BROWN SUGAR CRUMB CAKE & HOW TO MAKE YOUR OWN BROWN SUGAR

BROWN SUGAR CRUMB CAKE
CAKE
1/2 cups flour, sifted
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1 JUMBO egg
1/2 cup milk
1 teaspoon vanilla

• Preheat oven to 350°.
• Prepare baking dish with cooking spray and a light flour dusting.
• Sift together dry ingredients in a mixing bowl.
• In a large mixing bowl whisk together the milk, egg and vanilla until well blended.
• Gradually fold the dry ingredients into the wet ingredients JUST until combined. DO NOT OVER MIX!
• Spread batter into pan.

TOPPING
1 1/4 cup flour, sifted
1 cup packed dark brown sugar**
2 teaspoons cinnamon, sifted
1/2 cup unsalted butter, melted

• In a medium bowl sift together the dry ingredients.
• Pour melted butter over dry ingredients and stir gently until crumbs form.
• Sprinkle the crumbs over the batter.
• Use a knife to swirl some of the crumb mixture down into the cake.
• Bake 25-30 minutes or until toothpick comes out clean.

**With the move coming up I'm not replacing food and I was OUT of brown sugar!  Then I remembered I had cut out an article on making your own brown sugar.  I have to say that in the future I may always make my own brown sugar - the flavor was so deep and rich.

HOMEMADE BROWN SUGAR

1 cup granulated sugar

1 tablespoon Grandma's molasses for light brown sugar 

2 tablespoons Grandma's molasses for dark brown sugar

Combine together in a large mixing bowl starting with a low speed and gradually increasing until well blended.  This can take as long as 10 minutes.

BAKING PARTNERS - CHALLENGE #13 - LEMON CHIFFON CAKE

It's our birthday! Our group is turning 1 year old. 

Happy Birthday BAKING PARTNERS!!!!

Chiffon cakes are foamy and airy cakes in texture and combine the richness of a butter cake with lightness of a sponge cake. They are leavened primarily with beaten egg whites, just like Angel foot cakes are. In fact, they are very similar in appearance to angel food cakes and are usually baked in the same type of tube pan. Chiffon cakes, unlike angel food cakes, contain both egg yolks and vegetable oil. These two ingredients keep the cake moist, soft and tender and result in a cake that tastes great and keeps well.  Even refrigerated, the oil in the cake remains soft and makes it much more tender and contain less sugar than an Angel food cake.

The chiffon cake was created by Harry Baker, a Los Angeles insurance agent, in 1927.  Baker carefully guarded his secret technique for almost two decades, only selling his cakes to celebrities and the famous Brown Derby restaurant. The popularity of his cakes grew quickly, and he eventually sold the recipe to General Mills in 1947.

Now, Mr. Baker had two big secrets with his chiffon cake recipe. The first is that chiffon cakes use oil instead of butter, which aides in the airy quality of the cake. It is also nice because the cake can be refrigerated without firming up. The second secret of the chiffon cake is to whip the egg whites separately from the yolks and to fold them ever so gently into the batter.  If done correctly, the results are divine. If not, you can end up with an oozy-gooey mess in your pans. Saraswathi of Sara’s kitchen suggested this Lemon Glow Chiffon cake.

Prep time: 30 minutes

Baking time: 50 to 55 minutes

Makes: 1 ungreased two piece 10 inch tube pan OR can be halved and baked in 9 inch tube pan or 10 inch round cake pan or 8 inch round cake pan + 6 inch cake pan.

Adapted from The Cake Bible by Rose Levy Beranbaum

Dry Ingredients

2 1/4 cups (8 ounces) cake flour

1 1/2 cups + 2 tablespoons sugar

1/2 teaspoons salt

1/2 teaspoons baking soda

1 ~ 2 tablespoons lemon zest

Wet Ingredients

½ cup canola oil or sunflower oil

3 large egg yolks

2/3 cup water @ room temperature

2 tablespoons lemon juice

1 teaspoon Vanilla essence

For Meringue

1 ¼ teaspoon cream of tartar

2 tablespoons sugar

7 large egg whites

• Preheat your oven to 325 degrees.
• Use a 10-inch tube pan with a detachable bottom, but do not grease it as the batter needs to climb up the sides OR line two 9 inch baking pan with wax paper and do not grease the pan. Place a ramekin in middle of the pan.
• In a large mixing bowl, combine 1 1/2 cups of the sugar and the lemon zest. 
• With your fingertips, work the zest and sugar together until the sugar is grainy and very aromatic.  
• Add the cake flour, baking soda and salt to the bowl.
• If using a stand mixer, use the beater attachment and beat on low until the ingredients are well incorporated. You can also do this by hand with a whisk.
• Make a well in the center of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla.   
• Mix for about one minute on medium speed until the batter is smooth and there are no lumps.

• In a second large mixing bowl, beat the egg whites until they are foamy. 
• Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage. You will know your egg whites have reached this stage when the beaters start to leave a trail or when the peaks fall over when the beaters are raised. 
• Add the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they form stiff peaks when the beaters are raised.
• Using a slotted spoon or balloon whisk, add 1/3 of  egg whites to your cake batter and gently stir them until they are incorporated. 
• Add the remaining egg whites to the batter and very gently fold them into the batter until they are incorporated and no traces of egg whites remain.

• Pour the batter into the ungreased pan and run a small metal spatula or knife through the batter to prevent air pockets. 
• Bake for 50 to 55 minutes  or until the cake bounces back when lightly pressed in the center.  
• Once cooked, take the cake out of the oven and immediately turn it upside down over a bottle* or similar to it  until it is completely  cool, which can take up to 90 minutes.
• Using an up and down motion, use a palette knife to loosen the sides of the cake away from the tin. 
• Pull out the cake and use the palette knife around the bottom of the cake to release it from the base. 
• Turn it over so that the base becomes the top (I didn't because I like the rustic look of my funky pan) and sprinkle with a dusting of icing sugar to serve. I used a bourbon lemon glaze.

Cake will stay fresh for 3 days in room temperature, 10 days refrigerated or  2 months frozen.

CARROT CUPCAKES with CARAMEL CREAM CHEESE FROSTING

CARROT CUPCAKES with CARAMEL CREAM CHEESE FROSTING
Makes 24 cupcakes
CUPCAKES
4 cups shredded carrots (about 1 1/4 pounds)
1 cup golden raisins
1 cup walnuts, finely chopped
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/4 cup canola oil
2 cups sugar
4 Large eggs, room temperature
1 teaspoon PURE vanilla
1 teaspoon maple extract

• Preheat oven to 325 degrees.
• Line muffin tins with paper liners.
• In a medium mixing bowl sift together the flour, cinnamon, baking powder, baking soda, salt and walnuts.
• In a large mixing bowl beat together the oil and sugar until well blended.
• Add eggs, one at a time, blending to incorporate.
• Add vanilla and maple extracts.
• Gradually flour mixture until well blended and smooth.
• Alternately fold in carrots and raisins.
• Fill liners 3/4 full.
• Bake 25 minutes until toothpick inserted comes out clean.
• Cool completely on a wire rack.

ICING
1/2 cup sugar
2 tablespoons water
1/4 teaspoon lemon juice
1/4 cup heavy cream
1 pound cream cheese, softened
2 sticks butter, softened
1/2 cup powdered sugar
1 teaspoon PURE vanilla
1 teaspoon maple extract

• In a small deep saucepan combine the sugar, lemon juice and water.
• Bring to a simmer over a medium high heat without stirring until the edges begin to color, about 5 minutes.
• Gently swirl the pan and continue to simmer until the color turns amber, about 2 minutes more.
• Remove from heat.
• Using a wooden spoon, stir in heavy cream.
• Transfer to a small bowl and allow to cool.
• In a medium mixing bowl beat together the butter and cream cheese.
• Add the powdered sugar and beat until smooth.
• Add vanilla and maple extracts until incorporated.
• Blend in caramel mixture.
• Ice cupcakes.***

***For a more decorative cupcake DO NOT blend in caramel mixture with cream cheese. Instead, thinly ice each cupcake and then pipe a ring around each cupcake top. Spoon some caramel mixture into each ring.