Saturday, June 27, 2015

Kentucky Butter Bundt

Is there anything more elegant than a bundt cake?

They're round, dense, and not overly sweet.

This bundt cake is my absolute favorite. It's a simple vanilla bundt cake soaked with a butter glaze throughout the entire cake. The glaze goes on while the cake is cooling in the pan, and it creates a moist soaked cake with a slightly sugar crisp on the outside of the cake.

Bundt cakes have frustrated me in the past, because parts always seem to stick in the pan. I can't stand that! For this recipe, the cake didn't stick at all. The secret?

You have to let the bundt cool all the way in the pan before inverting it. 

This cake is great, because it's even better on the second and third days. This means you can make it the night before, and it will be even more moist the next day! This cake will still be great if you can't resist it on the first day, but I recommend waiting if you can! 

Kentucky Butter Bundt

Yields: approximately 12 servings 

1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 tbsp vanilla
3 cups flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk

1/3 cup butter
3/4 cup sugar
2 tbsp water
2 tsp vanilla

1. Preheat oven to 325 degrees fahrenheit. Grease a bundt pan liberally with butter or shortening, getting into every nook and cranny. Lightly sprinkle with flour and tap out the excess.
2. Place all the cake ingredients in a stand mixer fitted with the paddle attachment (or a bowl with a hand mixer). Mix on low for 30 seconds, then up to medium (about a 4) for 3 minutes. 

3. Pour the batter into the prepared pan and bake for 55-75 minutes (it totally depends on your oven and altitude), or until a toothpick inserted comes out clean. 

4. Prepare the glaze by combining all of the glaze ingredients in a small saucepan over medium low. Stir until everything melts and dissolves together, but make sure you don't boil it. 

5. Right when the cake comes out of the oven, poke holes in it with a knife. Keep the cake in the pan! Slowly pour the glaze over the cake, letting it soak in as you go. 

6. Let the cake cool completely (I covered it and left it overnight) before inverting. Sprinkle with powdered sugar, if desired. 

Note: Cake is best if you make it the day before so it can cool in the pan overnight. 

Saturday, May 23, 2015

Angel Food Cupcakes

I dream about food. Literally.

Sometimes I wake up in the middle of the night after having a dream about a kind of food. I keep a note in my phone for dream foods.

Some of my late night thinking/dream foods have been my Raspberry White Chocolate Truffle Cupcakes and my Cinnamon Sugar Pumpkin Soft Pretzels.

These cupcakes were another one of my "dream foods." Angel food cupcakes filled with jam, topped with whipped cream and fresh berries. Yum.

Angel Food Cupcakes

Yields: 16 cupcakes

3/4 cup + 2 tbsp sugar
1/2 cup cake flour (or 1/2 cup AP flour + 1/2 tsp cornstarch)
1/4 tsp salt
6 egg whites, room temperature
2 1/2 tbsp warm water
1/2 tsp vanilla
3/4 tsp cream of tartar

1. Preheat oven to 350 degrees and line muffin tins with paper liners.

2. Combine half the sugar with the flour and salt.

3. In a large bowl, combine the egg whites, water, vanilla, cream of tartar, and remaining sugar. Whip together with a whisk until medium peaks form.

4. Sift a small amount of the dry ingredients into the egg whites, then fold in with a spatula. Do this in at least 6 batches to ensure even folding.

5. Fill muffin cups all the way to the top with batter and bake for 15-20 minutes, or until the tops are golden and a toothpick comes out clean.

6. Fill with jam, if desired. Top with sweetened whipped cream (add a small amount of vanilla for an awesome taste), then garnish with berries.