Tuesday, April 23, 2013

Glazed Lemon Poppy Seed Pound Cake

1 cup butter at room temperature
3 cups flour
3/4 cup sour cream
1/2 cup fresh lemon juice (should use fresh but I didn't have any so bottled it is!)
1 1/2 teaspoons salt
1 ts baking powder
1 1/2 cups sugar
5 large eggs
1 tbs vanilla extract
1 heaping tbs poppy seeds

Preheat oven to 350 degrees,

Butter and flour or spray two loaf pans or a bunt pan. Set aside.
In a small bowl or measuring cup combine lemon juice and sour cream, set it aside.
In a medium bowl, whisk together flour, salt, and baking powder, set it aside.
With an electric mixer, cream butter and sugar until light and fluffy.

Add the vanilla extract.

Add eggs, one at a time, beating well after each addition. *Important for a pound cake, don't be stingy on the beating. You can always do this by hand as well, I did it for a few years before buying a mixer and is a great arm workout!

With mixer on low, add flour mixture in three parts alternately with the sour cream mixture.
You will begin with the flour and end with the sour cream. This isn't bread so don't over mix! You want a soft delicate cake, not a tough one.

Add the poppy seeds and give it a good turn with a spatula.

Divide batter evenly between pans; smooth tops. Or dump it in one big swoosh if you are using a bundt pan.

Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if it's browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing (if your kids let you, mine never do)

When it's cooling I make the glaze.

Lemon Glaze

2 cups confectioners' sugar
3 to 4 tablespoons fresh lemon juice (or bottled ;-)

Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.


Saturday, April 20, 2013

Flourless Chocolate Cake


For all of those who are gluten free (or low carbers), another gluten free recipe! Hooray!

1 1/2 cups  semisweet or bittersweet chocolate, chopped
1 1/4 cups (1 1/2 sticks) butter
6 large eggs at room temperature
1 1/2 cups sugar
1 tbs vanilla
Confectioners' sugar and/or cocoa powder, for dusting if you like

Preheat oven to 325. Spray or butter a 9 by 2-inch spring form pan.
Melt the chocolate and butter on medium heat. Set aside to cool.

Beat the eggs and sugar, add the vanilla. Beat until doubled and thickened.

Getting bigger!

Fold the melted chocolate into the whipped eggs until evenly combined.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.



Save! Now that it's in the right pan baking, take it out when it's done and remove the ring when ready to serve. Dust cake with confectioners' sugar or cocoa powder, I didn't but you can.
Mine broke because the hubster wouldn't wait for it to cool, he and the kids demolished it while it was hot!


Friday, April 19, 2013

Gluten Free Apple Tart

The mister keeps asking for sweets and since I am trying to lose some baby weight I have been trying to avoid baking sweets. I hate to admit it, but I have almost no will power over eating my own baked goods. I can turn down almost any one's sweets, especially store bought junk! But the stuff I make, I just don't. Maybe it's the smell of it all while it's in the oven.
Maybe it's the fact that I cannot pass up being my own critic.
Maybe (more likely) I love sweets! ;-)

This isn't all that sweet unless you add sugar to the dough, I didn't, remember losing baby weight, but you can.

This is a gluten free recipe. Nice right! Feel free to use any nuts you have on hand. Almonds work great, so do walnuts, pine and hazelnuts.

Pecan Crust

1 1/2 cups pecans
1/2 cup sugar (optional and I didn't use)
1 egg
3 tbs coconut
1/8 ts salt

Butter or spray a 9-inch tart pan, set aside.
Place pecans and sugar if using in food processor and pulse until the texture of coarse gravel.

Pulse in egg, coconut and salt until the mixture forms a ball, or two.

Dump it out onto your pan and gently press out the dough with wet fingers.

Fill your tart. Today I'm using apple pie filling... from a can! Not a regular item in my home, but works well in a pinch or if you are busy with kids or tired from work. I got this can like a year ago and besides tomato paste I'm not really into canned goods so I have just been forgetting about it. Today was perfect for using it!

Bake until filling is done 30-35 minutes. Let it rest until room temp and serve with coffee or tea.