Almond Cake with Strawberry-Rhubarb Compote (Gâteau aux Amandes)

For the compote

• 1 pound strawberries, rinsed and hulled
• 1 pound rhubarb, trimmed
• 1 lemon
• 3/4 cup granulated sugar

For the almond cake

• Butter and flour for the pan(s)
• 7 ounces almond paste
• 1/4 cup granulated sugar
• 4 ounces unsalted butter, cut into small pieces and chilled
• 2 tablespoons honey
• 3 large eggs
• 2 tablespoons amaretto, plus additional for brushing
• 1/3 cup all-purpose flour, sifted
• Kosher salt
• 1/3 to 1/2 cup sliced almonds, toasted
• Confectioners’ sugar
• 3/4 cup creme fraiche, whipped to soft peaks

Make the compote

1. Select about 4 ounces of the smallest strawberries and cut lengthwise into quarters. These will be added raw to the cooked compote; set aside.

2. Cut the remaining larger berries in halves or quarters so that the pieces are about the same size. (You should have about 2 1/2 cups.) Place them in a medium saucepan.

3. With a paring knife, pull away and discard the strings that run the length of the rhubarb stalks. Cut the stalks into 3/4-inch pieces (you should have about 3 cups) and add to the saucepan.

4. Use a fine grater or a Microplane to zest the lemon. Add 1 teaspoon of the zest to the pan. Squeeze 1 tablespoon of juice and add it to the pan. Add the sugar and stir to coat the fruit.

5. Place the pan over medium-high heat and cook, stirring often to dissolve the sugar. By the time the sugar has dissolved, the fruit will have released a lot of juice. Boil for about 4 minutes to reduce the liquid somewhat, then reduce the heat and simmer for another 2 minutes, or until the rhubarb is soft. Don’t worry if some of the rhubarb falls apart.

6. Take pan off the stove and stir in reserved strawberries. Cool to room temperature, then refrigerate in a covered container until cold. (This makes about 4 cups of compote, but the extra will keep for a couple of weeks and is delicious for breakfast, especially with crème fraîche.)

Make the cake

1. Preheat the oven to 350°F (175°C). Butter and flour four 4-by-1 3/4-inch-high miniature springform pans or butter and flour the bottom and sides of an 8-inch round cake pan. If using the 8-inch pan, line its bottom with a circle of parchment paper; this isn’t necessary with the small pans.

2. Place the almond paste and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment, or in another large bowl if using a handheld mixer. Begin to cream the mixture on low speed to break up the almond paste, then increase the speed to medium for about 2 minutes, or until the paste is broken into fine particles.

3. Add the butter and mix for 4 to 5 minutes, or until the mixture is light in color and airy; stop the machine and scrape down the sides as necessary. It is important to mix long enough or the cake will have a dense texture.

4. Mix in the honey, then add the eggs one at a time, beating until each one is fully incorporated before adding the next. Add the amaretto, flour, and a pinch of salt and mix just to combine.

5. Scrape the batter into the prepared pan(s) and smooth the top. Bake the small cakes for about 15 minutes, the large one for about 25 minutes, or until the cake is golden and springs back when pressed. Transfer to a rack to cool.

6. Unmold the small cakes or invert the large cake onto the rack, remove the parchment paper, and invert the cake again so that the top is once again facing upward. Brush the top of the cake(s) with amaretto and sprinkle with the toasted almonds. Dust with confectioners’ sugar. (The large and small cakes can be stored, well wrapped, at room temperature for up to 2 days.) To serve, cut the small cakes in half or the large cake into wedges. Serve with a dollop of whipped creme fraiche and the strawberry-rhubarb compote.

from Smitten Kitchen, adapted from Thomas Keller’s Bouchon (via Leite’s Culinaria)

Pineapple Upside-Down Cake

• 1/4 cup butter
• 1 cup light brown sugar
• 1 can sliced pineapple in juice, drained and juice reserved
• 12 maraschino cherries (optional)
• 1 box yellow cake mix (Betty Crocker SuperMoist)
• vegetable oil as specified by box (e.g. 1/3 cup)
• eggs as specified on box (e.g. 3)

Heat oven to 350F.

Mix yellow cake mix as directed on box, using juice from pineapple instead of water, add water to make up necessary amount called for, if needed.

Melt butter and brown sugar over low heat in a 13x9 pan or iron skillet (yellow Le Cruset works well).

Place pineapple rings onto butter/brown sugar mixture in pan, and put cherries in rings. Pour cake batter on top.

Bake 42 to 47 minutes or until toothpick inserted in center comes clean. Immediately turn pan upside down onto heatproof serving plate; leave pan over cake 1 minute. Serve warm or cool. Store loosely covered.

Blueberry Pudding Cake

• 1/3 cup plus 1/2 cup sugar
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch
• 10 oz blueberries (2 cups)
• 1 cup all-purpose flour
• 1 3/4 teaspoons baking powder
• 1 teaspoon salt
• 1 large egg
• 1/2 cup whole milk
• 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla

Put oven rack in middle position and preheat oven to 375F. Butter a 9-inch square baking pan.

Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.

Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.

Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.

Serve for breakfast or dessert.

from Gourmet

6-8 servings

Basic Fruitcake

• 1/3 cup chopped dried cherries
• 2/3 cup dried cranberries
• 2/3 cup currants
• 1/2 cup plus 2 tablespoons light rum
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 8 tablespoons butter
• 3/4 cup packed brown sugar
• 2 eggs
• 2 tablespoons milk
• 1/4 cup unsulfured molasses
• 2/3 cup chocolate chips or chopped pecans

In a plastic container or ziplock bag, soak the dried fruit in 1/4 cup of the rum for at least a day, covered tightly and at room temperature.

Then preheat the oven to 325 degrees F. Butter and line a 6-inch round pan or 4 x 8 1/2 inch loaf pan with parchment paper.

Whisk together the flour, baking powder, salt and cinnamon. Cream the butter and sugar until fluffy and add the eggs, one at a time. Add the flour in three batches, alternating with the milk and molasses. Stir in the fruit/rum mixture and chocolate and/or nuts.

Pour into prepared pan and bake for 55 minutes to 1 hour. Let cake cool in the pan for 10 minutes, then sprinkle with 2 tablespoons of rum.

Place a piece of parchment paper, large enough to wrap entire cake, on a flat surface. Moisten a piece of cheesecloth, large enough to wrap the cake, with 1-tablespoon rum. Place the cheesecloth on top of the parchment paper, and unmold the cake on top of it. Sprinkle the top and sides of the cake with the remaining rum. Wrap the cake, pressing the cheesecloth closely to the surface of the cake. Place the cake in an airtight tin (or plastic container, and let age for at least 4 weeks. If storing longer, douse with additional rum for every 4 weeks of storage.

Caramel Banana Cake

This banana cake is probably the moistest cake we have ever made - short of outright flops. It walks the edge between a cake and an old-fashioned English pudding, absolutely silky with banana and gooey streaks of caramel that create strata of even moister cake layered with that burnt, brown sugary richness.

It's perfectly fine served on its own, with no topping other than a light dusting of confectioner's sugar. Or you can fold leftover caramel sauce into whipped cream for an even richer treat.

Makes 2 9-inch layers

• 3/4 cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 3 eggs
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 1/2 cups mashed bananas
• 1 1/2 cups caramel sauce

Heat oven to 325ºF. Grease two 9" cake pans.

Cream the butter and sugar until fluffy then add the eggs and beat until silky and lightened. Sift the flour with the baking soda and salt. Whisk the milk and mashed bananas in a separate measuring cup and add to the eggs and butter, alternating with the flour. Beat just until smooth.

Pour batter into the prepared pans. Pour half the caramel sauce into each pan, and swirl with a knife. The pans will be quite full. Put in the oven carefully and bake for about 60 minutes, or until the centers are set and a knife comes out clean.

Cool completely before serving.

from Apartment Therapy: The Kitchen

Lemon Polenta Cake with Rosemary Syrup and Fresh Berries

• 1 cup yellow cornmeal, preferably stone-ground
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 2 large egg whites
• 2 tablespoons unsalted butter, softened
• 1/4 cup vegetable oil
• 1/2 cup plain yogurt
• 1 1/2 tablespoons grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 pint fresh strawberries or raspberries, washed and picked over
• Rosemary Syrup
• Whipped cream (optional)
• Rosemary sprigs, for garnish

Preheat the oven to 350F. Line the bottom of an 8-inch round cake pan with parchment or waxed paper and lightly oil.

Sift the cornmeal, flour, baking powder, and salt together in a bowl and set aside.

With an electric mixer, beat the sugar, eggs, and egg whites in a large bowl until smooth. Beat in the butter, oil, yogurt, lemon zest, and lemon juice until creamy. Fold in the dry ingredients until just combined; do not overmix.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35 to 40 minutes or until a toothpick in the center comes out clean. Cool for 15 minutes on a wire rack. Invert, peel off the paper, and cool completely. (The cake can be made in advance up until this point and stored, wrapped in plastic wrap, in the refrigerator for up to 5 days or frozen for 1 month.)

To serve, cut the cake into 8 wedges and place on plates. Scatter berries around the cake, drizzle a tablespoon or two of Rosemary Syrup over the berries, and place a dollop of whipped cream on the cake, if desired. Garnish with rosemary sprigs.

from Home Food

Yield: 8 servings

Old-Fashioned Gingerbread

• 2 1/4 cups sifted, unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground dried ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 teaspoon Dutch-processed cocoa
• 8 tablespoons unsalted butter, melted, then cooled to room temperature
• 3/4 cup light unsulphured molasses
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 cup milk
• 1 large egg
• Orange Sauce for Gingerbread (optional)

1. Adjust oven rack to center position and heat oven to 350 degrees.

2. Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl.

3. Beat butter, molasses, sugar, buttermilk, milk, and egg in large bowl of an electric mixer on low speed.

4. Add dry ingredients to liquid; beat on medium speed until batter is smooth and thick, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Do not overmix. (If using the fresh ginger, batter will be lumpy.)

5. Working quickly, pour batter into nonstick 11-by-7-by-1 1/2-inch rectangular metal baking pan and smooth surface. (If you do not have a nonstick baking pan, then use no-stick cooking spray or solid vegetable shortening to grease pan sides and bottom, then dust with flour.)

6. Bake until top springs back when lightly touched, and edges have pulled away from the pan sides, about 35 to 45 minutes.

7. Set pan on wire cake rack and let cool 5 to 10 minutes. Serve hot, warm, or at room temperature. (Gingerbread can be wrapped in plastic wrap, then foil, and refrigerated up to 5 days.)

For stronger ginger flavor, replace the dried ginger with three tablespoons grated peeled fresh ginger root and three tablespoons minced crystallized ginger.

Yield: 8 servings

from Cooks Illustrated