Yield: One 10 or 11-inch round loaf
- 1 1/2 cups buttermilk, cold (you may need a little less or more)
- 2 large eggs, cold
- 1 teaspoon baking soda
- 2 cups all-purpose flour, plus more for dusting
- 2 cups white whole wheat flour
- 4 teaspoons baking powder
- 1/4 cup granulated sugar
- 1 teaspoon coarse salt
- 6 tablespoons (3/4 stick) unsalted butter, COLD, cut into smaller chunks, plus more for greasing the baking dish
- 1 cup dark seedless raisins
- 1/2 cup golden raisins
- Equipment: one 10- or 11-inch round, ceramic or glass baking dish. A round, straight-sided dish is best (not a pie dish with slanted sides). You could substitute a metal cake pan but not a very dark metal non-stick pan, because the top will likely burn before the interior of the loaf is cooked.
- Position oven rack in center of oven. Preheat oven to 375° F, preferably on convection. Use the “extra” butter to generously grease the baking dish. Dust the baking dish with flour: scatter a small handful of flour inside the dish and shake it around so that bottom and sides are coated. Turn dish over and tap out any excess flour.
- Pour buttermilk into a medium bowl or measuring cup. Break eggs into buttermilk and whisk with a fork to just combine. Add baking soda and whisk to just combine. Set aside.
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- Scatter 6 tablespoons of COLD butter over the flour mixture. Cut the butter into the flour using a pastry cutter or, if you don’t have one, use two table knives in a criss-cross motion from edge-to-edge of the bowl to cut in the butter. The butter should be visible in small bits throughout the flour, not completely absorbed.
- Gently stir in raisins. Make a well in the center of the flour mixture.
- Pour 1 cup of the buttermilk mixture into the well. Stir gently with wooden spoon (do not use your hands) until flour is moistened. Use a spatula to gently fold any dry flour from the sides and bottom into the wetter dough. (Fold gently, don’t whip the dough or over-stir.) Add more of the buttermilk mixture as needed, in small amounts, to create a dough that is neither too wet or too dry. You may need more or less than the 1-1/2 cups buttermilk called for. If you need more liquid, plain buttermilk is fine. The dough should look lumpy and be more wet than dry.
- Dust a little flour on your hands, then shape dough quickly and roughly into a ball, without over-handling it. Transfer dough ball to the greased and floured baking dish. Use the back of the wooden spoon to spread dough in as few strokes as possible to edges of dish.
- Use the handle end of the wooden spoon or your index finger to make a shallow cross (1/4 inch deep) on top of the dough, top to bottom and side to side. This is to encourage the bread to rise in quarters for easier slicing. Very lightly scatter a tiny bit of flour over the dough.
- Place baking dish in oven. Baking time will be about 35 to 45 minutes. Check after 30 minutes: bread should be golden brown and look set. Test by inserting a knife in the center of the bread. If there is wet dough on the knife, bake for up to 10-15 minutes more. Do not over-bake.
- Remove from oven and let bread cool in baking dish about 10 minutes. Remove from baking dish and let cool completely on a wire rack before slicing. (It will crumble if you try to slice when still warm.) Keeps very well for a few days, wrapped tightly in foil or plastic wrap. (I let mine cool in the baking dish.)
Posted in Baking, Bread, Coffee Cake, Holiday, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: breakfast, buttermilk, golden raisins, Irish, quick bread, raisins, snack, soda bread, St. Patrick's Day, whole wheat
I made this super moist and tender breakfast cake with my precious Meyer lemons. It could be made with regular lemons too, of course. I did think that the tangy glaze was a little over the top, so I modified the recipe to make half of the amount next time.
This recipe was adapted from Bon Appétit, via The View from the Great Island.com. I incorporated whole wheat pastry flour in addition to cake flour and baked the bread on convection in a Pullman loaf pan. Special and tasty. 🙂
For the Cake:
- zest of 1 Meyer lemon
- 1 cup granulated sugar
- 2 sticks unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 3/4 cup whole wheat pastry flour
- 1 cup cake flour or all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp coarse salt
- 1/2 cup buttermilk
For the Glaze:
- 3/4 cups powdered sugar
- freshly squeezed Meyer lemon juice to thin, start with 1 tablespoon and add more as necessary
- Preheat oven to 350 degrees, preferably on convection.
- Lightly butter (or spray with cooking oil spray) a Pullman loaf pan or 9×5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing. Crease the ends so that they do not fold over onto the cake while it is baking.
- Remove the peel from the lemon with a vegetable peeler. A serrated peeler works best for this. You want to remove just the yellow part of the peel, with little of the bitter white part.
- Put the sugar and lemon peelings in a food processor and process until the peels are completely incorporated into the sugar.
- Put the lemon sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes.
- Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes.
- Whisk together the flours, baking powder, and salt and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don’t over beat.
- Turn the batter into the prepared pan, spread out evenly, and bake on the center rack for about 40 minutes in a Pullman pan, or up to 50-55 minutes in a standard loaf pan, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine).
- Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles, and let fully cool on a rack.
- Meanwhile whisk together the sugar with enough lemon juice to make a thick glaze. Spread the glaze over the cooled bread.
Posted in Baking, Bread, Cake, Coffee Cake, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: breakfast, brunch, cake, cake flour, coffee cake, dessert, glaze, lemon, meyer lemon, quick bread, whole wheat, whole wheat pastry flour
By using maple syrup and brown sugar as sweeteners as well as whole wheat pastry flour, oats and almonds in the topping, this recipe succeeds as a lighter version of this classic comfort food dessert. We indulged a little and ate it with vanilla ice cream, of course. 😉 Without the ice cream, this dish could actually be served for breakfast.
This recipe was adapted from The Washington Post, contributed by nutritionist and cookbook author Ellie Krieger. Lovely.
Yield: 8 servings
For the Topping:
- 1/4 cup canola oil or other neutral-tasting oil
- 1/2 cup plus 1 T almond meal or slivered almonds
- 1/2 cup old-fashioned rolled oats
- 1/4 cup whole wheat pastry flour (whole wheat flour may be substituted)
- 1/4 cup packed light brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp coarse salt
For the Filling:
- 3 pounds ripe but firm pears, peeled, cored, cut into 1/4-inch slices (I used 6 Bartlett pears)
- 1/4 cup pure maple syrup
- freshly squeezed juice from 1/2 of a lemon
- 1 T cornstarch
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- Preheat the oven to 350 degrees, preferably on convection.
- Spray a 10×9-inch (can also use an 8×8-inch or 9×9-inch) baking dish with cooking oil spray, or brush lightly with oil.
To Make the Topping:
- If using slivered almonds, process them in a food processor until finely ground; alternatively use almond meal. Transfer to a medium bowl.
- Add the oats, flour, brown sugar, cinnamon and salt to the ground almonds.
- Drizzle the mixture with 1/4 canola oil; stir until well incorporated. Set aside.
To Make the Filling & Finish the Dish:
- Combine the pears, maple syrup and lemon juice in a large bowl.
- Sprinkle the fruit mixture with the cornstarch, cinnamon and ginger; stir until the pears are evenly coated.
- Transfer to the prepared baking dish.
- Crumble the topping over the pears.
- Bake for 40 to 50 minutes, until bubbling and the topping is lightly browned.
- Let cool for 10 minutes before serving. Serve with ice cream, if desired.
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: almond meal, almonds, Bartlett, breakfast, brown sugar, comfort food, crisp, crumble, dessert, fruit, healthy, light, maple syrup, oats, pear, rolled oats, slivered almonds, whole wheat, whole wheat pastry flour
My daughter absolutely loves the “Line Friends” store in Times Square. The store features adorable plush versions of the characters from a Japanese and Korean messaging app called Line. Most center around a bear named “Brown.” As a pig enthusiast, my daughter owns two “Piggy Brown” plush in her personal collection. She requested a red velvet version of “Piggy Brown” to celebrate her 12th birthday! She also requested an Oreo-cream cheese frosting filling. The results were super cute and delicious.
Both of my kids have winter birthdays. Because my son decided to celebrate his with a gold standard household favorite, a Rainbow Sprinkle Cake, I am combining their “birthday posts” by sharing their number cookie photos at the same time. For those of you who don’t know, my kids always have birthday sugar cookies to celebrate their age. 🙂 This year, my son celebrated his 14th birthday and my daughter celebrated her 12th. ❤
I thought that it was the perfect time to share this cake because a red velvet layer cake would also be a fabulous Valentine’s Day dessert. ❤ The cake recipe was adapted from Martha Stewart Living, the cream cheese frosting adapted from various sources. I used a single vanilla cupcake for the pig snout and bear nose, recipe from Sally’s Baking Addiction. The pig ears were made with reserved number cookie dough.
To Make the Red Velvet Layers:
- unsalted butter, for cake pans
- 2 1/2 cups cake flour, not self-rising
- 1 teaspoon salt
- 1/4 cup cocoa powder, sifted
- 1 1/2 cups granulated sugar
- 1 1/2 cups canola oil
- 2 large eggs
- 3/4 tsp red gel food coloring plus 3 1/2 T water OR 1/4 cup red food coloring
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 1/2 teaspoons baking soda
- 2 teaspoons white vinegar
- Heat oven to 350 degrees, preferably on convection.
- Generously butter two 9-by-2-inch round cake pans. Line with parchment paper; butter the paper. Sprinkle with flour, and tap out the excess; set aside.
- In a medium bowl, whisk cake flour, salt, and sifted cocoa; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined.
- Add eggs, one at a time, beating well after each addition.
- Add food coloring and vanilla, and beat until well combined.
- Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
- In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds.
- Evenly divide batter between the prepared pans. (I use a kitchen scale to make sure that the batter is evenly distributed.)
- Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes.
- Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely before frosting/decorating.
- 1 egg white
- 2 T granulated sugar
- 2 T unsalted butter, melted
- 1 teaspoon vanilla
- 1 1/2 T milk
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- Preheat oven to 350 degrees, preferably on convection.
- Coat 2 wells of a muffin pan with cooking spray or line with 2 liners.
- In a small mixing bowl, whisk together the egg white and sugar until combined.
- Stir in the vanilla, melted butter, and milk.
- Add flour and baking powder and mix everything together well.
- Divide the batter between two muffin pan wells and bake for 10-14 minutes.
- Let cool completely before frosting/decorating as desired.
For the Cream Cheese Frosting and to Decorate the Cake:
Yield: enough to generously frost one 9-inch layer cake (plus 1 cupcake)
- 16 ounces cream cheese, room temperature
- 1 cup (2 sticks) butter, room temperature
- 6 cups confectioner’s sugar, sifted
- 1 teaspoon pure vanilla extract
- 5 Oreos, crushed in a food processor
- pink gel food coloring
- brown m&m’s and pink tic tac’s for eyes and noses
- 1-2 T semi-sweet chocolate chips, melted
- Place cream cheese and butter in the bowl of a stand mixer.
- Beat until light and fluffy, about 2 minutes.
- Add sugar and vanilla. Beat, on low-speed to combine.
- If too soft, chill until slightly stiff, about 10 minutes, before using.
- Remove and place in separate bowls: 3/4 to 1 cup of icing for the bear face, 2-3 T icing for the top of the pig snout, 2-3 T icing for the bear nose, and 1 1/4 cup of icing for the Oreo filling.
- Tint the remaining icing light pink with food coloring, mixing well.
- Incorporate the crushed Oreos in the reserved 1 1/4 cups of filling icing. Spread on one of the layers.
- Place the second layer on top.
- Insert the cookie pig ears in between the cake layers until securely in place.
- Tint the 3/4 to 1 cup of reserved bear face icing with 1 T sifted cocoa, or until desired color is achieved.
- Tint the reserved 2-3 T of bear nose icing with pinches of sifted cocoa until desired color is achieved.
- Tint the reserved 2-3 T of pig snout icing with pink food coloring until desired color is achieved.
- Make a paper or parchment template to outline the edge of the bear face on top of the cake. Place on top of the second cake layer.
- Spread and swirl the light pink frosting around the sides and top of the cake, outside of the bear face template.
- Spread and swirl the reserved chocolate-brown frosting circle to form the bear face.
- Remove the domed top of the vanilla cupcake and trim to form the bear nose. Coat with reserved light brown icing and place on the bear face.
- Invert the cupcake bottom and coat the sides with light pink icing. Spread dark pink icing over the top. Place the snout in place on top of the cake.
- Use the m&m’s and tic tacs to form the noses and eyes.
- Place melted chocolate chips in a small ziplock bag. (I melted the chocolate in the microwave.) Cut the corner of the bag and pipe the bear’s mouth onto the cake.
- The cake can be stored in the refrigerator for up to 6 hours. (I stored it overnight.) Bring to room temperature before serving.
I’m bringing my red velvet Piggy Brown to share at Angie’s Fiesta Friday #262, co-hosted by Angie and Jhuls @The Not so Creative Cook. Enjoy! 🙂
Posted in Baking, Cake, Cupcakes, Good Sweets, Good Eats (Desserts), Holiday, Recipes
Tags: bear, birthday, brown, cream cheese frosting, dessert, individual cupcake, layer cake, Line, line friends, oreo, piggy brown, red velvet, teddy bear, valentine's day, vanilla cupcake