Orange Coconut Cake

    Are you enjoying this wonderful weather?  I know I am here in Atlanta.  It is not too cold, warm and breezy. I love this time of the year.  This time of year calls for a nice and sweet citrus flavor dessert.  I made this wonderful Orange Coconut Cake.

   

Gingerbread Yule Log Cake

    Have you done your Christmas shopping yet?  Well if you have not don't be ashamed I have not either.  I really have not figured yet what to give my oldest daughter.  She is eleven almost at the pre-teen difficult age, and want every unrealistic thing on her Christmas List.  I am almost at the giving up stage and striving to clothes and shoes.  Who little girl don't love shoes and clothes?  Even-though I have not got my Christmas shopping down yet, I do do have my Christmas breakfast, and dinner all planned out already.  Yep, I am a food-addict.  Despite my size, I love to cook, and of-course baking.I have about three desserts for breakfast and five already planned out.  I am so excited.  
    If you are looking for that perfect dessert for your family, friends, and guests, you should try this gingerbread yule log cake I made.

     Nothing beats ginger, molasses, cream cheese, and all the winter spices in this roll.  The even best part is frosting it with chocolate buttercream.  Yum!

Gingerbread Roll

Ingredients
5 large eggs, separated
1/2 cup molasses
2 tbsp. finely grated fresh ginger
3/4 cup cake flour
1 tsp. baking powder
1 tsp. ground ginger
3/4 tsp cardamom
1/2 tsp freshly ground black pepper
1/4 tsp. salt
1/4 cup plus 2 tbsp. granulated sugar
1 tsp. unflavored gelatin
1 tbsp. cold water
4 ounces cream cheese, room temperature
1/2 tsp ground cimmamon
12 ounces creme fraiche
1/2 cup confectioner's sugar
1 stick unsalted butter, room temperature
2 cinnamon sticks
8 whole cloves
2 tbsp. dark rum
2 tbsp. apple cider
Confectioners sugar, for dusting

Directions

1. Preheat the oven to 325°. Line a 12-by-17-inch rimmed baking sheet with parchment paper. In a large bowl, using an electric mixer, beat the egg yolks until pale, about 2 minutes. Add the molasses, 1/4 cup of the brown sugar and the fresh ginger and beat until combined. In a medium bowl, whisk the flour, baking powder, ground ginger, cardamom, black pepper and salt. Beat the dry ingredients into the egg yolk mixture until combined.
2. In a clean bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually add 1/4 cup of the granulated sugar and beat until firm and glossy. Fold the egg whites into the batter until no streaks remain. Spread the batter onto the prepared baking sheet in an even layer. Bake for about 15 minutes, until lightly browned and firm to the touch. Transfer to a rack and let cool for 10 minutes.
3. Sprinkle the cake with the remaining 2 tablespoons of granulated sugar. Run the blade of a sharp knife around the edge of the pan. Cover the cake with a clean kitchen towel and top with a large cutting board. Holding the pan, towel and cutting board, invert the cake onto the cutting board. Remove the pan and carefully peel off the parchment paper. Cover loosely with a kitchen towel and let the gingerbread cool completely.
4. In a small microwave-safe bowl, sprinkle the gelatin over the cold water; let stand until softened, about 5 minutes. Microwave at high power until the gelatin is melted, about 10 seconds. In a clean bowl, beat the cream cheese with the cinnamon and melted gelatin until smooth. In another bowl, whip the crème fraîche with the confectioners' sugar until still. Fold the cream cheese into the crème fraîche.
5. Spread the filling evenly over the entire surface of the cake. Starting at a short end, roll up the cake jelly roll–style. Wrap the gingerbread roll tightly in plastic and refrigerate until firm, at least 3 hours.
6. In a small saucepan, melt the butter. Add the remaining 1/3 cup of brown sugar and bring to a boil, whisking constantly. Add the cinnamon sticks and cloves. Whisk in the rum and cider and remove from the heat. Let the butter-rum sauce steep for 1 hour. Discard the cinnamon sticks and cloves.
7. Unwrap the gingerbread roll and transfer it to a plate; dust lightly with confectioners' sugar. Cut into slices and bring to room temperature. Garnish the gingerbread roll per your preference and serve with the butter-rum sauce. 

Recipe adapted from Food and Wine

Red White and Green Vanilla Cake

   Hi everyone!  I know I been MIA for a while.  I had a lot of change in my life.  Two months ago I recently got laid off my job that I was working at for eight and half years.  At the beginning it crushed me but day by day I am getting better.  I think this was an opportunity for me to work more on Never Dessert You.  Due to that I have been not blogging as much.  I have been baking but not taking my pics.  I am so sorry to my readers and fans that I have deserted you.  But I am back and ready to share my delightful treats.

   Since the holidays are approaching I wanted to do something festive.  I made this vanilla cake that is so scrumptious.  I did not get to take a whole pic of the entire cake, because my kids ate most of it. But that is what happens when you leave kids around sweets.  What do you desseritas think?

Vanilla Cake

Ingredients
2 sticks unsalted butter, room temperature
2 1/2 cups all-purpose unbleached flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups sugar
2 large eggs
3 large egg yolks
2 tsp. pure vanilla extract
1 cup low-fat buttermilk

Directions.
1.  Preheat oven to 350 degrees F.  Spray three 6-by-2-inch cake pans with Bakers Joy or butter pan..  In a medium bowl, whisk flour, baking powder, baking soda, and salt.

2.  Using an electric mixer beat butter and sugar until light and fluffy for five minutes.  With mixer on low, beat in eggs and yolks one at a time.  Beat in vanilla.  Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture.  Mix until combined.

3.  Divide batter evenly (I used a scale to measure out evenly) between bowls.  Add two drops of red to one bowl, two drops to another bowl.  Pour batter between pans and smooth tops.

4.  Bake for 30 to 35 minutes.  Let cool in pans on a wire rack for 10 minutes,  Run a knife around pans and invert cakes onto wore rack.  Cool completely.  Frost with your favorite icing and layer cakes.  Serve

Recipe adapted from Martha Stewart

Apple Spice Cake

 

    My co-worker asked me to make a spice cake for his mother-in law birthday.  Since this is apple week at NDY, adding apples to a spice cake would knock it out the park.  I had this recipe bookmarked for a while now.  I made some adjustments to the cake to make it even a better cake.  When I brought the cake to work he was so happy.  I must say this cake is great.  I had to make a small piece for myself, and have it with some homemade vanilla ice cream.

Apple Spice Cake

Ingredients

1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tbsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. apple pie spice
1 cup white sugar
1 cup light brown sugar, packed
3 large eggs
3 Granny Smith apples, cored and cut into 1/2 inch pieces
1 cup walnuts (optional)
1 tsp. pure vanilla extract

Directions

1.  Preheat oven to 350 degrees F.  Spray Bundt-pan with a nonstick spray with flour.  Set aside.
2.  Sift flour, sugar, cinnamon, baking soda, salt, ginger, and allspice together in a medium bowl.  Set aside.
3.  Using an electric mixer fitted with paddle attachment, combine vegetable oil, sugar and eggs on high speed for 2 minutes.
4.  Turn mixture on low and gradually pour dry ingredients, until combined.  Add apples, and nuts if desired until fully incorporated. Add vanilla extract.
5.  Pour batter in pan, and bake until a cake tester inserted comes out clean, 75 to 80 minutes.
6.  Remove from oven, and cool slightly on a wire rack.

Recipe slightly adapted from Martha Stewart

Coconut Layer Cake with Pineapple Curd Filling

    Fall is here!  Are you excited?  Its starting to get cold here in Atlanta. The mornings are getting very nippy around 57 degrees. Even around noon the wind is too windy for me.  I do not like fall. The cold weather, and bundling up in layers of clothes brings no excitement for me.  But I am looking forward to fall shopping.  I LOVE the fall fashion trend this year.
 
     Despite my hate for fall, I sure love the dessert and food dishes of fall.  The smell of  pumpkin, apple, and pecan brings warmth to me.  But that is not the case in this dish, since it resembles anything to do with fall. 

    I had a feeling for coconut.  I just wanted some coconut water and the coconut meat.  I could not find any whole coconut, so I had to settle for some Bakers sweetened coconut flakes and make a coconut cake. 

    I love this cononut cake.  It's moist, sweet and brings warmth to my cold days.  The even sweetest part is the pineapple curd filling with Coco Lopez in the cake and cream cheese frosting.

Lemon Bundt Cake

   
This past weekend I had my weekend all plan out.  Go to the consignment sale with friends, go house shopping, clean guest room, take kids to the park, and of course bake.  Ha! Two of those things happened.  I had a blast with my friends at consignment sale and I baked.  My kids had their little friends over so they did not even pay me any attention.  I was too humid me to go house shopping.  I got in my lazy zone, and just watched movies and surf clothing stores online. 

Even though I baked my baking did not happen until quarter to 12 am the next day.  My original plan was to bake a chocolate dessert.  But for some reason somebody used my heavy cream in their pasta dish.  Hmm. 

  So what does a gal do, just improvise.  I made this wonderful Lemon Bundt cake.  It is not overpowering sweet, but the lemon taste just gives that wonderful warmth feeling.  This cake is moist and tender. 


Lemon Bundt Cake ( adapted from Cook's Illustrated )

Ingredients

Cake

3 lemons, zest grated and saved, then juiced for 3 tablespoons juice

3 cups unbleached all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp pure vanilla extract

3/4 cup low-fat buttermilk

3 large eggs, room temperature

1 large egg yolk, room temperature

2 1/4 sticks unsalted butter, room temperature

2cups sugar (14 ounces)

 

Glaze

 

2 - 3 tablespoons fresh lemon juice

1 tblsp buttermilk

2 cups confectioners' sugar

 

Instructions

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 12-cup Bundt pan with nonstick baking spray with flour (alternatively, brush pan with mixture of 1 tablespoon flour and 1 tablespoon melted butter). Mince lemon zest to fine paste (you should have about 2 tablespoons). Combine zest and lemon juice in small bowl; set aside to soften, 10 to 15 minutes.
2. Whisk flour, baking powder, baking soda, and salt in large bowl. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl. In small bowl, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs; scrape down bowl again. Reduce to low speed; add about one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Scrape into prepared pan.
3. Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes.
4. While cake is baking, whisk 2 tablespoons lemon juice, buttermilk, and confectioners' sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk). Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack. Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours. Cut into slices and serve.

Sour Cream Coffee Cake

   I love coffee cakes.  The best part is always the streusel on top.  The best part about coffee cakes is you can eat them for breakfast, lunch and dinner.  It's one of those desserts you can't ever say you are tired of. 

   It's the weekend Desseritas, so make sure you have a great one since it will be a long weekend due to the Labor Day Holiday. 

Sour Cream Coffee Cake

Ingredients
1 1/2 sticks unsalted butter (room temperature)
1 1/2 cups granulated sugar
3 large eggs (room temperature)
1 1/2 tsp. pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt

Streusel
1/4 cup packed light brown sugar
1/2 cup all-purpose flour
1 1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
3 tbsp. cold unsalted butter, cut into pieces
3/4 cup walnuts, optional

Glaze
1/2 cup confectioners' sugar
2 tbsp. real maple syrup

Directions

1.  Preheat oven to 350 degrees F.  Grease loaf pan or 10-inch bundt pan. 
2.  In a bowl sift flour, baking powder, baking soda, and salt. In a separate bowl for the streusel, mix the brown sugar, flour, cinnamon, salt and butter.   Pinch together with your fingers until it forms a crumble.  Mix in the walnuts, if desired.
3.  In an electric mixer cream the butter and sugar with the paddle attachment on medium high speed for 4-5 minutes, until light.  Add eggs one at a time, scraping the bowl after each has mixed in.  Add the vanilla extract and sour cream.  Turn the mixture down to low, add the flour mixture.  Mix batter until  just combined.  Turn mixer off and stir batter with spatula to make sure the batter is fully incorporated.
4.  Spoon batter into pan, spread out with a knife and tap pan, to make sure batter is even in the pan.
5.  Scatter streusel over the top of the batter and push with fingers the streusel in the center of the dough.  Bake for 50 to 60 minutes, until the cake tester comes out clean.
6.  Cool on a wire rack for 30 minutes.  Invert onto a cake plate.  Whisk the confectioner's sugar and maple syrup and 4 tablespoons of water.  Add more water if necessary for a thinner glaze. Drizzle on top of cake.  Serve.

Recipe adapted from Barefott Contessa