A couple of weeks ago, Menagerie suggested that we should have a cake post, and now seems like a good time. If you are having a celebration at your house, or attending one and want to take a dish to contribute to the buffet, a cake is always a welcome addition!
Remember this pic (thank you, nyet!)?
This is Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze, and it is absolutely delicious. Your friends/neighbors/relatives will love it, and it is easy to make.
I have made it several times, at the recommendation of rheavolans. Follow the link to the Food Network post (it’s an Emeril recipe) for the ingredients list and directions. Personally, I think it is so delicious because it uses brown sugar in all of its elements; cake, crumble, and glaze. I wouldn’t call it a coffee cake, either. It’s a cake for any time or occasion.
Another cake that is perfect for potluck (and easy) is the Pig Cake. I first saw it at the Pioneer Woman blog.
This recipe relies on prepackaged items like cake mix, canned fruit, and Cool Whip which, of course, makes it faster to prepare. By the way, the first time I made it I used 8 oz. of Cool Whip instead of the 4 oz. called for in the recipe. I loved it that way, and have made it that way since. I took this cake to work for a birthday party, and it disappeared quickly!
Upside-down cakes are favorites of just about everybody, especially men, I have noticed. I was watching reruns of the latest season of The Great British Baking Show, and one of their challenges was upside down cakes. They made all kinds (one contained parsnips!), but this one caught my eye, Apple, Hazelnut and Calvados upside-down cake:
I haven’t made this one, but here’s the recipe, if you would like to try it – Apple, hazelnut and Calvados upside-down cake.
I don’t keep Calvados (apple brandy) in the house, and if you don’t want to be bothered with it either, you could use apple cider, or a mix of cider and some kind of brandy or cognac.
By the way, the Brits seem to use self-rising/raising flour a lot. I never have it in the house and, if you are like me, here is the substitute:
1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt = 1 cup of self-rising flour.
If you aren’t familiar with the term, caster sugar is just superfine granulated sugar, which is available in some markets; I have heard that you can whizz regular sugar in a blender to make it finer. Actually, regular granulated sugar will work in most applications.
Speaking of British baking one more time, something they make and we in the U.S. usually don’t are steamed puddings (really a cake, or quick bread, like Boston brown bread). My adopted Canadian grandma made a really yummy steamed carrot pudding for holidays that she served with a warm custard sauce. I make a steamed pumpkin and walnut pudding that I sometimes serve with a maple custard sauce. I even have a covered steamed pudding mold!
I would really be interested in hearing your favorite cake recipes, particularly chocolate cake, or sticky toffee pudding (which I have never made).
Thanks in advance for your contributions!