PW Strawberry Shortcake Cake

This is really good.  Click here for recipe.  I used to 8" pans because I didn't have one with high enough sides.

Cafe Latte Cake

Mike said this was even better, chilled.

Makes a 9"x13" Cake

First Batter
3 eggs
1 1/2 c sugar
1/2 tsp salt
3/4 c unsalted butter, melted
2 tsp vanilla
2 c flour

Second Batter
3 eggs
1 1/2 c sugar
1/2 tsp salt
3/4 c unsalted butter, melted
2 tsp vanilla
1/2 c espresso, or strong coffee
2 c flour

Glaze & Topping
1/2 c espresso
1 T instant coffee
1 c powdered sugar
2 T corn syrup

Make first batter.  Using a whisk attachment, beat eggs, sugar, and salt on medium high until mousselike.  Beat in 3/4 c melted butter, and 2 teaspoons vanilla.  Stir in 2 cups flour.  Spread in a 9"x13" pan.

Make second batter.  Do the same thing as with the first batter, only adding 1/2 c espresso with the vanilla.  Stir in the 2 cups flour.  Pour over the first batter.

Run a knife through to marbleize. Bake 35 minutes at 325.  While cake bakes, stir together the 1/2 cup espresso and 1 tablespoon instant coffee.  Stir together the 1 cup powdered sugar and 2 tablespoons corn syrup.  Add enough of the espresso/coffee teaspoon by teaspoon to form a smooth glaze.  While the cake is still warm, pour the remaining espresso/coffee over the cake.  Drizzle powdered sugar glaze over the top.  Smooth with a spatula (or your finger as I did.)

Triple Citrus Coffee Cake

This was originally in a Martha Stwart magazine.
I don't have the magazine anymore and can't find it on her website.
I cut the butter, changed the juice, and changed the flours.

Makes 2 Coffee Cakes

Bread

1 orange

1 lemon

1 lime

1/4 c warm water

1 T sugar

2 T yeast

1/4 c unsalted butter, melted

2 eggs

1 tsp vanilla

2/3 c sugar

3 1/2 c whole wheat white flour

3 c a.p. flour

Filling

1 c dried cranberries

16 oz. cream cheese

2 tsp vanilla

1 c powdered sugar

2/3 c poppy seeds

Egg Wash

1 egg

1 T water

Zest orange, lemon, and lime.  Peel fruit and remove seeds and center stems.  Puree with a blender.  The pulp mixture should measure 2 cups.  If not add additional orange, lemon, or lime juice to measure 2 cups.

Whisk warm water, 1 T sugar, and yeast in a mixer bowl.  Let bubble 5 minutes.  Add zest, juice/pulp, through flours.  Using a mixer dough hook, knead on lowest speed for 5 to 8 minutes.  Add additional flour if needed to form a soft dough.  Let rise 90 minutes or overnight in the fridge.

Pour boiling water over cranberries.  Drain after 5 minutes in water.  Mix cream cheese, vanilla, powdered sugar, and poppy seeds until smooth.  Add cranberries.

Divide dough in two.  Roll out into 12" by 12" rectangles.  Spread half of filling on each.  Roll up into 2 logs.  Cut 11 slits almost all the way through dough.  Fold rolls in opposite directions.  Let rise for 1 hour or until nice and puffy.  Brush with one egg mixed with one tablespoon water.  Bake 30 minutes.

Lemon Coffee Cake

I forgot the glaze, but we didn't miss it.

The original recipe for this is Meyer Lemon Coffee Cake  from Martha Stewart.  I have never seen a meyer lemon in our area.  I also took some of the butter out and simplified.

Makes 1 Tube Cake

1 3/4 cups flour

3/4 cup brown sugar

1 teaspoon kosher salt

1 stick unsalted butter

5 small lemons

1 stick unsalted butter

1 cup granulated sugar

2 large eggs

1 tsp vanilla 

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 1/2 tsp kosher salt

1 cup sour cream

1 cup powdered sugar

3 to 4 T lemon juice

Mix 1 3/4 c flour, brown sugar, and 1 tsp kosher salt.  Cut 1 stick butter in small pieces.  With mixer on low, blend butter into flour mixture to pea size pieces.  Use your hands to smash and clump together.  Refrigerate.

Zest 5 lemons.  Peal lemons.  Discard outsides.

Cream butter with zest from all 5 lemons and sugar.  Beat in eggs and vanilla, one at a time.  Whisk together 2 cups flour through 1 1/2 tsp salt.  Alternate mixing in the flour and sour cream, beginning and ending with the sour cream.  Place half the batter in an greased angel food pan.  Slice lemons as thin as possible.  Throw lemon ends away.  Lay half of the lemon slices over the batter.  Spread remaining batter.  Top with other lemons.  Sprinkle struesel on top.  Bake 55 minutes at 350F.  Cool in pan 15 minutes.  Remove from pan.  Cool completely.

Combine lemon juice and powdered sugar to glaze consistency.  Drizzle on when serving.  The glaze is good, but optional.  I opted not to glaze this time around.  The cake was still very good.

Rum Fruitcake

This fruitcake is my number one weakness.
Don't ask me how many slices I had yesterday. 
It's a little embarassing.

Makes 1 Tube Cake

2 c candied cherries
1 c candied pineapple
1 c dried apricots
1 c dried kiwi
1 c dried apples
1 c dried pears
1 c golden raisins
3/4 c rum
1 1/2 c walnuts
1 c unsalted butter
1 3/4 c sugar
1/2 c brown sugar
zest from 2 oranges
4 eggs
2 T honey
2 tsp vanilla
1 tsp rum extract
3 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
rum for soaking

Combine all dried fruits, should total 8 cups.  Heat 3/4 c rum to just below a simmer.  Stir with fruit.  Cover for anywhere between 1 and 3 days.

Preheat oven to 300F.  Toast walnuts for 10 minutes.  Stir nuts in with fruit.

Cream butter, sugars, and zest in a large mixing bowl.  Add eggs, one at a time.  Mix in vanilla and rum extract.  Whisk dry ingredients in a separate bowl.  On low speed, add dry ingredients to butter mixture, just to combine.  Gently fold in fruit and nuts.  Place in an angel food cake or bunt pan.  Bake at 300F for 2.5 hours.  Let cool.  Soak in rum if desired.  Best to wait a day, but we won't.