Mango Blueberry Coffee Cake

I love this time of year. No rushrush to get school work done before games or other activities. Love to water the flowers outside in my bare feet before anyone gets up. Love to watch baseball games with a big iced drink. Love that I can swing into a farmers market, or the regular old grocery and find almost any fruit my heart desires.
I had some fresh mangoes and blueberries in my kitchen last week, and thought what better way to use them, than put them in a coffee cake. I used an Emeril recipe, that I lightened up a bit by subbing yogurt for sour cream, and added a few spices. Simple, fresh, delish. Loved the result.

Fresh Mango and Blueberry Coffee Cake
A Bountiful Kitchen
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Cake:
1/2 cup butter, softened
3/4 cup light brown sugar

2 large eggs

1 cup vanilla or plain yogurt
1 1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 to 1 teaspoon ginger, depending on your taste
1/2 teaspoon cinnamon
1 1/2 cup berries, rinsed and patted dry (I used 1 mango and enough blueberries to equal 1 1/2 cups)

Topping:
1/2 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup melted butter
1 cup chopped pecans

Grease and lightly flour the bottom and sides of a 10-inch Spring form pan. Preheat oven to 375 and set the rack in the middle of the oven.
Cream the butter and sugar. Beat in the eggs.  Add yogurt and blend well. Add all of the dry ingredients to the bowl. Mix just until the wet and dry ingredients are incorporated. Fold in the berries and mangoes. Pour the batter into the prepared pan.
Prepare the streusel topping by mixing all of the ingredients together in a bowl. Sprinkle over the top of the cake.
Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool for about 10 minutes, and run a knife around the sides of the Spring form before detaching the side form.

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Cook's Illustrated Strawberry Cream Cake

Remember the Strawberry Cream Cake I told you I made for Brookie's birthday?
Here's the promised recipe. If you love Strawberries and Chiffon/Sponge Cake, you'll love this.

Cook's Illustrated Strawberry Cream Cake
adapted slightly from Cook's Illustrated, May 2006
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Cake:
1 1/4 cups cake flour (5 oz)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
5 large eggs ( 2 whole, 3 separated) room temperature
6 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons water
2 teaspoons vanilla

Strawberry Filling:
2 pounds fresh strawberries( about 2 quarts) washed, dried, and stemmed
4-6 tablespoons sugar
pinch salt

Whipped Cream
8 oz cream cheese, room temperature
1/2 cup sugar
1 teaspoon vanilla
dash salt
2 cups heavy cream

For Cake:
Preheat oven to 325 degrees, adjust rack to middle. Grease and flour a round 9 by 2 inch cake pan or a 9 inch spring form pan and line with parchment paper.
Whisk flour, baking powder, salt and all but 3 tablespoons sugar in mixing bowl.  Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla. Whisk until smooth.

In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 whites at medium low speed until frothy, 1-2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium high and beat until soft peaks form, 60-90 seconds. Stir one third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick inserted into center of cake comes our clean, 25-30 minutes. Cool in pan 10 minutes, then invert pan onto wire rack, peel off and discard parchment paper. Invert cake again and cool completely about 1 hour.  Or, wrap the cake in plastic wrap and freeze for about 1 hour.

For Strawberry Filling:
Halve 24 of the best looking berries and reserve.  It is best to pick berries that are uniform in size, if possible. Quarter the remaining berries; toss with 4-6 tablespoons of sugar in medium bowl and let sit for 1 hour, stirring occasionally. Strain juices from berries and reserve, you should have about 1/2 cup of liquid. In work bowl of food processor fitted with metal blade, give macerated berries five 1-second pulses.  In a small saucepan over medium high heat, simmer reserved juices until syrupy and reduced to about 3 tablespoons, 3-5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.

For Whipped Cream:
When cake is cooled, place cream cheese, sugar, vanilla and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium high speed until light and  fluffy 1-2 minutes, scraping down bowl as needed. Reduce speed to low and add heavy ream in a slow steady stream. When almost fully combined, increase speed to medium high and beat until mixture holds stiff peaks, 2 to 3 minutes more.  You should have a total of about 4 1/2 cups of the cream mixture when finished.

Yes! Cake Assembly:
Using a large serrated knife, slice cake into three even layers.
Place bottom layer on cake plate or cardboard round( found in craft or kitchen stores) and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.
Pour one half of pureed berry mixture about 3/4 cup, in center, then spread to cover any exposed cake. Gently spread about one third of whipped cream (about 1 1/2 cups over berry layer, leaving 1/2 inch border from the edge.
Place middle cake layer on top and gently press down (whipped cream layer should become flush with cake edge).
Repeat with 20 additional berry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top.
Spread remaining whipped cream over top.
Decorate with remaining cut strawberries.
Serve, or chill for up to 4 hours.

Tips:
-Don't let the length of this recipe intimidate you. If you break it down into steps, it really is not difficult.
-I hurried and read through this quickly when I was gathering all of the ingredients and cooking equipment. It wasn't till AFTER I started cooking that I realized it was meant to bake in a 9 inch Spring form and cut into three layers. So I poured it into 2-9 inch pans and figured out my mistake when the cakes came out of the oven unusually flat. I re-read the recipe. The cake actually baked up fine, I just baked it in two pans, instead of one. So to correct my mistake, I halved the recipe and baked one more 9 inch layer. My layers were slightly thicker than yours will be. If you like the look of three thicker layers, one and a half this recipe and bake it in 3-9 inch round pans.

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Amy's Bakery Black and White Cake

Last summer, I took my Mom to New York, where we visited sites and played for a week.  I love being with my mom. We love the same things. Eating. Touring museums and sites, and shopping. She LOVED the Empire State building.  This was my third trip to NY, and I've never had a desire to stand in the two hour (or more) line and go up. But Mom wanted to, so we did. It was the highlight of the trip for her.  I'm glad we did. Took this pic while we were on top.

We walked over to see Times Square at night.  It is amazing to see how many people congregate there.
Every.
Single.
Night.

We rode the entire "Hop On, Hop Off" tour bus route. Not a lot of hopping off.
See the couple behind mom? She was mad at her hubs bc she was HOT. 

An example of sites you see on the bus:  This is a butcher shop where apparently you can pick out your meat while it's still alive. Hmmm. That's what I'm thinking. Like I WANT to see this animals life before I make it into Sunday dinner? The number's on the banner, in case you are interested.

Walking in Central Park...lots and lots of walking.

Boat ride to Statue of Liberty. Harbor tour. The Met. Grand Central. Little Italy. Chinatown. Ground Zero. Saw Kathi Lee outside of the Today Show as we were passing through. Mom loves Kathi Lee.



At 75, my mom is a trooper.  When we go on a vaca together, and there are sites to see, I lay out the schedule, and off we go.  She gets up early every day, puts on her Reebok's, has breakfast  and is ready to be a tourist. She's a great travel partner.  Never complains. She can sleep anywhere, anytime. Hard bed, soft beds? Either are fine for her. Sleeping aids?  Never needs one.  At 8PM, she's done, and in bed.  Ready for the next day.

And then there's food. She'll eat anything. Fast food, slow food.  She goes along with all of my food craziness. We made a few new discoveries (to me) last summer. We stopped back at Amy's Bakery too. Discovered this place with Corrine and Brooke the summer before.

I love their cakes. Tried this one last summer. I love a good chocolate cake. This cake is moist, chocolaty, with a smooth buttery white frosting. I love the way Amy's decorates theirs with a little chocolate dot. As you can see, my dots look more like chocolate chips. I'm not exactly the Cake Boss when it comes to decorating cakes.
Taste: SO GOOD.
Dots: I'm working on it.

Amy's Bakery Black and White Cake
recipe adapted from Amy's Bakery
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5 oz  unsweetened chocolate, coarsely chopped
1 1/2 cups boiling water
1/2 cup plus 1 tablespoon sour cream (not low fat)
5 tablespoons (1 oz) Valrhona cocoa powder or Dutch process cocoa powder
2 3/8 teaspoons baking soda
3/4 cup butter, softened
1 3/4 cups dark brown sugar, firmly packed
2 1/2 teaspoons vanilla
4 large eggs
2 cups cake flour
1 teaspoon salt
1/4 cup semi sweet chocolate chips, for decorating cake

White Butter cream Frosting (see below)

Preheat oven to 350 degrees.
Grease, line and lightly flour 2- 9" cake pans.  Shake out excess flour.

Pour the boiling water over the chopped chocolate in a small heat-proof bowl, mix with fork until chocolate melts. Set aside to cool.

In  a large bowl, whisk together the sour cream, cocoa powder and soda until the mixture is smooth.  After the chocolate mixture has cooled a bit, but is still pourable, mix into sour cream mixture until all ingredients are incorporated and mixture is smooth.

In another bowl, cream the butter and dark brown sugar together about 3 minutes.  Add vanilla. Add the cooled chocolate/sour cream mixture, mixing well.  Add the eggs, one at a time, mixing well after each addition.

Add the flour and salt all at once.  Mix for about 2 minutes or until all ingredients are incorporated, scraping down sides of bowl as needed.  Batter will be thin.

Divide the batter equally among two-9 inch prepared cake pans. Place the pans on the center rack of the oven.  Bake for approximately 25-30 minutes or until toothpick inserted in center comes out with a few moist crumbs attached.

Turn the cakes out onto a cooling rack and let cool completely.  You may wrap the layers in Saran Wrap before they are completely cooled and freeze, for easier handling and frosting.

When ready to frost, place one layer of cake onto platter.  Brush off any crumbs. Spread a layer of frosting on top of cake.  Place other layer on top, and frost sides of cake.  Top with remaining frosting, and frost top and any areas on sides that need touching up. When ready to finish with dots, place 1/4 cup semi sweet chocolate chips into small plastic (Ziploc) sandwich bag.  Microwave for about 30 seconds, or until melted.  Snip off tiny corner of the bag.  Make dots on cake.

White Butter Frosting

1 cup butter, softened, but not melted
4 1/2 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
milk or half and half or cream to thin about 2-3 tablespoons

Beat butter in large bowl. Add powdered sugar, vanilla and salt. Beat until smooth.  Add milk until frosting is smooth and spreadable.

Tips:
- I changed the method in which Amy's made the cake.  They take several steps to incorporate the ingredients.  I followed this the first time, but found the steps didn't make a big difference in the texture overall.
- I just looked again at the pic of the cake in my copy of Amy's Bakery cookbook,  The Sweeter Side of Amy's Bread, and see that their dots look like chocolate chips too.

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Feature Friday- Brown Derby Grapefruit Cake

Today's "Feature Friday" recipe is from Kate Condit Zack .
Kate blogs at  Love to Cook...Love to Bake  where she shares her love of life, food and photography.   I love the look of this sweet little 6 inch cake she made for her friend's birthday!  Here's a little peek into Kate's life...

I've always loved being in the kitchen.  That's where the action is, where delicious smells come from, and where I go to create some really great stuff! My Grandma was my inspiration. She lived her life in Baltimore and she was ALWAYS in the kitchen.  I remember there was always soup before the meal, usually a steaming bowl of crab soup with a rich tomato broth and lots of vegetables. Her crab cakes were incredible, a recipe I use today, and undeniably the best. The first meal I made for my mom was macaroni and cheese from The Fannie Farmer Cookbook back when I was about 7 years old. I was very proud of it, and it was really good..a creamy white sauce combined with good old cheddar and shells sprinkled with toasted bread crumbs..yum. So off I went through life, cooking and baking, and came to realize that baking was the shizzy. I loved finding a great recipe and making it even better. I  attended the baking and pastry arts program at The California Culinary Academy. I was 47 years old and had no idea what I was in for.  I mastered the art of baking thanks to a dedicated and talented team of instructors. I did a gig in the basement of well known pastry kitchens and had a wonderful time working for a small caterer cooking with a great bunch of gals.

To view Kate's recipe for Brown Derby Grapefruit Cake click here.

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Barefoot Contessa Lemon Yogurt Cake

Final installment of our Mothers Day Dinner, 2011.
What's a dinner without dessert?  Since most moms are watching their weight, I chose this yummy, simple,  Lemon Yogurt Cake.  It's made with yogurt and oil, instead of butter, is moist and delish, without being too high in calories.  It's wonderful served with fresh berries of any kind.  You can make it today or tomorrow and it will still be fresh on Sunday*.  I recommend storing it covered in the fridge,   then just slice and serve on Sunday.  Want some extra fat? Serve with whipped cream or ice cream.

Oh - side note, One of my bff's sent an email around asking: what we loved most about being a mom, or what you have learned by being a mom.  I loved the responses- here are a few for your pondering, laughing and crying pleasure...

-What my children do, is not as important as who my children are.
-Sometimes, all you can do is tell them that you love them, and that you'll love them no matter what.
-When you're a mom, your life and time are not your own, but that's OK, because I'm having the time of my life!
-Just when you know all the answers, there are no more kids at home to try them on!
-Just when you know all of the answers, all of the questions change!
-If I don't want the blame for their mistakes, I can't take credit for their successes.
-The capacity for human love is, evidently, unlimited.
-This whole mothering thing is a giant set up for heart-break, they will never love us as  much as we love them. We give them our hearts for a couple decades, and then they run off with them!
-There could never be a more important job than taking helpless babies and helping them to grow into good and happy people. Nor a more difficult, more thankless, more more rewarding, or more fulfilling one in all of humanity.
-I am happy I am over one of the worst mothering days ever.  The day I tried to use a book called "Potty Training in a Day" to train my twins.  That is bunk. When my husband got home, I was sitting on the kitchen floor, with the two little potty chairs, books, food and all the items needed to train the children. As he came through the door, I began to cry and yelled "I am worth more than this!" Oh how wrong I was. Being a mother is worth it all. 


I am blessed to be surrounded by women who, just like my mom, are examples of courage, integrity, virtue, charity, kindness, hope and love.  From my close childhood friends, to my sisters in law, to my neighborhood friends, each has taught me something about mothering, by the way they live and love each day.  They've mothered my kids and loved them no matter what, and my kids have felt their love.
Thanks for being you.
Happy Mother's Day.
love you,
Si


Lemon Yogurt Cake
Barefoot Contessa- At Home
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for cake:
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole milk yogurt
1 cup sugar
3 extra large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon vanilla
1/2 cup vegetable oil

for syrup:
1/3 cup freshly squeezed lemon juice (for syrup)
1/3 cup sugar

for glaze:
1 cup confectioners sugar
2 tablespoons fresh lemon juice

Preheat oven to 350 degrees
Grease an 8 1/2 x 4 1/4 x 2 1/2 inch loaf pan.  Line bottom with parchment paper.  Grease and lightly flour the pan.
Sift together flour, baking powder and salt into one bowl.  In another bowl, whisk the yogurt, 1 cup of sugar, eggs, lemon zest and vanilla.  Slowly whisk the dry ingredients into the wet ingredients.  With a rubber spatula, fold in the oil, making sure all ingredients are incorporated.  Pour the batter into the prepared pan and bake for about 50 minutes, or until a pick inserted comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small sauce pan until the sugar dissolves and the mixture is clear.  Set aside.  When the cake is done, allow to cool in pan for about 10 minutes.  Carefully turn cake out onto rack that is place on top of a baking sheet, to catch excess syrup and icing.  Place cake right side up, and pour syrup over cake, allowing the syrup to soak into the cake.  Combine the glaze ingredients, and pour over cake after cooled a bit more.

Tips:
-Serve with fresh berries and cream, if desired.
-You could also bake this in a 9 inch Spring form pan.
-*If you are making this ahead, prepare to the pouring syrup over the cake stage.Cool, then, place the cake in a Ziplock in the refrigerator. On the day you are serving, Make the glaze, pour over and serve.

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Blueberry Cupcakes with Maple Brown Butter Icing

Cupcakes. They're everywhere.  I kind of thought they were on the way out, but every time I turn around, it seems like a new cupcake shop pops up. Last week my friend Karen taught a fun class on cupcake making.  She had several types of cupcakes available to try.  This one was my favorite.  A few days later, my friend Melanie made these for a wedding shower we were having.  I ended up with a few extra at my house.  I could not stop eating them.  Here's the crazy convo in my head the morning after the shower:
I'll have one for breakfast, cause they are just like muffins. At least they kind of look like muffins.  Well, since they are so small, (about 1/2 the size of a regular cupcake) I can eat two, and it will be like one.  OK, three. In reality, it's only like one and one half. Shoot. There's only one left. I'll just treat this like Halloween candy and get it over with.  Now.
It was the Maple Brown Butter Icing that hooked me.  You have to try these.

Blueberry Cupcakes with Maple Brown Butter Frosting
Ming Makes Cupcakes 
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1 1/2 cups flour
3/4 cup sugar
1/4 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1/2 stick butter, melted
1 egg
3/4 cup buttermilk
1/4 cup milk
1 cup blueberries

Mix flour, sugar, baking soda, baking powder, and salt. In a separate bowl, mix butter and egg lightly. Add buttermilk and milk.  Add milk mixture to flour and mix until just blended.  Toss blueberries in a tablespoon of flour and fold into batter.  Bake at 350 for 20 minutes, or until toothpick comes out clean.

Icing
1 stick butter
3 cups confectioner’s sugar
1/4 cup milk
3 T maple syrup
In a saucepan, melt butter at medium temperature until golden brown.  In a bowl, add butter to sugar, then add milk and syrup.  Beat until smooth.  Top with a fresh blueberry immediately after frosting.



Tips:
- I doubled this and it made about 30 small cupcakes.
-One recipe of icing was enough for a double batch.

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Barefoot Contessa Old Fashioned Banana Cake

How were your holidays? Merry and bright? Were they "the most wonderful time of the year"?  I love the holidays, starting with Thanksgiving and ending with New Years. Love the focus on  Christ, family, service, love- lunch with dear friends, smelling the pine tree, nativities, snow, snow, snow, music, and unearthing all of the decor that has been in hibernation for the past 11 months. Love the way the home looks after it's all decorated. So cozy and warm. Love the outside lights. For the past few years one of our neighbors have lit up a huge tree in their front yard.  Hundreds of lights. I'm not sure why, but every time I passed that tree all lit up, it made me smile. That was December.
Now it's January. I wonder, why is it all of the decor, etc. (in my home) looks so wonderful... up until January 2? Then it takes on a different look. The look of CLUTTER. The look of, "put me away, I was so last month". 
Scene in my house right now. It's 10:30 AM, everyone is still asleep. Jake is sick, Brooke and Stephen home from college, were up late. And I'm looking at the clutter. I've come up with an idea to enlist their help in stashing the clutter  decor.  I'll bake something yummy. The smell will waft through the air into their rooms, it will be enough to make them wake up and come to the kitchen. Then, after feeding them something sweet, I'll talk them into helping me pack and clean.  It's a plan.

Had some old bananas sitting on the counter. Found this recipe in Ina Garten's   "How Easy Is That" cookbook Sheri gave me for Christmas. Mixed up in about 5 minutes. Cooked up in about 40. Really moist. Absolutely delish served warm. Will work for food? 
Works for my kids.

Old Fashioned Banana Cake with Cream Cheese Frosting
Barefoot Contessa- How Easy is That cookbook
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3 very ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1/2 cup sour cream (I used low fat)
1 teaspoon vanilla extract
2 cups all-purpose flour, after sifting
1 teaspoon baking soda
1/2 teaspoon kosher salt
powdered sugar for sprinkling on top
1/2 cup coarsely chopped walnuts (optional)
Cream cheese frosting ( optional,recipe follows)
Walnut halves, for decorating

PREHEAT oven to 350 degrees. Grease and flour a 9 x 2-inch round cake pan, or line the pan with a piece of parchment or wax paper cut to fit inside the cake pan.  Spray the liner and sides lightly with cooking spray. 

MIX bananas, granulated sugar and brown sugar in bowl with an electric mixer on low speed until combined. Add oil, eggs, sour cream and vanilla. Mix until smooth. Add flour, baking soda and salt. With mixer on low,  mix just until combined. Stir in chopped walnuts if using. Pour batter into the prepared pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, turn out onto cooling rack.

Serve warm, sprinkled with powdered sugar, or cool completely and top with Cream Cheese Frosting. 

Cream Cheese Frosting

6 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners’ sugar (1/2 pound)

MIX cream cheese, butter and vanilla in the bowl of an electric mixer fitted with paddle attachment on low speed until just combined. Don’t whip. Add sugar and mix until smooth.

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Sour Cream Chocolate Cake with Peanut Butter Frosting and Choco-Peanut Butter Glaze

Remember all of those times I've told you box mixes are no faster than home made? Real life example, coming your way.

About a month ago, I volunteered to make some cakes for a church function. I had to make 2- two layer cakes. Other friends helped out by making: Nan's Coconut Cake, Laurie and Amy's Amazing Chocolate Cake and a Laurie's Amazing Carrot Cake. Thought an Amy's Bakery Yellow Cake with Pink Buttercream Frosting would be a nice addition to the cake buffet. I whipped up the yellow layer cake early in the day. Then, I waited a little late in the day to start making the second cake. I thought- if I could just use a mix and whip up a semi-homemade cake and add a homemade frosting, all would be well in cake buffet land. I looked in my pantry. No cake mixes. How could I not have one vanilla or chocolate cake mix??? Called my next door neighbors. No luck. Call my dear friend Mel, just a few houses down the street. No luck, again. Mel is a fave among the young group in our neighborhood. She's one of those peeps who will break into dance, no matter where she is when she hears "Dancin' Queen". We love Melanie. So anyway, there we were chatting it up and I realize the clock is ticking and I need to make a cake. The testimonial is coming up, pay attention. As we are talking, I get out the cookbook: Sky High Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne, with beautiful photos by Tina Rupp. This cake catches my eye: Sour Cream Chocolate Cake with Peanut Butter Frosting and Chocolate Peanut Butter Glaze. Did I mention earlier in the day, when Melinda (not to be confused with Melanie) and I were on the treadmill, Melinda suggested I make a choco peanut butter cake? Hello, SIGN.

Looked at the ingredient list. Yes, all in my pantry. I throw together the cake before finishing the convo with Mel(anie). Proof. In the time it would have taken to run to the store and buy a cake mix, the cake was in the oven.

Taste:

Oh.

My.

Sour Cream-Chocolate Cake with Peanut Butter Frosting & Chocolate-Peanut Butter Glaze
Sky High Irresistible Triple Layer Cakes

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2 cups all-purpose flour
2 ½ cups sugar
¾ cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable or canola oil
1 cup sour cream
1 ¼ cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
Peanut Butter Frosting (follows)
Chocolate Peanut Butter Glaze (follows)
½-1 cup chopped peanut brittle or nuts, for decoration (optional)

Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans or two nine inch pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, wrap layers in plastic wrap and place in freezer until ready to frost, at least one hour.

To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.

To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top or bottom of cake with chopped peanut brittle or nuts.

Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter,commercial brand (because oil won't separate out)
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Tips:
-I made this cake into a two layer cake. It baked up perfectly in two 9 inch layer pans. My pans are bakery standard, with 2 inch sides.
-Make sure to freeze the cake before frosting. It will make the cake easier to handle and frost.
-The original recipe called for 1 ½ cups water, I reduced it to 1 ¼ because of our altitude (4,500 ft) I did not make any other adjustments.
-See the coating of nuts at the bottom of the cake? I strategically placed the nuts there, to hide the fact that the cake was not entirely even on the bottom.

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Nan's Yummy (Happy Birthday Corrine!!) Coconut Cake

October 11, 1984.

Grant was in his second year of school at the University of Utah. We lived on 6th and M, with a view of the SLC cemetery. I was p.g. as we called it back then, with our first child.

After about 12 hours of labor, Corrine was born. Too much epidural, too early. Our baby was born without a heartbeat and not breathing...she was rushed to a table out of my sight, where CPR was performed on her tiny 6 lb 13 oz body. Miracles occurred, and several days later, on the snowiest day -to that day, in Utah history (22 inches), we bundled her up and took her home.

I still remember being overwhelmed at the thought of being a mom. What was I thinking? I had no idea how to take care of a baby, let alone raise a child. I felt like an imposter. First reality check, my milk coming in...

Big.

Time

Surprise.

I seriously had no idea this was going to happen. My mom didn't nurse me or my brother (yeah, that's what's wrong with me) so she didn't have a clue in this department. Neither did I.

Can you say ENGOURGED?

Corrine's neck was so long and floppy,

we had to hold her head up for about 6 months.

Like my BIG 80's hair?? Attractive, I know.

This is what people looked like before PHOTOSHOP.

Corrine was our only child for almost six years. She went to Grant's graduation from the U, and then again when he graduated from law school.

U of U 1986

She lived through daycare and babysitters, while I worked and Grant went to school. She spent lots of hours with Grant while he studied. Corriney remembers our days of apartment living, and then later the promise of getting her first bike at age 6, if she would tolerate house hunting for our first house in Seattle. She's our only child who remembers my dad, and how much he loved being a grandfather. She escaped with Grandpa at 5 AM in his big gold truck to his restaurant, where he would order up pie for breakfast.

Twin black eyes. Don't ask.

When I was about 9 months pregnant with Brookie- Grant, Corrine and I all came down with a horrible stomach flu. We were all in the bathroom for two days, living in our pj's. As we knelt down to say a family prayer after surviving the first night, Corrine prayed we would

"All get better, and that Dad (Grant) would have the strength to pull the baby out, when it was time for 'it' to be born." Where did she get the idea he was delivering the baby?? We all had a big laugh.

1990 first house

Corrine has grown up to be a kind, generous, beautiful, talented and loving daughter. For 26 years now, she has been a blessing in our family.

Happy Birthday, Corriney! Keep looking up. We love you more than you will ever know.

M&D

Brookie and Corriney

My two fave girls...

Oh, PS. My dear friend Nan made this cake the other night, and I liked it so much, I made it (along with some super chocolaty brownies bc she loves chocolate) for Corrine's birthday. One word: yum. Yes, it's a doctored up cake mix recipe. Now, you know how I feel about mixes...so you know I wouldn't share it unless it was really yummy. I've tried from scratch coconut cakes, namely Bf Contessa's Coconut Cake. It's delish, but too heavy for me. Nan's cake has great flavor, is moist and not too rich. And did I mention simple? This one goes in the ser simple category. You're going to love it.

Nan's Yummy Coconut Cake

Nan Bruske

print recipe

1 white cake mix

1 small package instant vanilla pudding

1/2 cup water

1 cup sour cream

3/4 cup coconut milk

3 eggs

1/2 to 1 teaspoon vanilla

Combine eggs, sour cream, vanilla, water and coconut milk until blended well. Add cake mix and pudding. Mix till smooth.

our into two well greased and floured 9 inch round pans. Sprinkle a little coconut on top of cakes, if desired. bake at 350 degrees for about 25-30 minutes or until toothpick inserted in middle comes out clean. Invert onto cooling rack.

Frosting:

1/2 cup butter at room temperature

8 oz cream cheese room temperature

4-5 cups powdered sugar

2 tablespoons milk, canned or half and half

Blend butter and cream cheese until smooth. Add powdered sugar and milk until desired consistency. If desired add half of a 7 oz package of coconut. Combine well, spread on cooled cake. Sprinkle remaining coconut on top and sides of cake.

Decorate with fresh raspberries and blueberries if desired.

Chill until serving. Remove about 30 minutes before serving for best results.

Store covered in refrigerator.

Tips:

-You may use coconut pudding in place of the vanilla pudding.

-I think this cake would be wonderful with a custard filling instead of the frosting.

-If you like the look of toasted coconut, place coconut on a foil lined baking sheet and bake at 350 degrees until golden brown. Top cake with toasted coconut.

-I think this cake is better the second day.

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Boston Cream Pie

Photo (above) by the beautiful and talented Whitney Kofford

check out her photography blog here.

Remember the last time we cooked/talked about cooking? We talked about:

Conquering fears.
Stepping outside the box.
Maybe a little one-on-one time.
You and me.
Baking.
My kitchen.

Hold this thought....

This summer I received a call from Whitney, a young (younger than me) friend and neighbor. She wanted to make a Boston Cream Pie for her dad, for Father's Day. She knew she was a little late (2 months) but it was his fave dessert, and she wanted to learn how. I told her that I had never made a BCP, but would love to learn how, then teach her.

I didn't tell her, that one time, a long time ago, I purchased a whole BCP, took it home, ate a couple of bites, and decided to put it on my very short list of desserts I never wanted to eat again. My fam felt the same way. I actually threw it in the trash after a few days. Wasteful, I know. I mean, if kids in Africa wanted the crust off of my sandwich (according to your mother), they would LOVE the BCP we threw out.

A peek into that day:

1 PM: Make the first trial "pie". Note to me- this is not a pie. It's a cake. Why do they call it a pie? Google that. Read it. Hmmm. Said something about waaay back when, home cooks prob didn't have the money to purchase both pie and cake tins, so they made the sponge cake in a pie plate.

First lesson. This is not a normal cake. Maybe that is why it's called a pie? The layers turned out FLAT. What could I have done wrong? Maybe the eggs weren't fresh enough. Go to the store, buy fresh(er) eggs. More milk. Whole milk.

2 PM Make another cake. Hmmm Not quite as flat, but still flatter than a normal layer cake. I want this cake to be fluffy. The cake is not cooperating. Wrap up the first cake, freeze for later use. Thought to self- I WILL conquer this cake/pie/whatever it is.

3PM make the custard filling. Taste. Yum. All is well. Refrigerate.

See the custard sandwiched in between the FLAT layers?

4PM Start making the glaze. Set aside. Things are looking up.

6PM Whitney arrives. Teach her how to make the (3rd) cake. We make and bake two more layers. Still flat. Does this cake have a complex?! Maybe it won't be a fluffy cake, because it's being told it's a PIE?

Our friend Melanie joined us, we love Mel.

7PM Teach Whitney how to make custard and glaze. Set aside to cool. Pull out the pre-made layers, filling and glaze. This cake is beautiful. Accept the fact, this is not a traditional cake. Maybe that's why it's called a pie? Yes, I'm a slow learner.

Take pics of Mel and Whit with phone, bc I can't find my camera.

7:30-8ish PM finish all of the baking. Assemble Whitney's cake.

Can't find camera. Tell Whitney to take pics at home.

Send her on her way with the finished product.

Look at the extra layers and custard and glaze. Decide to assemble another BCP and give it away, since we aren't BCP fans.

Wow. Looks yummy.

Well, maybe just a slice. Have Jake run the whole pie (minus two slices) down to Melanie's.

8:30 Eat a slice with Jake.

Look at each other.

Send Jake back to Melanie's for more BCP.

Back to the last post about conquering fears. In the kitchen. So I was not really afraid of making BCP. Just unsure of how to do it. I had the luxury of taking the better part of a day to learn how. Often, I hear peeps say, I don't make ______, bc it's too hard. Too time consuming. Too intimidating. I understand. Really, I do.

Here's my thought process- for what it's worth. If you don't ever try, and maybe try a few times, you'll forever be reduced to buying a store bought crust. Or rolls. Or whatever. One night at about 2 AM (insomnia) after solving many of the world's problems, my thoughts turned to food. I know you are shocked.

I thought about the BCP experience. I love that- now, I know how to make a BCP. NO WONDER I thought I didn't like BCP. It was store bought. I thought, maybe I should ask what my friends want to learn. And if they live close, we could have a little session. Group or individual. Do what I did with Whitney and then share with those who don't live close enough to participate.

Leave a comment, or if you aren't comfy doing that, email me at ABountifulkitchen@gmail.com and let me know what you want to tackle.

I'll be sitting right here.

Waiting for your response.

:)

Boston Cream Pie

Cook's Illustrated September 1998

print recipe

Sponge Cake
1/2 cup cake flour
1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon table salt
3 tablespoons milk
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
5 eggs , room temperature
3/4 cup granulated sugar

Pastry Cream
2 cups milk
6 large egg yolks
1/2 cup granulated sugar
1/4 teaspoon table salt
1/4 cup cornstarch , sifted
1 teaspoon vanilla extract
1 tablespoon rum or 1 teaspoon rum flavoring
2 tablespoons unsalted butter (optional)

Rich Chocolate Glaze
1 cup heavy cream
1/4 cup light corn syrup
8 ounces semisweet chocolate , chopped into small pieces
1/2 teaspoon vanilla

1. For the sponge cake: Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease two 8- or 9-inch cake pans and cover pan bottoms with a round of parchment paper. Whisk flours, baking powder, and salt in a medium bowl (or sift onto waxed paper). Heat milk and butter in a small saucepan over low heat until butter melts. Remove from heat and add vanilla; cover and keep warm.

2. Separate three of the eggs, placing whites in bowl of standing mixer fitted with whisk attachment (or large mixing bowl if using hand mixer or whisk) and reserving the 3 yolks plus remaining 2 whole eggs in another mixing bowl. Beat the 3 whites on high speed (or whisk) until whites are foamy. Gradually add 6 tablespoons of the sugar; continue to beat whites to soft, moist peaks. (Do not overbeat.) If using a standing mixer, transfer egg whites to a large bowl and add yolk/whole egg mixture to mixing bowl.


3. Beat yolk/whole egg mixture with remaining 6 tablespoons sugar. Beat on medium-high speed (setting 8 on a KitchenAid) until eggs are very thick and a pale yellow color, about 5 minutes (or 12 minutes by hand). Add beaten eggs to whites.

4. Sprinkle flour mixture over beaten eggs and whites; fold very gently 12 times with a large rubber spatula. Make a well in one side of batter and pour milk mixture into bowl. Continue folding until batter shows no trace of flour, and whites and whole eggs are evenly mixed, about 8 additional strokes.

5. Immediately pour batter into prepared baking pans; bake until cake tops are light brown and feel firm and spring back when touched, about 16 minutes for 9-inch cake pans and 20 minutes for 8-inch cake pans.

6. Immediately run a knife around pan perimeter to loosen cake. Cover pan with large plate. Using a towel, invert pan and remove pan from cake. Peel off parchment. Re-invert cake from plate onto rack . Repeat with remaining cake.

7. For the pastry cream: Heat milk in a small saucepan until hot but not simmering. Whisk yolks, sugar, and salt in a large saucepan until mixture is thick and lemon-colored, 3 to 4 minutes. Add cornstarch; whisk to combine. Slowly whisk in hot milk. Cook milk mixture over medium-low heat, whisking constantly and scraping pan bottom and sides as you stir, until mixture thickens to a thick pudding consistency and loses all traces of raw starch flavor, about 10 minutes. Off heat, stir in vanilla, rum, and butter (if using) and transfer to another container to cool to room temperature, placing a piece of plastic wrap directly on surface of mixture to prevent skin from forming. Refrigerate pastry cream until firm. (Can be refrigerated overnight.) To ensure that pastry cream does not thin out, do not whisk once it has set.

8. For the glaze: Bring cream and corn syrup to a full simmer over medium heat in a medium saucepan. Off heat, add chocolate; cover and let stand for 8 minutes. (If chocolate has not completely melted, return saucepan to low heat; stir constantly until melted.) Add vanilla; stir very gently until mixture is smooth. Cool until tepid so that a spoonful drizzled back into pan mounds slightly. (Glaze can be refrigerated to speed up cooling process, stirring every few minutes to ensure even cooling.)

9. While glaze is cooling, place one cake layer on a cardboard round on cooling rack set over waxed paper. Carefully spoon pastry cream over cake and spread evenly up to cake edge. Place the second layer on top, making sure layers line up properly.

10. Pour glaze over middle of top layer and let flow down cake sides. Use a metal spatula, if necessary, to completely coat cake. Let sit until glaze fully sets, about 1 hour. Serve.

Tips:

-I followed the recipe almost exactly. The glaze is more glossy, as in the first picture posted right after making. It takes on more of a satin finish later.

-I read many recipes before choosing this one. Felt like this one had the best reviews, and liked the combo of ingredients.

-It's tempting to use packaged goods, I know. If you take shortcuts and use boxed pudding in place of the custard, or use a cake mix, the quality of the finished product will be different.

That's the bottom line. Nuff said.

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