Bon Appetit Desserts (22 page)

Cut off one ⅓-inch-thick round from pineapple; cut out core. Place round in syrup in pan. Stand pineapple on end. Cut lengthwise into ⅓-inch-thick slices. Using 3 round cutters of different sizes, cut out rounds from pineapple slices, avoiding core. Arrange rounds close together in single layer in free-form design in syrup.

CAKE:
Whisk flour, baking soda, baking powder, cinnamon, ginger, and salt in medium bowl. Beat butter in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs 1 at a time. Beat in molasses, then pumpkin. Beat in dry ingredients just until blended, occasionally scraping down sides of bowl. Beat in ½ cup boiling water. Pour batter evenly into pan.

Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan 45 minutes. Place platter over pan. Using oven mitts or pot holders as aid, firmly grasp pan and platter together and turn over. Let stand 5 minutes, then gently lift pan off cake. Serve cake warm or at room temperature with whipped cream.

Upside-Down Spiced Peach Cake with Honey-Sweetened Whipped Cream

A touch of honey in the brown sugar mixture, fresh peaches instead of canned pineapple, and a bit of yogurt in place of some of the butter update the classic cake. When removed from the heat, the honey mixture will begin to harden quickly, so be ready to pour it into the cake pan immediately. As the cake bakes, the honey mixture melts into the peaches and into the bottom of the cake, creating a luscious topping.
6 servings

6 tablespoons (¾ stick) unsalted butter, room temperature, divided

¼ cup honey

¼ cup (packed) golden brown sugar

1¼ cups unbleached all purpose flour

1½ teaspoons ground cardamom

½ teaspoon ground cinnamon

¼ teaspoon baking soda

¼ teaspoon salt

¾ cup sugar

1 large egg

½ cup plain whole-milk yogurt

3 small or 2 medium ripe peaches (about 1 pound total), pitted, thinly sliced

Honey-Sweetened Whipped Cream (see recipe)

Position rack in center of oven and preheat to 350°F. Generously butter 9-inch-diameter cake pan with 2-inch-high sides. Melt 2 tablespoons butter in heavy small saucepan over medium-high heat. Stir in honey and brown sugar. Boil until mixture darkens slightly, stirring often, about 2 minutes. Immediately pour honey mixture into prepared pan to coat bottom completely. Let stand while preparing batter.

Whisk flour, cardamom, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat sugar and remaining 4 tablespoons butter in large bowl until fluffy. Beat in egg. Mix in half of flour mixture, then all of yogurt. Add remaining flour mixture and mix just until blended.

Arrange sliced peaches decoratively over honey mixture (it will be firm), covering completely. Drop batter by spoonfuls evenly over peaches and gently spread batter over peaches to cover completely. Bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack 5 minutes. Run small knife around pan sides to loosen cake. Place platter over pan. Using oven mitts or pot holders as aid, firmly grasp pan and platter together, then turn over. Gently lift off pan. Serve warm or at room temperature with Honey-Sweetened Whipped Cream.

Honey-Sweetened Whipped Cream

Using honey to sweeten the cream adds a subtle nuance; a bit of yogurt creates a perfect balance of sweet, creamy, and tangy flavors.
Makes about 1¾ cups

¾ cup chilled heavy whipping cream

3 tablespoons honey

¼ cup plain whole-milk yogurt

Using electric mixer, beat cream and honey in large bowl until soft peaks form. Fold in yogurt.

DO AHEAD:
Can be made 8 hours ahead. Cover and refrigerate.

Brown Sugar-Almond Cake with Caramel Frosting

Buttermilk helps make this cake tender, and brown sugar gives it a roasty, old-fashioned sweetness.
12 servings

2 cups cake flour

¾ teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon salt

1 15-ounce can pear halves in light syrup, well drained

¾ cup blanched slivered almonds

¾ cup buttermilk

¾ cup sugar

½ cup (packed) golden brown sugar

½ cup (1 stick) unsalted butter, room temperature

2 large eggs

1 teaspoon vanilla extract

¾ teaspoon almond extract

¾ cup (packed) dark brown sugar

½ cup heavy whipping cream

1 tablespoon light corn syrup

½ cup (1 stick) unsalted butter, room temperature

1 cup powdered sugar, sifted

1 teaspoon vanilla extract

Toasted sliced almonds

Additional powdered sugar

CAKE:
Preheat oven to 350°F. Butter 9×9×2-inch metal baking pan. Line pan with waxed paper; butter paper. Sift flour, baking powder, baking soda, and salt into large bowl.

Place pears and nuts in processor; blend to thick puree. Add buttermilk, both sugars, butter, eggs, and both extracts. Process until well blended (mixture may look curdled). Add to dry ingredients; stir to blend. Transfer to prepared pan.

Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run small sharp knife around pan sides to loosen cake. Turn cake out onto rack; peel off paper. Cool cake completely.

FROSTING:
Combine brown sugar, cream, and corn syrup in heavy medium saucepan. Stir over medium heat until mixture comes to boil. Boil 2 minutes, swirling pan occasionally. Pour mixture into medium bowl. Chill until cold and beginning to thicken, stirring occasionally, about 1 hour.

Using electric mixer, beat butter and powdered sugar in medium bowl until smooth. Gradually beat in cold brown sugar mixture, then vanilla.

Place cake on platter. Spread frosting over cake. Sprinkle nuts on top of cake.

DO AHEAD:
Can be made 1 day ahead. Chill until cold, then cover.

Sprinkle additional powdered sugar over cake.

Walnut-Orange Cake

Instead of the vegetable oil or butter usually found in cakes, olive oil is used here, lending a mild aroma and flavor that complement the walnuts and orange. Regular olive oil works best, as its mild taste won’t compete with the other flavors. Nutty but delicate, this cake would be delicious with just a dollop of lightly sweetened whipped cream. Serve it for breakfast, brunch, or tea, or after dinner.
8 to 10 servings

Nonstick olive oil spray

1½ cups chopped walnuts

1 cup unbleached all purpose flour

1 tablespoon baking powder

4 large eggs

1½ cups sugar

½ cup fresh orange juice

1 tablespoon finely grated orange peel

½ cup olive oil

Powdered sugar

Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick olive oil spray. Place parchment paper round in bottom of pan; spray parchment.

Grind walnuts in processor until finely ground but not powdery. Combine ground walnuts, flour, and baking powder in medium bowl.

Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar, beating until light, thick, and pale yellow, about 4 minutes. Gradually add walnut-flour mixture, then orange juice, orange peel, and olive oil, beating just until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheet and bake cake until tester inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.

Run knife around pan sides to loosen cake. Release pan sides. Carefully invert cake onto platter and remove parchment. Sift powdered sugar over cake.

Cinnamon-Sugar Plum Cake

Fresh, ripe, seasonal fruit is essential in desserts that feature it—such as this one. So make this cake when summer plums are at their peak. Other summer fruits that would be delicious in this recipe: pitted fresh cherries or sliced peaches and nectarines. During fall and winter, use sliced cored unpeeled pears.
6 to 8 servings