DOUGHNUT CAKE
SERVES 10
My home is surrounded by apple orchards, and each fall I find myself in their little stores, cup of hot mulled cider in my hands, breathing in the scent of freshly fried doughnuts covered in cinnamon sugar. I'm honoring that tradition with this recipe, the cake version of my favorite autumn treat.
3 cups (720 ml) fresh apple cider
2½ cups (315 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon ½ teaspoon freshly grated nutmeg
1½ cups (330 g) packed light brown sugar
3 large eggs
¾ cup (1½ sticks/170 g) unsalted butter, melted
1 large Granny Smith apple, peeled, cored, and finely diced
Cinnamon and sugar, for sprinkling
In a medium saucepan, bring the cider to a boil over medium-high heat. Reduce the heat to medium-low and allow the cider to simmer until it is reduced to 1 cup (240 ml), about 25 minutes. Allow it to cool.
Preheat the oven to 350°F (175°C). Butter a 10-inch (25-cm) Bundt pan.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
In a medium bowl, whisk together the brown sugar, eggs, butter, and apple cider. Pour the cider mixture into the flour mixture and stir until just combined. Stir in the apple.
Pour the batter into the prepared pan and bake for 50 to 55 minutes, until a tester inserted in the center comes out clean. Invert the cake onto a wire rack and sprinkle it with cinnamon sugar while still warm.
APPLE-PECAN CAKE
with Apple Cider Caramel
SERVES 8
If you can, visit your local apple orchard to get the freshest, most flavorful apple cider to use in this caramel sauce. It makes all the difference.
For the apple cider caramel:
1 cup (240 ml) fresh apple cider
1 cup (220 g) packed dark brown sugar
½ cup (120 ml) heavy cream, room temperature
1 tablespoon unsalted butter, room temperature
½ teaspoon sea salt
For the cake:
1½ cups (170 g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
¾ cup (1½ sticks/170 g) unsalted butter, room temperature
1½ cups (330 grams) packed dark brown sugar
3 large eggs
2 large apples, peeled, cored, and chopped into ½-inch (12-mm) pieces
1 cup (100 g) pecan halves, toasted and chopped
To make the apple cider caramel: In a medium saucepan, bring the cider to a boil over medium-high heat, reduce the heat to medium-low, and allow the cider to simmer until it is reduced to ¼ cup (60 ml), about 10 minutes. Add the brown sugar and stir constantly until the sugar dissolves and the syrup is bubbling.
Stop stirring and allow the mixture to boil over medium-high heat, until it turns deep amber (375°F/190°C on a candy thermometer). Remove the pan from the heat and carefully pour in the cream. With a wooden spoon, stir until smooth, then stir in the butter and salt. Allow the caramel to cool.
To make the cake: Preheat the oven to 350°F (175°C). Butter an 8-inch (20-cm) square baking ban.
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. Add the flour and mix until just combined. Stir in the apples and pecans.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Allow the cake to cool completely in the pan.
To serve, warm the caramel sauce and pour over each slice.
APPLE SKILLET CAKE
with Rosemary Crumble
SERVES 8
Apples and rosemary are often paired with pork, but they work really well in sweet dishes too. I like to use Honeycrisp apples for this cake as their sweet-tart flavor distinguishes them from the other varieties.
For the crumble:
1 cup (130 g) all-purpose flour
½ cup (110 g) packed light brown sugar
¼ teaspoon salt
4 tablespoons (55 g) unsalted butter, room temperature
1 tablespoon roughly chopped rosemary
For the cake:
1¾ cups (225 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅓ cup (75 g) unsalted butter, room temperature
1 cup (220 g) packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup (120 ml) whole milk
1 large apple, peeled, cored, and diced
To make the crumble: In the bowl of a food processor, combine the flour, brown sugar, salt, butter, and rosemary and pulse until clumps form. Place the mixture in the freezer until ready to use.
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 flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar together 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 vanilla. Alternate adding the flour mixture and milk to the mixer bowl, beginning and ending with the flour. Fold in the apples.
Pour the mixture into the prepared pan and sprinkle the crumble on top.
Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Allow the cake to cool slightly before serving.
Brown Butter
APPLE STACK CAKE
SERVES 8
The stack cake hails from the southern Appalachian Mountains. It was traditionally served as a wedding cake; friends and family would bring the layers, and the bride's family would add the filling. I've switched the traditional dried apple filling and molasses glaze for sautéed apples and spiced whipped cream.
For the cake:
3 cups (385 g) all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks/225 g) unsalted butter, room temperature
2 cups (400 g) granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup (240 ml) whole milk
1½ cups (150 g) pecan halves
For the filling:
4 tablespoons (55 g) unsalted butter
3 tablespoons packed light brown sugar
3 large apples, cored, and cut into thick slices
For the whipped cream and assembly:
1 cup (240 ml) heavy cream
1 tablespoon powdered sugar
3 tablespoons (45 ml) maple syrup
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ cup (50 g) pecan halves, for garnishing
To make the cake: Preheat the oven to 350°F (175°C). Butter three 9-inch (23-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 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 milk to the mixer bowl, beginning and ending with the flour. Stir in the pecans.
Divide the batter evenly among the prepared pans. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Allow the cakes to cool completely in the pans.
To make the filling: While the cakes are cooling, in a large skillet, melt the butter over medium heat, stirring occasionally, until it turns golden brown and nutty scented. Add the brown sugar and apples and cook until the apples are tender, about 5 minutes.
To make the whipped cream: In a chilled bowl, combine the cream, powdered sugar, maple syrup, cinnamon, and ginger. Using a chilled whisk, whip by hand or with an electric mixer until soft peaks form.
To assemble the cake: Transfer one cake layer to a plate and top it with half of the apples. Place the second layer on top and add the remaining apples. Set the remaining cake layer in place, spread whipped cream over the top, and garnish with the pecans.
Autumn
BREAKFAST CAKE
SERVES 8
When the mornings are just starting to turn crisp and cool, I love to wrap up with a blanket and have a slice of this breakfast cake with a cup of tea on my front porch.
For the cake:
1 cup (130 g) all-purpose flour
1 cup (125 g) whole-wheat flour
1 cup (80 g) old-fashioned oats
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cardamom
1 small pear, peeled, cored, and finely grated (about 1 cup/110 g)
1 small sweet potato, peeled and finely grated (about 1 cup/110 g)
½ cup (1 stick/115 g) unsalted butter, melted
1 cup (220 g) packed light brown sugar
1 cup (240 ml) buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup (135 g) hazelnuts, toasted and roughly chopped
For the whipped cream:
½ cup (120 ml) heavy cream
2 tablespoons powdered sugar
½ teaspoon ground cinnamon
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 both flours, the oats, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.
Place the pear and sweet potato in a large bowl and stir in the butter, brown sugar, buttermilk, eggs, and vanilla. Pour the wet ingredients into the flour mixture and stir until just combined. Stir in ½ cup (70 g) of the hazelnuts.
Pour the batter into the prepared pan and top it with the remaining hazelnuts. Bake the cake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Allow it to cool completely in the pan.
To make the whipped cream: Combine the cream, powdered sugar, and cinnamon in a chilled bowl and, using a chilled whisk, whip by hand or with an electric mixer until soft peaks form.
Serve the cake with dollops of cinnamon whipped cream.
Irish Cheddar
APPLE CAKE
SERVES 8
When I was a kid, my mom would always say apple pie was best served with a slice of cheddar cheese. I thought she was crazy until she finally got me to try it. This cake is a twist on that idea.
Starting with cheddar biscuit dough patted into the bottom of a pie plate, it's then filled with apples and covered with more dough. Almost like a cobbler sandwich.
2 medium apples, peeled, cored, and diced
¼ cup (55 g) packed light brown sugar
½ teaspoon ground cinnamon
½ cup (1 stick/115 g) unsalted butter, cold
2 cups (255 g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
⅓ cup (65 g) granulated sugar
½ cup (120 ml) heavy cream
1 large egg
½ cup (60 g) grated sharp cheddar cheese
Raw sugar, for sprinkling
In a medium bowl, combine the apples, brown sugar, and cinnamon.
Preheat the oven to 375°F (190°C). Butter a 9-inch (23-cm) pie plate.
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, and sugar. Add the butter and cut it in with a fork. Pour in the cream, egg, and cheese, and stir until it comes together in a shaggy dough. Knead the dough 5 to 7 times in the bowl, then turn it out onto a floured work surface. Halve the dough and pat half into the bottom of the pie plate.
Spread the apple mixture over the crust and then cover it with the remaining dough. Sprinkle the top with raw sugar. Cut a slit in the top and bake for 40 to 45 minutes, or until the surface of the dough is browned. Allow to cool slightly in the pan before serving.
PUMPKIN ROLL
with Salted Caramel Cream
SERVES 10
This dessert pays homage to the parchment-wrapped slices of pumpkin roll I get every October from our farm store.
For the cake:
Powdered sugar, for dusting
¾ cup (90 g) all-purpose flour
1 cup (200 g) granulated sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon salt
3 large eggs
⅔ cup (165 g) canned pumpkin puree
For the caramel sauce and filling:
1 cup (220 g) packed light brown sugar
½ cup (120 ml) heavy cream, room temperature
5 tablespoons (70 g) unsalted butter, room temperature
1 teaspoon sea salt
1 (8-ounce/226-g) package cream cheese, room temperature
2 cups (200 g) powdered sugar, plus more for dusting
To make the cake: Preheat the oven to 350°F (175°C). Butter a 10-by-15-inch (25-by-38-cm) jelly-roll pan. Line the bottom with parchment paper and butter the paper. Lay a clean kitchen towel out on your work surface and dust it with powdered sugar.
In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
In a medium bowl, whisk together the eggs and pumpkin puree. Pour the egg mixture into the flour mixture and stir.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 15 minutes.
Run a knife around the edges of the pan to loosen the cake. Turn the cake onto the prepared towel, leaving the paper on. Fold the sides of the towel over and roll up the cake in the towel. Allow it to cool, seam-side down.
To make the caramel sauce and filling: In a medium saucepan, heat the brown sugar and ¼ cup (60 ml) water over medium-high and stir until the sugar dissolves and the syrup is bubbling. Stop stirring and allow the caramel to boil until it turns deep amber. Watch it closely—it burns easily. Remove the pan from the heat and carefully pour in the cream. With a wooden spoon, stir until the caramel is smooth. Stir in 1 tablespoon of the butter and the salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and remaining 4 tablespoons (55 g) butter until smooth and creamy, 3 to 5 minutes. Add 1 cup (240 ml) of the caramel sauce (you might have to reheat it just slightly so it's pourable, but make sure it's not too hot) and beat to combine. Add the powdered sugar, ½ cup (50 g) at a time, until the filling is smooth.
To assemble the cake: Unroll and peel off the paper. Spread the filling over the cake. Roll up the cake and place it seam-side down; trim the ends. Top with powdered sugar and caramel sauce.
SPICED PUMPKIN CUPCAKES
with Bourbon Buttercream
MAKES 12
The scent of these spiced cupcakes wafting through your kitchen on a chilly day is the very essence of the season. I've topped them off using a buttercream with a kick—bourbon is a nice contrast to the sweet pumpkin flavor.
For the cupcakes:
2 cups (255 g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
½ cup (1 stick/115 g) unsalted butter, room temperature
1 cup (220 g) packed dark brown sugar
½ cup (100 g) granulated sugar
1 cup (245 g) canned pumpkin puree
1½ teaspoons vanilla extract
2 large eggs
½ cup (120 ml) buttermilk
For the frosting:
1 cup (2 sticks/225 g) unsalted butter, softened
3 cups (300 g) powdered sugar, sifted
¼ teaspoon salt
3 tablespoons (45 ml) bourbon
1 teaspoon vanilla extract
1 to 2 tablespoons whole milk
Cinnamon and sugar, for sprinkling
To make the cupcakes: Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the pumpkin puree and vanilla. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Alternate adding the flour mixture and buttermilk to the mixer bowl, beginning and ending with the flour.
Divide the batter evenly among the paper liners, filling each about three-quarters full. Bake until a toothpick inserted into a cupcake center comes out clean, 17 to 20 minutes. Turn out onto a wire rack and allow the cupcakes to cool completely.
To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth, 2 to 3 minutes. Add in the powdered sugar, salt, bourbon, and vanilla and beat until light and fluffy, adding enough milk to reach the desired consistency.
Top the cupcakes with frosting and a sprinkling of cinnamon sugar.
PUMPKIN CREPE CAKE
with Sweet Potato Caramel Sauce
SERVES 8
There's something so satisfying about making this cake. Sure, it takes a lot of time and patience, flipping so many crepes, but it's all worth it when you're sitting down with a slice and contemplating the towering layers filled with spiced pastry cream and topped with sweet potato caramel sauce.
For the caramel sauce:
4 pounds (1.8 kg) sweet potatoes, peeled and roughly chopped
¼ cup (50 g) granulated sugar
¼ cup (60 ml) heavy cream
2 tablespoons unsalted butter, room temperature
For the pastry cream:
2 cups (480 ml) whole milk
⅔ cup (130 g) granulated sugar
Pinch of salt
6 large egg yolks
⅓ cup (40 g) all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
2 tablespoons unsalted butter, cut into small pieces
For the crepes:
1½ cups (170 g) all-purpose flour
2 tablespoons granulated sugar
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground ginger
2 cups (480 ml) whole milk
4 large eggs
1 teaspoon vanilla extract
½ cup (125 g) canned pumpkin puree
3 tablespoons (45 g) unsalted butter, melted
To make the caramel sauce: Preheat the oven to 400°F (205°C). Place the sweet potatoes and 1 cup (240 ml) water in a 9-by-13-inch (23-by-33-cm) baking pan. Roast for 55 to 60 minutes or until the sweet potatoes are tender. Pour the sweet potatoes and liquid into a cheesecloth-lined strainer set over a large bowl and let them sit for half an hour. When they have cooled, squeeze them in the cheesecloth to extract the remaining liquid. Discard the solid sweet potatoes.
In a medium saucepan, bring the sweet potato liquid and sugar to a boil over medium-high heat. Reduce the heat to medium-low and allow the syrup to cook, stirring occasionally, until the liquid has reduced and thickened. Remove from the heat, stir in the cream and butter, and allow to cool.
To make the pastry cream: In a medium saucepan, combine the milk, ⅓ cup (65 g) of the sugar, and the salt. Heat over medium until the mixture begins to simmer.
In a large bowl, whisk together the egg yolks, flour, cinnamon, nutmeg, and the remaining ⅓ cup (65 g) sugar. Whisking constantly, slowly pour ½ cup (120 ml) of the milk mixture into the egg yolks. When the mixture is combined, pour it back into the saucepan with the remaining milk mixture and cook, whisking constantly, until the mixture is thickened. Pour through a fine-mesh sieve into a bowl. Stir in the butter until it is completely melted. Press plastic wrap directly on the top and refrigerate until cool.
To make the crepes: Place all the ingredients except the butter in a food processor and blend until smooth.
Melt about 1 teaspoon of the butter in a 10-inch (25-cm) skillet over medium heat. Add ¼ cup (60 ml) of the batter and swirl so the batter covers the pan. Let the crepe cook for about a minute, or until the crepe is set. Flip it and cook for another 30 seconds. Transfer the crepe to a wire rack to cool. Continue until all the crepe batter has been used.
To assemble the cake: Place one crepe on a serving plate and spread a thin layer of pastry cream on top. Lay a second crepe on top and add another layer of pastry cream. Continue until all the remaining crepes and pastry cream have been used. Pour the caramel sauce over the top.
Pumpkin & Apple
RICE PUDDING CAKE
SERVES 8
Pumpkin, apples, cranberries, hazelnuts—this cake is synonymous with the flavors of fall. Most of the time, I serve it as an indulgent weekend breakfast, eaten by a crackling fire.
For the cake:
1 cup (200 g) Arborio rice
3 cups (720 ml) whole milk
1 cup (220 g) packed light brown sugar
1 cup (245 g) canned pumpkin puree
1 teaspoon vanilla extract
1 tablespoon dark unsulfured molasses
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
3 large eggs
For the topping:
2 large apples, cored, peeled, and diced
½ cup (50 g) dried cranberries
¼ cup (55 g) packed light brown sugar
¼ teaspoon ground cinnamon
½ cup (70 g) hazelnuts, toasted and chopped, for garnishing
To make the cake: In a medium saucepan, combine the rice, milk, and brown sugar and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and cook until the rice is tender and the milk is absorbed, about 5 to 7 minutes. Allow to cool completely.
Preheat the oven to 325°F (165°C). Butter a 9-inch (23-cm) springform pan.
In a medium bowl, whisk together the pumpkin puree, vanilla, molasses, cinnamon, ginger, salt, and eggs. Stir the pumpkin mixture into the rice mixture. Pour it into the prepared pan and bake until firm to the touch, 30 to 35 minutes. Cool to room temperature.
To make the topping: In a medium saucepan, combine the apples, cranberries, brown sugar, and cinnamon and heat over medium, stirring occasionally, until the apples are tender, about 20 minutes.
To serve, top each slice with the apple-cranberry compote and sprinkle with hazelnuts.
SWEET POTATO CUPCAKES
with Marshmallow Frosting
MAKES 12
Sweet potato casserole is my favorite thing on the Thanksgiving table. This cupcake is inspired by my family's version—while most recipes call for a sprinkling of pecans or marshmallows, we've always topped our casserole with both.
For cupcakes:
2 large sweet potatoes, peeled and cut into chunks
1 cup (130 g) all-purpose flour
1 cup (140 g) cake flour
1½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
1 cup (220 g) packed dark brown sugar
2 large eggs
½ cup (120 ml) vegetable oil
½ cup (120 ml) whole milk
1 teaspoon vanilla extract
For the frosting and assembly:
3 large egg whites
1 cup (200 g) granulated sugar
Pinch of salt
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
12 pecan halves, for topping
To make the cupcakes: Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
Place the sweet potatoes in a medium saucepan and cover them with water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 10 minutes. Drain and puree them in a food processor until smooth. Allow them to cool.
In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, salt, cinnamon, and nutmeg.
In a medium bowl, whisk together the brown sugar, eggs, and sweet potato puree. Whisk in the oil, milk, and vanilla. Pour the sweet potato mixture into the flour mixture and stir until just combined.
Divide the batter evenly among the paper liners, filling each about two-thirds full. Bake for 17 to 20 minutes, until a toothpick inserted in the center comes out clean. Transfer the cupcakes to a wire rack and allow them to cool completely.
To make the frosting: In a heatproof bowl, over a pot of simmering water, combine the egg whites, sugar, salt, and cream of tartar. Whisk until the mixture is warmed through and the sugar has dissolved. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment and beat the mixture on high speed until stiff, glossy peaks form, 5 to 7 minutes. Mix in the vanilla.
To assemble the cupcakes: Preheat the broiler. Frost each cupcake and top with a pecan. Place the cupcakes under the broiler for a few minutes, until the frosting is lightly browned.
SWEET POTATO SAGE CAKE
with Maple Glaze
SERVES 8
The earthy, slightly musky scent and flavor of sage paired with sweet potato make this cake something special.
For the cake:
1 large sweet potato, peeled and cut into chunks
1½ cups (170 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup (200 g) granulated sugar
3 large eggs
½ cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 tablespoon finely chopped sage leaves
For the maple glaze:
⅓ cup (35 g) powdered sugar
2 tablespoons maple syrup
To make the cake: Preheat the oven to 350°F (175°C). Butter a 9-by-5-inch (23-by-12-cm) loaf pan.
Place the sweet potato in a medium saucepan and cover with water. Bring to a boil over medium-high heat and cook until the potato is tender, about 10 minutes. Drain it and puree in a food processor until smooth. Allow the puree to cool.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger.
In a large bowl, whisk together the sugar, eggs, oil, vanilla, and sweet potato puree. Pour the flour mixture into the sweet potato mixture and stir until just combined. Stir in the sage.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean. Turn out onto a wire rack and allow to cool slightly.
To make the maple glaze: In a small bowl, whisk together the powdered sugar and maple syrup until smooth. Pour the glaze over the warm cake.
BUTTERNUT SQUASH CAKE
with Cinnamon-Walnut Filling
SERVES 8
I like to wrap this hearty cake up in parchment and twine and give it as a gift to friends. It's easy to transport, and everyone loves the gooey cinnamon filling.
1 small butternut squash, peeled and cut into chunks
2 cups (440 g) packed brown sugar
2½ teaspoons ground cinnamon
½ cup (50 g) walnuts, chopped
4 tablespoons (55g) unsalted butter, melted
1½ cups (170 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon freshly grated nutmeg
2 large eggs
¼ cup (60 ml) vegetable oil
Preheat the oven to 350°F (175°C). Butter a 9-by-5-inch (23-by-12-cm) loaf pan.
Place the squash in a medium saucepan and cover with water. Bring to a boil over medium-high heat and cook until the squash is tender, about 10 minutes. Drain it and puree in a food processor until smooth. Allow the puree to cool. Measure out 1 cup (240 ml) of the cooled butternut squash puree and save the remainder for another use.
In a medium bowl, stir together 1 cup (220 g) of the brown sugar, 1½ teaspoons of the cinnamon, the walnuts, and the butter.
In another medium bowl, whisk together the flour, baking powder, salt, remaining 1 teaspoon cinnamon, and the nutmeg.
In a large bowl, whisk together the puree, remaining 1 cup (220 g) brown sugar, eggs, and oil. Pour the flour mixture into the squash mixture and stir to combine.
Pour the batter into the prepared pan, filling it halfway, then sprinkle on the walnut mixture. Cover the nuts with the remaining batter. Bake the cake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
SWEET POTATO WHOOPIE PIES
with Molasses Filling
MAKES 12
They're called pies and look like cookies—but they're actually little cakes filled with frosting.
For the cakes:
2 large sweet potatoes, peeled and cut into chunks
3 cups (385 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoon ground cinnamon
1½ teaspoons ground ginger
¼ teaspoon freshly grated nutmeg
2 cups (440 g) packed light brown sugar
1 cup (240 ml) vegetable oil
1 teaspoon vanilla extract
2 large eggs
For the filling:
½ cup (1 stick/115 g) unsalted butter, room temperature
1 (8-ounce/226-g) package cream cheese, room temperature
2 tablespoons dark unsulfured molasses
1 cup (100 g) powdered sugar, plus more for dusting
To make the cakes: Preheat the oven to 350°F (175°C). Butter two large baking sheets.
Place the sweet potatoes in a medium saucepan and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 10 minutes. Drain them and puree in a food processor until smooth. Allow the puree to cool.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large bowl, whisk together the brown sugar, oil, vanilla, and sweet potato puree. Add the eggs one at a time, whisking to combine, then stir in the flour mixture.
Drop scoops of batter, about 2 tablespoons each, onto the prepared baking sheets, placing them about 2 inches (5 cm) apart. You should be able to fit about 6 on each sheet (remember, you need an even number for the assembly). Bake the cakes until a toothpick inserted in the center comes out clean, 12 to 15 minutes total, rotating the baking sheets between the upper and lower oven racks after they've been in for about 6 minutes. Transfer the cakes to a wire rack and allow them to cool completely. Repeat so that you have 24 cakes.
To make the filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth and creamy, 3 to 5 minutes. Beat in the molasses. Reduce the speed and add the powdered sugar, ½ cup (50 g) at a time, and beat until slightly fluffy.
To assemble the whoopie pies: Spread a heaping tablespoon of filling onto the flat side of half the cakes, then top each with another cake to make sandwiches. Dust the sandwiches with powdered sugar before serving.
Roasted Kabocha Squash
CINNAMON ROLL CAKE
with Sage-Maple Glaze
SERVES 8
I love kabocha squash because it's naturally sweet and creamy, but if you can't find it, butternut squash or even pumpkin makes a fair substitute.
For the dough:
1 kabocha squash, peeled, seeded, and cut into chunks
1 package (2¼ teaspoons/10 g) active dry yeast
¼ cup (60 ml) warm water (110°F/ 45°C)
3 cups (385 g) all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ cup (120 ml) whole milk, room temperature
6 tablespoons (¾ stick/85 g) unsalted butter, melted
1 large egg
For the roll assembly:
¾ cup (165 g) packed light brown sugar
1 tablespoon ground cinnamon
4 tablespoons (55 g) unsalted butter, melted
For the glaze:
1 cup (100 g) powdered sugar
2 tablespoons unsalted butter, melted
¼ cup (60 ml) maple syrup
¼ teaspoon finely chopped fresh sage leaves
Pinch of salt
To make the dough: Place the squash in a medium saucepan and cover with water. Bring to a boil over medium-high heat and cook until the squash is tender, about 10 minutes. Drain it and puree in a food processor until smooth. Allow the puree to cool. Measure out 1 cup (240 ml) of the cooled puree and save the remainder for another use.
In a small bowl, combine the yeast and warm water and let the mixture stand until foamy, about 5 minutes.
In a large bowl, whisk together the flour, sugar, salt, cinnamon, and ginger.
In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast mixture, squash puree, milk, butter, and egg. With the mixer on medium speed, add the flour mixture about a third at a time, until a soft dough forms. Switch to the dough hook and knead until the dough is elastic and pulls away from the sides of the mixer bowl.
Place the dough in a lightly buttered bowl, cover it loosely with a damp kitchen towel, and allow it to rise until doubled in size, about 1 hour.
To assemble the roll: In a small bowl, mix the brown sugar and cinnamon.
Lightly butter a 9-inch (23-cm) cast-iron skillet. On a floured work surface, roll the dough into a 12-by-18-inch (30.5-by-46-cm) rectangle. Brush the butter over the dough and sprinkle it with the cinnamon sugar.
Using a sharp knife, cut the dough crosswise into six 2-inch- (5-cm-) wide strips. Roll up one strip and place it in the center of the prepared pan. Continue wrapping dough strips around the first roll until you have one large cinnamon roll.
Cover the cake with a damp kitchen towel and let it rise until it has again doubled in size, about 1 hour.
Preheat the oven to 350°F (175°C). Bake for 30 to 35 minutes, until lightly browned. Allow the cake to cool slightly.
To make the glaze: While the cake is cooling, in a medium bowl, whisk together the powdered sugar, butter, and maple syrup until smooth. Stir in the sage and salt. Pour the glaze over the warm cake.
Autumn
GRAPE CAKE
SERVES 8
This cake is perfect for the grapes that show up at farmers' markets in the late fall. Try mixing different varieties, some sweet and some tart.
1 cup (130 g) all-purpose flour
¾ cup (105 g) almond flour
1½ teaspoons baking powder
½ teaspoon salt
2 large eggs
¾ cup (150 g) granulated sugar
Zest of 1 lemon
⅓ cup (75 ml) whole milk
¼ cup (60 ml) extra-virgin olive oil
4 tablespoons (55 g) unsalted butter, melted
2 cups (300 g) whole seedless grapes
Preheat the oven to 350°F (175°C). Butter a 9-inch (23-cm) round cake pan.
In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
In another large bowl, whisk together the eggs, sugar, and lemon zest. Whisk in the milk, oil, and butter. Pour the wet mixture into the flour mixture and stir until just combined. Stir in half of the grapes.
Pour the batter into the prepared pan and bake for 15 minutes, then remove it from the oven and scatter the remaining grapes on top. Continue baking until a toothpick inserted in the center comes out clean, an additional 25 to 30 minutes.
Turn the cake out onto a wire rack and allow it to cool completely.
Whiskey, Pear &
MAPLE CHEESECAKE
SERVES 8
I grew up eating cheesecake at church potlucks. These cakes were simple affairs, sometimes topped with gooey cherries. My take on this favorite is made distinctly autumnal with maple, pear, and a glug of whiskey. It's delicious, although the church ladies might not approve of the booze.
For the crust:
2 cups (170 g) graham cracker crumbs (from about 18 whole crackers)
½ teaspoon ground cinnamon
2 tablespoons packed light brown sugar
6 tablespoons (¾ stick/85 g) unsalted butter, melted
For the pear filling:
2 tablespoons unsalted butter
4 slightly underripe pears, peeled, cored, and diced
3 tablespoons packed dark brown sugar
1 tablespoon all-purpose flour
2 tablespoons whiskey
For the cheese filling:
3 (8-ounce/226-g) packages cream cheese, softened
½ cup (110 g) packed dark brown sugar
¼ cup (30 g) all-purpose flour
¼ teaspoon salt
1½ teaspoons vanilla extract
1½ cups (360 ml) grade-A maple syrup, boiled until reduced to 1 cup (240 ml) and cooled
3 large eggs
To make the crust: Preheat the oven to 350°F (175°C). Butter a 10-inch (25-cm) springform pan.
In a medium bowl, combine the graham cracker crumbs, cinnamon, brown sugar, and butter. Press the mixture evenly into the pan. Bake until crisp, 10 to 12 minutes.
To make the pear filling: In a large skillet, melt the butter over medium heat. Add the pears and sprinkle them with brown sugar and flour. Add the whiskey. Cook until the pears are tender, about 5 minutes. Spread the filling into the prepared crust.
To make the cheese filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and brown sugar until smooth. Mix in the flour, salt, and vanilla. Add the reduced maple syrup. Add the eggs one at a time, scraping down the sides of the bowl after each addition.
Pour the cheese filling over the pears in the crust and bake for 50 to 55 minutes, until the center is just set.
Allow the cheesecake to cool slightly on a wire rack before unmolding and transferring it to the refrigerator to cool completely.
Pear & Hazelnut
TORTE
SERVES 8
The toasted, nutty flavor of hazelnut flour combined with sweet pieces of just-ripened pear make for an earthy, beautiful dessert.
1 cup (115 g) hazelnut flour
½ cup (55 g) all-purpose flour
½ teaspoon salt
1 cup (200 g) granulated sugar
4 large eggs, separated
¼ cup (60 ml) extra-virgin olive oil
½ teaspoon vanilla extract
1 medium pear, peeled, cored, and chopped into ¼-inch (6-mm) pieces
Preheat the oven to 350°F (175°C). Butter a 9-inch (23-cm) round cake pan.
In a small bowl, whisk together the hazelnut flour, all-purpose flour, and salt.
In the bowl of an electric mixer fitted with the whisk attachment, whip ½ cup (100 g) of the sugar and the egg yolks until the mixture is thick and pale, about 5 minutes. Add the oil and vanilla, and transfer the mixture to a large bowl. Stir in the flour mixture, followed by the pears.
Clean the electric mixer bowl and fit the machine with the whisk attachment. Add the egg whites and remaining ½ cup (100 g) sugar to the bowl and beat until stiff peaks form, 3 to 5 minutes. Fold the egg whites into the batter.
Pour the mixture into the prepared pan.
Bake the cake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
Turn the cake out onto a wire rack and allow it to cool completely.
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