Chocolate Pumpkin Pound Cake

Chocolate Pumpkin Pound Cake with Chocolate Glaze recipe

I’ve pulled this recipe out of my favorites file – a moist, spiced pumpkin pound cake swirled with chocolate and glazed with a shiny-gorgeous chocolate sauce. I shared it over at the Go Bold with Butter blog recently too.

While I haven’t been able to turn the heat on in the house yet – still in denial that fall is here, I guess – my taste for the season is certainly in full swing. And there are lots of delicious things to come…think I’ll go find a big sweater and stock up on firewood.

I really love this time of year.

Chocolate Pumpkin Pound Cake

Yield: 10 -12

Ingredients

  1. 2 ¾ cups all purpose flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon salt
  4. 2 teaspoons pumpkin pie spice
  5. ¼ teaspoon ground ginger
  6. ¾ cup unsweetened cocoa
  7. 3 sticks butter (1 ½ cups), softened
  8. 2 1/4 cups granulated sugar
  9. 3/4 cup dark brown sugar
  10. 6 eggs, room temperature
  11. 1 ¼ cups canned pumpkin puree
  12. 2/3 cup plain yogurt

Instructions

  1. Preheat oven to 350 degrees. Butter a 12-cup Bundt cake pan and lightly dust with flour.
  2. Stir together the flour, baking powder and salt in a large bowl until combined. Remove 1 ¾ cups of this mixture to a second bowl and stir in the pumpkin pie spice and ginger. Stir the cocoa into the remaining flour in the first bowl.
  3. Beat the butter in a stand mixer until creamy. Add the sugars and beat on medium-high speed until fluffy. Beat in the eggs, one at a time. Scrape out ½ the batter into another bowl and set it aside.
  4. To make the pumpkin batter, add the pumpkin to the batter in the mixing bowl and beat briefly on slow speed to blend. (FYI, the batter might appear curdled at this point, but that’s fine – it will come together when you add the flour). Stir in the spiced flour mixture until just blended.
  5. To make the chocolate batter, stir the reserved butter mixture into the cocoa mixture, alternating with the yogurt, until just blended.
  6. Spoon half the pumpkin batter into the pan; drop half the chocolate batter by spoonfuls over the pumpkin batter, without covering it completely; repeat with the remaining pumpkin and chocolate batters. Put a small, thin knife into the batter and circle it around the pan a few times, then draw the knife back and forth across the width of the pan to swirl the batters together.
  7. Bake about 1 hour, or until a tester emerges with a few moist crumbs. Cool the cake in the pan 15 minutes before inverting onto a rack to cool completely.
  8. When the cake is cool, make chocolate glaze: Put 4 ounces chopped dark chocolate, ½ cup heavy cream, 1 teaspoon vanilla, 1 teaspoon corn syrup and a pinch of fine salt in a heatproof bowl set over a saucepan of simmering water (but not touching) until melted, stirring until smooth. Pour the glaze over the cake, letting some drip over the sides. Let stand until the glaze sets before serving, about 2 hours, or chill for 30 minutes if you’re in a hurry.
  9. Recipe adapted from Sunset
http://familystylefood.com/2012/10/chocolate-pumpkin-pound-cake-2/

Lemon Polenta Cake

lemon-polenta-cake-recipe

had a lot of pots on the fire this week and I was hoping to share some of the contents with you. And I will… but today I want to keep it simple. So here’s a favorite dessert recipe from my file. It’s a rustic Italian cake made with lots of lemon and crunchy stoneground cornmeal –  polenta.

It’s the sort of peasant-style dessert I love. You could cut it into squares and eat it with your hands like a bite of coffee cake, or sprinkle with powdered sugar and serve alongside a generous pile of whatever summer fruit is the sweetest at the moment.

lemon-polenta-cake-recipe

Lemon Polenta Cake

Serving Size: serves 8 - 10

Ingredients

  1. 1 cup polenta, or coarse-ground cornmeal
  2. 3/4 cup all-purpose flour
  3. 1 1/2 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 1 cup sugar
  6. 2 eggs
  7. 2 egg whites
  8. 1/4 cup olive oil
  9. 2 tablespoons butter, softened
  10. 1/2 cup plain yogurt
  11. 2 tablespoons grated fresh lemon zest
  12. 2 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 350 degrees and place an oven rack in the center of the oven.
  2. Line the bottom of an 8-inch cake pan or standard loaf pan with lightly oiled parchment paper to fit.
  3. Whisk the cornmeal, flour, baking powder and salt in a bowl and set aside.
  4. Beat the eggs, egg whites and sugar in a heavy-duty stand mixer until pale and creamy. On low speed, mix in the oil. butter, yogurt, lemon zest and juice.
  5. Stir in the dry ingredients until just blended. Pour the batter into the pan and bake 35 - 40 minutes, or until the top feels firm (not hard) and a toothpick inserted in the center of cake come out clean. Cool completely before serving.
http://familystylefood.com/2011/06/lemon-polenta-cake/

Strawberry and Cream Trifle

When a gorgeous slice of cake appears in front of you, tall and gloriously layered, which part is your fork most attracted to?

Much like preferring certain parts of a chicken over others – I’m a thigh girl, in case you’re wondering – I’ve noticed how people like to eat their cake. Some people avoid extraneous fluff, frosting or filling and zero in on their prize: the cake; while others are happy to precisely scrape away and devour only the layers of icing, leaving naked, golden cake all alone on the plate, like Beyoncè after she’s stripped off a pink satin dress at the end of the day.

It must be a trait we carry throughout our lifetime, because it’s not only children who seem to have this compulsion. I know a few adults who would gladly mutilate a harmless cake just to get at the neon-colored icing.

I place myself in the democratic camp; I get some of everything when I dig in to dessert; a bite of moist cake, the crush of sweet juicy fruit, and a lashing of vanilla-scented cream. That’s why I think trifle is such a perfect dessert: It’s cake deconstructed and put back together.

For this trifle recipe, I baked a sponge cake from pastry chef David Lebovitz’s new book Ready for Dessert. It’s super-easy to make and even better made ahead of time – like the day before assembling the trifle. But to keep things extra-simple, a store-bought angel food cake would work just as well.

And – ssshhh – maybe even better, since you can take credit for serving a simply stunning dessert for Mother’s Day (or any day) without having to turn on the oven.

Strawberry and Cream Trifle

Serving Size: serves 4

Ingredients

    For sponge cake:
  1. 5 large eggs, separated
  2. ¼ cup cold water
  3. 1 cup sugar
  4. 1 teaspoon vanilla extract
  5. 1 ½ cups cake flour, sifted
  6. ½ teaspoon baking powder
  7. ¼ teaspoon salt
  8. Grated zest of a lemon or orange
  9. For Trifle:
  10. ¾ cup sugar
  11. 2 cups crème fraiche
  12. 1/2 cup heavy whipping cream
  13. 1 vanilla bean, split with sharp knife and seeds scraped
  14. Juice from one large lemon or orange
  15. 4 cups mixed hulled and sliced strawberries and raspberries

Instructions

  1. Preheat oven to 350 degrees. Lightly butter the bottom of a rimmed 12 x 18-inch baking sheet or a 9-inch springform pan with sides at least 2 inches high. Line the bottom with a piece of parchment paper.
  2. In a stand mixer fitted with the whip attachment, whip the egg yolks and water on high speed for 1 minute. Decrease speed to medium, add sugar and vanilla then increase speed to high. Continue to whip until the mixture forms a ribbon when the whip is lifted, about 5 minutes. Scrape the batter into another bowl, and wash the bowl and beater.
  3. Sift the flour, baking powder and salt over the beaten yolks. Gently fold in the flour until completely incorporated.
  4. Whip the egg whites and zest in the clean bowl on high speed until they form stiff peaks. Fold one-third of the whites into the yolk batter to lighten, then fold in the remaining whites.
  5. Pour batter into the prepared pan and spread into an even layer. Bake until the cake is lightly browned and the center springs back when gently pressed, 15 – 18 minutes in a baking sheet or 40 – 45 minutes in a springform cake pan.
  6. Let cake cool in the pan. Run a knife around the sides of cake to loosen and invert onto a cutting board.
  7. Whisk ½ cup sugar with the crème fraiche, cream and vanilla bean seeds in a medium bowl until smooth.
  8. In another bowl, whisk the remaining ¼ cup sugar with lemon or orange juice to dissolve. Gently stir in the berries. Let the berries sit 10 minutes.
  9. To assemble the trifle, cut the cake into circles to fit into 4 wide, shallow glasses. You can use ramekins, dessert bowls or go all out and use a special trifle bowl if you have one, just cut the cake into pieces to fit.
  10. Layer cake, berries and cream into whatever serving container you’re using, ending with berries on top. Refrigerate 30 minutes to one hour before serving.
http://familystylefood.com/2010/05/strawberry-and-cream-trifle/