cake

Chocolate Marble Cake

~ lisaandfrancescook ~ 2 Comments
Chocolate Marble Cake

Growing up I had a very Manichean approach to dessert. My favorite cookie was a Black & White. My favorite ice cream was a soft-serve twist of chocolate and vanilla from Carvel. And my favorite cake was Chocolate Marble Cake from our local bakery. In New York, where I lived until I was fourteen, these desserts were ubiquitous. Every good deli and bakery carried the cookie and cake of my dreams. And in those days, a Carvel sign could be seen at most off-ramps all over New York. The truth is, I have never outgrown these loves, although finding really good versions of them in the Midwest is more challenging. So I was VERY excited when I came across this recipe for Black & White Pound Cake using black cocoa powder.

Black Cocoa Powder is what gives Oreos (or Hydrox Cookies, which is what I ate growing up and believe to be superior) their color and unique almost dry chocolate flavor. I had only used Dutch cocoa before. That will work here but the look and flavor will be different. The recipe comes from Sohla El-Waylly, a Food 52 star baker. She is very fun to watch and has several YouTube offerings. Sohla has a slightly funky vibe and a natural charm. I’ve made a few things of hers and the results have always been successful.

Now the one part of this recipe that caused a lot of debate in the comments section was the so-called streusel, which is used in both the middle of the cake and on top. I say so-called because it isn’t really like any other streusel I’ve eaten. It’s quite dry and the whole cake when it comes out of the pan, kind of looks as if it had been rescued from a fire and was covered in coal dust. I know, I know – this doesn’t sound as if I am making a case for the topping. But the funny thing is that as I ate the cake, the not-very-sweet topping grew on me. The part that went in the middle just melted into the cake and was delicious. The stuff on top crumbled off these dark, deep Oreo-like bits which were not overly sweet, but had a certain somethin/somethin.

It would be completely understandable if you chose to leave it off of the top and the cake would be AMAZING. But if you are open to giving it a chance, I would encourage you to do so. Either way, I would definitely use it in the middle of the cake as given in the recipe.

The finished cake when cut is an ever-changing work of art. Each slice is unique in it’s design and all are beautiful. It’s edible modern art, with dark beautiful veins of deliciousness. And while it may appear to be difficult to achieve, it really isn’t. I won’t lie. The cake is a bit fussy, takes a little time and uses several bowls, but there are no special techniques to making this. Just REALLY, REALLY, REALLY read the directions through several times before starting. And I also found that by measuring everything out before I began actually making the cake made things much easier. Yes, it does create more bowls and dishes to wash, but it also means that there is no scrambling to measure and possibly mis-reading things. Directions are crucial here.

I have mentioned it in other posts, but it’s worth saying again. I have become a BIG fan of weighing most of my ingredients when baking. It really is so much more accurate than simply measuring. Kitchen scales are readily available and cost around $25 – money well spent. I have included both measurements and weights where appropriate.

The other thing I learned when making this cake is how transformative long creaming of your butter and sugar can be. Until Sohla, I had never, ever creamed butter and sugar this long. However, I will now never, ever cream butter and sugar anything but this long again! Who knew how light and fluffy the mixture could become? And it is essential that ALL of your ingredients are at room temperature for best results.

Recipe

Chocolate Marble Cake

Yield: One 9 X 5-inch loaf

Ingredients

For the Streusel (Optional)

1 1/4 cup (156 grams) all-purpose flour
1/2 cup (100 grams) light brown sugar
1/4 cup (20 grams) black cocoa powder (or Dutched or natural cocoa powder)
3/4 teaspoons kosher salt
6 tablespoons (82 grams) cold butter, cut into cubes

For the Cake

14 tablespoons (196 grams) unsalted butter, at room temperature, plus more for the pan
1 1/4 cup (250 grams) granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3 large eggs, at room temperature
1 large egg yolk, at room temperature
1/2 cup (120 grams) sour cream, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cup (187 grams) all-purpose flour
3 tablespoons (15 grams) black cocoa powder (or Dutched or natural cocoa powder)
1 tablespoon milk or water

Chocolate Marble Cake

Directions

For the Streusel

In a medium bowl, whisk together the flour, brown sugar, cocoa, and salt. Add the cubed
butter and rub the mixture together with your fingers until it comes together into clumps; set aside. [Mine never quite formed clumps and I tend to agree with most of the comments that felt it needed more butter for this to happen. However, it did surprisingly stay together on the cake and when eaten was the texture of a thick Oreo dust. Not especially sweet.]

For the Cake

Set a rack in the lower-middle position and heat the oven to 350°F. Grease a 9×5-inch metal loaf pan with butter or cooking spray. Line the bottom of the pan with parchment and grease that as well.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar,
baking powder, and kosher salt on medium-high speed until pale and very fluffy, stopping once during
mixing to scrape down the paddle and bowl, 6 to 8 minutes total. (You might think it’s done before that
time, but keep going all the way.)

Scrape down the paddle and sides of the bowl. On medium-high speed, beat in the eggs and yolk one at a
time, scraping down the paddle and the bowl after each addition. The batter should look very fluffy,
creamy, and emulsified (if not, your eggs or butter may have been not at room temperature—let the
mixture come to room temperature then try mixing it again).

Scrape down the paddle and sides of the bowl. In a small bowl, stir together the sour cream and vanilla
until lump-free and totally smooth.

Add half of the sour cream and mix on low until just incorporated, about 15 seconds. Add half of the flour
and mix until just incorporated, about 15 seconds. Repeat with the remaining sour cream and flour. Using
a flexible rubber spatula, scrape down the paddle and the bowl and mix the batter a few times to make sure
everything is evenly combined.

Transfer about half the batter to a medium bowl. Sift over the cocoa powder and stir into the batter along
with the milk or water.

Sifting Black Cocoa

Add half the cocoa batter and half the vanilla batter to the pan in alternating dollops. Top with half the streusel and repeat dolloping the remaining batter.

With a butter knife or offset spatula, swirl the knife through the batter to make sure it is evenly distributed
into the pan with no big air pockets and give the pan a few swift taps against the counter. Wet a butter
knife and use it to slice down the center of the loaf cake (this ensures an even crack right down the middle
of the cake). Top with remaining streusel, lightly pressing it into the batter.

Chocolate Marble Cake

Bake until the crust is deeply browned, the loaf rises and splits, and the cake feels firm and set when you
gently press the top, 65 to 75 minutes. (This is a very moist cake and it is better to overbake rather than
underbake. If the crust is looking very dark partway through, set a wire rack just above the loaf pan and
place a rimmed baking sheet on it to provide a shield.)

Cool the cake in the pan for 10 minutes, then run an offset spatula or butter knife around the sides to
loosen. Tip the cake into your hand, then place on a wire rack to fully cool before slicing.

Bourbon Pecan Bread

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Bourbon Pecan Bread

This fragrant quick bread is easy to make and even easier to eat. While flipping through one of my old hand-written books of favorite recipes, I came across this Bourbon Pecan Bread. I hadn’t made it in years and the recipe said that it made three mini-loaves. Clearly this was a recipe that I used to make as gifts to friends and teachers. However, I wanted to only make a single larger loaf this time around. Like most quick breads, this one comes together quickly and bakes for about an hour. These breads are really not breads at all but are simple cakes that are perfect with tea or coffee pretty much anytime of day. They all have the traditional crack down the middle that you see in cakes made with baking soda.

Bourbon Pecan Bread doesn’t need any glaze or embellishments. With holidays and maybe even some friends or family visiting, it’s great to have this absolutely wonderful quick bread in your back pocket. The most difficult part will be not jumping in to eat it before its cool. These make wonderful “host/hostess” gifts. And wrap it in some cellophane and tie a pretty bow on for a gift that anyone would be happy to receive.

Now I’m sure that the recipe comes from somewhere. Unfortunately, several decades ago when I was writing it down, I wasn’t concerned with provenance. So, that said, my apologies to whoever conceived the original, wonderful recipe. Though uncredited, it is truly appreciated. I did make a few tweaks, but nothing substantial.

This recipe was made using a food processor. However, it could also be made by hand, or using a hand or stand mixer. There are just a few things to remember: don’t over mix the batter once you start adding the flour and make sure that all of your ingredients are at room temperature.

You could swap out walnuts for the pecans and some sort of cognac or Armagnac for the Bourbon. But there is just some wonderful alchemy that happens when pecans and Bourbon are in the same recipe. Bourbon is an American whiskey made from distilled corn mash. And pecans are the only indigenous American nut. So perhaps, that is why something so magical happens when they are paired in things like Bourbon Pecan Pie or this Bourbon Pecan Bread.

Bourbon Pecan Bread

While there is alcohol in this recipe, it cooks away in the baking process, leaving only its flavorful depth and essence behind. There is no non-alcoholic substitute that would work here.

Tightly wrapped once it has fully cooled, this Bourbon Pecan Bread will last for several days and can be frozen for later enjoyment. However, when this intoxicating smell wafts out of your oven, you will have to be of a stronger will than I have to not eat it right away.

Recipe

Yield: 3 mini-loaves or one 9 x 5-ince loaf

Bourbon Pecan Bread

Ingredients

2 cups unbleached all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

2 large eggs

1/2 cup (one stick) unsalted butter at room temperature

1/2 cup real maple syrup

1/3 cup firmly packed dark brown sugar

1/2 cup buttermilk or plain kefir

1 cup coarsely chopped pecans, lightly pan toasted

3 Tablespoons Bourbon

1 teaspoon pure vanilla extract

About 2+ Tablespoons Demerara or other coarse sugar (optional, but a nice touch)

Directions

Preheat the oven to 350 degrees F. Generously grease (I used cooking spray) a loaf pan. Line the bottom and sides with parchment with a 2-inch overhang. Grease the paper as well. Sprinkle the Demerara sugar un the bottom of the pan, if using. Then carefully turning the pan, coat the bottom and sides with the sugar. Set aside.

In a medium bowl, sift the flour, baking powder, baking soda and then add the salt.

Using a food processor or mixer (or by hand), cream the butter, brown sugar and maple syrup until fluffy. This should take about 3 minutes if you are using a machine. Add the eggs and mix well. Then add the Bourbon and vanilla.

Starting with the flour, add one third to the butter mixture and process in pulses just until barely combined. Then add half of the buttermilk and lightly pulse or mix it through. Repeat with the next third of the flout and the remaining buttermilk. Add the toasted pecans to the final bit of flour and toss them together. This will help prevent the nuts from all sinking to the bottom. Now add this last amount of flour/pecan mixture and pulse it through the batter or mix with a spatula until just combined. Do not overmix the batter once you have begun adding the flour or the final cake will be gummy and tough.

Pour or spoon the thick batter into the prepared pan. Tap it lightly on the counter to even things out. Lightly sprinkle with the coarse sugar if using and bake for about an hour or until a toothpick inserted comes out clean. For mini-loaves, bake these beauties for about 45 minutes. If your oven bakes as unevenly as mine, turn the bread about half way through. Don’t worry about the top cracking down the middle. That is classic for this kind of bread. Allow the cake to cool for 10 minutes in the pan. Then carefully lift out the Bourbon Pecan Bread, using the parchment sling. Remove the parchment and place on a wire rack to cool completely. Now enjoy!

Parsnip, Cherry Walnut Cake with Sweet Hawaij Glaze

~ lisaandfrancescook ~ 3 Comments
Parsnip Cherry Walnut Cake

Parsnip, Cherry Walnut Cake with Sweet Hawaij Glaze is a knock-out. I know, I know – parsnip?! But hear me out. We eat carrot cake and zucchini bread without giving it a second thought. So why not the under-rated cousin of carrot? Parsnips are one of those root vegetables that is a harbinger of autumn for me. This sweet, unassuming vegetable is wonderful in soups, stews and root vegetable mash. But cake?

We Jews have just begun the Festival of Booths (Sukkot) which is the middle holiday in the panoply of High Holidays celebrated by Jews all over the world. This ancient harvest festival “commemorates the wanderings of the Israelites in the desert after the revelation at Mount Sinai. The huts represent the temporary shelters that the Israelites lived in during those 40 years.”

And parsnips are the perfect early harvested vegetables to begin the autumn and the Jewish New Year. I came across this recipe through a website called Nosher on my Jewish Learning. It intrigued me enough to try it. While perhaps not the most impressive-looking of cakes, it is packed with flavor. I did change the original glaze to one of my own making, however. It seemed that the amounts and types of spices would overwhelm the cake.

Included below is a recipe for Sweet Hawaij from the cookbook Shuk by Einat Admony and Janna Gur. This Yemeni spice blend is magical. I often use it to replace anywhere you might use pumpkin or baharat spices. It will take coffee and roasted vegetables to the next level. Try it in pumpkin pie. You might just be converted. I make up my own but it is also available online and at spice stores.

Despite the leavening used in the recipe, the cake does not rise very much in. If you would prefer a higher cake, you could use a smaller bundt pan, but it would likely increase the baking time. While dense, the cake is not at all heavy. Every day the flavors melded and became even moister and richer. I would definitely suggest making this at least a day ahead of when you plan on eating it. Mine was stored in a glass-domed cake plate and has held up beautifully.

Parsnip Cherry Walnut Cake

So if you are looking to add more veggies into your diet, there is no sweeter way than this Parsnip, Cherry Walnut Cake with a Sweet Hawaij Glaze. The tart cherries perfectly complement the sweet parsnip and the walnuts add some depth and texture. But don’t wait for a holiday to make this yummy cake.

Recipe

Yield: About 10 servings

Ingredients

Parsnip Cherry Walnut Cake

For the cake

2 cups (260 g) unbleached, all-purpose flour

1.5 teaspoons (7.2 g) baking powder

1 teaspoon (5 g) baking soda

1/2 teaspoon (2.6 g) kosher salt

3 large eggs at room temperature

1 cup (206 g) packed light brown sugar or jaggery

1 cup (240 g) sour cream at room temperature

2 teaspoons (10 g) vanilla bean paste or pure vanilla extract

1/2 cup (8 Tablespoons or 113 g) unsalted butter, browned slightly cooled

About 4 parsnips (340 g after peeling and trimming ends), finely grated and packed into a 2 cup measuring cup

1/2 cup (60 g) dried pitted cherries or barberries

1/2 cup (57 g) walnuts, lightly toasted and chopped

For the glaze

1.25 cups (155 g) confectioners or icing sugar

1 generous teaspoon Sweet Hawaij (see recipe)

pinch of kosher salt

About 1/3 cup milk (79 ml)

Sweet Hawaij

Yield: About 1/2 cup

1 Tablespoon ground cloves

2 Tablespoons freshly grated nutmeg

2 Tablespoons ground cinnamon

2 Tablespoons ground ginger

1 Tablespoon ground cardamom

This will last in a cool, dark place kept in a small glass air-tight jar for up to a year. Mine gets used up waaaaaay before that!

Directions

For the cake

Preheat the oven to 350 degrees F (176 C). Spray well a 12-cup Bundt pan with a non-stick vegetable spray and set aside. Place a cooling rack over parchment, newspaper or a baking pan and set aside.

Sift together the flour, baking powder and baking soda. Add the salt and set aside.

Using a stand or hand-held mixer (or by hand), combine the eggs, sugar, sour cream, vanilla paste and browned butter. Mix well. Add the flour mixture and mix just until barely combined. A few small streaks or lumps of flour are okay. (Over-mixing leads to a gummy cake!)

Add the finely grated parsnips, cherries and walnuts and mix just until combined. pour the mixture into the prepared pan and bake for about 50 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool on a rack for 10 minutes and then turn it out. Allow it to cool completely. If you are feeling lazy, you can simply dust the cooled cake with confectioners sugar and call it a day. The cake alone is delicious. But if you want AMAZING, make the glaze.

For the glaze

In a medium bowl, combine the confectioner’s sugar, salt and Sweet Hawaij or pumpkin spice blend. Slowly add in the milk until you get a consistency that is fairly thick but still pourable. If you go too far, just add a bit more sugar. When the cake has cooled completely, pour or drizzle the glaze over the top and allow it to run down the sides.

Coconut Macadamia Cheesecake

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Coconut Macadamia Cheesecake

Feel the island breezes blow with every bite of this Coconut Macadamia Cheesecake. And while this cheesecake is rich, it is also refreshing with the citrus tang of lime zest and pineapple. The macadamia nuts and toasted coconut add just the right amount of decadence. The bits of lime zest make for a subtle yet pretty contrast to the silky, smooth, white of the filling. It’s such a happy cake!

So after a day of slogging at work or playing in the sun, this make-ahead dessert is the best reward. Another great thing about this cake is that it is not a ginormous cheesecake. It’s still just me and my husband at home and a 9-inch cheesecake would take forever to finish. The circumference is only 6 inches and will easily satisfy 6 of even the hardiest appetites. And it holds up beautifully for several days in the fridge.

I chose to use virgin coconut oil in place of butter in the crust. It just ramps up the tropical flavors and it is a 1:1 swap. If you don’t have coconut oil or prefer not to use it, just substitute with an equal amount of butter. And I used pre-toasted coconut that I buy from Nuts.com – a wonderful source for all kinds of dried fruits, nuts, flours, spices and treats. But, it also is easy enough to toast coconut yourself if you either don’t have access to this or simply don’t want to go that route.

As you read the recipe, you will notice that I layer the flavors to build the intensity. You will taste the coconut, rum and macadamia nuts in the base and topping. And the lime zest is in the filling and topping. So with every bite there will be the creamy filling along with the slight crunch of the nuts and toasted coconut. The pineapple on top just adds to the tropical notes. Lovely!

Coconut Macadamia Cheesecake

In order to get a perfect clean cut, run your knife under hot water first.

We are still not doing a lot of travelling, but eat this Coconut Macadamia Cheesecake and you will think that you are on a beautiful island with tropical breezes gently blowing.

My husband wanted me to add this comment from him:

I had my first piece of the Coconut Pineapple Macadamia cheesecake last night and was blown away. I had always thought that when chefs talked about a “particular balance of flavors” that it was just a bunch of hooey. I was wrong. This cheesecake isn’t merely delicious; it’s delicious from the first bite, as soon as that first combination of coconut, lime, pineapple, macadamia and other flavors hits your mouth.

NOTE: While I did not make this vegan, it easily could be since no eggs are required. Nowadays, there are delicious vegan substitutes for cream cheese and condensed milk. Check out my vegan Pumpkin Pie recipe for a recipe for vegan sweetened condensed milk at the end. This is my own recipe which is why I have not linked to anyone else.

For other delicious cheesecakes:

Blueberry Cheesecake

Summer Ricotta Cheesecake

No Bake Nutella Cheesecake

Crostata di Ricotta

Recipe

Coconut Macadamia Cheesecake

Yield: About 6 good servings

Ingredients

Crust

Coconut Macadamia Cheesecake

150 g of crushed biscuits (Digestive or graham crackers. While I love Digestive Biscuits, the graham crackers make for a somewhat less dense, lighter base. I have used both, but prefer the latter.)

70 g macadamia nuts (I used dry roasted with sea salt. If you use raw macadamia nuts then add about ¼ teaspoon kosher salt)

35 g unsweetened, shredded coconut

1/2 cup (113 g) virgin coconut oil, melted (If you use refined coconut oil there won’t be any of the coconut flavor that you want.) If you have neither, you can use butter.

Filling

Coconut Macadamia Cheesecake

8 oz. (225 g) full-fat cream cheese in a block, softened

1/2 cup (120 g) heavy coconut cream

2 Tablespoons cornstarch

2 teaspoon pure vanilla extract

Zest of one large lime

1 Tablespoon unsweetened shredded coconut

1 Tablespoon dark or light rum (Optional) (The alcohol cooks off and only the flavor remains)

14 oz. can (396 g) of Sweetened Condensed Milk

Topping

Coconut Macadamia Cheesecake

8 oz. can of crushed pineapple in juice

1/8 cup of light brown sugar (You could also use jaggery or demerara

Zest of half of a large lime

1.5 teaspoons corn starch

1.5 Tablespoons (44g) pineapple juice or water

Pinch of salt

2 teaspoons to 1 Tablespoon rum (The alcohol cooks off and only the flavor remains)

About 1 Tablespoon chopped roasted macadamia nuts (Optional)

About 1 Tablespoon toasted shredded coconut (Optional)

Directions

Lightly grease the bottom of a 6-inch springform pan and line it with a round of parchment. You don’t have to do this but it will make it easy to transfer the cake off of the bottom of the tin.

Blitz the biscuits, nuts and coconut in a food processor or with a rolling pin until you have fine crumbs. Do not wash the food processor. Just try to remove any excess crumbs. Transfer the crumbs to a bowl and add the melted coconut oil. Mix until all of the crumbs are moist. It should feel like wet sand! Press the crumbs into the bottom of the prepared pan. Refrigerate for at least 15 minutes.

Preheat the oven to 325 degrees F or 160 C.

Using a hand beater or the food processor (why dirty another utensil?) beat the cream cheese until light and fluffy.

In a smallish bowl, whisk the heavy coconut cream and corn starch until smooth. Add this to the cream cheese. Add the vanilla, sweetened condensed milk and lime zest. Blitz until the batter is completely smooth. Pour the batter into the pan over the crumb base.

Wrap the bottom of the pan in two layers of aluminum foil to prevent any leakage. Set the pan in a baking dish large enough to hold it. I used a 9-inch square pan. Carefully add hot tap water to the pan until it comes up about half-way up the sides of the springform mold. This creates a bain-marie.

Place in the oven and bake for about 1 hour or until the center just slightly jiggles. Turn off the oven and leave the door ajar with the cheesecake inside. Keep the pan in there until your oven fan turns off or the cheesecake cools down. This prevents the crust from cracking.

Coconut Macadamia Cheesecake

Remove the cooled cake to a wire rack and using a sharp, flat blade, just carefully run it around the circumference of the cake. Cool the cake in the fridge for 4 to 6 hours.

Meanwhile make the topping. Place the crushed pineapple with its juice, sugar, zest in a heavy-bottomed pan. On medium heat, cook until the sugar dissolves. Make a slurry of the cornstarch and water (that just means that you mix the two until there is a milky, smooth liquid). Add this to the pineapple mixture and bring it to a boil. Cook until the mixture thickens up. It doesn’t have to be totally solid as it will continue thickening in the fridge, but should be the consistency of a good jam. Allow the mixture to cool.

Add the cool mixture to the top of the cheesecake. I did it in the mold, but the original had you unmold the cheesecake and then add it. Your preference, but my way is easier if you don’t want a mess. Garnish with chopped macadamia nuts and toasted coconut (about 1 Tablespoon of each).

Coconut Macadamia Cheesecake

When you are ready to serve, unlock the springform and carefully remove the ring. You can then either leave the cake on the bottom for serving or it should come off easily once the suction has been broken. Transfer to a serving plate and enjoy.

Blueberry Cheesecake

~ lisaandfrancescook ~ 3 Comments
Blueberry Cheesecake

Do you crave cheesecake? Growing up in New York, cheesecake was dense enough that you could stand up a fork in it. Now you can have that decadent, rich, silky, dense blueberry cheesecake without eggs. Yummmmmmmmmmmmmmmmmm!

My mother used to make a marvelous marble cheesecake. And while I adored it, I hadn’t made it in about 40 years. Since most of the time it is just me and my husband – especially since the pandemic – making a cheesecake that serves 12 to 14 servings simply didn’t make sense. And even when I had guests, everyone was either watching their cholesterol, kept kosher or had a deathly egg allergy.

Then I came across this eggless cheesecake and it caught my eye. I had intended on making it for the Festival of Shavuot when it is traditional to eat dairy meals. However, didn’t quite get there. When I saw that it used a 6-inch springform pan I was really interested. Finally the perfect New York-style cheesecake that two people could reasonably consume in a few days! But did it taste good? Because at the end of the day, what’s the point in eating a rich dessert if it doesn’t taste great? It’s wonderful. Not too sweet and while dense and rich, it is surprisingly not super heavy. The cheesecake is creamy and has wonderful mouthfeel. And while it would be delicious with any or no topping, the blueberries add both visual appeal and a lovely counterpoint to the rich filling.

I made a few tweaks both to the instructions and to the ingredients. And while I did make the crust as directed, my husband and I decided that next time, I would likely halve the amount. There was nothing tricky about the process. I did have to purchase a 6-inch springform pan, which is easy to get online and was not expensive. But since I loved the resulting size which was perfect for 6 servings, I will definitely be using it over and over again.

The recipe called for frozen blueberries, but feel free to use fresh especially now that summer is here and they are so plentiful. You will note that the cheesecake itself uses no additional sugar beyond what is in the sweetened condensed milk. This is just the right amount of sweetness and you are left with a very clean taste that allows the creaminess of the cheesecake to shine.

If you are looking for a lighter cheesecake – also not overly sweet – try my Summer Ricotta Cheesecake or this Crostata di Ricotta.

Recipe

Blueberry Cheesecake

Yield: About 6 servings

Ingredients

Crust (This is the amount in the original recipe which makes a delicious but fairly thick crust)

250 g of crushed biscuits (Digestive or graham crackers) This is about 2.5 cups

1/2 cup (113 g) melted butter (salted or unsalted)

Filling

8 oz. (225 g) full-fat cream cheese in a block, softened

1/2 cup (120 g) heavy or double cream

2 Tablespoons cornstarch

2 teaspoon pure vanilla extract

Zest of one large lemon

Zest of 1/2 an orange

14 oz. can (396 g) of Sweetened Condensed Milk

Topping

2 cups (380 g) of fresh or frozen blueberries

1/4 cup of granulated sugar

1 Tablespoon lemon juice

Zest of half of a large lemon

2 teaspoons corn starch

3 Tablespoons (44g) cold water

Blueberry Cheesecake

Directions

Lightly grease the bottom of the springform pan and line it with a round of parchment. You don’t have to do this but it will make it easy to transfer the cake off of the bottom of the tin.

Blitz the biscuits in a food processor or with a rolling pin until you have fine crumbs. Do not wash the food processor. Just try to remove any excess crumbs. Transfer the crumbs to a bowl and add the melted butter. Mix until all of the crumbs are moist. Press the crumbs into the bottom of the prepared pan. Refrigerate for at least 15 minutes.

Preheat the oven to 325 degrees F or 160 C.

Using a hand beater or the food processor (why dirty another utensil?) beat the cream cheese until light and fluffy.

Blueberry Cheesecake

In a smallish bowl, whisk the heavy cream and corn starch until smooth. Add this to the cream cheese. Add the vanilla, sweetened condensed milk and citrus zest. Blitz until the batter is completely smooth. Pour the batter into the pan over the crumb base.

Wrap the bottom of the pan in two layers of aluminum foil to prevent any leakage. Set the pan in a baking dish large enough to hold it. I used a 9-inch square pan. Carefully add hot tap water to the pan until it comes up about half-way up the sides of the springform mold.

Blueberry Cheesecake

Place in the oven and bake for about 1 hour or until the center just slightly jiggles. Turn off the oven and leave the door ajar with the cheesecake inside. Keep the pan in there until your oven fan turns off or the cheesecake cools down. This prevents the crust from cracking.

Remove the cooled cake to a wire rack and using a sharp, flat blade, just carefully run it around the circumference of the cake. Cool the cake in the fridge for 4 to 6 hours.

Meanwhile make the topping. Place the blueberries, sugar, zest and lemon juice in a heavy-bottomed pan. On medium heat, cook until the sugar dissolves. Make a slurry of the cornstarch and water (that just means that you mix the two until there is a milky, smooth liquid). Add this to the blueberry mixture and bring it to a boil. Cook until the mixture thickens up. It doesn’t have to be totally solid as it will continue thickening in the fridge, but should be the consistency of a good jam. Allow the mixture to cool.

Add the cool mixture to the top of the cheesecake. I did it in the mold, but the original had you unmold the cheesecake and then add it. Your preference.

When you are ready to serve, unlock the springform and carefully remove the ring. You can then either leave the cake on the bottom for serving or it should come off easily once the suction has been broken. Transfer to a serving plate and enjoy.

Almond Cardamom Cake

~ lisaandfrancescook ~ 2 Comments
Almond Cardamom Cake

Have you ever noticed that something that you never heard of before is suddenly everywhere? This Almond Cardamom Cake is a prime example. Of course, there have been cake recipes with cardamom and almond. But this particular cake is now all over YouTube and the internet. And it has received all of the expected gushing and ooohs and aaaahs. According to The Guardian, Alice Waters says that is the one recipe that she couldn’t live without. Who am I to contradict Alice Waters, famed chef and owner of Chez Panisse? So when I was looking for something different to bake this week, I decided to try this recipe which first appeared in Niloufer Ichaporia King’s cookbook, My Bombay Kitchen. King got the recipe from a Swedish friend who got it from… well, you get the point. So here we are.

I find it fascinating that a spice so common to South Asian and Middle Eastern cuisine is also prevalent in Scandinavian baking and drinks. You would be hard-pressed to find more different cuisines. While there are a few theories, including the Moors, many believe that Vikings brought cardamom back from Constantinople 1,000 years ago. However these fragrant pods arrived in the chilly north, they have come to define Swedish baking.

This is a simple cake. There is no frou frou. Not a sprinkle, dragee or frosting in sight. And frankly, that is one of the many things that it has going for it in my opinion. It’s an anytime cake. Great for an afternoon break or the perfect dessert after a well-seasoned meal. And equally delicious with your morning coffee or tea. It’s a “no excuses” kind of cake that comes together so quickly and without any fuss. In other words, it’s my kind of cake.

Almond Cardamom Cake is quite easy to make, especially if you buy cardamom already hulled. The only change I made to the recipe was to use jaggery instead of granulated sugar in the cake itself. For those of you who are unfamiliar with jaggery it is a cane sugar used often in South Asia and it lends a caramel taste to the end product. I’ve only recently begun using it and perhaps the novelty will eventually wear off, but it does seem to add a certain somethin’ somethin’ to baked goods. The original recipe calls for granulated sugar so feel free to use that instead. But if you decide to give jaggery a try, it is especially wonderful with apples, in rice pudding or with pineapple and is available through the internet or in Indian grocery stores.

So what is my verdict on this cake? It may not be a show-stopper, but it is a cake that I could gladly eat without ever tiring of it. The inside is fluffy, moist and fragrant. The outside has a lovely sugary crispness, which is enhanced by the sliced almonds. And while there is no citrus in the cake, I found that there were citrusy undertones, which likely come from the cardamom. SO unless you are craving loads of frosting or think that a cake isn’t special without sprinkles, give this delicious cake its due. You’ll be glad that you did.

Recipe

Almond Cardamom Cake

Yield: One 9-inch cake

Ingredients

1.33 cups (264 g) granulated sugar or powdered jaggery, plus more for the pan

Scant 3/4 cup (65g) sliced, unblanched almonds

4 large eggs

1.33 sticks (150 g) unsalted butter

1 Tablespoon (9 g) cardamom seeds

1.33 cups (160 g) all-purpose, unbleached flour

2 pinches of kosher salt

Directions

Heat the oven to 350 degrees F. Generously butter a 9-inch springform pan. Place a disk of parchment on the bottom of the pan and butter that as well. Then spoon about 2 Tablespoons of granulated sugar into the bottom of the pan. Carefully angle the pan, tapping as you go until the bottom and sides are well coated with the sugar. If there is any excess, just leave it on the bottom.

Cover the bottom of the pan with the sliced almonds.

Almond Cardamom Cake

Using a standing or hand-held mixer, beat the eggs and sugar until tripled in volume and they have reached ribbon stage. This takes between 3 to 5 minutes. You can do this by hand if you have a powerful arm and want a good workout!

Melt the butter in the microwave or in a saucepan. “Bruise” the cardamom seeds using a mortar and pestle or a rolling pin. You don’t want them ground up – just slightly crushed or cracked to release their essence.

Almond Cardamom Cake

Using a rubber spatula, gently fold the flour and salt into the egg mixture, trying not to deflate it too much. Then add the melted butter and cardamom.

Almond Cardamom

Give the batter a good stir through so that everything is well distributed.

Pour the batter into the prepared pan and thump the pan on the counter to get out air bubbles.

Bake in the middle of your oven until the top feels dry and springs back when lightly pressed. The original recipe said 30 to 35 minutes, but ovens can vary so much. Mine took about 45 minutes but I also had my springform pan on a baking sheet to catch any drips (there weren’t any). Remove the cake from the oven and allow to rest for 5 minutes. Then take a thin blade and gently go all around the sides of the pan to make sure that the cake doesn’t stick anywhere. Invert the cake onto a cooling rack and loosen the springform. Remove the ring and carefully take off the bottom. My parchment stuck with the pan, but if it stays with the cake, then gently remove that and allow the cake to cool completely before cutting. It lasts for several days and will become even more flavorful.

For other unfussy but absolutely delicious cakes:

Rye Chocolate Crumb Cake

Orange Semolina Cake

Summer Ricotta Cheesecake

Valentine’s Day Cake

Lemon Semolina Almond Cake

Basbousa (Semolina, Coconut and Pistachio Cake

Maialino’s Olive Oil Cake with Roasted Strawberries

Blueberry Streusel Coffeecake

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Blueberry Streusel Coffeecake

Normally I wouldn’t make a blueberry recipe in the middle of winter. But with this Blueberry Streusel Coffeecake you can enjoy summer anytime! I don’t know what farmers are doing with blueberries these days, but they have been gorgeous – both beautiful AND delicious. And it is my granddaughter’s favorite food. So I am taking advantage and putting them in everything from my morning oatmeal to Dutch Baby pancakes to coffeecake and yogurt – even salad. But even if you don’t have access to great fresh berries, I have successfully made this with frozen blueberries.

For years, I have been on a quest for the perfect blueberry coffeecake. And I have tried many, many recipes, but while generally okay, they just always disappoint. But I am happy to report that my quest for the perfect blueberry coffeecake with a great streusel topping is finally over! This is it, folks. Perfection – no need to look any further.

I came across this recipe on the King Arthur Baking website and then I “improved” it. By adding lemon zest and doubling the streusel topping (I mean you can’t have enough streusel, right?) my Blueberry Streusel Coffeecake makes a scrumptious treat that can be enjoyed anytime. Have a piece for your morning coffee or tea or as an afternoon pick-me-up. And it’s a lovely addition to any brunch table. But this Blueberry Streusel Coffeecake also makes for a delightful fruity and not heavy dessert when you just want something, but are not sure what. I like to sneak little cubes of it when I think no one is looking. Every bite contains these purply blue beauties that burst in your mouth.

The cake itself is light and yet rich, fragrant with vanilla and lemon and not overly sweet. Just the right amount. And the blueberries just pop! Best of all, it takes no special skills to make. It will come out right the very first time you try it. I think it’s perfect as is, but sprinkling a bit of powdered sugar on top before serving wouldn’t go amiss.

My cake is served straight from the pan. If, however, you wish to take it out for presentation, you will need to grease and line the pan with parchment which you then grease again. This lovely, lovely cake should be a regular in your rotation. It’s that good.

For other delicious berry treats try these:

Maialino’s Olive Oil Cake with Roasted Strawberries

Blueberry Galette

Financier Pastries

Blueberry Muffins

Fresh Blueberry Cobbler

Lemon Berry Bundt Cake

French Toast with Berries (or Challah French Toast)

Mini Berry Tarts

Ricotta Blintzes with Berries

Recipe

Blueberry Streusel Coffeecake

Yield: 9 generous servings

Ingredients

For the Streusel Topping

1/2 cup of granulated sugar

1 cup of unbleached, all-purpose flour

1 teaspoon of ground cinnamon

Generous pinch of kosher salt

8 Tablespoons of unsalted butter at room temperature

For the Cake

2 cups of unbleached, all-purpose flour

2 teaspoons of double acting baking powder

1/2 teaspoon kosher salt

3/4 cup granulated sugar

4 Tablespoons of unsalted butter at room temperature

1 large egg

Zest of one lemon

1 teaspoon vanilla extract

1/2 cup of milk ( dairy or non-dairy)

2 cups of fresh or frozen blueberries (If fresh, wash and dry them)

Garnish

Powdered, 10X or icing sugar (Optional)

Directions

Preheat the oven to 375 degrees F. Lightly grease and 8-inch or 9-inch square pan. (I prefer to use the 8-inch pan, although I made it with both. Your cake will be a little deeper with the 8-inch, which I prefer.)

Make the streusel topping by combining all of the ingredients and rubbing them together with your fingers or a fork until crumbly. Set aside.

Blend together the flour, baking powder and salt in a medium bowl.

In a larger bowl, beat together the sugar, butter, egg, lemon zest and vanilla. Alternately add the milk and the flour mixture. Do not overmix. Add the blueberries and gently mix through. Don’t worry if there is a little bleeding. (If you are using fresh berries that have been dried, toss them with about 1 Tablespoon of your flour mixture. It will prevent them from sinking to the bottom of the cake. This won’t work as well with the frozen berries, but the cake will still be delicious.)

Spoon the batter into the prepared pan.

Blueberry Streusel Coffeecake

Sprinkle the streusel mixture over the entire top and gently press down towards the batter.

Depending on the size of your pan and your oven, bake for between 40 to 50 minutes. The top will be golden, you will see a bit of berry ooze and the smell will be intoxicating. That’s how you know that it is done.

Cool completely before eating. I know, it will be very hard to wait. So at least allow the cake to cool to just warm before cutting.

Rye Chocolate Crumb Cake

~ lisaandfrancescook ~ 4 Comments
Rye Chocolate Crumb Cake

I was guilty of irrational exuberance when it came to ordering rye flour. I had thought that I would be baking LOTS of rye bread. Unfortunately this decision was made before reading the recipes and realizing what making a great rye bread entailed. Consider me chastened. But now what to do with all of this wonderful dark rye flour? So I have been scouring the internet and found this Rye Chocolate Crumb Cake for starters. I also found some rye chocolate cookies that I want to try – another time.

Really, how outlandish is the idea of using rye flour with chocolate? The best dark breads or pumpernickel recipes that I have all use cocoa as a counterpoint to the rye flour. But as a dessert? I was intrigued.

Not being into sickeningly sweet desserts, I liked this recipe immediately. And while normally I shy away from any recipe that requires the use of multiple bowls, I made an exception here. Am I glad that I did. While the initial recipe gave espresso powder as an optional ingredient, I would make it essential. In fact, I would probably use more than the suggested amounts next time. A long time ago, I learned that adding coffee to any chocolate recipe enhances the dark chocolatiness. The rye flour lends a deep malted flavor to the chocolate. And the flavors only intensified over time.

This Rye Chocolate Crumb Cake does not have a fancy presentation. It’s meant to be served straight out of the pan. But give me deliciousness over fancy presentations any day of the week. And honestly, isn’t there a certain homely beauty to the simplicity of this cake? The French even have a term for this – jolie laide. Beautiful ugly – character. The bumpy chocolatey, malty crumb on top of a moist chocolate cake – yummmmmmmmmmmmmmmm. That to me is jolie laide at its best!

Rye Chocolate Crumb Cake

And yes, I did use a number of bowls but clean-up was very fast even without using a dishwasher. This lovely, moist, densely malted chocolate cake will keep for several days stored at room temperature. Assuming, of course, that it manages to last that long. While this is technically a coffee cake, I am happy to serve it as a delicious dessert anytime. Or for breakfast. Why not?

Rye flour comes in different degrees – light, medium and dark. Whenever given options like that e.g. dark brown vs. light brown sugar; dark, full-flavored molasses vs. light, I invariably go for the darker variety. And so I did here. I only bought dark rye and so that is what I used. The original recipe called for medium rye. Go with what you have.

Rye Chocolate Crumb Cake

I used sour cream because I had it and it makes for a lovely, moist cake, but you could substitute yogurt (whole milk or 2%) if that is what you have on hand instead. Whatever you do, do not cheap out on the cocoa. In fact NEVER EVER buy anything but top quality Dutch-process cocoa. Just don’t.

Serve this Rye Chocolate Crumb Cake as is or with a dollop of good vanilla ice cream or homemade whipped cream. You simply can’t go wrong.

NOTE: I give both weights and measurements. In the past year, I have become accustomed to weighing out my ingredients when given that choice in the recipe. I find that it is more accurate and once you get used to doing it, you will find it quite simple. However, knowing that Americans in particular use measurements, I have included those as well. When weighing flour, spoon the flour without packing it and sweep off any excess.

For other Coffee Cake Recipes:

Moravian Coffee Cake

Italian Walnut and Raisin Coffee Cake

Sour Cream Coffee Cake

Apricot Almond Cake

Recipe

Rye Chocolate Crumb Cake

Yield: 6 to 9 pieces

Ingredients

Topping

1/4 cup (27g) rye flour (I used dark but medium is fine too)

1/2 cup (60g) unbleached all-purpose flour

1/3 cup (66g) granulated sugar

3 T (16g) Dutch-process cocoa

1/4 teaspoon kosher or sea salt

1/4 teaspoon espresso powder (or instant espresso)

4 T (57g) unsalted butter, melted

Cake

1 cup (106g) rye flour

1/2 cup (60g) unbleached all-purpose flour

1/2 cup (42g) Dutch-process cocoa

3/4 teaspoon kosher or sea salt

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 to 3/4 teaspoon espresso powder (or instant espresso)

4 T (57g) unsalted butter, at room temperature

1/4 cup (50g) neutral vegetable oil (I used Canola)

1 cup (198g) granulated sugar

1 T pure vanilla extract

2 large eggs at room temperature

3/4 cup (170g) full-fat sour cream or Greek-style yogurt

Directions

Preheat the oven to 350 degrees F. Lightly grease an 8-inch square pan

For the topping

Whisk together the flours in a small bowl. In a separate bowl, whisk together the sugar, cocoa, salt and espresso powder. Pour the melted butter over the sugar mixture and stir until smooth. Add the flour to this mixture and stir until uniformly moist. (In full disclosure, I had added my cocoa into my flour mixture instead of with the sugar. As far as I can tell, it made no difference.) Set aside until ready to use.

For the cake

Whisk together the flours, cocoa, salt, baking powder, baking soda and espresso powder and set aside.

In the bowl of a standing mixer (you could use a hand mixer as well), beat the butter, oil, sugar and vanilla until smooth, light colored and fluffy on medium speed. This takes about 5 minutes.

Add the eggs one at a time, beating well and scraping down the sides of the bowl.

Add one-third of the flour mixture and beat gently to combine. Mix in 1/2 of the sour cream. Then add the next third of the dry mixture and combine. Add the final 1/2 of the sour cream and mix through. Then add the remaining third of the dry ingredients. Scrape down the bowl and beat until the batter is smooth and everything is fully incoporated.

Spread the batter into the prepared pan and crumble the topping all over. Gently press the topping into the batter.

Bake 36 to 46 minutes (all ovens vary but it is ready when a toothpick just comes out clean). Do not over-bake the cake.

Allow to cool completely and then dust the top with confectioner’s (icing) sugar. Serve from the pan.

Rye Chocolate Crumb Cake

Cranberry Orange Bread

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Cranberry Orange Bread


Cranberry Orange Bread is sweet, tart, citrusy and nutty. Perfect for Thanksgiving! Cranberries are one of nature’s superfoods and they taste great. I love their bright tartness that is only enhanced with the addition of orange. And they are so pretty to look at – little scarlet jewels that add a dash of autumn color to any dish. When they are dried, I actually prefer them to raisins.

This recipe (with a few changes from me) comes from Beard On Bread and makes one large loaf. I have another recipe which I have been making for over 40 years and can be found hand-written in a book that I keep of favorite recipes. Unfortunately, I have no idea where it originated. It is substantially similar to the Beard recipe but fits a more conventional 9 X 5-inch pan. You can’t go wrong with either one.

Cranberry Orange Nut Bread

A Note on Hoarding (Okay, a justification)

As it happens, I have the larger 10 X 5-inch pan called for in the James Beard version, so that is what I made this time. More Cranberry Orange Bread for me! However, I have given the proportions below for the smaller version as well since that is the size pan that most people will have on hand. Honestly, I don’t even know why I have the larger pan. It sat in the back of a cupboard rarely used and I have no recollection of ever buying it. Probably just one of those things I inherited or picked up over the years.

Matthew and Frances will probably hate me when I die because I have collected so much stuff that they will have to sort through. But I’ve been married for over 36 years. So not only did I manage to buy things during that time, but my mother and some of her friends recognized a kindred entertaining spirit in me and gifted things to me.

Don’t get me wrong. There are some real treasures – beautiful silver serving pieces, antique hors d’oevres plates, some antique table linens that I picked up on a trip to Taormina, Italy. Decorations unique to each holiday. Well, you get the idea. It all seems kind of pointless now since there are no more large family gatherings. But the optimist in me hopes that maybe there will be a few more in my lifetime. Who knows? Maybe a grandchild or niece or nephew will want some of it. It could happen.

But I digress. This Cranberry Orange Bread is lovely on the Thanksgiving table but it’s also great anytime for brunch or an afternoon snack. I have even been known to cut a thick slice, lavishly butter it and stick it under the broiler briefly just to toast the top. OMG that is sooooooooooooooo good.

Since it is almost Thanksgiving, whether you are having any friends or family over, you also might look here for some inspiration:

Let’s Talk Turkey

Orange Cranberry Relish

Cranberry Orange Bread

Recipe

Yield: 10 X 5-inch Loaf (See below for 9 X 5-inch loaf)

Ingredients

3 cups all-purpose, unbleached flour

1 teaspoon baking soda

1 teaspoon double-acting baking powder

1 teaspoon kosher salt

2 large eggs

1 cup granulated sugar

1/4 cup melted, unsalted butter

3/4 cup orange juice plus 1/2 cup milk (non-dairy is fine) (I actually used buttermilk)

Grated orange zest of 2 large navel oranges

1.25 cups fresh or frozen raw cranberries, cut in half (I find that freezing the cranberries first makes them less likely to “bleed” when mixed with the batter.)

3/4 cup chopped walnuts or pecans

1 to 2 Tablespoons of crumbled brown sugar (Optional)

Cranberry Orange Bread

Directions

Preheat the oven to 350 degrees F. Grease and flour (Baking spray with flour works well) a 10 X 5-inch loaf pan.

In a medium bowl, sift the flour with the baking soda, baking powder and salt. Set aside.

Using a standing mixer or hand beater, beat the eggs and sugar until well blended and fluffy. Stir in the melted butter, orange zest, milk and OJ. Add the flour mixture and mix just until blended. Do NOT over-mix.

Gently fold in the cranberries and nuts by hand. Don’t worry if the cranberries “bleed” a little into the dough. Carefully spread the thick batter into the pan so that it is even. If you are using the brown sugar, crumble some over the top and lightly press into the batter.

Bake for about 75 minutes or until the center of the bread springs back when lightly touched or a cake tester comes out clean. If it seems to be browning more than you like but isn’t finished baking, cover it lightly with foil and continue baking. Ovens vary so start checking after one hour and don’t worry if it takes longer.

Allow the bread to cool in the pan for 15 to 20 minutes or until you can just handle the pan with your bare hands before turning the bread out onto a cooling rack. This is best made a day ahead of serving for all of the flavors to fully develop. Wrap it tightly once it is completely cooled.

Note

Because this is a “quick” bread made with baking soda and baking powder, it is normal for a crack down the top to develop during the baking. Why is it called a quick bread? Because it rises without yeast or a long fermentation process. The baking soda and baking powder make the bread rise as soon as it is mixed in and you pop it in the oven.

And because this is a particularly moist bread that will get even moister over time, it is best stored in the fridge or a very cool spot in your house. Bring it to room temperature before serving.

Measurements for 9 X 5-inch Cranberry Orange Bread or 3 Mini-Loaves

2 cups all-purpose, unbleached flour

1.5 teaspoons baking powder

1/2 teaspoon double-acting baking powder

1 teaspoon kosher salt

1 large egg

1/4 melted, unsalted butter

3/4 cup orange juice

Grated zest of 1 large orange

1 cup raw fresh or frozen cranberries, cut in half

1/2 cup chopped walnuts or pecans

Follow Directions as above

The baking time is about an hour for the 9 X 5-inch loaf and about 45 minutes if using the mini-loaf pans. Always check when you begin to really smell the baking since all ovens are different.

Guinness Gingerbread Loaf

~ lisaandfrancescook ~ 1 Comment
Guinness Gingerbread Loaf

Guinness Gingerbread Loaf is dense, dark, rich and satisfying with autumn flavors. When you bake this loaf, light a crackling fire and snuggle up with some loved ones – furry, children or adults. The house will smell so inviting that you just may have to turn your neighbors away.

I’m looking out on a dreary, rainy, chilly fall day. But inside, my husband and I (with our cat, Zoya) are snug and happy to be at home, waiting for this delicious Guinness Gingerbread Loaf to come out of the oven. I’ve recently started watching Laura in the Kitchen and when I saw this, I knew that I had to make it. It isn’t fancy and that is perfect. While I may enjoy the artistry of a beautifully sculpted and plated confection, generally I want something that is delicious without being precious or too fussy. And please, NO SPRINKLES!

This Guinness Gingerbread Loaf comes together fairly quickly and with easy- to-find ingredients. And even though the recipe uses Stout, the alcohol cooks away in the baking process leaving only that delicious molassesy, caramelly taste. The spicing is just right. My husband and I ate this still warm from the oven and after one bite we just looked at each other with these slightly silly grins. So, so good. There is just a bit of crust and then you sink into this dense, moist cake. Did I say that this was delicious?

Guinness Gingerbread Loaf

I wouldn’t hesitate to give this to kids – as is or with a shmear of cream cheese or good butter. When my son was little, I would whip up gingerbread for him to eat when he got home from school. So even though many kids are schooling remotely from home, that doesn’t mean that wonderful treats shouldn’t await them when the school day ends.

There truly isn’t enough comfort in the world that we couldn’t use a bit more. Mix up this wonderfully comforting Gingerbread Loaf and take a breath. Let the autumn leaves fall and bring on the chill!

For other delicious gingerbread recipes try these:

Chocolate Stout Gingerbread Cake

Gingerbread

Recipe

Yield: 8 to 12 slices

Guinness Gingerbread Loaf

Ingredients

  • 2-1/3 cups of unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp of baking powder
  • 2 tsp of ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp of ground cloves
  • 1/2 tsp of kosher salt
  • 1/2 cup of unsalted butter softened at room temperature
  • 1 cup of full flavor (robust) molasses or treacle (I actually used a combination of molasses and treacle since I didn’t have quite enough molasses on hand.)
  • 1 cup of Guinness Stout (or other Stout)
  • 2/3 cup of dark brown sugar
  • 2 large eggs
  • 1 tsp of pure vanilla extract

Directions

Preheat your oven to 350 degrees F. Grease a 9 x 5-inch loaf pan with nonstick spray and line the bottom with parchment paper. Leave a 2-inch overhang with the parchment. It isn’t essential to do this step but makes getting the loaf out of the pan a little easier, especially if you aren’t using a non-stick pan. Spray the parchment.

Combine the butter, Guinness Stout and molasses in a saucepan. Bring the mixture to a boil, stirring once or twice to make sure that the butter melts. As soon as it comes to a boil, remove the pan from the heat and allow the mixture to cool for about 15 minutes.

Mix the flour baking soda, baking powder, salt and spices together in a medium bowl.

In a large bowl, whisk together the eggs, vanilla nd brown sugar, breaking up any lumps. Add the dry ingredients along with the Guinness mixture and stir until combined.

Pour the mixture into the prepared pan and bake for about 1 hour or until a tester comes out clean. I thought that my loaf was still a bit moist after one hour but didn’t want to overbake it. So I turned off the oven, cracked open the door and left it in for another 10 minutes. I allowed it to cool on a wire rack for about an additional 10 minutes before removing from the pan.

The bread can be cut while it is still slightly warm, but allow it to cool for about an hour first. You can sprinkle with powdered or icing sugar for presentation, if you like.