Raspberry Swirl Pound Cake

You know those pound cake slices they sell at Starbucks?  You've seen them, right along side the croissants and scones?  Well, this is my attempt at replicating one of them.  Specifically the raspberry swirl pound cake with cream cheese icing.

I love any kind of marbled cake so when I initially saw a pound cake recipe posted on Gretchen's Bakery I knew I had to make it.  But in homage to Starbucks I swapped out the chocolate for raspberry.  To do this was super simple; just mix in raspberry jam to half of the cake batter.   To gild the lily even further I frosted the baked and cooled pound cake with cream cheese icing.  

While the cake is tender and moist, I found the raspberry flavor was a bit too subtle.  Next time I'm going to ribbon some raspberry jam in the cake batter so you get a burst of fruity flavor.  A slice (or two) of this cake with some coffee or tea and you're all set!

Raspberry Swirl Pound Cake (adapted from Gretchen's Bakery)

10 tablespoons (140 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated sugar

4 large eggs, room temperature

1 teaspoon (5 ml) vanilla extract
1 1/3 cup (170 grams) cake flour

5 teaspoons (20 grams) cornstarch

1 teaspoon (5 grams) baking powder

1/2 teaspoon (3 grams) salt

1/4 cup raspberry jam

Preheat oven to 350 degrees.  Grease and flour a standard loaf pan.

Cream the butter and sugar until light and fluffy approximately 5 minutes. 

Combine the eggs and vanilla extract together and sift together the flour, salt, baking powder & cornstarch~ reserve.

Add ⅓ of the egg mixture to the creaming mixture and blend well.

Add ⅓ of the sifted dry ingredients to the creamed mixture and blend well.

Repeat this process with the remaining egg and flour in 3 total additions until all is blended in well.

Scoop about half of the cake batter in a separate bowl.  Add in raspberry jam and whisk to combine thoroughly.

Spoon the cake batter in to the pan, alternating the vanilla batter and raspberry batter.  Use a wooden skewer or butter knife to swirl the batter.

Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pan on a rack for 10 minutes.   Turn cake out of pan and let cool completely.

Cream Cheese Icing (from Giada de Laurentiis)

1 cup powdered sugar

1/4 cup heavy cream

4 ounces cream cheese, room temperature

3 tablespoons water, plus extra as needed 

In a food processor, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable.

Spoon the icing over the cake and allow to set for 20 minutes before slicing.

 

Red Velvet Valentine Cake

Valentine's Day is just around the corner and here's a great dessert to celebrate the holiday.  What could be more appropriate than a heart-shaped red velvet layer cake? 

 

The combination of buttermilk and white vinegar in the batter makes the cake layers really moist and tender.  A generous two tablespoons of red food color give it that trademark deep, rich color.  No red velvet cake is complete without cream cheese frosting.  I particularly like this version because the addition of buttermilk powder cuts the sweetness and  provides a really nice tang.

Happy Valentine's Day!

xoxo,

treats

Texas Sheet Cake

 While I am a Californian (NorCal thank you very much), through and through, I have to say this Texas Sheet Cake has won me over (just a little bit) for the Lone Star state.   Although it's technically a "cake" I actually liken it more to a cakey brownie topped with fudge icing and toasted pecans.  One taste and I was hooked.

I happened upon this Cook's Country recipe when I was looking for a treat to bring in to the office.  It had to be something delicious (obviously), easy to make (no mixer required!) and could feed a crowd.  Check, check, check!   Plus, I knew my chocoholic colleagues would  go crazy for the deep, rich flavors.

If you have a party or potluck this would be the perfect dessert to make.  Tết, or Vietnamese New Year, is coming up soon and I think I'll be bringing this to our family celebration.  I have a feeling some of my diabetic-fearing relatives will think it's too sweet, but I say life's too short NOT to eat cake.   Just have a small piece!

Fluffy Dinner Rolls

 

The grey gloom of dreaded El Niño has me craving all things warm, cozy and most importantly filling.   Which means more often than not I've got a hankering for bread.   I am a certified carb lover and proud of it.  Atkins be damned!  There is nothing better in this world than warm bread smothered with soft, creamy butter.  Such bliss I tell you. 

 

I first saw this Cook's Illustrated recipe for Fluffy Dinner Rolls back in December but never got around to making it because I was completely ensconced in Christmas baking and candy making.   On a gloomy day like today I couldn't think of anything better than these rolls with a bowl of piping, hot soup.   

Its moniker does not lie - these rolls are super fluffy and utterly delicious.   Similar to all other CI recipes this one is really foolproof and simple as 1-2-3.   The delicious aroma of fresh bread baking in the oven cannot be rivaled.   With such deliciousness at my fingertips I can take on whatever El Niño brings.