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An American Classic: Fresh Pineapple Upside-Down Cake

 

Our friends hosted us at a lovely dinner party this weekend and I offered to bring dessert.  Pineapple upside-down cake is a quintessential American dessert, and a recipe I've always wanted to try.  

The pineapple upside-down cake was originally devised in the 1920's as a way to promote canned pineapple, which had recently come on the market through Dole Co.  Women's magazine's began running recipes featuring the pineapple cakes, studded with Maraschino cherries, baked in a cast-iron skillet.  

As you can imagine, using fresh pineapple is far superior, though it remains a very simple cake to make.  A generous amount of butter coats the bottom of the pan, then is covered by brown sugar, fresh pineapple, and a vanilla cake batter.  As the cake bakes, the fruit juice combines with the butter and sugar to make a sticky, gooey caramel.  This sweet nectar seeps into the cake after it is inverted and rests on your serving platter.  This technique can also be used with slim wedges of fresh apricots, peaches or plums, or even slices of tart apple tossed in cinnamon.  

Fresh Pineapple Upside-Down Cake
(recipe from Epicurious.com)

Ingredients
1 2/3 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 fresh pineapple, halved lengthwise, cored and peeled
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup packed light brown sugar
2/3 cup granulated sugar
1 tsp pure vanilla extract
2 large eggs, room temp
2/3 cup well-shaken buttermilk

1.  Put oven rack in middle position and preheat oven to 350 degrees.

2.  Sift together flour, baking powder, baking soda, and salt into a bowl.  Cut pineapple crosswise into 1/4-inch -thick wedges.  

3.  Butter a 9-inch round cake pan (2 inches deep) lightly on sides and generously on bottom of pan using 1/2 stick of butter.  Sprinkle all of the brown sugar over the butter, and arrange pineapple over it, starting in the center of the pan and overlapping slices slightly.

4.  Beat together remaining stick butter, granulated sugar, and vanilla with an electric mixer at medium speed until light and fluffy, about 2 minutes.  Add eggs 1 at a time, beating well after each addition.  Reduce speed to low and add flour mixture alternately with buttermilk in batches, beginning and ending with the flour.  Mix just until batter is smooth.

5.  Spread batter evenly over pineapple and bake until a wooden toothpick inserted in center of cake comes out clean, 40 to 45 minutes.  Cool 15 minutes in pan on a rack.  Run a knife around the edge of the cake, then invert cake onto a plate and remove the pan.  Cool to room temperature.  Serve with vanilla ice cream.

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A Springy Dessert: Carrot Cake Cupcakes with Cream Cheese Frosting

My lovely friend Marie and her fiancé, Zach, recently had us over for dinner.  Marie is a vegetarian and a wonderful cook, and the main course was rustic and fully satisfying; Creamy Polenta with Mushrooms and Sherry.  I offered to bring dessert, and because of our mutual love of carrot cake, I made these simple cupcakes.  I think cupcakes are a great dessert to bring to a dinner party... no serving utensils required.

I finely grated some carrots and sprinkled them on top as a vibrant garnish.  Pretty, right?

Carrot Cake Cupcakes
Makes 12 cupcakes

Ingredients
For the Cupcakes
4 medium carrots
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
3/4 cup vegetable oil
3 large eggs
1 cup packed light brown sugar
1 tsp pure vanilla extract

For the Frosting
4 oz (1 stick) unsalted butter, room temperature
6 oz cream cheese, room temperature
1/2 lb (2 cups) confectioner's sugar, sifted
1/2 tsp pure vanilla extract

1.  Preheat oven to 350° with a rack positioned in the middle.  Line muffin cups with paper liners or spray with non-stick baking spray.  Coarsely grate enough carrots to measure 2 cups using the large teardrop holes of a box grater.  Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a bowl.  Whisk together oil, eggs, brown sugar, vanilla and grated carrots in a large bowl, then stir in flour mixture until just combined.

2.  Divide batter between muffin cups and bake until golden and a wooden toothpick inserted into the middle comes out clean, 20 to 25 minutes.  Cool in pan on rack for 10 minutes.  Remove from pan and cool on rack until completely cool, 1 hour.

3.  For icing, beat butter and cream cheese in a standing mixer on medium-high speed until fluffy, 2 to 3 minutes.  Reduce speed to low and add sugar, one cup at a time, and then vanilla, until smooth.

4.  Frost cupcakes.  For a garnish, finely grate a few tablespoons of carrot.  Squeeze dry between paper towels.  Sprinkle over cupcakes.

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A Unique Italian Dessert: Polenta Almond Cake

     
Click here to download:
A_Unique_Italian_Dessert_Polen.zip (8015 KB)

We had some friends over for dinner this weekend, and the main course included Grilled Halibut with Lemon and Fresh Oregano, Mashed Potatoes, and Fennel Slaw.  I felt that a chocolate dessert would overpower the delicate winter flavors, so I sought out a brighter finale.  I've seen Giada De Laurentiis and Lidia Bastiannich make a version of this golden Italian cake, but this recipe comes from Martha Stewart.

The cake takes on a flaxen color and crunchy bite from polenta, the Italian name for cornmeal.  Depending on the variety, it can be coarse or finely ground.  For our purposes, it must be finely ground.  If the package doesn't specify, most likely it is medium ground.  If your polenta is medium ground, give it a spin in the food processor.  Ground almonds also contribute to the cake's rich density, and help to keep it moist.  Fresh orange juice brightens the flavor profile, and I imagine lemon would be just as nice.

Polenta Almond Cake
Makes one 8-inch cake

1/2 cup sliced almonds
1/2 cup whole blanched almonds
1/2 cup finely ground polenta
1/2 cup all-purpose flour
1 1/2 tblsp cornstarch
1 tsp baking powder
1 tsp salt
12 tblsp (1 1/2 sticks) unsalted butter, room temperature, plus 2 tblsp melted, for pan
1 cup sugar, plus more for pan
3 large eggs, room temperature
3 tblsp freshly squeezed orange juice
1/2 tsp pure vanilla extract
confectioner's sugar, for presentation

1.  Preheat oven to 325°.  Spread sliced almonds in a single layer on a small baking sheet.  Bake until fragrant and golden brown, 10 to 15 minutes.  Transfer to a shallow bowl, set aside to cool.  In the bowl of a food processor, finely grind whole almonds, set aside.

2.  In a medium bowl, whisk together the ground almonds, polenta, flour, cornstarch, baking powder, and salt; set aside.  Pour melted butter into an 8-by-2-inch round cake pan, swirling to coat the bottom and brushing up the sides.  Sprinkle with sugar and toasted sliced almonds.

3.  In the bowl of an electric mixer with the paddle attachment, combine butter and sugar, and beat until light and fluffy.  Add eggs one at a time, beating to combine after every addition.  Beat in orange juice and vanilla.  Add the dry ingredients, slowly beating until just combined.

4.  Pour batter into prepared pan, smoothing top with an offset spatula.  Bake until a cake tester (or toothpick) inserted into the center comes our clean, about 45 minutes.  Transfer baking pan to a wire rack to cool for 15 minutes.  Remove cake from pan, and cool completely.  When completely cool, use a small mesh strainer to sift confectioner's sugar over the top.  Serve with berries or fresh fruit.

 

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For an interesting twist on Chocolate Birthday Cake, try this rustic Chocolate Carrot Cake

If you're reading this, perhaps you know about my deep love of carrot cake.  Moist and mildly spiced, with rich cream cheese icing, carrot cake is unpretentious and uniquely comforting.

I recently borrowed Scotto Sunday Suppers from the library and found several tantalizing Italian recipes, swinging between the classic and the unconventional.  I plan on making several of their recipes, including their Maple and Bourbon Glazed Roast Pork Loin, and their Pistachio-Crusted Sea Bass with Salsa Verde.  In the dessert section, I discovered Chocolate Carrot Cake with White Chocolate Cream Cheese Frosting.  Luckily we had two friends with birthdays the next week.  

This is a rustic two layer cake, and the rich frosting really sweetens up the dessert.  The layer of frosting in the middle of the cake looks beautiful when you cut into it (unfortunately I don't have a picture of the inside, but check out the cookbook for a gorgeous photo!).  The grated carrots just melt into the batter, and help to keep it moist.  Make sure eggs, butter, and cream cheese are room temperature before starting.  

Chocolate Carrot Cake with White Chocolate Cream Cheese Frosting
12 servings

Ingredients

For the Cake
8 eggs
3 3/4 cups sugar
1 1/2 cups vegetable oil
1 tsp salt
2 cups flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp baking powder
4 cups grated carrots

For the Frosting
1 cup butter
1 lb powdered sugar
2 cups cream cheese
2 tsp vanilla extract
1 lb white chocolate, melted and cooled

1.  Make the cake.  Preheat the oven to 350°.  Butter and flour two 10-inch cake pans.  In a standing mixer, beat the eggs and sugar on high speed until the mixture is pale yellow and tripled in volume.  Gradually add the oil with the mixer running.

2.  Sift together the dry ingredients and stir into the egg mixture (folding gently to hold the volume).  Fold in the carrots.  Pour batter into the two prepared cake pans.  Bake for one hour, or until a toothpick inserted into the middle comes out clean.

3.  Make the Frosting.  Cream the butter and sugar in a standing mixer.  Add the cream cheese a little at a time.  Mix in the vanilla and white chocolate.

4.  After the cake cools, frost the cake.  Place the bottom layer on your serving plate.  Frost the center of the cake, then add the top layer.  Frost the top and outside of the cake generously.

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Mom's Italian Cookies...How-To for A Holiday Classic

         
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Moms_Italian_Cookies...How-To_.zip (8107 KB)

Of the myriad baked goods that my mother-in-law makes for the holidays, these simple cookies are my favorite.  (Well maybe it's a tie between these, carrot cake, ginger molasses cookies, and coffee cake).  We are visiting her in Massachusetts this week, and I made sure to observe the process to share on the blog.  She reminisced with me about all the showers she's attended, where a group of women would roll out the knots and ice the cookies around a big table.  You can find these in any Italian bakery worth its salt, but making them for loved ones is extra special.  

The dough isn't particularly sweet, but has a lovely anise undertone. Make sure all of the ingredients are at room temperature.  Decorate the royal icing with eye-catching sprinkles.

To my beloved Italian husband, Happy Anniversary! 

Mom's Italian Cookies
Ingredients (makes 4 - 5 dozen)

5 eggs
3/4 cup shortening, softened
1/2 tsp salt
3/4 cup sugar
1/4 cup whole milk
8 tsp baking powder
Anisette liqueur to taste (about 3 or 4 tblsp)
5 cups flour

Icing
3 cups Confectioner's Sugar
1/2 cup whole milk
Anisette liqueur (until you can smell it, about 3 tblsp)

1.  Preheat oven to 375°.  In the bowl of an electric mixer, with the dough hook attached, mix together eggs, shortening, salt, sugar, milk, baking powder and Anisette liqueur at medium speed, until well combined.

2.  Reduce speed to low.  Add all of the flour and continue to mix until the dough comes together in a firm ball.  Scape down the bowl as needed. Place the dough on a clean, cool surface.  Knead in a bit of flour if it feels sticky.  Break off pieces of dough and roll under the palm of your hand, to create smooth 5-inch logs with a 3/4 inch diameter.  Cross the ends of the rope in a loop, and tuck one end under the loop (see picture).  Repeat the process with all of the dough.  

3.  Spray two large baking sheets with cooking spray.  Place the knots on the sheets, 2 inches apart. Bake the sheets in the upper and lower thirds of the oven, switching once, 8 - 10 minutes.  Bottoms of the cookies should be lightly browned.  Cool completely on racks.

4.  Using the whisk attachment on an electric mixer, combine the icing ingredients to make a goopy frosting (see photo).  Thin with more milk if too thick.  Spread out a layer of wax paper on a large table or counter.  Dip the top of each cookie in the icing and shower with sprinkles.  Set the cookies on the wax paper and let the topping harden.  Arrange on a platter.

 

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Homemade Whoopie Pies with Crushed Peppermint Sprinkles... perfect #holidayrecipes

Greg requested Whoopie Pies as the dessert for our holiday party, and they met the criteria I was trying to fill... festive and hand-held.  

Whoopie Pies are a traditional Amish dessert, and have since spread through New England and the rest of the U.S.  According to the New York Times, they are enjoying a national resurgence in bakeries from New York to LA.  They are cake-like cookie sandwiches, with a sweet, creamy filling.  According to legend, Amish children would exclaim "Whoopie!" if they found the cakes in their lunch boxes.

This highly-rated recipe comes from Epicurious.  The cakes are even better the day after they are made... put between layers of wax paper and seal in an airtight container.  Roll the pies in crushed candy canes, sprinkles or chocolate chips for a decorative finish.

Whoopie Pies
Ingredients (makes 10 sandwiches)

For Cakes
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 tsp baking soda
1 tsp salt
1 cup well-shaken buttermilk
1 tsp vanilla
1 stick unsalted butter, softened
1 cup packed brown sugar
1 large egg

For Filling
1 stick unsalted butter, softened
1 1/4 cup confectioner's sugar
2 cups Marshmallow Cream (like Fluff)
1 tsp vanilla

Make Cakes
1.  Preheat oven to 350°.  Whisk together flour, cocoa powder, baking soda and salt in a large bowl.  Stir together buttermilk and vanilla in a small bowl.

2.  Beat together butter and brown sugar in the bowl of a standing electric mixer at medium-high speed until pale and fluffy, about 3 minutes (5 minutes with a hand-held mixer).  Then add egg, beating until well-combined.  Reduce speed to low and alternately add the flour mixture and the buttermilk mixture in batches, beginning and ending with the flour.  Scrape down the sides of the bowl occasionally, mix until smooth.

3.  Spoon 2 tblsp mounds of batter about 2 inches apart onto 2 large, buttered baking sheets.  Bake in upper and lower thirds of the oven, switching them halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes.  Transfer with a metal spatula onto racks to cool completely.  (Do this the night before... store between layers of wax paper in an airtight container at room temp)

Make Filling
Beat together all ingredients in the bowl of an electric mixer until smooth, about 3 minutes.

Assemble Pies
Spread a rounded tablespoon of filling on the flat side of half of the cakes and top with remaining cakes.  * Optional:  Crush up 3 candy canes into fine sprinkles and spread on a plate.  Roll the outside of the pies in the sprinkles so they adhere to the frosting.

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Peanut Butter Crispy Bars in honor of how sweet @thebrandingfarm is... dangerously good!

I came across this recipe in Food and Wine's Best of the Best Cookbook Recipes and immediately wanted to make it for someone special.  This week I wanted to thank Greg's office for their generosity and support (and overall awesomeness).  What better way to show appreciation than with Chocolate Peanut Butter Rice Crispy Treats?!

These bars are sinful, but totally worth the decadence.  Next time I would double the crispy crust layer, to make more of a rice crispy treat, and treat the chocolate and peanut butter as more of an icing.
The original recipe comes from Baked: New Frontiers in Baking  by Matt Lewis and Renato Poliafito.

Peanut Butter Crispy Bars
Ingredients

CRISPY CRUST
1 3/4 cups crisped rice cereal
1/4 cup sugar
3 tblsp light corn syrup
3 tblsp unsalted butter

MILK CHOCOLATE PEANUT BUTTER LAYER
5 oz good-quality milk chocolate, coarsely chopped
1 cup creamy peanut butter

CHOCOLATE ICING
3 oz dark chocolate (60 to 72% cacao), coarsely chopped
1/2 tsp light corn syrup
4 tblsp unsalted butter

Make the Crispy Crust
Lightly spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray.  Put the cereal in a large bowl and set aside.  Pour 1/4 cup water into a small saucepan.  gently add the sugar and corn syrup (don't let any get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined.  Put a candy thermometer in the saucepan.  Cook over medium-high heat and bring to a boil.  Cook until the mixture reaches the soft-ball stage, 235°.

Remove from the heat, stir in the butter, and pour the mixture over the cereal.  Working quickly, stir until the cereal is thoroughly coated and pour into prepared pan.  Press the mixture into the bottom of the pan (not up the sides).  Let cool at room temperature while you make the next layer.

Make the Milk Chocolate Peanut Butter Layer
In a large, non-reactive metal bowl, stir together the milk chocolate and peanut butter.  Set over a saucepan of simmering water.  Cook, stirring with a rubber spatula until the mixture is smooth.  Let cool for 30 seconds, continue stirring.  Pour the mixture over the cooled crust (roll the pan to spread evenly).  Refrigerate for an hour, or until the layer hardens.

Make the Chocolate Icing
In a large, non-reactive metal bowl, stir together the dark chocolate, corn syrup and butter.  Set over a saucepan of simmering water.  Cook, stirring with a rubber spatula until the mixture is smooth.  Let cool for 30 seconds, continue stirring.  Pour the mixture over the peanut butter layer (roll the pan to spread evenly).  Refrigerate for an hour, or until the icing hardens.

Cut into 16 squares.  This can be stored in the refrigerator, covered tightly, for up to four days.

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A Perfect and Simple Fall Recipe: Old-Fashioned Apple Crisp

 

Last night we had some friends over for dinner and the menu was autumnal through and through.  I made Sticky Braised Short Ribs, Roasted Garlic Mashed Potatoes, and an Arugula Fennel Salad.  For dessert, I made Ina Garten's Old-Fashioned Apple Crisp.  I love Ina's baking recipes... they are always simple, comforting and absolutely perfect.  

Crisps are a good option for delicious fruit desserts because the topping is so easy.  When I'm entertaining, I don't have time to make pastry dough...  

The citrus in this recipe imparts wonderful depth of flavor.  Your kitchen will smell amazing!  Serve with Vanilla Bean Ice Cream.

Old-Fashioned Apple Crisp

Ingredients

  • 5 pounds McIntosh or Macoun apples
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg

For the topping:

  • 1 1/2 cups flour
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1/2 teaspoon kosher salt
  • 1 cup oatmeal
  • 1/2 pound cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.

Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

 

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Loving the artisinal gelato at Bulgarini's in Altadena: Hazelnut, Coffee & Florentine Chocolate w/Sea Salt

 

For authentic and creative gelato check out Bulgarini's Gelato in Altadena, in the foothills of the San Gabriel Mtns. 

Reminiscing about my 4 months abroad in Florence...

Bulgarini's Gelato

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Mom's Chocolate Zucchini Cake Recipe...I've been eating this for breakfast & dessert!


My mother-in-law is the best baker I know.  The zucchini in this cake/bread keeps it moist and rich for almost a week. Delicious!


Chocolate Zucchini Cake

Ingredients


3 cups flour

1 ¼ tsp baking powder

1 ¼ tsp baking soda

1 tsp salt

¼ tsp cinnamon

4 eggs

3 cups sugar

1 ½ cups oil

3 squares unsweetened baking chocolate (1 oz each) – melted & cooled

1 ½ tsp vanilla

½ tsp almond extract

¾ lb zucchini grated and drained (about 2 – 2 ½ cups)



Mix together flour, baking powder, soda, salt & cinnamon.  Beat eggs in bowl till frothy.  Beat in sugar & oil.  Add cooled chocolate and vanilla and almond extracts.  Fold in zucchini then fold in dry ingredients.


Pour batter into greased 10 inch bread pan.  Bake 1 hour and 15 minutes at 350.


Dust with confectioners sugar when cooled.



*** You can also use about 4 – 6  little  bread pans if you do not want 1 large cake.  Baking time is reduced so check after 35 – 40 min. This cake freezes well.

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