Category Archives: Cakes & Cupcakes

Flourless Pumpkin Almond Cake

When I crack open a can of pumpkin purée, I want to make sure to use it all up instead of letting it get weird in the fridge. With the exception of the iconic pie, pumpkin recipes tend to call for just a small amount of the actual squash to achieve their texture and color, so there’s nearly always some leftover. And that, my internet friends, is how we’ve ended up with three pumpkin recipes in a row.

I mean, you can freeze leftover pumpkin purée, but wouldn’t you rather have a wedge of Flourless Pumpkin Almond Cake?!

This simple cake is a seasonal spin on a classic Flourless Almond Cake. It begins with blanched almond flour, brown sugar and pumpkin spice, then gets some richness from egg yolks, pumpkin purée, and melted butter. The cake gets its moist, springy texture because it’s lifted with whipped egg whites (and the tiniest spoonful of baking powder for extra stability).

It bakes up thick and rustic, with a crumb that is somehow both airy and pleasantly damp (a weird but accurate descriptor). I find it to be somewhere between cake and a pumpkin pie filling, just without the crust. It’s a perfect non-pie dessert for Thanksgiving (or any fall occasion), and has the added benefit of being gluten- and grain-free. I will always love a dessert that can feed more of my people, especially if it involves copious amounts of fresh whipped cream.

On a separate note, I’m feeling a little more consistent in my baking and blogging as we get toward the holidays, so expect to see more of me. I’ve been sharing my daily baking adventures (the highs and the lows) over on my Instagram stories. I’ve been loving the feedback and learning what y’all want to see from me. It’s all fall Maine content for this weekend, but I’ll be back in the kitchen next week. Come follow along, if you like.

Flourless Pumpkin Almond Cake
makes 1 8-inch round cake, about 8-10 servings

4 large egg whites, room temperature
3 large egg yolks, room temperature
1/3 cup pure pumpkin purée
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoons pure vanilla extract
1 1/2 cups blanched almond flour (measured by spoon & level)
1/2 cup light brown sugar, packed
1 teaspoon pumpkin pie spice
1/4 teaspoon baking powder
1/4 teaspoon Kosher or sea salt

For serving:
whipped cream

Preheat oven to 350F. Grease an 8-inch round pan. Line the bottom with parchment and grease again. Set aside.

Separate egg yolks from whites. Reserve 3 egg yolks for this recipe; set 1 egg yolk aside for a different use. Reserve all 4 whites in a very clean, dry bowl, for whipping.

Combine almond flour, light brown sugar, pumpkin pie spice, baking powder, and salt in a large mixing bowl. Use an electric mixer on low speed to mix the ingredients together—this will take all of 15 seconds. Add 3 egg yolks, pumpkin purée, melted butter, and vanilla, then mix until combined. The mixture will be very thick.

Wash and dry mixer attachments, along with a medium mixing bowl. I also like to wipe down the equipment with vinegar, just to ensure that everything is completely clean before I add the egg whites. There is no way to salvage this recipe if the egg whites are contaminated with oil, yolk, or even water.

Transfer 4 egg whites to the very clean, dry medium mixing bowl. Use the very clean, dry electric mixer to whip them until stiff peaks form, about 2-3 minutes.

Stir 1/3 of the whipped egg whites into the almond mixture. Gently fold half the remaining egg whites into the mixture, followed by the other half.

Transfer batter to prepared pan. Scatter sliced almonds over the top. Bake for 28-30 minutes, or until firm in the center and not visibly damp.

Let cool in the pan for 30 minutes before running a thin, flexible knife around the edge of the cake. Invert cake onto a clean plate. Remove parchment. Revert onto a serving plate or cakestand. Let cool completely before slicing. Serve with whipped cream, if desired.

Leftover cake will keep covered at room temperature for up to two days or in the refrigerator for up to five. It tastes good on the first day, but the flavors deepen over time.

Sour Cream Crumb Cake

2 Replies

Remember when I went MIA last month? This is what I was doing. Making crumb cake after crumb cake, giving them away, picking them apart—I am patting myself on the back for only having to deposit two directly into the garbage.

I mean, how difficult could crumb cake be to make, you know? People have been making it forever. Slightly dense, buttery cake topped with a crunchy cinnamon crumb simply could not be that much of a challenge…right?

Wrong. So wrong. Seventeen dud crumb cakes wrong. I mean, they all tasted right (well, all but two), but they sunk in the center, too. Every single one. It didn’t matter what I did—adding eggs, changing the amounts of flour and sour cream, reducing the amount of crumb (heaven forbid!)—I could not get them to come out even.

But then. But. Then. I remembered that while baking powder helps cakes to puff, too much can cause them to collapse. I barely reduced the baking powder in my up-to-then best recipe and, well, here we are. Slightly dense, buttery cake topped with a crunchy cinnamon crumb, just like people have been making forever.

Sour Cream Crumb Cake
makes 1 8-inch pan, about 12 servings

Crumb:
1 cup all-purpose flour
1/2 cup light brown sugar, packed
3/4 teaspoon ground cinnamon
1/2 Kosher or sea salt
6 tablespoons unsalted butter, melted

Cake Batter:
1 1/3 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg, room temperature
1/4 cup full-fat sour cream
1 1/2 teaspoon pure vanilla extract
2 tablespoons milk of choice

For Garnish (optional):
confectioner’s sugar

Preheat oven to 350F. Grease an 8-inch square pan. Line with parchment, leaving overhang on two sides, then grease again. Set aside.

Make the crumb. In a small mixing bowl, use a fork to whisk together flour, light brown sugar, cinnamon, and salt. Add melted butter and stir together until everything is moistened and clumps form. Set aside.

Make the cake batter. In a small-medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until very light and fluffy (about 2 minutes). Beat in granulated sugar. Mix in egg, followed by sour cream. Add vanilla and milk. With the mixer on low, mix in dry ingredients in two installments. Batter will be thick.

Spread batter into the prepared pan. Scatter crumb evenly over the top and lightly press them into the batter. Bake 45-50 minutes, or until a toothpick inserted near the center comes out clean. Let cake cool completely in the pan on a rack.

Run a small, thin knife along the edges of the pan, then use the parchment overhang to lift the cake onto a cutting board. Dust with confectioners sugar, if desired. Slice into 12 pieces.

Serve cake room temperature or slightly warm. Leftovers may be kept covered at room temperature for a few days or in the refrigerator for up to a week.

Peanut Butter Cupcakes

Chocolate Chip Cake

2 Replies

This is just to say that if you have an inkling that you should throw a ton of mini chocolate chips into your yellow cake batter…well, you should follow that urge.

And if, once baked, you’d like to paint the cake layers with simple syrup and sandwich them with a trusty chocolate buttercream and some more mini chocolate chips (for texture & fun, duh), you should absolutely do that, too.

And if you feel like you want to frost the whole thing per usual layer cake practice, go right ahead. But if you want to leave it a little naked and rustic, you should—you guessed it—follow that instinct.

And if, at the end of this process, you’ve found that you’ve made a triple-decker Chocolate Chip Cake for no real reason, well, you’re not alone. I did, too.

Chocolate Chip Cake
makes one 3 layer 9-inch round cake

Cake:
2 1/2 cups all-purpose flour
1/4 cup cornstarch
1 1/2 cups granulated sugar
1/3 cup light brown sugar, packed
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup mini chocolate chips
1 cup (2 sticks) unsalted butter, softened to room temperature, cut into pieces
3 large eggs + 2 large egg yolks, room temperature
1 tablespoon pure vanilla extract
1 cup whole milk
1/3 cup full-fat sour cream

Simple Syrup:
1/4 cup water
1/4 cup granulated sugar

Chocolate Frosting:
3 ounces dark chocolate
1 cup (2 sticks) unsalted butter, softened to room temperature
1 1/2 cups confectioner’s sugar
1/2 cup natural unsweetened cocoa powder
1/4-1/2 teaspoon Kosher or sea salt
1 1/2 teaspoons pure vanilla extract
2 tablespoons heavy cream

For Assembly & Garnish:
1/2-2/3 cup mini chocolate chips (or more, if desired), divided

Place an oven rack in the center position. Preheat oven to 350F.

Grease three 9-inch round cake pans. Line with parchment and grease again. Set aside.

Make the cake batter. Combine flour, cornstarch, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk ingredients together (I like to do this by running my mixer on its lowest speed for about a minute). Add mini chocolate chips and mix to distribute.

Add butter to dry ingredients. Gradually turn the mixer from low up to medium, to mix in the butter until there are no large pieces and the texture is rubbly. This will take a few minutes.

With the mixer running, add eggs and yolks one at a time, followed by vanilla. Mix until combined.

In a measuring cup or small mixing bowl, use a fork to whisk together milk and sour cream. Running the mixer on medium, add the milk mixture in two installments and mix until combined. Scrape down the bowl well to ensure even mixing.

Divide batter evenly among prepared pans. Tap each full pan on the counter five times to release any large air bubbles. Bake layers on the center rack for 25-27 minutes, or until a toothpick inserted in the centers comes out clean. Let let layers cool in their pans for 15 minutes. Run a thin knife around the edges of the layer before turning out onto a rack to cool completely.

Make the simple syrup. Combine water and sugar in a small saucepan. Heat over medium heat, stirring occasionally, until sugar has dissolved (about 4-5 minutes). Remove from heat. Set aside.

Make the Chocolate Frosting. For a thicker coat or for piping, make 1.5x the recipe as written. Place chopped dark chocolate in a small microwave-safe bowl. Microwave in 15 second increments, stirring just until melted. Cool to room temperature (this can be done quickly by putting it into the fridge for 5-8 minutes, then whisking quickly with a fork).

In a large mixing bowl, use an electric mixer to beat butter until very light and fluffy (about 4-5 minutes). Beat in confectioner's sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Mix in melted chocolate, followed by vanilla and heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Assemble the cake. Place the base layer on a serving plate. Paint the top with 1/3 of the simple syrup. Let soak in for a minute or two. Top the layer with a thin layer of frosting (about 1/3 of the batch), then top with 2 tablespoons of mini chocolate chips. Repeat this process with the remaining two layers. Frost the outside as desired, then decorate with more mini chocolate chips.

Layer cake will keep covered at room temperature for up to three days, or in the refrigerator for up to five.

Carrot Cupcakes with Cream Cheese Frosting

1 Reply

Truth be told, people probably ask me to make Carrot Cake more than anything else. It makes sense—I make damn good Carrot Cake. It’s super moist, flavored with brown sugar and spice, and filled to the brim with carrots, raisins, and nuts. I know there are about a million ways to make a Carrot Cake, but I swear mine’s the best.

Carrot Cupcakes with Cream Cheese Frosting

That said, it’s nice to have alternatives for when I don’t feel like making a layer cake. I’ve made carrot cake blondies, vegan gluten-free carrot cake, carrot cake petit fours, and cream cheese carrot muffins that are honestly a masterpiece. I’ve been on a cupcake kick lately, so this year, I’m adding Carrot Cupcakes to my repertoire.

These little cakes have the perfect amount of spice, and are extra moist thanks to brown sugar, sour cream, and an abundance of shredded carrots. They bake up in twenty minutes and cool in under an hour. They’re finished with my best-ever cream cheese frosting and some sweet little piped carrots. You don’t have to put the carrots on top, but it seems kind of illegal not to, you know?!

I know Carrot Cake (er, cupcakes) is super popular for Easter, but I get requests for it all the time, so it’s a year-round thing as far as I’m concerned. Okay? Okay. Don’t let anyone tell you any differently.

Carrot Cupcakes with Cream Cheese Frosting
makes 16-18 cupcakes

Cupcake Batter:
1/3 cup chopped pecans or walnuts (optional)
~1/2 cup water, for raisins (optional)
1/3 cup raisins (optional)
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup light or dark brown sugar, packed
1/2 cup neutral-flavored oil (I use canola)
2 large eggs, room temperature
1/4 cup full-fat sour cream
1 1/2 teaspoons pure vanilla extract
3 cups freshly shredded carrots, not packed (about 3 medium carrots)

Cream Cheese Frosting:
8 ounces full-fat brick-style cream cheese, softened to room temperature
1 cup (2 sticks) unsalted butter, softened to room temperature
1 pound confectioner's sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract

For Decoration:
1/4 cup Cream Cheese Frosting (see above)
orange food coloring (or red and yellow)
green food coloring

Preheat oven to 350F. Line 16-18 cups in muffin/cupcake pans with liners. Set aside.

Toast the nuts. Place chopped pecans (or walnuts) on a dry rimmed baking sheet. Place in the oven and let toast until fragrant, about 5-7 minutes. Let cool completely.

Plump the raisins. Pour water into a small saucepan and bring to a boil. Remove from heat and stir in raisins. Let sit while you prepare the cake batter.

In a small-medium mixing bowl, whisk together flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.

In a large mixing bowl, whisk together brown sugar and oil. Mix in eggs one at a time, followed by sour cream and vanilla. Add dry ingredients in two installments, whisking just until combined. Scrape down the bowl as needed.

If using raisins, drain and discard soaking water.

Use a silicone spatula or wooden spoon to fold carrots into cake batter. Stir in raisins or nuts, if using.

Scoop batter into prepared liners, filling them 1/2-2/3 full (about 2 generous tablespoons). Bake 20 minutes, until a toothpick inserted in the centers comes out clean.

Let cupcakes cool in the pan for about ten minutes before transferring to a rack to cool completely.

While the cupcakes are cooling, make the frosting. In a large mixing bowl, use an electric mixer to beat cream cheese and butter together until light and fluffy. Add confectioner's sugar and salt in two installments, until completely combined. Beat in vanilla. Once combined, beat on high for two additional minutes, until light and fluffy.

Frost cupcakes as desired, reserving 1/4 cup of frosting if you want to pipe carrots.

If piping carrots, divide frosting into two separate bowls, dying each with either orange or green food coloring. Put it into small piping bags, snip the tips, and create your carrots. Instructional video here.

Cupcakes will keep covered at room temperature for up to two days, or in the refrigerator for up to five.

e2 bakes brooklyn

sweets & sass from a baking brooklynite.