Everyday Cakes Archive

Thursday, February 26, 2015

the ‘i want chocolate cake’ cake

the 'i want chocolate cake' cake

About six weeks ago, around 9 p.m. on a day I had consumed mostly air and maybe a slice of toast because I couldn’t for the life of me imagine how food had ever tasted good, without any warning, I wanted a slice of chocolate cake with swirls of chocolate frosting and probably some sprinkles and the sprinkles, so help them, better be rainbow. Except the word “wanted” doesn’t accurately describe the craving; it was suddenly everything. I needed a piece of chocolate cake so badly that I began to regret every cupcake shop I’d ever walked past and not gone in during the height of the mid-aughts cupcake craze. I regretted not licking every beater of chocolate buttercream that had ever crossed my path when I worked at a bakery in high school. And I regretted that when I asked my husband why we didn’t have any chocolate cake, he said “because you haven’t made any?” He was correct — I’d made them dinner, instead — and the great unraveling of all that had once been right and good but failed to lead me to chocolate cake continued.

what you'll need plus some buttermilk
sift the dry ingredients if your cocoa is lumpy

I recently warned (threatened?) that I might have to exclusively dedicate this space for a while to a few currently acceptable categories, those that involve butter, bread, peanut butter or chocolate. And while I’m happy to tell you that my interest in most foods (except for chicken, sweet potatoes and soup, they know what they did) has returned, my devotion to these categories hasn’t waned in the slightest. So, here is the promised Oh My God, Is That Chocolate Cake? Give It To Me Right Now Cake. Or The Nothing Is Ever Going To Be Okay Again If I Don’t Have Chocolate Cake Cake. Or The I Want Chocolate Cake Cake. Really, I tried to come up with a less cumbersome title, but “chocolate cake with chocolate frosting” doesn’t connote the central urgency here.

thick batter, spread it flat

Continued after the jump »

Thursday, November 6, 2014

sticky toffee pudding

date cake with toffee sauce 3

Prior to last month, I had spent exactly zero minutes of my life thinking about date cake, craving date cake or noting the absence of date cake in my life and/or site archives. Clearly, this was a misstep on my part, but I’d always assumed they were exceedingly sticky sweet, and also, well warm. I should just stop right here rather than confessing the latest entry in How Weird Are Deb’s Food Tastes?, I know I should, but that’s never stopped me before so here goes: I’m not very into warm, quivery desserts. Like soufflés. And oozy chocolate cakes. I basically don’t understand how I survived the 90s either. I understand if this means you cannot speak to me anymore.

dates dates dates
chopped dates

But all of this changed at a party, when, to be honest, it was getting late and I was tired from being roused awake before 6 that morning by a unnamed Kindergartener and mentally calculating how long it would take to get home in a cab vs. two subway lines and I was not craving dessert or cake in the least but I had a bite and all of this mental noise stopped, which is to say it was nothing short of a miracle, even if it hadn’t been spectacular. But it was that, too.

soaked chopped dates definitely look gross

Continued after the jump »

Thursday, October 16, 2014

carrot cake with cider and olive oil

carrot cake with cider and olive oil

Not 10 seconds after I hit “publish” on Tuesday’s fall-toush salad, pretty much out of the clear blue sky, wherever it might be hiding, I simultaneously began craving carrot cake, feeling vaguely annoyed that we didn’t have any around (because I haven’t made it in six years, maybe?) and more pressingly for the breadth of this site, why I didn’t have what I’d consider a go-to recipe for the kind of hearty, craggy thud of a carrot cake loaf I want more of in my life. Sure, there’s a carrot cake cupcake/layer cake in the archives, but it’s a featherweight, for swirls of cream cheese frosting and birthday candle. I wanted breakfast/afternoon snack carrot cake, the kind that comes in thick slices and toasts well with salted butter. In my mind, they’re different. And my mind, as you can gather, ponders these things a lot.

what you'll need
flour, spices and less baking powder than you'd expect

So, I conferred with my husband — I don’t want to shock you, but I am not always the motivated, enthusiastic person and quite often just a little “yeah, please make it!” from the spouse or kid will trigger me into putting vague cooking notions into action — and he thought it was a great idea but he requested “none of that raisin/nuts/pineapple stuff in it.” Except, uh, he didn’t say “stuff.” Now, I know this might crush those of you who love a busy, cluttered carrot cake most of all, but I don’t think you’ll miss them here.

carrot cake + cream cheese spread

Continued after the jump »

Monday, September 22, 2014

sunken apple and honey cake

sunken apple and honey cake

There are recipes on my Cook This list that I’ve been plotting for years but take forever to jump from that place where they’re a rough idea of how I think something might taste good and how I’ll make that happen. There are items on the list which are just the names of dishes I haven’t tried yet and want to learn more about. And there are recipes that make me kick myself every time I see them because how have we not made a good hearty tortilla soup here yet? And where is that Russian napoleon I’ve been promising you? But this here is none of the above. Exactly one month ago, someone emailed me (hi Angela!) and asked if I had ever made a German Sunken Apple Cake [which sounds even cooler in its native language: Versunkener Apfelkuchen] and I had barely finished reading the email before I had a new tab open because I had to immediately know what it was.

four deceptively tiny apples
peeled, halved, cored

What it was is adorable. Seriously, it’s relentlessly cute. Small apples are peeled, halved, cored and then scored and arranged rump-up on a buttery cake base and in the oven, the cake begins to creep up around them and the apples fan out like accordions and the whole thing is so golden, dimpled and lovely that I abandoned all hopes, plans to do anything else until I could make this happen. (Perhaps predictably, this still took three weeks.)

many slices, but don't cut through

Continued after the jump »

Thursday, July 31, 2014

blueberry crumb cake

blueberry crumb cake

Theoretically, we are supposed to move this Saturday, but evidence is mounting — in the form of a kitchen without countertops or appliances, a toilet in the middle of the living room, and a peeling, black bathtub that looks like the kind place you’d find a horror movie victim — that it might not happen. Did I mention the great plume of drywall dust from the doorway they’re sawing out of a wall today? Nothing that 48 hours can’t sort out, right?

new york's finest blueberries
what you'll need

It’s a good thing, in Opposite Land, that we are not the kind of people who plan every element of a big event like a move up to a month out, with each detail, from sending the kid to his grandparents for a couple nights so he doesn’t have to watch all shh, most of his toys get boxed up, or ordering furniture to be delivered that morning, furniture we have exactly no space for in our current overfilled apartment. I realize that I sound like we’re at Stress Level: Hip Flask this week, but it’s not so bad, mostly because I’ve chosen instead to focus my energies this month on blueberry crumb cake studies.

lemon zest

Continued after the jump »