By Lauren Chattman
Few issues are as enjoyable as a candy snack that's mouthwateringly wet. So pass the cookie jar and head for the cake keeper. In Cake Keeper muffins, Lauren Chattman, the writer of Dessert exhibit, provides basic and scrumptious recipes that face up to daily consuming. made up of purely the main healthy materials, Lauren's heavenly creations contain Espresso-Hazelnut Bundt Cake, Banana and Bittersweet Chocolate Cake, Citrus Pound Cake, Raspberry Yellow Cake Squares, and Mississippi dust Cake. Designed with the busy baker in brain, this intoxicating cookbook exhibits how you can make long-lasting tarts like mother used to, in much much less time.
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Extra info for Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats
Cool in the pan for 10 minutes. Run a sharp paring knife around the edges of the pan and invert the cake onto a cutting board. Peel away the parchment paper. Re-invert onto a wire rack and cool completely. Slice and serve. 6. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days. round cakes 55 Serves 8 For the topping 6 tablespoons (3⁄4 stick) unsalted butter 2 medium Granny Smith apples, peeled, cored, and cut into thin slices 2⁄3 cup packed light brown sugar 3 tablespoons pure maple syrup 1⁄4 cup walnut pieces, toasted, cooled, and finely chopped For the cake 11⁄2 cups unbleached all-purpose flour 2 teaspoons baking powder 1⁄2 teaspoon ground cinnamon 1⁄4 teaspoon salt Apple-Walnut Upside-Down Cake MAPLE SYRUP GIVES THE CARAMEL on this upside-down cake a seasonal flavor.
Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Make the icing 1. Whisk together the lemon juice and confectioners’ sugar. Pour the icing into the middle of the cooled cake and spread over the top with a small offset spatula, letting any excess drip over the sides. Let stand until the icing firms up, about 30 minutes. Cut into 9 squares and serve. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
Stir in the blueberries. 6. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Make the icing 1. Whisk together the lemon juice and confectioners’ sugar. Pour the icing into the middle of the cooled cake and spread over the top with a small offset spatula, letting any excess drip over the sides.
Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats by Lauren Chattman