Gouda and Tart Apple Pie

Special equipment: food processor

Ingredients

serves Serves 8, active time 1 hour, total time 4 hours

• For the Crust:
• 2 1/2 cups (11.25 ounces) unbleached all-purpose flour
• 1 teaspoons salt
• 20 tablespoons unsalted butter, cut into 1 inch pieces
• 4 ounces Gouda, grated finely
• 6-7 tablespoons ice water
•  
• For the Filling:
• 3 pounds Granny Smith apples, peeled cored, and sliced into 1/4-inch slices
• 3 quarts boiling water
• 5 tablespoons granulated sugar, plus 1 tablespoon for sprinkling over crust
• 5 tablespoons light brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 3 tablespoons cornstarch
• 1 egg white, lightly beaten

Procedures

1. Whisk together the flour, salt, and grated Gouda in a large mixing bowl. Using a food processor, mix butter and flour/cheese mixture until the largest butter chunks are the size of large peas. .
   
2. Open the top of the food processor and sprinkle ice water over the flour mixture in increments of one tablespoon, pulsing a couple times between additions. Repeat until dough begins to clump together.
   
3. Remove flour mixture from food processor return it to the large mixing bowl. Gather the dough together with your hands and press into two disks. Wrap the dough in plastic wrap and refrigerate for two hours or up to overnight.
   
4. Add apple slices to a large bowl and pour boiling water on top. Cover bowl and set aside for ten minutes. Drain apples completely and let sit in a colander in the sink, tossing occasionally until completely dry, about 10 to 15 minutes. Return apples to the large bowl and add sugars, cinnamon, salt, and cornstarch, and toss until apples are evenly coated. Set mixture aside.
   
5. Move oven rack to the center position and preheat to 425°F. Roll out one disk of pie dough into a circle about 12-inches in diameter and transfer to a 9-inch pie plate. Add filling. Roll out the remaining pie dough into a 10-inch rectangle and cut into 1/2-inch strips. Use the strips to weave a lattice top.
   
6. Brush the pie evenly with the egg white and then sprinkle evenly with a tablespoon of sugar. Transfer pie to a parchment covered rimmed sheet pan in the oven. Bake until light golden brown, about 20 minutes. Reduce heat to 375°F and continue baking until deep golden brown, about 25 minutes longer. If the edges are getting overly browned, you can cover with tin foil or crust protectors. Remove from oven and let cool to room temperature for at least 2 hours before serving.

Lemon Meringue Pie

Ingredients

serves makes one 9-inch pie, active time 90 minutes, including making dough, total time several hours, including baking and cooling

• Lemon Curd
• 10 large egg yolks (save the whites for the meringue)
• 1/3 cup cornstarch
• 1 cup plus 2 tablespoons sugar
• Grated zest of 4 lemons
• 2/3 cup fresh lemon juice
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 1/4 teaspoon salt
•  
• Meringue
• 1/2 cup plus 2 tablespoons sugar
• 1 teaspoon cornstarch
• 10 large egg whites
•  
• Pastry Dough
• 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• 8 tablespoons (1 stick) unsalted butter, cubed and very cold
• 1 large egg yolk

Procedures

1. Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and sugar. Add the butter and mix on medium-low speed until the mixture looks like sand. Add the yolk and mix just until a dough forms. Some dry patches and crumbs are okay; they will moisten as the dough rests.
   
2. Form the dough into a ball, flatten, and wrap well in plastic wrap. Refrigerate for at least 2 hours, or overnight. The dough can be frozen for up to a month; thaw it overnight in the refrigerator.
   
3. Once the dough is chilled, on a lightly floured surface, roll out the pastry dough. Fit it into a 9-inch pie dish and crimp the edges.
   Refrigerate for at least 30 minutes.
   
4. Preheat the oven to 375°F, with a rack in the middle position.
   
5. Line the pie shell with parchment paper and fill with pie weights. Bake the pie shell for 20 minutes. Remove the paper and weights and continue to bake until the shell is evenly golden brown and cooked all the way through, 10 to 15 minutes more. Let cool. Lower the oven temperature to 350°F.
   
6. Make the lemon curd. In a medium bowl, combine the yolks and cornstarch and whisk until smooth, then set aside. In a medium saucepan, combine the sugar, lemon zest and juice, butter, and salt and bring to a boil, stirring until the sugar dissolves.
   
7. Slowly whisk about a cup of the hot liquid into the yolk mixture in a steady stream to temper it. Then pour the contents of the bowl into the saucepan and cook over medium heat, whisking constantly and getting into the edges of the pan to keep the curd from sticking or burning, until the first bubbles form. (Lower the heat a little if you see more than a few bubbles.) Immediately remove from the heat and spread the curd into the cooled pie shell.
   
8. Immediately make the meringue (the meringue will adhere better to the curd if the curd is still warm).
   In a small bowl, combine the sugar and cornstarch. In the bowl of a stand mixer, whip the egg whites on medium-low speed until foamy, about 4 minutes. Increase the mixer speed to medium and gradually pour the sugar mixture into the whites. Once the sugar is incorporated, increase the speed to medium-high and whip the meringue until medium-stiff peaks form (a peak of meringue should stand up, then slowly curl over), about 7 minutes.
   
9. Spread the meringue over the lemon curd with a small spatula, making sure to seal the meringue to the edges of the crust all the way around the pie. Form peaks on top by lifting up the spatula. Bake the pie until the meringue is golden, about 15 minutes. Let cool, then refrigerate until cold. The pie will keep, covered, in the refrigerator for up to 2 days.

German Chocolate Cake

Special equipment: 9-inch round cake pan (3)

Ingredients

serves makes one 9-inch 3-layer cake, active time 40 minutes, total time 2 hours

• Frosting
• 4 large egg yolks
• 1 cup sugar
• 1 cup unsweetened coconut milk
• 8 tablespoons (1 stick) unsalted butter, cubed
• 1 3/4 cups sweetened shredded coconut, toasted to light golden brown
• 1 1/2 cups chopped pecans, toasted
•  
• Cake
• 2 tablespoons unsalted butter, melted, plus butter for the pans
• 7 tablespoons unsweetened cocoa powder, sifted if lumpy, plus more for the pans
• 1 cup plus 1 tablespoon sugar
• 3/4 cup plus 2 tablespoons all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 large egg
• 1/2 cup whole milk
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons vanilla extract
• 7 tablespoons boiling water

Procedures

1. Preheat the oven to 350°F, with a rack in the middle position.
   
2. Make the frosting. In a medium bowl, whisk the egg yolks until smooth. In a medium saucepan, bring the sugar and coconut milk to a boil over medium-high heat, stirring until the sugar dissolves. Slowly whisk about a cup of the hot milk mixture into the yolks to temper them, then pour the contents of the bowl back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to hold a line drawn with a finger down the back of the spoon, about 10 minutes. (Be careful not to let the mixture boil.) Stir in the butter, toasted coconut, and pecans, then pour the frosting into a shallow baking pan. Cover the surface with plastic wrap and let the frosting cool until it’s spreadable.
   
3. Meanwhile, make the cake. Butter three 9-inch round cake pans and dust with cocoa powder. In a large bowl, whisk together the cocoa powder, sugar, flour, baking powder, baking soda, and salt. In a medium bowl, whisk together the egg, milk, oil, vanilla, and melted butter. Add the wet ingredients to the dry ingredients and whisk until well combined and smooth. Whisk in the boiling water.
   
4. Pour the batter (which will be quite thin) into the prepared pans. Bake until the layers spring back when lightly touched, about 12 minutes. Let cool completely in the pans.
   
5. Unmold the cake layers. Put one layer on a serving plate and spread one-third of the frosting over the top. Cover with another layer, spread with another one-third of the frosting, and then repeat the process one more time. The cake will keep for up to 3 days.

Baked Goat's Curd Cheese Cake

Ingredients

serves serves ten to twelve, active time 15 minutes, total time several hours, including baking and cooling

• 2 1/4 pounds goat’s curd
• Juice and grated zest of 2 lemons
• 7 large eggs
• 1 1/4 cups caster sugar
• 1 bottle of Marc de Gewurztraminer d’Alsace

Procedures

1. Place the goat’s curd in a large mixing bowl, add the lemon juice and zest and whisk together with a balloon whisk until light and fluffy. The goat’s curd has a tendency to get stuck in the whisk but don’t be tempted to use an electric mixer as it will overwork the curd.
   
2. Whisk together the eggs and sugar just for a minute, then add them little by little to the goat’s curd mixture, whisking constantly. Pour the mixture into a 10-inch springform cake tin lined with baking parchment and put it on a baking tray. Place in an oven preheated to 375°F and bake for about 1 hour, until golden brown. It will still have a good wobble when it comes out of the oven but don’t worry, it will set as it cools down.
   
3. To serve, cut the cheesecake into slices and pour 1-2 tablespoons of marc over each one.

Chocolate Covered Candy Corn Layer Cake

A halloween candy staple in cake form.

Butter blasted cake layered with buttery buttercream and enrobed in chocolate ganache. The perfect un-scary Halloween cake.

Notes: Wilton brand makes a butter flavoring. The brand that I used was not Wilton, and because there may be differing strengths between brands, I would add the extract to taste (though the batter does have raw eggs in it). This cake is meant to have a really intense butter flavor. I used Wilton color pastes in Lemon Yellow, Orange, and Terra Cotta.

Special equipment: 3 8-inch cake pans, mixer

Ingredients

serves makes one 8-inch cake, active time 2 hours, total time 3 1/2 hours

• For Cake:
• 7 large egg whites
• 1 1/2 cups milk, divided
• 1 teaspoon vanilla extract
• 4 1/2 cups (18 ounces) cake flour
• 2 1/4 cups (15 3/4 ounces) granulated sugar
• 2 tablespoons baking powder
• 1 3/4 teaspoons salt
• 18 tablespoons (9 ounces) unsalted butter, cut into cubes, softened
• 3 tablespoons butter flavoring (see note)
• 1/2 teaspoon yellow food coloring
• 3/4 teaspoon orange food coloring
• 1/4 teaspoon terra cotta food coloring (see note)
•  
• For Frosting:
• 10 tablespoons (5 ounces) unsalted butter, softened
• 1 1/4 cups (5 ounces) confectioners' sugar
• 1 tablespoon milk
• 1 tablespoon butter flavoring (or to taste)
•  
• For Ganache:
• 6 ounces bittersweet chocolate, finely chopped
• 2/3 cup heavy cream
• Candy corn to garnish cake

Procedures

1. For the cake: Adjust oven rack to middle position and preheat oven to 350°F. Line 3 8- by 2-inch round cake pans with parchment paper. Grease pans.
   
2. Whisk egg whites with 1/2 cup milk and vanilla; set aside. Place flour, sugar, baking powder, and salt in stand mixer fitted with paddle attachment. Mix on low speed until combined, about 1 minute. Add butter and mix on low speed just until moistened. Add remaining 1 cup milk and mix until combined.
   
3. Increase speed to medium-high and mix batter until light and fluffy, about 5 minutes. Reduce speed to low and mix in reserved egg white mixture until combined. Mix in butter flavoring.
   
4. Divide batter evenly between three bowls. Add yellow food coloring to one of the bowls until it becomes a bright shade of yellow. Add both orange and terra cotta food coloring to another bowl of batter until it becomes a deep shade of orange.
   
5. Scrape batters into the prepared pans and bake until just set and a toothpick inserted into the center comes out clean, about 23 minutes. Let cakes cool in pan for 15 minutes, then transfer to wire rack to cool completely, about an hour.
   
6. For the frosting: Place butter, confectioners' sugar, milk, and butter flavoring in mixer fitted with paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Flavor to taste with butter flavoring.
   
7. To assemble cake: Place yellow layer on an 8-inch plate and spread with about 1/2 cup frosting. Place orange layer on top and spread with about 1/2 cup frosting. Place white layer on top. Use remaining frosting to fill in any gaps along the sides.
   
8. For the ganache: Heat chocolate and cream in a heatproof bowl set over a pan of barely simmering water, gently whisking, until melted and smooth. Let cool briefly, until the consistency is pourable but not runny.
   
9. Place cake (on plate) on a wire rack that's been set in a rimmed baking sheet. Pour ganache over top of cake, letting it run down the sides. Chill until ganache is set, about 20 minutes, Garnish top with candy corn.

Sticky Pumpkin Cake with Hard Cider Caramel

Special equipment

mixing bowls, whisk, aluminum cups or muffin pan, roasting pan or deep cake pan, saucepan, spatula

Ingredients

serves Makes 8-12 cakes, active time 20 minutes, total time 1 hour

• For the Cakes
• 2 eggs
• 1 1/2 teaspoon vanilla extract
• 1 tablespoon Crop Spiced Pumpkin Vodka (see note)
• 3/4 cup plus 2 tablespoons granulated sugar
• 1/2 cup plus 1 tablespoon unsalted butter, melted
• 1 cup all purpose flour
• Pinch salt
• 1 cup packed pumpkin puree
• 1/4-1/2 teaspoon pumpkin spice (see note above)
• 2 teaspoons baking soda
• 2 tablespoons boiling water (see note in recipe)
•  
• For the Caramel Sauce
• 1 1/3 cup sugar
• Generous pinch salt
• 1/4 cup water
• 1/2 cup hard cider (I used Woodchuck pumpkin)
• 1/2 cup heavy cream

Procedures

1. For the Cakes: Place a rack in center of oven and preheat oven to 350°F. Lightly grease 8 4-ounce aluminum cups or all 12 cups of a standard muffin tin, then place the cups in a large roasting pan or other baking vessel with ample room and sides that are at least 2 inches high. Set aside.
   
2. Place eggs, vanilla, and liquor in a medium mixing bowl and whisk together. Whisk in sugar, followed by butter, then flour and salt, fully incorporating each ingredient before adding the next. Whisk in the puree and spice. In separate small bowl, add boiling water to baking soda and stir gently to fully dissolve, then add to batter and whisk in immediately.
   Note: Bring at least 1/2 cup water to a boil, then measure 2 tablespoons into small mixing bowl containing baking soda. Water must be boiling so that it fully activates and dissolves the baking soda.
   
3. Divide batter evenly between prepared cups and add an inch of hot water to pan. Bake for 30 minutes, then rotate pan and add more water if necessary. Bake for another 20 minutes, then check for doneness with cake tester, skewer or paring knife inserted in center of a cake. If tester comes out clean, remove from oven and allow to cool slightly, then remove cups to a rack. If cakes are not done, continue to bake and check in 5 minute intervals.
   
4. For Caramel Sauce: Combine sugar and salt in medium saucepan and add water to moisten. Place over medium-high heat and cook until it begins to caramelize. Alternately move off and on the heat, swirling the pan gently, until caramel is a uniform amber color, somewhere between color of honey and maple syrup. With caramel off the heat, slowly pour in cider and cream, being careful as it will sputter. Return to heat, lowering it to medium-low, and allow to simmer, stirring occasionally, until all seized caramel is melted. Remove from saucepan to cool slightly.
   
5. To Serve: Gently loosen tops of cakes from cups with a paring knife, then turn out onto plates. If cakes are significantly domed, trim until flat enough to rest on plates upside down. Pour warm caramel sauce over warm cakes and serve immediately, with whipped cream or ice cream if desired.

Banana Crumb Cake

Special equipment

electric stand mixer or hand mixer, 8 x 8 cake pan, pastry bag, small round tip

Ingredients

serves Serves 12, active time 30 minutes, total time 1 hour and 30 minutes

• For the Crumb Topping
• 1 1/2 cups all purpose flour
• 3/4 cup light brown sugar
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted
•  
• For the Cake
• 2 cups (9 ounces) flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 cup buttermilk
• 2 teaspoons vanilla
• 8 Tablespoons unsalted butter, soften to room temperature
• 1 cup (7 ounces) sugar
• 2 large eggs
• 1 cup mashed ripe bananas (2 large bananas or 3 medium bananas)
•  
• For the Chocolate topping
• 2 ounces 72% cacao chocolate, melted in the microwave or double boiler
• 2 tablespoons heavy cream

Procedures

1. For the crumb topping: In a medium bowl, whisk together flour, sugars and cinnamon until thoroughly combined. Drizzle melted butter over the flour mixture use a fork to incorporate and form a fine, sandy crumb (if you prefer a more compact crumb, please see instructions above). Set aside.
   
2. Move oven rack to the center position and preheat oven to 350°F. Grease and flour cake pan.
   
3. For the cake: In a medium bowl, whisk together flour, cinnamon, baking soda, and salt. Set aside. Whisk together buttermilk and vanilla in a small bowl or measuring cup. Set aside.
   
4. In a large bowl or the bowl of a stand mixer cream butter and sugar together. Beat in eggs, one at a time, scraping down the sides to fully incorporate each addition. Add half of the flour mixture to the batter, mix on medium to just incorporate, repeat the process adding the buttermilk mixture and the remaining flour. Stir in the mashed bananas until just combined. Pour into prepared pan and top with crumbs. Bake until cake is golden brown and a cake tester inserted into the middle comes out clean, about 50 to 60 minutes. Remove from oven to cool.
   
5. While cake is cooling, quickly whisk together chocolate and cream in a small bowl, then transfer mixture to a pastry bag fitted with a small round tip. Once cake has cooled for about 20 minutes, pipe chocolate in wavy diagonal lines across the surface of the cake—it will take several hours for the chocolate to firm up. Cover and store leftovers up to three days.

Coffee Crunch Cake

Special equipment

candy thermometer

Ingredients

serves serves 8

• Chiffon Cake
• 1 1/4 cups (6.25 ounces) all-purpose flour
• 1 1/2 cups (10.5 ounces) sugar
• 1/2 teaspoon kosher salt
• 5 large eggs, separated, plus 2 large egg whites
• 2 tablespoons water
• 1/4 cup (2 ounces) canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon cream of tartar
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice
•  
• Coffee Crunch
• 2 1/4 cups (15.75 ounces) sugar
• 1/3 cup (2.66 ounces) strong brewed coffee
• 1/3 cup (3.75 ounces) light corn syrup
• 1 1/2 tablespoons baking soda
•  
• Coffee Whipped Cream
• 2 1/2 cups (20 ounces) well-chilled heavy cream
• 2 1/2 tablespoons sugar
• 2 1/2 teaspoons vanilla extract
• 2 1/2 teaspoons instant coffee granules

Procedures

1. To Make the Cake: Position a rack in the center of the oven and heat the oven to 350°F. Coat the bottom and sides of a 9-inch round cake pan with a removable bottom with nonstick baking spray.
   
2. Sift together the flour, 3/4 cup of the sugar, and the salt into a medium bowl.
   
3. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a handheld mixer), whip the yolks and 1/4 cup sugar on medium speed until thick and pale yellow, about 4 minutes. Gradually add the water, oil, and vanilla, mixing well. If using a stand mixer, transfer the mixture to a large bowl and wash and dry the mixer bowl and whisk (or wash the beaters).
   
4. Add the egg whites to the large mixer bowl (or another bowl) and beat until frothy. Add the cream of tartar and continue beating until the egg whites form soft peaks. Add the remaining 1/2 cup sugar and beat until stiff, glossy peaks form. Add the lemon zest and juice and beat just until incorporated, about 15 seconds.
   
5. Using a rubber spatula, fold the yolk mixture into the egg whites. Gradually fold in the dry ingredients, approximately 1 cup at a time, until fully incorporated.
   
6. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake the cake for 55 minutes to 1 hour, until it is golden brown and a toothpick inserted in the center comes out clean.
   
7. Let the cake cool completely on a cooling rack, about 45 minutes (removing the cake when it is still warm will cause it to deflate and likely tear).
   
8. Run an offset spatula around the sides of the cake to loosen it from the pan. Holding the rim of the pan with one hand, press the bottom of the pan up and out. Run an offset spatula between the cake and the bottom to release it. Wrap the cake in plastic wrap and refrigerate until you are ready to assemble the cake.
   
9. To Make the Coffee Crunch: Attach a candy thermometer to the side of a 4- to 6-quart heavy pot. Add the sugar, coffee, and corn syrup to the pot and cook over medium-high heat, stirring occasionally with a heatproof silicone spatula until the mixture reaches 270°F, about 10 minutes.
   
10. Meanwhile, heavily coat a 13-by-18-by-1-inch baking sheet with nonstick baking spray. Measure the baking soda into a ramekin or cup and place near the stovetop, along with a large whisk.
    
11. When the crunch reaches 270°F, increase the heat to high and stir constantly until the crunch reaches 305°F. Remove from the heat and quickly whisk the baking soda into the crunch; the mixture will expand and aerate quickly, in a matter of seconds. Pour the crunch onto the baking sheet. Allow the crunch to cool, undisturbed, for at least 30 minutes.
    
12. Using a cleaver or other heavy knife, chop the crunch into quarter-sized pieces. (The crunch can be made ahead and stored in an airtight container at room temperature for up to 2 weeks.)
    
13. To Make the Coffee Whipped Cream: Combine the heavy cream, sugar, vanilla, and coffee in a large bowl and whip with a handheld mixer until medium peaks form.
    
14. To Assemble: Place the cake on a turntable or cake stand and, using a long serrated knife, slice the cake horizontally in half. Remove the top half and place cut side up on a plate. Cover both halves with whipped cream, using approximately 1/2 cup per side. Scatter 1 cup of the crunch evenly to cover the bottom half. Place the top half, cream side down, on the top of the crunch layer and press gently to even the layers. Frost the sides and top of the cake with the remaining whipped cream. Refrigerate until ready to serve.
    
15. When you are ready to serve the cake, cover the sides and top with the remaining crunch (if you apply the crunch in advance, it will start to melt and lose its bite).
    
16. This cake is best enjoyed the day it is assembled. Store it in a cake box or under a cake dome in the refrigerator.

Microwave Mocha Mug Cake

Special equipment

microwave safe mug

Ingredients

serves serves 1, active time 5 minutes, total time 5 minutes

• 1 tablespoon unsalted butter, softened, plus extra for greasing mug
• 3 tablespoons brown sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons cocoa
• 1 teaspoon instant coffee granules
• Pinch salt
• Pinch baking soda
• 5 tablespoons water
• 1/4 teaspoon vanilla extract
• 2 tablespoons bittersweet chocolate chips (or 1 ounce chopped)
• Ice cream or whipped cream to serve on top

Procedures

1. Butter inside of a mug. Add 1 tablespoon butter, brown sugar, flour, cocoa, instant coffee, salt, baking soda, water, vanilla, and chips to the mug. Stir until completely combined.
   
2. Wipe inside rim of cup to remove excess batter. Microwave on High power until cake has risen and looks moist (not wet) on top, checking every 30 seconds, about 1 to 2 minutes. Avoid overcooking or it will be dry. Let rest to cool briefly before topping with ice cream and eating.

S'mores Cake

Ingredients

serves serves 12, active time 40 minutes, total time 2 hours

• 1 cup unsalted butter, at room temperature, plus extra for greasing
• 2 1/4 cups all-purpose flour
• 1/3 cup cornstarch
• 2 teaspoon ground cinnamon
• 4 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups superfine sugar
• 2 tsp vanilla extract
• 4 medium eggs, lightly beaten
• 1 1/4 cups whole milk
•  
• Whipped Ganache Filling
• 3oz dark chocolate (about 70% cocoa solids), finely chopped
• 1/2 cup heavy cream
• 3 tsp light brown sugar
•  
• For the Swiss Meringue
• 2/3 cup egg whites (about 4 large eggs)
• 2 cups superfine sugar
• 1/2 tsp cream of tartar

Procedures

1. Preheat the oven to 350°F, then grease and line three 8in round cake pans with parchment paper, greasing the parchment too. In a medium bowl whisk the flour, cornstarch, cinnamon, baking powder, and salt together to combine, then set aside.
   
2. Put the butter in a large bowl. Using an electric mixer, beat the butter on medium-high speed until smooth and light, add the sugar, and beat until light and fluffy, about 5 minutes. Add the vanilla and mix to combine. With the mixer on medium speed, add the eggs, a little at a time, beating until fully combined before adding more. With the mixer on low, add the flour mixture in three additions, alternating with the milk, starting and finishing with the flour.
   
3. Divide the batter evenly among the prepared pans and bake for 30–35 minutes or until the cake is golden brown and springs back when lightly touched. Let the cakes cool in the pans for 10 minutes before turning onto a wire rack to cool completely.
   
4. To make the ganache filling, put the chocolate in a medium heatproof bowl. Put the cream and sugar in a small pan over medium heat and bring just to a boil. Immediately, pour the hot cream over the chocolate and let stand for a few minutes before gently stirring together to form a smooth silky ganache. Chill the ganache until cool and slightly thickened, but not set. Using a whisk, beat until thickened. Spread the ganache across two of the cake layers and set aside while you make the Swiss meringue.
   
5. Put the egg whites, sugar, and cream of tartar in a heatproof bowl set over a pan of gently simmering water, and whisk constantly until the sugar has dissolved and the egg whites are warm to the touch. Remove the bowl from the heat and, using an electric mixer, beat until the meringue forms stiff glossy peaks. (When you have made the meringue, you need to work with it fairly quickly. Don’t let it stand or it will firm up too much to spread easily.)
   
6. To assemble the cake, put the first cake layer topped with chocolate onto a cake stand or serving plate and spread with a thin layer of the meringue. Repeat with the second chocolate-topped cake layer and finish with the final layer. Take the remaining meringue and spread across the top and sides of the cake—this doesn’t have to look perfect, as any imperfections will just add to the effect. To finish the cake, take a blowtorch and lightly torch the meringue until it is golden.

Concord Grape and Lemon Upside Down Cake

Special equipment

Pie plate/cake pan, whisk, spatula, microplane

Ingredients

serves Serves 8, active time 15 minutes, total time 45 minutes

• For the Caramel:
• 1/2 cup sugar
• 2 teaspoons honey
• 2 tablespoons butter
•  
• For the Cake:
• 1 1/2 cups seedless Concord (Thomcord) Grapes (about 8 ounces)
• 3/4 cup plus 2 tablespoons all purpose flour
• 1/4 cup plus 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup plain yogurt
• 1/3 cup milk
• 1/8 teaspoon vanilla extract
• 2 tablespoons butter, melted and cooled
• 2 teaspoons zest from 1 lemon, plus lemon flesh cut into supremes and diced

Procedures

1. For the Caramel: Set rack in center of oven. Preheat oven to 375°F. Combine sugar, honey and butter for caramel in small saucepan over medium heat. Once butter is completely melted, stir occasionally to emulsify. Cook until very light brown in color, about 3 minutes. Immediately pour into 9-inch pie or cake pan. Lift pan carefully by edges and gently swirl caramel to evenly coat entire bottom surface. Set aside to cool and harden.
   
2. For the Cake: Once caramel is set, lightly brush inner sides of pan with soft butter. Add grapes to pan, adding or removing some to create a single but densely packed layer of grapes. Set aside.
   
3. In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, and salt, whisk to combine and set aside. In a separate mixing bowl, whisk together yogurt, milk, and vanilla. Pour melted butter in one steady stream while whisking to emulsify. Stir in lemon zest, then fold in lemon pieces. Add wet mixture to dry and gently fold together until just combined. Pour into prepared pan and bake until a skewer or paring knife inserted in center comes out slightly moist but not covered in batter, 20 to 25 minutes, turning once half way through baking. Allow cake to cool for 3 to 5 minutes before running a paring knife around the edge and inverting onto a plate or serving platter. Allow to cool to almost room temperature before serving.

Blackberry Mint Cake

Ingredients

serves serves 12, active time 45 minutes, total time 2 hours

• 1 cup unsalted butter at room temperature, plus extra for greasing
• 1 3/4 cups self-rising flour
• 2 tsp baking powder
• 1 cup plus 2 tbsp superfine sugar
• 4 large eggs, lightly beaten
• 1–2 tablespoon milk, if needed
• 3 tablespoon blackberry or blackcurrant liqueur (optional)
• 1 1/4 cups blackberries
•  
• Mint Frosting
• 3/4 cup unsalted butter at room temperature
• 1/3 cup heavy cream
• 3 1/3 cups confectioners' sugar
• a pinch of salt
• 1/4–1/2 teaspoon peppermint extract
• green food coloring (optional)
•  
• Decoration
• 3 1/2oz dark chocolate (about 70% cocoa solids), finely chopped
• leaves from 1 bunch of mint
• 1/4 cup blackberry jam
• 1 1/4 cups blackberries

Procedures

1. Preheat the oven to 350°F. Lightly grease and line two 8in cake pans with parchment paper, greasing the parchment too. In a medium bowl whisk the flour and baking powder together, then set aside.
   
2. Put the butter and sugar in a large bowl and, using an electric mixer, beat together until light and fluffy, about 5 minutes. Add the eggs, a little at a time, beating until fully combined. With the mixer on low, sift in the flour mixture in three additions, mixing until just combined.
   
3. The cake batter should be a “dropping consistency,” which means that if you take a spoonful of batter out of the bowl it should be soft enough to fall easily from the spoon. If the batter is sticking to the spoon for too long, mix in 1–2 tablespoons milk to soften the batter. Add the liqueur and blackberries and gently mix into the batter.
   
4. Divide the cake batter evenly between the two prepared cake pans and gently level out. Bake for 25–30 minutes or until golden brown and coming away from the edge of the pan; a toothpick inserted into the center of a cake should come out clean. Let cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
   
5. While the cakes are cooling, make the frosting. Put the butter in a large bowl and, using an electric mixer, beat until light and creamy, about 3 minutes. Slowly incorporate the cream and beat until fully combined. Add the confectioners' sugar, a little at a time, and once fully combined add the salt. Beat on high speed until the frosting is light and fluffy. Add the peppermint extract and coloring, if using, and beat to combine.
   
6. To make the decoration, melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Put the mint leaves on a parchment-lined baking sheet. Using a pastry brush, paint one side of each leaf with the melted chocolate. Put the tray in the fridge until the chocolate is set.
   
7. To assemble the cake, put one of the cake layers on a cardboard cake round or a serving plate. Top with half the frosting and spread evenly across the cake. Top with a thin layer of blackberry jam and then put the second cake layer on top. Spread the remaining buttercream over the top of the cake and sprinkle with the blackberries. Remove the mint leaves from the fridge and carefully peel off the leaves, leaving you with chocolate mint leaves. Put these randomly over the top of the cake.

Easy Apple Cinnamon Cake

Special equipment

9-inch springform pan

Ingredients

serves makes one 9-inch cake, active time 15 minutes, total time 1 hour 30 minutes

• For Cake:
• 12 tablespoons (6 ounces) unsalted butter, very soft
• 3/4 cup (5 1/4 ounce) granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup plain yogurt
• 1/2 cup applesauce
• 1 3/4 cup (8 3/4 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1 pound Cortland, Macintosh, or Gala baking apples (about 4), peeled, cored, sliced into 1/4-inch wedges
•  
• For Topping:
• 2 tablespoons butter, very soft (see note)
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

Procedures

1. Adjust rack to middle position and preheat oven to 350°F. Grease a 9-inch springform pan.
   
2. Whisk butter, sugar, and salt in a large bowl until creamy. Whisk in eggs, one by one, then yogurt and applesauce until combined.
   
3. Add flour, baking powder, and cinnamon to bowl and stir with whisk until just combined. Spread batter into pan and smooth the top.
   
4. Fan apples out on top of batter. Brush softened butter on top of apples. In the same unwashed bowl that contained the batter, combine the sugar and cinnamon for the topping and sprinkle over apples.
   
5. Bake until edges are golden, apples have softened and center is just set, 40 to 45 minutes. Transfer to wire rack to cool in pan 20 minutes, then remove sides of pan to cool.

Spiced Zucchini Layer Cake

Special equipment: 

two (8 inch) round cake pans, electric mixer

Ingredients

serves Serves 12, active time 45 minutes, total time 2 hours

• For the Cake
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground clove
• 3/4 teaspoon salt
• 3/4 cups sugar
• 3/4 cup dark brown sugar, firmly packed
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 2 teaspoons vanilla
• 1 pound of zucchini, ends trimmed
•  
• For the Frosting:
• 8 ounces cream cheese, slightly softened
• 4 ounces unsalted butter, softened to room temperature
• 2 1/2 cups confectioners sugar
• 2 teaspoons vanilla extract

Procedures

1. Move oven rack to the center position and preheat oven to 350°F. Grease and flour two 8-inch round pans and set aside.
   
2. Fit food processor with a fine grater disk and grate zucchini. Set aside.
   
3. In a large bowl, whisk together the flour, baking powder, baking soda, spices, salt, sugar, and brown sugar. Stir in the oil until flour is moistened then add eggs and vanilla, stirring until thick batter forms. Stir in zucchini until just combined.
   
4. Pour batter into prepared pans and bake for 30 to 40 minutes, or until top is golden brown and a toothpick comes out clean. Cool completely before frosting.
   
5. For the frosting: Combine cream cheese and butter in the bowl of an electric stand mixer fitted with a paddle attachment and beat until thoroughly combined. Add sugar and vanilla and beat until smooth. Spread over cake and serve. Store cake covered in the refrigerator for up to 3 days.

Chocolate Cake Doughnuts

Ingredients

serves makes about 1 dozen doughnuts, active time 1 hour, total time 2 hours, including resting/cooling

• Doughnuts
• 3 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 large egg
• 3 large egg yolks
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1/3 cup vegetable oil
• Vegetable oil, for frying
•  
• Glaze
• 1 cup confectioners’ sugar
• 2 tablespoons whole milk

Procedures

1. In the bowl of a stand mixer fitted with the paddle attachment, mix 1 cup of the flour, the cocoa powder, sugar, baking powder, baking soda, cinnamon, and salt. Add the eggs and yolks and mix well. Add the buttermilk, vanilla, and oil, and mix until combined. Add the remaining 2 cups flour and mix until just barely combined.
   
2. Scrape the dough onto a sheet of parchment paper and put another sheet of parchment paper on top. Using a rolling pin, flatten and roll the dough until it’s 3/8 to 1/2 inch thick. Put the dough in the refrigerator and chill for 30 minutes to 1 hour, until it no longer clings when you try to lift it off the parchment paper.
   
3. Heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350°F. Prepare two baking sheets: one lined with paper towels, and the other dusted with flour.
   
4. Peel off the top sheet of parchment paper and flip the dough onto a floured work surface. Remove the second sheet of parchment paper and dust the dough with flour. Using a floured biscuit or doughnut cutter, cut the dough into 2 1/2- to 3-inch tubular rounds and put them on the flour-dusted baking sheet.
   
5. Fry the doughnuts in batches, taking care not to crowd the pot, until slightly red-brown all over, 1 to 2 minutes per side. Drain on the paper-towel-lined baking sheet.
   
6. Whisk the milk and powdered sugar together in a bowl. While the doughnuts are still warm, dip them one at a time in the glaze, flipping once so that the entire doughnut is coated in glaze. Put them on a wire rack to set.
   
7. Once dry, serve them immediately, or store at room temperature for up to 2 days.

Peppered Hanger Steak with Crispy Rice Cakes

Ingredients

serves Serves 4, active time 40 minutes, total time 1 hour, plus an overnight rest for the rice

• Rice Cakes
• 1 cup sushi rice
• 1 1/2 cups water
• Fine sea salt
• 3 tablespoons canola oil
•  
• Chile-Sweet Soy Glaze
• 1 tablespoon Vietnamese chili-garlic sauce
• 1 red Thai chile, minced, or a pinch of red pepper flakes
• 2 tablespoons soy sauce
• 1/2 cup kecap manis (Indonesian sweet soy sauce, available in Asian markets)
• 1 teaspoon toasted sesame oil
•  
• Peppered Hanger Steak
• 4 hanger steaks (about 6 ounces each)
• 3 to 4 tablespoons cracked black pepper
• Kosher salt
• 2 tablespoons canola oil
•  
• To Finish
• 2 tablespoons extra-virgin olive oil
• 4 cups packed pea shoot leaves or spinach leaves
• 1 teaspoon Vietnamese chili-garlic sauce
• 3 tablespoons Chile–Sweet Soy Glaze
• Fine sea salt
• Freshly ground black pepper

Procedures

1. Make the rice cakes: In a sieve, thoroughly rinse the sushi rice under cold running water until the water runs clear. Place the rinsed rice in a small saucepan with the water and a generous pinch of salt. Bring the rice to a boil, uncovered, over medium-high heat. Reduce the heat to medium and simmer until most of the water has been absorbed by the rice, about 5 minutes. Cover the pan tightly, reduce the heat to low, and continue cooking for about 7 minutes longer. Remove from the heat and let stand, covered, for 15 minutes. The rice should be tender and all of the water absorbed. (Even very slightly overcooked rice is not a problem in this recipe, as that may help the rice cakes keep their shape.) Scoop the rice onto a small baking sheet lined with plastic wrap. Form the rice into a rough square 3/4 to 1 inch thick. Cover tightly and refrigerate overnight until cold and set. When the rice has set, cut 8 equal-size triangles of rice cake and set aside until ready to fry and serve.
   
2. Preheat the oven to 400°F.
   
3. To make the steak: Generously season the hanger steaks with the cracked black pepper and kosher salt. In a cast-iron skillet over very high heat, heat the 2 tablespoons oil until almost smoking. Add the steaks to the pan and sear until nicely browned on both sides, about 3 minutes per side. Transfer the pan to the oven and bake until steaks are medium-rare, 7 to 10 minutes. Transfer the steaks to a cutting board and let rest for 5 minutes.
   
4. While the steaks are cooking and resting, finish the rice cakes. Heat the 3 tablespoons canola oil in a large nonstick sauté pan over medium-high heat. Carefully add the rice cakes to the hot oil. Cook until golden brown and toasty on one side, 3 to 4 minutes. Flip the rice cakes and continue cooking until golden brown on the other side, another 1 to 2 minutes. Transfer the rice cakes to a plate and cover to keep warm. Set aside, reserving the pan.
   
5. Wipe out the pan you used to fry the rice cakes, if necessary, and add the olive oil and pea shoots. Stir in the chili-garlic sauce, the sweet soy glaze, and season with sea salt and ground pepper. Sauté the pea shoots until just barely wilted.
   
6. Carve each of the steaks into 5 slices. Place 2 toasted rice cakes in the center of each plate, spoon the sautéed pea shoots over one side of the toasted rice cakes, and arrange the sliced beef around. Spoon the sweet soy glaze over and around the steak and serve at once.

Hummingbird Pudding Cake

Special equipment

9- by 9-inch nonstick pan

Ingredients

serves makes one 9-inch square cake, active time 15 minutes, total time 3 hours

• For Cake
• 2 large eggs
• 1 cup (7 ounces) firmly packed light brown sugar
• 1/2 teaspoon salt
• 1 large ripe banana, mashed (about 1/2 cup)
• 1/2 cup canola oil
• 1 1/2 teaspoons vanilla extract
• 1 (14 1/2-ounce) can crushed pineapple in syrup
• 1 1/4 cup (6 1/4 ounces) all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 2/3 cup pecan halves, chopped, plus extra for garnish
•  
• For Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• 1/3 cup (1 1/3 ounces) plus 1 tablespoon confectioners' sugar
• 1 tablespoon dark rum (or milk)

Procedures

1. For Cake:Adjust oven rack to middle position and preheat oven to 350°F. Lightly grease 9- by- 9-inch baking pan. Whisk eggs, sugar, salt, and banana in a large bowl until completely combined. Whisk in pineapple (with liquid) until combined.
   
2. Add the flour, baking soda, cinnamon, and chopped pecans to the bowl, and then whisk until completely combined. Pour into prepared pan and bake until top is set and toothpick inserted into the center comes out mostly clean with a few moist crumbs, 35 to 40 minutes. Transfer pan to wire rack to cool completely, about 2 hours. Wash bowl.
   
3. For Cream Cheese Frosting: In the same bowl (washed), stir cream cheese and sugar until combined. Whisk briefly until smooth. Gently whisk in rum (or milk). Spread over cooled cake and top with reserved pecan halves.

Double Stacked Crab Cake Sandwiches with Avocado and Bacon

 

Ingredients

serves Makes 4 sandwiches, active time 40 minutes, total time 40 minutes

• 1 small russet potato, peeled and cut into 1/2 inch cubes
• 1/2 pound fresh lump or jumbo lump crab meat
• 4 scallions, finely chopped
• 3 tablespoons mayonnaise
• 1/2 cup panko breadcrumbs
• Pinch red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 egg, beaten
• 1/4 cup olive oil
• 4 English muffins, toasted
• 8 strips bacon
• 1 avocado, sliced

Procedures

1. Cover the potato with water and bring to a simmer. Cook until tender, about 10 minutes, then drain and transfer to a large bowl. Mash with a potato masher. There should be about 1/2 cup mashed potato. Add crab meat, scallions, mayonnaise, breadcrumbs, red pepper flakes, and beaten egg. Season to taste with salt and pepper.
   
2. Cook bacon in a large skillet over medium heat until crisp, about 10 minutes. Meanwhile, divide crab mixture into 8 evenly sized patties. Transfer to a paper towel-lined plate and discard excess fat.
   
3. Wipe skillet clean and return to medium-high heat. Heat olive oil until shimmering. Add half of crab cakes to skillet. Gently press with a spatula to flatten them to the size of an English muffi.. Cook until the underside is browned, about 4 minutes, then carefully flip and cook until second side is browned, about 3 minutes longer. Remove and place on a plate. Keep warm in a 175°F oven while you cook the second batch.
   
4. Divide half of the sliced avocado between split English muffins, followed by 1 crab cake, then 1 slice of bacon. Repeat with avocado, crab cake and bacon to get 2 layers. Serve immediately.