& BASIL TRIFLE
SERVES 10
Trifles have always felt like summer to me—even the name evokes a lazy warm afternoon. I like to make these in little glass cups and serve them with sweet tea or lemonade.
For the topping and assembly:
3 large peaches, peeled (if you'd like) and sliced into ½-inch (12-mm) pieces
¼ cup (50 g) granulated sugar
3 cups (300 g) fresh blackberries
1 bunch basil, roughly chopped
For the cake:
1¼ cups (160 g) all-purpose flour
½ cup (70 g) yellow cornmeal
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup (1½ sticks/170 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup (120 ml) buttermilk
For the whipped cream
2 cups (480 ml) heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
To make the topping: In a small bowl, combine the peaches and 2 tablespoons of the sugar. In another small bowl, combine the blackberries and the remaining 2 tablespoons sugar. Place the fruit in the refrigerator.
To make the cake: Preheat the oven to 350°F (175°C). Butter a 9-by-5-inch (23-by-12-cm) loaf pan.
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla. Alternate adding the flour mixture and buttermilk to the mixer bowl, beginning and ending with the flour.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Allow the cake to cool completely and then cut it into cubes.
To make the whipped cream: In a chilled bowl, combine the cream, powdered sugar, and vanilla. Using a chilled whisk, whip by hand or with an electric mixer until soft peaks form.
To assemble the trifle: For a single large trifle, scatter half of the cake cubes in the bottom of a trifle bowl. Spoon over one-third of the blackberries (along with juices) and a third of the peach slices. Sprinkle one-third of the basil on top of the peaches. Top with half of the whipped cream. Repeat the layering process, then top the trifle with the remaining blackberries, peaches, and basil leaves.
To make individual trifles, fill the bottom of each serving glass with cubes of cake, add blackberries, peaches, and basil, top with whipped cream, and garnish with the remaining blackberries, peaches, and basil leaves.
BLACKBERRY-THYME CAKE
with Honey Goat Cheese Frosting
SERVES 8
In late July my sister and I brave the thorny blackberry bushes in our backyard and are rewarded with baskets full of ripe berries. When we've had our fill of eating them by the handful, I like to use up whatever is left by making this cake.
For the cake and assembly:
3 cups (300 g) fresh blackberries, plus more for garnishing
¼ cup (60 ml) honey
1 teaspoon thyme leaves, plus more for garnishing
1⅔ cups (215 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick/115 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup (120 ml) buttermilk
For the frosting:
4 ounces (115 g) goat cheese, room temperature
4 ounces (115 g) cream cheese, room temperature
⅓ cup (75 ml) honey
About 2 cups (200 g) powdered sugar
To make the cake: In a small bowl, stir together the blackberries, honey, and thyme.
Preheat the oven to 350°F (175°C). Butter two 6-inch (15-cm) round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla.
Alternate adding the flour mixture and the buttermilk to the mixer bowl, beginning and ending with the flour.
Divide the batter evenly between the prepared pans, and top each with 1 cup of the blackberry mixture.
Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pans before turning the layers out onto a wire rack to cool completely.
To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the goat cheese and cream cheese until light and fluffy, 3 to 5 minutes. Beat in the honey. Reduce the speed and add the powdered sugar ½ cup (50 g) at a time.
To assemble the cake: Place one cake layer on a plate and spread the top with frosting, then add the remaining blackberry mixture. Set the remaining cake layer on top and cover the outside of the cake with frosting. Top with fresh blackberries and thyme.
Blackberry, Plum &
HAZELNUT COFFEE CAKE
SERVES 8
When I've got a hankering to bake (which is all the time) but don't know what to make, I'm always drawn toward coffee cakes. They're simple and versatile, and there are so many fruit combinations to try. Blackberry and plum are particularly good together, and I like the hazelnuts for crunch.
For the topping:
1 cup (130 g) all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup (110 g) packed light brown sugar
½ cup (70 g) hazelnuts, roughly chopped
½ cup (1 stick/115 g) unsalted butter, melted
For the cake:
1½ cups (170 g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ cup (1 stick/115 g) unsalted butter, room temperature
1 cup (220 g) packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
3 to 4 plums, sliced into ½-inch (12-mm) pieces
1 cup (100 g) fresh blackberries
To make the topping: In a medium bowl, combine the flour, cinnamon, salt, brown sugar, and hazelnuts. Pour the melted butter over the mixture and stir until clumps form. Place the topping in the freezer until ready to use.
To make the cake: Preheat the oven to 350°F (175°C). Butter an 8-inch (20-cm) square baking pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla. Add the flour mixture to the bowl and mix until just combined.
Spread the batter into the prepared pan and arrange the plums and blackberries on top. Pour the topping over the fruit and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Allow it to cool for 10 minutes and serve warm.
Peach & Raspberry
PAVLOVA
SERVES 6
This pavlova is a play on the famous dessert Peach Melba. I've swapped out the traditional vanilla ice cream for a light and airy meringue.
For the topping and assembly:
2 cups (200 g) fresh raspberries
¼ cup (50 g) granulated sugar
2 large, ripe peaches, sliced into ½-inch (12-mm) pieces
For the pavlova:
4 large egg whites, room temperature
½ teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract
1 cup (200 g) granulated sugar
For the whipped cream:
1 cup (240 ml) heavy cream
2 tablespoons powdered sugar
To make the topping: In a small saucepan, combine half of the raspberries with the sugar. Bring the mixture to a boil over medium-high heat then reduce to a simmer, and cook until the raspberries are soft and the sauce has thickened slightly. Press the sauce through a fine-mesh sieve. Allow it to cool.
To make the pavlova: Preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper. Trace a 9-inch (23-cm) circle on the parchment, using a cake pan as a guide. Flip the parchment over.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt at a low-medium speed until soft peaks form. Stir in the vanilla.
Slowly add ½ cup (100 g) of the sugar and increase the speed to medium-high, beating until the meringue holds stiff, glossy peaks.
Add the sugar and beat until very stiff peaks form, 5 to 7 minutes.
Using a spatula, mound the meringue onto the center of the parchment circle. Gently spread it into a round, using the circle as a guide.
Put the baking sheet in the oven and immediately reduce the temperature to 250°F (120°C). Bake the meringue for 1 hour, or until it is dry to the touch and sounds hollow when tapped. Turn off the oven and leave the pavlova inside, allowing it to cool completely.
To make the whipped cream: Combine the cream and powdered sugar in a chilled bowl and, using a chilled whisk, whip by hand or with an electric mixer until soft peaks form.
To assemble the pavlova: Spread the whipped cream onto the cooled meringue. Top the pavlova with the raspberry sauce, the remaining fresh raspberries, and the peaches.
Berry
TRES LECHES CAKE
SERVES 8
I know some folks are hard-core tres leches cake lovers, but I've always found it a little bland on its own. I make mine with lime-infused whipped cream, handfuls of berries, and cool mint to give it some bite.
For the cake:
1½ cups (170 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs
1 cup (200 g) granulated sugar
1 teaspoon vanilla extract
½ cup (1 stick/115 g) unsalted butter, melted
For the milk topping:
1 (14-ounce/420-ml) can sweetened condensed milk
1 cup (240 ml) coconut milk
½ cup (120 ml) whole milk
For the whipped cream and assembly:
1 cup (240 ml) heavy whipping cream
¼ cup (25 g) powdered sugar
Zest of 1 lime
1 cup (100 g) fresh blackberries
1 cup (100 g) fresh raspberries
1 cup (100 g) fresh blueberries
Fresh mint leaves
To make the cake: Preheat the oven to 350°F (175°C). Butter an 8-inch (20-cm) square baking pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla until pale and smooth, 1 to 2 minutes. Alternate adding the flour mixture and butter to the mixer bowl, mixing until just combined.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
To make the milk topping: While the cake is baking, in a medium bowl, mix together the condensed milk, coconut milk, and whole milk.
When the cake comes out of the oven, poke it all over with a skewer and pour the milk mixture slowly over the top. Allow the cake to cool completely.
To make the whipped cream and assemble: In a chilled bowl, combine the cream, powdered sugar, and lime zest. Using a chilled whisk, whip by hand or with an electric mixer until soft peaks form.
Spread the whipped cream over the top of the cake and top it with the berries and fresh mint.
Lavender-Blueberry
CUPCAKES
MAKES 12
These cupcakes remind me of warm afternoons in my garden, eating handfuls of fresh blueberries with the scent of lavender on the breeze.
For the compote:
1 cup (100 grams) blueberries, plus more for garnishing (optional)
3 tablespoons granulated sugar
For the cupcakes:
½ cup (120 ml) whole milk
2 teaspoons dried lavender, plus more for garnishing (optional)
1 cup (130 g) all-purpose flour
1 cup (140 g) cake flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick/115 g) unsalted butter
1 cup (200 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (100 g) fresh blueberries
For the frosting and assembly:
½ cup (1 stick/115 g) unsalted butter, room temperature
1 (8-ounce/226-g) package cream cheese, room temperature
3 tablespoons (45 ml) blueberry compote (see above)
3 cups (300 g) powdered sugar
To make the compote: In a small saucepan, combine the blueberries, sugar, and 1 tablespoon water. Simmer over medium heat, stirring often, until the berries burst and the liquid thickens, about 7 minutes. Set aside to cool.
To make the cupcakes: In a small saucepan, heat the milk over medium-high heat until just boiling. Remove it from the heat and stir in the lavender and steep for 30 minutes. Pour the milk through a fine-mesh sieve to remove the lavender and discard it; reserve the milk.
Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla.
With the mixer speed on low, add half the flour mixture. Add the milk, then the rest of the flour. Beat until just combined. Gently fold in the blueberries.
Divide the batter evenly among the paper liners, filling each two-thirds full. Bake for 17 to 20 minutes, until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool.
To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth, about 3 minutes. Add the compote and mix well. Add the powdered sugar, 1 cup (100 g) at a time, beating until smooth.
To assemble the cupcakes: Frost the cupcakes and top each one with a spoonful of compote, a fresh blueberry, or a sprinkling of lavender.
Blueberry & Roasted Peach
ICE CREAM CAKE
SERVES 8
Memories of my childhood birthdays, deep in the dog days of summer, always include the sticky-faced joy that comes from an ice cream cake. I still love them to this day, even if my current version is a little more grown up—vanilla ice cream with blueberry compote and topped with syrupy roasted peaches.
For the peaches:
3 medium peaches, peeled and sliced into ½-inch (12-mm) pieces
3 tablespoons packed light brown sugar
½ teaspoon ground ginger
1 tablespoon vegetable oil
For the crust:
½ cup (50 g) pecan halves, finely chopped
1½ cups (130 g) graham cracker crumbs (from about 12 sheets of crackers)
2 tablespoons packed light brown sugar
4 tablespoons (55 g) unsalted butter, melted
For the compote:
1½ cups (150 g) fresh blueberries
⅓ cup (65 g) granulated sugar
For the whipped cream and assembly:
1 quart (960 ml) vanilla ice cream, softened
1 cup (240 ml) heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
½ cup (50 g) fresh blueberries
To make the peaches: Preheat the oven to 400°F (205°C).
In a medium bowl, stir together the peaches, brown sugar, ginger, and oil.
Arrange the peaches on a baking sheet and roast until they are tender, 15 to 20 minutes. Allow them to cool completely.
To make the crust: In a medium bowl, combine the pecans, graham cracker crumbs, brown sugar, and butter. Press the mixture into the bottom of a 9-inch (23-cm) springform pan.
To make the compote: In a small saucepan, combine two-thirds of the blueberries with the sugar and ⅓ cup (75 ml) water. Simmer over medium heat until the berries burst, about 10 minutes. Add the remaining third of the blueberries and cook for 8 minutes more, until the compote coats the back of a spoon. Remove from the heat and allow to cool completely.
To make the whipped cream and assemble: Spread half of the ice cream into the prepared crust, then layer on the cooled blueberry compote. Top the compote with the remaining ice cream and smooth the surface. Place in the freezer for 1 hour.
In a chilled bowl, combine the cream, powdered sugar, and vanilla. Using a chilled whisk, whip by hand or with an electric mixer until soft peaks form.
Top the cake with the peaches, blueberries, and whipped cream.
Blueberry-Corn
SKILLET CAKE
SERVES 8
There's nothing like fresh corn—straight off the cob—in the summer. While it might seem an odd combination, I assure you the crunch of the kernels works perfectly with blueberries in this lightly sweet skillet cake. Top it off with jammy compote and you've got a perfect dessert for a hot evening on the porch.
For the cake:
¾ cup (105 g) fine-ground yellow cornmeal
¾ cup (90 g) all-purpose flour
¾ cup (150 g) granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
¾ cup (180 ml) buttermilk
5 tablespoons (70 g) unsalted butter, melted
1 large egg
½ cup (80 g) fresh corn kernels
½ cup (50 g) fresh blueberries
For the compote:
2 cups (200 g) fresh blueberries
⅓ cup (65 g) granulated sugar
To make the cake: Preheat the oven to 350°F (175°C). Butter a 9-inch (23-cm) cast-iron skillet.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a small bowl, whisk together the buttermilk, butter, and egg. Pour the buttermilk mixture into the flour mixture and stir until just combined. Stir in the corn and blueberries.
Pour the batter into the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Allow it to cool slightly.
To make the compote: In a small saucepan, combine half of the blueberries with the sugar and ⅓ cup (75 ml) water. Simmer over medium heat until the berries burst, about 10 minutes. Add the remaining blueberries and cook for 8 minutes more, until the compote coats the back of a spoon. Remove from the heat.
Serve the cake with warm compote.
Dark Chocolate-Raspberry
LAYER CAKE
SERVES 8
Whipped ganache frosting is a dream—lighter and more mousse-like than buttercream and so simple to make.
For the raspberry filling:
1½ cups (150 g) fresh raspberries
¼ cup (50 g) granulated sugar
For the cake:
2¼ cups (315 g) cake flour
2 teaspoons baking powder
½ teaspoon salt
6 large egg whites
¾ cup (180 ml) whole milk
2 teaspoons vanilla extract
1 cup (2 sticks/225 g) unsalted butter, room temperature
2 cups (400 g) granulated sugar
For the ganache:
12 ounces (340 g) dark chocolate
1½ cups (360 ml) heavy cream
To make the raspberry filling: In a medium saucepan, combine the raspberries and sugar. Simmer over medium heat until the sugar dissolves and the liquid thickens, about 10 minutes. Remove from the heat and allow to cool.
To make the cake: Preheat the oven to 350°F (175°C). Butter two 9-inch (23-cm) round cake pans and line them with parchment.
In a medium bowl, whisk together the flour, baking powder, and salt.
In another medium bowl, whisk together the egg whites, milk, and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. Alternate adding the flour and egg mixtures to the mixer bowl, beginning and ending with the flour.
Pour the batter into the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Allow the layers to cool for 10 minutes before turning them out onto a wire rack.
To make the ganache: Place the chocolate in a medium heatproof bowl. Pour the cream into a small saucepan and bring it to a boil over medium-high heat. Pour the hot cream over the chocolate and let stand for 5 minutes, then whisk until smooth. Allow it to cool to room temperature, about 1 hour.
In the bowl of an electric mixer fitted with the whisk attachment, beat the ganache until fluffy, 3 to 5 minutes.
To assemble the cake: Place one cake layer on a plate and spread it with raspberry filling. Set the remaining layer on top and frost the outside of the cake with the ganache.
Raspberry
CLAFOUTIS
SERVES 8
Clafoutis is typically served as dessert, but because it's eggy and lightly sweet, I prefer it the next day for breakfast. I've swapped out the traditional unpitted cherries for sweet-tart raspberries, but any summer fruit would do just fine.
3 cups (300 g) fresh raspberries
1 cup (240 ml) whole milk, room temperature
2 tablespoons unsalted butter, melted
½ cup (100 g) granulated sugar
1 teaspoon vanilla extract
4 large eggs
Pinch of salt
¾ cup (90 g) all-purpose flour
Zest of 1 lemon
Powdered sugar, for dusting
Preheat the oven to 450°F (230°C). Butter a 9-inch (23-cm) cast-iron skillet.
Arrange the raspberries in the bottom of the pan in a single layer.
In a food processor, blend the milk, butter, sugar, vanilla, eggs, salt, flour, and lemon zest until smooth.
Pour the batter over the raspberries and bake until a toothpick inserted in the center comes out clean, about 30 minutes.
Allow the clafoutis to cool slightly and top it with powdered sugar before serving.
Heirloom
TOMATO CAKE
SERVES 8
Deep in August, when the tomatoes are practically falling off the vines and I've had my fill of fresh tomato sandwiches, gazpacho, and salads, I like to bake up this cake. Nothing beats the flavorful, homegrown variety of tomatoes found in your backyard or the local farmers' market.
3 to 4 medium heirloom tomatoes, halved
1¾ cups (225 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick/115 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
2 large eggs
Zest of 1 orange
1 tablespoon freshly grated ginger
Squeeze out and discard the juice and seeds from the tomatoes. Place the tomatoes in a food processor and blend until smooth. Set aside 1 cup (240 ml) of the puree for the cake and reserve the rest for another use.
Preheat the oven to 350°F (175°C). Butter a 9-by-5-inch (23-by-12-cm) loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the orange zest and ginger. Alternate adding the flour mixture and the reserved 1 cup (240 ml) tomato puree to the mixer bowl, beginning and ending with the flour.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Allow the cake to cool completely before turning out of the pan.
Peach & Tomato
PRESERVES CAKE
SERVES 8
Peaches are always best eaten whole, juices dripping down your arms, but I do love making jam with them. Combining the peach with acidic tomato balances out the sweetness and is perfect for slathering on top of this simple butter cake.
For the preserves:
2 large Roma tomatoes, roughly chopped
2 medium peaches, peeled and roughly chopped
Juice and zest of 1 lemon
1½ cups (300 g) granulated sugar
For the cake:
1½ cups (170 g) all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick/115 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup (120 ml) whole milk
To make the preserves: In a medium saucepan, combine the tomatoes, peaches, lemon juice and zest, and sugar. Bring the mixture to a boil over medium-high heat, reduce the heat to low, and simmer for 30 to 40 minutes, until the peaches are tender and the mixture has thickened. Pour it into a clean jar and refrigerate it for at least 4 hours.
To make the cake: Preheat the oven to 350°F (175°C). Butter an 8-inch (20-cm) round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla. Alternate adding the flour mixture and the milk to the mixer bowl, beginning and ending with the flour.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Turn out the cake onto a wire rack and allow it to cool completely.
Spread the preserves on top before serving.
Green Tomato
CORNMEAL CAKE
SERVES 8
I grew up eating fried green tomatoes but hadn't tried them in dessert until I was working at a farm-to-table camp one summer. Each morning, the kids and I would pick fresh veggies from the garden and head back into the kitchen, covered in dirt, to bake something with our bounty. One day, we had an abundance of green tomatoes and made a green tomato pie. We were hesitant to try it, but when it was served, everyone sighed with delight. Since then, I've been baking with green tomatoes whenever I can.
¾ cup (1½ sticks/170 g) unsalted butter
½ cup (110 g) packed light brown sugar
⅓ cup (75 ml) honey
2 large green tomatoes, thinly sliced
1 cup (130 g) all-purpose flour
½ cup (70 g) fine-ground yellow cornmeal
1 cup (200 g) granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
½ cup (120 ml) buttermilk
Preheat the oven to 350°F (175°C). Butter a 9-inch (23-cm) round cake pan.
Melt 4 tablespoons (55 g) of the butter in a small saucepan over medium heat. Remove from the heat, add the brown sugar and honey, and stir until the sugar is dissolved. Pour the mixture into the prepared pan and arrange the tomato slices on top.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
Melt the remaining ½ cup (115 g) butter, then combine it in a medium bowl with the egg and buttermilk. Whisk the mixture, then pour it into the flour mixture and stir until just combined.
Spread the batter over the tomatoes and bake until a toothpick inserted in the center comes out clean, about 30 minutes.
Let the cake cool in the pan for 15 minutes, then invert it onto a plate.
ROSEMARY CORNMEAL POUND CAKE
with Caramelized Plums
SERVES 8
I grew up eating slices of store-bought pound cake topped with gooey strawberries. I've tried creating a few variations on that childhood classic, and this one is the best I've made. The cornmeal lends a satisfying crunchy texture to the pound cake, and the caramelized plums are downright dreamy. (They're delicious over ice cream, too!)
For the cake:
2 cups (255 g) all-purpose flour
1 cup (140 g) fine-ground yellow cornmeal
1 teaspoon salt
2 tablespoons finely chopped fresh rosemary
1 cup (2 sticks/225 g) unsalted butter, room temperature
3 cups (600 g) granulated sugar
6 large eggs
2 teaspoons vanilla extract
1 cup (240 ml) heavy cream
For the caramelized plums:
2 tablespoons unsalted butter
¼ cup (55 g) packed light brown sugar
Pinch of salt
6 or 7 plums, sliced into ½-inch (12-mm) pieces
To make the cake: Preheat the oven to 350°F (175°C). Butter a 10-inch (25-cm) tube pan or 10-inch (25-cm) Bundt pan.
In a medium bowl, whisk together the flour, cornmeal, salt, and rosemary.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla. Alternate adding the flour mixture and cream to the mixer bowl, beginning and ending with the flour.
Pour the batter into the prepared pan and bake until a tester inserted in the center comes out clean, 60 to 65 minutes. Cool the cake in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
To make the caramelized plums: In a large skillet, melt the butter over medium heat. Stir in the brown sugar and salt. When the sugar has dissolved, add the plums in one layer and cook, turning them once, until they are tender and golden brown. Remove from the heat.
Serve each slice of pound cake with a heaping pile of caramelized plums on top.
Cantaloupe
MOUSSE CAKE
SERVES 8
This cake is light, airy, and the very definition of refreshing. You could easily swap out the cantaloupe for honeydew or watermelon.
For the crust:
1½ cups (130 g) graham cracker crumbs (from about 12 whole crackers)
2 tablespoons granulated sugar
Zest of 2 limes
Pinch of salt
4 tablespoons (55 g) unsalted butter, melted
For the filling:
¼ cup (28 g) unflavored gelatin
⅓ cup (75 ml) cold water
1 large cantaloupe, seeded and cut into ½-inch (12-mm) chunks
5 large eggs, separated
1½ cups (300 g) granulated sugar
Fresh mint leaves, for garnishing
To make the crust: Preheat the oven to 350°F (175°C). Butter a 9-inch (23-cm) springform pan.
In a large bowl, combine the graham cracker crumbs, sugar, lime zest, salt, and butter. Press the mixture evenly into the bottom of the prepared pan and bake until crisp, 10 to 12 minutes.
To make the filling: In a cup, sprinkle the gelatin over the cold water and let stand until softened, about 5 minutes.
Place the cantaloupe in a blender and process until smooth. You should have about 2½ cups (600 ml) of puree. Pour into a medium saucepan, add the gelatin, and heat over medium, stirring, until the gelatin is dissolved. Remove from the heat.
Fill a large bowl with ice and place a smaller bowl inside it. In a medium bowl, whisk together the egg yolks and 1 cup (200 g) of the sugar. Pour in a third of the hot cantaloupe mixture, whisking constantly, then pour the egg yolk mixture back into the pan with the hot cantaloupe. Cook over medium heat, stirring constantly, until the mixture has thickened, 3 to 4 minutes. Pour it through a fine-mesh sieve into the bowl set in the ice and whisk until the mixture starts to set, 3 to 5 minutes.
In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. Add the remaining ½ cup (100 g) sugar and whisk until stiff peaks form, about 3 minutes. Fold the egg whites into the melon mixture, making sure they are fully incorporated.
Mound the filling into the prepared crust and refrigerate for at least 2 hours. Garnish with the mint.
CARROT & BEET CUPCAKES
with Beet–Cream Cheese Frosting
MAKES 12
The earthy flavor of the beets makes these little cakes special. That bright pink frosting helps too.
For the cupcakes:
2 cups (255 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups (300 g) granulated sugar
¾ cup (180 ml) vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup (150 g) finely grated beets
1 cup (90 g) finely grated carrots
For the frosting:
1 ounce (28 g) cream cheese, room temperature
4 tablespoons (55 g) unsalted butter, room temperature
2 tablespoons finely grated beet
1 cup (100 g) powdered sugar
To make the cupcakes: Preheat the oven to 350°F (175°C). Butter a 6-cup muffin pan or six ramekins.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a medium bowl, whisk together the sugar, oil, eggs, and vanilla. Pour the wet ingredients into the dry mixture and stir until just combined. Stir in the beets and carrots.
Divide the batter among the prepared muffin cups or ramekins and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer the cupcakes to a wire rack and allow them to cool completely.
To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter until creamy and smooth, 3 to 5 minutes. Add the beet and powdered sugar and beat until smooth.
Spread the tops of the cooled cupcakes with frosting.
CARROT CUPCAKES
with Honey Cream Cheese Frosting
MAKES 12
My sister was married on a beautiful day in a garden, surrounded by herbs, tomato plants, and clucking chickens. It was simply perfect, and I had the honor of baking these cupcakes as her wedding cake. The frosting is what makes these distinctive—the pronounced honey flavor pairs so well with the spiced carrot cake.
For the cake:
1 cup (110 g) pecan halves, plus more for garnishing
2 cups (255 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups (440 g) packed dark brown sugar
1 cup (240 ml) vegetable oil
4 large eggs
3 cups (270 g) grated carrots
For the frosting:
2 (8-ounce/226-g) packages cream cheese, room temperature
½ cup (1 stick/115 g) unsalted butter, room temperature
⅔ cup (165 ml) honey
1 cup (100 g) powdered sugar
To make the cake: Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
Spread the pecans in a single layer on a baking sheet and toast them in the oven just until they become aromatic, about 6 minutes. Remove them from the pan and roughly chop them.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger.
In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and eggs until well blended, 1 to 2 minutes. Add the flour mixture, stirring until just blended. Stir in the carrots and pecans.
Divide the batter evenly among the paper liners, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Transfer the cupcakes to a wire rack and allow them to cool completely.
To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and honey until light and fluffy, 3 to 4 minutes. Add the powdered sugar and beat until smooth.
Frost the cupcakes and press pecan halves or chopped pecans on top.
ZUCCHINI CHOCOLATE CAKE
with Dark Chocolate Ganache
SERVES 8
After closing my stand at the farmers' market one weekend, I was handed a box full of a friend's leftover zucchini … about thirty of them. I was determined to use every last one, and this recipe was by far the best result of that challenge. Despite all the sugar and decadent ganache, the veggies in this cake make it seem a bit virtuous.
For the cake:
2¼ cups (285 g) all-purpose flour
½ cup (40 g) unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks/225 g) unsalted butter, room temperature
1¾ cups (350 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup (120 ml) whole milk
2 cups (200 g) finely grated zucchini
For the ganache:
4 ounces (115 g) dark chocolate, at least 60% cocoa, chopped
½ cup (120 ml) heavy cream
To make the cake: Preheat the oven to 350°F (175°C). Butter a 10-inch (25-cm) Bundt pan.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, scraping the sides of the bowl after each addition. Stir in the vanilla. Alternate adding the flour mixture and milk to the mixer bowl, beginning and ending with the flour. Stir in the zucchini.
Pour the batter into the prepared pan and bake the cake until a tester inserted into the center comes out clean, about 50 minutes. Allow the cake to cool for 10 minutes in the pan before inverting it onto a wire rack to cool completely.
To make the ganache: Place the chocolate in a medium heatproof bowl. Pour the cream into a small saucepan and bring it to a boil over medium-high heat. Pour the hot cream over the chocolate and let it stand for 5 minutes. Whisk until smooth.
Pour the ganache over the cake.
Summer Squash &
BANANA CAKE
SERVES 8
If I can grow anything well, it's squash. I always seem to plant far too much, and I usually have it coming out of my ears by July. I love sautéing it in a little olive oil or eating it raw in a salad, but it also adapts well to baking. I used yellow crookneck squash here, but any variety would do.
For the cake:
2 cups (255 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1½ cups (330 g) packed light brown sugar
¾ cup (180 ml) vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup (100 g) finely grated yellow squash
2 large ripe bananas, mashed
For the frosting:
1 (8-ounce/226-g) package cream cheese, room temperature
4 tablespoons (55 g) unsalted butter, room temperature
1 teaspoon vanilla extract
1 cup (100 g) powdered sugar
To make the cake: Preheat the oven to 350°F (175°C). Butter a 10-inch (25-cm) round cake pan.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, whisk together the brown sugar, oil, eggs, and vanilla. Stir in the squash and bananas. Add the dry ingredients and stir until just combined.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour. Turn out onto a wire rack and allow the cake to cool completely.
To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter until fluffy and smooth, 3 to 5 minutes. Add the vanilla and powdered sugar and beat to combine.
Spread the frosting on top of the cake.
PISTACHIO-GINGER SHORTCAKES
with Roasted Apricots
MAKES 6
The combination of ginger and apricot is warm and comforting, perfect for the late days of summer when the evenings turn cool.
For the apricots:
6 apricots, pitted and quartered
¼ cup (55 g) packed light brown sugar
For the shortcakes:
4 tablespoons (55 g) unsalted butter, chilled
1¾ cups (225 g) all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
2 tablespoons granulated sugar, plus more for sprinkling
½ teaspoon ground ginger
½ cup (65 g) pistachios, roughly chopped
¾ cup (180ml) chilled heavy cream, plus more for brushing tops
For the ginger crème fraîche and assembly:
1 (8-ounce/225-g) container crème fraîche
2 teaspoons finely grated fresh ginger
2 tablespoons honey
1 tablespoon lemon thyme, for garnishing
To make the apricots: Preheat the oven to 400°F (205°C). Arrange the apricots, cut-side up, on a baking sheet. Sprinkle with the brown sugar and roast until the apricots are tender, 15 to 20 minutes. Remove from the oven and lower the oven temperature to 375°F (190°C).
To make the shortcakes: Grate the butter into a small bowl using the large side of a cheese grater. Stick the grated butter in the freezer for about 20 minutes.
In a large bowl, whisk together the flour, baking powder, salt, sugar, ginger, and pistachios. Add the butter and cut it in with a fork. Add the cream and mix until just combined.
On a floured work surface, pat the dough into a round about ½ inch (12 mm) thick. Using a 3-inch (7.5-cm) biscuit cutter, cut out the shortcakes. Transfer them to a baking sheet, brush the tops with cream, and sprinkle them with sugar. Bake until golden brown, 16 to 18 minutes, and transfer them to a wire rack to cool.
To make the ginger crème fraîche: While the shortcakes are cooling, in a medium bowl, whisk together the crème fraîche, ginger, and honey.
To assemble the shortcakes: Cut the shortcakes in half horizontally and fill them with crème fraîche and apricots; sprinkle with lemon thyme.
PEACH BUNDT
with Bourbon–Brown Butter Glaze
SERVES 8
This cake combines two of the best things to come from the South—peaches and bourbon.
For the cake:
2½ cups (315 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks/225 g) unsalted butter, melted
1½ cups (330 g) packed dark brown sugar
3 large eggs
1½ teaspoons vanilla extract
3 medium peaches, peeled and chopped into ½-inch (12-mm) pieces
For the glaze:
3 tablespoons (45 g) unsalted butter
1 cup (100 g) powdered sugar
2 tablespoons bourbon
To make the cake: Preheat the oven to 350°F (175°C). Butter a 10-inch (25-cm) Bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the butter, brown sugar, eggs, and vanilla. Add the flour mixture and stir until just combined. Stir in the peaches. Pour the batter into the prepared pan and bake until a tester inserted in the center comes out clean, 50 to 55 minutes. Cool the cake for 10 minutes in the pan before inverting it onto a wire rack.
To make the glaze: Melt the butter in a small saucepan over medium heat and cook, stirring occasionally, until it turns golden brown and nutty scented.
Pour the butter into a medium bowl and whisk in the powdered sugar and bourbon.
Pour the glaze over the warm cake.
Plum & Apricot
UPSIDE-DOWN CAKE
SERVES 8
I keep a handwritten copy of this recipe in my kitchen and have been tweaking it for years. It originally called for peaches, but I love using sweet-tart fruit like apricots and plums, and will even throw in a few sour cherries on occasion. No matter what fruit you use, always serve this cake warm with a scoop of vanilla ice cream.
4 tablespoons (55 g) unsalted butter
¾ cup (165 g) packed light brown sugar
3 plums, sliced into ½-inch (12-mm) pieces
3 apricots, sliced into ½-inch (12-mm) pieces
1 cup (130 g) all-purpose flour
½ cup (60 g) hazelnut flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick/115 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup (120 ml) whole milk
Preheat the oven to 350°F (175°C). Butter a 9-inch (23-cm) round cake pan.
Melt the butter in a small saucepan, then add the brown sugar and stir until it is dissolved. Pour the mixture into the prepared pan and arrange the plums and apricots in a single layer on top.
In a small bowl, whisk together the all-purpose flour, hazelnut flour, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla. Alternate adding the flour mixture and milk to the mixer bowl, beginning and ending with the flour.
Spread the batter over the plums and apricots in the pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes.
Let the cake cool in the pan for 15 minutes, then invert it onto a plate.
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