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In the Oven: Burnt Sugar Bundt Cake with Caramel Rum Frosting
Posting date is Sunday, October 7th.
Recipe from Baked Explorations.
Burnt Sugar Bundt Cake Recipe
For the Burnt Sugar Liquid
½ cup granulated sugar
1/2 cup heavy cream
Approximately 3/4 cup coconut milk
1 ½ tablespoons fresh lemon juice
For the Bundt Cake
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 ¼ cups unsalted butter (2. sticks) cut
into 1-inch cubes, at room temperature
2 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
Burnt Sugar Liquid (see above)
For the Caramel Rum Frosting
1/2 cup (1 stick) unsalted butter
2 tablespoons dark rum
2 1⁄3 cups confectioners’ sugar
Burnt Sugar Liquid (see above)
Make the Burnt Sugar Liquid
In a medium saucepan over medium heat, slowly melt the sugar. Use a wooden spoon to stir it continuously to ensure even melting. When the sugar turns a dark caramel color, remove the pan from the heat and slowly stream in the cream while continuing to stir (don’t worry if mixture starts to clump). Return the pan to medium heat and stir until completely combined; cook for 2 minutes longer, stirring. Transfer the burnt caramel mixture to at least a 2-cup heatproof liquid measuring cup (like Pyrex) and add enough coconut milk to make 1 1/4 cups liquid. Add the lemon juice. Whisk to combine, divide the mixture in half, and set both portions aside.
Make the Bundt Cake
Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray; alternatively, butter it thoroughly, dust it with flour, and knock out the excess flour. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat for 5 more seconds. Retrieve one of the reserved portions of burnt sugar liquid. Add the flour mixture in three parts, alternating with the burnt sugar, beginning and ending with the flour mixture. Scrape down the sides and bottom of the bowl and beat again for 10 seconds. Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a small sharp knife inserted into the center of 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 Caramel Rum Frosting
Put the butter, rum, confectioners’ sugar, and remaining portion of burnt sugar liquid in a food processor. Pulse in short bursts until the frosting is shiny and smooth. Use an offset spatula to spread the frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving.
Caramel Shard Topping
This caramel shard decoration is entirely optional—but it looks spectacular. Ingredient – 1/2 cup granulated sugar. Place the sugar in a small saucepan. Add enough water—it takes approximately 1 teaspoon—to make it the texture of wet sand. Cook on high heat until the sugar turns amber. Pour the caramel onto a half-sheet pan lined with a Silpat (or other silicone nonstick) baking mat. Let cool. Break the cooled caramel into small shards and use them to decorate the frosted cake.
Makes one 10 inch Bundt Cake.
Ready-Set-Bake!
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Whiskey Pear Tart
Leave your Links: Whiskey Pear Tart
So? How did everyone do? Did you like this tart? Will you make it again? Leave your links in the comments, we’ll round up the posts in a little bit. Happy blog hopping!
In the Oven: Whiskey Pear Tart
We’re back to Baked Explorations this week, with a boozy pear tart. Note that this isn’t a last-minute thing; the tart is pretty simple to make but the pears need to sit overnight. Posting date is September 23!
Whiskey Pear Tart
yield: one 14-by-4-inch rectangular tart or one 11-inch round tart
For the pears and poaching liquid
1 (15-ounce) can pear halves in heavy syrup, about 6 halves
1 1/2 tablespoons fresh lemon juice
2 tablespoons whiskey
3 tablespoons sugar
1 tablespoon pure vanilla extract
For the basic sweet tart dough
¼ cup sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 large egg, beaten
For the almond cream filling
1/4 cup (1/2 stick) unsalted butter, cool but not cold
4 1/2 ounces almond paste
1 large egg
1 ½ tablespoons cornstarch
1 tablespoon whiskey
For the pear glaze
Reserved syrup and reserved “poaching” liquid from pears
1 teaspoon whiskey
3/4 teaspoon cornstarch
Make the pears and poaching liquid
Strain the pears and reserve the heavy syrup (for the glaze) in a small, covered bowl or cup in the refrigerator.
In a medium, nonreactive bowl, whisk together the lemon juice, whiskey, sugar, and vanilla. Toss the pears with the liquid, cover the bowl tightly with plastic wrap, and refrigerate overnight.
Make the sweet tart dough
Put the sugar, flour, and salt in a food processor and pulse until combined. Add the butter and pulse until sandy (about 6 to 10 quick pulses). Add the egg and pulse just until the dough begins to form a mass. Form the dough into a disk, wrap it tightly in plastic, and refrigerate it overnight (or for at least 1 hour).
Bake the crust
Dust a work surface with a sprinkling of flour. Use a rolling pin to roll the dough about 1/4 inch thick into either a rectangle about 15 inches long or into a round about 12 inches in diameter. (Note: The dough will be sticky. Make sure to turn it with a bench knife or offset spatula as needed and keep the working surface floured. Some people find it easier to roll dough between two layers of plastic wrap. This can ease transfer and be a bit less messy.)
Ever so gently, guide the dough into the tart pan, without pulling it, and lightly press it into place. Roll the rolling pin over the pan to trim off excess dough. Place the tart pan in the freezer for 30 minutes.
Preheat the oven to 375 degrees F.
Line the tart shell with aluminum foil and fill it three-quarters full with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake for another 10 minutes, or until lightly browned. Transfer the tart pan to a wire rack to cool. Leave the oven on.
Make the almond cream filling
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and almond paste on medium speed until the mixture is light, fluffy, and smooth, 3 to 4 minutes. Add the egg and beat until combined. Sprinkle the cornstarch over the filling and turn the mixer to low. Drizzle in the whiskey and beat until it is combined. Spread the almond cream filling evenly over the cooled tart shell.
Drain the pear halves, reserving the soaking liquid, and arrange them decoratively on top of the almond cream. Bake for 35 to 40 minutes, or until the almond cream puffs up and sets and the crust turns golden brown. Let the tart cool on a wire rack while you make the glaze.
Make the pear glaze
Place the syrup and soaking liquid in a medium pan over medium heat and gently boil until the liquid is reduced to about 3/4 cup. Remove it from the heat and whisk quickly and continuously for 1 minute to speed cooling. Add the whiskey and cornstarch and whisk to combine. Set the pan over medium-high heat, bring the glaze to a boil, and cook it for 1 minute. Use a pastry brush to apply the glaze gently to the tart.
Remove the tart from the pan and serve it as soon as possible. The tart will keep at room temperature, covered, for up to 3 days, but the crust will turn slightly soggy after the first day.
Baked Note: At first, I was hesitant to use canned fruit for this tart, but if you find the right brand (with all natural ingredients), you will get a consistent and wonderful tart every time. If you happen to come across excellent fresh pears at a farmers’ market, poach away, using the traditional method in the book. This is a two day project so make sure you read through all the steps before getting started.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Lady Praline Chiffon Cake
Gorgeous cakes!
Leave Your Links: Lady Praline Chiffon Cake
What did you think?
Don’t forget, linking up this week gives you a bonus entry for the Baked Giveaway package!
Baked Sunday Mornings is having a giveaway to celebrate the release of Baked Elements! Win a cool BAKED package of goodies including a Baked t-shirt, tote and packaged mixes (which are absolutely delicious), courtesy of Matt & Renato!
Earn an entry into the contest by baking and posting with us on September 16 – we’re starting with the Brookster, from Baked Elements.
And if you want to earn another entry, bake and post on September 9: the Lady Praline Chiffon Cake, from Baked Explorations.
We’d love for you to join our group!
In the Oven: Lady Praline Chiffon Cake
Baked Sunday Mornings is having a giveaway to celebrate the release of Baked Elements! Win a cool Baked package of goodies including a Baked t-shirt, tote and packaged mixes – all courtesy of Matt and Renato (thanks, Baked!).
Earn an entry into the contest by baking and posting with us on September 16 – we’re starting with the Brookster, from Baked Elements.
And if you want to earn another entry, bake and post this Lady Praline Chiffon Cake, as part of our continuing effort from Baked Explorations. Posting date is September 9th.
NOTE : there’s an error in this recipe in the first printing of Explorations. It says to fold in the orange zest with the egg yolk and flour mixture. Then in the next paragraph it says to add the zest to the egg whites. The correct instruction is to add the orange zest to the yolk and flour mixture.
Lady Praline Chiffon Cake
Baked Explorations p. 149
1/4 cup firmly packed dark brown sugar
1/2 cup plus 2 tablespoons granulated sugar
1 1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
5 egg yolks plus 1 egg
1 tablespoon pecan liquor
3/4 cup vegetable oil
5 egg whites
1/4 teaspoon cream of tartar
zest of 1 small to medium orange
Preheat the oven to 325 degrees F. In a medium bowl, use your hands to run the dark brown sugar into the granulated sugar until all lumps are gone and the sugars are combined. In a large bowl, sift the flour, baking powder and salt together. Whisk the sugar mixture into the flour mixture.
In another bowl, whisk together the egg yolks, the egg, and liqueur until smooth. Stir in the oil and 1/2 cup water until combined. Make a well in the center of the dry ingredients and pour the wet mixture into it. Use a rubber spatula to fold the wet ingredients into the dry ingredients, add the orange zest, and fold until just combined. Do not overmix.
In a clean bowl, whisk the egg whites, cream of tartar, until stiff peaks form. Do not overbeat. Gently fold the egg whites into the batter and pour it into an ungreased 10-inch tube pan, with a removable bottom.
Bake the cake for 50 to 60 minutes, rotating the pan halfway through the baking time, until a toothpick inserted in the center comes out clean. Invert the pan over a wire rack to cool completely, about 2 hours. (If the cake has risen above the top of the pan, invert it onto the neck of a bottle to hold it aloft.) To release the cake, run an offset metal spatula along the inner and outer edges of the pan. Sprinkle the wire rack with a little confectioners’ sugar so the cake will not stick, and place the cake on the rack. Sprinkle slices with confectioners’ sugar before serving.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Heartland Turtle Bars
Leave your Links: Heartland Turtle Bars
So? How did everyone enjoy these sweet bars? Leave your links here! Happy blog hopping :)