Baked Sunday Mornings

a sweet journey through baked: frontiers | explorations | elements | occasions

You are here: Home / Home

In the Oven: Root Beer Bundt Cake

by Leave a Comment

Only seven recipes left! Next up on the schedule is a cake with an avalanche of root beer — the Root Beer Bundt Cake! Posting date is February 23.

Root Beer Bundt Cake
 
Print
Author:
Yield: One 10-inch bundt cake
Ingredients
For the root beer bundt cake
  • 2 cups root beer (do not use diet root beer)
  • 1 cup dark unsweetened cocoa powder
  • ½ cup (1 stick) unsalted butter, cut into 1-inch pieces
  • 1¼ cups granulated sugar
  • ½ cup firmly packed dark brown sugar
  • 2 cups all-purpose flour
  • 1¼ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
For the root beer fudge frosting
  • 2 ounces dark chocolate (60% cacao), melted and cooled slightly
  • ½ cup (1 stick) unsalted butter, softened
  • 1 teaspoon salt
  • ¼ cup root beer
  • ⅔ cup dark unsweetened
  • cocoa powder
  • 2½ cups confectioners’ sugar
To serve
  • Vanilla ice cream
Instructions
Make the root beer bundt cake
  1. Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out the excess flour.
  2. In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.
  3. In a large bowl, whisk the flour, baking soda, and salt together.
  4. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy—do not overbeat, as it could cause the cake to be tough.
  5. Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
Make the root beer fudge frosting
  1. Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth. Use a spatula to spread the fudge frosting over the crown of the bundt in a thick layer. Let the frosting set before serving, with the ice cream on the side.

 

In the Oven: Lemon-Almond Meringue Tarts

by Leave a Comment

Our next recipe is a bit involved, so you might want to plan ahead — we’re making Lemond-Almond Meringue Tarts! Posting date is February 9.

Lemon-Almond Meringue Tarts
 
Print
Author:
Yield: Eight 4-inch tarts
Ingredients
For the almond amaretto tart shells
  • 1 cup all-purpose flour
  • ⅓ cup finely ground blanched sliced almonds
  • 2 tablespoons finely ground amaretti cookies
  • 14 tablespoons unsalted butter, soft but cool, cut into 1-inch pieces
  • ⅓ cup plus 1 tablespoon confectioners’ sugar
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 1 tablespoon amaretto liqueur
For the lemon curd
  • ¾ cup fresh lemon juice (from about 6 lemons)
  • Grated zest of 2 lemons
  • 2 large eggs
  • 7 large egg yolks (reserve the whites for the topping)
  • ¾ cup sugar
  • 4 tablespoons (½ stick) butter, softened
For the amaretto meringue topping
  • 7 large egg whites
  • 1¾ cups sugar
  • ½ teaspoon cream of tartar
  • 1 tablespoon plus 1 teaspoon amaretto liqueur
To assemble the tarts
  • Crushed amaretti cookies, optional
Instructions
Make the almond amaretto tart shells
  1. In a small mixing bowl, stir the flour, almonds, and cookies together.
  2. Put the butter in the bowl of an electric mixer fitted with the paddle attachment. Pour the confectioners’ sugar over the butter and, using your hands, toss to make sure each piece of butter is fully coated. Beat on medium speed until just combined. Scrape down the bowl and add the egg yolk. Beat until combined. With the mixer on low to medium, very slowly pour in the flour mixture, mixing until combined. Scrape down the bowl and add the cream and liqueur and mix until combined.
  3. Using your hands, form the dough into a ball (it will be sticky), wrap it in plastic, and refrigerate for 3 hours.
  4. Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Cut the dough into eight equal pieces, about 2 ounces each, and gently shape each piece into a smooth disk. The dough will be sticky. Make sure to turn the dough over (use a spatula or a bench knife) as needed and keep the work surface floured. Put the dough disks in the refrigerator for 10 minutes.
  5. Using a rolling pin, roll each dough ball into a 6-inch round just over ¹\8 inch thick. Place a round over a 4-inch tart pan and very gently press the dough into the pan. Roll the rolling pin over the pan to trim off excess dough. Repeat with the remaining dough rounds. Use any excess dough trimmings to make a ninth tart shell, or freeze them for another time. Put the tart pans in the refrigerator for 30 minutes.
  6. Preheat the oven to 375 degrees F. Remove the tarts from the refrigerator, then arrange on a baking sheet and gently prick the dough with a fork.
  7. Bake until golden brown, about 20 minutes, rotating the baking sheet halfway through the baking time.
  8. Transfer the tart pans to wire racks and let cool completely.
Make the lemon curd
  1. In a small bowl, combine the lemon juice and zest and let sit for about 10 minutes to soften the lemon zest.
  2. In a medium nonreactive bowl, whisk the eggs, egg yolks, and sugar together until combined. Add the lemon juice and zest and whisk until just combined.
  3. Set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl. Cook, stirring constantly with a heatproof spatula, until the mixture has thickened to a puddinglike consistency, about 6 minutes.
  4. Remove the bowl from the pan and whisk in the butter until emulsified. Strain the mixture through a fine-mesh sieve into a bowl. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Set aside at room temperature while you make the meringue.
Make the amaretto meringue topping
  1. Whisk the egg whites and sugar together in a nonreactive metal bowl until combined.
  2. Set the bowl over a saucepan of simmering water. Cook, whisking constantly, until the sugar is completely dissolved and the mixture registers 140 degrees F. on an instant-read thermometer, 6 to 8 minutes.
  3. Remove the bowl from the pan and, with an electric mixer fitted with the whisk attachment, beat the mixture on high speed until stiff peaks form, adding the cream of tartar when the mixture begins to thicken or after 3 minutes. When the mixture almost holds stiff peaks, after about 6 minutes, add the liqueur and beat to incorporate it.
Assemble the tarts
  1. Divide the warm lemon curd evenly among the tarts. Use a large ice cream scoop with a release mechanism to drop mounds of meringue on top of the lemon curd. Spread the meringue out toward the edges of the tart. Add more meringue to your liking (you will have extra, which you can use to make meringue cookies; see below).
  2. Preheat the broiler to high. Slide the tarts under the broiler and cook until just brown.
  3. If using, sprinkle the crushed cookies on top of the meringue and serve.
  4. These tarts should be eaten within 24 hours. If you are making them for dinner, prepare them in the morning and leave them at room temperature until ready to serve.

 

In the Oven: Coconut Snowball Cupcakes

by Leave a Comment

Our next bake is coconut, coconut, and more coconut! Posting date is January 26.

Coconut Snowball Cupcakes
 
Print
Author:
Yield: 24 cupcakes
Ingredients
For the coconut cupcakes
  • 2 cups cake flour
  • ½ cup all-purpose flour
  • 2¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons (¾ stick) unsalted butter, softened
  • ½ cup shortening, at room temperature
  • 1½ cups sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 cup ice water
  • 2 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup shredded, sweetened coconut
For the coconut pastry cream
  • 2 cups half-and-half
  • 1 cup unsweetened coconut flakes
  • 6 large egg yolks
  • ½ cup sugar
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
For the coconut frosting
  • 1½ cups sugar
  • ⅓ cup all-purpose flour
  • 1½ cups milk
  • ⅓ cup heavy cream
  • 1½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
  • 1 teaspoon pure vanilla extract
  • ½ cup coconut pastry cream
to assemble the cupcakes
  • ½ cup shredded, sweetened coconut
Instructions
Make the coconut cupcakes
  1. Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
  2. Sift the flours, baking powder, baking soda, and salt together into a large bowl and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, add the egg, and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
  4. In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter. Fold the shredded coconut into the batter.
  5. Fill the cupcake liners about three-quarters full. Bake for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pans and place them on the rack to cool completely.
Make the coconut pastry cream
  1. Set a fine-mesh sieve over a medium bowl.
  2. In a medium saucepan over low heat, bring the half-and-half to a simmer. Add the unsweetened coconut, cover, and simmer for 20 minutes to let the coconut steep. Strain and discard the coconut.
  3. In another medium bowl, whisk the egg yolks with the sugar, flour, and salt until the mixture is pale, about 1 minute. Whisk half of the warm half-and half into the egg yolk mixture, then pour that mixture into the remaining half-and-half in the saucepan and cook over medium heat, whisking constantly, until thickened, about 6 minutes. Remove the saucepan from the heat and whisk in the vanilla. Strain the pastry cream through the sieve and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate the coconut pastry cream for about 1 hour, or until chilled.
Make the coconut frosting
  1. In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
  2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
  3. Add the vanilla extract and ½ cup of the freshly made coconut pastry cream and continue mixing until combined. If the frosting is too soft, put it in the refrigerator to chill slightly, then mix again until it is the proper consistency.
Assemble the cupcakes
  1. Fill a pastry bag fitted with a medium tip with the remaining coconut pastry cream. Puncture the center of a cupcake with the tip and squeeze approximately 1 teaspoon of coconut pastry cream into the cupcake. Repeat for all cupcakes.
  2. Frost the top of each cupcake with the coconut frosting and sprinkle with shredded coconut.

 

In the Oven: German Chocolate Cake

by 2 Comments

We are entering 2020 with our last ten recipes from Baked – New Frontiers! It’s been a delicious nine-year journey.

Next up, we’re firing up our ovens again to make a German chocolate cake. The cake can be made with our without the milk chocolate frosting, up you you. Posting date is January 12!

5.0 from 1 reviews
German Chocolate Cake
 
Print
Author:
Yield: 1 (8-inch) cake
Ingredients
For the German chocolate cake layers
  • 2 1⁄4 cups cake flour
  • 3⁄4 cup dark, unsweetened cocoa powder, like Valrhona
  • 1 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 3⁄4 teaspoon salt
  • 1 cup hot coffee
  • 1 cup buttermilk
  • 1 1⁄4 cups (2 1⁄2 sticks) unsalted butter, softened
  • 2 1⁄4 cups sugar
  • 5 large eggs
  • 1 1⁄2 teaspoons pure vanilla extract
  • 4 ounces dark chocolate, melted and cooled
For the coconut pecan filling
  • 1 1⁄3 cups shredded sweetened coconut
  • 1 cup sugar
  • 1⁄2 cup (1 stick) unsalted butter
  • 1 cup evaporated milk
  • 1 teaspoon pure vanilla extract
  • 3 large egg yolks
  • 1 1⁄3 cup toasted pecans, chopped coarsely
Instructions
Make the German chocolate cake layers
  1. Preheat the oven to 350 degrees F. Butter three 8-inch cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
  2. Sift the cake flour, cocoa powder, baking powder, baking soda, and salt into a medium mixing bowl. In a small bowl, whisk together the coffee and buttermilk.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat to incorpo- rate. The mixture will look light and fluffy.
  4. Add the flour mixture, alternating with the coffee/buttermilk mixture, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and fold in the melted chocolate.
  5. Divide the batter among the prepared pans and smooth the tops. Bake for 30 to 35 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack and remove the pans and let cool completely. Remove the parchment.
Make the coconut pecan filling
  1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. Spread half of the coconut evenly across the pan and place in the oven for 5 minutes or until the coconut begins to brown. Remove from the oven and cool on a wire rack.
  3. In a large saucepan, stir together the sugar, butter, evaporated milk, vanilla, and egg yolks. Bring the mixture to a boil, stirring constantly. After the mixture begins to boil and thicken, remove from the heat and stir in the toasted coconut, regular coconut, and pecans.
  4. Place the pan over an ice bath (a large bowl filled with ice) and stir the mixture until cool.
Assemble the cake
  1. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread one third of the filling on top. Add the next layer, trim and frost with one third of the filling, then add the third layer. Trim the top, and frost with the remaining filling.
Notes
How to store: The cake will keep in an airtight container, at room temperature, for up to 2 days.