Category: Cakes

Dark Chocolate Zucchini Cupcakes (or Muffins)

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For anyone else who might be searching for new ways of using zucchini, I really, really like this recipe, and my kids have no idea that zucchini is in it–a definite plus. This recipe was originally published in Everyday Food as “Ian’s Sweet Zucchini Cupcakes” (May 2007), but I’ve changed it a bit (added the chocolate and the milk), because of a memory I had of a chocolate zucchini bread that I loved. If you want to go without the chocolate, just omit the milk as well, and you’ll have the original. Note: I used dutched cocoa, but if you only have baking cocoa like Hershey’s, I would love to hear if the recipe would still work as well–I imagine it would. Also, you can leave these cupcakes unfrosted to be more like a muffin, or you can insert the cream cheese frosting into the middle of the cupcake for a really fun surprise, or spread on top, and sprinkle with cinnamon. Also, as far as I can tell, muffins usually have one less egg than cupcakes, and sometimes a little less sugar. I think these could count as muffins as they are, but if you want them to be denser, omit one egg.

Dark Chocolate Zucchini Cupcakes (or Muffins)

I thought these to be pretty little things, even without frosting

1 1/2 c. flour
1 c. packed dark brown sugar
1/3 c. dutched cocoa
2 t. baking powder
1/2 t. ground cinnamon
1/2 t. salt
1/2 c. coarsely chopped pecans
1 zucchini (10 oz.), grated (1 1/2 c.)
1/3 c. vegetable oil
2 large eggs, lightly beaten
2 1/2 T. milk
1/2 t. pure vanilla
Cream Cheese Frosting (optional)

1. Preheat oven to 375. Line cups of a standard muffin tin with a paper or foil liners. Set aside.

2. In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, cocoa, and salt. Mix in nuts.

3. In another bowl, combine zucchini, oil, eggs, milk, and vanilla,; add to flour mixture, and mix just until combined.

4. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 30-35 minutes.

5. Cool in tin on a wire rack for 10 minute; turn cupcakes out, right side up, and cool completely. Meanwhile, make Cream Cheese Frosting (if using–see below). Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

Cream Cheese Frosting
In a medium, with an electric mixer, beat 4 T. room-temperature butter with 4 oz. cream cheese until smooth. Add 2 c. powdered sugar and 1/2 t. vanilla. Beat until light and fluffy.

Fudgy Texas Sheet Cake

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texas-sheet-cake-1
This recipe is from the 2009 Annual of America’s Test Kitchen. I’ve always thought of Texas Sheet Cake as dry and not that interesting. This cake is the complete opposite–it’s really moist, fudgy, and my mother even thought it was a flourless chocolate cake. To top that off, it’s even better the next day (perfect for entertaining purposes), and quite amazing out of the freezer as well (if you need to hide the leftovers). Note: it’s critical to ice the cake hot out of the oven–so make sure to plan time accordingly!

Fudgy Texas Sheet Cake

Cake
2 c. all-purpose flour
2 c. white sugar
1/2 t. baking soda
1/2 t. salt
2 eggs, at room temperature
2 egg yolks, at room temperature
2 t. vanilla
1/4 c. sour cream
8 oz. semi-sweet chocolate, chopped
4 T. unsalted butter
3/4 c. vegetable oil
3/4 c. water
1/2 c. dutch-process cocoa powder

Icing
8 T. butter (one stick)
1/2 c. heavy cream
1/2 c. dutch-process cocoa powder
1 T. corn syrup
3 c. powdered sugar
1 T. vanilla
1 c. toasted pecans, chopped

1. For the cake: Adjust an oven rack to middle position and heat the oven to 350 degrees. Grease an 18″ x 13″ baking sheet. Combine flour, sugar, soda, and salt in a large bowl. Whisk the whole eggs, yolks, vanilla and sour cream in another bowl until smooth.

2. Heat the chocolate, butter, oil, cocoa, and water in a large saucepan over medium heat, stirring occasionally until smooth, 3-5 minutes. Whisk the chocolate mixture into the flour mixture until incorporated. Whisk the egg mixture into the batter, then pour into the baking sheet. Bake until a toothpick inserted into the center of the cake comes out clean, 18-20 minutes. Transfer to a wire rack.

3. For the icing: About 5 minutes before the cake is done, heat the butter, cream, cocoa, and corn syrup in a large saucepan over medium heat, stirring occasionally, until smooth. Off the heat, whisk in the powdered sugar and vanilla. Spread the warm icing evenly over the hot cake and sprinkle with the pecans. Let the cake cool to room temperature on the wire rack, about one hour, then refrigerate until the icing is set, about one hour longer. Cut into 3″ squares. Serve. Cake can be wrapped in plastic and refrigerated for 2 days. Return to room temperature before serving [Test Kitchen’s advice, not mine].

Apricot Cake

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If you are lucky enough to have access to fresh apricots this is definitely a recipe you’ll want to try.  It’s incredibly moist and stands well on its own without frosting, though I did double the recipe to make two 9″ rounds and put about 3/4 cup butter cream frosting between them.  

Apricot Cake

2 1/2 cups apricot halves *

1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoons salt

3 tablespoons butter, softened

3/4 cup + 2 tablespoons sugar

2 eggs

1/2 tsp vanilla

1/2 cup low-fat milk

powdered sugar

Preheat oven to 350. 

Take 8 apricot halves and puree in blender/food processor until smooth to make 1/3 cup puree. I added a small amount of water (1-2 tsp) to help make it nice and smooth.  Finely chop the remaining apricots to make 1/2 cup and set aside.

Mix together the flour, baking powder, and salt. Set aside.

Cream the butter with the sugar. Add the 1/3 cup apricot puree and mix until smooth. Add the eggs, one at a time. Stir in the vanilla. Alternately, stir in the flour mixture and the milk, stirring until the batter is smooth.  Fold in the chopped apricots.

Pour the batter into a 9″ round that has been coated with cooking spray.  Bake at 350 for 30-35 minutes.  Test for doneness by inserting a toothpick into the cake.  When done, the toothpick comes out clean.  Cool on wire racks.  When completely cool, dust with powdered sugar and garnish with thinly sliced apricots. Delicious!

* The original recipe called for a 15 oz can of apricot halves (drained).  I’m estimating that I used about 2 1/2 cups of fresh apricots, though you made need a little more or less depending on the size of your apricots.

Cranberry-Pear Cake Bars

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cranberry-pear-barI got this recipe a couple years ago from Everyday Food, but like usual, I’m having a hard time locating it on Martha’s incredibly-impossible recipe search engine. So, I’ll retype it. I love this recipe. The bars are actually quite tart, which is pleasant after all the sickeningly sweet things I usually make at Christmastime, and it has a nice texture. I’m bringing these to the Ward Christmas Party on Saturday, so all are invited for a sample!

Cranberry-Pear Cake Bars

1/2 c. (1 stick) butter, melted
2 c. flour
1 t. soda
1 t. cinnamon
1 t. salt
1 3/4 c. packed light-brown sugar
2 large eggs
1 t. vanilla
1 T. finely grated orange zest (Microplanes are the best zesters!)
2 firm pears, peeled, halved, cored and thinly sliced
8 oz. fresh or frozen cranberries
1/2 c. walnut pieces
whipped cream, for serving (optional, of course)

1. Preheat oven to 350. Grease, spray, or line a 9 x 13″ pan with parchment paper. In a medium bowl, combine flour, soda, cinnamon, and salt. Set aside.
2. In a large bowl, whisk sugar, butter, eggs, vanilla, and zest until smooth. Add flour mixture; mix just until moistened (do not overmix). Fold in pears, cranberries, and walnuts.
3. Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 40-45 minutes. Cool completely in pan set on a rack. If using parchment, pull the overhang out to easily cut.

Picture to come on Saturday . . .

Gingerbread Cake

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I made this recipe two years ago for our annual Halloween party: it comes out of Martha’s special Halloween Living issue (probably the 2007 edition), and I was mostly attracted to it because she decorated it so well. But, it turns out to be a great gingerbread.  In fact, per Rex’s mom’s request, I’m posting it. The uniqueness of the recipe comes from using the unsulphured molasses–it gives the recipe it’s distinctiveness. Click here to see Martha’s fun Halloween stencils for it, too.


Gingerbread Cake Serves 12

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for the pans
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
2/3 cup packed dark-brown sugar
1 cup unsulfured molasses
1 tablespoon freshly grated ginger
2 large eggs, room temperature, lightly beaten
Confectioners’ sugar, for dusting

Heat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan; set aside. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.

In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.

Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack. Cut into squares; dust with confectioners’ sugar.

Tres Leches Cake

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You know when a 9×13 cake disappears in one sitting with only four eaters that it has to be good. This is quite fabulous. I think they serve something like this at Cafe Rio, but I’m willing to venture that this is much, much better.

Tres Leches Cake

With a little cinnamon on top, for effect.

2009 America Test Kitchen Yearbook

Milk Mixture
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
1 c. heavy cream
1 t. vanilla

Cake
2 c. unbleached all-purpose flour
2 t. baking powder
1 t. salt
1/2 t. ground cinnamon
8 T (1 stick) butter
1 c. whole milk
4 large eggs, room temperature [to do this quickly, you can place cold eggs in warm water while you assemble other ingredients]
2 c. sugar
2 t. vanilla

Frosting
1 c. heavy cream
3 T. light corn syrup
1 t. vanilla extract

For milk mixture: Pour the condensed milk into a large microwave-safe bowl and cover tightly with plastic wrap (if it’s not large enough, the mixture will bubble over. I had multiple problems with this, and recommend using a very large bowl. Tell me if it works). Microwave on low power, replacing the plastic wrap and stirring every 3 minutes. After 9-15 minutes, the mixture should be thicker and darker. In another bowl, combine evaporated milk, cream, and vanilla. Slowly whisk the cooked sweetened condensed milk into this mixture and set aside to cool.

For cake: Preheat oven to 325 and grease and flour a 13×9 baking dish. Combine dry ingredients in a small bowl and set aside. Melt the butter and milk in a small saucepan over low heat. Remove from heat and set aside. In a standing mixer, beat the eggs for 30 seconds, then add the sugar slowly. Increase the speed to med.-high and beat for 6-7 minutes. Reduce speed and add the vanilla, and then the butter mixture. Add the flour in 3 additions, scraping the bowl after each addition. Pour batter into prepared dish, and bake for 30-35 minutes, or until a toothpick comes out clean. Let cool for 10 minutes on a wire rack.

After ten minutes of cooling, use the blunt end of a skewer to make holes about 1/2″ apart all over the cake. Pour the milk mixture slowly over the cake until it is completely absorbed. Let sit at room temperature for 15 minutes, then refrigerate uncovered for at least 3 or up to 24 hours.

For frosting: Beat cream, corn syrup, and vanilla to soft peaks with a mixer. Frost and serve.

Note: I had trouble with the dulce de leche in the microwave, and I would love to hear how it worked for others. I also didn’t frost the cake–it seemed a little like gilding the lily, but perhaps it would just make a great thing even better.