Cake Archive

Monday, March 17, 2014

double chocolate banana bread

double chocolate banana bread

I have a theory that Mondays are for repentance, for undoing whatever damages to your liver, psyche or saddlebags you’ve done over the weekend. They’re for getting back on the gym horse, resuming those eight daily glasses of water, and going to bed early. They’re for kale salad; they are not for chocolate cake. But, guys, those bananas that are one day from fruit flies are not going to eat themselves, and they must be addressed, which brings us to this.

what you'll need
mashed bananas

I joked earlier this year that I had a new mantra to address all future cooking indecisions: WWAE (What Would Alex Eat?), because my husband rarely chooses wrong. Thus far, it’s had spectacular effects: hazelnut-nutella linzer hearts, a chocolate-peanut butter cheesecake, and a dijon and cognac beef stew. (Don’t worry; my interests haven’t been fully occluded, see also: fennel and blood orange salad and stuck-pot rice — you know I can hear you snoring, right? — oh, right, and morning bread pudding with salted caramel.) And for years, he’s been angling me to put chocolate in my banana bread. “But why?” I’d demand to know. “Banana bread is perfect the way it is. Can’t there be one dessert that’s not improved by the addition of chocolate?”

melted butter

Continued after the jump »

Thursday, February 13, 2014

chocolate peanut butter cheesecake

chocolate peanut butter cheesecake

This birthday cake was assigned to the side of the family whose dessert preferences can be roughly summarized as chocolate + anything else, but if that “else” were cheesecake, coffee, peanut butter or raspberries, all the better, thank you very much. Non-chocolate desserts are regarded politely, like curiosities at a zoo; perhaps something another family might enjoy? Their dessert formula can be thanked for all sorts of archive wonders, such as the Chocolate-Caramel Cheesecake, Double Chocolate Layer Cake, Espresso Chiffon Cake with Fudge Frosting, Brownie Mosaic Cheesecake, Double-Chocolate Torte, Chocolate Peanut Butter Cake and Cappuccino-Fudge Cheesecake.

melted butter into chocolate crumbs
using a measuring cup to press in crumbs

And now this, too, which is like the last two cakes got together and made an even better version of themselves for the next generation. If you remember seeing this in the 2013 year-end roundup, it’s true, I did make it over six months ago, but nothing about summer through early winter screamed a cake that looks like a Reeses peanut butter cup to me. A blizzard on the day before Valentine’s Day? I say that since we’re inside anyway, bring it on.

ganache-whisking ombre

Continued after the jump »

Monday, December 23, 2013

gingerbread snacking cake

gingerbread snacking cake

I have a few things to tell you about this cake today, and none of them at the outset sound terribly upbeat, but bear with me, cheer is nigh.

The first is that if you put this out in small squares, dusted with powdered sugar and in proximity to a hand-whisked bowl of lightly sweetened schlag at a packed tree-trimming party, one by one, the handsome revelers will fall upon them, take a big delighted bite, and then you might out of the corner of your eye note that cheer melting from faces into a brief pang of surprise as they realize that no, that was not a brownie, but an extremely dark and intense square of gingerbread cake. Oopsies?

what you'll need, mostly
very black molasses

The second is that yes, I know, I already have a gingerbread cake recipe on this site — what I still consider the Greatest Gingerbread of Them All — and that is still the one I make for every Christmas dinner I’m invited to. However, if there could be one bad thing about it, it would be that on a rare occasion, usually because it sat in the pan longer than it was supposed to or the baking winds were not in our favor that day, it does not like to come out of the bundt pan in one piece. Sometimes it comes out in several. Sometimes it leaves half the cake in the pan. Sometimes you’re trying to get it out of the pan a single hour before you have to be at a Christmas Eve dinner an hour twenty minutes away and you… you cry.

so many spices

Continued after the jump »

Tuesday, November 26, 2013

sweet potato cake with marshmallow frosting

sweet potato cake with toasted marshmallow frosting

I hope you don’t mind me going briefly off-topic here. I know that the holiday week demands exclusive chatter about giblets and squash and all the things we can pour butter and cream into, but I had the best revelation this week and even though it’s about as revolutionary of a concept as, brr, it’s cold outside in November, I’m going to tell you about it anyway because that’s what I do here.

sweet potato fuzzy pumper barber shop
the fall spice lineup

It began, as distress often does, on Sunday night when I should have been watching Homeland and going to sleep early. Instead, I was on the internet when I came across a gorgeous apartment only to look up from the laptop and see my own decidedly less gorgeous apartment sprawled out before me, and said, as I have a zillion Sunday nights before this one, “Why is this place such a MESS?” And continued, “Alex, look at this apartment on the web. Why can’t we do this? We have these to-do piles everywhere and whole weekends pass and we never get to them and uuuugh.” And my husband, he of few words but exceptional insight, said “We went to the Museum of Natural History today.”

add the sweet potatoes to the batter

Continued after the jump »

Friday, October 11, 2013

purple plum torte

marion burros' famed plum torte

This may look like an ordinary piece of plum cake, but it is not. It is a famous plum cake, so renowned that I suspect half of you out there have already made it, and the rest of you will soon commit it to memory, because this cake is like that — it is worthwhile enough to become your late September/early October staple. First published in the New York Times by Marian Burros in 1983, the recipe had been given to her by Lois Levine, her co-author on the excellent Elegant but Easy), the recipe was published every year during plum season between then and 1995, when the editor of the food section told readers they were cutting them off, and it was time to cut it out, laminate it and put it on the refrigerator door because they were on their own if they lost it. As if anyone would dare.

plums, found, icebox, etc.
dark italian plums

Amanda Hesser, who compiled and tested 1,400 recipes dating back to the 1850s, when the New York Times began covering food, the James Beard award-winning 2010 Essential New York Times Cookbook, said that when she asked readers for recipe suggestions to include the in book, she received no less than 247 for this one, and suspects that is because it’s a nearly perfect recipe. There are only eight ingredients, seven of which you probably have around and, if you took my hint earlier this week that “buttery plums” were coming later this week, you might even have the eighth. There are only four brief, simple steps, and the batter seems so simple (“like pancake batter,” says Hesser) that you might have understandable doubts about the greatness of this cake.

the plums had been neglected in the fridge

Continued after the jump »


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