Cakes Archives - Keeping With The Times

Poppy Seed Chiffon Cake

March 22, 2017 by Barb 16 Comments

I learned how to make a poppy seed chiffon cake early in my married life, and it’s amazingly easy. It began one day (many years ago) as I was watching my Mom make one, and I commented that I could never make a chiffon.

She immediately shot back of course you can and started to explain the why and how of separating the eggs, and the importance of not letting any egg yolk end up with the egg whites in order to achieve a fluffy and perfect meringue.

Mom was so convinced I could do it, so, right then and there I was convinced! Ah, the power of someone believing in you … .

Now with Easter fast approaching I think this would be a great addition to any meal plans you may have.

NOTE: I separate one egg at a time, letting the white fall into a bowl and placing the yolk in another bowl. If there’s any trace of yolk in the white, I discard the white and start over. If it’s yolk-free, I transfer to a clean medium mixing bowl.

Poppy seed cakes can tend to be a bit dry if overcooked so you really have to watch it (also make sure to smother it in whipped cream before serving ;)

Poppy Seed Chiffon Cake

First of all, if you don't have an angel food tube pan with a removable bottom ... get one ... I found one at Superstore for less than $10.00. Have all ingredients at room temperature, about 70F. Preheat oven to 325F. Have an ungreased 10-inch tube pan ready.

Ingredients

7 eggs, separated
1/2 tsp cream of tartar
1 cup water
1/2 cup poppy seeds
2 cups flour
1 1/2 cups sugar
1 tbsp baking powder
1 tsp salt
1/2 cup oil
2 tsp vanilla
1/4 tsp baking soda

Instructions

Soak 1/2 cup of poppy seeds in 1 cup of boiling water. Let cool to lukewarm.
Preheat oven to 325°F. Using medium speed of an electric mixer, beat egg whites until foamy. Add cream of tartar and continue beating until stiff peaks form; set aside.
Sift flour, sugar, baking powder and salt into a bowl. Using a spoon, make a well in centre of flour mixture. Add slightly beaten egg yolks, oil, vanilla, and baking soda. Beat until smooth (I use a whisk).
Gently fold flour mixture into beaten egg whites. Pour batter into an ungreased 10 inch tube pan.
Bake for 50 minutes until top springs back when lightly touched.
Invert pan (I use a small glass to set it on).
Let the cake cool upside down for 1 1/2 hours until completely cooled and set.
Slide a thin knife around the cake to detach it from the sides and the centre of the tube. Pull the tube up, to lift the cake from the pan. Slide the knife under the cake to detach it from the bottom.

Since then I’ve made dozens of chiffons … one of my favourites being my Lemon Chiffon Cake which you may want to try!

Naked Cake with Peppermint Bark and Mascarpone Buttercream

December 28, 2015 by Barb 11 Comments

I’m almost sure there is nothing more decadent than this Naked Cake with Peppermint Bark and Mascarpone Buttercream!

And bonus! It’s easy to make and would be perfect for your next dinner party …
Have you heard of naked cakes? I first became aware of them on Instagram (where else) but I’ve since started a Pinterest board here.

The whole idea has, for me, ignited a sense of fun and adventure in baking cakes once again.

I personally dislike icing cakes simply because I’m not good at it. But these naked cakes use minimal icing and focus on the decorations. I’ve seen everything from cookies to popcorn to donuts piled on top—how fun is that!? and easy!!

For this one, I used peppermint bark I already had, but topped the cake with delicious peppermint bark cookies I found at Williams-Sonoma (they were literally the icing on the cake!)

I think part of the charm of this “naked” style is the perfect shape of the cake, so I purchased specialty cake pans for a more evenly baked result, and I think they are worth every penny. The cakes also came out of the pan like magic … and no, Williams-Sonoma has not sponsored this post ;) it’s just me folks!

After removing cake from pans, try to brush away as many crumbs as possible. You can see that I didn’t succeed in brushing them all away, but it still worked fine.

Place the first layer on a cake stand, cover with icing, and sprinkle with crushed peppermint:

Place second layer on top:

Finish icing the cake then stick broken pieces of bark along the bottom. Top with chocolate covered peppermint cookies, and sprinkle with crushed peppermint. My only warning here is to not eat too much bark …

So here’s the recipe! Enjoy!

Naked Cake with Peppermint Bark and Mascarpone Buttercream (if you dare)

Naked Cake with Peppermint Bark and Mascarpone Buttercream

Ingredients

Cake

1 package Dark Devils Food Cake Mix
1 3-ounce package instant chocolate pudding mix
1 cup sour cream
1/2 cup cooking oil
1/2 cup warm water
4 eggs, beaten
1/2 cup chocolate chips
1/2 cup chocolate mint chips

Topping

Chocolate Mint Cookies
1 cup crushed peppermint

Icing

Beat together:
8 oz Mascarpone cheese
2 Tbsp Butter
1 1/2 - 2 cups icing sugar
1 - 2 Tbsp heavy cream (just enough to make a soft icing that's easy to spread)

Instructions

Cake

Combine all ingredients except chocolate chips in mixer.
Beat 4 minutes.
Fold in chips.
Pour into two greased and lightly floured cake pans.
Bake at 350 degrees for 30 to 40 minutes or until toothpick comes out clean.
Cool in pans for 15 minutes then turn out on to parchment paper.
Place one layer on cake plate, cover with icing and sprinkle with crushed peppermint.
Place second layer on top and finish icing cake making sure that the layers show through (use an offset icing spatula for best results).
Add broken pieces of peppermint bark along the bottom, sprinkle with crushed peppermint, and top with cookies.

Rhubarb Strawberry Coffee Cake

July 17, 2015 by Barb 3 Comments

Rhubarb Strawberry Coffee Cake is one of our family’s favourite spring treats. It’s quick and easy to make, and usually shows up at our breakfast table.

Served with coffee, I can’t think of a better way to start the day!

But looking at this photo … you may ask … where are the strawberries? Well, technically there are no strawberries, it’s a secret ingredient which lends an amazing moistness and flavour that can’t be beat.

The top layer will look something like this … blobs of batter (try to spread them out as much as you can, but don’t stress about the mess) …

It will end up looking pretty good … rustic perhaps:

So here’s the recipe with the secret ingredient revealed (strawberry jello!)

Rhubarb Strawberry Coffee Cake

Ingredients

Mix together:

4 cups chopped rhubarb
One package strawberry jello

Blend together:

1 cup butter
1 1/4 cups sugar
2 eggs
1 cup sour cream

Sift and add to above mixture:

2 cups flour
1 tsp baking powder
1/2 tsp baking soda

Topping

1/2 cup brown sugar
2 Tbsp white sugar
1 tsp cinnamon
1/2 cup lightly toasted pecans, chopped

Instructions

Spread 1/2 of the batter in an 8 x 13 inch pan.
Layer rhubarb mixture over and sprinkle with 1/2 of the sugar/cinnamon mix.
Layer the rest of the batter (it won't cover perfectly but that's how it is)
Layer the rest of the cinnamon topping.
Bake at 350 degrees for 35 minutes.

Enjoy!

Don’t forget Sunday Sundries (on Sunday of course) … stop by and share a link, or a comment to tell us what you’re celebrating!

It’s also on IG #sunday_sundries @keepingwiththetimes

Lemon Chiffon Cake

January 8, 2015 by Barb 20 Comments

Lemon Chiffon Cake … I really should have called it Lemon Chiffon Dream … if you’re looking for a tender, moist, not-too-sweet slice of bliss … look no further!

Today is my “Food Photography Meets Still Life Photography” post over at Kim Klassen dot com. I can still hardly believe I’m writing a monthly post for Kim … but yet … there I am …

I like to measure out all ingredients beforehand … this helps me to not forget anything, and when using cute little bowls and cups, it makes it a lot more fun!

Dreamy …

… I’m still drawn to those black backgrounds …

Please try this! It may look daunting but it’s very easy!

Lemon Chiffon Cake

Ingredients

Sift together:

2 1/4 cups sifted cake flour
1 1/4 cups sugar
1 tbsp baking powder
1 tsp salt

Add and beat on high speed until smooth:

5 large egg yolks
3/4 cup water (I used lemon juice)
1/2 cup vegetable oil
1 tsp grated lemon zest
1 tsp vanilla

Using clean beaters, beat in another large bowl on medium speed until soft peaks form:

8 large egg whites
1/2 tsp cream of tartar

Gradually add, beating on high speed:

1/4 cup sugar

Instructions

Beat egg whites until they're so stiff they begin to lose their gloss. Use a rubber spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly.
Bake until the top springs back when lightly pressed and a toothpick inserted in the centre comes out clean, 55 to 65 minutes.
Let the cake cool upside down for 1 1/2 hours until completely cooled and set.
Slide a thin knife around the cake to detach it from the sides and the centre of the tube. Pull the tube up, to lift the cake from the pan. Slide the knife under the cake to detach it from the bottom.

Notes

Recipe from "Joy of Cooking"

Thanks so much for dropping by today!

So, let me know if you bake this cake, and if you like the way it turns out!

Carrot Cake: The Best Ever!

October 29, 2014 by Barb 23 Comments

“This is the best carrot cake ever” was a compliment I received when I made this cake for one of our dinner parties. This was coming from a guy …

It’s an old recipe, one that my mom used to make and one that we all loved. I tweaked it a tiny bit, substituting 1/2 cup of oil with homemade applesauce. I have to admit, I love the recipe with the full amount of oil but I feel it’s a bit much. The applesauce is a great substitute.

I made the applesauce by cooking the apples in as little water as I could get away with. I didn’t add any sugar, and I blended it as smooth as baby food. The other thing I really like is the addition of toasted, coarsely ground pecans.

It doesn’t even need any frosting as far as I’m concerned …

Carrot Cake, Barb Brookbank

Carrot Cake, Keeping With the Times

It’s full of cinnamon”y” goodness!

The Best Carrot Cake Ever

Ingredients

1 1/2 cups cooking oil* (substitute 1/2 cup of oil with smooth applesauce)
2 cups sugar
4 eggs, beaten
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
3 cups grated carrots
1 cup pecans - toasted and coarsely ground

Instructions

Beat oil and sugar well.
Add eggs, beat well.
Sift flour, cinnamon, baking soda, baking powder and blend with egg mixture.
Fold in carrots and pecans.
Pour into bundt pan and bake at 350 degrees for at least one hour.

OK, in the end I did drizzle a little cream cheese frosting over it … pure deliciousness! Carrot Cake, Keeping With the Times