Apple Spice Bundt Cake with Bourbon Glaze and Cinnamon Cream Cheese Frosting

It’s not peak season, but the leaves are changing. The yellows are overtaking previously verdant branches, and maples everywhere have the audacity to already be shouting in bright red hues. Outside of windows you can catch glimpses of autumn, and you can almost breathe the crisp air you know is surrounding the building in which you’re settled, begrudgingly, for the next 8 hours. There is truly nothing more joyful than an afternoon walk, especially when flanked by two peculiar and curious dachshunds, while leaves fall around you as the wind persistently brings in cooler and cooler air. Mornings are darker and definitely chilled, and the afternoons gather sunshine and tempt their way towards 70 degrees. It is, without a doubt, perfect. I don’t mind rain in autumn. I don’t mind wind. I don’t mind darker evenings. I don’t mind fallen leaves. Fall is the perfect sort of melancholy that contributes a wholeness unachievable by other seasons. Sure, summer may have happier moments, drenched in sunshine and warm water. But autumn understands you, fills you up, and makes you calm again. It’s the energy you’ve needed after four long busy months, and it cools you off just pleasantly enough that even winter starts to sound acceptable. I may not be ready for Christmas (even though Target is), but I’ll take the holiday changes if it means the leaves transition also.

So, to celebrate, I offer to you hear a cake synonymous with the fall transition: apple, cinnamon, spice, and… bourbon. This cake was made for my mom on her 51st birthday (in September, actually), and it floored me. Bundt cakes can be dry, crumbly, and under-flavored. But this cake is moist, dense, aptly-spiced, and wonderfully coordinated with glazes and frostings. I know that almost every one is apple picking these past and next few weekends (I wish I will join), so this cake should certainly be added to your list. I may even prefer to it apple pie (and would really hate to offend America).

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Ahh, zucchini and tomatoes: vestiges from the passing summer

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Apple Spice Bundt Cake with Bourbon Glaze and Cinnamon Cream Cheese Frosting

Serves 16-20

Apple Spice Bundt Cake

3 sticks of butter, softened

1 cup of white granulated sugar

1 cup of brown sugar

3 eggs

1 tsp. pure vanilla extract

3 cups and 2 tbsp. all-purpose flour

1 tsp. baking soda

2 tsp. cinnamon

1 tsp. ground nutmeg

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/4 tsp. ground rosemary

1/8 tsp. garam masala

2 Granny Smith apples, peeled and diced into 1/4 inch pieces

Bourbon Glaze

1 1/2 cups powdered sugar

4 tsp. bourbon (I used Maker’s Mark)

1-2 tbsp. water

Cinnamon Cream Cheese Frosting

2 tbsp. butter, softened

4 oz. cream cheese, softened (half a block)

2 cups powdered sugar

1 tbsp. vanilla extract

1 tsp. cinnamon

 

To prepare the cake:

Pre-heat the oven to 325 degrees Fahrenheit. In a stand mixer (or using a large bowl and hand mixer), cream the butter and sugars until lightened, about 3-5 minutes. Add the eggs individually, mixing for about 30 seconds after each addition. Add the vanilla extract and mix until combined.

In a separate bowl, whisk or sift together the all-purpose flour, baking soda, and spices. Add 1/3 of the flour mixture to the stand mixer and mix together on low until just starting to combine. Add the next 1/3, and repeat with the next 1/3, until there is just trace evidence of dry flour. Remove the bowl from the mixer. Add the diced apples and fold into the batter. The batter will be quite thick.

Butter and flour a bundt pan and pour the cake batter into the pan. Spread it evenly, knocking the pan against the counter to evenly distribute the batter. Bake at 325 for 65-75 minutes, or until the cake is pulling away from the pan and a toothpick comes out clean from the center of the cake. Remove the pan from the oven once finished and place on a cooling rack. Cool the cake in the pan for 30 minutes. Remove the cake and cool on the cooling rack for at least 30 minutes longer.

Prepare the bourbon glaze by adding bourbon to the powdered sugar and whisking. Add 1-2 tbsp. water as needed to thin to the appropriate consistency (slightly looser than crepe batter). Pour the glaze over the cooled cake evenly.

Prepare the cream cheese cinnamon frosting by creaming in a stand mixture the butter and cream cheese. Add the vanilla and cinnamon and mix until combined. Add the powdered sugar about 1/2 cup at a time, mixing between intervals, until achieving the appropriate consistency. Use the frosting to decorate the cake as you wish- I piped small spirals along the bottom, but, admittedly, this used only about half of this delicious frosting.

Store the cake, covered, in the refrigerator for up to 3 days. If longer storage is needed, wrap tightly, seal in a container, and freeze.

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Carrot Cake

Happy Easter! I’m choosing to celebrate today with a delicious breakfast and carrot cake for dessert (which comes sometime in the afternoon, I’m predicting). I’m a little bit (read: very much) jealous of my brothers having fun together in North Carolina without me, and my dog prancing along (read: napping along) with them, but at least it’s a nice day here in the city. I also have a long run to do today, which is somewhat anxiety-producing, making the cake doubly necessary.

Now, per tradition, on Easter my grandma or mom would prepare a bunny cake, which is obviously named based on the appearance rather than the type of cake or flavor. I don’t even remember what kind of cake we usually used, but there was always white frosting, coconut, licorice whiskers, jellybean eyes and nose, and a bowtie of M&Ms. I begrudgingly removed most of these decorations, because licorice and jellybeans are not my candies-of-choice. The cake was good, but there was always too much, and with all of the other food and desserts (and CANDY) available on Easter, I don’t remember too much focus on the bunny cake outside of a few pictures.

As someone who enjoys dabbling in baking, and with the cake tradition arming my resolution, I decided to whip up my favorite carrot cake this weekend. I’ve made this cake once before, several years ago, and my roommate and I devoured it over the course of a week or so. It keeps well in the refrigerator (which is necessary due to the icing), and it tasted fresh and delicious that whole time. I’m not a big frosting person, in that I usually find it too saccharine or heavy or chemically (if that’s a word), but cream cheese frosting is THE BEST. Especially with some coconut. Cream cheese frosting makes carrot cake the divine, wonderfully dense cake it is. And all of the above prepared from scratch, with fresh carrots and walnuts? So good.

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Carrot Cake

Based off of this recipe

Serves about 16-20

9 inch round x 3 inches deep pan or 9×9 square pan

Unsalted butter, for the pan

1 1/2 cup whole wheat pastry flour (or whole wheat flour)

1 cup all-purpuse flour

1 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1/2 tsp. salt

6 medium carrots, grated

1 1/3 cup white sugar

1/4 cup packed brown sugar

3 large eggs

2/3 cup vanilla yogurt (or plain yogurt)

1 tsp. vanilla extract

3/4 cup vegetable oil

1 cup walnuts

Coconut Cream Cheese Frosting

  • 8 oz. cream cheese or Neufchatel cheese
  • 1/2 stick of butter (4 tbsp.)
  • 3 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1 cup of unsweetened shredded coconut

1/2 cup unsweetened shredded coconut, to top

Preheat the oven to 350 degrees Fahrenheit. Butter the bottom and sides of your baking pan, and place parchment paper on the bottom of the pan.

In a large mixing bowl, sift together the flour, baking powder, baking soda, spices, and salt.

In a food processor, grate the carrots. Or, alternatively, shred the carrots with a grater. Add the shredded carrots to the bowl with the flour and other ingredients. Mix together until the carrots are evenly coated.

In a stand mixer (or with a hand mixer), cream together the sugar, brown sugar, eggs, yogurt, and vanilla extract. Once smooth and creamy, drizzle in the vegetable oil while on a slow mixing speed. Beat until combined.

Pour the liquid mixture into the carrot-flour mixture. Add 1 cup of walnuts. Stir with a large spoon to just combine.

Pour the carrot cake batter into the prepared baking pan. Place the pan in the 350 degree oven on the middle rack and bake for 45 minutes. After 45 minutes, reduce the heat to 325 degrees Fahrenheit and bake an additional 10-20 minutes, until the cake is cooked through. Test the cake’s doneness by dipping a toothpick in the center and ensuring that it comes out clean. Or use a thermometer to identify when the center of the cake has reached 205-210 degrees Fahrenheit.

Remove the pan from the oven and allow to cool for 15 minutes. After 15 minutes, turn the cake out of the pan onto a cooling rack. Allow the cake to cool completely, at least 1hour.

While the cake is cooling, cream together the butter and cream cheese in a stand mixture, until smooth and creamy. Integrate the powdered sugar about 1 cup at a time, beating slowly after each addition, until thoroughly blended. Add the vanilla and beat until blended. Add the shredded coconut and mix until well distributed.

Once the cake has cooled, frost with the coconut cream cheese frosting. Top with shredded coconut. The cake will keep at room temperature for a few hours, but should otherwise be refrigerated between servings. It tastes really quite good straight from the refrigerator, but is slightly more flavorful once allowed to rest at room temperature for 30 minutes or so.

*Just FYI, my cake is long a narrow because I actually sliced it in half and frosted each half individually, so I could give half the cake out to others. I can’t eat an entire cake! Awkward frosting due to me not having enough, really, to individually frost several miniature cakes!

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Also, you can feel so healthy, because this cake is really not too sweet, full of carrots and walnuts, and lightly frosted (note: if you want a thicker frosting coating, you may want to 1 1/2 the recipe. I find the thickness (about 1/4-1/2 inch) to be appropriate for the cake). And anyways, you should indulge all you want, it’s Easter! And nice outside! Celebrate.

Dinner for Dito

Ok, so actually this should be titled “Dessert for Oscar,” but I thought a dog-on-blog pun would be more appropriate. Dito is Brian’s dog: a Welsh Corgi with some serious attitude and spunk. Dito is always first, always in the way, and always a little bit on edge. He’s endearing, yet you’d be hard-pressed to isolate global “charms,” as his most memorable qualities include breathing heavily and insisting on jumping in the river every few minutes of his walk. But I find myself missing Dito, purely for his energetic confidence and irrefutable love for his family. Dito can most days be found upstairs with Brian, listening to music (he seems to share Brian’s alternative and classical taste) and happily napping or licking his feet. Oscar and Dito have a tumultuous relationship, as alpha dogs often do, but as Oscar is (probably unhappily) far away with me in Chicago, we have to remember our dog family with pleasant nostalgia.

Today Oscar celebrated his 8th birthday, with birthday go-ers including my roommate’s dog Lola and a wily boxer puppy named Bobbo. Now before this gets weird, yes, I do celebrate my dog’s birthday. No, I don’t think I’m crazy. And yes, he wears sweaters (it gets too cold in Chicago!). I’ve never before made Oscar a cake, or really acknowledged his birthday outside of insisting on a nice visit to the park, but as we’re stuck inside from the freezing Chicago wind, I decided a cake eating contest would be a hilarious Friday-night birthday activity. I searched the internet for a few dog-friendly cake recipes, eyeing several that seemed similar and inclusive of ingredients I already know Oscar enjoys: carrots, peanut butter, etc. I didn’t want to give him anything that seemed to be an ingredient purely for “human” tastes, as he doesn’t care about sweetener or vanilla flavor, I’m sure. I also didn’t want this cake to be the reason I have to get up at 3am, if you know what I mean. So I switched up the recipe a bit, and, no surprise, it was a huge hit for dogs all around. Oscar tenderly and steadily made through his miniature cake, licking the frosting then taking nibbling bites from the edges. He made through about 3/4 before deciding he couldn’t eat anymore. Lola, however, gobbled her entire cake in seconds, and she eagerly finished off Oscar’s plate when he signed defeat.

Oscar may not have been the winner, but if you’re looking to treat your pet (and not feel ashamed for doing so), I really recommend this simple cake, best served contest-style.

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Oscar’s Perfect-for-Pups Birthday Cake

Serves 6 hungry dogs

1 egg

1/4 cup peanut butter, preferably just peanuts and salt

3 tbsp. water

1/4 cup pumpkin puree (or sweet potato)

1 cup shredded carrots (about 3-4 medium carrots)

1 cup whole wheat flour

1 tsp. baking soda

Pumpkin Peanut Butter Frosting:

  • 2 tbsp. peanut butter
  • 1/3 cup pumpkin puree

Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan and set aside.

In a large bowl, whisk together egg, peanut butter, and water until a smooth and even consistency is achieved. Add pumpkin puree and whisk to combine. In a food processor, pulse carrots until evenly shredded. Mix shredded carrots with the puree mixture. Add whole wheat flour and baking soda to the bowl and fold into the batter, mixing evenly, until almost no flour is visible (no need to over-mix).

Pour the batter into the loaf pan. The bonus of making this cake from scratch- the batter actually tastes pretty good. Kind of like an unsweetened carrot cake, with a more notable peanut butter flavor. The cake rises slightly in the oven, but is pretty dense.

Bake the cake in the oven for 30-35 minutes, until cooked through. Rest the cake in the loaf pan on a cooling rack for at least 10 minutes.

In order to make a bone-shaped cake, slice a 3 inch slice of cake out of the pan. I threw the piece in the freezer for a few minutes since I was inpatient with waiting for it to cool. Using a paring knife, cut out an equilateral triangle at both ends of the rectangle. Then, cut a shallow half-moon shape out of the long rectangular sides.

Frost the cake with about 1-2 tbsp. of  frosting. Maybe your dog is 8 years old and you want to make an 8 out of a peeled slice of carrot. I won’t stop you.

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Oscar beginning to dive in. He flipped the cake over immediately with his voracious first bite. 

 

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Slowing down; he takes little bites and addresses the frosting.

The other family dogs have birthdays in the next few months, and this was really easy… just mentioning.