Recipes

French King Cake

French King Cake

Galette Des Rois
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Unfold The Sheets Of Puff Pastry.
  • Place Each One Onto A Baking Sheet.
  • Press Down On Any Cracks To Repair Them, And Gently Roll The Pastry To Smooth It Out.
  • Place The Baking Sheets In The Refrigerator For 1 Hour.
  • Meanwhile, For The Filling, Place The Butter And Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Creamy, 30 Seconds.
  • Add The Egg, And Beat Until Creamy, 30 To 45 Seconds More.
  • Set Aside.
  • Place The Almonds And Confectioners’ Sugar In The Bowl Of A Food Processor Fitted With A Steel Blade.
  • Pulse Until The Mixture Resembles Meal.
  • Turn The Almond Meal Into The Bowl With The Butter And Sugar.
  • Add The Flour, Rum, And Vanilla, And Stir With A Wooden Spoon Or A Rubber Spatula Until Just Incorporated.
  • Set Aside.
  • (If Your Kitchen Is Warm, Cover And Place In The Refrigerator Until Ready To Assemble.)
  • Remove The Baking Sheets From The Refrigerator.
  • Paint A 1″ Border Of The Egg Wash Around The Edges Of 1 Pastry Sheet.
  • Spoon The Almond Mixture Into The Center Of The Pastry, Pressing It With The Spoon Just Until It Meets The Egg Wash.
  • Do Not Let The Filling Get Onto The Egg Wash Border.
  • Place The Second Pastry Sheet Over The Filling, And Press Down On The Edges Firmly So They Seal.
  • Brush The Top With Egg Wash, And Let The Cake Rest For 1 Hour Before Baking.
  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 400°F.
  • Bake Until The Cake Is Puffed And Brown, 40 To 45 Minutes.
  • Slice And Serve.
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Course; Cake
Cuisine; European / French

The Doberge Torte

The Doberge Torte

Deel op Facebook Print Recipe

Ingredients

  • Makes: 12 To 16 Servings

Custard

Cake

  • Butter And Flour For Prepping The Pans
  • ¾ Cup 1½ Sticks Unsalted Butter, At Room Temperature
  • 2 Cups Granulated Sugar
  • ¼ Teaspoon Salt
  • 4 Large Eggs At Room Temperature, Separated
  • 3½ Cups Sifted Cake Flour
  • 1 Tablespoon Baking Powder
  • 1 Cup Whole Milk At Room Temperature
  • 1 Teaspoon Vanilla Extract
  • 1 Scant Teaspoon Fresh Lemon Juice

Chocolate Buttercream Frosting

Instructions

  • For The Custard, Place The Sugar, Salt, Flour, Cornstarch, And Cocoa In A Medium-Size Bowl, And Whisk To Combine.
  • Set Aside.
  • Place The Eggs In Another Medium-Size Bowl, And Lightly Beat Until Lemon Colored.
  • Set Aside.
  • Place The Butter And Chocolate In A Large Saucepan Over Low Heat.
  • Stir To Melt The Butter And Chocolate.
  • Add The Milk And Beaten Eggs, And Whisk Until Combined.
  • Add The Dry Ingredients, And Whisk To Combine.
  • Increase The Heat To Medium And Cook Until The Mixture Is Very Thick, Whisking Constantly, 12 To 15 Minutes.
  • Remove From The Heat, Then Whisk In The Vanilla.
  • Pour The Hot Custard Into A Large Heatproof Bowl.
  • Cover The Surface Of The Custard With Plastic Wrap, Sealing To The Edges.
  • This Prevents The Custard From Developing A Tough Surface As It Cools.
  • Cool On The Counter For 30 Minutes, Then Place In The Refrigerator Until Cold.
  • This Takes As Little As 4 Hours, Or Overnight.
  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
  • Grease And Flour The Bottom Of As Many 9″ Layer Pans As You Have.
  • You Will Be Baking 8 Layers.
  • Shake Out The Excess Flour, And Set The Pans Aside.
  • Place The Butter, Sugar, And Salt In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Creamy, 1 To 2 Minutes.
  • Add The Egg Yolks, One At A Time, Beating Well After Each Addition.
  • Set Aside.
  • Place The Egg Whites In The Large Bowl Of An Electric Mixer, And Beat On High Speed Until Stiff Peaks Form, About 5 Minutes.
  • Set Aside.
  • Sift Together The Flour And Baking Powder In A Medium-Size Bowl.
  • Add The Flour Mixture To The Butter Mixture Alternately With The Milk, Beginning And Ending With The Flour.
  • Fold In The Vanilla And Lemon Juice.
  • Fold In The Egg Whites Until Just Combined.
  • Divide The Batter Into Eighths—About 6 Ounces Batter Or A Full ¾ Cup Per Pan.
  • Spread This Into Each Cake Pan, Using A Metal Spatula To Spread The Batter To The Edges.
  • Bake 2 To 3 Layers At A Time, Depending On The Size Of Your Oven.
  • Bake Until The Layers Are Lightly Golden Brown And The Edges Pull Away From The Sides, 10 To 12 Minutes.
  • Remove To Wire Racks, Cool For 5 Minutes, Then Run A Knife Around The Edges And Invert Onto The Racks To Cool.
  • The Layers Will Cool Quickly Because They Are Thin.
  • Wipe Out The Pans, Grease And Flour Again, And Repeat With The Remaining Batter.
  • To Begin Assembly, Place 1 Layer On A Serving Plate.
  • Dollop About 8½ Ounces Of Custard (About â…ž Cup) On Top, And Spread It Out Evenly, To Within ½” Of The Edges.
  • Continue Stacking Layers And Custard.
  • There Will Be 7 Layers Of Custard, With A Top Cake Layer Bare.
  • Lightly Cover The Cake, And Place It In The Refrigerator To Firm Up The Custard, About 1 Hour.
  • Meanwhile, Prepare The Frosting.
  • Place The Confectioners’ Sugar And Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Low Speed For 30 Seconds.
  • Increase The Speed To Medium And Beat Until Creamy, 2 To 3 Minutes.
  • Add The Cocoa, Melted Chocolate, And Vanilla, And Beat Until Smooth, 1 Minute.
  • If The Frosting Is Too Thick, Add A Little Hot Water, 1 Teaspoon At A Time, Very Slowly Until The Consistency Is Right.
  • Remove The Cake From The Refrigerator.
  • Frost The Sides Of The Cake First, Spreading On A Thin Layer.
  • Frost The Top, Spreading A Thin Layer To The Edges.
  • Store The Cake In A Cake Saver In The Refrigerator For Up To 3 Days.
  • Slice And Serve.
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Course; Tarts

Julia Child’s Queen Of Sheba Cake

Julia Child’s Queen Of Sheba Cake

Reine De Saba
Deel op Facebook Print Recipe

Ingredients

  • Makes: 12 Servings

Cake

  • Butter And Flour For Prepping The Pan
  • ¼ Cup Whole Almonds
  • ½ Cup 1 Stick Unsalted Butter, At Room Temperature
  • â…” Cup Granulated Sugar Plus 1 Tablespoon To Add To The Egg Whites
  • 3 Large Eggs At Room Temperature, Separated
  • 4 Ounces â…” Cup Chopped Good Semisweet Chocolate
  • 2 Tablespoons Rum
  • Pinch Of Salt
  • ¼ Teaspoon Almond Extract
  • ¾ Cup Sifted Cake Flour

Chocolate Butter Icing (Glaçage Au Chocolat)

  • 1 Ounce Chopped Semisweet Chocolate
  • 3 Tablespoons Unsalted Butter
  • 1 Tablespoon Rum
  • 8 To 12 Toasted Whole Or Sliced Almonds For Decoration

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Butter And Flour The Bottom Of An 8″ Round Cake Pan That Is At Least 1½” Deep.
  • Shake Out The Excess Flour.
  • If You Have An 8″ Springform, Or A Pan With A Removable Bottom, Use It.
  • Set The Pan Aside.
  • Place The Almonds In A Food Processor Fitted With A Steel Blade, And Pulverize Until You Get A Meal-Like Texture, 60 To 90 Seconds.
  • Set The Ground Almonds Aside.
  • Place The Butter And â…” Cup Of The Sugar In A Large Bowl And Beat With An Electric Mixer On Medium-High Speed Until Light And Fluffy, 4 To 5 Minutes.
  • Add The Egg Yolks And Beat Until Just Blended, Scraping Down The Bowl With A Rubber Spatula.
  • Set The Mixture Aside.
  • Place The Chocolate In A Small Glass Bowl, And Heat In The Microwave On High Power, 30 To 45 Seconds, Stirring 2 Or 3 Times, So That The Chocolate Melts.
  • Once It Cools Down A Bit, Stir It Into The Butter Mixture, And Blend With The Mixer Until Just Combined.
  • Add The Rum, Salt, Almond Extract, And Ground Almonds And Stir With The Rubber Spatula To Combine.
  • Set Aside.
  • Beat The Egg Whites In A Medium-Size Bowl With The Electric Mixer On High Speed Until Soft Peaks Form, 3 To 4 Minutes.
  • Add The Remaining 1 Tablespoon Sugar Slowly, And Continue Beating Until Stiff Peaks Form, Another 1 To 2 Minutes.
  • Stir About A Quarter Of The Whites Into The Chocolate Batter With The Spatula Until Just Combined And The Batter Is Lightened.
  • Fold In About A Third Of The Remaining Whites Until Just Combined.
  • Sift In A Third Of The Flour And Gently Fold To Just Combine.
  • Continue To Add The Rest Of The Whites And Flour Until All Is Incorporated.
  • Pour The Batter Into The Prepared Pan.
  • With The Spatula, Spread The Batter Up The Sides Of The Pan So A Well Forms In The Center.
  • Place The Pan In The Oven.
  • Bake The Cake Until A Toothpick Comes Out Clean When Inserted About 2″ From The Edges And The Middle Is Still Underdone, 24 To 28 Minutes.
  • Cool The Cake In The Pan On A Wire Rack For 10 Minutes.
  • Run A Knife Around The Edges Of The Cake, And Unmold It Onto A Serving Plate And Let Cool To Room Temperature Before Frosting.
  • For The Icing, Place The Chocolate And Butter In A Microwaveable Bowl And Place In The Microwave On The Defrost Setting For 1 Minute.
  • Remove And Stir.
  • If Needed, Place Back On Defrost For Another 60 To 90 Seconds.
  • Remove And Stir To Melt The Chocolate.
  • Stir In The Rum.
  • Place The Bowl In The Refrigerator Until The Icing Firms Up And Is Spreadable, 5 To 10 Minutes.
  • To Finish, Spread The Icing Smoothly Over The Top Of The Cake.
  • Press The Toasted Almonds Into The Icing In A Decorative Pattern On Top.
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Course; Cake

The Hummingbird Cake

The Hummingbird Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 12 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease And Flour Three 9″ Round Cake Pans.
  • Shake Out The Excess Flour, And Set The Pans Aside.
  • Place The Flour, Sugar, Cinnamon, Baking Soda, And Salt In A Large Bowl, And Whisk To Combine Well.
  • Add The Eggs, Oil, And Vanilla, And Blend With A Wooden Spoon Or An Electric Mixer On Low Speed.
  • Increase The Speed To Medium And Blend Until Well Combined, 1 Minute.
  • Or Stir More Briskly Until Well Combined.
  • Fold In The Pineapple, Pecans, If Desired, And The Bananas.
  • Divide The Batter Between The Prepared Pans, And Place The Pans In The Oven.
  • Bake Until The Cake Just Pulls Away From The Edges Of The Pans, 18 To 22 Minutes.
  • Remove To Wire Racks To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Pans, And Give Them A Gentle Shake To Loosen The Cakes.
  • Invert The Cakes Once And Then Again Onto The Racks.
  • Let The Layers Cool To Room Temperature, At Least 30 Minutes.
  • Meanwhile, Prepare The Frosting.
  • If Using The Pecans As A Garnish, Toast Them In A 350°F Oven For 4 To 5 Minutes.
  • To Assemble The Cake, Place 1 Layer On A Serving Plate.
  • Spread With About â…” Cup Of Frosting.
  • Top With A Second Layer And Repeat With The Frosting.
  • Top With The Third Layer And Frost The Top And Sides Of The Cake With Smooth Strokes.
  • Garnish The Top Of The Cake With Pecans.
  • Slice And Serve.
  • Or Chill For 1 Hour Uncovered For Easier Slicing.
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Course; Cake

Coca-Cola Cake

Coca-Cola Cake

Deel op Facebook Print Recipe

Ingredients

  • Makes: 16 Servings

Cake

Frosting

  • ½ Cup 1 Stick Lightly Salted Butter
  • 3 Heaping Tablespoons Unsweetened Cocoa Powder
  • 6 Tablespoons Coca-Cola
  • 3 To 4 Cups Confectioners’ Sugar Sifted
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Chopped Pecans See Cake Note

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease And Flour A 13″ × 9″ Metal Baking Pan, And Shake Out The Excess Flour.
  • Set The Pan Aside.
  • Place The Flour And Sugar In A Large Mixing Bowl, And Stir To Combine.
  • Set Aside.
  • Place The Butter, Oil, Cocoa, And Coca-Cola In A Medium-Size Saucepan, And Bring To A Boil Over Medium Heat.
  • Stir Until The Butter Melts And The Mixture Just Comes To A Boil.
  • Pour The Cocoa Mixture Over The Sugar And Flour.
  • Blend With An Electric Mixer On Low Speed, Or With A Wooden Spoon, Until Just Combined.
  • Measure The Buttermilk, And Stir The Baking Soda Into It To Dissolve.
  • Add To The Batter Along With The Eggs And Vanilla.
  • Blend On Medium Speed Until Well Combined, 1 Minute.
  • Fold In The Marshmallows.
  • Turn The Batter Into The Pan, And Place The Pan In The Oven.
  • Bake The Cake Until The Top Springs Back When Lightly Pressed With A Finger, 30 To 35 Minutes.
  • Remove The Pan From The Oven.
  • While The Cake Cools, Make The Frosting.
  • Place The Butter, Cocoa, And Coca-Cola In A Small Saucepan Over Medium Heat, And When The Butter Has Melted And The Mixture Just Comes To A Boil, Remove It From The Heat.
  • Measure 3 Cups Of The Confectioners’ Sugar Into A Large Mixing Bowl, And Pour The Hot Cocoa Mixture Over It.
  • Blend With An Electric Mixer On Low Speed Until Smooth, Adding The Vanilla And More Confectioners’ Sugar To Make The Frosting Spreadable But Also Easy To Pour From The Pan.
  • If Desired, Fold The Pecans Into The Frosting Before Spreading It Onto The Cake.
  • Or Frost The Cake, And Top With The Pecans.
  • Let Cool For 20 Minutes, Then Slice And Serve.

Notes & Wine Advice

Cake Note:
If You Want The Best Flavor From The Pecans, Toast Them First While The Oven Preheats, 4 To 5 Minutes. It Is Your Choice To Fold The Pecans Into The Icing, To Omit Them, Or To Scatter Them On Top Of The Cake Once The Cake Has Been Frosted.
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Course; Cake

Chez Panisse Almond Torte

Chez Panisse Almond Torte

Deel op Facebook Print Recipe

Ingredients

Makes: 12 Servings

  • Butter For Prepping The Pan
  • 7 To 8 Ounces Almond Paste See Cake Note
  • 1¼ Cups Granulated Sugar
  • 1 Cup 2 Sticks Unsalted Butter, At Room Temperature
  • 1 Teaspoon Vanilla Extract
  • 6 Large Eggs At Room Temperature
  • 1 Cup Unbleached Flour
  • 1½ Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • 2 Teaspoons Confectioners’ Sugar For Dusting

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
  • Lightly Grease A 9″ Springform Or Deep Layer Cake Pan With Soft Butter, And Set The Pan Aside.
  • Crumble The Almond Paste Into Pieces In A Food Processor Fitted With A Steel Blade.
  • Add The Sugar.
  • Pulse Until The Almond Paste Is Finely Chopped.
  • Stop The Machine And Add The Butter And Vanilla.
  • Pulse Until The Mixture Is Creamy And Light.
  • Add The Eggs, One At A Time, And Pulse Until The Eggs Are Well Combined.
  • Stop The Machine.
  • Place The Flour, Baking Powder, And Salt In A Large Mixing Bowl, And Whisk To Combine.
  • Add The Flour Mixture To The Food Processor, And Pulse Until Just Blended.
  • Turn The Batter Into The Prepared Pan, Smoothing The Top.
  • Place The Pan In The Oven.
  • Bake The Cake Until It Is Deeply Golden Brown And The Center Is Slightly Firm When Pressed, 48 To 52 Minutes.
  • Remove The Pan From The Oven.
  • Let The Cake Cool For 20 Minutes.
  • If Using A Springform Pan, Run A Knife Around The Edges And Unfasten The Collar.
  • Slice And Serve.
  • Or, If Using A Layer Pan, Run A Knife Around The Edges, Give The Pan A Gentle Shake, And Invert The Cake Once And Then Again Onto A Serving Plate.

Notes & Wine Advice

Cake Note:

Almond Paste Is Found In The Baking Aisle. Most Brands Are 7 To 8 Ounces. Some Versions Of This Recipe Call For A Little Almond Extract, But Shere Says There Was No Almond Extract In Her Original Recipe.
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Course; Nuts / Tarts

Tunnel Of Fudge Cake

Tunnel Of Fudge Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 12 To 16 Servings

Instructions

  • Place A Heavy Baking Sheet On A Shelf In The Lower Third Of The Oven.
  • Preheat The Oven To 350°F.
  • Place The Pecans On A Large Baking Sheet, And Place In The Oven While It Preheats.
  • Toast The Nuts Until Nicely Browned, 5 To 7 Minutes.
  • Keep Watch That They Do Not Burn.
  • Turn The Pecans Into A Small Bowl, And Add The 2 Tablespoons Melted Butter And Salt.
  • Toss To Coat And Set Aside.
  • Grease And Flour A 10″ Bundt Pan.
  • Shake Out The Excess Flour, And Set The Pan Aside.
  • Place The 1¼ Cups Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Soft And Fluffy, About 2 Minutes.
  • Add The Granulated And Brown Sugars, And Beat Until Creamy.
  • While Beating, If The Bowl Does Not Feel Cool, Place It In The Refrigerator For 5 Minutes, Then Resume Beating.
  • Add The Vanilla, Oil, And Salt, And Blend Until Incorporated.
  • Add The 2 Egg Yolks.
  • Crack The 4 Whole Eggs Into A Medium-Size Mixing Bowl, And Blend With A Fork Lightly.
  • Add To The Batter In 3 Batches, Blending On Low Speed.
  • Add The Confectioners’ Sugar And Cocoa, Just Until Combined.
  • In A Large Mixing Bowl, Stir The Flour And Toasted Nuts.
  • Fold Them Into The Batter, And Turn The Batter Into The Prepared Pan.
  • Place The Pan In The Oven, And Bake Exactly 45 Minutes.
  • You Cannot Use The Toothpick Test To Check Doneness Because The Center Will Not Be Set.
  • Remove The Cake From The Oven.
  • It Will Still Have A Runny, Fudgy Core And An Air Pocket Above The Tunnel Of Fudge.
  • Let It Cool For 15 Minutes.
  • Press Down On The Cake With A Clean Kitchen Towel To Deflate The Air Pocket.
  • Run A Knife Around The Edges Of The Cake, And Invert It Onto A Platter To Cool For 45 Minutes.
  • Slice And Serve.

Notes & Wine Advice

Cake Notes:

Pecans Were Used In The Bake-Off® Recipe. The Butter Should Not Be Cold And Also Not Be At Room Temperature, Thus “Slightly Cool.
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Course; Cake

James Beard’s Huckleberry Cake

James Beard’s Huckleberry Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 8 To 9 Servings

  • Butter And Flour For Prepping The Pan
  • 1 Cup 2 Sticks Unsalted Butter, At Room Temperature
  • 1 Cup Granulated Sugar
  • 3 Large Eggs
  • 2 Cups All-Purpose Flour Sifted
  • 2 Teaspoons Baking Powder
  • Pinch Of Salt
  • 1 To 1½ Cups Fresh Huckleberries Or Blueberries See Cake Notes
  • 1 Teaspoon Vanilla Extract
  • Sweetened Whipped Cream For Serving If Desired

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
  • Lightly Grease And Flour An 8″ Square Metal Baking Pan With Butter, And Shake Out The Excess Flour.
  • Set The Pan Aside.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Blend With An Electric Mixer On Medium Speed Until Light And Fluffy, 1 To 2 Minutes.
  • Add The Eggs, One At A Time, Blending On Low Until Just Combined.
  • Remove 2 Tablespoons Of The Flour And Set Aside.
  • Sift Together The Remaining Flour, Baking Powder, And Salt In A Small Bowl, And Fold This Into The Creamed Mixture.
  • Toss The Reserved Flour With The Berries, And Fold Them Into The Batter Along With The Vanilla.
  • Turn The Batter Into The Prepared Pan, And Smooth The Top.
  • Place The Pan In The Oven.
  • Bake The Cake Until The Top Is Deeply Browned And A Toothpick Inserted In The Center Comes Out Clean, 38 To 42 Minutes.
  • Remove The Cake From The Oven, And Place It On A Wire Rack To Cool For 20 Minutes.
  • Slice And Serve With The Whipped Cream, If Desired.

Notes & Wine Advice

Cake Notes:

While James Beard’s Recipe Calls For 1 Cup Of Berries, I Like A Few More. And If You Like The Flavor Of Lemon, Add This Simple Glaze To Brush On The Cake As It Cools: Whisk Together ½ Cup Confectioners’ Sugar And The Juice And Grated Zest Of Half A Lemon. Brush Onto The Cake With A Pastry Brush.
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Course; Cake

Pink Champagne Cake

Pink Champagne Cake

Deel op Facebook Print Recipe

Ingredients

  • Makes: 12 Servings

Cake

Pink Champagne Buttercream Frosting

  • 1¾ Cups 3½ Sticks Unsalted Butter, At Room Temperature
  • 8 Cups Confectioners’ Sugar Sifted
  • 4 To 5 Tablespoons Pink Champagne
  • 1 Teaspoon Vanilla Extract
  • Tiny Amount Of Pink Food Coloring See Cake Note
  • White Chocolate Shavings Sliced Strawberries, Coconut, Or Edible Rose Petals For Garnish

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease And Flour Three 8″ Layer Pans.
  • Shake Out The Excess Flour, And Set The Pans Aside.
  • Place The Flour, Baking Powder, And Salt In A Medium-Size Bowl, And Sift To Combine Well.
  • Set Aside.
  • Place The Egg Whites, Champagne, Vanilla, And Oil In A Large Mixing Bowl, And Whisk By Hand Until Well Blended.
  • Set Aside.
  • Place The Sugar And Butter In A Large Bowl, And Beat With An Electric Mixer On Medium Speed Until Creamy And Light, 3 To 4 Minutes.
  • Add The Flour Mixture And The Egg White Mixture Alternately, Beginning And Ending With The Dry Ingredients.
  • Stir In The Pink Coloring.
  • Divide The Batter Between The Prepared Pans, And Place The Pans In The Oven.
  • Bake Until The Cakes Just Pull Back From The Sides Of The Pans, 23 To 27 Minutes.
  • Remove The Pans From The Oven, And Place Them On A Wire Rack To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of Each Pan, Give Each Cake A Gentle Shake, Then Invert It Once And Then Again Onto The Rack To Cool Completely, Right Side Up, 30 Minutes.
  • While The Cakes Are Cooling, Prepare The Frosting.
  • Place The Butter In A Large Mixing Bowl, And Beat On Medium Speed Until Creamy And Smooth, 1 Minute.
  • Add 6 Cups Of The Confectioners’ Sugar And The Champagne And Vanilla.
  • Blend On Medium Speed Until Smooth.
  • Add The Remaining Confectioners’ Sugar, Adding What You Need To Make The Frosting Thick But Spreadable.
  • Increase The Mixer Speed To Medium-High, Add The Pink Coloring, And Beat Until The Frosting Is Fluffy, 30 Seconds.
  • To Assemble The Cake, Place 1 Layer On A Cake Plate.
  • Spread About ¾ Cup Of The Frosting To The Edges.
  • Place A Second Layer On Top And Repeat.
  • Place The Third Layer On Top, And Frost The Top And Sides Of The Cake With The Remaining Frosting.
  • Garnish As Desired, Depending On The Occasion.
  • Slice And Serve.

Notes & Wine Advice

Cake Note:
We Used Wilton Pink Coloring Paste. Use A Toothpick To Dab Into The Paste And Use Only A Small Amount To Create A Pale Pink Cake.
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Course; Cake

Mary’s Cherry Upside-Down Cake

Mary’s Cherry Upside-Down Cake

Deel op Facebook Print Recipe

Ingredients

  • Makes: 10 To 12 Servings

Cake

Topping

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Line The Bottom Of A 13″ × 9″ Baking Pan With Parchment Paper (This Makes The Turning-Out Process Less Messy).
  • Place The 6 Tablespoons Butter And Brown Sugar In A Small Saucepan Over Medium Heat And Let The Butter Melt, Stirring, 1 To 2 Minutes.
  • Turn The Mixture Into The Prepared Pan, Spreading It Evenly Over The Parchment Paper.
  • Place The Drained, Pitted Cherries In An Even Layer On Top Of The Butter And Sugar Mixture.
  • Set The Pan Aside.
  • For The Cake Batter, Place The ¾ Cup Butter And Granulated Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Creamy, 3 Minutes.
  • Add The Egg Yolks, One At A Time, Beating Well After Each Addition.
  • Beat In The Vanilla And Almond Extract, And Scrape Down The Sides Of The Bowl.
  • Whisk Together The Flour, Baking Powder, And Salt.
  • Add This To The Batter Alternately With The Milk, Beginning And Ending With The Dry Ingredients.
  • Set Aside.
  • Place The Egg Whites In A Large Mixing Bowl, And Beat With An Electric Mixer On High Speed Until Stiff Peaks Form, About 4 Minutes.
  • Fold A Small Amount Of Beaten Egg Whites Into The Batter To Lighten It.
  • Then Fold In The Rest Of The Egg Whites, Lifting And Folding As You Incorporate The Egg Whites.
  • Gently Spread The Batter Over The Cherries So As Not To Disturb Them.
  • Place The Cake In The Oven, And Bake Until The Top Is Golden And A Toothpick Inserted In The Center Comes Out Clean, 45 To 50 Minutes.
  • Remove The Cake From The Oven And Let Cool For 15 Minutes.
  • After 15 Minutes, Run A Knife Around The Edges Of The Pan.
  • Turn The Cake Onto A Serving Platter And Cut Into Servings.
  • Serve Warm With The Whipped Cream Topping Or With Vanilla Ice Cream.
  • For The Topping, Place The Cold Cream Into A Large Mixing Bowl.
  • Whip With An Electric Mixer With Cold Beaters On High Speed Until Soft Peaks Form, About 2 Minutes.
  • Then, While The Mixer Is On, Gradually Add The Sugar, And Beat Until The Cream Holds Stiff Peaks.
  • Fold In The Vanilla, And Serve.

Notes & Wine Advice

Cake Note:
Mary’s Mother Used Gold Medal Flour In This Cake. Mary Does, As Well.
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Course; Cake / Fruit