaping tablespoon cookie scoops to fill each cup about 3/4 full. Bake for 35 minutes, until the cheesecake is set around the edges — a small spot in the middle should still look soft. Remove from the oven and cool slowly to room temperature. To make the glaze: Place the glaze ingredients in a small saucepan over low heat, or put the ingredients in a microwave-safe bowl and microwave at low power. Heat, stirring often, until the chocolate has melted and the mixture is smooth. Cool, stirring occasionally, for 10 to 15 minutes, so that the glaze thickens slightly but is still pourable. Pour about 1 tablespoon of chocolate glaze onto each cheesecake, tilting the pan to cover completely. Chill the cheesecakes before removing them from the pan. To make the topping: Place caramel and cream in a small saucepan and warm over low heat, or put the ingredients in a microwave-safe bowl and microwave at low power. Stir frequently, until melted and smooth. Just before serving, drizzle cheesecakes with melted caramel and sprinkle with toasted nuts. Store, covered, in the fridge for up to 3 days. Freeze (before adding caramel to the top) for up to a month. |
Prep 25 mins. Bake 45 mins. Total 1 hrs 10 mins. to 1 hrs 20 mins. Yield 12 mini cheesecakes | 227 | 2017-09-22 04:56:21 | Crust | 2 ounces chocolate cookie crumbs7/8 ounce sugar1 ounces butter, melted Filling 8 ounces cream cheese, at room temperature3 2/3 ounces sweetened condensed milk4 1/2 ounces chopped semisweet or bittersweet chocolate, or chocolate chips, melted1 teaspoon Van | |
228 | 305 | 2017-09-22 04:56:26 | Chocolate Cheesecake with Raspberry Topping | 5.0 | 01/01/2010 | Smooth, chocolaty filling atop a crisp cookie crust, in adorable bite-size heart shapes. | To make the crust: Mix together and place a tablespoon of crumbs in each cup. Press into the bottom and about 1/4 inch up the side. Place into a preheated 350°F oven and bake for 10 minutes. Remove from the oven and cool slightly. Turn the oven down to 275°F. To make the filling: Beat the cream cheese until soft and fluffy. Mix in the sweetened condensed milk. Stir in the melted chocolate, vanilla, and egg. Use about 2 heaping tablespoons to fill the cups about 3/4 full. Bake for 35 minutes, until the cheesecake is set around the edges--a small spot should still look soft in the middle. Remove from the oven and cool slowly to room temperature, then remove from the pan and chill. To make the sauce Place the raspberries and lemon juice in a small saucepan. Place the raspberries and lemon juice in a small saucepan. Mix the sugar and Instant ClearJel® together. Stir into the raspberries, then heat to a simmer. Remove from the heat. Spoon a teaspoon over each of the chilled cheesecakes. |
Total 35 mins. Yield 12 mini cakes | 228 | 2017-09-22 04:56:26 | Crust | 2 ounces chocolate cookie crumbs7/8 ounce sugar1 ounce butter, melted Filling 8 ounces cream cheese, at room temperature1/3 cup sweetened condensed milk5 ounces semisweet or bittersweet chocolate, melted1 teaspoon vanilla extract1 large egg Sauce 5 ounces | |
229 | 306 | 2017-09-22 04:56:30 | Double-Layer Harvest Cheesecake | 5.0 | 01/01/2008 | Everyone loves cheesecake. And, around Thanksgiving and Christmas time, everyone loves pumpkin pie. Combine those two favorites to create this spectacular (and ultra-rich) dessert. Note: For mini cheesecakes, see "tips" at the end of the recipe. | To make the crust: Preheat the oven to 375°F. Have a 9" square x 2" tall cake pan ready. In a small bowl, whisk together the dry crust ingredients, then mix in the melted butter. Press the crumbs into the bottom and 1/2" up the sides of the pan. Use a piece of plastic wrap to prevent the crumbs from sticking to your fingers. Bake for 12 minutes, until set. Remove from the oven and set aside. To make the cheesecake filling: Mix together the cream cheese and sugar until no lumps remain. Stir in the cornstarch, eggs, vanilla, and the candied ginger, scraping the bottom and sides of the bowl. Stir in the cream and spoon the filling onto the crust. Shake the pan to level the cheesecake layer. Bake for 12 minutes. To make the pumpkin filling: While the cheesecake layer is baking, whisk together the sugar, salt, and spices in a medium bowl. Add the pumpkin, cornstarch, cream or evaporated milk, and eggs, and whisk gently until smooth. (You don't want to beat a lot of air into this mixture; just be sure it's thoroughly combined.) After the cheesecake layer has baked for 12 minutes, remove it from the oven and gently spoon the pumpkin filling over it. (Do this carefully at first, so as not to disturb the cheesecake layer; once you've covered the cheesecake, you can be less careful.) Reduce the oven heat to 325°F, and bake the cake for 40 to 45 minutes. It's done when it looks set, but still wobbles a bit in the center when you jiggle it. (If you have an instant-read thermometer, it'll register 165°F at its center when it's done.) Remove the cake from the oven, and run a dull knife around the edges to loosen it. Allow it to cool to room temperature, then refrigerate it until serving time. Garnish with candied pecans, if desired. Serve with lightly sweetened whipped cream flavored with a pinch of ginger and teaspoon of vanilla. Store refrigerated for up to 5 days. |
Prep 50 mins. Bake 1 hrs 4 mins. to 1 hrs 9 mins. Total 1 hrs 54 mins. to 1 hrs 59 mins. Yield one 9" square,12 to 16 servings | 229 | 2017-09-22 04:56:30 | Crust | 5 ounces gingersnap crumbs or graham cracker crumbs2 1/2 ounces pecan meal or almond flour (or finely ground pecans or almonds)1/8 teaspoon salt1 teaspoon ground cinnamon1 teaspoon ground ginger1 3/4 ounces sugar2 ounces butter, melted Cheesecake filling | |
230 | 307 | 2017-09-22 04:56:35 | Not-Half-Bad Cheesecake | 5.0 | 01/01/2008 | Not-half-bad in calories and fat grams; super-good in flavor and texture! This cheesecake relies on drained low-fat yogurt (yogurt cheese), low-fat cream cheese, egg substitute, and Splenda for Baking for its relatively inoffensive caloric profile. It's a great alternative, and pairs well with fresh fruit or sugarless preserves. | Preheat the oven to 300°F. Line the base of a 9" or 10" round springform pan with parchment paper. To make the crust: Crush the graham crackers, and stir in the Splenda and butter. Press the crust into the bottom and a little bit up the sides of the pan. To make the filling: Beat the cream cheese at low speed of an electric mixer to break it up and smooth it out a little. Add the yogurt cheese and egg substitute, beating slowly and gently until smooth. Add the remaining filling ingredients. Spoon the filling into the crust. Bake the cheesecake for 45 to 55 minutes, until its temperature at the center registers between 160°F-170°F, and it appears set at the edges, but still a little soft at the center. Remove the cake from the oven, and cool at room temperature. It'll crack as it cools. That's OK, because you're going to be covering the top with fruit. Once the cake is completely cool, wrap it in plastic, and refrigerate before cutting. Serve with jam or fruit. Store, well covered, refrigerated for up to a week. Freeze for up to a month. |
Prep 20 mins. Bake 40 mins. to 45 mins. Total 60 mins. to 1 hrs 5 mins. Yield 9" cake, about 16 servings Nutrition information | Serving Size Servings Per Batch 16 Amount Per Serving: Calories 126 Calories from Fat Total Fat 8g Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein | 230 | 2017-09-22 04:56:35 | Crust | 7 whole graham crackers (rectangles); to yield about 1 cup crumbs1 tablespoon Splenda for Baking1/2 ounce melted butter Filling 1 pound (two 8-ounce packages) Neufchâtel (reduced-fat) cream cheese, at room temperature16 ounces plain (unflavored) yogurt ch |
231 | 308 | 2017-09-22 04:56:39 | MJ's Mom's Cheesecake | 5.0 | 01/01/2010 | This innovative recipe uses a ready made cake mix for the crust, and plenty of vanilla in the filling. The result is a satisfying cheesecake bursting with vanilla flavor, a perfect foil for your favorite fruit topping. | Preheat oven to 300 degrees. For the crust place the cake mix (minus one cup dry mix) in a mixing bowl, or the bowl of your stand mixer. Add 3 tablespoons of vegetable oil, 3 tablespoons of water, and one egg and blend on low speed until the mixture holds together when squeezed. Divide the crust mixture evenly into 20-24 greased or paper lined muffin tins. Press the mixture evenly into the bottoms, and about 1/4 inch up the sides of the muffin wells. Set aside. To begin the filling, mix the lemon juice with the milk and set aside. In a mixing bowl, place the reserved one cup of mix, the cream cheese, 1/2 cup sugar and 3 eggs. Beat on medium low speed for one minute, until creamy. Turn to low, add in the milk/lemon mixture and mix for 30 seconds. Add the vanilla and blend until smooth. Avoid overbeating, this can cause your cheesecakes to sink in the center. Divide the batter evenly into the prepared muffin tins. A pitcher with a pouring spout makes this quite easy. Bake at 300 degrees for 20-25 minutes, or until the centers are just set. Turn off the oven, and prop the door open with an oven mitt or pot holder. Let the cakes cool in the oven for 30 minutes. Carefully remove the cakes from the pans. Refrigerate 3-4 hours or until well chilled. Top with cherry pie filling (my favorite) or other fruit filling. Serve cold, refrigerate any leftovers. |
Prep 20 mins. to 30 mins. Bake 15 mins. to 20 mins. Total 35 mins. to 50 mins. Yield 20-24 muffin sized cheesecakes | 231 | 2017-09-22 04:56:39 | Crust | one King Arthur Flour Golden Vanilla Cake mix, one cup removed and reservedone egg3 tablespoons vegetable oil3 tablespoons water Filling 1 cup reserved cake mix2 (8 ounce) packages cream cheese, room temperature1/2 cup granulated sugar3 eggs1 1/2 cups mil | |
232 | 309 | 2017-09-22 04:56:44 | Brooklyn-Style Cheesecake | 4.6136365 | 11/20/2012 | "This is the best cheesecake I've ever eaten" was the response of the first three taste-testers who sampled this cake; and it's gone on to garner similar responses everywhere it's served. A towering, rich cheesecake, it's made with a unique vanilla cake crust, the idea for which was pioneered by Junior's Restaurant in Brooklyn, NY, self-proclaimed creator of the "World's Most Fabulous cheesecake" — and they might just be right. Our thanks to Junior's for the cheesecake recipe that inspired this one. |
Preheat the oven to 350°F. Lightly grease a 9" round springform pan or deep 9" round removable-bottom pan. This cake is very tall, and requires an extra-deep pan. Measure your pan; if it's not at least 2 3/4" deep, don't attempt this recipe. Wrap the bottom and sides of the pan with aluminum foil, preferably a single sheet. To make the crust: Place the flour, 2 tablespoons of the sugar, the baking powder, salt, vegetable oil or butter, and 3 egg yolks into a large mixing bowl. Beat until well combined; the mixture will be stiff and somewhat crumbly. In a separate bowl, beat the egg whites with the cream of tartar until they're frothy. Add the remaining 4 tablespoons of sugar gradually, beating all the while, until the mixture is stiff and glossy. Working in thirds, mix the beaten egg whites into the batter. Take care to keep the batter light; mix gently, don't beat. You may find at the end there are still some tiny lumps in the batter; that's OK. Stir in the vanilla. Spoon the batter into the prepared pan. Bake for about 15 minutes, until the cake has risen, is barely beginning to brown, and a cake tester inserted into the center comes out clean. Remove the cake from the oven, and immediately loosen the edges with a table knife or thin spatula. Allow it to cool in the pan while you make the filling. It'll settle and shrink a bit as it cools; that's OK. Leave the oven on. To make the filling: Place 8 ounces (1 package) of the room-temperature cream cheese, 1/3 cup of the sugar, and the cornstarch in a mixing bowl. Mix on low speed until smooth. Add the remaining cream cheese, 8 ounces (1 package) at a time, beating on low speed until smooth. Slowly beat in the remaining 1 1/3 cups sugar, and the vanilla. Add the eggs one at a time, beating well after each addition. Add the cream, beating just until blended. Spoon the batter over the cake in the pan. The filling will expand and rise, so make sure you don't fill the pan right to the brim. Place the pan into a larger pan, and fill the larger pan with enough hot water to come 1" up the sides of the springform pan. Place both pans on a lower-middle rack of your oven. Bake the cheesecake for 75 to 90 minutes, until the cake is just barely beginning to turn golden around the edges, and the top appears set. The center will still look jiggly; that's OK. A thermometer inserted into the center should register about 160°F to 165°F. Remove the cake from the oven, and gently lift it out of the water bath onto a rack. Allow it to cool at room temperature, undisturbed, for 2 to 3 hours, until it's no longer warm to the touch. Refrigerate the cake, covered, until you're ready to serve it. To serve, slice with a knife dipped in hot water and wiped dry. Repeat this step after every slice. This cake is traditionally served without topping; but feel free to add your own favorite, if desired. |
Prep 25 mins. to 35 mins. Bake 1 hrs 25 mins. to 1 hrs 35 mins. Total 1 hrs 50 mins. to 2 hrs 10 mins. Yield one tall 9" cheesecake, about 16 servings Nutrition information | Serving Size 117g Servings Per Batch 16 Amount Per Serving: Calories 400 Calories from Fat 240 Total Fat 27g Saturated Fat 15g Trans Fat 1g Cholesterol 125mg Sodium 260mg Total Carbohydrate 33g Dietary Fiber 0g Sugars 28g Protein 6g | 232 | 2017-09-22 04:56:44 | Crust | 2 ounces King Arthur Unbleached Cake Flour Blend*2 5/8 ounces sugar, divided3/4 teaspoon baking powder1/4 teaspoon salt1 1/4 ounces vegetable oil or 1 1/2 ounces melted butter3 large eggs, separated1 teaspoon vanilla extract1/4 teaspoon cream of tartar*If |
233 | 310 | 2017-09-22 04:56:47 | King Arthur Flour's Original Cake Pan Cake | 4.7696204 | 02/11/2015 | Over the years, Cake Pan Cake has been one of King Arthur Flour's most requested recipes. And now we're proud to name this our King Arthur Flour 225th Anniversary Recipe of the Centuries. Dark, moist, delicious, and CHOCOLATE, the cake is egg- and dairy-free, making it perfect for vegans and those with egg/dairy allergies. Baking gluten-free? We offer that version, too: Gluten-Free Cake-Pan Cake. Truly, this is a cake for all reasons, all seasons — and for bakers (and their family and friends) everywhere. |
Preheat your oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep. Traditional method: Measure all the dry ingredients into the prepared pan. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the cup of water and pour it directly over everything in the pan. Stir all the ingredients together with your fork until well blended. Updated method: Whisk the dry ingredients together in a medium-sized bowl. Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan. Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it. Serve the cake right from the pan; warm from the oven, it's wonderful with a big glass of milk. Or, once cool, frost the cake with this simple chocolate frosting: Heat the chocolate chips with the half & half until the chips melt. Stir until smooth, and pour/spread over the cake. For a non-dairy icing, substitute 1/3 cup cold brewed coffee (or water) for the half & half. Yield: about 16 servings. |
Prep 5 mins. to 10 mins. Bake 30 mins. to 35 mins. Total 35 mins. to 45 mins. Yield about 16 servings Nutrition information | Serving Size 1 2" piece (70g) Servings Per Batch about 16 Amount Per Serving: Calories 220 Calories from Fat 90 Total Fat 10g Saturated Fat 4g Trans Fat 0g Cholesterol 0mg Sodium 160mg Total Carbohydrate 33g Dietary Fiber 2g Sugars 21g Protein 3g | 233 | 2017-09-22 04:56:47 | Cake | 6 1/4 ounces King Arthur Unbleached All-Purpose Flour or Organic All-Purpose Flour7 ounces sugar3/4 ounce Dutch-process cocoa or natural cocoa 1/2 teaspoon salt1/2 teaspoon espresso powder, optional1 teaspoon baking soda1 teaspoon vanilla extract1/2 ounce |
234 | 311 | 2017-09-22 04:56:51 | Flourless Chocolate Cake | 4.9218106 | 03/26/2012 | This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A chocolate ganache glaze takes it over the top. And, since it contains neither flour nor leavening, it's perfect for Passover. And, of course, also ideal for those following a gluten-free diet. | Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan. To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl. Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine. Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing. To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. Yield: 8" cake, 8 to 12 servings. |
Prep 15 mins. to 20 mins. Bake 23 mins. to 27 mins. Total 1 hrs 38 mins. to 1 hrs 47 mins. Yield 8 to 12 servings Nutrition information | Serving Size 1 piece (76g) Servings Per Batch 12 Amount Per Serving: Calories 300 Calories from Fat 180 Total Fat 20g Saturated Fat 13g Trans Fat 0g Cholesterol 80mg Sodium 75mg Total Carbohydrate 33g Dietary Fiber 4g Sugars 27g Protein 4g | 234 | 2017-09-22 04:56:51 | Cake | 6 ounces semisweet or bittersweet chocolate chips4 ounces unsalted butter5 1/4 ounces granulated sugar1/4 teaspoon salt1 to 2 teaspoons espresso powder, optional1 teaspoon vanilla extract, optional3 large eggs1 1/2 ounces unsweetened cocoa powder, Dutch-p |
235 | 312 | 2017-09-22 04:56:54 | Chocolate Mousse Cake with Raspberries | 4.868421 | 02/14/2011 | This cake is the winner of the 2010 Great Cake Contest, sponsored in part by King Arthur Flour. It took top honors for Sharon Kurtz of Emmaus, PA, at the Great Allentown Fair. Intensely moist and fudgy, it's filled with chocolate mousse and fresh raspberries. It's a tall, very special occasion sort of cake. What better way to make the most of summer's bounty? | For the cake layers: Preheat the oven to 325°F. Grease and flour two 8" round by 3" deep cake pans, or four 8" round pans. The recipe can also be made in three 9" pans. Sift together or whisk the dry ingredients through a strainer into a large mixing bowl. Combine the oil, buttermilk, boiling water and vanilla in a medium bowl or large measuring cup. Add to the dry ingredients and mix well. Scrape the sides and bottom of the mixing bowl, then beat in the eggs, one at a time. Mix on medium speed for another 2 minutes or until smooth. Divide the batter among the prepared pans. Bake for 50 minutes for 3" deep pans, or 28 to 33 minutes for four 8" pans, or 9" layers, until the cake just begins to pull away from the edge of the pan, and a tester inserted in the center comes out with just a few moist crumbs. Remove from the oven and place on a rack to cool completely. For the filling: Beat the heavy cream until soft peaks form. Whisk together 1/4 cup of the confectioners' sugar with the Instant ClearJel and add to the whipped cream. Beat until the cream has stiff peaks; set aside. In a large mixing bowl, cream together the butter, cream cheese, remaining 3/4 cup of confectioners' sugar and vanilla. Mix on medium speed for 2 minutes, or until well-blended and smooth. Add the melted chocolate to the bowl and mix on medium speed for 1 minute, or until light and fluffy. Scrape the mixing bowl, then fold in the whipped cream and mini chocolate chips. You'll use the raspberries when you assemble the cake. Refrigerate the filling until you're ready to assemble the cake. For the frosting: In a large bowl, beat together the shortening, butter, and salt. Sift the confectioners' sugar and cocoa through a strainer to remove any lumps, and add to the bowl alternately with the milk. Add the vanilla. Mix on medium-high speed for 2 minutes, or until fluffy. To assemble the cake: Turn the cooled layers out of their pans. Split them horizontally if you've baked two deep 8" cakes; trim any domes off the tops if you've baked 4 individual layers. Place the first layer on a serving plate (line the edges with strips of waxed or parchment paper to keep the plate clean), and spread it with 1 cup of the filling. Cut 1/2 pint of raspberries in half and place them over the filling, covering its entire surface. Repeat until all the layers are stacked; place the last layer bottom-side up for a flat surface on top. Frost the top and sides of the cake, decorating with more frosting and fresh raspberries. |
Prep 60 mins. to 1 hrs 30 mins. Bake 28 mins. to 33 mins. Total 1 hrs 28 mins. to 2 hrs 3 mins. Yield 24 slices Nutrition information | Serving Size 1 slice, 143g Servings Per Batch 24 Amount Per Serving: Calories 453 Calories from Fat 225 Total Fat 25g Saturated Fat 11g Trans Fat 0g Cholesterol 64 Sodium 300mg Total Carbohydrate 57g Dietary Fiber 3g Sugars 46g Protein 4g | 235 | 2017-09-22 04:56:54 | Cake | 7 1/2 ounces King Arthur Unbleached All-Purpose flour2 teaspoons baking soda1 teaspoon baking powder1 teaspoon salt14 ounces granulated sugar3 ounces unsweetened cocoa powder, unsweetened baking cocoa or Dutch-process cocoa3 1/2 ounces vegetable oil8 ounc |
236 | 313 | 2017-09-22 04:57:01 | Irish Cream Cupcakes | 4.8 | 02/26/2012 | These deep chocolate cupcakes surround coffee buttercream filling and are topped with silky Irish Cream buttercream. They're sophisticated, worldly, and adults-only. | Preheat the oven to 350°F and line a 12-cup cupcake tin or muffin pan with papers. To make the cupcakes: Place the flour, cocoa, sugar, butter, eggs, salt, baking soda, baking powder, vanilla and chopped chocolate (if using) in the bowl of your mixer. Blend on low speed for 1 minute, just to combine. Combine the coffee and Irish Cream liqueur and pour half this liquid into the dry ingredients. Blend on medium speed for 2 minutes. Scrape down the bowl and add the remaining liquid. Beat on medium speed 1 more minute. Scoop the batter into the prepared wells of the pan, filling them 2/3 full. Bake for 15 to 18 minutes, or until a toothpick comes out clean. Immediately remove the cupcakes from the pan and set them a rack to cool. While the cupcakes are cooling, prepare the coffee filling and Irish Cream buttercream. Dissolve the espresso powder in the water, then whisk into the 1 cup buttercream. This may take a few minutes, so be patient. Repeat for the Irish Cream buttercream, whisking the liqueur into the 2 cups buttercream. Set both aside. When the cupcakes are cooled, core out the center with a cupcake corer, or an apple corer, being careful not to cut through the bottom of the cupcake. Pipe the coffee filling into the center of each cupcake, filling to the brim. Finish each cupcake with a piped swirl of Irish Cream buttercream. A few chocolate sprinkles or mini chocolate chips make a nice topping. Yield: 12 cupcakes. |
Prep 30 mins. to 35 mins. Bake 15 mins. to 18 mins. Total 45 mins. to 60 mins. Yield 12 filled cupcakes Nutrition information | Serving Size 1 cupcake Servings Per Batch 12 Amount Per Serving: Calories 520 Calories from Fat 310 Total Fat 35g Saturated Fat 22g Trans Fat 1.5g Cholesterol 120mg Sodium 210mg Total Carbohydrate 48g Dietary Fiber 1g Sugars 35g Protein 5g | 236 | 2017-09-22 04:57:01 | Cupcakes | 6 1/4 ounces King Arthur Unbleached Cake Flour Blend1 1/2 ounces King Arthur All-Purpose Cocoa7 ounces sugar4 ounces unsalted butter, room temperature2 large eggs, room temperature1/2 teaspoon salt1/2 teaspoon baking soda1/4 teaspoon baking powder1 teaspo |
237 | 314 | 2017-09-22 04:57:06 | German Chocolate Mini Cakes | 4.882353 | 01/01/2008 | This riff on German chocolate cake features individual mini-cakes, their sides enrobed in chocolate, topped with the classic caramel-coconut-pecan filling/topping. While traditional German chocolate cake is a sweet, lighter-colored cake — more milk chocolate than dark — our version is devil's food and delicious. By the way, German chocolate cake has nothing to do with the country, and everything to do with Sam German, an employee of the Baker's Chocolate Company, who came up with this recipe in 1852. |
Preheat the oven to 350°F. Lightly grease or line a 9" x 13" pan with parchment paper. To make the cake: In a large mixing bowl, beat together the butter, sugar, salt, espresso powder, baking powder, and vanilla until smooth and creamy. Add the eggs to the butter mixture one at a time, beating well after each addition. Scrape the bottom and sides of the bowl after you've added the first 2 eggs. Stir in the cocoa. Beat in the flour in three additions, alternating with the water. Scrape the bowl after each addition. Pour the batter into the prepared pan. Bake the cake for 35 to 40 minutes, until a cake tester inserted into the center comes out clean, and the cake begins to pull away from the sides of the pan. Remove the cake from the oven. Cool the cake for 10 minutes, then run a table knife all around the sides of the pan to loosen the edges. Use a spatula to gently lift the cake free of the pan all around the edges; you're going to turn it out of the pan. Place a piece of parchment or waxed paper on a cookie sheet, put the sheet, parchment-side down, atop the cake pan, pick up the cake pan/cookie sheet, and turn the whole thing over. The cake should settle down on the cookie sheet. Lift off the pan, and allow the cake to cool for 5 minutes. Use a 2 3/4" to 3" round biscuit or cookie cutter to cut 12 circles out of the cake. Or use whatever shape cutter you want: hearts or scalloped flower shapes are nice, too. Whatever you use, it should be around 3" in diameter. Carefully transfer the cakes to a cooling rack, right side up, and allow them to cool. To make the icing: Heat the chocolate chips and cream until the cream is very hot; this is easily done in the microwave. Remove from the heat, and stir until the chocolate melts and the mixture becomes smooth. Working with one cake at a time, grasp it in the center with thumb and forefinger, and roll it through the chocolate like a wheel, to coat the sides. Place the coated cake onto a piece of parchment paper, to catch any drips. Repeat with the remaining cakes. To make the topping: Combine the butter, salt, half & half, and sugar in a medium-sized saucepan. Bring to a simmer, and cook gently, stirring occasionally, for 5 minutes. Remove from the heat, and stir in the flavors, coconut, and pecans. Spoon the topping evenly atop the cakes; you'll use about 2 1/2 tablespoons for each. Store cakes, loosely covered, in the refrigerator for up to 5 days. |
Prep 48 mins. Bake 35 mins. to 40 mins. Total 2 hrs Yield twelve 3" cakes | 237 | 2017-09-22 04:57:06 | Cake | 6 ounces unsalted butter*12 1/4 ounces Baker's Special Sugar or granulated sugar1/2 teaspoon salt2 teaspoons espresso powder2 teaspoons baking powder2 teaspoons vanilla extract8 1/2 ounces King Arthur Unbleached All-Purpose Flour2 1/4 ounce Dutch-process | |
238 | 316 | 2017-09-22 04:57:08 | Chocolate Truffle Torte | 4.923077 | 12/20/2011 | This torte is sure to satisfy the cravings of even the fiercest chocoholic. | Preheat the oven to 375°F. Lightly grease a 13 ¾" x 4 ½" rectangular tart pan; or an 8" square pan, or 9" round pan. If you're using an 8" square or 9" round pan, it's best to line the pan with parchment and grease the parchment, to facilitate turning the cake out of the pan without crumbling. Heat the chocolate and butter together, stirring frequently, until melted. This can be done in a double boiler (bain-marie), with a microwave, or on a burner set over low heat. Transfer to a mixing bowl. Add the sugar, salt, and espresso powder. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine. Spoon the batter into the prepared pan. Bake the cake for 25 minutes. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen it from the edges of the pan, and turn it out onto a serving plate. Allow the cake to cool completely. To make the ganache filling: Heat the cream until it just begins to simmer. Remove it from the heat, and add the chocolate, stirring until the mixture becomes smooth. Allow the ganache to cool to room temperature. Spread half the ganache evenly over the top and sides of the tart. Scoop out teaspoon-sized bits with the remaining ganache, place on parchment or waxed paper, and chill for 1 hour. Shape the ganache bits into balls, and roll them in cocoa powder to make truffles. If you have a variety of cocoa powders, use them all, for prettiest presentation. Decorate the torte with the truffles as desired. Yield: one torte, 12 to 16 servings. |
Prep 30 mins. to 45 mins. Bake 25 mins. to 30 mins. Total 2 hrs 25 mins. to 3 hrs 15 mins. Yield 12 to 16 servings | 238 | 2017-09-22 04:57:08 | Torte | 5 ounces semisweet chocolate chunks or semisweet chocolate chips4 ounces unsalted butter5 1/4 ounces sugar1/8 teaspoon salt1 teaspoon espresso powder, optional3 large eggs1 1/2 ounces unsweetened cocoa powder, Dutch-process cocoa preferred Filling 10 ounc | |
239 | 317 | 2017-09-22 04:57:13 | Pumpkin-Chocolate Chip Cake | 5.0 | 01/01/2008 | The pumpkin and pumpkin-friendly spices (cloves, cinnamon, allspice) meld surprisingly well with the bits of chocolate. This dark, moist tube (or Bundt) cake is rich enough to serve unfrosted, and it's just the ticket when you want to serve a dessert that's substantial, yet not too sweet. | Preheat the oven to 350°F. Grease and flour a 10" tube or Bundt pan. In a large bowl, beat eggs until foamy. Stir in pumpkin, vegetable oil and bran cereal; combine well. In another bowl, sift together flour, baking soda, baking powder, salt, sugar, and spices. Add to wet ingredients and mix gently, until just combined. Stir in nuts and chocolate chips. Spoon the batter into the prepared pan. Bake in preheated 350°F oven for 70 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and cool the cake in the pan for 10 minutes, then remove from the pan and cool completely on a rack before slicing. Store, loosely covered, at room temperature for 5 days, or freeze for up to 3 months. |
Prep 10 mins. Bake 1 hrs 10 mins. Total 1 hrs 30 mins. Yield one 10" tube or Bundt cake | 239 | 2017-09-22 04:57:13 | 4 large eggs16 ounces puréed pumpkin (1-pound can)7 ounces vegetable oil2 1/8 ounces bran cereal8 1/2 ounces King Arthur Unbleached All-Purpose Flour1 teaspoon baking soda2 teaspoons baking powder1/2 teaspoon salt14 ounces granulated sugar1/2 teaspoon EAC | ||
240 | 318 | 2017-09-22 04:57:14 | Coconut Marble Cake | 5.0 | 01/01/2008 | This recipe uses a can of Chocolate Schmear to make an easy chocolate swirl in the center, and glaze for the top of the cake. | Preheat the oven to 350°F and grease a 9- to 10-cup bundt-style pan. Beat the butter until soft and fluffy. Mix in the salt, sugar, flour, Hi-maize (or flour), baking powder, and coconut powder to make a stiff batter. Add the flavorings, milk, and 1 egg. Beat well. Continue to add the eggs one at a time, beating well after each addition, to make a fluffy batter. Spoon 1/2 cup batter into a bowl and mix with 1/2 can (a heaping 1/2 cup) Chocolate Schmear. Reserve the remaining Schmear for the glaze. Spoon the remaining batter into the prepared cake pan. Drop spoonfuls of the chocolate batter on top of the coconut batter and swirl together. Bake the cake for 45 to 55 minutes, until a cake tester inserted into the center comes out clean. Remove the cake from the oven, and after 5 minutes turn it out to cool on a rack. While cake is cooling, make the glaze. Heat the heavy cream just to a boil, and stir in the remaining Schmear. Stir until smooth, heating gently as necessary to make a pourable glaze. Drizzle over the cake, and let rest until the glaze has cooled and is set. Store, loosely covered, for 5 days at room temperature, or freeze for up to 3 months. |
Prep 40 mins. Bake 45 mins. to 55 mins. Total 1 hrs 35 mins. Yield 1 cake, 14 to 16 servings | 240 | 2017-09-22 04:57:15 | Cake | 8 ounces unsalted butter1/2 teaspoon salt10 1/2 ounces sugar5 1/4 ounces King Arthur Unbleached All-Purpose Flour4 1/4 ounces Hi-Maize Natural Fiber (or substitute 1 additional cup flour)1 teaspoon baking powder2 ounces coconut milk powder1/2 teaspoon van | |
241 | 320 | 2017-09-22 04:57:18 | Gluten-Free Chocolate Yule Log | 4.8333335 | 09/30/2011 | This traditional Christmas treat is sure to delight "gluten free-ers" and regular cake lovers alike. The cake and filling can be flavored many different ways and can be given decorations galore. | To make the cake: Preheat the oven to 375°F. Line a 9 1/4" x 14" x 1" (jelly roll) pan with parchment or foil; generously grease the parchment or foil. Sift together the confectioners' sugar, flour, cocoa, Cake Enhancer, and baking powder twice. Whip the eggs and salt at high speed of an electric mixer for about 5 minutes, until thick and lemon-colored. While continuing to beat, gradually add the granulated sugar, then the flour mixture, blending just until the dry ingredients are wet. Stir with a spatula or spoon until the batter's color is mostly even, but with some streaks remaining. Immediately pour the batter into the prepared pan. Bake the cake for 13 to 16 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven, and cool it in the pan for 1 hour. Dust the top with confectioners' sugar, run a knife around the edge to loosen, turn out onto clean parchment, and remove bottom parchment or foil. Trim off hard edges, if necessary. Brush syrup or liquor over the cake. Allow it to sit for a few minutes for syrup or liquor to soak in while preparing the filling. To make the filling: Mix 1 tablespoon of the Instant ClearJel with 2 teaspoons of the sugar. Whip together 1 cup of the heavy cream, the ClearJel/sugar mixture, and 1 teaspoon vanilla extract until soft peaks form. Spread the whipped cream (about 2 cups) over the prepared cake, leaving an inch along a short edge clear of cream. Rolling towards the edge that's clear of cream, roll the log onto a sheet of plastic wrap, then use the wrap to round the roll. Refrigerate the log for a minimum of 2 hours, or up to 48 hours, to firm up. Unroll the log from the plastic wrap, and place it on a serving platter. Mix the remaining 1 tablespoon Instant ClearJel with the remaining 2 teaspoons sugar. Whip the remaining cup of heavy cream with the ClearJel/sugar mixture and 1 teaspoon vanilla extract until soft peaks form. Spread over the cake. Refrigerate until serving time. Just before serving, sprinkle with shaved chocolate; crushed gluten-free candy canes, or crushed gluten-free peppermint hard candies. Refrigerate any leftovers; cake is best enjoyed within a day of making it. |
Prep 25 mins. to 16 mins. Bake 13 mins. to 24 mins. Total 3 hrs 35 mins. to 2 days 1 hrs 56 mins. Yield about 8 servings Nutrition information | Serving Size 162g Servings Per Batch 8 Amount Per Serving: Calories 470 Calories from Fat 210 Total Fat 24g Saturated Fat 14g Trans Fat .5g Cholesterol 155mg Sodium 230mg Total Carbohydrate 60g Dietary Fiber 1g Sugars 46g Protein 6g | 241 | 2017-09-22 04:57:18 | Cake | 2 ounces confectioners' sugar3 5/8 ounces King Arthur Gluten-Free Multi-Purpose Flour or 3 ounces brown rice flour blend*3/4 ounce unsweetened baking cocoa or Dutch-process cocoa1 teaspoon Cake Enhancer, optional1/2 teaspoon baking powder4 large eggs1/2 t |
242 | 321 | 2017-09-22 04:57:25 | Dark Chocolate Cake | 5.0 | 01/01/2008 | This extra-tall (three-layer) offering makes a very impressive birthday cake. | Preheat the oven to 350°F. Grease and flour — or line with parchment paper — three 9" cake pans. In a large bowl, stir together the flour, sugar, cocoa, salt and baking soda. In a separate bowl, beat together the vanilla, almond extract, vinegar, vegetable oil and water. Add the wet ingredients to the dry ingredients, beating until well-combined. Divide the batter among the pans. Bake for 35 to 40 minutes, or until cakes test done. Remove the cakes from the oven, and cool completely before frosting. Cake layers can be tightly wrapped and frozen for up to 3 months, then thawed and decorated. |
Prep 45 mins. Bake 35 mins. to 40 mins. Total 1 hrs 50 mins. Yield one 9" cake, three layers tall | 242 | 2017-09-22 04:57:25 | 19 ounces King Arthur Unbleached All-Purpose Flour21 ounces sugar1 5/8 ounces Dutch-process cocoa1 1/2 teaspoons salt1 tablespoon baking soda1/2 ounce vanilla extract1/4 ounce almond extract1 1/2 ounces vinegar7 3/4 ounces vegetable oil24 ounces cold wate | ||
243 | 322 | 2017-09-22 04:57:29 | Vegan Clementine Cupcakes | 4.9545455 | 02/26/2012 | No dairy, no eggs, but these vegan cupcakes have plenty of flavor, and superb texture: they're moist and tender, and can easily be served without their frosting, if you're in a hurry. And when time's no object? The orange icing adds a tasty final touch. Bonus: if you have any Chinese friends, treat them to these cupcakes during their New Year's celebration; clementines (mandarins) are a sign of abundance and good fortune. |
Preheat the oven to 400°F. Lightly grease and flour the wells of a muffin pan; or line the pan with paper liners, and grease the liners. To make the cupcakes: Whisk together all the dry ingredients, then stir in the chopped clementines or tangerines. In a separate bowl, whisk together the vanilla or Fiori, vegetable oil, and orange juice. Stir the wet ingredients into the dry ingredients; don't over-mix, stir just until everything is moistened. Spoon the batter into the prepared muffin cups, filling each nearly full. A level (to slightly heaped) muffin scoop of batter for each cupcake works well here. Sprinkle the tops with coarse white sparkling sugar, if desired. If you plan on icing the cakes, skip the sparkling sugar. Bake the cupcakes for 15 to 18 minutes, until they've domed nicely. They won't brown; that's OK. to test for doneness, stick a toothpick into the center of one of the cupcakes in the middle of the pan; if it comes out free of moist crumbs, the cupcakes are done. Remove the cupcakes from the oven, and after 5 minutes transfer them to a rack to cool. To make the frosting: Whisk all of the ingredients together, adding 3 tablespoons orange juice to start. Dribble in more, a bit at a time, until the frosting is as soft as you like it. Drizzle and spread the frosting over the cooled cupcakes. Yield: 12 cupcakes. |
Prep 10 mins. to 15 mins. Bake 15 mins. to 18 mins. Total 25 mins. to 1 hrs 28 mins. Yield 12 cupcakes Nutrition information | Serving Size 106g Servings Per Batch 12 frosted cupcakes Amount Per Serving: Calories 302 Calories from Fat 56 Total Fat 6g Saturated Fat 1g Trans Fat 0g Cholesterol 0g Sodium 236mg Total Carbohydrate 60g Dietary Fiber 1g Sugars 41g Protein 3g | 243 | 2017-09-22 04:57:29 | Cupcakes | 10 1/2 ounces King Arthur Unbleached All-Purpose Flour7 ounces sugar3/4 teaspoon salt1 teaspoon baking powder1/2 teaspoon baking soda1/2 ounce Cake Enhancer, optional, for moist texture5 1/2 to 6 1/2 ounces peeled, diced seedless clementines or tangerines |
244 | 324 | 2017-09-22 04:57:33 | Kyle's Whoopie Pies | 4.9375 | 01/01/2008 | OK, we understand if you're not from particular pockets of America (northern New England, east-central Pennsylvania...), you probably don't know what a Whoopie Pie is. Well, read on... | To make the cakes: Preheat the oven to 350°. Lightly grease or line two sheet trays with parchment paper. In a large mixing bowl, cream together the shortening, sugar and egg. In a separate bowl, whisk together the cocoa(s), flour, baking powder, baking soda and salt. Stir the vanilla into the milk. Add the dry ingredients to the shortening mixture alternately with the milk/vanilla mixture, beating until smooth. Drop the dough by the 1/4-cupful, onto the prepared baking sheets, leaving about 2" between each cake. Bake the cakes for about 15 minutes, or until they're firm to the touch. Remove them from the oven and cool completely on a rack. To make the filling: Beat together the shortening, sugar and marshmallow, then stir in the salt and vanilla. To assemble the pies: Turn the cakes over, so the flat side faces up. Spread the flat side of the cakes with the filling; top with the flat side of the remaining cakes. Store for several hours at room temperature; refrigerate, covered, for up to 3 days. |
Prep 15 mins. Bake 15 mins. Total 45 mins. Yield 9 large whoopie pies | 244 | 2017-09-22 04:57:33 | Chocolate Cakes | 3 1/4 ounces shortening7 1/2 ounces brown sugar1 large egg1 1/8 ounces baking cocoa or 1/2 ounce black cocoa + 5/8 ounce baking cocoa8 1/2 ounces King Arthur Unbleached All-Purpose Flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt1 teaspo | |
245 | 325 | 2017-09-22 04:57:40 | Tiramisu Cupcakes | 5.0 | 12/17/2014 | A portable, paper-lined version of the delicious classic, these tiramisu cupcakes are seriously delicious. An ultra vanilla-y cupcake, filled with a coffee liquor soak, and topped with a light and lovely Amaretto mascarpone frosting, they practically scream CELEBRATION! | Preheat the oven to 350°F. To make the cupcakes: In a large mixing bowl, beat together the sugar and butter until light and fluffy. Beat in the eggs one at a time, making sure each one is fully incorporated. Add the vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Scrape down the sides and mix again, to be sure everything is incorporated. Spoon the batter into paper-lined cupcake pans (grease the insides of the papers). Bake for about 20 to 25 minutes, or until the cake springs back when lightly touched. Remove the cupcakes from the oven and place on a rack for 5 minutes. After 5 minutes, tilt the pan and take the cupcakes out, returning them to the rack to finish cooling completely. To make the soak: Mix the espresso powder, liqueur, and sugar into the hot water. Using a fork, poke the tops of each cupcake a couple of times. Sprinkle or brush a small amount of the soak over each cupcake, and allow it to soak in. To make the frosting: Beat the whipping cream until medium peaks form. Whisk together the confectioners' sugar and ClearJel, and slowly add to the whipped cream along with the Amaretto. Gently and briefly whisk in the mascarpone cheese by hand until the frosting is thick and creamy (this shouldn't take more than 4 or 5 passes with the whisk); more than that and the frosting will get grainy. Pipe the frosting over the cupcakes, then dust with cocoa. Chill until ready to serve. Yield: 24 cupcakes. |
Prep 35 mins. to 52 mins. Bake 15 mins. to 20 mins. Total 55 mins. to 1 hrs 17 mins. Yield 24 cupcakes Nutrition information | Serving Size 1 cupcake, 102g Servings Per Batch 24 cupcakes Amount Per Serving: Calories 326 Calories from Fat 161 Total Fat 18g Saturated Fat 11g Trans Fat 0g Cholesterol 77mg Sodium 147mg Total Carbohydrate 35g Dietary Fiber 0g Sugars 23g Protein 4g | 245 | 2017-09-22 04:57:40 | Cupcakes | 12 3/4 ounces sugar6 ounces butter3 large eggs1 1/2 ounces vanilla extract11 1/2 ounces King Arthur Unbleached All-Purpose Flour2 1/2 teaspoons baking powder3/4 teaspoon salt8 ounces whole milk Soak 1 1/2 ounces coffee liqueur1/2 ounce espresso powder1 1/ |
246 | 326 | 2017-09-22 04:57:46 | Lemon Meringue Cupcakes | 4.8333335 | 03/21/2012 | Sweet and sunny, with all the things we love about lemon meringue pie — but in cupcake form. A microwave version of traditional lemon curd saves you time, but doesn't skimp on flavor. Let's hear it for Lemon Power! | Preheat the oven to 400°F and line a 12-cup cupcake or muffin pan with paper liners; spritz the liners lightly with cooking spray. To make the cupcakes: Place the following in the bowl of your mixer: the cake flour blend, baking powder, salt, baking soda, sugar, butter, egg, vanilla and Buttery Sweet Dough Flavor. Add 1/3 cup of the buttermilk. Blend the mixture on medium speed for 2 minutes. The mixture will be thick at first, but will smooth out as you mix. Add the remaining 1/3 cup buttermilk and mix on medium speed for 1 minute. Scrape the bottom and sides of the bowl, and mix briefly, if necessary. Fill each well of the pan 2/3 full, and bake the cupcakes for 15 to 18 minutes, until they're light golden brown on the edges. Remove them from the oven, and immediately transfer them from the pan to a rack. Cool completely. Prepare the lemon curd according to the recipe, and set it aside to cool and thicken as the cupcakes cool. Core each cooled cupcake with a cupcake corer (or an apple corer), leaving a small well in the center of the cake. Fill to the brim with cooled lemon filling. Fill all cupcakes, then prepare the meringue. To make the meringue: In a very clean work bowl, whip the egg whites and Bakewell Cream or cream of tartar until soft peaks form. Add the salt. Gradually add the sugar, increasing the whipping speed and continuing to whip until the mixture is light and billowy, and stiff peaks form. Mound or pipe meringue onto each cupcake, then toast the meringue with a cook's torch; or carefully broil until golden brown. Serve warm, for a flowing lemon lava; or cool for a more set filling. |
Prep 25 mins. to 35 mins. Bake 15 mins. to 18 mins. Total 45 mins. to 60 mins. Yield 12 filled cupcakes Nutrition information | Serving Size 91g Servings Per Batch 12 Amount Per Serving: Calories 260 Calories from Fat 90 Total Fat 10g Saturated Fat 6g Trans Fat 0g Cholesterol 55mg Sodium 190mg Total Carbohydrate 38g Dietary Fiber 0g Sugars 28g Protein 4g | 246 | 2017-09-22 04:57:46 | Cupcakes | 6 1/4 ounces King Arthur Unbleached Cake Flour Blend1 teaspoon baking powder1/4 teaspoon salt1/4 teaspoon baking soda 4 3/4 ounces sugar2 5/8 ounces butter, room temperature1 large egg, room temperature1/2 teaspoon vanilla extract1/2 teaspoon Buttery Swee |
247 | 327 | 2017-09-22 04:57:47 | Lemon Blueberry Cornmeal Cakes | 4.8 | 01/21/2013 | These cakes are quick and easy to prepare. Yet the zesty lemon flavor combined with the sweet, subtle flavor of blueberry and the crunchiness of cornmeal make them sophisticated enough for your most elegant summer gatherings. | Preheat the oven to 350°F. Lightly grease eight 5- to 6-ounce porcelain ramekins or bakers. To make the cake: Combine the dry ingredients in a large bowl. Whisk together the remaining ingredients, except the blueberries, then stir them into the dry mixture until just combined. Fold in the blueberries. Scoop 1/3 cup batter into each baker. Bake the cakes for 24 to 26 minutes, until the centers are firm to the touch. Remove from the oven, and transfer to a rack to cool. To make the glaze: Combine the sugar, lemon powder, and milk, stirring until smooth. Drizzle the glaze onto the cooled cakes, and garnish with extra blueberries, if desired. Yield: 8 small cakes. |
Prep 25 mins. to 30 mins. Bake 24 mins. to 26 mins. Total 49 mins. to 56 mins. Yield 8 small cakes | 247 | 2017-09-22 04:57:47 | Cake | 5 1/4 ounces King Arthur Unbleached All-Purpose Flour1 1/4 ounces cornmeal3 1/2 ounces sugar2 teaspoons baking powder1/4 teaspoon salt4 ounces buttermilk or nonfat plain (not Greek) yogurt2 large eggs1/2 teaspoon lemon extract, optional; for enhanced lemo | |
248 | 328 | 2017-09-22 04:57:50 | Coconut-Vanilla Bean Cupcakes | 5.0 | 12/28/2012 | These cupcakes feature a favorite flavor combo of ours, coconut and vanilla. We strongly recommend using vanilla bean paste (or another vanilla including crushed pods/seeds, such as King Arthur Pure Vanilla Plus; or Vanilla Bean Crush), for the visual effect. | Preheat the oven to 350°F. Lightly grease (or line with papers) a 12-cup muffin pan. To make the cake: Beat the butter, sugar, and flavors together until blended. Add the eggs one at a time, beating and scraping the bowl after each addition. Add the flour alternately with the buttermilk or yogurt, mixing gently and scraping the bowl after each addition. Scoop the batter into the muffin cups, filling them about 3/4 full. Bake the cupcakes for 18 to 20 minutes, until golden around the edges. Remove them from the oven and, after 5 minutes, turn them out of the pan to cool on a rack. To make the frosting: Beat the butter, coconut milk powder, and salt until fluffy. Add the sugar, beating until fluffy. Beat in the flavors. Pipe or spread about 2 tablespoons of frosting onto each cupcake, and garnish with coconut. Yield: 12 cupcakes. |
Prep 15 mins. to 25 mins. Bake 18 mins. to 20 mins. Total 2 hrs 33 mins. to 2 hrs 45 mins. Yield 12 cupcakes | 248 | 2017-09-22 04:57:50 | Cupcakes | 2 ounces unsalted butter, at room temperature4 5/8 ounces granulated sugar2 teaspoons vanilla bean paste or vanilla extract1/4 teaspoon coconut flavor2 large eggs6 ounces King Arthur Unbleached Self-Rising Flour5 3/8 ounces buttermilk or plain (not Greek) | |
249 | 329 | 2017-09-22 04:57:53 | Pistachio-Cardamom Cupcakes with Dark Chocolate Ganache | 5.0 | 12/29/2015 | Brooklyn-based bakery Ovenly has these delightful cupcakes on their menu. While they use pistachio flour, which can be purchased online and at specialty stores, we find that we can get a similar result when we finely grind the nuts ourselves. The combination of pistachio and cardamom is one that shouldn't be missed. | Preheat the oven to 350°F. Line the wells of a 12-cup muffin pan and 6-cup muffin pan with papers, and grease the inside of the papers. To make the cupcakes: Place the pistachio nuts in the bowl of a food processor with half the flour. Process for 1 minute, until the nuts are finely ground. Sift the mixture through a strainer, returning any larger chunks to the machine for further grinding with the remainder of the flour. Whisk the ground nut/flour mixture with the cardamom, baking powder, and salt. Set it aside. In a large mixing bowl, beat the sugar, butter, and lemon zest until light and fluffy, 2 to 3 minutes. With the machine running, add the eggs one at a time, mixing until each egg disappears into the batter before adding the next. Scrape down the sides and bottom of the bowl. Add the sour cream and vanilla, mixing on low for 2 minutes, until the batter is uniform. Add the flour mixture and mix on low until just incorporated. Scrape the bowl one more time to make sure everything is evenly mixed. Scoop the batter by the scant 1/4-cup into the prepared cupcake pan, filling each well 2/3 full. Bake the cupcakes for 20 to 22 minutes, until a tester inserted in the middle of one of the center cupcakes comes out clean. Remove them from the oven and place them on a rack to cool. To make the ganache: Place the chocolate in a medium-sized heatproof bowl. Set the bowl aside. In a saucepan set over medium heat, bring the cream to a simmer. Pour it over the chocolate. Let stand for 3 to 4 minutes, to give the chocolate time to melt. Stir until the mixture is smooth, then add the butter and whisk until completely smooth and shiny. Run a spatula around the sides and bottom of the bowl to make sure no chocolate has settled there, add the salt, and stir until thoroughly combined. To assemble the cupcakes: Using a small offset spatula (or butter knife), place a large dollop (about 2 tablespoons) of ganache on each cupcake and smooth over in a circular motion from the center to the outer edges. For decoration, top each cupcake with chopped pistachios. |
Prep 45 mins. Bake 20 mins. to 22 mins. Total 1 hrs 5 mins. Yield 16 cupcakes Nutrition information | Serving Size 75g Servings Per Batch 16 cupcakes Amount Per Serving: Calories 308 Calories from Fat 216 Total Fat 24g Saturated Fat 13g Trans Fat 1g Cholesterol 85mg Sodium 179mg Total Carbohydrate 19g Dietary Fiber 2g Sugars 8g Protein 5g | 249 | 2017-09-22 04:57:53 | Cupcakes | 4 1/4 ounces chopped blanched pistachio nuts4 3/4 ounces King Arthur Unbleached All-Purpose Flour2 teaspoons ground cardamom2 teaspoons baking powder1/2 teaspoon salt7 ounces sugar5 ounces unsalted buttergrated rind (zest )of 1 lemon3 large eggs4 ounces s |
250 | 330 | 2017-09-22 04:57:56 | Apple Spice Whoopie Pies | 5.0 | 07/26/2012 | As American as apple pie, and as New England as a whoopie pie, these sweet saucers of spice abound with the flavors of Fall. Two generous cakes sandwich a rich cinnamon-cider buttercream filling. It is one of the most decadent desserts you can hold in one hand. | Preheat the oven to 375°F. Line two baking sheets with parchment paper, or spritz well with cooking spray. In a small bowl or measuring cup, whisk together the eggs, buttermilk, vanilla and applesauce and spice until well combined. Place the flour,sugar, baking powder, salt, baking soda, butter, and shortening in the bowl of your mixer. Add half of the apple/egg/buttermilk mixture. Beat on medium speed for two minutes. Add the remaining liquid and beat for another two minutes. Drop the batter onto the parchment, leaving about 2" between cakes for room to spread. Use 1/4 cup measure for large whoopies, or 2 tablespoons for small cakes. Bake in a 375°F oven for 14 to 16 minutes or until the edges of the cakes just begin to brown. Remove from the oven and cool completely before peeling the cakes off of the parchment paper. While the cakes cool, combine the prepared buttercream icing with the boiled cider and cinnamon oil until smooth and creamy. Match up the cooled whoopies in pairs. Spread a generous amount of filling on one half of the pair and sandwich with the second cake. Press lightly to join. Serve immediately. The cakes also freeze very well and are delicious icy cold. Yield: 8 large whoopie pies, or 16 small pies |
Prep 20 mins. to 30 mins. Bake 14 mins. to 16 mins. Total 45 mins. to 60 mins. Yield 8 large or 16 small whoopies | 250 | 2017-09-22 04:57:56 | whoopie cakes | 10 1/2 ounces King Arthur Unbleached All-Purpose Flour3 1/2 ounces sugar1 1/2 teaspoons baking powder1/2 teaspoon salt1 teaspoon baking soda2 ounces butter, softened2 ounces shortening2 large eggs, room temperature4 ounces buttermilk1 teaspoon vanilla8 ou | |
251 | 331 | 2017-09-22 04:58:03 | Mini Chocolate Indulgences | 5.0 | 01/01/2008 | This cake is so rich, a small serving is plenty for even the most confirmed chocoholic. The recipe makes a baker's dozen small cakes, perfect for serving warm with whipped cream or ice cream (mocha chip, perhaps?). | Preheat the oven to 400°F. Lightly grease a dozen silicone muffin cups, or stand-alone muffin cups, or paper muffin cups (but don't put them in a muffin pan yet). In a double boiler, or in a microwave, heat together the chocolate and butter until just melted. Stir in the salt, espresso powder, flour, sugar, water, vanilla, and egg yolks. Mix to combine thoroughly, but don't beat. Beat the egg whites until stiff but not dry. Gently fold them into the chocolate batter. Fill one muffin cup with a scant 1/4 cup of batter; this will be your test cake. If you're using paper cups, put this one cup in the center of a standard or square muffin pan. Bake the cake for 12 minutes. Remove it from the oven, and let it sit in the muffin cup for about 2 minutes. Remove it from the cup, and break it open; the middle won't appear completely set — that's OK. Your goal is a middle that's very moist, even wet, but not flowing or lava-like. Better for the cake to be a bit moister than too dry, as it'll continue to set a bit as it cools. Grease the silicone cup you've just used, and fill it, along with the remaining cups, using a scant 1/4 cup batter in each. Bake the cakes for 12 minutes (if the test cake was a success); or for a minute more or a minute less, for a moister or dryer cake. Ovens vary; thus the variation in baking times. When the cakes are done, remove them from the oven and, after a couple of minutes (as soon as you can handle them), remove them from their cups. Top each warm cake with a dollop of whipped cream and a fresh (or frozen/thawed) raspberry, if desired. Vanilla ice cream is another tasty option. Cakes are lovely served warm, but they're also fine at room temperature. Store, covered, for 2 days at room temperature, or freeze for up to a month. Reheat the cakes briefly in the microwave. |
Prep 30 mins. Bake 24 mins. Total 54 mins. Yield 13 mini cakes | 251 | 2017-09-22 04:58:03 | 16 ounces semisweet or bittersweet chocolate chips or chopped chocolate4 ounces unsalted butter1/4 teaspoon salt1 teaspoon espresso powder1 1/2 teaspoons King Arthur Unbleached All-Purpose Flour2 teaspoons sugar1 teaspoon hot water1 teaspoon vanilla extra | ||
252 | 332 | 2017-09-22 04:58:07 | Rainbow Party Cupcakes | 5.0 | 01/01/2008 | Kids love the glorious rainbow of colors inside these fudge-topped vanilla cupcakes. | Preheat the oven to 350°F. Line 24 regular muffin cups with silicone cups or cupcake papers, and grease the cups or papers. To make the cake: Beat together the sugar, butter, salt, and vanilla. Beat in the eggs and egg yolks one at a time; it's OK if the mixture looks curdled. In a separate bowl, whisk together the flour, Instant Clearjel, baking powder, and buttermilk powder, sifting if it's lumpy. Add half the dry ingredients to the wet ingredients and beat for 1 minute on medium speed. Add half the milk, then the remaining dry ingredients and beat just until blended. Scrape the bowl, then add the remaining milk and the candies. Beat on medium speed just until evenly mixed. Scoop the batter into the pans, filling about two-thirds full. Bake the cupcakes for 20 to 22 minutes, or until they spring back when touched lightly. Remove them from the oven, and cool before icing. To make the icing: Dissolve the sugar (and salt, if you're using it) in the boiling water, and cool to room temperature. Mix in the meringue powder. Beat on low speed of an electric mixer for several minutes, until the powder dissolves and the mixture is foamy. Increase the speed and beat until soft peaks form. On low speed, beat in the vanilla, then the confectioners' or glazing sugar. Add the soft butter a few tablespoons at a time, beating well after each addition. Swirl the icing onto the cupcakes. Store, covered, at room temperature for a few days. |
Prep 25 mins. Bake 20 mins. to 22 mins. Total 45 mins. to 47 mins. Yield 24 cupcakes | 252 | 2017-09-22 04:58:07 | Cupcakes | 10 1/2 ounces sugar6 ounces butter3/4 teaspoon salt 1 tablespoon Vanilla extract4 large eggs plus 2 large egg yolks11 1/2 ounces King Arthur Unbleached All-Purpose Flour1 1/2 ounces Instant ClearJel1 tablespoon baking powder1 1/8 ounces buttermilk powder6 | |
253 | 333 | 2017-09-22 04:58:11 | Pumpkin Whoopie Pies | 4.52459 | 07/28/2010 | These soft, moist, cake-like cookies are sandwiched around cream cheese filling studded with candied ginger. | To make the cookies: Preheat the oven to 375°F. Grease two baking sheets or line with parchment paper. Beat together the butter, oil, sugar, molasses, cake enhancer, baking powder, baking soda, salt, and spices. Scrape the bottom and sides of the bowl, then beat in the eggs one at a time, until fluffy. Stir in the pumpkin. Add the flour in two additions, mixing well after each addition. Use a muffin scoop to deposit the thick batter onto the prepared baking sheets, leaving about 2" around each mound. Bake until the cookies feel firm; a slight indentation will remain when you gently press them in the middle, about 16 to 18 minutes. Remove from the oven, cool on the baking sheets for 5 minutes, then move to a rack to cool completely. To make the filling: Beat the cream cheese and butter until smooth and fluffy. Beat in the sugar in two additions. Add the vanilla and xanthan gum. Beat for 2 to 3 minutes, until very fluffy. Stir in the crystallized ginger. To assemble: Sandwich two cookies around 2 tablespoons of filling. For best storage, wrap each pie in plastic wrap. Yield: 1 dozen 4" whoopie pies. |
Prep 40 mins. to 60 mins. Bake 12 mins. to 18 mins. Total 1 hrs 15 mins. to 2 hrs Yield 1 dozen 4" whoopie pies Nutrition information | Serving Size 1 filled pie, 151g Servings Per Batch 12 Amount Per Serving: Calories 503 Calories from Fat 251 Total Fat 29g Saturated Fat 12g Trans Fat 1g Cholesterol 87mg Sodium 370mg Total Carbohydrate 59g Dietary Fiber 2g Sugars 40g Protein 5g | 253 | 2017-09-22 04:58:11 | Cookies | 4 ounces soft butter3 1/2 ounces vegetable oil15 ounces firmly packed brown sugar1 1/2 ounces molasses1/2 ounce King Arthur Cake Enhancer, optional 1 teaspoon baking powder 1/2 teaspoon baking soda1 teaspoon salt2 teaspoons Vietnamese cinnamon1 teaspoon g |
254 | 334 | 2017-09-22 04:58:12 | Sourdough Carrot Cake with Cream Cheese Frosting | 4.8125 | 01/01/2008 | This recipe comes from Michael Jubinsky, a long-time King Arthur Flour spokesman, now retired. Says Michael, "It's "worth its weight in gold!" See other wonderful sourdough cake recipes in our King Arthur Flour 200th Anniversary Cookbook. | Preheat the oven to 350°F. Grease and flour a 9" x 13" pan or two 8" x 2" round pans. To make the cake: Combine the oil and sugar, and stir in the sourdough starter. Add the eggs one at a time, beating well after each. Fold in the pineapple, carrots, walnuts, coconut, and vanilla. In a separate bowl, combine the flour, cinnamon, salt, and baking soda. Add the dry ingredients to the wet ingredients, stirring just to combine. Pour the batter into the prepared pan. Bake the cake for 45 minutes, or until a toothpick inserted into the center comes out clean, and the sides are just beginning to pull away from the edge of the pan. Remove the cake from the oven and cool it completely on a rack before frosting. To make the frosting: Combine the butter, cream cheese, and vanilla; beat until light and fluffy. Add the sugar gradually, beating to combine. Stir in the nuts and/or ginger. Add the milk, a little at a time, until the frosting is a spreadable consistency. Serve the cake at room temperature. Store it in the refrigerator for up to 5 days. Unfrosted, the cake can be frozen, well wrapped, for up to 3 months. Frost just before serving. |
Prep 25 mins. Bake 45 mins. Total 2 hrs Yield 2 dozen servings | 254 | 2017-09-22 04:58:12 | Cake | 10 1/2 ounces vegetable oil14 ounces granulated sugar8 ounces sourdough starter, right from the fridge, unfed3 large eggs8 1/2 ounces crushed pineapple, drained7 ounces grated carrots2 ounces chopped walnuts2 ounces shredded unsweetened coconut2 teaspoons | |
255 | 335 | 2017-09-22 04:58:13 | Quick Buttercream Frosting | 4.7555556 | 01/01/2008 | You may use all butter in this quick buttercream, but using vegetable shortening makes a frosting that will be a little firmer in warmer temperatures. Also, using the optional meringue powder, while not necessary, will help your frosting holds its shape. | Beat the butter and/or shortening until fluffy. Beat in the salt, meringue powder, and vanilla. Add the confectioners' or glazing sugar and 2 tablespoons of the milk, and beat until smooth. Scrape the sides and bottom of the bowl. Adjust the consistency of the frosting as needed by adding more confectioners' sugar or milk. If you're not going to use the frosting right away, keep it at room temperature, covered, to prevent it from developing a dry crust. |
Prep 10 mins. Total 10 mins. Yield 2 1/2 cups Nutrition information | Serving Size 29g Servings Per Batch 15 Amount Per Serving: Calories 130 Calories from Fat 50 Total Fat 6g Saturated Fat 4g Trans Fat 0g Cholesterol 15mg Sodium 10mg Total Carbohydrate 20g Dietary Fiber 0g Sugars 19g Protein 0g | 255 | 2017-09-22 04:58:13 | 4 ounces unsalted butter or vegetable shortening, or a combination pinch of salt1/2 ounce meringue powder, optional, for "holding power"1 teaspoon vanilla extract10 to 12 ounces confectioners' sugar or glazing sugar1 to 2 ounces milk | |
256 | 336 | 2017-09-22 04:58:14 | Seven-Minute Frosting | 4.862069 | 01/01/2008 | Seven-minute frosting has been around since at least the early 1900s. To make the unique texture this frosting is known for, egg whites and sugar are combined and beaten over simmering water, to dissolve the sugar and achieve a very light, fluffy texture. | In the top of a double boiler, combine the sugar, water, egg whites, corn syrup or cream of tartar, and the pinch of salt. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn't touch the water). Beating at high speed, cook the frosting for about 7 minutes, or until it's stiff and glossy. Remove it from the heat, add the vanilla, and beat an additional 2 minutes. Use immediately to frost a sheet cake, tube cake, or layers. |
Prep 15 mins. Yield enough frosting to cover a 10" tube or 2- or 3-layer cake. Nutrition information | Serving Size 19g Servings Per Batch 24 Amount Per Serving: Calories 50 Calories from Fat 0g Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 13g Sodium 20mg Total Carbohydrate 13g Dietary Fiber 0g Sugars 13g Protein 0g | 256 | 2017-09-22 04:58:14 | 10 1/2 ounces sugar2 5/8 ounces cold water2 large egg whites2 teaspoons light corn syrup or 1/4 teaspoon cream of tartarpinch of salt1 teaspoon vanilla extract | |
257 | 337 | 2017-09-22 04:58:21 | Twinkling Good Vanilla Snack Cakes | 4.7586207 | 01/01/2010 | Remember those golden vanilla snack cakes from when you were a kid? Soft, springy and full of rich creamy white filling. Well, these snack cakes will bring you right back to Saturday morning cartoons and school lunch boxes, without the chemical additives. These cakes won't last through a nuclear winter like the urban legend says, they are so good they will disappear in a twink of the eye! To make these cakes into cupcakes, complete with a colorful sugar garnish, follow our step-by-step photos for Twinkling Good Cupcakes. |
Preheat the oven to 350°F. Spritz a filled cake pan (aka cream canoe pan) with a light layer of cooking spray. Set aside. Place all ingredients except beaten egg whites into a large mixing bowl. Beat until smooth. Working in thirds, fold the beaten egg whites into the batter. Take care to keep the batter light; fold, don't beat. Fill each section of the snack cake pan 2/3 full. The cakes will puff quite a bit during baking, but will shrink back during cooling. Bake the cakes in a preheated oven for 8-12 minutes, until golden brown. Remove the pan from the oven and let cool for 5 minutes. Using a flexible spatula, gentle remove each cake and cool flat side down on a rack until completely cool. In the meantime, prepare the snack cake filling. In a small saucepan cook flour and milk over medium heat until a paste forms. Stir constantly and do not allow mixture to brown. Remove from heat and let cool 1 minute. Add vanilla and stir until smooth. Press a piece of plastic wrap down on the surface of the paste to avoid forming a skin and set aside to cool completely. In the bowl of your mixer beat butter, shortening, and sugar until fluffy, scraping bowl to fully incorporate ingredients. Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy. Use to fill snack cakes or cupcakes. Filling will remain creamy; store at room temperature 3-4 days. To fill snack cakes: Place about 1 cup of filling into a clean pastry bag fitted with a round pastry tube, or use filling tool included with snack cake (cream canoe) pan. Gently insert the tube into the underside of the cake, about halfway through the cake. Using gentle pressure, squeeze a small amount of filling into the cake. You'll feel the cake expand under your fingers. Do not overfill, or the cake will burst. Repeat for a total of 3 times per cake. Store cakes well covered at room temperature for up to 4 days. |
Prep 20 mins. to 25 mins. Bake 10 mins. to 13 mins. Total 30 mins. to 38 mins. Yield 12-15 filled cakes OR about 24 filled cupcakes | 257 | 2017-09-22 04:58:21 | Vanilla Snack Cakes | 8 1/2 ounces King Arthur Unbleached Cake Flour Blend10 1/2 ounces granulated sugar1 tablespoon baking powder1 teaspoon salt3 1/2 ounces vegetable oil6 ounces cold water7 unbeaten egg yolks1 teaspoon Princess Cake and Cookie Flavoring for true snack cake t | |
258 | 338 | 2017-09-22 04:58:28 | Mardi Gras King Cupcakes | 4.7826085 | 02/08/2010 | The flavors of King Cake, Mardi Gras' signature confection, are mirrored in these nutmeg- and lemon-scented cupcakes. Cream cheese icing, garnished with sparkling sugars in traditional New Orleans Mardi Gras colors, add the perfect touch. Follow our step-by-step photos for making these cupcakes at our blog, Flourish. | Preheat the oven to 350°F. Lightly grease and flour a muffin tin. You can also line the muffin tins with papers, and spray the insides of the papers. To make the cupcakes: In a large mixing bowl, whisk together the sugar, flour, baking powder, nutmeg, and salt. Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy. Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Scrape the bottom and sides of the mixing bowl. With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds. Add the second egg, again beating for 30 seconds. Scrape the bottom and sides of the bowl, and beat briefly, just till smooth. Scoop the batter by heaping 1/4-cupfuls into the prepared muffin tin. A muffin scoop works well here. Bake the cupcakes for 23 to 25 minutes, until they've domed, and are a light golden brown around the edges. They'll spring back when pressed gently on top, and a toothpick inserted in the center will come out clean. Remove the cupcakes from the oven, and place on a rack to cool completely before icing. To make the icing: Combine the butter, cream cheese, vanilla, and lemon oil in a medium-sized bowl, and beat them together until light and fluffy. Add the sugar gradually, beating well. Beat in the milk a little at a time, until the frosting is a spreadable consistency. Spread each cake with icing, and immediately dip in gold, purple, and green sparkling sugars, covering about 1/3 of the cupcake with each color sugar. Store at room temperature for several days. For longer storage, wrap well and freeze. Yield: 12 cupcakes. |
Prep 25 mins. to 35 mins. Bake 23 mins. to 25 mins. Total 1 hrs 8 mins. to 1 hrs 20 mins. Yield 12 cupcakes | 258 | 2017-09-22 04:58:28 | Cupcakes | 7 ounces granulated sugar7 ounces King Arthur Unbleached All-Purpose Flour1 1/4 teaspoons baking powder1/4 teaspoon ground nutmeg1/2 teaspoon salt3 ounces soft butter5 3/8 ounces milk, at room temperature1/4 teaspoon Fiori di Sicilia; OR 1 teaspoon vanill | |
259 | 339 | 2017-09-22 04:58:35 | Poured Fondant Icing | 4.8 | 01/01/2008 | This frosting is the traditional coating for baked goods like petits fours. It can be tinted any color you like, and makes a lovely, slightly sheer glaze over a cake or cupcakes. Work with it warm, and simply pour it over whatever you're planing to frost. The excess can be remelted and strained of crumbs to use again; or poured into molds to make candies. | In a saucepan set over low heat, or in the microwave, melt the white coating or chocolate, stirring until smooth. Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated. Add the melted coating to the sugar mixture, then add the vanilla and the coloring (if you're using it). If the mixture is too thick to pour, reheat it briefly over low heat, and stir in 1 to 3 tablespoons additional water. The mixture is easiest to work with, and pours smoothly, at about 100°F. |
Prep 15 mins. Total 15 mins. Yield 3 to 3 1/2 cups Nutrition information | Serving Size varies Servings Per Batch one Amount Per Serving: Calories 2770 Calories from Fat 420 Total Fat 47g Saturated Fat 28g Trans Fat 0mg Cholesterol 25g Sodium 200mg Total Carbohydrate 595g Dietary Fiber 0g Sugars 586g Protein 10g | 259 | 2017-09-22 04:58:35 | 5 ounces white confectionery coating or white chocolate chips1 pound confectioners' sugar or glazing sugar2 3/4 ounces light corn syrup2 ounces hot water1 teaspoon vanilla extractfood coloring | |
260 | 340 | 2017-09-22 04:58:38 | Golden Spice Cake | 4.888889 | 09/24/2014 | For a show-stopping holiday dessert, we bring you this tall, elegant, whole-grain layer cake. With its hint of holiday spice and subtle je ne sais quoi from the boiled cider, even your most discerning holiday guests are sure to be impressed. | Preheat the oven to 350°F. Lightly grease three 8" round cake pans; line the bottoms with parchment, for easiest release. To make the cake: Whisk together the first eight ingredients (flour through allspice); set aside. Combine the egg yolks and oil. Mixing at low speed, add the sugar. Add the water and boiled cider. Beat on medium speed for 3 minutes, scraping the bottom and sides of the bowl a couple of times. Fold in the dry ingredients. In a separate bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Carefully fold the whites into the batter. Divide the batter among the three pans. Bake the cakes for 18 to 23 minutes, until a cake tester or toothpick inserted into the center of one comes out clean. Remove the cakes from the oven, and cool in the pan for 10 minutes before turning out onto a rack to cool completely. To assemble the cake: Spread an even layer of frosting onto the top of one layer. Top with a second layer, and frost. Top with the final layer, and frost and decorate as desired; we suggest small sprigs of rosemary, fresh or dried cranberries, crystallized ginger, etc. for a festive look. Yield: one 8" layer cake. |
Prep 45 mins. to 60 mins. Bake 18 mins. to 23 mins. Total 3 hrs 13 mins. to 3 hrs 33 mins. Yield one 8" layer cake Nutrition information | Serving Size 1 slice (194g) Servings Per Batch 12 Amount Per Serving: Calories 830 Calories from Fat 500 Total Fat 57g Saturated Fat 28g Trans Fat 2g Cholesterol 205mg Sodium 260mg Total Carbohydrate 78g Dietary Fiber 2g Sugars 60g Protein 7g | 260 | 2017-09-22 04:58:38 | Cake | 5 ounces King Arthur 100% White Whole Wheat Flour3 ounces King Arthur Unbleached All-Purpose Flour2 teaspoons baking powder1/2 teaspoon salt2 teaspoons ground cinnamon2 teaspoons ground ginger1/2 teaspoon ground nutmeg1/2 teaspoon ground allspice6 large e |
261 | 341 | 2017-09-22 04:58:39 | Fudge Frosting | 4.875 | 01/01/2008 | This deep-chocolate frosting is poured, rather than spread over the cake. As it cools it becomes glossy and, if you haven't messed with it a lot during the application, very smooth, a perfect surface for decorating. | In a medium-sized saucepan, melt the butter over medium heat. When the butter is melted, stir in the cocoa and yogurt, and bring the mixture to a boil. Turn the heat to very low, add the confectioners' sugar and vanilla, and beat until smooth. Working quickly, pour about half of the frosting atop one layer, spreading it around the sides. Center the second layer over the first, and pour on the remaining frosting, spreading it evenly to the edge and along the side of the cake. |
Prep 8 mins. Total 8 mins. Yield frosting for one 8" layer cake or one 9" x 13" sheet cake Nutrition information | Serving Size 68g Servings Per Batch 10 Amount Per Serving: Calories 270 Calories from Fat 90 Total Fat 10g Saturated Fat 6g Trans Fat 0g Cholesterol 25mg Sodium 5mg Total Carbohydrate 47g Dietary Fiber 1g Sugars 45g Protein 1g | 261 | 2017-09-22 04:58:39 | 4 ounces unsalted butter3/4 ounce unsweetened cocoa powder3 ounces yogurt, regular, low-fat or nonfat, plain, vanilla or coffee flavored16 ounces confectioners' sugar1 teaspoon vanilla extract | |
262 | 342 | 2017-09-22 04:58:40 | Chocolate Ganache | 5.0 | 01/01/2008 | Ganache is a mixture of equal weights chocolate and cream, melted together and used to glaze or fill a cake, whip into a fluffy frosting, or fill truffles. The simplest recipe is 8 ounces chopped chocolate whisked with 8 ounces hot heavy cream until totally combined and shiny; this ganache will be easily pourable, and will be very soft when set. Ganache may be made thicker by adding a higher percentage of chocolate. |
Heat the cream (and corn syrup, if you're using it) in a saucepan or in the microwave, until the mixture begins to steam. Pour over the chopped chocolate in a bowl. Let sit for 5 minutes. Flavor to taste (see "tips," below), if desired. Use ganache while the chocolate is still warm, but has begun to thicken. Reheat if it thickens too much as you work. | Prep 5 mins. Total 10 mins. Yield 2 1/2 cups, or enough to ice a 9" or 10" cake Nutrition information | Serving Size 43g Servings Per Batch 12 Amount Per Serving: Calories 170 Calories from Fat 13g Total Fat 13g Saturated Fat 8g Trans Fat 0g Cholesterol 20mg Sodium 5mg Total Carbohydrate 16g Dietary Fiber 0g Sugars 12g Protein 2g | 262 | 2017-09-22 04:58:40 | 8 ounces heavy cream10 to 16 ounces semisweet or bittersweet chocolate, chopped**The more chocolate you use, the thicker the ganache will be. | |
263 | 344 | 2017-09-22 04:58:46 | Hard Glaze for Cookies | 5.0 | 01/01/2010 | This smooth, shiny glaze is ideal for cookies that will be decorated with food-safe pens. It covers cookies very well (the color of your dark gingerbread won't show through), and dries to a hard enough finish that iced cookies can be stacked on top of each other (perfect for storage or for putting into a holiday gift basket). Try building on the base layer of coating with an outline or decorations in a contrasting color. |
In a medium-sized mixing bowl, whisk together the meringue powder, salt, and confectioners' sugar. Add 1/3 cup cool water and the vanilla and stir, or beat on slow speed. The mixture will seem hard and lumpy, but the sugar will dissolve after 4 or 5 minutes and everything will smooth out. Add more water, 1 tablespoon at a time, mixing well after each addition to achieve a spreadable consistency. For a very smooth, shiny glaze, the icing should be the consistency of corn syrup or molasses. To use, dip the tops of cooled cookies in the glaze, then sweep a spatula over them to remove the excess. Place the cookies on a rack for several hours for the glaze to harden and dry. This may take as long as overnight, depending on the humidity of your kitchen and the consistency of the glaze. Yield: 1 1/4 cups glaze. |
Prep 15 mins. to 20 mins. Total 15 mins. to 20 mins. Yield 1 1/4 cups Nutrition information | Serving Size 2 teaspoons Servings Per Batch 36 Amount Per Serving: Calories 46 Calories from Fat 0 Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 21mg Total Carbohydrate 12g Dietary Fiber 0g Sugars 11g Protein 0g | 263 | 2017-09-22 04:58:46 | 1/4 teaspoon salt1 1/2 ounces meringue powder12 to 16 ounces confectioners' sugar, sifted2 5/8 to 4 ounces cool water1 teaspoon vanilla extractFood color or paste | |
264 | 345 | 2017-09-22 04:58:49 | Boiled Cider Glaze | 5.0 | 05/20/2013 | This tasty apple glaze relies for its superior flavor on thick, dark boiled cider. | Stir all of the ingredients together, starting with the lesser amount of milk or cream. Add additional sugar or liquid if needed to make the glaze the consistency of molasses. Drizzle or spread the glaze atop doughnuts, cupcakes, bars, an iced cake, or pie. | Prep 5 mins. to 7 mins. Total 5 mins. to 7 mins. Yield 1 cup | 264 | 2017-09-22 04:58:49 | 1 3/4 ounces boiled cider1 to 1 1/4 ounces milk, 1/2 & 1/2, light cream, or heavy cream8 ounces confectioners' sugar generous pinch of salt*Use enough liquid to produce a thick glaze, a bit thicker than molasses; it should just barely pour. | ||
265 | 346 | 2017-09-22 04:58:51 | Old-Fashioned Apple Cake with Brown Sugar Frosting | 4.815534 | 08/21/2013 | This cake is an old, old favorite of ours. It's a cake where the whole is definitely more than the sum of the parts. The moist, semi-chunky cake, spread with the frosting equivalent of brown sugar fudge, is perfect served with a cup of coffee or, better still, a glass of ice-cold milk. Our thanks to the wonderful Bakery Lane Soup Bowl cookbook for the inspiration for this recipe. Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; and increase the baking time to 55 minutes, no other changes needed. |
Preheat the oven to 325°F. Grease and flour a 9" x 13" pan. To make the cake: Mix all of the ingredients except the apples and nuts in a large bowl. Beat until well combined; the mixture will be very stiff, and may even be crumbly. Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency. Spread the batter in the prepared pan, smoothing it with your wet fingers. Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it. Remove the cake from the oven and place it on a rack to cool completely; don't remove the cake from the pan. To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts. Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes. After 10 minutes, stir in the confectioners' sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners' sugar. Spread on the cake while frosting is still warm. Yield: about 2 dozen servings. |
Prep 20 mins. to 30 mins. Bake 42 mins. to 47 mins. Total 2 hrs 2 mins. to 2 hrs 17 mins. Yield about 24 servings Nutrition information | Serving Size 1 (81g) Servings Per Batch 24 Amount Per Serving: Calories 270 Calories from Fat 100 Total Fat 11g Saturated Fat 5g Trans Fat 0g Cholesterol 35mg Sodium 210mg Total Carbohydrate 42g Dietary Fiber 1g Sugars 32g Protein 3g | 265 | 2017-09-22 04:58:51 | Cake | 9 3/4 ounces King Arthur Unbleached All-Purpose Flour or 9 3/8 ounces King Arthur White Whole Wheat Flour11 5/8 ounces granulated sugar2 teaspoons baking soda3/4 teaspoon salt1 1/2 teaspoons Apple Pie Spice or 1 teaspoon ground cinnamon + 1/4 teaspoon eac |
266 | 348 | 2017-09-22 04:58:57 | Orange-Cranberry-Nut Fruit Cake | 4.890909 | 01/01/2010 | More of a cake with fruit (a fruit cake) than a traditional "fruitcake," this will be thoroughly enjoyed by all. While the picture shows a full-size bundt-style cake, the recipe translates easily to smaller gift-size cakes; see step #2; and baker's tips, below. | To prepare the fruit: Combine the dried fruit (except the candied cherries) with liquid in a bowl. Cover and microwave for 1 to 2 minutes, stir, then set aside to cool. Preheat the oven to 325°F. Lightly grease the pans of your choice: two 8 1/2" x 4 1/2" loaf pans; or five 7" wooden bakers; or six 7" paper bake & give pans; or one 12-cup bundt-style pan; or two 6-cup bundt-style pans. For smaller loaves, see baker's tips, below. To prepare the cake: In a large bowl, beat together the butter, sugar, baking powder, salt, and flavors. Beat in the eggs one at time. Stir in the flour alternately with the orange juice. Add the undrained fruit, the candied cherries, and the nuts. Spoon the batter into the lightly greased baking pans, filling them about three-quarters full. If you have a scale, dividing the batter evenly among the pans is simple math. If you've included the nuts, the batter weighs about 90 oz. (2552g). Bake the cakes for 50 to 80 minutes; smaller pans will bake for the shorter length of time. Full- or half-size bundt-style cakes will bake the full 80 minutes. When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean. If you're planning on using the glaze, stir together the orange juice and sugar while the cakes are baking. Set aside to rest at room temperature, stirring occasionally to help dissolve the sugar. Remove the cakes from the oven. If you're removing them from the pan(s), wait about 10 minutes, then turn them out onto a rack. If you're using the glaze, brush the warm cakes all over with the glaze, continuing to brush until you've used it all. If you choose not to use the glaze, you may wish to brush the warm cake(s) with brandy or the liquor of your choice. When completely cooled, wrap well and let rest at least 24 hours (or for up to a month, brushing with liquor or flavored syrup weekly), before serving. If desired, drizzle with white glaze just before serving. Yield: 1 large bundt-style cake; 2 small bundt-style cakes; 2 standard loaves; 5 to 6 smaller gift loaves, or 20 mini-loaves. |
Prep 25 mins. Bake 50 mins. to 1 hrs 20 mins. Total 1 hrs 45 mins. Yield Yield: 1 large bundt-style cake; 2 small bundt-style cakes; 2 standard loaves, or 5 to 6 smaller gif Nutrition information | Serving Size 1 slice Servings Per Batch 28 (2 loaves) Amount Per Serving: Calories 330 Calories from Fat 110 Total Fat 13g Saturated Fat 5g Trans Fat 0g Cholesterol 45mg Sodium 140mg Total Carbohydrate 53g Dietary Fiber 2g Sugars 34g Protein 4g | 266 | 2017-09-22 04:58:57 | Fruit | 8 1/2 ounces dried cranberries or orange-flavored dried cranberries; or Orange Jammy Bits 8 1/2 ounces dried fruit blend or dried apricots, chopped; or Apricot Jammy Bits4 ounces water, cranberry juice, or brandy 10 ounces candied red cherries Cake 8 ounc |
267 | 349 | 2017-09-22 04:59:00 | Late Summer Berry Torte | 4.822222 | 01/01/2010 | This dense, thin, fruit-filled cake showcases luscious end-of-summer fruits: raspberries, blueberries, Italian prune plums, blackberries... Take your pick, or mix and match. And, when summer fades into fall, and it's time to think about Thanksgiving desserts, this recipe can be turned into a luscious cranberry cake — see the tip below for directions. | Preheat the oven to 350°F. Lightly grease an 8" or 9" square pan, or 9" or 10" round pan. Beat together the butter, sugar, baking powder, and salt until smooth. Add the eggs, beating until thoroughly combined. The mixture may look somewhat coagulated; that's OK. Stir in the vanilla and optional flavor. Add the flour, mixing to make a smooth, stiff batter. Spread the batter in the pan. In the larger-sized pans, the batter will be spread fairly thin; that's OK. Spread the berries or plums on top. If you use plums, place them with their skins up. Sprinkle with the cinnamon-sugar. Bake the cake for about 35 to 40 minutes, until a cake tester inserted into the center comes out clean, and the cake showing around the berries is a light golden brown. Remove it from the oven, and serve warm, or at room temperature. |
Prep 8 mins. to 12 mins. Bake 35 mins. to 40 mins. Total 43 mins. to 51 mins. Yield One cake, about 10 servings Nutrition information | Serving Size 81g Servings Per Batch 10 Amount Per Serving: Calories 210 Calories from Fat 90 Total Fat 10g Saturated Fat 6g Trans Fat 0g Cholesterol 60mg Sodium 125mg Total Carbohydrate 31g Dietary Fiber 1g Sugars 20g Protein 3g | 267 | 2017-09-22 04:59:00 | 4 ounces butter5 1/4 ounces granulated sugar1 teaspoon baking powder1/2 teaspoon salt2 large eggs1 teaspoon vanilla extract1/4 teaspoon Buttery Sweet Dough Flavor or 1/8 to 1/4 teaspoon Fiori di Sicilia, optional4 1/4 ounces King Arthur Unbleached All-Pur | |
268 | 351 | 2017-09-22 04:59:02 | Strawberry Shortcake | 4.78125 | 01/01/2008 | Here it is, everyone's summertime favorite: fresh, sweet strawberries atop a flaky, buttery biscuit — topped with whipped cream, of course! | To prepare the fruit: Mash 2 cups of the strawberries. Slice the remaining strawberries, and mix all of the berries with the sugar and lemon juice. Let rest 1 hour. Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment. To make the biscuits: Whisk together the dry ingredients, and work in the cold butter or shortening until the mixture is crumbly. Whisk the vanilla and egg with the milk, then add all at once to the dry ingredients and stir until the liquid is absorbed. Turn the dough out onto a lightly floured surface and knead four or five times, just until it holds together. Pat the dough out until it's about 1/2" to 3/4" thick, and cut it into 2 1/2" to 3" circles. Place the biscuits on the prepared baking sheet, brush the tops with milk for a shiny surface, and sprinkle with sugar if desired. Bake for 10 to 12 minutes, until the tops are golden brown. Remove them from the oven and cool for 15 minutes before serving. To assemble the shortcakes: Whip the cream until soft peaks form. Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on the remaining berries and cream. |
Prep 25 mins. Bake 10 mins. to 12 mins. Total 1 hrs 35 mins. Yield 9 biscuits Nutrition information | Serving Size 265g Servings Per Batch 9 Amount Per Serving: Calories 400 Calories from Fat 110 Total Fat 12g Saturated Fat 7g Trans Fat 0g Cholesterol 55mg Sodium 510mg Total Carbohydrate 67g Dietary Fiber 4g Sugars 27g Protein 10g | 268 | 2017-09-22 04:59:02 | Berries | 47 ounces hulled strawberries3 1/2 ounces sugar2 teaspoons fresh lemon juice Biscuits 14 3/4 ounces King Arthur Unbleached All-Purpose Flour1 teaspoon salt3/8 ounce baking powder1/2 teaspoon baking soda1 3/4 ounces dried buttermilk powder*1 1/4 ounces sug |
269 | 352 | 2017-09-22 04:59:07 | Easy Gluten-Free Almond Cake | 4.9666667 | 01/17/2013 | Rich and fragrant, this is an easy way to transform your gluten-free cake mix into an elegant dessert — either a Bundt or layer cake. | Preheat the oven to 325°F (for a Bundt cake), or 350°F (for round layers). Lightly grease a 12-cup bundt-style pan; three 8" round pans, or two 9" round pans. To make the cake: Mix together the cake mix and almond flour. In a separate bowl, beat the butter and oil together, then beat with the almond extract and half the almond flour/cake mix. Add the eggs one at a time, beating slowly just until combined after each addition. Add 1/3 of the milk at a time, alternating with 1/3 of the dry mix. Beat until smooth, scraping the bowl after each addition. Pour the batter into the prepared pan. Bake the Bundt cake for 50 to 60 minutes; the 9" layers for 34 to 36 minutes, or the 8" layers for 28 to 30 minutes. The cake's crust will be golden brown, and the middle will feel firm when pressed. The internal temperature should be 210°F to 212°F. Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn it out of the pan onto a rack. To make the glaze: Whisk together the glaze ingredients; begin with the smallest amount of liquid. Add milk or cream until the glaze is the texture of molasses. Drizzle over the cooled cake. Sprinkle with sliced or slivered almonds, if desired. Layers can be stacked, filled, and iced with your favorite frosting. Yield: 1 cake, about 16 servings. |
Prep 10 mins. to 15 mins. Bake 50 mins. to 60 mins. Total 2 hrs 20 mins. to 2 hrs 35 mins. Yield about 16 servings | 269 | 2017-09-22 04:59:07 | Cake | 1 box King Arthur Gluten-Free Yellow Cake Mix3 ounces almond flour (see tips, below)4 ounces unsalted butter7/8 ounce vegetable oil1/2 teaspoon almond extract4 large eggs5 3/8 ounces milk Glaze 4 ounces confectioners' sugar, sifted1/4 to 1/2 teaspoon almo | |
270 | 353 | 2017-09-22 04:59:12 | Gluten-Free Pumpkin Cake | 4.962963 | 05/01/2012 | Moist, sweet, and spicy, this is a lovely harvest-time cake. And, since it's based on our Gluten-Free Yellow Cake Mix, it's a snap to make. | Preheat the oven to 325°F. Lightly grease a 10-cup Bundt pan. Whisk together the eggs, molasses, pumpkin purée, and oil. Set aside. Whisk together the cake mix, cornstarch, baking soda, and spice(s). Stir the wet and dry mixtures together, then whisk until smooth. Pour the batter into the prepared pan. Bake the cake for 60 to 65 minutes, until the center feels firm when pressed. The internal temperature should be 210°F to 212°F. Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack. Dust the cake with confectioners' sugar, or glaze it with icing; we recommend our Cinnamon Cider Glaze. |
Prep 10 mins. to 15 mins. Bake 60 mins. to 1 hrs 5 mins. Total 1 hrs 25 mins. to 1 hrs 35 mins. Yield about 16 to 20 servings Nutrition information | Serving Size 98g Servings Per Batch 16 Amount Per Serving: Calories 280 Calories from Fat 100 Total Fat 11g Saturated Fat 1g Trans Fat 0g Cholesterol 60mg Sodium 250mg Total Carbohydrate 43g Dietary Fiber 1g Sugars 23g Protein 3g | 270 | 2017-09-22 04:59:12 | 5 large eggs2 1/4 ounces molasses15 ounces pumpkin purée5 1/4 ounces vegetable oil1 box King Arthur Gluten-Free Yellow Cake Mix2 ounces cornstarch1/4 teaspoon baking soda1 tablespoon pumpkin pie spice**Or substitute 2 teaspoons ground cinnamon, 1/2 teaspo | |
271 | 354 | 2017-09-22 04:59:16 | Golden Fruitcake | 4.8461537 | 01/01/2010 | Use your favorite dried fruits, plus candied cherries and nuts, in this light-gold, mildly flavored cake. Or use the fruit/nut combination suggested below. | To prepare the fruit: Combine the dried fruit (except for the candied cherries) with liquid in a bowl. Cover and let the mixture steep overnight. Preheat the oven to 300°F. Lightly grease the loaf pans of your choice: two 8 1/2" x 4 1/2" loaf pans OR five 7" wooden bakers OR six 7" paper bake & give pans. To prepare the cake: In a large bowl, beat together the butter, sugar, corn syrup, baking powder, salt, and flavors. Beat in the eggs one at time. Stir in the flour alternately with the milk. Add the undrained fruit, the candied cherries, and the nuts. Spoon the batter into the lightly greased baking pans, filling them three-quarters full. Bake the cakes for 50 to 80 minutes, depending on the size of the pans; smaller pans will bake for the shorter length of time. When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean. Remove the cakes from the oven. Brush with brandy or the liquor of your choice while warm. When completely cooled, wrap well and let rest at least 24 hours (or for up to a month, brushing with liquor or flavored syrup weekly), before serving. |
Prep 25 mins. to 30 mins. Bake 50 mins. to 1 hrs 20 mins. Total 1 hrs 10 mins. to 1 hrs 50 mins. Yield Two standard loaves, or an indeterminate number of smaller gift loaves, depending on size | 271 | 2017-09-22 04:59:16 | Fruit | 10 ounces raisins: golden, jumbo, or your favorite type of raisins4 1/4 ounces dried cranberries4 1/4 ounces dried apricots, chopped4 1/2 ounces candied lemon peel10 ounces candied red cherries6 ounces brandy, rum, or whiskey; or apple juice, plus extra t | |
272 | 355 | 2017-09-22 04:59:20 | Gluten-Free Almond Bundt Cake | 4.875 | 12/16/2015 | Moist and rich, with a hint of toasted almond, this cake's fabulous texture will change the way you think about gluten-free. Note: You must use an electric mixer to make this cake; mixing by hand doesn't do a thorough enough job. | Preheat the oven to 325°F. To make the cake: In a medium bowl, whisk together the flours and xanthan gum. In a separate bowl, use an electric mixer to beat together the sugar, butter, oil, salt, baking powder, and vanilla and almond extracts until smooth and fluffy. Scrape the bottom and sides of the bowl once to incorporate any unmixed ingredients. Beat in the eggs one at a time; the mixture should become quite fluffy and light. Scrape the bottom and sides of the bowl, and beat briefly. Gently stir in the milk alternately with the flour mixture, one-third at a time, ending with the flour mixture. Scrape the bowl once more, and gently beat for 1 minute. Thoroughly grease a standard-size Bundt pan. Scoop the batter into the prepared pan. Bake the cake for 50 to 60 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center and a cake tester (or toothpick) inserted into the center comes out clean. The finished cake's internal temperature should be 210°F or higher. Remove the cake from the oven, and cool it in the pan for 15 minutes before turning it out onto a rack to cool completely. To make the glaze: Whisk the glaze ingredients together and drizzle over the cooled cake. |
Prep 20 mins. Bake 50 mins. to 60 mins. Total 2 hrs 5 mins. Yield 1 cake, about 16 to 20 servings Nutrition information | Serving Size 83g Servings Per Batch 16 Amount Per Serving: Calories 300 Calories from Fat 120 Total Fat 14g Saturated Fat 5g Trans Fat 0g Cholesterol 65mg Sodium Total Carbohydrate 40g Dietary Fiber 2g Sugars 27g Protein 5g | 272 | 2017-09-22 04:59:20 | Cake | 8 1/4 ounces King Arthur Gluten-Free Multi-Purpose Flour1 teaspoon xanthan gum5 ounces almond flour10 1/2 ounces granulated sugar4 ounces unsalted butter, softened7/8 ounce vegetable oil1 teaspoon salt2 teaspoons baking powder2 teaspoons gluten-free vanil |
273 | 356 | 2017-09-22 04:59:21 | Gluten-Free Carrot Cake with Cream Cheese Frosting | 4.9130435 | 01/17/2013 | Moist, delicious, and full of tasty ingredients, this cake — made from our easy mix — doubles as formal dessert or casually delicious afternoon pick-me-up. | Preheat the oven to 350°F. Grease two parchment-lined 8" round cake pans; one 9" x 13" rectangular pan; or the wells of one muffin tin (12 muffin cups). Or line the muffin tins with papers, and spray the insides of the papers. Beat together the oil, eggs, carrots, and spices. Whisk the cake mix with the baking soda; stir into the bowl with the wet ingredients. Add the raisins, nuts, and pineapple (if you're using it). Mix until blended. Spoon (or pour) the batter into the prepared pan(s). Bake the cake layers for 60 minutes; the 9" x 13" pan for 50 minutes; or cupcakes for 30 minutes. The cake should be brown and firm on top, with an internal temperature of 212°F. Remove the cake(s) or cupcakes from the oven, and allow to rest for 5 minutes before turning out of the pan onto a rack to cool. Frost when completely cool. To make the frosting: Beat the butter and cream cheese together until smooth. Add the salt and vanilla; beat in the sugar. Beat in an additional teaspoon of milk or cream if the frosting is too stiff to spread; beat in more sugar if it's too thin. Spread the frosting over the cake layers and stack them, then frost to cover; or spread frosting onto the 9" x 13" cake, or onto the cupcakes. Yield: two 8" rounds; one 9" x 13" cake; or 24 cupcakes. |
Prep 20 mins. to 25 mins. Bake 30 mins. to 60 mins. Total 2 hrs 50 mins. to 3 hrs 25 mins. Yield 16 to 24 servings | 273 | 2017-09-22 04:59:21 | Cake | 3 1/2 ounces vegetable oil4 large eggs 16 ounces shredded carrots1 teaspoon ground cinnamon 1/2 teaspoon ground ginger1/4 teaspoon ground cloves1 box King Arthur Flour Gluten-Free Yellow Cake Mix1/2 teaspoon baking soda5 1/4 ounces raisins6 ounces finely | |
274 | 358 | 2017-09-22 04:59:25 | Pumpkin Cake Bars with Cream Cheese Frosting | 4.75 | 09/09/2014 | These cake-type bars are moist and delicious, similar to carrot cake but with a fall flavor. The rich cream cheese frosting will also remind you of carrot cake — which isn't a bad thing! Do toast the walnuts before using them; toasting brings out their nutty essence. Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed. |
Preheat the oven to 350°F. Grease and flour a large rimmed half-sheet pan, about 18" x 13"; or line the pan with greased parchment. Note: to make these bars in a 9" x 13" pan, see "tips," below left. Beat the oil and the sugars together until well blended. Beat in the eggs, then the pumpkin purée. Stir the baking soda, baking powder, salt, and spice into the wet ingredients, then stir in the flour, beating gently to combine. Stir in the nuts and raisins/ginger. Pour the batter into the prepared pan, and bake for approximately 20 to 25 minutes, or until a cake tester or toothpick inserted into the middle of the cake comes out clean. Cool the cake in the pan for 10 minutes, then turn it onto a rack to finish cooling; or leave it right in the pan, if you've lined the pan with parchment. To make the frosting: Beat the cream cheese and butter together. Beat in the maple syrup, then mix in the confectioners' sugar and salt. Adjust the consistency of the frosting with additional maple syrup or confectioners' sugar, if necessary; it should be nicely spreadable. Frost the bars and sprinkle with the toasted walnuts. Once the frosting has set somewhat, cut into squares or rectangles. |
Prep 20 mins. to 30 mins. Bake 20 mins. to 25 mins. Total 1 hrs 40 mins. to 2 hrs 35 mins. Yield 4 dozen 2" squares, or 3 dozen 2" x 3" bars Nutrition information | Serving Size 46g Servings Per Batch 48 Amount Per Serving: Calories 170 Calories from Fat 80 Total Fat 10g Saturated Fat 2g Trans Fat 0g Cholesterol 25mg Sodium 90mg Total Carbohydrate 21g Dietary Fiber 1g Sugars 16g Protein 2g | 274 | 2017-09-22 04:59:25 | Cake | 7 ounces vegetable oil 7 1/2 ounces brown sugar3 1/2 ounces granulated sugar4 large eggs9 1/2 ounces pumpkin purée1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt1 tablespoon pumpkin pie spice, or 1 1/2 teaspoons cinnamon and 1/2 teaspoon e |
275 | 361 | 2017-09-22 04:59:29 | Hot & Sweet Gingerbread | 4.8636365 | 01/01/2008 | Our thanks to good friend Lora Brody, whose "Cooking With Memories" inspired this recipe. | Preheat the oven to 350°F. Grease and flour a 9" square pan. In a large bowl, blend the sugar, molasses, water and butter, stirring until the butter melts. When the mixture is lukewarm, add the baking soda, salt, and egg. Sift together the flour and spices, and add to the wet ingredients. Gently stir in the crystallized ginger. Pour the batter into the pan, and bake the gingerbread for 25 to 28 minutes, or until it tests done with a clean skewer in the center. Remove from oven and turn out onto a wire rack. Allow to cool completely. While cooling, beat together the butter and cream cheese until smooth. Beat in the sugar and vanilla, then stir in the crystallized ginger. Apply icing as desired. |
Prep 30 mins. Bake 25 mins. to 28 mins. Total 55 mins. Yield One 9" square, 16 servings Nutrition information | Serving Size 55g Servings Per Batch 16 Amount Per Serving: Calories 160 Calories from Fat 30 Total Fat 3.5g Saturated Fat 3.5g Trans Fat 0g Cholesterol 20mg Sodium 170mg Total Carbohydrate 30g Dietary Fiber 0g Sugars 21g Protein 2g | 275 | 2017-09-22 04:59:29 | Bread | 5 ounces dark brown sugar8 ounces molasses5 1/4 ounces boiling water2 ounces unsalted butter, cut into chunks1 teaspoon baking soda1/2 teaspoon salt1 large egg, beaten6 1/4 ounces King Arthur Unbleached All-Purpose Flour1 teaspoon cinnamon1 teaspoon ginge |
276 | 362 | 2017-09-22 04:59:32 | Gluten-Free Pumpkin Cake Bars | 5.0 | 09/20/2014 | Moist, tender, crowned with rich, thick cream cheese icing — and gluten-free, to boot. Who could ask for anything more? | Preheat the oven to 350°F. Grease and flour a large rimmed half-sheet pan, about 18" x 13"; or line the pan with greased parchment. Note: to make these bars in a 9" x 13" pan, see "tips," below left. Beat the oil and the sugars together until well blended. Beat in the eggs, then the pumpkin purée. Stir the baking soda, baking powder, salt, spice, and xanthan gum into the wet ingredients, then stir in the flour, beating gently to combine. Stir in the nuts and raisins/ginger. Let the batter rest in the bowl for 15 minutes, then stir again to combine before pouring it into the pan. Bake the bars for approximately 20 to 25 minutes, or until a cake tester or toothpick inserted into the middle of the cake comes out clean. Cool the cake in the pan for 10 minutes, then turn it onto a rack to finish cooling; or leave it right in the pan, if you've lined the pan with parchment. To make the frosting: Beat the cream cheese and butter together. Beat in the maple syrup, then mix in the confectioners' sugar and salt. Adjust the consistency of the frosting with additional maple syrup or confectioners' sugar, if necessary; it should be nicely spreadable. Frost the bars and sprinkle with the toasted walnuts. Once the frosting has set somewhat, cut into squares or rectangles. Yield: 4 dozen 2" squares, or 3 dozen 2" x 3" bars. |
Prep 20 mins. to 30 mins. Bake 20 mins. to 25 mins. Total 1 hrs 55 mins. to 2 hrs 50 mins. Yield 4 dozen 2" squares, or 3 dozen 2" x 3" bars Nutrition information | Serving Size 1 2" bar (47g) Servings Per Batch 48 Amount Per Serving: Calories 170 Calories from Fat 80 Total Fat 9g Saturated Fat 2g Trans Fat 0g Cholesterol 30mg Sodium 90mg Total Carbohydrate 22g Dietary Fiber 1g Sugars 16g Protein 2g | 276 | 2017-09-22 04:59:32 | Cake | 7 ounces vegetable oil 7 1/2 ounces brown sugar3 1/2 ounces granulated sugar6 large eggs9 1/2 ounces pumpkin purée1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt1 tablespoon pumpkin pie spice, or 1 1/2 teaspoons cinnamon and 1/2 teaspoon e |
277 | 363 | 2017-09-22 04:59:38 | Gluten-Free Gingerbread | 4.818182 | 05/01/2012 | This moist and tasty gingerbread, made with our Gluten-Free Yellow Cake Mix, is delicious served with whipped cream, applesauce, or a combination of whipped cream and a light drizzle of cinnamon cider glaze. | Preheat the oven to 350°F. Grease a 9" x 13" pan, and flour it with gluten-free flour. Whisk together the cake mix, spices, and baking soda. In a separate bowl, beat the butter with half the cake mix/spices. Beat in the molasses, vinegar, and one of the eggs. Add the remaining eggs one at a time, beating well after each addition. Add the buttermilk alternately with the remaining dry mix, one-third of each at a time. Beat until smooth, scraping the bowl after each addition. Pour the batter into the prepared pan. Bake the gingerbread for 40 to 45 minutes, until it's brown and firm on top. Its internal temperature should be between 210°F and 212°F. Remove the cake from the oven, and cool it on a rack for 15 minutes before slicing. |
Prep 15 mins. to 20 mins. Bake 40 mins. to 45 mins. Total 1 hrs 10 mins. to 1 hrs 20 mins. Yield one 9" x 13" cake Nutrition information | Serving Size 50g Servings Per Batch 24 Amount Per Serving: Calories 150 Calories from Fat 35 Total Fat 4g Saturated Fat 2g Trans Fat 4g Cholesterol 40mg Sodium 170mg Total Carbohydrate 27g Dietary Fiber 0g Sugars 17g Protein 2g | 277 | 2017-09-22 04:59:38 | 1 box King Arthur Gluten-Free Yellow Cake Mix1 tablespoon ground ginger1 teaspoon ground cinnamon1/4 teaspoon each ground cloves and ground nutmeg1/4 teaspoon baking soda3 ounces unsalted butter, at room temperature4 ounces molasses1/2 ounce vinegar4 larg | |
278 | 364 | 2017-09-22 04:59:40 | Gluten-Free Carrot Cake made with baking mix | 5.0 | 10/28/2013 | Moist, delicious, and full of tasty ingredients, this cake — made with our gluten-free baking mix — comes together quickly and easily. It's great as a go-to snack, but can also serve as a special-occasion dessert. Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour. | Preheat the oven to 350°F. Grease an 8" x 2" square pan or a 9" x 2" round pan. To make the cake: Stir together the dry ingredients; set aside. Whisk together the melted butter or oil, eggs, water, molasses, and vanilla. Stir the dry mix into the wet ingredients. Scrape the bottom and sides of the bowl and continue to stir for about 30 seconds, until well blended. Fold in the grated carrots, fruit, and nuts. Transfer the batter to the pan, smoothing the top with a spatula. Allow the batter to rest for 10 minutes before baking. Bake the cake for 35 to 45 minutes, until a cake tester inserted into the center comes out clean. Remove the cake from the oven. Allow the cake to rest for 5 minutes before turning out of the pan onto a rack to cool completely before frosting. Alternatively, you can frost and serve the cake right from the pan. To make the frosting: Beat the butter and cream cheese until smooth. Add the salt and vanilla, then beat in the sugar. Beat in an additional teaspoon of milk or cream if the frosting is too stiff to spread; beat in more sugar if it's too thin. Spread the frosting over the cake. Yield: one 8" square or 9" round cake. |
Prep 20 mins. to 25 mins. Bake 35 mins. to 45 mins. Total 1 hrs 55 mins. to 2 hrs 10 mins. Yield one 8" square or 9" round single layer cake Nutrition information | Serving Size 1 piece (110g) Servings Per Batch 12 Amount Per Serving: Calories 340 Calories from Fat 160 Total Fat 17g Saturated Fat 9g Trans Fat 0g Cholesterol 60mg Sodium 240mg Total Carbohydrate 46g Dietary Fiber 3g Sugars 33g Protein 4g | 278 | 2017-09-22 04:59:40 | Cake | 5 1/4 ounces King Arthur Gluten-Free All-Purpose Baking Mix*3 3/4 ounces brown sugar1/2 teaspoon ground cinnamon1/4 teaspoon ginger1/2 teaspoon baking soda2 ounces melted butter or 1 3/4 ounces vegetable oil2 large eggs2 ounces water1 1/2 ounces molasses1 |
279 | 365 | 2017-09-22 04:59:44 | Sticky Toffee Pudding | 4.8 | 09/30/2011 | Here's a figgy twist on an old English favorite. Don't expect American pudding; in Great Britain, "pudding" means dessert, and this one is fantastic. Don't skip the sauce; adding whipped cream or vanilla ice cream wouldn't hurt, either. For a version using alternative sweeteners, see the baker's tips below. | Preheat the oven to 350°F. Butter six ¾-cup silicone baking cups or oven-safe custard cups. Combine the figs (or dates) and boiling water, and set aside. To make the cake: Beat the 1/4 cup butter, brown sugar, salt, and baking powder until fluffy. Beat in the egg, then the molasses and vanilla, then the flour. Purée the figs and water in a food processor or blender. Add the baking soda, and stir into the batter. Pour into the prepared baking cups. Place molds on a baking sheet. Bake the cakes for 18 to 22 minutes, until a cake springs back when lightly pressed in the center. Remove from the oven, and cool in the molds or cups. To make the sauce: Cook the sugar, butter, and salt over medium heat until the mixture is a deep amber color; watch closely to prevent burning. Carefully mix in the cream. Cook the mixture until it's thick enough to coat a spoon. Unmold the cakes and serve with the sauce. |
Prep 35 mins. to 45 mins. Bake 18 mins. to 22 mins. Total 58 mins. to 1 hrs 12 mins. Yield 6 individual cakes Nutrition information | Serving Size 53g Servings Per Batch 16 Amount Per Serving: Calories 150 Calories from Fat 40 Total Fat 4.5g Saturated Fat 3g Trans Fat 0g Cholesterol 10mg Sodium 230mg Total Carbohydrate 24g Dietary Fiber 1g Sugars 3g Protein 4g | 279 | 2017-09-22 04:59:44 | Cake | 5 1/2 ounces double diced figs or chopped dried dates5 3/8 ounces boiling water2 ounces soft butter 1 7/8 ounces brown sugar3/4 teaspoon salt1/2 teaspoon baking powder1 large egg 1 1/2 ounces dark molasses 1 teaspoon vanilla extract4 ounces King Arthur Un |
280 | 368 | 2017-09-22 04:59:50 | Gingerbread Pudding Cake | 5.0 | 08/01/2016 | Spicy and moist, this enduring favorite is made even better with its own comforting layer of pudding. Don't forget a scoop of vanilla ice cream to take it over the top. | Preheat the oven to 350°F. Butter an 8" square pan, or eight 8-ounce ramekins. For the cake: Combine the flour, baking soda, ginger, cinnamon, n nutmeg, and salt in a medium bowl. Set aside. In a small bowl mix the molasses, milk, and egg. Set aside. In a mixing bowl, cream the butter and sugar together. Add the flour and molasses mixtures by turns, beating on low speed, just until blended. Scrape the sides and bottom of the bowl as needed. Pour the batter into the prepared pan. If using ramekins, place them on a parchment-lined baking sheet and portion a heaping 1/4-cup of batter into each one. For the pudding: Mix the brown sugar and cornstarch together. Heat the water and butter together just until the butter melts; gradually stir this into the brown sugar mixture. Pour the pudding mixture slowly over the patter in the 8" pan. If using ramekins, scoop a scant 1/4 cup of the pudding mixture over each of the filled ramekins. Place the ramekins on a parchment-lined baking sheet. Bake for 25 to 28 minutes for either size, or until a toothpick inserted in the center of the cake on top comes out clean. Remove from the oven and serve warm. |
Prep 20 mins. to 25 mins. Bake 25 mins. Total 45 mins. to 50 mins. Yield 8 servings Nutrition information | Serving Size 144g Servings Per Batch 8 Amount Per Serving: Calories 373 Calories from Fat 108 Total Fat 12g Saturated Fat 8g Trans Fat 0g Cholesterol 54mg Sodium 225mg Total Carbohydrate 64g Dietary Fiber 1g Sugars 48g Protein 4g | 280 | 2017-09-22 04:59:50 | Cake | 5 1/4 ounces King Arthur Unbleached All-Purpose Flour3/4 teaspoon baking soda3/4 teaspoon ground ginger1/2 teaspoon ground cinnamon1/8 teaspoon ground nutmeg1/4 teaspoon salt6 ounces molasses4 ounces milk1 large egg2 ounces unsalted butter, at room temper |
281 | 369 | 2017-09-22 04:59:56 | Pumpkin Cream Cheese Roll | 4.8333335 | 08/17/2015 | This twist on the familiar chocolate and cream roll or jelly roll is particularly apropos at Thanksgiving, when pumpkin plays a starring role at the table. | Preheat the oven to 375°F. Grease and line a standard 10" x 15" or 9 1/2" x 14" jelly roll pan with parchment paper. To make the cake: In a small bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt; set aside. In a large bowl, beat together the eggs and sugar until thick, fluffy, and light in color. Beat in the pumpkin. Add the dry ingredients and mix well. Pour the batter into the prepared pan and spread it evenly. Bake the cake for 14 to 16 minutes, until the top springs back when lightly touched. Remove the cake from the oven, and allow it to cool in the pan for 2 minutes. Loosen the edges with a knife or spatula. Lightly spray a second piece of parchment with non-stick vegetable oil spray and invert the cake onto the prepared second piece of parchment. Using the two pieces of parchment, roll the cake up from the short end. Allow it to cool completely, wrapped in the parchment. To make the filling: Mix the cream cheese and butter until well combined. Add the sugar and vanilla and beat until light and fluffy. To assemble the cake: Carefully unroll the cake and spread it with the filling. Re-roll the filled cake with the filling inside, and place it seam-side down on a serving plate. Trim the ends for a clean appearance. If desired, dust with confectioners' sugar right before slicing and serving. Store any leftovers in the refrigerator. Yield: about 14 servings. |
Prep 31 mins. to 44 mins. Bake 14 mins. to 16 mins. Total 1 hrs 17 mins. to 1 hrs 42 mins. Yield 14 servings Nutrition information | Serving Size One 1" slice, 76g Servings Per Batch 14 servings Amount Per Serving: Calories 231 Calories from Fat 104 Total Fat 12g Saturated Fat 7g Trans Fat 0g Cholesterol 71mg Sodium 190mg Total Carbohydrate 29g Dietary Fiber 1g Sugars 23g Protein 3g | 281 | 2017-09-22 04:59:56 | Cake | 3 ounces King Arthur Unbleached All-Purpose Flour1 teaspoon baking powder2 teaspoons cinnamon1 teaspoon pumpkin pie spice or a mixture of cloves, ginger, and allspice1/2 teaspoon nutmeg1/2 teaspoon salt3 large eggs, at room temperature7 ounces sugar6 1/4 |
282 | 370 | 2017-09-22 05:00:01 | Caribbean Rum Cake | 4.792746 | 09/28/2012 | If you've ever traveled to the Caribbean, chances are you've had the amazing rum cakes that the islands are famous for. Sadly, these cakes are not often found in northern latitudes; but this recipe is the closest we've ever had to the "real" thing. It’s also a delicious clone of the dense rum cakes you’ll find in Italian markets during the holidays. Yes, there’s a lot of rum in this cake, and it's definitely not for those avoiding alcohol. But the incredibly moist texture and rich flavor are deeply satisfying. Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed. |
Preheat oven to 325°F. Place all of the cake ingredients except the rum, vanilla, and butter-rum flavor in a bowl and beat on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute. Add the rum, vanilla, and flavor to the batter and beat at low speed for another minute. Spritz a 10- to 12-cup Bundt pan with cooking spray. Sprinkle on the pecan or almond flour and turn the pan to coat evenly; shake out any excess. Set aside. Pour the batter into the prepared pan and spread level with a spatula. Bake the cake for 45 to 55 minutes. When done, the cake will test clean on a cake tester. Leave the cake in the pan to cool slightly while you make the soaking syrup. In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla. Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used. Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, place it in the oven, turn the oven to 350°F, and warm for 5 to 10 minutes, to soften the syrup. Remove from the oven, and tip the cake onto the serving plate. Serve with hot coffee or tea. The cake is very moist, fragrant and potent. Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month. |
Prep 35 mins. Bake 50 mins. to 55 mins. Total 9 hrs 35 mins. Yield 1 large bundt cake, 16 slices Nutrition information | Serving Size 114g Servings Per Batch 16 Amount Per Serving: Calories 410 Calories from Fat 190 Total Fat 21g Saturated Fat 8g Trans Fat .5g Cholesterol 75mg Sodium 230mg Total Carbohydrate 49g Dietary Fiber 1g Sugars 35g Protein 4g | 282 | 2017-09-22 05:00:01 | Rum cake base | 8 1/2 ounces King Arthur Unbleached All-Purpose Flour10 1/2 ounces sugar4 ounces unsalted butter, softened3.4-ounce box instant vanilla pudding mix (not sugar-free)2 teaspoons baking powder1 teaspoon salt3 1/2 ounces vegetable oil4 ounces milk4 large eggs |
283 | 372 | 2017-09-22 05:00:07 | Velvet Pound Cake | 4.8055553 | 01/01/2010 | This pound cake — a rich dark brown outside, with a fine, golden crumb — is the perfect base for sliced fruit and a dollop of whipped cream. | In the bowl of an electric mixer, beat together the butter and cream cheese, at high speed, until they're very light and fluffy. Add the salt, sugar, flour, and baking powder, and mix to combine; the batter will be stiff. Add the extracts, and 1 egg. Beat well. Continue to add the eggs one at a time, beating well after each egg is added; the finished batter should be extremely light and fluffy. Spoon the batter into a greased 9" x 5" loaf pan. Bake the cake in a preheated 325°F oven for 90 minutes, tenting it lightly with aluminum foil after 60 minutes, until a cake tester inserted into the center comes out clean. Remove the cake from the oven, and after 5 minutes turn it out of the pan to cool on a rack. Serve the cake warm or at room temperature; store it well-wrapped at room temperature. |
Prep 15 mins. to 20 mins. Bake 1 hrs 30 mins. to 1 hrs 30 mins. Total 1 hrs 45 mins. to 1 hrs 50 mins. Yield 1 cake | 283 | 2017-09-22 05:00:07 | 7 ounces unsalted butter3-ounce package cream cheese3/4 teaspoon salt10 1/2 ounces sugar7 7/16 ounces King Arthur Unbleached All-Purpose Flour1 teaspoon baking powder2 teaspoons vanilla extract1/4 teaspoon almond extract5 eggs | ||
284 | 373 | 2017-09-22 05:00:11 | Chai-Spiced Pound Cake | 4.857143 | 11/12/2015 | Featuring our newest blend of aromatic baking spices, this perfectly tender cake mimics the flavors of a cup of ever-popular chai tea. Just lightly sweetened with both brown sugar and honey, it's an ideal treat for a cold autumn afternoon. Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed. |
Preheat the oven to 350°F. In a large bowl, beat together the butter, brown sugar, and honey until smooth and somewhat lightened in color; this will take about 2 minutes at medium speed of an electric hand or stand mixer. Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions. Stir in the baking powder, baking soda, salt, and chai spice blend (or spices). Measure the flour by gently spooning it into a cup, then sweeping off any excess. Gently but thoroughly stir half the flour into the butter/egg mixture. Add the sour cream (or yogurt) and vanilla, stirring to combine. Finally, stir in the remaining flour. Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue. Thoroughly grease a 9- or 10-cup Bundt pan. Scoop the batter into the prepared pan, and bake for 50 to 55 minutes, until a cake tester, bamboo skewer, or long toothpick inserted in the center comes out clean. Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling. Cool completely before slicing. Store any leftovers, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage. |
Prep 20 mins. Bake 50 mins. to 55 mins. Total 1 hrs 15 mins. Yield 1 bundt-style cake Nutrition information | Serving Size 57g Servings Per Batch 20 Amount Per Serving: Calories 210 Calories from Fat 110 Total Fat 12g Saturated Fat 7g Trans Fat 0g Cholesterol 50mg Sodium 170mg Total Carbohydrate 25g Dietary Fiber 1g Sugars 14g Protein 3g | 284 | 2017-09-22 05:00:11 | 8 ounces unsalted butter, softened7 1/2 ounces light brown sugar 3 ounces honey2 large eggs1 teaspoon baking powder1/4 teaspoon baking soda1 teaspoon salt3/4 ounce chai spice; or 1 tablespoon cinnamon, 2 teaspoons ginger, 2 teaspoons cardamom, 1 1/2 teasp | |
285 | 377 | 2017-09-22 05:00:17 | Scandinavian Gold Cake | 4.888889 | 01/01/2008 | This vanilla- and almond-scented cake adds almond flour for extra flavor and lightly flecked appearance. We prefer the nutty taste of toasted, but use regular almond flour if you prefer. | Preheat the oven to 325°F. Grease and flour a 10" tube pan or a 12-cup bundt-style pan. In a large mixing bowl, beat the butter until it's soft. Add the sugar, salt, baking powder and flavorings. Beat them together until well-blended. Add the flours and mix; the mixture will be crumbly. Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition. The batter will become fluffy after the third or fourth egg has been added. Scrape the batter into the pan, and level it with a spatula. Bake the cake for 1 hour (or longer), until a tester inserted in the center comes out clean, and the edges pull away from the pan. Remove the cake from the oven, and place it on a rack to cool. Turn it out of the pan after about 10 minutes to cool completely. To make the glaze: Mix all of the glaze ingredients together, adding a bit of water if needed to make it spreadable. Use a spatula to spread it over the top of the cake. Let the glaze set for a few minutes before serving. Store, covered, for up to a week at room temperature, or freeze for up to 3 months. |
Prep 35 mins. Bake 60 mins. to 1 hrs 15 mins. Total 1 hrs 35 mins. Yield 1 cake, 20 to 22 slices Nutrition information | Serving Size 1 slice, 100g Servings Per Batch 20 to 22 Amount Per Serving: Calories 392 cal Calories from Fat Total Fat 21g Saturated Fat Trans Fat Cholesterol 132mg Sodium 160mg Total Carbohydrate 11g Dietary Fiber 1g Sugars 37g Protein 6g | 285 | 2017-09-22 05:00:17 | Cake | 8 ounces butter9 1/4 ounces sugar1/2 teaspoon salt1 1/2 teaspoons baking powder1/2 teaspoon almond extract or 3 drops bitter almond oil1 teaspoon vanilla extract or Princess Cake and Cookie Flavoring3 1/2 ounces toasted almond flour6 1/2 ounces King Arthu |
286 | 378 | 2017-09-22 05:00:23 | Coconut Rum Cake | 4.7777777 | 01/01/2008 | Ah, the flavors of the Caribbean... This extra-moist, tender cake is infused with two flavors — coconut and rum — that go play off each other beautifully.Looking for more coconut flavor than rum? See the tips below. | Preheat the oven to 350°F. Grease a 12-cup tube or bundt-style pan. Beat the butter, sugar, baking powder, salt, and flavoring until fluffy. Beat in the rum, then the egg yolks and eggs, one at a time, scraping the bottom and sides of the bowl. Whisk together the flour, Hi-maize Fiber, and coconut milk powder. Mix in alternately with the milk until all is combined. Spoon batter into the prepared pan. Bake the cake for 50 to 60 minutes. Remove the cake from the oven when it's lightly browned, and a cake tester inserted into the center comes out clean. While the cake is baking, make the rum or vanilla syrup by heating the sugar and liquid together until the sugar dissolves and the syrup is clear. Let the syrup cool before using it. Brush the surface of the cake with some of the rum or vanilla syrup. Allow it to cool in the pan for 15 minutes, then turn it out onto a serving plate. Brush with the remaining rum or vanilla syrup. Cool completely before mixing glaze ingredients together. Drizzle with glaze. Store, covered, for up to a week at room temperature, or freeze for up to 3 months. |
Prep 35 mins. Bake 50 mins. to 60 mins. Total 1 hrs 40 mins. Yield 1 cake, 12 to 16 slices | 286 | 2017-09-22 05:00:23 | Batter | 10 ounces butter, softened17 1/2 ounces sugar1 tablespoon baking powder1 teaspoon salt1 tablespoon vanilla extract6 drops coconut flavor (optional)2 ounces dark rum4 large egg yolks3 large eggs8 1/2 ounces King Arthur Unbleached All-Purpose Flour4 1/2 oun | |
287 | 379 | 2017-09-22 05:04:23 | Eggnog Mini Cakes | 4.75 | 01/01/2008 | This moist, flavorful cake has the distinctive flavor and aroma of eggnog, thanks to our eggnog flavor. It's perfect for a bundt-type or tube cake, or for bite-sized mini cakes. | Preheat the oven to 350°F. Lightly grease the wells of a holiday mini-cake pan, 12 silicone cupcake molds, or a standard muffin pan. Beat the oil, butter, eggs, sugar, salt, eggnog flavor and nutmeg until the mixture is pale yellow and thick. Whisk the flour and baking powder together and blend into the egg mixture alternately with the milk, beating until smooth. Use 2 tablespoons batter per cup, for the holiday cupcake pan, or 1/4-cup batter per silicone cupcake mold or standard muffin tin. Bake for 16 to 20 minutes, until golden and they spring back when touched. Cool the cakes for 10 minutes in the pan, then them turn out onto a rack. To finish, sprinkle with confectioners' sugar. Or whisk the glaze ingredients together, and drizzle over the cakes. Store the cakes in an airtight container for up to 3 days at room temperature, or freeze for up to a month. |
Prep 25 mins. Bake 16 mins. to 18 mins. Total 41 mins. to 44 mins. Yield 30 mini cakes or one large Bundt cake | 287 | 2017-09-22 05:04:23 | Cake | 3 1/2 ounces vegetable oil4 ounces butter, softened 3 large eggs8 3/4 ounces sugar1/2 teaspoon salt1/4 teaspoon Eggnog Flavor1/4 teaspoon nutmeg9 1/2 ounces King Arthur Unbleached All-Purpose Flour2 teaspoons baking powder8 ounces milk Glaze 3 ounces glaz | |
288 | 381 | 2017-09-22 05:10:47 | Banana Cinnamon Bundt Cake | 4.8 | 07/11/2017 | This cake is essentially a moist, tender banana bread made in a bundt pan. The thick, rich cream cheese icing makes for a more decadent treat, but doesn't deter us from enjoying a slice of cake for breakfast. | Preheat the oven to 350°F. To make the cake: In a large bowl, beat the butter, vegetable oil, and sugar until light and fluffy. Add the eggs one at a time, beating well after each. Beat in the mashed banana, sour cream or yogurt, vanilla, and cinnamon. Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess. In a medium bowl, whisk all the dry ingredients together then add them to the banana mixture, and beat until combined. Scrape the sides and bottom of the mixing bowl, and beat for 30 seconds more. Fold in the cinnamon sweet bits or cinnamon chips. Thoroughly grease a 10- to 12-cup Bundt pan, preferably non-stick, and pour the batter into the prepared pan. Bake the cake for 45 to 50 minutes, until a long toothpick or skewer inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for 10 minutes in the pan before turning it out onto a rack to cool completely. To make the icing: Mix the cream cheese with the confectioners' sugar and cream cheese flavor, if using. Stir in enough milk, starting with 2 tablespoons, to thin the glaze until drizzle-able. Pour the glaze slowly around the top of the completely cooled cake, letting it drip down the sides. Store the cake, covered, at room temperature for up to 3 days. Freeze for longer storage. |
Prep 20 mins. Bake 45 mins. to 50 mins. Total 1 hrs 20 mins. Yield 12 to 16 servings | 288 | 2017-09-22 05:10:47 | Cake | 2 ounces unsalted butter, softened1 3/4 ounces vegetable oil7 ounces sugar2 large eggs12 ounces mashed banana6 ounces sour cream or plain yogurt1 teaspoon vanilla extract2 teaspoons cinnamon 9 1/2 ounces King Arthur Unbleached All-Purpose Flour1 teaspoon | |
289 | 385 | 2017-09-22 05:10:54 | Berry Blitz Torte | 4.728395 | 01/01/2008 | This fancy looking (but-oh-so-easy-to-make) confection (our favorite kind!) features layers of dense yellow cake topped with meringue, cinnamon, and nuts; and a rich, creamy filling studded with fresh berries. Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed. | To make the filling: In a medium-sized saucepan, stir together 2 cups of the milk, the sugar, and the salt. Bring to a simmer over medium heat, stirring to dissolve the sugar. Meanwhile, whisk the cornstarch, egg yolks, and whole egg with the remaining 1/2 cup milk. Whisk some of the hot milk mixture into the egg yolks/cornstarch to temper the yolks. This keeps them from turning to scrambled eggs when you add them to the simmering milk. Pour the egg/milk mixture back into the remaining simmering milk, pouring it through a strainer to capture any bits of egg. Bring to a boil over medium heat (this may happen very quickly), stirring constantly with a whisk. Cook for 2 minutes, stirring constantly; the mixture will thicken significantly. Remove from the heat, and stir in the vanilla extract. Transfer the filling to a heatproof storage container, and top it with a piece of buttered plastic wrap (make sure it touches the top of the filling so it doesn't develop a skin). Refrigerate until cool, or for up to several days. Preheat the oven to 350°F. Lightly grease two 8" round cake pans. Or lightly grease the pans, line with parchment rounds, and lightly grease the parchment as well. To make the cake: In a medium-sized mixing bowl, beat together the butter, sugar, salt, and egg yolks until well combined. Scrape the bowl, and beat briefly to incorporate any sticky residue. Beat in the vanilla, milk, baking powder, and flour; the batter will be stiff. Spread the batter in the prepared pans (it will barely cover the bottom of the pans; that's OK). Using an electric mixer or stand mixer with a whisk attachment, beat the egg whites until foamy; gradually add the 3/4 cup sugar and continue to beat until the meringue is smooth, glossy, and somewhat stiff (but not stiff enough to form rigid stand-up points). Spread the meringue on the cake batter. Sprinkle the almonds over the meringue. Mix the cinnamon with the sugar, and dust on top. Bake the cakes for 30 minutes, until the almonds are lightly browned. The cakes will puff up significantly; don't worry, they'll settle as they cool. Remove the cakes from the oven, and allow them to cool for 15 minutes. Carefully and thoroughly loosen the edge of each cake, and gently turn it out onto a rack to cool completely. The best way to do this is to place a flat object (a giant spatula, a small baking sheet) atop the pan, and to turn everything over. Lift the cake pan off the cake, then place a cooling rack against the bottom of the cake. Turn everything back over again, so the rack is on the bottom. Some of the almonds will fall off during this process; just sprinkle them back on top. When you're ready to finish the cake, remove the pastry cream from the refrigerator. Stir it gently, just to loosen it up enough to spread; stirring too vigorously can break it down and turn it watery. It'll probably have a few lumps; that's OK. For slightly richer filling with greater volume, whip 1/2 cup heavy cream to stiff peaks, and gently fold it into the pastry cream. Again, don't beat the pastry cream; it'll be a bit lumpy, but that won’t affect the taste. To assemble the cake: Place one of the cake layers, meringue side up, on a serving plate. Spread with the filling. Add a layer of fresh berries. Top with the second cake layer, meringue-side up. Serve immediately, or refrigerate until serving time. |
Prep 30 mins. Bake 30 mins. to 30 mins. Total 5 hrs 30 mins. Yield 1 cake, 8 to 10 servings Nutrition information | Serving Size 240g Servings Per Batch 8 Amount Per Serving: Calories 560 Calories from Fat 240 Total Fat 27g Saturated Fat 14g Trans Fat 0.5g Cholesterol 240mg Sodium 290mg Total Carbohydrate 70g Dietary Fiber 3g Sugars 51g Protein 11g | 289 | 2017-09-22 05:10:54 | Pastry cream filling* | 20 ounces whole milk3 1/2 ounces sugar 1/4 teaspoon salt1 3/8 ounces cornstarch3 large egg yolks1 large whole egg2 teaspoons vanilla extract 4 ounces heavy cream, whipped; optionalabout 6 3/4 to 9 ounces fresh raspberries, sliced strawberries, blueberries |
290 | 386 | 2017-09-22 05:10:59 | Red Velvet Cake | 4.3235292 | 01/01/2008 | This moist, mildly chocolate cake, much in demand from the 1940s through the 1960s, has had a resurgence in popularity in the past few years. The history of this burgundy-colored cake is "shrouded in the mists of time," as they say. Urban legend has it that the Waldorf-Astoria Hotel in New York City charged a customer an outrageous fee when she requested the recipe, and she then typed it into a chain letter (for those of you younger readers, the years-ago equivalent of a mass email), and shared it with a wide audience. Like the $250 Neiman-Marcus chocolate chip cookie recipe, there's apparently no truth to this — though it does make a good story! |
To make the cake: Preheat the oven to 350°F. Lightly grease two 8" pans, then line the bottom with parchment rounds, and lightly grease the parchment, too. Beat the butter and sugar until well combined. Add the eggs one at a time, beating after each addition. Stir in the food color, cocoa, salt, baking soda, and vinegar. Beat in the flour alternately with the buttermilk or yogurt, beginning and ending with the flour. The point is to keep the mixture smooth, which is more easily accomplished if you add the flour and yogurt in portions. Scoop the stiff batter into the pans; wet your fingers or a rubber spatula, and spread it to cover the bottom of the pans, smoothing the top a bit in the process. Bake the cakes for 25 to 30 minutes, until the tops feel set and a cake tester inserted into the center comes out clean. Remove the cakes from the oven, and allow them to cool for 10 minutes before turning them out of the pans onto a rack to cool completely. To make the frosting: Beat together the butter and shortening until fluffy. Stir in the salt, meringue powder, and vanilla. Add the confectioners' or glazing sugar and milk, and beat thoroughly. Scrape the sides and bottom of the bowl. Adjust the consistency of the frosting as needed by adding more sugar or milk. If you're not going to use the frosting right away, keep it at room temperature, covered, to prevent it from developing a crust. When the cake is cool, slice each layer horizontally, to make a total of four layers. Spread each layer with frosting, stacking them as you go. |
Prep 45 mins. Bake 25 mins. to 30 mins. Total 1 hrs 30 mins. Yield one 8" round cake, 2 layers high, about 12 servings | 290 | 2017-09-22 05:10:59 | Cake Layers | 4 ounces butter, softened9 3/8 ounces sugar2 large eggs1 teaspoon gel paste red food color; or 2 ounces liquid red food color; or 1 ounce red velvet cake flavor1/2 ounce Dutch-process cocoa1 teaspoon salt1 teaspoon baking soda1 teaspoon vinegar9 1/2 ounce | |
291 | 387 | 2017-09-22 05:11:00 | Fudge-Glazed Creamy Peanut Butter Cake | 4.7 | 01/01/2008 | This spectacular cake features two favorite flavors: chocolate and peanut butter. | Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) an 8" round cake pan. Note: This pan needs to be at least 2" tall; if you have a non-standard, shorter 8" pan, substitute a 9" round pan. To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pan. Bake the cake for 35 to 38 minutes (about 25 minutes if you're using a 9" pan), or until a cake tester inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack. To make the icing: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is hot, and the chocolate soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Set aside and allow the icing to rest for about 30 to 45 minutes, or until it's thickened enough to be spreadable. To make the filling: Beat together the peanut butter, sugar, and vanilla until crumbly, then add the milk or cream, beating until smooth. Add additional milk or cream, if necessary, to make a spreadable filling. To assemble the cake: Slice the cake in half horizontally, to make two layers. Place one piece, cut side up, on a serving plate. Spread with the filling. Top with the second piece, cut side down. Spread the top and sides of the cake with the icing. Garnish with chopped peanuts, if desired. |
Prep 40 mins. Bake 35 mins. to 38 mins. Total 2 hrs 10 mins. Yield One 8" cake, 8 to 10 servings | 291 | 2017-09-22 05:11:00 | Cake | 7 ounces granulated sugar4 1/4 ounces King Arthur Unbleached All-Purpose Flour1/4 ounce Instant ClearJel® or cornstarch1 ounce Double-Dutch Dark Cocoa, black cocoa, or Dutch-process cocoa1 teaspoon baking powder1 teaspoon espresso powder1/4 teaspoon bakin | |
292 | 388 | 2017-09-22 05:11:03 | Chocolate Cream Roll | 4.6896553 | 01/01/2008 | This tender, cream-filled cake is very easy to assemble; it rolls like a dream! | Preheat the oven to 350°F. Line a jelly roll pan with parchment paper and spray with non-stick vegetable oil spray. To make the cake: In a large bowl, beat the eggs until thick and pale, then beat in the sugar, salt, and extracts. Sift together the flour, cocoa, and baking powder, and fold gently into the egg mixture. Whisk together the oil and buttermilk and fold in, stirring just until combined. Spread the batter onto the pan and smooth with a spatula. Bake the cake for 10 to 12 minutes, until the top springs back when pressed gently. Remove the cake from the oven, let it cool in the pan for 1 to 2 minutes, then loosen the edges with knife. Turn out onto a tea towel lightly dusted with confectioners' sugar (or onto a piece of parchment), roll up loosely (starting with a short end), and let cool completely. To make the filling: Stir together the cream and chocolate extract in a large bowl. Mix the sugar and ClearJel, then sprinkle over the cream. Whip on high speed until soft peaks form, and fold in the grated chocolate. Refrigerate until needed. To make the glaze: Gently heat all of the ingredients until the chocolate is melted and the mixture is smooth. Cool for 10 to 15 minutes to thicken slightly. To finish the cake: Unroll the cake and spread it with the filling. Re-roll, and place seam-side down on a serving plate. Trim the edges for a clean appearance. Drizzle with chocolate glaze, using a spoon or a squeeze bottle. Serve the cake immediately, or refrigerate until ready to serve, up to 24 hours. Freeze for longer storage. |
Prep 45 mins. Bake 10 mins. to 12 mins. Total 1 hrs 10 mins. Yield 10 servings | 292 | 2017-09-22 05:11:03 | Batter | 4 large eggs, room temperature5 1/4 ounces sugar1/2 teaspoon salt1 teaspoon vanilla extract1 teaspoon chocolate extract, optional2 7/8 ounces King Arthur Unbleached All-Purpose Flour1 ounce Dutch-process cocoa1 1/4 teaspoons baking powder1 3/4 ounces vege | |
293 | 389 | 2017-09-22 05:11:08 | Coconut-Filled Lemon Cake | 4.2916665 | 05/04/2010 | Moist lemon cake, glazed with lemon syrup, harbors a surprise inside — sweet coconut filling. Remember the "tunnel" bundt-style cakes that were so popular back in the day? This is a "taste of the tropics" clone. Our thanks to cookbook author Maida Heatter, grande dame of delicious desserts, for the inspiration behind the cake part of this recipe. | To make the filling: Beat the egg whites, cream of tartar, and salt in a large bowl until the mixture is soft and fluffy. Add the confectioners' sugar, and beat at high speed until the mixture forms fairly stiff peaks. When you scoop some up in a spoon, it should hold its shape easily. Stir in the coconut flavor or vanilla. Toss the coconut with the flour, and add to the egg white mixture, stirring until thoroughly combined. Set it aside while you make the cake. Preheat the oven to 350°F. Lightly grease a a 9" to 10", 9- to 10-cup capacity bundt-style pan, or a 9" or 10" tube pan. Beat together the butter, sugar, and salt, first until combined, then until fluffy. Add the eggs one at a time, beating well after each addition, and scraping the sides and bottom of the bowl after you've added the first 2 eggs. Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth. Stir in the grated lemon rind or lemon oil. Spoon about 1/3 of the batter into the prepared pan, smoothing the top with a spatula. You want to add enough to cover the bottom, and start to come up the sides; but not so much that you don't have enough left over to cover the filling. Distribute the stiff filling atop the batter, centering it within the ring of batter so it doesn't touch the sides of the pan. Pat it down gently. Dollop the remaining batter on top, again smoothing it with a spatula. Bake the cake for 50 to 55 minutes, or until a cake tester or toothpick inserted into the center comes out clean. While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Set it aside. Remove the cake from the oven, and set it on a rack. After 5 minutes, run a knife around the edge of the pan to loosen, and turn the cake out onto a rack. Poke the hot cake all over with a cake tester or toothpick. Stir the glaze to combine, and immediately brush it on the hot cake. Let it sink in, then brush on more glaze, continuing until all the glaze is used up. Allow the cake to cool before slicing. Yield: about 16 servings. |
Prep 15 mins. to 25 mins. Bake 50 mins. to 55 mins. Total 1 hrs 5 mins. to 1 hrs 20 mins. Yield 1 bundt-style cake | 293 | 2017-09-22 05:11:08 | Filling | 2 large egg whites1/4 teaspoon cream of tartar1/8 teaspoon salt2 ounces confectioners' sugar1/8 to 1/4 teaspoon coconut flavor OR 2 teaspoons vanilla2 cups shredded or flaked sweetened coconut1/2 ounce King Arthur Unbleached All-Purpose Flour Cake 8 ounce | |
294 | 390 | 2017-09-22 05:11:11 | Vanilla Trifle Cake | 4.5384617 | 02/29/2012 | There's something undeniably appealing about a well-made white cake wearing only the adornment of the first fresh berries of spring. Obviously, the judges thought so as well, when they gave this cake by Misti Gerrity of Lynn the top prize in the cake competition at Massachusetts' 2011 Topsfield Fair. | Preheat the oven to 350°F. Grease and flour three 9" round cake pans. To make the cake: In a small bowl, whisk together the flours, baking powder, and salt. In a large bowl, beat the butter until smooth. Gradually add the sugar and beat until fluffy. Add the eggs one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. Scrape the sides and bottom of the bowl, and beat for 1 more minute. Divide the dough among the prepared pans. If you're using a scale, put 1 1/2 pounds of batter in each pan. Bake the cakes for 35 to 40 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Remove from the oven and cool in the pans for 15 minutes. Turn the cakes out of the pans and cool completely on a rack. To make the icing: Beat the butter with 4 cups of the sugar. Alternately beat in the milk and vanilla with the remaining sugar, adding enough sugar to make icing with a nicely spreadable consistency. To assemble the cake: Trim any domes off the tops of the layers. Place a layer on a serving plate lined with parchment paper strips. Spread the layer with frosting, and top with half the sliced strawberries and blueberries. Spread the trimmed top of the next layer with 1/4 cup of the strawberry preserves, and place it atop the berries. Top with the remaining cake layer. Frost the top and sides of the cake with the remaining icing. Yield: 20 servings. |
Prep 1 hrs 10 mins. to 1 hrs 15 mins. Bake 35 mins. to 40 mins. Total 2 hrs to 2 hrs 15 mins. Yield 20 servings Nutrition information | Serving Size 233g Servings Per Batch 20 servings Amount Per Serving: Calories 721 Calories from Fat 279 Total Fat 31g Saturated Fat 19g Trans Fat 1g Cholesterol 140mg Sodium 280mg Total Carbohydrate 109g Dietary Fiber 2g Sugars 79g Protein 2g | 294 | 2017-09-22 05:11:11 | Cake | 9 ounces Unbleached Cake Flour Blend7 1/2 ounces King Arthur Unbleached All-Purpose Flour1 tablespoon baking powder1 1/2 teaspoons salt12 ounces unsalted butter, at room temperature21 ounces granulated sugar6 large eggs, at room temperature12 ounces whole |
295 | 391 | 2017-09-22 05:11:15 | Strawberry-Filled Angel Food Cake | 4.4444447 | 01/17/2013 | Light and fluffy angel food cake, filled to bursting with fresh strawberry mousse, offers creamy clouds of berry goodness. Serve just out of the freezer for a cool and creamy summer treat. | Preheat the oven to 325°F. Get out a 10" angel food pan; do not grease the pan as this will inhibit the rise of the cake. To make the cake: In a small bowl, sift together the flour and confectioners' sugar. Set aside. Place the egg whites and Bakewell Cream (or cream of tartar) in a large bowl. Whip until foamy at medium speed; this will create lots of smaller bubbles, which are best for structure. When nice and foamy, slowly add the granulated sugar. Increase the mixer speed to high, and beat for 4 to 5 minutes, until the whites are stiff but not dry — think shaving cream consistency. Remove the bowl from the mixer and sift 1/3 of the flour/sugar mixture over the meringue. Add the vanilla and salt; fold everything in gently, until no streaks of flour remain. Repeat with the rest of the flour/sugar mixture, in two more additions. Scrape the batter into the pan. Bake for 40 to 45 minutes, or until the top is golden brown and springs back when lightly touched. Cool the cake UPSIDE DOWN over a bottle (or using the pan's feet) for 2 hours, or until completely cool. Remove from the pan carefully, and place in the freezer for an additional 2 hours, to firm up before hollowing. While the cake is cooling and chilling, prepare the filling. Place the mashed strawberries, sugar and gelatin in a microwave-safe bowl. Stir together, then microwave for 1 minute. This will melt and "bloom" the gelatin. Remove the mixture from the microwave, and chill in the refrigerator for about 30 to 60 minutes, or until thickened. Place the strawberry mixture in the clean bowl of your mixer and pour in the cream, vanilla, and strawberry flavor, if using. Whip until thick. To assemble: Turn the cake bottom-side up and cut a channel in the cooled cake with a serrated blade. Think of it as digging a moat through the center of the cake, leaving inner and outer walls for support. Be careful not to cut through the bottom of the cake. Dollop the filling in evenly, spreading it over the entire "moat." Fill to the top, then use the remaining filling to cover the entire cake, like frosting. Place the cake back in the freezer for 2 to 3 hours, or up to overnight. The filling will freeze into a lovely semifreddo consistency that will slowly melt as you enjoy your slice of cake. Serve with strawberry sauce or crushed strawberries mixed with sugar, if desired. Store any leftovers, well wrapped, in the freezer or refrigerator. Yield: one 10" filled cake, about 12 servings. |
Prep 25 mins. to 35 mins. Bake 40 mins. to 45 mins. Total 3 hrs 10 mins. to 3 hrs 45 mins. Yield One 10" filled cake, about 12 servings | 295 | 2017-09-22 05:11:15 | Cake | 4 1/4 ounces King Arthur Unbleached All-Purpose Flour6 ounces confectioners' sugar15 ounces egg whites1 1/2 teaspoons Original Bakewell Cream or cream of tartar7 ounces granulated sugar1 teaspoon vanilla1/4 teaspoon salt Filling 12 ounces fresh or frozen | |
296 | 392 | 2017-09-22 05:11:19 | Victoria Sandwich Cake | 4.285714 | 06/15/2012 | The Victoria Sandwich (named after Queen Victoria) was originally shaped in a long loaf, filled, and cut into fingers or "sandwiches." It has become the quintessential round cake that every English homemaker has had in her repertoire from the time of its royal debut, both the original and, in the decades since, countless versions and incarnations. This is a small everyday cake meant for tea rather than an elaborate celebration. And, because it's made with "self-raising flour," it's an everyday kind of cake to make. (Note the similarity of the ratio of ingredients to pound cake.) You'll find almost this exact recipe for Victoria Sandwich or Sponge in every British baking book. |
Preheat your oven to 350°F. Grease two 8" round cake pans. In a medium-sized mixing bowl, beat together the butter and sugar until well combined and smooth. Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition. Add the extracts, if you're using them. Add the flour, beating gently just until well combined. Divide the stiff batter evenly between the cake pans; there'll be 11 to 12 ounces of batter in each, depending on the size eggs you used. Bake the cakes for about 20 minutes, or until they start to pull away from the edges of the pans. Remove them from the oven, cool for a couple of minutes, and turn out of the pans onto a rack to cool completely. When the cakes are cool, place one layer on a plate. Spread with the jam of your choice. Whip the cream — 2/3 cup cream makes a medium-thickness layer of filling; 3/4 cup cream, a thick layer. Sprinkle in 2 tablespoons granulated sugar, or to taste, as you whip the cream until it's quite stiff. Stir in the vanilla at the end. Spread the whipped cream over the jam. Top with the second layer of cake. Brush the top of the cake with syrup, and sprinkle with coarse white sparkling sugar, if desired. Or sprinkle with confectioners' sugar just before serving. Refrigerate the cake until you're ready to serve it. It'll be at its best within 12 hours; but is still quite good up to 2 or even 3 days later. The difference will be the whipped cream, which will gradually settle/compact. Yield: about 12 servings. This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 6, Autumn 2000 issue. |
Prep 15 mins. to 25 mins. Bake 20 mins. to 20 mins. Total 1 hrs 5 mins. to 1 hrs 15 mins. Yield one 8" cake, about 12 servings | 296 | 2017-09-22 05:11:19 | Cake | 6 ounces unsalted butter6 1/8 ounces sugar3 extra-large or large eggs1 teaspoon vanilla extract*1/4 teaspoon almond extract*6 ounces King Arthur Unbleached Self-Rising Flour*Not in the classic recipe, but it improves the flavor. Filling about 6 3/8 ounces | |
297 | 393 | 2017-09-22 05:11:22 | Pumpkin Ginger Swirl Cake | 4.25 | 01/01/2008 | Appropriate for a fall bake sale or as a Thanksgiving dessert, this ginger-spiced pumpkin cake will please nearly all diners. | Preheat the oven to 375°F. Prepare a 10" x 15" x 1" jelly roll pan by lightly greasing and flouring it, or by lining it with parchment paper. Sprinkle the pan with the nuts if you are using them. To make the cake: In a large mixing bowl, beat the eggs until light and pale yellow-colored. Add the sugar a bit at a time and continue beating until the mixture is pale yellow and thick. Gently whisk in the pumpkin and lemon juice. Sift together the dry ingredients. Gently fold the dry ingredients into the batter. Pour the batter into the prepared pan and level it with a spatula. Bake for 15 minutes, until the cake springs back when touched in the center. Place a clean towel on a table and sprinkle it with confectioners' sugar. Remove the cake from the oven and flip it over onto the towel. Use the towel to roll the warm cake into a log from one short end to the other. If you will not be filling the log soon, wrap the log in plastic wrap so it does not dry out. Leave it to cool. To make the filling: Sprinkle the gelatin over the water and let sit for 5 minutes. Using the lowest setting on your microwave in 10 second intervals, warm the mixture until the gelatin dissolves. Set aside to cool slightly. Beat the cream cheese until no lumps remain. Add the vanilla, confectioners' sugar, and crystallized ginger. (See "tips", below). Add the gelatin while continuing to beat the mixture at low speed. If the mixture is very soupy, refrigerate for 1/2 hour to firm up slightly. To combine: Gently unroll the log. Place a mound of cream cheese filling under the first curl to make a round center. Spread most of the remaining filling layer over the cake, stopping 1 inch before the end. Roll up and place on a serving plate. Use the extra filling to pipe a decoration or smooth over the log as frosting. Sprinkle with more candied ginger. Refrigerate for several hours or overnight before serving — the cake may be stored for up to 5 days in the refrigerator. |
Prep 35 mins. Bake 15 mins. Total 4 hrs 55 mins. to 5 hrs 25 mins. Yield 1 cake, 16 servings | 297 | 2017-09-22 05:11:22 | Pumpkin Spice Cake | 4 ounces finely chopped walnuts or finely chopped pecans, optional4 large eggs7 ounces sugar7 1/8 ounces pumpkin purée (canned pumpkin)1/2 ounce lemon juice3 ounces King Arthur Unbleached All-Purpose Flour1/4 ounce cornstarch or potato flour2 teaspoons ci | |
298 | 399 | 2017-09-22 05:11:23 | Tres Leches Cake | 4.7777777 | 04/25/2014 | This golden sponge cake, a native of Latin America, is liberally soaked with tres leches (three milks: condensed, evaporated, and heavy cream), and would seem, at first read-through of the recipe, to be unbearably sweet — to say nothing of soggy. But the cake itself is only mildly sweet; and it's literally a sponge cake, soaking up and holding the liquid so that each mouthful is a just-sweet-enough, super-moist delight. Garnish the traditional way, if desired, with mango or other tropical fruits. Or simply dust with cinnamon, and enjoy this rich, creamy cake all on its own. |
Preheat the oven to 350°F. Lightly grease a 9" x 13" x 2" pan; line it with parchment and grease the parchment, if you plan on turning the cake out onto a serving platter. Note: Your pan must be at least 2" deep; this is a high-rising cake. To make the cake: Combine the egg whites and cream of tarter in a large bowl, and beat the whites until soft peaks form. Set them aside. In another large bowl, beat the egg yolks until well combined. Add the sugar, and beat until the mixture comes together and thickens. When you stop beating, the mixture should fall from the beater(s) in ribbons as you lift them out of the bowl. Add the water and vanilla and almond extracts to the egg yolk mixture, beating to combine. Stir in the baking powder, salt, and flour, beating just to combine. Gently and thoroughly fold in the beaten egg whites, stirring until no streaks of white show. Scoop the batter into the prepared pan, gently smoothing the top. Bake the cake for 28 to 30 minutes, until a toothpick inserted into the center comes out clean. Remove it from the oven, and set it on a rack. Loosen the edges with a spatula or table knife. After 20 minutes, gently turn the cake out onto a serving platter, turning it upright, if desired. You can also leave it face-down, if you like; you'll be topping it with cinnamon, so any imperfections on the bottom crust will be hidden. You may also choose to serve the cake right from the pan; in which case, leave it where it is. Allow the cake to cool to room temperature. To make the topping: Combine the cream, condensed milk, evaporated milk, and vanilla or liquor, stirring thoroughly. Poke the cake all over with a fork. Pour the milk mixture over the cake slowly, stopping occasionally to allow it to soak in. This seems like a lot of liquid for the cake to absorb; but don't worry, it will. Cover the cake and refrigerate it for several hours before serving. Just before serving, dust the cake heavily with ground cinnamon. Serve with diced mango, pineapple, or other tropical fruits, if desired. Yield: one cake, about 2 dozen servings. |
Prep 20 mins. to 30 mins. Bake 28 mins. to 30 mins. Total 4 hrs 38 mins. to 4 hrs 50 mins. Yield about 24 servings Nutrition information | Serving Size 1 piece (70g) Servings Per Batch 24 Amount Per Serving: Calories 190 Calories from Fat 60 Total Fat 7g Saturated Fat 4g Trans Fat 0g Cholesterol 70mg Sodium 140mg Total Carbohydrate 29g Dietary Fiber 0g Sugars 23g Protein 4g | 298 | 2017-09-22 05:11:23 | Cake | 6 large eggs, separated1/2 teaspoon cream of tartar, or 1/4 teaspoon lemon juice10 1/2 ounces sugar2 5/8 ounces cold water2 teaspoons vanilla extract1 teaspoon almond extract2 teaspoons baking powder1/2 teaspoon salt6 1/4 ounces King Arthur Unbleached All |
299 | 402 | 2017-09-22 05:11:30 | Upside-Down Mini Fruitcakes | 5.0 | 09/23/2013 | Here's fruitcake for the non-fruitcake eaters in your life. We really enjoyed the Christmas Upside-Down Cake blogged by one of our bakers, MaryJane; so we decided to make our own, miniaturized (perfect-for-gifting) version, using self-rising flour as the base. | Preheat the oven to 350°F. Grease the cups of a hamburger bun pan (see "tips," below, for a substitute pan). Combine the dried fruit and candied cherries. To make the sauce: In a medium-sized saucepan set over low heat, cook the sauce ingredients until smooth. Divide the sauce among the six cups of the pan, then top with the fruit. To make the cakes: Whisk together the butter, sugar, and vanilla until well blended. Add the eggs one at a time, whisking well after each. Whisk in the flour and orange juice. Pour the batter into the cups. Place the pan on a parchment-lined baking sheet (the topping may spill over the sides). Bake the cakes for 20 to 25 minutes, until evenly browned and a tester comes out clean. Remove the cakes from the oven, and cool them in the pan for 5 minutes. Run a spatula around the edges of each cake, and turn them out onto a baking sheet, scraping any fruits back onto the cakes. Yield: 6 individual cakes. |
Prep 20 mins. to 30 mins. Bake 20 mins. to 25 mins. Total 45 mins. to 60 mins. Yield 6 individual cakes | 299 | 2017-09-22 05:11:30 | Fruit | 9 ounces Our Favorite Fruit Blend, or your favorite blend of dried fruits 3 1/2 ounces candied cherries Sauce 4 ounces unsalted butter7 1/2 ounces brown sugar1 3/8 ounces light corn syrup2 ounces orange juice1/2 teaspoon ground nutmeg1/2 teaspoon ground c | |
300 | 403 | 2017-09-22 05:11:34 | Chocolate Chestnut Cake | 5.0 | 10/18/2016 | Dark chocolate and a rich chestnut filling make a lovely pair in this decadent cake. Visually impressive but surprisingly easy to make, this cake is perfect for any special occasion. | Preheat the oven to 350°F. Butter a half-sheet pan (18" x 13"), line it with parchment paper, then butter the parchment. To make the cake: Sift the cake flour and cocoa powder into a large bowl. Do not skip this step! Add the sugar, baking powder, baking soda, and salt and whisk to combine. In a medium bowl, whisk together the buttermilk, oil, eggs, egg yolk, and vanilla. Briefly stir the wet ingredients into the dry to incorporate. Add the hot water and mix just until combined; don't over-mix. Pour the batter into the prepared pan and spread into the corners with an offset spatula. Bake until puffed and a toothpick inserted in the center comes out clean, about 12 to 14 minutes. Remove from the oven and cool completely. To make the filling: Melt the chocolate over a double boiler. Stir until smooth, then remove from the heat. Beat the chestnut purée, butter, sugar, and salt until smooth. Add the melted chocolate and beat until combined. To make the frosting: Gently heat the chocolate and cream together in a double boiler or a microwave set on low power. Stir until smooth; remove from the heat. To assemble the cake: Using a serrated knife, cut the cake crosswise into four equal pieces. Carefully transfer one piece to a serving tray and spread evenly with a third of the chestnut filling (about 1 scant cup). Repeat with two more layers, placing the fourth layer on top. Pour the frosting over the top of the cake and spread it to cover. Chill the cake for 30 minutes before slicing. If not serving immediately, remove the chilled cake from the fridge to rest at room temperature for 30 minutes before serving, for best flavor. Store any leftover cake, securely wrapped, at cool room temperature for several days. Freeze for longer storage. |
Prep 1 hrs 30 mins. Bake 12 mins. to 14 mins. Total 2 hrs 59 mins. Yield 10 servings Nutrition information | Serving Size 236g Servings Per Batch 10 Amount Per Serving: Calories 696 Calories from Fat 333 Total Fat 37g Saturated Fat 17g Trans Fat 0g Cholesterol 92mg Sodium 346mg Total Carbohydrate 89g Dietary Fiber 6g Sugars 49g Protein 10g | 300 | 2017-09-22 05:11:34 | Cake | 8 ounces King Arthur Unbleached Cake Flour Blend3 ounces Dutch-process cocoa7 ounces sugar1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt10 ounces buttermilk, at room temperature3 1/2 ounces canola or mild vegetable oil2 large eggs, at r |
301 | 408 | 2017-09-22 05:11:38 | Gluten-Free Angel Food Cake | 4.882353 | 04/28/2011 | This high-rising, flavorful cake is perfect topped with strawberries and whipped cream. It's so tender and light, no one will suspect it's gluten-free! | Preheat the oven to 350°F and place the oven rack in its lowest position. Whisk together and then sift the flour, cornstarch, and 3/4 cup sugar. Set aside. In a large, clean (grease-free) mixing bowl, beat together the egg whites, salt, and cream of tartar until foamy. Add the flavorings. Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume, and thickened. Gradually beat in the 3/4 cup + 2 tablespoons sugar, a bit at a time, until the meringue holds soft peaks. Gently fold in the sifted flour/sugar blend ¼ cup at a time, just until incorporated. Spoon the batter into an ungreased 10" round angel food pan. Gently tap the pan on the counter to settle the batter and remove any large air bubbles. Bake the cake until it's a deep golden brown, and the top springs back when pressed lightly, about 45 minutes. Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel, to suspend the cake upside down as it sets and cools, about 2 hours. Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, and turning the cake out onto a plate. Cut the cake with a serrated knife or angel food cake comb. If it's difficult to cut, wet the knife and wipe it clean between slices. Serve with whipped cream and fruit. Wrap any leftovers airtight, and store at room temperature. Yield: one 10" cake, about 12 to 16 servings. *Make your own blend Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer. The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour. Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version). Daffodil Cake: Make the cake batter as directed above, reserving 5 of the egg yolks. In a separate bowl, beat the yolks until light yellow and thick, about 3 minutes. Add 2 tablespoons Baker's Special or superfine sugar, and beat for 2 minutes. Fold in 2 teaspoons lemon zest. Fold the yolk mixture into half the white batter. Spoon the white and yellow batters alternately into the pan. Gently pass a thin spatula or knife through the batter in the pan to create a marbled effect. Bake as directed above. Serve with lemon curd and whipped cream. |
Prep 15 mins. to 25 mins. Bake 40 mins. to 50 mins. Total 2 hrs 25 mins. to 3 hrs 15 mins. Yield 10" cake, 12 to 16 servings Nutrition information | Serving Size 1 slice (52g) Servings Per Batch 16 Amount Per Serving: Calories 120 Calories from Fat 0 Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 75mg Total Carbohydrate 27g Dietary Fiber 0g Sugars 19g Protein 3g | 301 | 2017-09-22 05:11:38 | 4 1/4 ounces King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*5 3/4 ounces Baker's Special Sugar** or superfine sugar1 1/4 ounces cornstarch12 to 13 ounces egg whites1/4 teaspoon salt1 ½ teaspoons cream of tartar2 teaspoons vanilla ex | |
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