These Holiday Desserts Well Prepared

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These Holiday Desserts Well Prepared

Almond Cornmeal Cake with Winter Fruit Cocktail

For cake:

Ingredients:

8 ounces butter, room temperature

3 cups granulated sugar

4 ounces almond paste

1/2 teaspoon almond extract

1 teaspoon salt

2 vanilla beans, split lengthwise and scraped; reserve pods for fruit cocktail (or 2 teaspoons vanilla extract)

3 large eggs

1/2 teaspoon baking soda

1/4 cup coarsely ground cornmeal

3/4 cups cake flour

1 cup buttermilk

1 cup sliced almonds

Steps:

Spray 10 inch springform pan with cooking spray; line bottom with parchment paper. Set aside.

Preheat oven to 350°F.

In bowl of electric mixer fitted with paddle attachment, cream butter with sugar, almond paste, almond extract, salt, and vanilla bean seeds. Add eggs, one at a time, scraping bowl after each addition. Add baking soda, cornmeal, and flour, alternating each addition with buttermilk. Scrape bowl and paddle several times to ensure even mixing.

Pour batter into prepared pan; top with sliced almonds. Bake for about 1 hour or until skewer inserted comes out with moist crumbs on it. If almonds begin to darken during baking, loosely cover cake with foil.

Cool cake completely in pan. Run small knife around inside of pan to loosen; open springform mold. Serve at room temperature or warm in low oven for about 5 minutes.

Caramel Layer Cake with Caramel Icing

For Cake:

Ingredients:

1 cup unsalted butter, room temperature

2 cups granulated sugar

4 large eggs, room temperature

1 teaspoon vanilla extract

3 cups unsifted cake flour

1/8 teaspoon salt

3 teaspoons baking powder

1 1/2 cups whole buttermilk, room temperature

Steps:

Heat oven to 350°F. In electric mixer on medium speed, cream butter and sugar together for 20 minutes or until mixture is light and fluffy, scraping sides and bottom of bowl to incorporate all ingredients. With mixer on low speed, add eggs one at a time, completely incorporating after each addition. Add vanilla and mix well.

In separate bowl, combine flour, salt, and baking powder. With mixer on low speed, alternate additions of flour mixture and buttermilk, beginning and ending with cake flour and scraping sides and bottom of bowl to incorporate all ingredients. Mix until batter is well blended and smooth.

Spray three 9 inch round cake pans with cooking spray, dust with flour, and tap out excess. Divide batter evenly among pans and bake for 15-20 minutes or until top is firm to the touch and toothpick inserted comes out clean.

Remove pans from oven, and cool in pans for 10 minutes. Flip layers out on wire racks, and cool completely before icing.

Cinnamon Nut Pound Cake with Glaze

Ingredients:

1 Cinnamon Nut Pound Cake

Streusel

Glaze

Cinnamon Nut Pound Cake

Ingredients:

1 1/2 cups unsalted butter, room temperature

3 cups granulated sugar

6 large eggs, room temperature

3 cups unsifted cake flour

1 1/2 cups sour cream

1/2 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups streusel 

Steps:

In mixer on medium speed, cream butter and sugar for 20 minutes or until light and fluffy, scraping sides and bottom occasionally to incorporate all ingredients. Prepare streusel recipe while butter is creaming; set aside.

With mixer on low speed, add eggs to creamed mixture one at a time, incorporating after each turn. Turn off mixer; add flour, sour cream, salt, vanilla, and 1/2 cup streusel. With mixer on low speed, mix until well blended, scraping sides and bottom of bowl to incorporate all ingredients.

Pour about half of batter into greased Bundt pan, and top with remaining streusel. Pour remaining batter on top, and bake for 60 to 75 minutes or until top is firm and toothpick inserted in center comes out clean. Remove from oven and cool in pan for 20 minutes. Remove cake from pan and flip onto wire rack. Cool completely before glazing. That is once of These Holiday Desserts Well Prepared. 

Coconut Layer Cake with Coconut Icing

For cake:

Ingredients:

1 cup unsalted butter, room temperature

2 cups granulated sugar

4 large eggs, room temperature

3 cups unsifted cake flour

3 teaspoons baking powder

1/8 teaspoon salt

1 1/2 cups whole buttermilk, room temperature

1 teaspoon vanilla extract

1 teaspoon coconut extract

Steps:

Heat oven to 350°F. In electric mixer on medium speed, cream butter and sugar for 20 minutes or until light and fluffy. On low speed, add eggs one at a time, incorporating after each addition, and scraping sides and bottom of bowl to incorporate all ingredients. In separate bowl, combine flour, baking powder, and salt. Alternate additions of flour mixture and buttermilk to ingredients in mixer, beginning and ending with flour. Add extracts, scraping sides and bottom of bowl to incorporate all ingredients. Mix well.

Spray 3 9 inch round cake pans with cooking spray, dust with flour, and tap out excess. Divide batter evenly among prepared pans. Bake for 15 to 20 minutes or until top is firm to the touch and toothpick inserted in center comes out clean. Flip layers onto wire racks. Cool Completely before icing. These Holiday Desserts Well Prepared.