Bon Appetit Desserts (19 page)

This yeast-risen coffee cake needs to rise for an hour before being baked, so allow enough time before you plan to serve it.
12 servings

1 8-ounce package Philadelphia-brand cream cheese, room temperature

¼ cup powdered sugar

1 large egg yolk

⅔ cup golden raisins

5 ounces bittersweet or semisweet chocolate, chopped

¾ cup (packed) golden brown sugar

1½ cups sifted unbleached all purpose flour (sifted, then measured)

½ cup natural unsweetened cocoa powder

¾ teaspoon salt

6 tablespoons (¾ stick) chilled unsalted butter, diced

⅓ cup warm water (105°F to 115°F)

1 teaspoon sugar

1 ¼-ounce envelope active dry yeast

1 large egg, room temperature

6 tablespoons milk, room temperature

1 large egg white

½ cup sugar

1 cup pecan halves

TOPPING:
Using electric mixer, beat cream cheese, sugar, and egg yolk in small bowl to blend. Mix in raisins.

CAKE:
Butter 9×9×2-inch metal baking pan. Finely grind chocolate and brown sugar in processor. Transfer to bowl. Blend flour, cocoa, and salt in processor 5 seconds. Add butter; using on/off turns, chop finely.

Combine ⅓ cup warm water, sugar, and yeast in large bowl. Stir to dissolve yeast. Let stand until foamy, about 8 minutes. Mix in egg, milk, chocolate mixture, and flour mixture. Spread batter in prepared pan. Drop topping over batter by tablespoonfuls and spread carefully to cover.

Pour boiling water in bottom of 8×8-inch pan to depth of 1½ inches. Place pan with dough over pan with water. Cover pan with dough tightly with plastic wrap, then kitchen towel. Let stand until dough has risen, about 1 hour.

Position rack in center of oven and preheat to 350°F

PECANS:
Meanwhile, beat egg white and sugar in medium bowl until thick. Add pecan halves and stir until well coated.

Arrange pecans, rounded side up, atop cake in irregular pattern (discard excess sugar mixture). Bake cake until tester inserted into center comes out with just a few crumbs attached, about 35 minutes. Cool cake in pan on rack. Serve warm or at room temperature.

Texas Sheet Cake

There’s no clear consensus on why this cake is named for Texas, though it certainly is large like the Lone Star State (and Lady Bird Johnson is rumored to have created it). The chocolate glaze and crunchy pecan topping are easy decorations for the novice baker. And there are lots of ways to change up the topping, such as adding coarsely crushed toffee bars, chocolate-coated espresso beans, or toasted coconut; or add mini marshmallows and toasted walnuts for a rocky road rendition.
12 servings

1⅔ cups unbleached all purpose flour

⅔ cup natural unsweetened cocoa powder

¾ teaspoon baking soda

¾ teaspoon salt

1½ cups sugar

¾ cup (1½ sticks) unsalted butter, room temperature

2 large eggs

1 teaspoon vanilla extract

1 cup hot water

⅔ cup heavy whipping cream

2 tablespoons sugar

6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

2 tablespoons (¼ stick) unsalted butter, cut into pieces

1¼ cups coarsely chopped pecans, toasted

CAKE:
Preheat oven to 350°F. Butter and flour 13×9×2-inch metal cake pan. Whisk flour, cocoa, baking soda, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Beat in half of dry ingredients, then 1 cup hot water, then remaining dry ingredients. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center just comes out clean, about 25 minutes. Cool cake in pan on rack.

GLAZE:
Bring cream and sugar to boil in heavy medium saucepan. Remove from heat and add chocolate and butter. Let stand 5 minutes; whisk until smooth. Drizzle half of glaze over cake; sprinkle with pecans. Drizzle with remaining glaze. Cool until glaze is set.

DO AHEAD:
Can be made 1 day ahead. Store airtight at room temperature.

Cut cake into squares and serve.

Carrot Cake with Buttermilk Glaze and Cinnamon-Cream Cheese Frosting

There’s nothing ordinary about this carrot cake. It’s loaded with coconut, pineapple, and pecans, and includes both a glaze and a frosting. The glaze is hot when it’s poured over the warm sheet cake, which gives this dessert a rich, moist texture. The frosting is truly the icing on the cake. Just be sure the glazed cake is completely cool before the frosting is spread over it, or the frosting will melt.
12 servings

2 cups unbleached all purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

½ teaspoon salt

1½ cups sugar

3 large eggs

¾ cup buttermilk

¾ cup vegetable oil

1 teaspoon vanilla extract

2 cups coarsely grated peeled carrots

1½ cups sweetened flaked coconut

1 8-ounce can crushed pineapple in juice

1 cup coarsely chopped pecans

1 cup sugar

½ cup buttermilk

½ cup (1 stick) unsalted butter, diced

1 tablespoon light corn syrup

1½ teaspoons baking soda

1 teaspoon vanilla extract

1½ 8-ounce packages Philadelphia-brand cream cheese, room temperature

½ cup (1 stick) unsalted butter, room temperature

1 1-pound box powdered sugar

2 tablespoons (packed) brown sugar

1½ teaspoons vanilla extract

1 teaspoon ground cinnamon

CAKE:
Preheat oven to 350°F. Brush 13×9×2-inch metal baking pan with vegetable oil; dust with flour. Whisk flour, baking soda, cinnamon, and salt in medium bowl. Beat sugar, eggs, buttermilk, oil, and vanilla in large bowl until smooth. Beat in dry ingredients. Fold in carrots, coconut, pineapple with juice, and pecans. Transfer batter to prepared pan.

Bake cake 30 minutes. Tent loosely with foil. Continue to bake until tester inserted into center comes out clean, about 15 minutes longer. Remove from oven. Using bamboo skewer, poke deep holes all over cake.

GLAZE:
Meanwhile, bring sugar, buttermilk, butter, corn syrup, and baking soda to boil in large saucepan, stirring until sugar dissolves. Boil until glaze is deep amber color, whisking often, 3 to 4 minutes (glaze will thin out when almost done). Remove from heat; mix in vanilla.

Spoon hot glaze evenly over warm cake. Cool cake completely in pan.

FROSTING:
Beat cream cheese and butter in large bowl until fluffy. Add powdered sugar, brown sugar, vanilla, and cinnamon; beat until blended. Spread frosting over cooled cake in pan.

DO AHEAD:
Can be made 1 day ahead. Cover and chill.

Parsnip Spice Cake with Ginger-Cream Cheese Frosting

Parsnips are closely related to carrots—they are similar in flavor but have creamy white flesh. Here, they give a new twist to carrot cake. Toasting the walnuts, or any other nuts, intensifies their rich nutty flavor; see page 36 for tips on toasting nuts.
12 to 16 servings

1½ cups unbleached all purpose flour

1 cup sugar

1 tablespoon ground ginger

2 teaspoons baking powder

¼ teaspoons ground cinnamon

¾ teaspoon plus ⅛ teaspoon salt

¾ teaspoon ground nutmeg

¾ teaspoon ground allspice

¾ teaspoon ground cloves

3 large eggs

½ cup canola oil or other vegetable oil

½ cup whole milk

1½ teaspoons vanilla extract, divided

2 cups (packed) shredded peeled parsnips (about 3 large)

½ cup walnuts, toasted, chopped

4 ounces Philadelphia-brand cream cheese, room temperature

2 tablespoons (¼ stick) unsalted butter, room temperature

2 teaspoons grated peeled fresh ginger

3 cups (about 12 ounces) powdered sugar

Preheat oven to 350°F. Butter and flour 13×9×2-inch metal baking pan. Combine flour, 1 cup sugar, ground ginger, baking powder, cinnamon, ¾ teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.

Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger and remaining ⅛ teaspoon salt and ½ teaspoon vanilla. Gradually add powdered sugar and beat until frosting is smooth. Spread over cake.