Cranberry-Lemon Cake with Lemon Icing

Berries, butter and lemon . . .

Back around Thanksgiving, I made this cake and fell in love. It starts out moist and continues to marinate over the next couple days until it is absolutely decadent.

This time ‘round I’m trying it with orange instead of lemon.

I imagine a blueberry-lemon combo would be great as well. You could get away with any berry combined with your favorite citrus.

For Cake:

1½ cups all purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
¼ cup sour cream
2 tbsp finely grated lemon zest
¼ cup fresh lemon juice
1 tsp vanilla
1 cup butter, softened
1¼ cup sugar
4 eggs, room temperature
1½ cups fresh cranberries

For Glaze:

¼ cup fresh lemon juice
1 cup confectioners’ sugar, sifted

To prepare cake:

Preheat the oven to 325 degrees F.

Spray a 9×5-inch loaf pan (note, the pan I used is actually a hotel or steam table pan that is slightly larger than my 9×5 inch loaf pan…my standard 9×5 inch loaf pan is too small for this recipe and resulted in me having to clean the oven), or line with parchment paper.

In a medium sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In a separate bowl, whisk together sour cream, zest, juice, and vanilla. Set aside.

In the large bowl of a standing mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. I used the BeaterBlade for my Kitchen Aid Mixer. It nearly eliminates scraping of the bowl.

Beat in eggs, one at a time, until fully incorporated.

Reduce mixer speed and alternatively beat in ⅓ of flour mixture, followed by ½ of sour cream mixture, and repeat, ending with the last ⅓ of the flour mixture. Be sure to pause the mixer occasionally to scrape down sides of the bowl. Use a spatula to gently fold in cranberries.

Spoon batter into prepared loaf pan and bake 60 minutes, until top springs back when lightly pressed or a toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then transfer to a stainless cooling rack.

Cool completely before icing.

To prepare glaze:

To make glaze, whisk together lemon juice and confectioners’ sugar until there are no lumps.

Final assembly:

Drizzle over cooled cake.

 

Mise en Place
Mise en Place for Lemon Cranberry Cake

 

Softened butter ready to be beaten into submission by a BeaterBlade
Softened Butter with a BeaterBlade

 

Butter after its initial mix
Butter After Initial Mix

 

Butter after just having the sugar mixed in
First Mix of Sugar with Butter

 

Butter and sugar after having been creamed together for 3 full minutes
Properly Creamed Butter and Sugar

 

The completed batter, waiting for the cranberries
The Completed Batter ready for the cranberries

 

The cranberry cake waiting for the oven
The Cranberry Cake waiting for the oven

 

The cake fresh from the oven waiting to be plated and iced
The Cranberry Cake fresh from the oven

Small-Batch Dough in Bottom-Mount Bosch Universal Bowl

Big bowl, small batch!

Continuing my small-batch dough series, I’ve thrown together a challah loaf in my bottom-mount stainless bowl on my Bosch Universal mixer. This dough has 338 grams of flour and is about 60% hydration.

I’ll let you decide how the bottom-mount bowl handles a small batch, but will say the dough turned out smooth, elastic and gorgeous.

Note: always keep your lid on your bowl. I removed it for the video, but notice that it would be very easy for the dough to be slung out onto the floor without it!

Big Batch Sugar Cookies in the Bosch Universal

Let’s make some sugar cookies!

12 C flour
1 teaspoon cinnamon
1.5 tablespoon baking powder
4 C butter
4 C sugar
4 eggs
4 teaspoon vanilla extract
2 teaspoon either lemon, orange or almond extracts
1 teaspoon salt

Preheat oven to 350° degrees F. Cream butter and sugar. Add eggs, vanilla and other extracts.

Sift, then mix dry ingredients and add to butter mixture. Mix well.

Chill for 1 to 2 hours. Roll to 1/4″ thickness and cut into desired shapes. Bake 8 to 10 min.

Cool.

Can be decorated with colored sugars before baking or iced with royal icing afterwards.  Use your imagination decorating these.

To freeze: divide dough into approximately 4 rounds and wrap tightly in waxed paper then over wrap in moisture/vapor proof.  You can freeze the rounds on a tray then vacuum seal the frozen rounds

Submitted by Miss Vi & the Duckies

Procedure using the Bosch Universal

4 cups butter
(use the pulse feature to start mixing)
Getting Ready to Mix the Butter in the Bosch Universal

Sugar mixed with butter:
The butter just mixed with the sugar

Butter and sugar after 3 minutes of creaming:The creamed butter and sugar

Getting ready to change to the dough hook to mix in the flour:Getting ready to switch to the Bosch dough hook to mix in the flour

Adding 12 cups flour using splash ring:
Adding the flour using the splash ring

The finished sugar cookie dough

Finished dough:
Bosch Sugar Cookie Dough

Chocolate Overdose Cake

What is better than chocolate? More chocolate. Lots more chocolate. Did I mention something about chocolate?

I originally found this recipe at Annie’s Eats and I just Had. To. Try. It. Out. Almost two pounds of chocolate? Who could say, “no” to that?

It has a chocolate-brownie base. Then there is a layer of chocolate mousse. Then a chocolate cake layer. The entire thing is then covered in chocolate ganache and decorated as you see fit.


Ingredients gathered and ready. Softened butter and warm eggs.

Chocelate Overdose Cake Ingredients

The Brownie

Brownie Ingredients:

1/2 cup plus 2 T cake flour
1/4 t salt
1/2 t baking powder
3 oz. unsweetened chocolate
6 T unsalted butter
1 T dark rum (because Julia did it)
1 1/8 cups sugar
2 large eggs
2 t vanilla extract

Preheat your oven to 325 degrees.

Prepare a straight-sided 9 x 2 inch round cake pan. You can line the bottom with parchment if you like, while buttering the sides. Or you can cheat and spray the entire thing with one of those flour-containing baking sprays like Baker’s Joy.

Mix together the dry ingredients and set aside (remember, in baking, sugar is almost always considered a wet ingredient). Melt the butter and chocolate together with the rum. (You can use a double boiler or microwave – if using a microwave, only heat the chocolate for short times, stirring frequently until smooth.)

When the chocolate is completely smooth, stir in the sugar. Then stir in eggs, one at a time, mixing well after each. When the eggs are thoroughly combined, mix in the vanilla extract.

Fold in the flour mixture until no white bits of flour remain.

Transfer batter to prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. (You can set the pan aside at this point and prepare the cake layer and bake them at the same time if you like.)

Butter and chocolate getting ready to be nuked:
Chocolate Overdose Cake - Making the Brownie Base

Fold in the flour:
Chocolate Overdose Cake - Making the Brownie Base

Don’t leave any bits of flour in your batter:
Chocolate Overdose Cake - Making the Brownie Base

The brownie batter ready to go into the oven … please ignore those bits of flour, thank you:
Chocolate Overdose Cake - Making the Brownie Base

The finished brownie base waiting for assembly!
Chocolate Overdose Cake - The Finished Brownie Base

The Cake

Cake Ingredients:

2 oz. unsweetened chocolate, coarsely chopped
1/8 cup Dutch-processed cocoa
1/4 cup hot water
7/8 cup sugar, divided
7/8 cups unbleached all-purpose flour
3/4 t baking soda
1/2 t salt
1/2 cup buttermilk
1 t vanilla extract
2 large eggs
1 large egg yolk
6 T unsalted butter, soft

Prepare a 9 x 2 inch round cake pan, by buttering and flouring, or spraying with your favorite pan spray.
 
Melt chocolate together with the cocoa powder, stirring until smooth. Add 1/4 cup of the sugar, stirring to combine. Set aside to cool.
 
Combine flour, baking soda and salt.
 
Combine buttermilk and vanilla.
 
Beat eggs together until combined, increase speed and add sugar. Using the whisk attachment beat until fluffy and light in color – about 3 full minutes.
 
Using the paddle attachment, add the chocolate mixture, mixing well. Beat in the softened butter one tablespoon at a time, mixing about 10 seconds between each addition.
 
Starting with the flour, alternate adding buttermilk and flour, ending with flour. Mix about 20 seconds, to make sure everything is combined.
 
Pour into pan and smooth batter.
 
Bake for 30 minutes, or until done.

Water, chocolate and cocoa powder.
Chocolate Overdose Cake - Making the Cake Layer

The melted chocolate – cocoa powder mixture:
Chocolate Overdose Cake - Making the Cake Layer

Eggs:
Chocolate Overdose Cake - Making the Cake Layer

Beaten eggs with sugar:
Chocolate Overdose Cake - Making the Cake Layer

The sugar beaten in:
Chocolate Overdose Cake - Making the Cake Layer

Adding the chocolate:
Chocolate Overdose Cake - Making the Cake Layer

The chocolate mixed in:
Chocolate Overdose Cake - Making the Cake Layer

Whipping the chocolate:
Chocolate Overdose Cake - Making the Cake Layer

The whipped chocolate mixture:
Chocolate Overdose Cake - Making the Cake Layer

Alternating the flour …
Chocolate Overdose Cake - Making the Cake Layer

And the milk …
Chocolate Overdose Cake - Making the Cake Layer

My pan is only 1.5” high, so I added a parchment paper collar:Chocolate Overdose Cake - Making the Cake Layer

The batter ready for baking:
Chocolate Overdose Cake - Making the Cake Layer

The baked cake layer, collar removed, ready to be removed from the pan:
Chocolate Overdose Cake - The Finished Cake Layer

The cake layer cooling:
Chocolate Overdose Cake - Making the Cake Layer

The chocolate mousse

Mousse ingredients:

6 oz. semi-sweet chocolate, broken into 1/2-oz. pieces
1 7/8 cups heavy cream
1 tbsp. sugar

Melt chocolate and cool.

Whip cream and sugar together in a chilled mixer bowl, until stiff peaks form.

Fold the whipped cream into the chocolate in three additions.

The completed chocolate mousse:Chocolate Overdose Cake - Mousse

The ganache

Ganache Ingredients:

1 1/2 cups heavy cream
2 tbsp. unsalted butter
18 oz. semisweet chocolate, broken into 1/2-oz. pieces

Heat the heavy cream to boiling. Pour over the chocolate and butter and stir until smooth.

Chocolate and butter ready for melting:Chocolate Overdose Cake - Making the Ganache

Heated cream:
Chocolate Overdose Cake - Making the Ganache

The completed ganache … silky smooth goodness:
Chocolate Overdose Cake - Making the Ganache

The assembly

To assemble:

Top the brownie with the chocolate mousse. Top with the cake layer and press firmly to level.

Use the mousse that will ooze out between the brownie and cake to skim coat the brownie and cake layers. Refrigerate until the mousse has firmed up, making the ganache at this time.

Pour the ganache over the chilled cake, spreading with an off-set spatula to smooth. Decorate as you desire.

A thick layer of mousse on the brownie layer:Chocolate Overdose Cake - Assembly

The completed layers:
Chocolate Overdose Cake - Assembly

I gave the whole cake a skim-coat of mousse and then refrigerated it to set up a bit:Chocolate Overdose Cake - Assembly

The completed cake, with ganache shells and rosettes, with a ring of mini chocolate chips:
Chocolate Overdose Cake - Finished

Electrolux DLX Assistent Mixer making Snickerdoodles

My former Pastry Instructor was donating some cookies. The big Hobart was down and the KAs in the school bakery leave something to be desired (functionality in most cases), so I decided to take in a couple of DLXs and help out. I wish I had thought to take more than two short snippets of video, though.

Cookie dough in the DLX:
electrolux-verona-mixer-cookies-1

Just for fun, the DLX in motion:
electrolux-verona-mixer-cookies-2

A bad picture of some of the Snickerdoodles:
electrolux-assistent-made-cookies-snicker-doodles

We also made some Peanut Butter Cookies:
electrolux-assistent-made-cookies-peanut-butter

Snickerdoodles

Yield: 40 Cookies, 1 oz. each

Dough:

AP flour 14 oz. 420 g 100%
Baking powder 0.14 oz. (1 tsp.) 4 g 1%
Cinnamon 0.25 oz. (3 1/2 tsp.) 8 g 2%
Unsalted butter, softened 8 oz. 240 g 57%
Sugar 6 oz. 180 g 43%
Brown sugar 8 oz. 240 g 57%
Eggs 3.3 oz. (2 eggs) 100 g 23%
Vanilla extract 0.5 fl oz. 15 ml 4%
Salt 0.4 oz. (2 tsp.) 12 g 3%
Total dough weight: 2 lb. 8 oz. 1219 g 290%

Topping:

Granulated sugar 2 oz. 60 g
Cinnamon 0.25 oz. (3 1/2 tsp.) 8 g
Mix together cinnamon and sugar

Sift together the flour, baking powder and cinnamon. Set aside.

Cream the butter and sugars until light and fluffy. Beat in the eggs, one at a time, then add the vanilla and salt. Gradually add the flour mixture, beating just until well combined.

Drop the dough in 1-ounce mounds onto paper-lined pans. Sprinkle the cookies generously with the topping mixture.

Bake at 400°F (200°C) until golden brown but still moist, approximately 9 to 11 minutes.

Approximate values per cookie: Calories 90, Total fat 4 g, Saturated fat 2.5 g, Cholesterol 15 mg, Sodium 100 mg, Total carbohydrates 14 g, Protein 1 g