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15 favorite & recıpes favorite CAKES & CUPCAKES recipes

BROWN-BUTTER LAYER active: 50 min; total time: 2 hrs 10 min • servings: makes two 9-inch layers

Seattle chef Tom Douglas uses brown butter for 4. Remove the bowl from the ice water and scrape an indulgent nutty flavor in this fun twist on a up the hardened butter. Transfer the butter to the classic white cake. bowl of a standing electric mixer fitted with the paddle and beat until creamy. Add the sugar and 3 sticks unsalted butter (12 ounces), vanilla seeds and beat at medium-high speed plus more for greasing the pans until fluffy, about 3 minutes. Beat in the egg yolks 2¼ cups all-purpose flour, plus more followed by the whole eggs. Beat in the dry ingre- for dusting dients and milk in 3 alternating additions, scrap- 2¼ teaspoons baking powder ing down the side and bottom of the bowl as 1 teaspoon salt necessary. 1⅔ cups sugar 5. Pour the cake batter into the prepared pans 1 vanilla bean, split and seeds scraped and bake in the center of the oven for about 40 3 large egg yolks minutes, rotating the pans halfway through bak- 2 large eggs ing, until the cakes are golden and a toothpick 1¼ cups milk, at room temperature inserted in the centers comes out clean. Cool the Mousse filling (p. 6) and Buttercream cakes in the pans for 20 minutes, then invert them frosting (p. 8) onto a rack to let them cool completely. Peel off the parchment paper. 1. Preheat the oven to 325°. Butter two 9-inch 6. Set one cake layer on a platter. Spread the cake pans and line the bottoms of the pans with mousse filling on top and cover with the second parchment paper. Butter the paper and dust the cake layer. Frost the cake all over with a thin layer pans with flour, tapping out the excess. of buttercream and refrigerate until set, about 5 2. In a medium saucepan, melt the 3 sticks of minutes. Frost the cake with the remaining but- butter. Cook over low heat, stirring occasionally, tercream. Refrigerate the cake until the frosting until foamy, about 5 minutes. Continue to cook, is firm, at least 15 minutes, before serving. stirring frequently, until the milk solids turn brown 7. Set one cake layer on a platter. Spread the and the butter smells nutty, about 4 minutes mousse filling on top and cover with the second longer. Scrape the melted butter and browned cake layer. Frost the cake all over with a thin layer bits into a large heatproof bowl. Set the bowl in of buttercream and refrigerate until set, about 5 an ice water bath until the butter begins to set minutes. Frost the cake with the remaining but- around the edge, about 8 minutes. tercream. Refrigerate the cake until the frosting 3. Meanwhile, in a bowl, whisk the 2¼ cups of is firm, at least 15 minutes, before serving. all-purpose flour with the baking powder and salt. —Tom Douglas

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DOUBLE-CHOCOLATE LAYER CAKE active: 40 min; total time: 1 hr 45 min • servings: makes two 9-inch layers

2 cups plus 2 tablespoons all-purpose flour blended, scraping the side and bottom of the ¼ cup plus 2 tablespoons unsweetened bowl. At low speed, beat in the buttermilk and cocoa powder vanilla. Remove the bowl from the mixer and gen- Unsalted butter, for greasing the pans tly mix in the dry ingredients by hand. 1 cup plus 1 tablespoon granulated sugar 4. Pour the cake batter into the prepared pans ½ teaspoon baking powder and bake in the center of the oven for about 25 ½ teaspoon baking soda minutes, until a toothpick inserted in the centers ½ teaspoon salt of the cakes comes out with a few moist crumbs 2 large eggs, at room temperature attached. Cool the cakes in the pans for 20 min- ⅓ cup dark brown sugar utes, then invert them onto a rack to cool com- 1 cup canola oil pletely. Peel off the parchment paper. 2½ ounces bittersweet chocolate, melted 5. Set one cake layer on a platter. Spread the 1 cup buttermilk mousse filling on top and cover with the second 2 teaspoons pure vanilla extract cake layer. Frost the cake all over with a thin layer Mousse filling (p. 6) and Buttercream of buttercream and refrigerate until set, about 5 frosting (p. 8) minutes. Frost the cake with the remaining but- tercream. Refrigerate the cake until the frosting 1. Preheat the oven to 350°. In a small bowl, whisk is firm, at least 15 minutes, before serving. together 2 tablespoons each of the flour and —Tom Douglas cocoa powder. Butter two 9-inch round cake pans and line the bottoms with parchment paper. But- ter the paper and dust the pans with the cocoa- flour mixture, tapping out the excess. 2. In a medium bowl, whisk the 2 cups of flour and ¼ cup of cocoa powder with ½ cup of the granulated sugar, and the baking powder, baking soda and salt. 3. In the bowl of a standing electric mixer fitted with the whisk, beat the eggs with the brown sugar and the remaining ½ cup plus 1 tablespoon of granulated sugar at medium-high speed until thickened, about 5 minutes. At medium speed, gradually add ½ cup of the oil and beat for 3 minutes. Beat in the melted chocolate, then add the remaining oil in a thin stream, until thoroughly

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DARK CHOCOLATE MOUSSE FILLING total: 30 min plus 4 hr chilling • makes 1½ cups, enough for one 9-inch, 2-layer cake

“Using a filling different from the frosting means 1. In a small bowl, sprinkle the gelatin over the less buttercream in the cake,” Tom Douglas says. water and let stand until softened. “Otherwise, there’s just too much of it.” 2. Meanwhile, in a medium bowl, using a hand - held electric mixer, beat the cream until softly » teaspoon unflavored gelatin whipped. Refrigerate until chilled, about 10 min- » tablespoon water utes. » cup chilled heavy cream 3. In a small, microwave-safe bowl, heat the 2 tablespoons coffee liqueur coffee liqueur at high power until hot, about 45 2 large egg yolks seconds. Stir in the softened gelatin until 2 tablespoons sugar dissolved. Pinch of salt 4. In another medium bowl, beat the egg yolks 4 ounces bittersweet chocolate, melted with the sugar and salt at high speed until pale and cooled and thickened, about 5 minutes. While beating the yolks, beat in the coffee-gelatin liquid; scrape the side and bottom of the bowl. Beat in the melted chocolate. Using a rubber spatula, fold in the whipped cream in 2 additions. Scrape the mousse into a bowl, cover with plastic wrap and refrigerate until firm, at least 4 hours or overnight. —Tom Douglas milk chocolate mousse Substitute milk chocolate for the bittersweet chocolate. white chocolate mousse Substitute white chocolate for the bittersweet chocolate, and sub- stitute orange liqueur for the coffee liqueur.

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milk chocolate mousse

white chocolate mousse favorite CAKES & CUPCAKES recipes

BUTTERCREAM FROSTING total: 30 min • makes 3 cups, enough for one 9-inch, 2-layer cake

rich chocolate buttercream These classic 1. In a blender or processor, pulse the sugar buttercream frostings are rich and luxurious. Tom until powdery. Transfer the sugar to a medium Douglas sometimes folds in whipped cream for heatproof bowl and whisk in the egg whites and a lighter touch. salt. Set the bowl over a saucepan of simmering water and whisk gently until the sugar is com- 1 cup sugar pletely dissolved, 5 minutes. 3 large egg whites 2. Transfer the warm egg-white mixture to the ¼ teaspoon salt bowl of a standing electric mixer fitted with the » teaspoon pure vanilla extract whisk. Add the vanilla and beat at medium-high 2 sticks plus 2 tablespoons unsalted speed until stiff and glossy, about 8 minutes. butter (9 ounces), cut into tablespoons, Beat in the butter a few pieces at a time, making at room temperature sure it is fully incorporated before adding more. 4 ounces extra-bittersweet chocolate, The buttercream should be light and fluffy; if it melted and cooled appears runny at any time, transfer the bowl to the freezer for 5 to 10 minutes, then return it to the mixer and continue. 3. Beat in the melted chocolate until fully incor- porated, scraping down the side and bottom of the bowl. Remove the bowl from the mixer and beat with a wooden spoon to remove any air bubbles. —Tom Douglas hazelnut buttercream Substitute 2 table- spoons hazelnut-praline paste (available online at kingarthurflour.com) for the extra-bittersweet chocolate. white chocolate buttercream Substitute 4 ounces white chocolate for the extra-bitter- sweet chocolate.

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hazelnut buttercream

white chocolate buttercream favorite CAKES & CUPCAKES recipes

RED VELVET SPIDER WEB CUPCAKES active: 1 hr; total time: 2 hrs• servings: makes 2 dozen cupcakes

cupcakes 2. Pour the batter into the prepared cups, filling 2½ cups cake flour them two-thirds full. Bake in the upper and lower 2 tablespoons unsweetened thirds of the oven for about 30 minutes, until the Dutch process cocoa powder cupcakes are risen and a skewer inserted in the 1½ teaspoons baking soda centers comes out clean; shift the pans from top 1 teaspoon salt to bottom and front to back halfway through bak- 1 cup buttermilk ing. Let the cupcakes cool slightly in the pans, then 1 ounce liquid red food coloring turn them out onto a rack and let cool completely. (or 1 teaspoon gel coloring concentrate) 3. Bring a large saucepan of water to a boil. Add 2 teaspoons distilled white vinegar the tapioca and boil, stirring, until softened but 1 teaspoon pure vanilla extract still slightly chewy, about 15 minutes. Drain the 1½ cups sugar tapioca and cool it under running water; shake dry. 1½ cups canola oil 4. In a medium bowl, beat the butter with ½ cup 2 large eggs of the confectioners’ sugar until fluffy. Add the filling and frosting Marshmallow Fluff and beat until smooth. Fold in ¼ cup small pearl tapioca, soaked in warm the drained tapioca. In a medium bowl, whisk the water for 15 minutes and drained remaining 1 cup of confectioners’ sugar with a 4 tablespoons unsalted butter, softened few teaspoons of water to make a white glaze 1½ cups confectioners’ sugar that is loose enough to pipe. ½ cup Marshmallow Fluff 5. In a small saucepan, bring the cream to a boil. 1 cup heavy cream Remove from the heat and add the chocolate. Let 10 ounces semisweet chocolate, chopped stand until melted, then whisk until smooth. Transfer the chocolate frosting to a shallow bowl. 1. Preheat the oven to 350° and line 24 muffin 6. Fill a fitted with a ¼-inch plain tip cups with paper liners. Spray the paper liners with the tapioca filling. Poke the tip deep into the with vegetable spray. In a medium bowl, whisk center of each and pipe in the tapioca together the flour, cocoa powder, baking soda filling; wipe off any filling that oozes out of the top. and salt. In a small bowl, whisk the buttermilk Dip the tops of the cupcakes in the chocolate frost- with the red food coloring, vinegar and vanilla. In ing, then stand the cupcakes upright onto a bak- a large bowl, using a handheld electric mixer, beat ing sheet. Fill a pastry bag fitted with a fine tip with the sugar with the oil and eggs at medium speed the white glaze. Pipe a fine spiral or concentric until combined. Beat in the buttermilk mixture circles on the top of each cupcake, then drag the until blended, then beat in the dry ingredients at tip of a skewer or toothpick from the center out- low speed until smooth; scrape down the side wards to form the spider web design. Let the frost- and bottom of the bowl as necessary. ing and glaze set before serving. —Grace Parisi

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DEVIL’S FOOD CUPCAKES WITH ESPRESSO active: 30 min; total: 1 hr • makes 2 dozen cupcakes

Karen Hatfield of Hatfield’s in Los Angeles tops sugar until fluffy. Beat in the eggs, buttermilk and rich, chocolaty cupcakes with a fluffy swirl of vanilla, then slowly beat in the dry ingredients espresso meringue, then sprinkles them with a and the chocolate mixture in 3 alternating batches. bit of cocoa powder mixed with instant espresso. 2. Fill the muffin cups three-fourths full with the batter. Bake for 22 to 25 minutes, shifting the pans cupcakes halfway through, until the cupcakes are springy Vegetable oil spray and a toothpick inserted in the center comes out 4 ounces unsweetened chocolate, with a few moist crumbs attached. Let the cup- finely chopped cakes cool in the pans for 15 minutes, then unmold ¼ cup Dutch-process cocoa powder, them and transfer to a rack to cool completely. plus more for sprinkling 3. meanwhile, make the espresso meringue 1¼ cups boiling water Mix the egg whites, confectioners’ sugar and 1 1» cups all-purpose flour teaspoon of espresso in a medium stainless steel 1 teaspoon baking soda bowl. Set the bowl over a saucepan of simmering ¼ teaspoon salt water and heat the whites, whisking constantly, 2 sticks unsalted butter (» pound), until hot to the touch (165°). Transfer the mixture softened to the bowl of a standing electric mixer fitted with 1» cups packed dark brown sugar a whisk and beat at high speed until the meringue 3 large eggs is stiff and glossy, about 5 minutes; if using a » cup buttermilk handheld mixer, beat for about 8 minutes. 1 teaspoon pure vanilla extract 4. Scoop half of the espresso meringue into a espresso meringue pastry bag fitted with a large (¾-inch) plain tip 3 large egg whites and pipe the meringue onto half of the cupcakes. 1» cups confectioners’ sugar Repeat with the remaining espresso meringue 1 teaspoon instant espresso, plus more and cupcakes. Lightly sprinkle the meringue with for sprinkling cocoa and espresso powder and serve. —Karen Hatfield 1. make the cupcakes Preheat the oven to 325°. make ahead The frosted devil’s food cupcakes Line 24 muffin cups with paper liners. Lightly can be kept in an airtight overnight. spray the paper liners with vegetable oil spray. In a small bowl, mix the chocolate and ¼ cup of cocoa. Add the boiling water and let melt, then whisk until smooth. In a medium bowl, whisk the flour with the baking soda and salt. In a large bowl, using an electric mixer, beat the butter and brown

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TAKE 5 CARROT CUPCAKES active: 30 min; total: 1 hr • makes 14 cupcakes

Chef Bryan Vietmeier makes these terrifically 3. Spoon the batter into the muffin cups and bake moist and carroty cupcakes for Seattle’s Take 5 for 25 to 30 minutes, until a toothpick inserted Urban Market. He suggests freezing the cupcakes in the center of the cupcakes comes out clean. before frosting to firm them up, preventing crumbs. Let cool slightly, then transfer the cupcakes to the freezer to chill. 1 cup all-purpose flour 4. Fill a pastry bag fitted with a ½-inch plain tip 1» teaspoons cinnamon with the Cream Cheese Frosting. Pipe the frosting 1 teaspoon baking soda onto the carrot cupcakes and serve. Alternatively, » teaspoon salt use a knife to spread the frosting on the cupcakes 2 large eggs and serve. —Bryan Vietmeier ¾ cup canola oil make ahead The frosted cupcakes can be refrig- 1 cup sugar erated for up to 3 days. 1 teaspoon pure vanilla extract 1» cups finely shredded carrots (from cream cheese frosting about 6 medium carrots) total: 15 min • makes 1½ cups Cream Cheese Frosting (recipe follows) 4 tablespoons unsalted butter, softened 1. Preheat the oven to 350° and line 14 muffin 4 ounces cream cheese, softened cups with paper liners. Spray the liners with » teaspoon pure vanilla extract vegetable-oil spray. 1¾ cups confectioners’ sugar (8 ounces) 2. In a medium bowl, whisk the flour with the cinnamon, baking soda and salt. In a large bowl, In a bowl, using an electric mixer, beat the butter using an electric mixer, beat the eggs with the with the cream cheese until smooth. Beat in the canola oil. Gradually beat in the sugar at medium- vanilla and confectioners’ sugar, then beat at high high speed and beat until thick, about 3 minutes. speed until the frosting is light and fluffy. —BV Beat in the vanilla. Fold in the dry ingredients with a rubber spatula, then fold in the carrots.

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LEMON-GLAZED CITRUS- YOGURT active: 20 min; total: 2 hr • makes 1 loaf

Grapefruit juice in the pound cake and lemon 1. make the cake Preheat the oven to 350°. juice in the glaze give this sweet, tender cake an Butter and flour a 9½-by-5-inch glass loaf pan. especially citrusy taste. Be sure to use cake flour In a medium bowl, whisk the flour, baking pow- rather than self-rising to ensure a feather-light der, baking soda and salt. In a small bowl, whisk texture. the grapefruit juice with the yogurt. In a medium bowl, using an electric mixer, beat the butter with cake the sugar at medium-high speed until fluffy. Beat 2 cups cake flour in the eggs and lemon zest. Beat in the dry and 1 teaspoon baking powder wet ingredients in 3 alternating additions; scrape ¾ teaspoon baking soda down the bowl as necessary. ½ teaspoon salt 2. Scrape the batter into the prepared pan and ¼ cup grapefruit juice bake for 50 minutes, until the top is golden and ½ cup full-fat plain yogurt a toothpick inserted in the center comes out with 1 stick unsalted butter, softened moist crumbs attached. Tent the cake with foil 1 cup granulated sugar halfway through baking to slow the browning. 2 large eggs Transfer to a rack to cool for 20 minutes, then 1 teaspoon finely grated lemon zest unmold and let cool. glaze 3. meanwhile, make the glaze In a small 3 tablespoons fresh lemon juice microwave-safe bowl, microwave the lemon juice 3 tablespoons granulated sugar and granulated sugar at high power for 20 sec- ½ cup confectioners’ sugar onds, until the sugar is dissolved. Transfer 2 table- 2 tablespoons unsalted butter, softened spoons of the lemon syrup to a bowl and whisk in the confectioners’ sugar and butter. Using a , brush the lemon syrup all over the cake. Let stand for 10 minutes to allow the syrup to seep in. Spread the sugar glaze over the cake and let stand until completely dry, 30 minutes. —Grace Parisi

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GERMAN active: 45 min; total: 3 hr • 10 to 12 servings

cake scraping down the side and bottom of the bowl 2½ cups cake flour as necessary. Beat in the dry and wet ingredients „ teaspoon cinnamon in 3 alternating batches, scraping down the side „ teaspoon freshly grated nutmeg of the bowl occasionally. ¼ teaspoon salt 3. Transfer the cake batter to a large bowl and 1 cup buttermilk wash out the mixing bowl. Add the egg whites to 1 teaspoon pure vanilla extract the mixing bowl and beat with the whisk until soft 1 teaspoon baking soda peaks form. Fold the beaten egg whites into the 2 sticks unsalted butter, softened chocolate batter until no streaks remain. 2 cups sugar 4. Divide the batter evenly between the prepared 4 large eggs, separated pans and bake the cakes for 45 to 50 minutes, 6 ounces semisweet chocolate, until a toothpick inserted in the centers comes melted and cooled out with just a few moist crumbs attached. Let frosting the cakes cool slightly on a wire rack, then invert 1¼ cup pecans the cakes and peel off the parchment paper. Let 1 stick unsalted butter, softened the cakes cool completely. 1 pound confectioners’ sugar 5. meanwhile, make the frosting Spread 1½ tablespoons unsweetened cocoa powder the pecans on a pie plate and toast for about 12 1 teaspoon pure vanilla extract minutes, until they are fragrant. Let cool, then ¼ cup hot coffee coarsely chop 1 cup of the nuts, leaving the rest » packed cup sweetened shredded whole. In the bowl of a standing mixer fitted with coconut, plus more for garnish the whisk (or using a handheld electric mixer), beat the softened butter with the confectioners’ 1. make the cake Preheat the oven to 325°. sugar and cocoa powder until combined. Add the Butter two 9-inch round cake pans. Line the vanilla extract and hot coffee and beat the frost- bottoms with parchment paper, then butter and ing until fluffy. Fold in the ½ cup of shredded flour the paper. coconut and the chopped toasted pecans. 2. In a small bowl, whisk the cake flour with 6. Place a cake layer on a plate and spread half the cinnamon, nutmeg and salt. In a measuring of the frosting on top. Cover with the second cake cup, stir the buttermilk with the vanilla extract layer and spread the remaining frosting on the and baking soda until combined. In the bowl of a top. Garnish the cake with shredded coconut standing electric mixer fitted with the paddle, and the whole toasted pecans. Cut the cake into beat the softened butter with the sugar until wedges and serve. —Martha Hall Foose fluffy. Add the egg yolks and beat until they are incorporated, then beat in the melted chocolate,

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ALMOND, ELDERFLOWER AND LIME TRAVEL CAKES active: 30 min; total: 1 hr 15 min • makes 24 mini cakes

Inspired by French travel cakes (small sweets 1. make the cakes Preheat the oven to 350° meant for bringing to parties, picnics and other and spray 2 mini-muffin pans with vegetable oil events), San Francisco William Werner spray. In a food processor, pulse the almond paste created these miniature desserts. He calls them several times until broken into small pieces; don’t “gussied-up pound cakes.” overprocess or the paste will become oily. Add the eggs and pulse until smooth. Add the cornstarch cakes and salt and pulse until smooth. Add the butter 10 ounces almond paste, broken into and St-Germain and pulse until incorporated. 1-inch pieces (1 cup) 2. Scrape the batter into a small pitcher and pour 3 large eggs it into the muffin cups, filling them about two- 2» tablespoons cornstarch thirds full. Bake for about 22 minutes, until the Pinch of salt cakes are golden, puffed and firm to the touch. 4» tablespoons unsalted butter, melted Transfer the pans to a rack and cool for 20 min- and cooled utes, then invert the cakes onto the rack to cool 1 tablespoon St-Germain or other completely. elderflower liqueur 3. make the In a bowl, mix the confec­ icing tioners’ sugar, cream, St-Germain and lime juice. 2 cups confectioners’ sugar Using a handheld mixer, beat at low speed until 2» tablespoons heavy cream smooth. Beat in the ½ teaspoon of grated lime 2» tablespoons St-Germain or other zest. Spoon the icing over the cakes, allowing elderflower liqueur it to drip down the sides. Garnish with lime zest 1» teaspoons fresh lime juice before serving. —William Werner » teaspoon finely grated lime zest, plus zest strips for decorating

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PEACH CAKE active: 20 min; total: 2 hr plus cooling • 10 servings

streusel 1. Preheat the oven to 325° and butter and flour » cup all-purpose flour a 9-inch springform pan. ¼ cup packed light brown sugar 2. make the streusel In a bowl, using your ¼ teaspoon salt fingers, combine the flour, brown sugar and salt. 3 tablespoons unsalted butter, softened Add the butter and mix until smooth. Add the 1 cup chopped toasted pecans pecans; press the mixture into clumps. batter 3. make the batter In a bowl, whisk the flour, 2 cups all-purpose flour baking powder, baking soda and salt. In a large 1 teaspoon baking powder bowl, beat the butter and sugar at medium-high 1 teaspoon baking soda speed until light, 3 minutes. Beat in the eggs 1 » teaspoon salt at a time; beat in the sour cream and vanilla. Add 1 stick unsalted butter, softened the dry ingredients and beat at low speed until 1 cup sugar incorporated. 2 large eggs 4. Spread two-thirds of the batter in the pan. Fold 1 cup sour cream the peaches into the remaining batter and spoon 2 teaspoons vanilla extract into the pan. Scatter the streusel crumbs on top. One 10-ounce bag frozen peaches, Bake the cake for 1 hour and 30 minutes, or until coarsely chopped a toothpick inserted in the center comes out clean; loosely cover the cake with foil for the last 15 minutes of baking. Transfer to a rack and cool for 30 minutes, then remove the ring and let the cake cool completely before serving. —Grace Parisi

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HAZELNUT-AND-CHOCOLATE MERINGUE CAKE active: 35 min; total: 4 hr plus overnight chilling • 8 to 10 servings

1» cups hazelnuts (7 ounces) 1. Preheat the oven to 350° and line 2 large bak- 6 large egg whites, at room temperature ing sheets with parchment paper. Draw two 8-inch Pinch of salt rounds on one sheet of the parchment and one 1» cups granulated sugar 8-inch round on the other. 2 teaspoons pure vanilla extract 2. Spread the hazelnuts on a third baking sheet » teaspoon pure almond extract and toast for 12 to 14 minutes, until browned. Let 1 cup mini chocolate chips (6 ounces) cool slightly, then transfer to a towel and rub to 6 ounces bittersweet chocolate, melted remove the skins. Chop the nuts. Lower the oven and cooled temperature to 225°. 3 cups heavy cream 3. In the bowl of a standing electric mixer fit- ¼ cup confectioners’ sugar ­ted with the whisk, beat the egg whites with the Chocolate shavings, for garnish salt at medium-high speed until soft peaks form. Gradually beat in the granulated sugar at high speed until stiff. Beat in the vanilla and almond extracts. Fold in the hazelnuts and chocolate chips. Pour the melted chocolate down the side of the bowl and gently fold until the meringue is lightly marbled. 4. Spread the meringue in the drawn circles and bake for 2 hours and 30 minutes, until crisp; rotate the pans halfway through baking. Turn off the oven, leave the door ajar and let the cool completely. 5. In the bowl of the standing mixer, beat the cream with the confectioners’ sugar until firm. Remove the meringues from the parchment paper. Spread the whipped cream on the layers and stack them. Refrigerate or freeze the cake overnight. Cut into wedges and serve at room temperature. Garnish with chocolate shavings before serving. —Daniel Jasso wine Nutty, chocolaty Madeira: Broadbent 3 Year Fine Rich.

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MAPLE-APPLE UPSIDE-DOWN CAKE active: 25 min; total: 3 hr • 12 servings

This is one of the best upside-down cakes ever— 1. Preheat the oven to 350°. Butter and flour a the maple syrup infuses both the apples and the 10-inch round cake pan. In a large saucepan, cake, making the dessert taste like a stack of bring the maple syrup to a boil over high heat, apple pancakes. then simmer over low heat until very thick and reduced to ¾ cup, about 20 minutes. Pour the 1 cup pure maple syrup thickened syrup into the cake pan. Arrange the 3 Granny Smith apples— apples in the pan in 2 concentric circles, overlap- peeled, cored and cut into eighths ping them slightly. 2 cups all-purpose flour 2. In a bowl, whisk the flour, baking powder, 1 teaspoon baking powder baking soda and salt. In a glass measuring cup, » teaspoon baking soda whisk the eggs with the buttermilk and vanilla. In 1 teaspoon salt the bowl of a standing electric mixer fitted with 3 large eggs the paddle, beat the butter and sugar at medium ‚ cup buttermilk speed until fluffy, about 3 minutes. Beat in the 1 tablespoon pure vanilla extract dry and wet ingredients in 3 alternating batches 1» sticks unsalted butter, softened until the batter is smooth; scrape down the side 1¬ cups sugar of the bowl. Crème fraîche, for serving 3. Scrape the batter over the apples and spread it in an even layer. Bake the cake for 1½ hours, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes. 4. Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve with crème fraîche. —Joanne Chang

26 for more amazing recipes like these, go to foodandwine.com favorite CAKES & CUPCAKES recipes MOLASSES- CAKE WITH MASCARPONE CREAM active: 35 min; total: 1 hr 30 min plus 2 hr cooling • makes 9 servings

cake 1. make the cake Preheat the oven to 350°. 2¼ cups all-purpose flour Spray a 9-inch square baking pan with vegetable 1¾ teaspoons ground ginger cooking spray. In a large bowl, combine the flour 1 teaspoon cinnamon with the ground ginger, cinnamon, baking soda 1¾ teaspoons baking soda and salt. In a medium bowl, whisk the canola oil » teaspoon salt with the brown sugar, molasses, honey, eggs and ¾ cup plus 2 tablespoons canola oil lemon zest until smooth. Whisk the wet ingredi- ¾ cup plus 2 tablespoons dark brown ents into the dry ingredients until combined. Whisk sugar in the boiling water. Scrape the batter into the » cup plus 2 tablespoons molasses prepared pan and bake for about 1 hour and 10 ¼ cup plus 2 tablespoons honey minutes, until a cake tester inserted in the center 2 eggs of the cake comes out clean. Set the pan on a rack 1 teaspoon finely grated lemon zest and let the cake cool completely, about 2 hours. ¾ cup boiling water 2. meanwhile, make the orange confit In orange confit a medium saucepan, combine the strips of orange 1 orange, zest peeled with a vegetable zest with the water and sugar. Bring to a boil and peeler and sliced lengthwise into „-inch cook over high heat until syrupy and the orange strips zest is soft, about 30 minutes. Using a slotted 4 cups water spoon, transfer the orange confit to a plate; dis- » cup sugar card the syrup. mascarpone cream 3. make the mascarpone cream In a large 1 cup mascarpone, at room temperature bowl, using an electric mixer at medium speed, ¾ cup heavy cream beat the mascarpone with the cream, orange zest, ¾ teaspoon finely grated orange zest confectioners’ sugar and salt until soft peaks form. 2 tablespoons confectioners’ sugar 4. Cut the molasses-gingerbread cake into Pinch of salt squares and transfer to plates. Dollop the mas- carpone cream on top, garnish with the orange confit and serve. —Katie Rosenhouse make ahead The cake can be wrapped in plastic and kept at room temperature for up to 2 days. The orange confit can be stored in an airtight container at room temperature for up to 3 days.

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LEMON–POPPY SEED CAKE active: 20 min; total: 1 hr 30 min • makes one 9-inch cake

2 tablespoons fine dry bread crumbs 1. Preheat the oven to 350°. Butter a 9-inch round 1 cup all-purpose flour cake pan and dust with the bread crumbs; tap » cup plus 1 tablespoon cake flour out any excess crumbs. In a medium bowl, whisk 1 teaspoon baking powder the all-purpose flour and cake flour with the » teaspoon salt baking powder and salt. In a large bowl, using a 1 stick unsalted butter, softened handheld electric mixer, beat the butter with the 1 cup granulated sugar granulated sugar at medium-high speed until 2 large eggs it is pale and fluffy. Beat in the eggs, 1 at a time, » cup milk beating well between additions. At low speed, Finely grated zest of 1 lemon in 2 alternating batches, beat in the dry ingredi- 2 teaspoons pure lemon extract ents and the milk. With a rubber spatula, fold in 2 tablespoons poppy seeds the lemon zest, lemon extract and poppy seeds. 1 cup confectioners’ sugar 2. Using a rubber spatula, scrape the batter into 2 tablespoons freshly squeezed the prepared pan and bake for 30 minutes, until lemon juice a cake tester inserted in the center of the cake comes out clean. 3. Carefully invert the cake onto a wire rack and let cool to room temperature. Transfer the cake to a serving plate. 4. In a medium bowl, stir the confectioners’ sugar with the lemon juice to make a runny glaze. Using a spatula, spread the glaze over the cake, letting it run down the sides. Cut into wedges and serve. —Eugenia Bone make ahead The cake can be stored in an air- tight container for 2 days.

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