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3 recipes found
Boozy Apple Crunch Cake
This cake is loosely inspired by German apfelkuchen, a simple apple cake that capitalizes on humble ingredients and great seasonal produce. In this version, brown butter, bourbon, almond and a hint of citrus perfume the custardlike cake, which gets an extra bourbon soak after baking for good measure. Slicing the apples thinly allows for them to nestle in a cozy pile in the center of the cake, almost as if the cake itself were laminated with apples, cooking through while maintaining a nice crisp bite. The top, a mixture of coarse turbinado sugar and chopped slivered almonds, provides a necessary crunch that sparkles. Boozy, crunchy and chock-full of apples, this cake can be served warm with ice cream or at room temperature, and is sure to be the “it” dessert at any fall function.
Sweet Potato and Brown Butter Snacking Cake
A snacking cake is something that can be made with everyday ingredients, often in one bowl and baked in a single layer. The best ones are fit for a celebration but also so easily assembled that they feel casual enough for snacking. This sweet potato cake comes together in about an hour, making for a perfect low-effort dessert that pays dividends. The cake itself is a cinnamon- and nutmeg-scented spice cake, owing its moist and tender texture to grated sweet potato and the addition of maple syrup. The star of the show, however, is the brown butter cream cheese frosting, which is at once nutty, caramelized and slightly tangy. Take care to ensure the brown butter and cream cheese are around the same temperature and texture, so that they emulsify properly and the frosting doesn’t split (look curdled). Move over, carrot cake! A new root vegetable is here to steal the spotlight.
Peanut Butter and Jelly Pound Cake
This loaf cake is all the best parts of a peanut butter and jelly sandwich, amplified. Tender and a bit denser than a traditional sponge cake, this perfectly peanut-buttery cake features layers of jam that ripple throughout the center so that each slice gets the proper ratio of jam to nuttiness. Use whichever jam or jelly you like, though note that jam varieties can be quite different, and some are much looser than others. (If yours feels particularly loose, reduce it on the stove for a few minutes or strain it before dolloping it into the loaf pan.) Roasted salted peanuts get strewn over the sweet, fruity glaze. This cake would fit in at the lunch table with a tall glass of milk, or at a dinner party with an espresso martini, because the love for a good PBJ is universal.