Brown Sugar Bundt Cake

I love decorating cakes with sugary, buttery frosting with sprinkles and flowers and chocolate and anything else that makes you smile. But sometimes the prettiest cake is also the simplest.  And in my opinion, the simplest cake is one baked in this gorgeous geometric bundt pan.

Please, don't cover this cake with any additional decoration; it is way too pretty on its own. And guess what, it tastes just as good as it looks.

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Brown Sugar Bundt Cake
from King Arthur Flour

1 cup butter
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 tsp baking powder
1 tsp salt
1/4 tsp baking soda
2 cups all purpose flour
1 cup sour cream
1 1/2 tsp vanilla extract

Make the cake: Preheat the oven to 350°F. Using a baking spray (not cooking oil), lightly grease a 9 or 10-cup Bundt pan making sure that every crevice is covered (use a pastry brush for this).

In a large bowl, beat the butter and sugars until light and fluffy. Add the eggs one at a time, beating for a minute or two between additions. Scrape the sides and bottom of the bowl.

Add the baking powder, salt, and baking soda, then gently beat in half the flour. Gently beat in the sour cream and vanilla, then add the remaining flour, mixing just until blended.

Scoop the batter into the prepared pan and get ready to get some aggression out: find a firm surface such as a cutting board to firmly tap the pan on. This forces trapped air bubbles out and get the batter into every nook and cranny of the pan.  Bake for 55 to 60 minutes, until a cake tester or toothpick inserted in the center comes out clean.

Remove the cake from the oven, and cool in the pan for 15 minutes before transferring to a rack to finish cooling. 

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Almond Passion Fruit Cake

I love any reason to bake a cake: a wedding shower, Thanksgiving, Labor Day, Tuesday afternoon. But birthdays are my favorite. This summer I got to celebrate Susie turn one on a beautiful farm with an almond cake filled with passion fruit buttercream. 

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Almond Layer Cake with Passion Fruit Filling
adapted from Smitten Kitchen

Almond Cake
4 1/2 cups cake flour
4 1/2 tsp baking powder
3/4 tsp salt
2/3 cup prepared almond paste (7 ounces)
2 2/3 cups sugar
2 1/2 sticks (10 ounces) unsalted butter,               at room temperature
1 tbsp almond extract
10 egg whites
1 1/2 cups whole milk

**makes a 9" triple layer cake

Passion Fruit Curd
4 egg yolks
3 oz. sugar
2 oz. passion fruit puree
1/2 stick (2 oz.) butter, room temperature, diced

Buttercream
1.5 cups unsalted butter, at room temp
4.5 cups powdered sugar
1 tsp vanilla extract
passion fruit curd, to taste
 

Make the cake: Preheat oven to 350°F. Butter three 8 or 9-inch cake pans. Line the bottom of each pan with parchment paper. Sift together the flour, baking powder and salt. 

Place the almond paste and sugar in the bowl of a stand mixer and beat on low to break up the almond paste. Increase to medium speed for about 2 minutes, or until the paste is broken into fine particles.

Add the butter and almond extract and beat well, then add the egg whites, two at a time, just long enough to incorporate. Scrape down the sides of the bowl several times to make sure it is evenly mixed.

Add one-third of the dry ingredients to the mixture and fold with a large rubber spatula until combined. Fold in half the milk. Fold in half the remaining flour mixture, followed by the remaining milk. Finally, fold in the last of the dry ingredients until no streaks of white remain. Divide the batter among the three prepared cake pans.

Bake for 25 to 30 minutes or until a toothpick comes out clean. 

Make the curd: Whisk together the egg yolks and sugar in a glass bowl. Whisk in the passion fruit. Place the bowl over a pan of simmering water (a double boiler) and stir with a wooden spoon (or whisk) for 7-10 minutes or until the mixture is thick and no longer falls in a quick stream back into the bowl.

Remove from the heat and strain through a sieve, if needed. Add the butter and stir until combined. Chill until room temperature. This will keep for a few days in the refrigerator.

Make the buttercream: Beat the butter in a stand mixer until light and fluffy. Gradually add sugar until fully combined. Add vanilla. Gradually add cooled passion fruit curd until desired flavor is reached.

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Sesame Rice Krispie Treats

Before creating my emotionally divisive Mochi Treat recipe, I had never made rice krispie treats at home. Yes, I had made gigantic batches of them every week at Wilde Roast while helping out in the kitchen but never at home.

Here's the thing: I love them. I love marshmallows. I love homemade marshmallows, I love jet-puffed marshmallows. I love mini ones and jumbo ones. I especially love flaming marshmallows over the fire. I am also supported by my wonderful husband who may or may not also have an unhealthy obsession with marshmallows. I truly believe that if he could have it his way, he would eat an entire tub of marshmallow creme at every meal.

And you know what? These are one of the easiest things to make...only second to that dessert of cookie dough you may have eaten out of the refrigerator the other night...

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Sesame Rice Krispie Treats

Make the rice krispie treats: Prepare a 9x13 (or square) pan with parchment paper. Melt the marshmallows and butter over medium heat in a heavy bottomed saucepan. Once the marshmallows are 90% melted, remove from heat and gradually mix in the rice krispies, seeds, and sesame oil. Once fully mixed, press evenly into the prepared pan.

6 cups rice krispies
6 tbsp unsalted butter
10 oz mini marshmallows
1/3 cup black sesame seeds
1/3 cup tan sesame seeds
1 tsp sesame oil

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