You don’t have to be a pastry chef to make a scrumptious cake. Cookbook author Lauren Chattman shares her simple recipes for extraordinary cakes that everyday bakers can make with success at home.
Recipe: Chocolate-caramel-banana upside-down cake (on this page) Recipe: Pumpkin chocolate-chip pound cake (on this page) Recipe: Black pepper and spice cake with lemon glaze (on this page)
Topping
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch round nonstick pan and dust with flour.
2. Heat the butter in a medium saucepan over medium heat until foaming. Whisk in the brown sugar, turn the heat to low, and cook, whisking, for 2 minutes. Scrape the mixture into the prepared pan and smooth with a spatula. Arrange the banana slices in concentric circles on top of the sugar mixture. Set aside.
Cake
1. Combine the flour, cocoa powder, baking soda and salt in a medium mixing bowl.
2. Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes.
3. With the mixer on low speed, add the eggs, one at a time, scraping down the sides after each. Turn the mixer to high speed and beat until the mixture is light and increased in volume, about 2 minutes. Stir in the vanilla.
4. With the mixer on low, stir in 1⁄3 of the flour mixture. Stir in 1⁄2 of the buttermilk. Repeat with the remaining flour and milk, ending with the flour. Scrape down the sides of the bowl and beat the batter on high speed for 30 seconds.
5. Pour the batter over the bananas, gently spreading it into an even layer.
6. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let stand for 5 minutes. Holding the pan and a plate together with oven mitts, immediately invert the hot cake onto the plate. If necessary, replace any fruit stuck to the bottom of the pan.
Let the cake cool for 20 minutes and serve warm, or serve at room temperature.
Store uneaten cake in a cake keeper, or wrap in plastic and store at room temperature for up to 2 days.
Makes 8 servings
1. Preheat the oven to 350 degrees Fahrenheit. Coat the inside of a 9-inch by 5-inch loaf pan with nonstick cooking spray and dust it with flour.
2. Combine the flour, baking soda, baking powder, cinnamon, salt, cloves and nutmeg in a medium mixing bowl.
3. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
4. With the mixer on medium-low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the pumpkin purée and vanilla. Stir in the milk.
5.Turn the mixer to low speed and add the flour mixture, 1⁄2 cup at a time, scraping down the sides of the bowl after each addition. Stir in the chocolate chips and walnuts.
6. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
Store uneaten cake in a cake keeper at room temperature for up to three days or in the refrigerator, wrapped in plastic, for up to one week.
Makes 8 servings
Cake
1. Preheat the oven to 350 degress Fahrenheit. Grease a 12-cup Bundt pan and dust with flour.
2. Whisk together the buttermilk, eggs and vanilla in a large glass measuring cup. Whisk together the flour, nuts, baking powder, baking soda, salt, cinnamon, cardamom, cloves and black pepper in a medium bowl.
3. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
4. With the mixer on low speed, add 1⁄3 of the flour mixture and beat until incorporated. Add 1⁄2 of the buttermilk mixture. Repeat, alternating flour and buttermilk mixtures and ending with the flour mixture, scraping down the sides of the bowl between additions. Turn the mixer to medium-high speed and beat for 1 minute.
5. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely.
Glaze
1. Whisk together the confectioners’ sugar and lemon juice in a medium bowl until smooth. Drizzle over the cake, letting it drip down the sides.
2. Let stand until the glaze is set, about 1⁄2 hour. Slice and serve.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to three days.
Makes 10 to 12 servings
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