Fuyu Persimmon Coffee Cake with Crumble Topping

Fuyu Persimmon Coffee Cake with Crumble Topping

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Source: Based on this recipe from the Food Network for Apple Coffee Cake.

We got many persimmons in our CSA box this week, so I decided to make persimmon cake. It was fairly difficult to find one! Instead, I found a recipe for apple cake and used that. My modifications: increasing the volume (I made 50% more), using coconut milk and lemon instead of sour cream, adding 1 tsp baking powder for extra fluffiness, using molasses/granulated sugar, and of course, using persimmons (Fuyu—the crunchy kind). The resulting cake is moist, dark and spicy with a sweet crunchy topping. You can’t really taste the persimmons, but the juicy bits are still delicious.

Makes about: Makes one 9×13 cake and one 8×8 cake. If you just want to do the 9×13 cake, multiply everything by 2/3…or look at the Food Network recipe.
Prep time: 15-20 minutes. Mainly takes a while to cut the persimmons.
Bake time: 30-35 minutes, until

Ingredients
12 tbsp butter
2 cups granulated sugar
3 tbsp molasses
3 eggs
1 1/3 cup coconut milk
1 tbsp lemon juice
1.5 tsp vanilla extract
1.5 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 cups all-purpose flour
3 cups diced persimmons

Topping
3/4 cup brown sugar
3/4 cup flour
1.5 tsp cinnamon
6 tbsp butter

Directions
Preheat oven to 350F. Line a 9×13 and 8×8’’ pan with parchment paper.
Dice persimmons. Remove skins if tough, but this is optional.
Melt butter.
Mix in sugar and molasses.
Beat in eggs.
Mix in coconut milk, lemon juice, vanilla extract.
Mix in salt, baking powder, baking soda, and flour.
Pour into prepared pan.
For topping: melt butter, and mix in flour, cinnamon, and sugar. Sprinkle evenly over the top.
Bake 30-40 minutes, or until knife inserted in the center comes out clean.

Fuyu persimmon cake

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Blueberry Boy Bait

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Blueberry Boy Bait
Source: Smitten Kitchen

Makes about: 9×13” pan
Prep time: 10 minutes
Bake time: 45-50 minutes

This cake is very light, fluffy and moist, which was surprising for something with so much butter! I used almond milk instead of regular milk, which turned out fine. I’ve also substituted vegetable oil for the butter, which has also turned out equally delicious. I’ve also only used frozen blueberries with great success. It’s quick and easy cake to make, especially if you have frozen blueberries on hand!

Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened (can also use vegetable oil)
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup milk (used almond milk)
1/2 cup blueberries, fresh or frozen (do not defrost frozen ones)+ 1tsp flour

Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Directions
1. Preheat oven to 350F. Prepare 9×13’’ baking pan with parchment paper or by greasing.
2. Beat together butter and sugar.
3. Add eggs and milk.
4. Mix in flour.
5. Mix blueberries with 1tsp flour. Mix into batter.
6. Spread into prepared pan.
7. For topping: scatter blueberries over batter.
8. Sprinkle cinnamon and sugar over batter.
9. Bake 45-50 mins, until knife inserted into the center comes out clean.

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Blood Orange Olive Oil Cake

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Blood Orange Olive Oil Cake
Source:Smitten Kitchen

This cake is very moist and has a wonderful orange flavor. Supreming the oranges did take forever and seemed a rather inefficient use of fruit. The results were quite tasty ☺. On a different note, this is my 100th post!

Makes about: 1 loaf
Prep time: 30 minutes (or faster if you can supreme oranges faster)
Bake time: 50-60 minutes

Ingredients
Cake
3 blood oranges (see directions)
1 cup sugar
½ cup buttermilk (or plain yogurt)
3 large eggs
2/3 cup olive oil
1 ¾ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt

Honey-Orange Compote
3 blood oranges, supremed
1-2 tsp honey

Special equipment
Zester and a good knife

Directions
1. Preheat oven to 350F. Prepare a loaf pan (9×3 or 9×5) by lining with parchment paper or by buttering it.
2. Grate zest from 2 oranges. Mix with sugar until thoroughly combined.
3. Supreme 1 orange: cut off the top and bottom of the fruit, then cut off the sides. Cut along the membranes. At this point, the fruit might not come out, which means you will need to scrape out the pulpy chunks from the membrane. Set aside.
4. Juice the remaining 2 blood oranges. (Smitten Kitchen says to only use half an orange to get ¼ cup, though this probably depends on the size of your oranges. Also, not using the other 1.5 oranges seemed like a waste.)
5. Mix together sugar, orange juice, buttermilk, eggs and olive oil.
6. Mix in all-purpose flour, baking powder, baking soda, and salt.
7. Fold in orange chunks.
8. Pour batter into prepared pan.
9. Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.
10. Compote: supreme 3 oranges and drizzle in 1-2 tsp of honey. Stir gently after waiting 5 minutes.

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Pear Cake with Walnuts

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Pear Cake with Walnuts
Source: Smitten Kitchen

This lovely and fragrant cake is quite soft and moist, and the walnuts add a nice extra crunch. I made half of the original recipe, used brown sugar instead of white sugar, and topped the cake with 2 tbsp of white sugar to add some extra crunch.

Makes about: 1 loaf
Prep time: 10-15 minutes
Bake time: 50-60 minutes

Ingredients

¼ cup + 2 tbsp vegetable oil
1 egg (technically, 1.5 eggs)
1 cup brown sugar (original called for white)
1 cup grated pears (about 3 small pears)
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ tsp baking soda
1/8 tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
½ cup chopped walnuts (optional, but highly recommended)
2 tbsp granulated sugar for topping

Special equipment
Loaf pan, greased or lined with parchment paper; grater

Directions
1. Preheat oven to 350F. Prepare pan.
2. Mix together oil, egg, brown sugar, grated pears, and vanilla extract.
3. Mix in flour, baking soda, baking powder, salt, and cinnamon.
4. Stir in walnuts.
5. Pour into prepared pan.
6. Sprinkle with 2 tbsp of granulated sugar.
7. Bake 50-60 minutes or, until a knife inserted into the center comes out clean.

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Chocolate Yogurt Snack Cakes

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Chocolate Yogurt Snack Cakes
Source: David Leibovitz via Smitten Kitchen

These little cakes are not very sweet and have a nice chocolate flavor. They puff up nicely while baking and are moist and slightly dense. I made a third of the original recipe, with the proportions noted below.

Makes about: 12 mini muffins
Prep time: 10 minutes
Bake time: 20-25 minutes

Ingredients
2 1/3 oz semisweet chocolate
2 tbsp+2 tsp vegetable oil
2 tbsp+ 2 tsp yogurt
1/3 cup sugar
1 egg
½ tsp vanilla
1/6 tsp almond extract (I omitted this)
½ cup all-purpose flour
½ tsp baking powder
1/6 tsp salt

Special equipment
Mini muffin pan

Directions
1. Preheat oven to 350F. Prepare muffin pan by lining it with paper or greasing it well.
2. Melt together the chocolate and vegetable oil over low heat.
3. Mix in yogurt, sugar, vanilla extract, almond extract (if using), and egg.
4. Mix in flour, baking powder, and salt.
5. Scoop into prepared pan.
6. Bake 20-25 minute, or until a knife inserted into the center comes out clean.

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Fresh Ginger Cake

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Fresh Ginger Cake
Source: David Leibovitz

This ginger cake is very light, fluffy and moist. I thought it would have too strong of a ginger flavor, but it’s actually not too much at all (that is, unless you dislike ginger). I froze ginger beforehand to make it easier to grate.

Makes about: One 9×13 pan (original recipe suggests a 9.5’’ springform pan)
Prep time: 25 minutes (grating ginger takes a while)
Bake time: 35-40 minutes

Ingredients
4 oz fresh ginger, grated
1 cup molasses (mild is suggested; I used dark)
1 cup sugar
1 cup vegetable oil
2 ½ cups flour
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground black pepper
1 cup hot water
2 tsp baking soda
2 eggs, room temperature

Special equipment
Box grater

Directions
1. Preheat oven to 350F. Prepare pan by lining with parchment paper or by buttering it.
2. Grate the ginger (or chop until very fine).
3. Mix together hot water and baking soda.
4. Add in molasses, sugar, and oil.
5. Stir in ginger.
6. Mix in flour, cinnamon, cloves, and black pepper.
7. Add eggs. Mix until combined.
8. Pour into prepared pan and bake about 30-40 minutes, or until a knife inserted into the center comes out clean. Let cool before serving! Bake time will be longer with a greater depth of batter (as with a smaller pan).

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Everyday Chocolate Cake

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Everyday Chocolate Cake

Source: Smitten Kitchen

Makes about: 1 loaf
Prep time: 10 minutes
Bake time: 50-60 minutes

This cake is super moist, very chocolately, very delicious, and extremely easy to make.

Ingredients
½ cup (1 stick) unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
1 large egg
1 cup buttermilk
1 tsp vanilla extract
1 ½ cups all-purpose flour
¾ cup cocoa powder (Dutched preferred; I used natural)
¼ tsp salt
¼ tsp baking soda and ½ tsp baking powder (if using Dutch cocoa powder)
½ tsp baking soda (if using natural cocoa powder)

Special equipment

Loaf pan

Directions
1. Preheat oven to 350F. Prepare loaf pan by lining it with parchment paper or by buttering it.
2. Cream together butter and sugar. (Alternately, melt the butter and mix with the sugar).
3. Mix in egg, buttermilk, and vanilla.
4. Mix in flour, cocoa powder, salt, and baking soda until just combined. (Add baking powder if needed).
5. Pour into prepared pan.
6. Bake 50-60 minutes, or until a knife inserted into the center comes out clean.
7. Let cool before slicing.

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Chocolate Friands

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Chocolate Friands
Source: Tartine

Makes about: 24 mini cakes
Prep time: 10 minutes (batter)+10 minutes (cooling)+10 minutes (dipping)
Bake time: 12-15 minutes

These tiny cakes are topped with a silky ganache—truly a rich mouthful.

Ingredients
Cake:
6 oz bittersweet chocolate, coarsely chopped
1 cup unsalted butter
1 ½ cups + 1 tbsp sugar
¾ cup all-purpose flour
2 tbsp cornstarch
¼ tsp salt
4 large eggs

Ganache
4 oz bittersweet chocolate, finely chopped
2/3 cup heavy cream

Special equipment
Mini muffin pan

Directions
1. Preheat oven to 350F. Prepare muffin pan by lining with paper liners, or by using butter.
2. Melt butter. Pour butter over the chocolate. Mix until chocolate is completely melted.
3. In a separate bowl, mix together the sugar, flour, cornstarch, and salt.
4. Add flour mixture to chocolate-butter mixture in batches, whisking well after each addition.
5. Add in 2 eggs, then whisk until combined.
6. Add the remaining 2 eggs, and whisk until just combined.
7. Fill baking cups ¾ full with batter.
8. Bake 12-15 minutes, until the tops just start to crack. Let cakes cool completely.
9. Prepare ganache: bring cream to a boil. Pour cream over chocolate. Mix until the chocolate is completely melted and the mixture is smooth.
10. Dip the tops of friands in the ganache. Shake gently to let the excess off the sites.
11. Let the ganache set for 1 hour. Enjoy!

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French Yogurt Cake

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French Yogurt Cake
Source: New York Times

This yogurt cake is moist and a bit dense, with a hint of lemon. It’s a bit like a lighter version of a lemon bar because of the combined flavors of the eggs and lemon. Anyhow, this is really easy to make, and perhaps it’s a little better for you than traditional pound cake 🙂

Makes about: 1 loaf
Prep time: 10 minutes
Bake time: 60-70minutes

Ingredients
½ cup yogurt, plain
3 large eggs
¼ tsp vanilla
½ cup oil
1 cup sugar
zest of 1 lemon (used about 1 tsp)
1 ½ cup flour
2 tsp baking powder
pinch of salt

Special equipment
Loaf pan

Directions
1. Preheat oven to 350F. Prepare loaf pan by lining with parchment paper or greasing
2. Mix together yogurt, eggs, vanilla, and oil.
3. Add in sugar and lemon zest.
4. Stir in flour, baking powder, and salt until just combined. (Don’t overmix!)
5. Pour into prepared pan. Bake for 50-70 minutes, or until a knife inserted into the center comes out clean.
6. Let cool before slicing.

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