Monday, May 31, 2010
First, I apologize for the lateness of this post. I was having a hard time thinking of a good buttermilk cake that I wanted to try. I was intrigued by the fruity versions of the cakes posted however none of them made me want to break out my pans. I thought the brown sugar version might be good, but just not what I was looking for. Then I realized I was craving some chocolate cake. I had seen some at a little bakeshop and wished I had eaten a piece. So after a quick search I came up with a pretty good recipe and decided to give it a stab. Of course I put things off, then baked the cake late one night. It was delicious, and I was all ready to post when we had to head out of town for the holiday weekend. But now we are back and here is my post with partial pictures*
First, I prepped my pans. A layer of cooking spray, a layer of waxed paper, another layer of cooking spray and a dusting of cocoa powder.
Next was the measuring of the dry ingredients.
I didn’t take pictures of the buttermilk I made, but it turned out well.
*Now this is where you have to use your imagination. My camera had a run in with a sippy cup full of water and is no longer working so I haven’t been able to rescue the final product photos yet.
Since I thought it was a good idea to bake this cake at night I had to wait for it to cool so I could frost it. After an hour or so I thought it would be cool enough so I mixed up the cream cheese frosting listed on the recipe but I only added about ¼ of the sugar. I filled the middle and stacked the top then realized the cakes were still a bit too warm so I quickly frosted the cake before it slid apart. After some photos, I cut 1 piece out and quickly refrigerated the rest. It was nice and warm and delicious. Yum!
[ie dont like at all] Mango ICecream and Mango Mouse , yet am gaga over this MAngo CUrd.... well but aint here to figure my taste buds ,but only indulge them ...and hope to indulge urs too , ALONGWITH mine!!!
FOR MANGO CURD ,CLICK HERE
A buttery mango BATTER WITH A LAYER IN BETWEEN AND TOPPED WITH
MANGO BATTER and some MANGO CURD...
When HAVE d CAKE, one of d wonderful groups am a member of, chose ButterMilk Cake , well Gerri and Rena thanxx for the wonderful Choice, i was more than jus happy....coz ,most of the buttermilk cakes i loved ,had fruits and am totally donnuty at the moment for fruity delights.
HAve quite a few more bookmarked and another baked too, and maybe i'll post another one Jus about soon...
U can sub Sour cream for buttermilk ,but i prefer buttermilk:-))
And added lods of Mango Curd too:-))
BUTTERMILK and MORE
What exactly is buttermilk? [as far as my knowledge, exprnce and reading goes:-)]
Well the only commercial one we ger readily here, is a lightly spiced watery one:-)
Really good for marinating meats though, But the water i strain after draining yogurt thru a cheese cloth is also butter milk[BM] to me, but thats talking of the low fat kinda buttermilk.
Now for the sake of the word Butter in BM [lol], lets get to the thicker version of BM, i normally would use some yogurt [almost always make buttermilk at home] with half&half and whole , let it stand in a warm place for a thick buttery BM...
Well then i love the CRUZE's BM story as muc as their Delicious good BM pound Cake too....
There's lods to learn about buttermilk all around the place too, and i loved reading about BM here , here and here too!!!
What i did was whisk some yogurt [Nestle curd], add some warm half and half[lite cream] and let stand for 3 hours...perfect!!
Before we get back to our buttery MANgo BM Cake, featured here [yummmmmmmmmmmmmm!!!]
For the MANGO CAKE HERE , i read this recipe at Trini GOurmet , a good mango cake, and GELs Kitchen Mango Cake
Adapted From NY times ,a butter cake by MArgaret Brauns
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (4 sticks) unsalted butter, softened
- 4 1/2 cups sugar, plus 1/2 cup for sprinkling
- 4 large eggs [or 6 if u skip the mango curd]
- 2 teaspoons pure vanilla extract [i used 3 whole vanilla beans]
- Finely grated zest of 4 lemons (for lemon cake, but i do love what it did to the mango cake]
- Juice of 1 lemon (for lemon cake-optional]
- 1.5 cups sour cream
- 1.5 cups Mango chunky mango bits with juice
- [as i chopped a few mangoes, i had pieces from the cups and thick puree from the seeds]
- 3/4 cup mango curd[am sure i added a bit more:-)]
~~~this quantity makes quite a bit of cake, i halved it and still had lods of cake
~~~if making a few cuppys too, tip the tops with some mango Curd ...delicious!
~~~love the crust that forms atop with the sprinkled sugar:-)
~~~the original called for 6eggs but since i had mango curd ,i cut it down to 4:-))
- 1.Preheat oven to 325 degrees.
- Butter and flour two 10-inch round cake pans.
- I buttered a few heart shaped cuppy cakes moulds and a large mould.
- Sift together the flour, baking powder, baking soda and salt.
- 2.In another bowl, cream the butter and 4 1/2 cups of sugar until fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla or scrape the vanilla seeds into the batter.
- Add the lemon zest and juice and the cubed mango pieces and puree mash.
- 3.Add the dry ingredients to the egg mixture, alternating with the buttermilk and mango curd.
- Scrape batter into prepared cake pans.
- A few cakes , were half filled, a mango slice inbetween and then covered with batter again!
- 4.Sprinkle the remaining 1/2 cup of the sugar on top of the batter or a mango slice if u want too or both!
- Bake until set, when a cake tester inserted in center comes out clean (about 1 hour).
- 5.Let the cakes cool in their pans, and then invert them onto a rack.
- Right outa the oven , we popped a few ,right into our mouths....warm and tender and so so soft......
- Delicious and butterly so.....flavor sure develops the next day!!!
- Some part of the cake was almost like a pudding cake....
- While some was soft and tender.......
nOTE -With this dessert the Lees suggest a dry Champagne, like Veuve Clicquot.
Now for the GIveAway.... avery pretty Giveaway......
FOR THE MANGO CURD RECIPE AND BAKE IT PRETTY GIVEAWAY AND MORE PICTURES HOP HERE.
I had a great time making this cake. It was the perfect recipe because we were leaving for Mexico in a few days. I see that everyone had fun putting their own spin on it.
Fresh blackberries and raspberries made this cake so refreshing.
I took photos of the final product but couldn't find them in time for the wrap up. My berries ended up on the bottom of the cake, so I made them Upside-down Buttermilk Berry cakes. Still delicious; still tasty and very yummy with vanilla gelato on top!
Saturday, May 29, 2010
I am so excited to be able to particpate in Have the Cake. I had my first challenge for the month of May which is a Buttermilk Cake. Well, it just so happens I have an old standby that has been in my family for as long as I can remember. Folks, this is really a delicious buttermilk cake. The cake is moist and tender, the cheese filling is yummy and who doesn't like crumb topping.
Preheat oven to 350 degrees
Butter and Grease a 9 inch spring form pan and use a cookie sheet to double pan your cake
It is best to have all your components for this cake already mix, and ready for assembly when you start the baking process.
1 1/2 cups flour
1 t. baking powder
1/4 tsp. salt
1 stick butter
1/2 cup sugar
2 large eggs, room temperature
1/2 cup butter milk room temperature
Beat the butter and sugar until creamy and smooth, Add eggs and continue to beat until fluffy. Sift flour with salt and baking powder. Alternate your flour mixture with your buttermilk mixture. Put into springform pan and smooth out. Put a cookie sheet on the bottom of springform pan, (double pan) Bake for about 20- 25 minutes until it is slightly firm to touch.
8 oz. room temperature, soft cream cheese
3 T. very soft butter
1/4 cup sugar
1/4 cup buttermilk
1 T. Flour
1 egg yolk
1/2 tsp. vanilla extract
In your mixer with paddle attachment, cream your cream cheese, sugar, butter until creamy. Add your egg yolk and buttermilk. Add flour and vanilla, continue to beat until smooth.
OPTIONAL: 1/4 cup, smooth preserves with spoon (any flavor, guava, raspberry, blueberry, etc.) I have done this cake without preseves and it is still delicious.
1 1/2 cup flour
1 cup brown sugar
2 t. baking powder
Pinch of salt
1 stick very soft butter
2T. water optional, only to bring crumb mixture together, into large and small lumpy crumbs.
In mixer with paddle attachment, add flour, sugar, salt, baking powder mix until well incorporated. Add butter continue to mix. If butter does not form small and large crumbs add a little cold water as necessary to get the crumbs to form.
Powder sugar to decorate.
Assembly: Preheat oven to 350 degrees, Use a 9 inch spring form pan, butter and flour, well.
Bake your cake for 25- 30 minutes. Take out of oven. When a firm top is formed, smooth your preserves gently onto the warm cake than smooth your cream cheese filling, as well, return to oven and bake for 15 minutes more, remove from oven. Add your crumb mixture and bake for another 30 minutes. If cake is getting to brown, put a piece of foil on top. Let cake cool for about 6 hours or over night. Do not remove from pan until fully cooled. Your can turn cake on to another plate to remove the bottom of the spring form pan. Sprinkle with powder sugar and serve. This cake will keep well for 3 days if covered well.
Thursday, May 27, 2010
Tuesday, May 25, 2010
On Saturday morning I told Sophie. That's it. I am getting my beach body back.
(It's amazing what not running 40 miles a week while still going to the gym the other three days a week will do to your beach body.)
So I made a plan for myself. (In my head. If I had written it down, I might have had proof that any of this had happened. And then I might have had to stick to it. And that might have been a shame.)
Which included adopting Mark Bittman's vegan-before-dinner diet. And a whole lot of Greek yogurt.
That virtuosity lasted all of about three hours before she found me in the kitchen knee-deep in a buttermilk-infused cake batter.
It has blueberries! I replied indignantly to her arched eyebrows.
Maybe I'll just forget the bathing suit. Go with a really nice (loose) sundress instead.
This month's pick for Have the Cake was Gourmet's infamous buttermilk cake that has made the rounds on just about every blog imaginable since it was published in June 2009. And with good reason. One. It is easy. And delicious. Two things I look for in a cake. Two. It pairs well with just about any berry. So no matter what you have sitting in that bowl on your counter. Throw it in. Mix. Match. Experiment. This cake is a survivor. It will prevail. Three. It goes really well with strawberry whipped cream. Which is my new obsession. And my own little twist to the cake. An attempt to kick all of the living virtuosity out of it. If you will. Totally worth it.
Blueberry Buttermilk Cake
Makes 1 9-inch cake, adapted from Gourmet
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick butter, softened
2/3 cup plus 1 1/2 tbsp sugar, divided
1/2 tsp vanilla extract
1 large egg
1 tsp lemon zest
1/2 cup well-shaken buttermilk
1 cup blueberries
1. Preheat the oven to 400. Grease a 9-inch cake pan.
2. Mix the flour, baking soda, baking powder, and salt. In a larger bowl, cream together the butter and 2/3 cup sugar until fluffy. Add in the vanilla extract and lemon zest. Add egg and beat well.
3. In three batches, add the flour, alternating with the buttermilk. Mix until just combined. Pour the batter into the cake pan. Scatter the blueberries on top. Then scatter the 1 1/2 tbsp sugar on top.
4. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Strawberry Whipped Cream
1 cup heavy whipping cream
1/3 cup sugar
1/4 cup pureed strawberries
1. In a large mixing bowl, whip the heavy cream until it has the consistency of whipped cream. Add in the sugar. Add in the strawberry puree. Whip until it again reaches desired consistency.