Shortbread » Cakes

{Tuesdays With Dorie} Baking With Julia Lemon Loaf Cake

shortbreadsouth — Tue, 17 Apr 2012 05:00:45 +0000

Alright, this post is going to be short and sweet – not unlike this week’s Tuesdays with Dorie/Baking with Julia pick, Lemon Loaf Cake contributed by Norman Love. By that I mean that this cake couldn’t be easier to put together, and the result is a nice little lemony pound cake with a dense crumb that takes well to toasting, piling up with strawberries or peaches, or just eating as is.

No need to dirty up your mixer, this cake is made the old fashioned way with a whisk and a sifter. It only uses lemon zest, so if you’re after an extra shot of lemon flavor I would add in a little juice too. And it just begs for a little lemon glaze.

Please visit the blogs of our lovely hostesses, Truc of Treats and Michelle of The Beauty of Life for the recipe.

Snowball Coconut Cupcakes {Barefoot Bloggers}

shortbreadsouth — Fri, 19 Feb 2010 15:19:54 +0000

I’m not really that outdoors-y. It’s not that I don’t enjoy being outside – I love to sit outside in the sun, to take leisurely walks, read on the porch – you’re getting the idea, right? When it comes to hiking through the woods or sleeping in a tent, I’m just not into it.

I have similar feelings about snow. I think it’s beautiful and love to watch it falling and walk through it, making the first tracks afterward. And I might throw a few snowballs and help build a snowman, or even sled down the hill a few times, but by that time I’ve had my fill and I’m done. I’m happy to go inside and make the hot chocolate while everyone else runs around for hours on end.

When we lived in NC, it actually snowed often enough that I could get away with not going out every time, but here in SC we only get snow like this every, I don’t know, 7 or 8 years. So I get guilt-ed into staying out longer than I’d like. Sometimes you’ve gotta ‘take one for the team’, I guess.

I know a lot of you are really tired of looking at this:

Hopefully it’s melting, like this did the next day, and the worst is over. If you can stay in at all from the snow, make your way to the kitchen and bake these Coconut Cupcakes from Ina Garten’s The Barefoot Contessa Cookbook - they’re like little snowballs themselves, but taste way better.

Unlike other coconut cupcakes I’ve tried that have coconut flavored cake and icing, these have real coconut baked into a vanilla/almond flavored butter cake with cream cheese icing. “How good does that sound?”, as Ina would say. Let me just say, “Soooo good!”

Barefoot Blogger Jamie, of Jamie’s Green Kitchen was responsible for encouraging us to make these ridiculously delicious cupcakes, and you can get the recipe for them on her blog, or at the Food Network.

Did I say how ridiculously good these are? Oh yeah, I just can’t help it.

Let Someone Else Clean Nutella Swirl Pound Cake {World Nutella Day}

shortbreadsouth — Fri, 05 Feb 2010 16:57:37 +0000

Apparently, there is a holiday for just about everything. Bell Bottoms Day, Cheese Fondue Day, Zipper Day, Cow Chip Day, closely followed by Freak Out Day. My personal favorite: Let Someone Else Clean Day. If only I could talk the husband into that one.

I didn’t have to talk anyone into observing today’s holiday, World Nutella Day, once I starting baking this delectable Nutella Swirl Pound Cake. The aroma from the oven was enough to make everyone a believer.

Nutella, a heavenly spread made from ground hazelnuts and cocoa, was first made in Europe, but has now gained popularity throughout the world and has thankfully made its way down to the Southern US. And what would be a better way to use it than adding it to a buttery, rich pound cake (other than just eating it from the jar)?

The recipe for this pound cake comes from Lauren Chattman’s Cake Keeper Cakes cookbook. The cake bakes up with a dense crumb and a lovely crust on top (my favorite part of a pound cake). I did find that I had to bake the cake a lot longer than the 1 hour and 15 minutes called for, more like 1 hour and 45 minutes. Also, most of the Nutella sank towards the bottom of the cake resulting in really only one layer of spread. So, the next time I make this I will just put 2/3′s of the batter in the pan, spread only one layer of Nutella over that, and then spread the other 1/3 of the batter on top. Then I’ll give it a good swirl up and down and side to side. Does that make sense? I hope so, ’cause it is very important that you try this cake.

I’m here if you have any questions.

Nutella Swirl Pound Cake

adapted from Cake Keeper Cakes by Lauren Chattman

makes one 9×5 inch loaf cake

Ingredients

1 1/2 cups all-purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
One 13-ounce jar Nutella

Directions

Preheat oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
In a large bowl beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not over mix.
Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

*The pound cake can be kept in an airtight container at room temperature for up to 3 days.

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Lovingly organized by Ms Adventures in Italy and Bleeding Espresso.