Caramelized Banana Upside Down Cake

Maybe it's because I'm seven months pregnant but this cake blew my mind this week. I had a load of overripe bananas and couldn't handle another banana bread. I saw this on Food52 recently and gave it a try. WOW. Not only is it the best cake I've had in a long time, but it took like 15 to make. It's like one big banana sticky bun. Amazing.

Caramel & Bananas
1/4 cup unsalted butter
1/3 cup brown sugar
1/4 tsp salt
3-4 bananas, sliced lengthwise either in half or in thirds

Cake
1 1/2 cups flour
1 1/2 tsp baking pwder
3/4 tsp salt
1/2 cup vegetable oil
1 cup sugar
2 tsp vanilla
1 large egg
1 egg yolk
1 cup buttermilk, room temperature

1. Preheat oven to 350.

2. In a 10 inch cast iron pan, melt the butter of medium high heat. Add the brown sugar and stir occasionally until it dissolves and is bubbly. Remove from heat and add the banana slices, flat side down, in one layer over the caramel so that all of the caramel is covered.

3. Mix the flour, baking soda, and salt together in a small bowl. In a large bowl, whisk the oil, sugar, and vanilla. Add the eggs and whisk. Slowly add the buttermilk until combined. Fold in the dry ingredients with a spatula until just combined - don't over mix.

4. Pour the cake batter over the bananas and put in the oven for 35-40 mins.

5. When done, remove from oven and run a knife around the edge of the cake. Let it sit for 5 mins and then carefully invert the cake onto a platter.

Pumpkin Cake with Cream Cheese Frosting & Salted Caramel Pepitas

It's fall and I'm all things pumpkin. No, I don't do pumpkin lattes buuuuut, pretty much anything else. I saw this on Food52 the other day and had to make it. My mom thinks it's better than pumpkin pie. I don't know if I could forgo pumpkin pie this Thanksgiving but this is pretty damn yummy. I ate about half of it this weekend all by myself. Pregnancy strikes again...

Cake:
 

1 2/3 cup all-purpose flour 

1 1/2 tsp baking powder  

1/2 tsp baking soda 

1 tbsp plus 1 tsp ground cinnamon  

1 tsp freshly nutmeg 

1/4 tsp ground cloves  

1 cup plus 2 tbsp pumpkin purée 

1 cup vegetable or canola oil  

1 1/3 cup sugar 

3/4 tsp salt  

3 large eggs,yolks and whites separated

 

Frosting and caramelized pepitas (pumpkin seeds0: 

9 tbsp butter, divided, at room temperature 

8 ounces cream cheese, at room temperature (1 block of Philly)

2 1/2 cups powdered sugar 

Pinch of cinnamon  

1 tbsp sugar 

1/2 cup salted pumpkin seeds (raw or toasted)  

 

1. Preheat the oven to 325°. Butter a 9-inch round cake pan, then line the bottom with a circle of parchment paper and butter that, too.

 

2. Mix the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a bowl and set aside.

 

3. Use the whisk attachment of a stand mixer to combine the pumpkin, oil, sugar, and salt.

 

4. With mixer on medium speed, add the egg yolks one at a time, waiting for one yolk to be fully incorporated before adding the next. Scrape down the sides of the bowl. With the mixer on low speed, add the flour mixture, turning off the machine as soon as the dry ingredients are just incorporated. Scrape down the sides of the bowl.

 

5. Whisk the three egg whites until they are frothy and white. Fold them into the batter using a rubber spatula until they were no longer visible (but be careful not to over mix). Pour the cake batter into the pan and bake on the center rack in the oven. Begin checking the cake after 40 minutes. Let the cake cool in its pan on a wire rack for at least 20 minutes, or until the cake is pulling away from the pan, before inverting it onto a wire rack.

 

6. To make the frosting, beat together 8 tbsp of the butter and the cream cheese until smooth and creamy. Gradually add the powdered and beat until the frosting is smooth with no dry traces of sugar. Add a pinch of cinnamon, and beat the frosting until incorporated.

 

7. To make the pepitas, caramelize 1 tbsp of sugar in a small saucepan on medium heat until it is a rich reddish-brown color. Avoid over-stirring, which can turn the mixture dry and crumbly. Once the sugar is dark and fragrant, add the last tbsp of butter and stir quickly until it has melted and the sauce is smooth. Add the pumpkin seeds and stir until they're evenly coated in sauce. Transfer the seeds to a plate lined with parchment paper so that they cool and harden.

 

8. When the cake is completely cool, frost just the top and sprinkle with the seeds. You'll have extra frosting and I'm suuuuure you'll find something to do with it (like eat the rest with a spoon until you're sick).  

Four Layer Coffee Toffee Chocolate Cake

Ok people, look. You know I don't joke about desserts. I experiment with all kinds of cake recipes and usually bring them into work - to see what everyone thinks. I gotta say, my colleagues are very appreciative and always complimentary. But it's a captive audience. I mean, no matter how bad the cake (think 3 square feet of Stop & Shop sheet cake), cake tastes good when you're at work. We circle like vultures - no matter what it is! But I made this cake for a special occasion. My dear colleague Hilary was accepted into nursing school which called for a special chocolate cake. I found what seemed to be a good looking chocolate cake base recipe (via Smitten Kitchen) and added the frills. This is it. I don't just mean the recipe. This is THE chocolate cake. The one that I will always make from now on....make this.

*It must be noted - VERY CLEARLY - that this recipe is for TWO 10" cake pans. I accidentally made this with 9" pans and boy oh boy, 30 mins into baking I was baking a third cake on the bottom of my oven. Having tasted the batter before baking, and because I didn't want to ruin the surprise party the next day with a store bought cake, I was determined to save them. Took them out, cleaned the oven (while it was ON) and put them back in. Saved. Once you try this cake, you will understand why I almost singed off my new bangs...

Caramel Sauce
1 cup sugar
1 stick of butter, cut into 6-8 pieces
6 tbsp cream
2 tbsp honey
3 tbsp water
1/4 tsp sea salt or kosher salt

Chocolate Cake
3 oz semi-sweet chocolate chips
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 large eggs
3/4 cup vegetable oil
1 1/2 well shaken buttermilk
2/4 tsp vanilla

Ganache Frosting and Filling
1 lb 60% sweet chocolate chips
1 cup light cream
2 tbsp sugar
2 tbsp light corn syrup
1/2 stick unsalted butter, cut into 4 pieces1 package of Heath Bar crunchies (available in baking section)

1. To make the caramel, melt sugar over medium heat in a saucepan, stirring if necessary to break up chunks. Once melted, it should be a copper color. Remove from heat, stir in butter then stir in cream, salt, honey, and water. Return to medium high heat until bubbling and a shade darker. Set aside.

2. Preheat oven to 300 and grease your (10 INCH!!) pans, line bottoms with parchment if you have it. Put the chocolate in a medium sized bowl and pour the hot coffee over it. Stir until melted. In a large bowl, sift together sugar, flour, cocoa, baking soda, baking powder, and salt.

3. In another bowl with an electric mixer, beat eggs until thickened and lemon colored. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture and beat until combined (watch out for the splash). Add sugar mixture (seriously watch out for the cocoa bomb that will fill your kitchen with a brown cloud if you're not careful - this ALSO happened to me while making this cake) and beat on medium until just combined. Divide batter between the two pans and bake for ~ 1 hr and 10 mins.

4. To make the ganache, bring the cream, sugar, and corn syrup to a boil in a saucepan and whisk in sugar until dissolved. Remove pan from heat and add chocolate, whisking until melted. Add butter and whisk until smooth. Pour into a bowl or container and put in the fridge to firm up a bit.

When cake is done, set on a rack to cool for about 10 minutes and then remove cake from pans. When cool, you can assemble the cake. At this point, you can wrap the cake in plastic and put in the fridge overnight or in the freezer for longer. To save the caramel and ganache, just cover and put in fridge. Microwave on defrost for about 3 mins to soften them up when ready to use.

To assemble the cake, here's what you do. First, cut both cakes in half so that you have 4 layers. Place the layers on the counter, cut sides up. Put the first layer on your plate/cake stand, cut side up. Pour enough caramel sauce over the top so that you can spread it with a spoon and cover most of the surface. The caramel can (and should, a little) seep into the cake. Sprinkle with heath crunchies. On another cake layer, spread a thinnish layer of ganache on the cut side. Then put it on top of the first layer, chocolate side down - like a cake sandwich (!). Spread a thin layer of ganache on top of the cake and lay another layer of cake on top, cut side up. Repeat the caramel, heath crunchies, and then the fourth cake layer with ganache. Put the fourth layer on top, ganache side down. Frost the top and sides of the cake with the rest of the ganache.

You will thank me for this...

Croatian Cinnamon Walnut Swirl Breakfast Bread

Bread or cake? Who knows. I got this recipe from Saveur and LOVE it. We often had cinnamon bread for breakfast when we were growing up and there's nothing like cinnamon toast soaked with butter. This bread is almost like a pastry and the nuts in the swirl give it a little extra something. It's a fairly hassle-free bread - two rises, each for an hour...

For the dough:
1 1/4-oz. package of active dry yeast
1/4 cup sugar
3/4 cup milk, heated to 115 degrees
1/2 tbsp kosher salt
4 tbsp. butter, melted
1 egg
2 1/2 cups flour

For the filling:
1 cup walnut halves, toasted
1/2 cup sugar
4 tbsp unsalted butter
2 tbsp milk
1 tsp cinnamon
2 egg whites

1. Combine yeast, 1 tbsp sugar, and half the milk in the bowl of a stand mixer with a paddle attachment. Let sit until foamy, about 10 mins. Add the remaining sugar, milk, salt, butter and egg. Blend, then while still blending, add flour and beat until smooth. Cover with plastic and put in a warm place for an hour and doubled in size.

2. Puree the walnuts, sugar, butter, milk, and cinnamon in a food processor until smooth. Beat the egg whites until stiff peaks form. Fold into walnut paste.

3. Grease a 9x5x2.75" loaf pan with butter. On a floured surface, roll dough into 10x4" long oval, about 1/16" thick. It won't be a firm dough - at all. Spread the walnut mixture over the dough, leaving about 1/4" of dough around borders. Starting at the narrow end, roll dough tightly. Trim ends and place in loaf pan. Set in a warm place until doubled in size - 1 hr.

4. Heat oven to 350 and bake until toothpick comes out clean, about an hour.

Salted Caramel Apple Cake

It's apple season! I made this delicious cake a few weeks ago when Paddy and I visited Reebs and Andy up in Rangeley, ME. It was dessert and breakfast all in one weekend...the best kind of cake. Also great about this cake - the salted caramel sauce. I may have saved a little extra to put on ice cream the following week...

This recipe comes from Pinch of Yum, one of my new favorite blogs.

2 cups thinly sliced apples - slice on a mandolin to get them as thin as possible.

For the sauce:
1/2 cup salted butter
2/3 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 tsp vanilla extract

For the cake:
1/2 cup salted butter
1 cup brown sugar
2 eggs
1/4 cup milk
1 1/2 cups flour
1 tsp baking powder
1/2 tsp cinnamon

Preheat the oven to 325 degrees.

1. Generously grease a round 9-inch baking pan.

2. To prepare the sauce, melt the butter in a medium saucepan. Add the brown sugar, cinnamon, nutmeg, cloves, and vanilla. Keep over medium heat and cook for 3 minutes until smooth and thick. Pour the caramel into the greased cake pan but reserve a little - around 1/4 cup. Layer the apples on top of the caramel.

3. To prepare the cake batter, beat the butter and brown sugar until creamy. Add the eggs and milk and beat to incorporate. Stir in teh flour, baking powder, and cinnamon.  Pour the cake batter on top of the apples.

4. Bake for 45 minutes. Let cool for 10 minutes. Invert onto a plate and tap the top until the cake comes out on a plate. Pour the remaining caramel on top.

Cinnamon Pecan Coffee Cake

I feel like I've tried dozens of coffee cake recipes over the past few years. Why is it always better from the bakery? Any bakery! I finally came across this one in Cooking Light and it's now my go-to. It's got the perfect balance of cinnamon and sugar and comes out incredibly moist. LOVE IT. This can be made in a loaf pan or as cup-coffee-cakes...like Little Debbie ;)

Streusel
1/3 cup packed brown sugar
1/3 cup rolled oats
1 tbsp flour
1/4 tsp cinnamon
 Dash of salt
2 tbsp butter, melted
2 tbsp chopped pecans - must toast! Put on stovetop for 5 mins or so on medium.

Cake
2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
5 tbsp butter, softened
2/3 cup sugar
3 eggs
1 tsp vanilla
1 cup buttermilk

1. Preheat oven to 350.

2. Combine the struesel ingredients and set aside.

3. In a bowl, combine the first 4 ingredients and mix well. In a large bowl, combine the butter and sugar and beat on medium-high until well blended. 

4. Beating at low speed, add the flour mixture and buttermilk alternately, beginning and ending with the flour mixture. Beat until just combined.

5. Scrape half of batter into a 9x5 loaf pan coated with baking spray. Sprinkle half of the streusel mixture over the batter. Pour the rest of the batter on top and sprinkle remaining streusel on top.

6. Bake for 50 minutes. 

Mocha Double Layer Cake

I don't think that I have to explain how much I love chocolate. And cake. And coffee. So when you combine them all into a really moist chocolate cake? Perfection. I grew up in a house that made double layer cakes almost exclusively. There's something so pretty about a big, round, well-frosted cake. And as I always say - more layers = more frosting. So please don't try to make a sheet cake out of this...thank you.

Cake:
1 cup cocoa powder (plus more for dusting)
3/4 cup strong coffee, boiling
1 cup milk, room temp
2 3/4 cups cake flour
1 tsp baking soda
1/2 tsp salt
3 sticks of unsalted butter, room temp (plus more for pans)
2 1/2 cups sugar
1 TB vanilla extract
4 large eggs, room temp (put them in a bowl of hot water for 10-15 mins)

1. Preheat oven to 350. Generously butter two 8' round cake pans and dust with cocoa, tapping out excess.

2. In a medium bowl, sift the cocoa and whisk in the coffee and milk. Set aside to let cool.

3. In a medium bowl, sift the cake flour, baking soda and salt.

4. In a large bowl and using a rubber spatula, mix the butter until fluffy and gradually add the sugar and vanilla. Add the eggs one at a time, mixing after each.

5. Pour in the cooled cocoa mixture and mix until fully incorporated. Add the sifted dry ingredients to the chocolate mixture, stirring until just combined.

6. Pour the batter into the pans and bake for 35 minutes or until a toothpick comes out clean. Cool in the pans on a wire rack for 15 minutes, then take the cakes out and cool completely on the wire rack.

Frosting:

3 1/2 cups confectioners sugar
1 cup cocoa powder
1 1/2 sticks butter at room temp
1/4 cup milk, room temp
1/4 cup coffee
2 tsp vanilla extract

1. Sift the sugar and cocoa together in a large bowl.

2. Add the butter, milk, coffee and vanilla and mix with a spoon or spatula until mostly wet/incorporated.

3. Using an electric mixer, mix on medium speed until well incorporated and smooth.

Coconut Layer Cake

Have I mentioned lately that I love all things coconut? I'm all over anything that smells like a bottle of suntan lotion. And coconut + cake? Even better! Here's a simple cake recipe that actually takes a fraction of the usual layer cake time. The secret is in the very thin cake layers which allow for quick cooling. And more layers = more opportunities for frosting. Everybody wins!

*This recipe makes about three 1-inch cake layers. Add to make more!

Vanilla Cake

1 1/2 cups self-rising flour (don't have self-rising flour? Use 1 1/2 cups all purpose flour, plus 2 1/4 tsp baking powder, plus 1/4 tsp salt)
1 1/4 cups all purpose flour (still needed even if you use substitution above!)
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs at room temperature
1 cup milk
1 tsp vanilla extract

1. Preheat oven to 350 degrees.

2. Lightly butter three round cake pans. Nonstick pans come in very handy since the cake layers will be thin and fragile. (If you only have two, you can reuse one once the first two are out of the oven, it won't take long!)

3. In a medium bowl, combine the flours (and other dry ingredients if you substituted). Set aside.

4. In a large bowl, cream the butter until smooth with an electric mixer until smooth. Gradually add the sugar and beat until fluffy. Add the eggs, one at a time, beating after each.

5. Add the dry ingredients to the butter/egg mixture, alternating with the milk and vanilla. With each addition, beat until ingredients are incorporated, but don't overbeat!

6. Pour a third of the batter into each cake pan. You should have a very thin layer (1/2 inch or so).

7. Place the cakes in the oven and watch them! They will only take 5-10 minutes depending on thickness and your oven. Have a toothpick ready to test - they're done when a toothpick inserted in the middle comes out clean. When baking thin layers like this, they'll likely bubble a bit like a pancake. Remove when just cooked through or else they'll come out like crunch cookies :)

Cream Cheese Coconut Frosting

2 8oz packages of cream cheese, softened and cut into smallish pieces
6 TB unsalted butter, cut into pieces and softened
2 tsp vanilla
5 cups confectioners' sugar
2 cups shredded coconut

1. In a large bowl, beat the cream cheese and butter until smooth on medium speed. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time until smooth and creamy. Taste as you go, the sugar can be cut or added depending on preference. Add 1 1/2 cups of the coconut and mix to blend.

2. Ice your cake and sprinkle the remaining coconut on top.

Pumpkin Spice Tea Cake

I love the holidays, mostly because everything sweet is made with pumpkin. Pumpkin pie, pumpkin cheesecake, pumpkin spices...just opening the jar of nutmeg conjures elaborate images of pumpkin custard pies, turkeys, potatoes. My mom passed along this recipe for pumpkin cake and I make it at least 5-6 times a year - for myself, my colleagues, as Christmas gifts, thank you's, you name it. Everyone loves it and it's one of my favorites.

1 1/2 cups sugar
1/2 cup canola oil
2 eggs
1/2 can pumpkin
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
1/4 cup water

1. Preheat oven to 350 degrees.

2. In a large bowl, combine sugar, oil, and eggs. Add pumpkin and mix well.

3. In a medium bowl, combine the dry ingredients (sift to avoid lumps).

4. Alternately add the dry ingredients and the water until the batter is well mixed.

5. Pour into a lightly buttered loaf pan and bake about an hour or until a toothpick is inserted and comes out clean.

Guinness Cupcakes

What could possibly make a cupcake any better? A cupcake with beer. And not any beer, GUINNESS. Given that Reba and I spent the better part of the last few years at the Druid, it was only appropriate to have her and Andy's engagement party there. And as if we weren't getting enough Guinness from the bar, these cupcakes really topped it off. The cream cheese frosting even makes them look like mini pints of Guinness.

Chocolate & Guinness Cupcakes

1 (12 oz) bottle of Guinness
1/2 cup milk
1/2 cup vegetable oil
1 tbsp vanilla extract
3 eggs
3/4 cup sour cream
3/4 cup cocoa (Ghirardelli!)
2 cups sugar
2 1/2 cups all purpose flour
1 1/2 tsp baking soda

1. Preheat the oven to 350 degrees.

2. In a large bowl, mix the Guinness, milk, oil, and vanilla.

3. Beat in the eggs, one at a time, and then the sour cream.

4. In a separate bowl, whisk the flour, cocoa, sugar, and baking soda.

5. Gradually beat the dry ingredients into the Guinness mixture. The batter will seem a bit soupy and you may have to use a ladle to pour the batter into the cupcake tins.

Cream Cheese Frosting

1 8oz package of cream cheese, softened
1/3 cup cream (heavy or light)
~2-3 cups confectioners sugar

1. Beat the cream cheese until fluffy

2. Add the cream

3. Add the sugar. I like my cream cheese frosting tangy and cheesy, add more sugar if you like it sweet and/or to thicken the frosting a bit.

*The frosting will not be very thick, add sugar until it thickens a bit more if you need to. Otherwise, if you can, put the frosting in the fridge for a couple of hours and it'll thicken a bit. When frosting the cupcakes, put a large dallop on top and try to avoid getting too close to the edges, the frosting may run a bit and if you keep it right on top, it probably won't run off the cake.

Vanilla Cupcakes with Rich Chocolate Frosting

I baked 8 dozen of them this week trying out some new recipes to find the best for Reba and Andy's party. Needless to say, the vultures on the 7th floor of the JSI/World Ed office were very happy to add them to their breakfasts (none of us could wait until lunch).

Vanilla Cupcakes

1 1/2 cups self-rising flour
*(if you don't have self-rising flour, subsitute 1 1/2 cups all purpose flour + 2 1/4 tsp baking powder + 1/4 + 1/8 tsp salt)
1 1/4 cups all purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 eggs, room temperature
1 cup milk
1 1/2 tsp vanilla extract

1. Preheat oven to 350 degrees.

2. Sift the flour(s) together in a small bowl. Do sift! It makes a difference.

3. In a large bowl, cream the butter until smooth with an electric mixer. Gradually add the sugar until mixture is fluffy.

4. Add eggs one at a time and beat well after each.

5. Alternately add the flour mixture and the milk and vanilla, beating after each until incorporated but don't overbeat!

6. Fill 2 dozen cupcake liners and pop into the oven for 20 minutes or until toothpick comes out clean.

7. Cook cupcakes in tin for about 15 minutes and remove to finish cooling.


Rich Chocolate Frosting

3 1/2 cups confectioners sugar
1/2 cup cocoa powder (Ghirardelli is the best)
1/4 cup (1 stick) butter, melted
1/3 cup of milk
1 tsp vanilla extract

1. Add the flour and cocoa to a medium bowl and whisk together.

2. Add the butter, milk, and vanilla and beat until incorporated.

3. Depending on how thick you like your frosting, you may have to add a little more milk to make it creamier.

Nutella Layered Pound Cake

My sister and I used to make pound cake from a box mix when we were growing up. It was our favorite dessert. I never thought that pound cake needed frosting because it's already so rich and sweet. But let's face it, Nutella makes everything better! I discovered Nutella in Europe almost 15 years ago and since then it's been a love-hate relationship...loving it when I have a jar of it, hating it when my pants are tight in the waistline a week later. The great thing about it for this dessert is that unlike regular frosting, it's thickness holds up to the dense pound cake.

*It's best to bake the pound cake the day/night before you plan to serve it - so it's completely cool before you layer it with Nutella.

Pound Cake:

3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups sugar
3/4 cup butter, softened
1 tsp vanilla (add another 1/2 tsp for extra vanilla-ness!)
3 eggs
1 1/3 cups buttermilk
1 small jar of Nutella

1. Preheat oven to 350.

2. In a large bowl, beat the sugar, butter, and vanilla together on medium until light and fluffy.

3. Add eggs one at a time, beating mixture after each.

4. In a separate bowl, combine flour, baking soda, and baking powder together.

5. Add flour mixture and buttermilk alternately to the butter mixture, beating after each addition. Begin and end with the flour mixture.

6. Pour batter into a loaf pan (large) and bake at 350 for 45 minutes or until a toothpick comes out clean.

7. When finished baking, let the pound cake cool completely (overnight if possible).

Assembly:

Once cooled and removed from the loaf pan. Cut the pound cake horizontally into thirds (lengthwise). Spread about 1/4 inch of Nutella on the bottom layer and place the next section of pound cake on top. Spread more Nutella on the 2nd layer and place the top of the pound cake on top.

To serve, cut vertical pieces so that each slice has two layers of Nutella. For extra goodness, serve with a big scoop of vanilla ice cream.