Cook Like James

Moist Vanilla Layer Cake with Fluffy Buttercream Frosting

This is one of my favorite cakes to make for birthdays and special occasions (great for Mother's Day!) The cake is wonderfully moist with a tender, light crumb. The frosting is billowy and not too sweet. Adorn the cake with some fresh berries or surround the cake plate with fresh spring flowers - it's sure to please everyone!

Download Moist Vanilla Cake with Fluffy Buttercream Frosting recipe

Vanilla Cake:

Ingredients

2 1/2 cups cake flour, plus extra for dusting pans

1 1/4 teaspoons baking powder 

1/4 teaspoon baking soda 

3/4 teaspoon table salt 

1 3/4 cups sugar (12 1/4 ounces)

10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly

1 cup buttermilk, room temperature

3 tablespoons vegetable oil 

2 teaspoons vanilla extract 

6 large egg yolks, room temperature

3 large egg whites, room temperature

Instructions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess. Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl. In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.

2. In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds. With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.

3. Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.

4. Using rubber spatula, stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.

5. Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours. 

Easy Buttercream:

3 tablespoons heavy cream 

1 1/2 teaspoons vanilla extract 

Pinch table salt 

3 sticks unsalted butter, softened

3 cups confectioners' sugar 

1. Stir the cream, vanilla, and salt together in a small bowl until the salt dissolves.

2. In the bowl of a stand mixer with whisk attachment, beat the butter on medium-high speed until smooth, 30 to 60 seconds. Reduce the speed to medium-low, slowly add the confectioners' sugar, and beat until smooth, 2 to 5 minutes.

3. Beat in the cream mixture. Increase the speed to medium-high and beat until the mixture is light and fluffy, 4 to 5 minutes.(If using a hand held mixer, beat for 8-10 minutes)

To Make Ahead

The frosting can be made up to 2 days ahead and refrigerated, wrapped tightly in plastic wrap. Before using, let stand at room temperature to soften, then whisk briefly to re-fluff.

Individual Italian Almond Cakes

I love making things that have been reduced to two servings, which is often the perfect amount. These days, I prefer NOT having lots of leftover dessert, so I’m always looking for mini versions of my favorite recipes. This almond cake comes from the 2009 edition of Cooking for Two, which I highly recommend.(http://amzn.to/JXf6e9)

Download Individual Italian Almond Cakes

1 cup (4 ounces) slivered almonds, toasted* (or use Bob’s Red Mill finely ground Almond Meal/Flour)

7 tablespoons (3 ounces) sugar

1/8 teaspoon salt

¼ cup (1 ounce) cake flour

¼ teaspoon baking powder

2 tablespoons unsalted butter, softened

1 large egg, at room temperature

2 tablespoons milk, at room temperature

Confectioners’ sugar, for dusting

Mixed berries, for garnish

 

1. Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease  two 4 ½-inch springform pans.

2. Process the toasted almonds, 2 tablespoons of the sugar, and the salt in a food processor until very finely ground with a texture that resembles flour, about 15 seconds. Add the flour and baking powder and pulse to incorporate, about 5 pulses; set aside.

3. Using an electric mixer, cream the butter and remaining  5 tablespoons of sugar until light and fluffy, 3 to 4 minutes. Beat in the egg until combines. Reduce the mixer to low speed and add the ground almond mixture and beat until just incorporated. Add the milk and beat until just incorporated, 15-30 seconds.

4. Transfer the batter to the prepared pans and smooth the top. Bake until the cake is puffed and golden on top and a toothpick inserted comes out clean, 25 to 30 minutes, rotating the pan halfway through the baking time.

5. Let the cake cool in the pan on a wire rack for 10 minutes, then remove the sides of the pan and let the cake cool slightly, about 30 minutes.  Slide cakes onto  serving plates and dust with confectioners’ sugar. Serve warm on its own, or with berries and cream.

6. To Store: Remove the cake pan bottom and wrap the fully cooled cake tightly in plastic wrap. Store the cakes at room temperature for up to 5 days, or freeze for up to 1 month. (If frozen, let the cake thaw completely at room temperature, 2 to 4 hours.) To warm the cake, unwrap it and place on a baking sheet in a 350-degree oven for 10 to 15 minutes.

* To toast almonds:  Spread the almonds out on a rimmed baking sheet and toast in the oven until very lightly toasted and fragrant, 5 to 6 minutes (do not over toast); let cool completely.

Individual Lemon Pudding Cake

I love lemon desserts – especially in the Spring and Summer months. The batter separates as it bakes, creating a light sponge cake on top and a creamy pudding on the bottom. Makes a great Easter dessert!

Makes 6   Download Individual Lemon Pudding Cakes recipe

2 large eggs, separated, at room temperature

2 tablespoons unsalted butter, softened

2/3 cup sugar

2 tablespoons all-purpose flour

2 tablespoons lemon zest

1/8 teaspoon salt

¼ cup fresh lemon juice from 2 lemons

1 cup milk, at room temperature

Lemon Zest or Mint garnish

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees.  Butter six 6-ounce ramekins (or spray with Pam).

2. With an electric mixer on medium-high speed, beat the egg whites to soft peaks. Transfer to a bowl and set aside. Beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down the bowl as necessary. Reduce the speed to medium and add the egg yolks, mixing until incorporated. Add the flour, lemon zest, and salt and beat until combined. Add the lemon juice and milk and beat until incorporated. Using a rubber spatula, fold in the egg whites. Pour the batter into the prepared ramekins. Place the dishes in a large baking pan and add enough boiling water to the pan so that it reaches halfway up the sides of the ramekins.

3. Bake until the tops are golden and the center springs back when gently pressed, 25 to 35 minutes. Transfer the ramekins to a rack to cool completely, at least 1 1/2 hours. (The pudding cakes can be refrigerated for up to 2 days. Allow to sit at room temperature for 30 minutes before serving.) To serve, run a paring knife around the edges of the dish and invert onto a plate.

 

Fast Easy Homemade Applesauce

Fast Easy Homemade Applesauce

A friend of mine called and asked me what was the best way to use up a bunch of apples and I naturally suggested applesauce. I often find the crisper drawer in my  own refrigerator filled with a variety of apples and end up throwing them into a pot with a few ingredients to create a delicious homemade applesauce. It’s so versatile – I add it to oatmeal at breakfast, blend a scoopful into smoothies, use it to replace pumpkin in muffin recipes and it’s also a great accompaniment to many main course dishes. 

Download Fast Easy Homemade Applesauce recipe

4 pounds apples, such as McIntosh, Gala, and Braeburn

1/4 cup fresh lemon juice (from 2 lemons)

1 cup apple juice (or water)

3 inches of cinnamon stick

Pinch of salt

3 tablespoons brown sugar (optional)

1. Peel, core, and slice apples.

2. In a large pot, bring apples, salt, lemon juice, cinnamon stick, and apple juice (or water) to a boil over high heat. Reduce heat to low and simmer until apples are very soft and falling apart, 25 to 30 minutes.

3. Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)

4. Let cool, and then transfer applesauce to airtight containers.

 

Traditional Hot Cross Buns

 

There are many stories regarding the history of Hot Cross Buns. One interesting one comes from Alan Davidson's "The Oxford Companion to Food". He says that the Saxon invaders in Britain chomped on buns adorned with impressions of crosses in honor of the pagan goddess of light, Eostre, from whom the name Easter is derived. Today they are traditionally served at Easter and there is a superstition that Hot Cross Buns baked on Good Friday never became moldy and in the past one Hot Cross Bun would be saved as a good luck charm until the next year's buns were made. Whatever the history, these sweet tender buttery buns are a delicious treat and should be enjoyed all year long. This is adapted from a Cook’s Country recipe for Sweet Dough.

 

Download Hot Cross Buns Recipe

 

3/4 cup buttermilk, warmed (around 110 degrees)

6 tablespoons unsalted butter (3/4 stick), melted and cooled until warm 

3 large eggs, room temperature, lightly beaten 

4 1/4 cups all-purpose flour  

2 teaspoons ground spices, optional (if using, try this mixture - 1/2 teaspoon cardamom, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg)

1/4 cup sugar  

1 envelope instant yeast or rapid-rise yeast (2 1/4 teaspoons) 

1 1/4 teaspoons table salt   

Extra flour for the counter 

1 large egg, lightly beaten 

1 tablespoon water  

3/4 cup confectioners' sugar  

1 tablespoon milk  

1/2 teaspoon vanilla extract  

 

 

1.    Whisk the butter, buttermilk, and eggs together in a large liquid measuring cup. Mix 4 cups of the flour, the sugar, yeast, spices (if using) and salt in a standing mixer fitted with a dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 minute.

 

2.    Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (If, after five minutes, more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.

 

3.    Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap. Let rise in a warm place until doubled in size, 2 to 2 1/2 hours.

 

4.     Turn the dough out onto a lightly floured counter and divide into 12 even pieces. Following the photos, roll the dough into tight balls. Arrange the balls in a greased 9 by 13-inch metal baking dish and wrap tightly in greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1 1/2 hours.

 

5.    Adjust an oven rack to the middle position and heat the oven to 350 degrees. Using a sharp knife, cut an X through the top 1/4 inch of each bun. Whisk the egg and water together and brush over the buns. Bake until golden and puffed, 25 to 30 minutes.

 

6.    Transfer to a wire rack and let cool in the pan for 5 minutes. Whisk the sugar, milk, and vanilla together and drizzle in an X into the cut grooves of the buns. Serve warm or let cool completely.