Lemon Buttermilk Sheet Cake ~ #TheCakeSliceBakers

If life throws you a lemon - make this Lemon Buttermilk Sheet Cake.

Vanilla Bean Malt Bundt Cake - #BundtBakers

"Healthy Cheat, Sneak or Substitute" is the theme for this months #BundtBakers.  This is going to be fun! What did I decided to cheat, sneak, or substitute?

The Cake Slice Bakers December 2013 - Streusel Squares

It is the 20th of the month so it must be Cake Slice Baker's time!  Last month was our big announcement letting everyone know that we will be baking from Great Cakes by Carole Walter for the next year.  The cake that had the winning votes for this month was the Streusel Squares. I have to say that this was the perfect cake to be selected, since it is pretty quick and easy to put together, and it stays fresh for quite a while making it the perfect cake to have on hand for when guests drop in unexpectedly.

Vanilla Twinkie Bundt Cake with Raspberries - #BundtaMonth

Who doesn't love a good bundt?  There are so many different flavors and absolutely beautiful bundt pans to choose from, that it is always exciting to make one.  It would be very easy for me to start a bundt pan collection if only I had the room to store them all.  They can be classic or extremely intricate, but all produce beautiful cakes.

Over the past few months I noticed that Laura from The Spiced Life participates in a blogging event called #Bundt-a-Month, which is the of creation of Baker Street and Cake Duchess. Each month a theme or a particular ingredient(s) is chosen for the month, and then everyone gets to create a beautiful bundt.  I went to check out some of these cakes and I realized two things - I have been seriously missing out by not participating, and gosh some of these bloggers make beautiful cakes.

The theme for the month of May is berries which was perfect.  I have been on a real raspberry kick at the moment, having recently made some Razzleberry Crumbs Bars, and I still had some in the fridge ready for my next baking adventure.  Making a bundt seemed meant-to-be since I had recently borrowed Pure Vanilla from our local library and bookmarked the Vanilla Twinkie Bundt Cake as something I really wanted to try.  Pairing raspberries with it seemed the natural thing to do for this month's Bundt-a-Month theme.

A tunnel of marshmallow cream runs through the middle of the bundt - #BundtaMonth

Whilst I loved the tartness of the raspberries against the sweetness of the cake, I did have a few problems with this cake.  I thought that 2 cups of sugar was quite a lot considering the cake has a marshmallow filling, so I cut it back to 1½, but I honestly think that you could easily remove another ½ cup and it would still be sweet enough. Also, after I added the oil I had a lot of trouble getting the mixture to get to the stage of "light and fluffy".  I finally settled for incorporated and creamy, but this did not seem to have an adverse effect on the cake.  Finally I had problems with filling the cake, part of which was my fault for not waiting for it to fully cool.  I used a cupcake corer to make the holes, but maybe I should have used an apple corer to make smaller holes because there was no way that I had enough filling for the cake.  I quickly made up a second batch of marshmallow filling and this seemed to be perfect - note that I have doubled the quantity in the recipe below. The only other change I made was to use vanilla bean paste, rather than extract, because I really love vanilla and I like the little flecks it gives to baked goods. The first time I ever tried a Twinkie was when they were supposedly disappearing forever, and I thought it was now or never.  If you are a Twinkie fan then this is the bundt for you, as it perfectly mimics the flavor profile - well maybe it did a little better before I added the raspberries - but I really did like the addition of them in the cake.

The best part is that you could be part of the Bundt-a-Month fun too!  Please take a moment to visit The Spiced Life to check out Laura's amazing Lemon Mint Rhubarb Bundt and there you will find more details on how to become part of the group.  There is also a Facebook page that features all of these beautiful cakes, and as if that isn't enough there is also a Pinterest board to further inspire you - I had a quick peek and my first thought was I'll have a slice from of each one.

Vanilla Twinkie Bundt Cake with Raspberries - it is hot here so the filling started to puddle

Vanilla Twinkie Bundt Cake with Raspberries
(Printer Friendly Recipe)

Ingredients 
Cake ~

• 3 cups cake flour
• 1 tablespoon baking powder
• ¾ teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 1 tablespoon vanilla bean paste
• 1½ cups granulated sugar
• ½ cup vegetable oil
• 3 large eggs plus 4 large egg yolks, at room temperature
• 1 cup buttermilk, at room temperature
• 2 cups fresh or frozen raspberries

Filling ~

• 2 (7.5 ounce) jars marshmallow creme
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 teaspoons pure vanilla bean oaste
• Confectioners' sugar, for dusting (optional)

Preparation
Cake ~

1. Position rack in the lower third of the oven and preheat oven to 325°F. 
2. Coat a 12-cup Bundt pan with nonstick cooking spray and dust it lightly with flour.
3. Sift together the flour, baking powder, and salt into a large bowl.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and vanilla extract on medium speed until smooth and creamy. 
5. Add sugar and beat until evenly mixed, about 1 minute. 
6. Slowly pour in oil. Beat until light and fluffy, about 2 minutes. 
7. Add eggs and egg yolks, 1 at a time, beating thoroughly after each addition.
8. Reduce mixer speed to low and add flour mixture and buttermilk in three alternating additions, ending with the buttermilk, and continue to mix on low speed until the batter is smooth and no lumps remain. 
9. Turn off mixer and fold batter several times by hand to ensure everything is well incorporated.
10. Add raspberries and gently fold until incorporated, and then add to prepared pan.
11. Bake for 60 to 70 minutes, until the cake is golden, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean. 
12. Place pan on a wire rack and let cool completely, about 2 hours.

Filling ~

1. In the bowl of a stand mixer, beat together marshmallow creme, vanilla, and butter until smooth. Transfer to a pastry bag fitted with a large round tip.
2. With the cake still in the pan, use a paring knife or apple corer to cut 6 or 7 deep holes into the bottom of the cake, each about 3/4 inch in diameter; be careful not to cut through top of cake. Discard (i.e., nibble) cake scraps. With your fingers, gently burrow a horizontal tunnel around the center of the cake, connecting the vertical holes.
3. Insert the tip of the pastry bag into each hold and squeeze in filling, tilting pastry bag back and forth as you work to encourage filling into the horizontal tunnel through the cake. When cake is filled, use a spatula to scrape away excess filling from the bottom of the cake. Quickly and carefully invert cake onto serving platter. Dust with confectioners' sugar, if desired, and serve.

Recipe adapted from Pure Vanilla by Shauna Sever.

Buttermilk-White Chocolate Panna Cotta

There is a first time for everything, and this was my first time making panna cotta. I have certainly had my fair share at restaurants but had never attempted to make it myself.  If I had realized how easy it was to make something this delicious I would have been making it years ago.

My initial inspiration for trying panna cotta was actually Roxana's Home Baking.  I really enjoy reading her blog and I recently saw that she co-hosts a monthly Chocolate Party.  Each month a seasonal ingredient is chosen to go along with chocolate, you make something with both of these ingredients, blog about it, and then link back to the Chocolate Party Page (read more about the instructions here).

This month's choice to be paired with chocolate was buttermilk, so I decided that I wanted to make a panna cotta featuring these two ingredients.  This dessert was inspired by two recipes - one I found at Savuer and one at Tiny Test Kitchen.  I guess I wanted the best of both worlds - white chocolate and buttermilk but in one recipe.

How can something so delicious be so easy to make?  Within 20 minutes I had the mixture in the ramekins and ready for cooling.  Then came the wait - at least 3 hours to set.  I actually recommend a little longer than this because I would rather be safe than sorry.  Once they were set up I drizzled a little passionfruit pulp over the top and they were ready to enjoy.  So ono! (Hawaiian for delicious).

Buttermilk-White Chocolate Panna Cotta
Printer Friendly Recipe

Ingredients

• 2 teaspoons unflavored gelatin
• 4 oz white chocolate
• 1¼ cups heavy cream
• 3 tablespoons sugar
• 2 teaspoons vanilla bean paste (or 1/2 vanilla pod, split lengthwise)
• 1¾ cups buttermilk 

Preparation

1. Soften gelatin in 1 tablespoon cold water in a medium bowl for about 5 minutes. 
2. Put cream and sugar into a small saucepan. Add vanilla bean paste (or scrape seeds from vanilla pod into pan, then add pod).
3. Heat cream over medium heat, stirring until sugar dissolves, 3–5 minutes, do not let the mixture boil.
4. Remove from heat and add white chocolate, stirring until melted.
5. Add gelatin to cream mixture and stir until fully dissolved. 
6. Stir in buttermilk, then strain into another bowl.
7. Divide custard between six 8-oz. ramekins and refrigerate until set, about 3 hours. 
8. To unmold, dip ramekins into a dish of hot water, then invert custards  onto plates.

Recipe by All That's Left Are The Crumbs©

To Try Tuesday - Honey Buttermilk Bread

I made a pact with myself that I would try to use my bread maker more often after the recent success I had with a challah recipe.  I went searching for bread machine recipes and found today's To Try recipe for Honey Buttermilk Bread on the About.com website.  It seemed nice and straightforward, and I was definitely tempted by the combination of buttermilk and honey.

There is something magical about the smell of bread baking.  I don't think have I ever met one person who isn't enticed by the smell.  This recipe was no different.  Sometimes I think there is a decadence about almost throwing the ingredients into a machine and having a beautiful loaf of bread emerge after a few hours, but it is a decadence that I can definitely live with.

The only changes I made were to use on a teaspoon of salt (rather than the 1½ suggested), I melted my butter, and I used warm water. A steady rain falling outside, warm bread with a little butter on top, a cup of Ka'u coffee makes for a rather nice afternoon.  I'd like to know how this bread is after being toasted for breakfast but I can tell it is not going to last beyond dinner.  I may just have to make another loaf for the morning.

Honey Buttermilk Bread

(Printer Friendly Recipe)

Ingredients

• 2 teaspoons yeast (I used 1 packet)
• 3 cups bread flour 
• 1 teaspoon salt 
• ¾ cup buttermilk 
• 3 teaspoons butter, melted
• 3 tablespoons honey 
• ½ cup warm water

Preparation

1. Put all ingredients in bread machine, in order suggested by bread machine manufacturer.
2. Choose basic or white bread and light or medium crust setting (I chose basic and light and it was perfect). 

Recipe from About.com - Southern Food 

To Try Tuesday - Jam Filled Buttermilk Donut Muffins

Checking through my extensive list of recipes I would like to try one day I wondered which would be the lucky one today?  I was in the mood for muffins and I found something that I thought sounded really good - cinnamon coated donut muffins.

I remember when I saved this recipe it seemed like everyone was making them.  I guess I am a little behind the trend, which quite honestly is nothing new.  I have to face the fact that I am not a trendy person, and for the most part I am OK with that.  I realized that I actually saved two recipes - one from Food Gal, and another from King Arthur Flour.  I honestly can't remember why these recipes stood out more than the abundance of others around at that time. It is hard to figure out who came up with the original idea because there were so many recipes and adaptations floating around.

In my refrigerator sat a lonely carton of buttermilk so I decided that I would make buttermilk donut muffins.  Then I spotted some Fruits of the Forrest jam that I had brought back from Australia, and I decided that I should fill the muffins too.

It was tough to decide which recipe to go with but I chose the King Arthur one, replacing the milk with buttermilk and sandwiching the jam between two layers of batter. The nutmeg in the batter really gives it that donut-like smell. This is quite a thick batter so I found it easier to spread the top layer of batter with my finger to smooth it out and cover all of the jam




I had mixed emotions about the end result.  Some of the jam over-flowed so I think that next time I will just fill them after they have been covered in the cinnamon sugar. Also, I used cupcake liners and I think that the muffins would be better without them.  Even though I greased them they were still hard to remove, and presentation-wise I didn't like the groove marks they created. As Randy Jackson might say, they were just OK for me.  In hindsight I probably should have gone with the other recipe as it was by Beth Hensberger.

Jam Filled Buttermilk Donut Muffins

(Printer Friendly Recipe)

Ingredients

• ¼ cup butter
• ¼ cup vegetable oil
• ½ cup granulated sugar
• ⅓ cup brown sugar
• 2 large eggs
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoons ground nutmeg
• ¾ teaspoon salt
• 1 teaspoon vanilla
• 2 ⅔ cups all-purpose flour
• 1 cup buttermilk 
• ½ cup jam
• 3 tablespoons melted butter
• 3 tablespoons cinnamon sugar

Preparation

1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray.
2. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. 
3. Add the eggs, beating to combine. 
4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla. 
5. Stir the flour into the butter mixture alternately with the buttermilk, beginning and ending with the flour and making sure everything is thoroughly combined. 
6. Spoon the batter about ½ way into the prepared pan, add about 1 teaspoon jam, and then fill muffin cups almost full with the remaining batter.
7. Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown.
8. Remove them from the oven, and let them cool for a couple of minutes.
9. While they're cooling, melt the butter for the topping.
10. Brush the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
11. Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Yield: 16 muffins. 
Recipe adapted from King Arthur Flour.

 

To Try Tuesday - Calamansi-Ginger Scones

 

It is that time of the week again where I need to glance through my To Try recipes and choose something to make.  The problem is the list just keeps growing and I don't think there are enough days in the week to try them all.  This week I chose a scone recipe that I had printed out from Epicurious.  It is funny though how the recipe I printed out isn't exactly what I ended up making.  Originally this recipe was a Meyer Lemon and Dried Blueberry Scone, which I will be making and blogging about this weekend.  However, I had signed up to do a baking class last weekend at KCC, and I had about 30 minutes to spare before class, so I wandered around the Farmers' Market.  I saw some wonderful little calamansi and they were calling my name.


Calamansi (also known as calamondin) is a small citrus fruit that resembles a lime, but it is orange inside. I always thought they were a fruit from the Philippines, but according to Wikipedia they are actually a hybrid, possibly being a cross between a mandarin orange or tangerine and a kumquat. I was surprised that something so small could have such large seeds.  Mine had four seeds in each (and a few smaller pieces that looked somewhat like a seed) and they were as large as a lemon seed.  Also be warned to watch out for your knuckles when you are zesting them - there isn't much to grab on to when you are running that microplane across the peel.  To me they taste like a lime that has a hint of mandarin orange.

I was very pleased with the end result.  I barely let them cool before I glazed one so I could bite into the yumminess.  They are so tender, with just a hint of spice from the ginger and tartness from the calamansi juice, and I just loved the sweet-tart glaze on top.  Buttermilk helps to produce a softer texture in baked goods, and it definitely worked its' magic here.  I doubt these are going to last long around here.

Calamansi-Ginger Scones

(Printer Friendly Recipe)

Ingredients

• 3 cups self-rising flour 
• ½ cup plus 1 1/2 tablespoons sugar   
• ¾ cup (11/2 sticks) chilled unsalted butter, cut into ½-inch cubes 
• 1 cup plus 1 tablespoon buttermilk 
• 1 ½ tablespoons calamansi zest
• 2 tablespoon crystallized ginger, finely minced
• 3 tablespoon calamansi juice, divided
• ½ cup of powdered sugar, sifted.

Preparation

1. Position rack in top third of oven and preheat to 425°F. 
2. Line large baking sheet with a Silpat or parchment paper.
3. Whisk self-rising flour and 1/2 cup sugar in large bowl. 
4. Using fingertips, rub in chilled butter until pieces are size of small peas. 
5. Mix 1 cup buttermilk,  1 tablespoon calamansi juice, and calamansi zest in glass measuring cup.
6. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated).
7. Transfer dough to lightly floured work surface and gather together. 
8. Knead dough briefly, about 5 turns. 
9. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges.
10. Transfer scones to prepared baking sheet, spacing 1 inch apart. 
11. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. 
12. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes (watch them because mine were done in about 18 minutes).
13. Allow to cool.
14. While scones are cooling make glaze by combing powdered sugar and remaining 2 tablespoons of calamansi juice. Brush over scones with a pastry brush.

Makes 12 scones.

Recipes adapted from this recipe at Epicurious.com