Tag Archives: torte

Brown Butter Strawberry Torte

Brown Butter Strawberry Torte

I firmly believe that you can never, ever have too many everyday cake recipes. Ever. And even if you can, you should add this Brown Butter Strawberry Torte to the list anyway.

Brown Butter Strawberry Torte

This is one hell of a cake, y’all. Rich brown butter batter is topped with tons of quartered fresh strawberries, then baked until golden and studded with little jammy berry pockets. Jammy berry pockets!!!

Brown Butter Strawberry Torte comes together with minimal effort. That’s the appeal of everyday cakes, after all: you can make them without thinking too hard or dirtying too many dishes, and then you have cake on a Tuesday or a Saturday or a Thursday or whatever. They’re great for eating in your pajamas or serving to company—a utility dessert if you will.

The most taxing part of this recipe is browning the butter, which requires five whole minutes of staring at a pan and occasionally swirling it until the butter is dark and nutty and wonderful. After that, it’s just whisking up batter, pressing in sliced strawberries and throwing it in the oven for an hour. In that time, the fruit softens and buckles into the batter, resulting in a rustic craggy little cake. I know I’m biased, but I think it’s really beautiful.

Brown Butter Strawberry Torte

I think this goes without saying, but you can use any fruit you like in this cake with excellent results. I chose strawberries because they’re right on the verge of being in season, but blueberries, blackberries, mango, pineapple or any other fruit that goes with brown butter would all be good variations.

Pro tip: pretty much everything goes with brown butter.

Brown Butter Strawberry Torte
Brown Butter Strawberry Torte
makes one 9-inch torte

1/2 cup (1 stick) unsalted butter, cut into pieces
2/3 cup granulated sugar + 1 tablespoon, for sprinkling
1/3 cup light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
12 ounces fresh strawberries, hulled & quartered (about 3/4 of a 16 oz box)

For serving (optional):
whipped cream
fresh strawberries, quartered

Preheat oven to 350F. Grease a 9-inch springform pan. Line the bottom with parchment and grease again. Set aside.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a large mixing bowl and let cool 5 minutes.

Meanwhile, In a small-medium bowl, whisk together flour, baking powder, and salt. Set aside.

Returning to the large mixing bowl, whisk granulated and brown sugars into the brown butter. Mix in eggs one at a time, followed by vanilla. Add dry ingredients and whisk until combined.

Transfer batter into the prepared pan, then use a silicone spatula or wooden spoon to smooth it to the edges. Scatter strawberries over the top and lightly press them into the batter. Sprinkle the additional tablespoon of granulated sugar over the top. Bake 60-65 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs (not batter). Let cake cool in the pan on a rack for 15 minutes before running a small, thin knife around the edge and releasing the springform.

Serve warm or room temperature with whipped cream and/or fresh strawberries, if desired. Leftovers will keep covered in the refrigerator for a few days.
Brown Butter Strawberry Torte
Brown Butter Strawberry Torte
Brown Butter Strawberry Torte

Friday Favorites: Everyday Cakes {Spring Edition}

Friday Favorites: Everyday Cakes {Spring Edition}Everyday Cakes are probably my favorite desserts to make and eat. I’m sure I’ve said that about at least one other category of dessert, but I promise it’s true.

Like their name implies, these are cakes that can be made any ol’ day with limited fuss. Theyre single layer, have short ingredient lists and can almost always be adapted to work with whatever you have on hand. They’re the sort of thing you can bake on the fly when you need to let out some stress after work, or want to make a cake on a Saturday afternoon but don’t want to deal with frosting and layering. Even better, they’re the kind of super-classy-but-still-low-maintenance dinner party dessert that will make you look like Ina Garten (hydrangeas optional, but recommended). Their versatility simply cannot be matched.

It will come as no surprise that I have tons of Everyday Cakes in my archives—too many for one post—so this is my spring Everyday Cake round-up. Five cakes that are far more than the sum of their parts. Try out one or two before summer’s here and it’s too hot to bake!Friday Favorites: Everyday Cakes {Spring Edition}Boterkoek {Dutch Butter Cake}

My friend, David, introduced me to this Dutch dessert a few years ago and it’s quickly become one of my favorite cakes of all time. With plenty of butter, bits of ginger strewn throughout and a signature golden lid, it might just become your favorite too!

Ginger not your thing? Feel free to leave it out, or make my almond variation.Friday Favorites: Everyday Cakes {Spring Edition}Flourless Almond Cake

The nectarines in this picture won’t be in season for a few more months, but don’t let that stop you from making this dreamy Flourless Almond Cake! It’s perfect for eating with your fingers as a mid-afternoon snack, but it can also be dressed up with berries or chocolate or whatever for post-vaccine get-togethers.Friday Favorites: Everyday Cakes {Spring Edition}Blueberry Torte

A torte is just a low maintenance cake by another name. This one is super easy to make, tender and buttery and chockablock with fresh blueberries.Friday Favorites: Everyday Cakes {Spring Edition}Mango Upside-Down Cake

Pineapple is the reigning queen of upside-down cakes, but I’d like to make a petition for this mango number to be a princess or a duchess or something. The combination of brown sugar cake and fresh mango baked in caramel is absolutely divine.Friday Favorites: Everyday Cakes {Spring Edition}Winning Hearts & Minds Cake

Everyone needs a good flourless chocolate cake recipe in their back pocket. This one is the slightest take on Molly Wizenberg-Choi’s gem of a recipe. I’ve made it approximately a thousand times—I’ve got the recipe memorized—and am still not over the crackly top and dense chocolaty middle. Consider my heart and mind won.

Have you made these or any of my other everyday cakes? Let me know in the comments or on social media!

Peach Upside-Down Cake

Peach Upside-Down CakeI have a long history of hating cooked peaches—something about the texture—but I am coming around. I mean, peach is never going to be my first-choice flavor for anything, but I’ve embraced a peach tart, so maybe miracles do happen.Peach Upside-Down CakeOne peach dessert that I am crazy about? This Peach Upside-Down Cake. Not only is it very delicious and very peachy, but it couldn’t be easier to make.Peach Upside-Down CakeMelt some butter and brown sugar together and lay some thin slices of peach on top in any design you like. I overlapped mine slightly because I didn’t want much “plain” cake peeking through. There’s no need to get too fussy with it, as the peaches release quite a bit of liquid during baking and lose some definition.Peach Upside-Down CakeNext up, spoon some cake batter over the top of your peaches. I’ve used a brown sugary version of my vanilla layer cake batter in past upside-down cakes, but changed it up with a simple vanilla-almond torte batter this time and…well, I don’t think I’m ever going back. The batter is a snap to make, and produces a thin, buttery layer of cake that nestles perfectly into the peaches.

You’ll notice that I left pie spices out of this cake completely. I tried the tiniest pinches of cinnamon and nutmeg in both the topping and cake batter, but they overwhelmed the fresh peach flavor. No, thanks—peaches or bust! The only flavor I added to this dessert is the tiniest bit of almond extract in the cake batter. Rest assured, it only enhances the fruit, rather than detracting from it.Peach Upside-Down CakePeach Upside-Down CakeThis cake bakes up in about 50 minutes and only needs to rest for fifteen before it’s flipped onto a serving plate. Again, don’t worry if your peach slices aren’t perfectly defined—mine certainly weren’t but they were still gorgeous and dang delicious.Peach Upside-Down CakeOnce your cake is out of the pan, it’s up to you whether you want to enjoy it warm, room temperature or cold. I personally like a warm room temperature slice, so that the cake slices cleanly and the brown sugar topping is pleasantly gooey. Whatever you do though, don’t skip the ice cream or whipped cream. I mean, I forgot them here and everything was still good, but there’s something about cold creamy anything and peach cake that is simply not to be missed.Peach Upside-Down Cake

Peach Upside-Down Cake
makes 1 9-inch round cake

For the peaches:
3-4 large ripe peaches (or 5-6 medium peaches)
1/4 cup unsalted butter
2/3 cup light or dark brown sugar, packed
pinch of Kosher or sea salt

Batter:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract

For serving (optional):
vanilla ice cream
whipped cream

Preheat oven to 350F. Heavily grease a 9-inch round cake pan. Set aside.

Slice peaches in 1/4-inch slices. No need to peel.

In a small saucepan, combine butter and dark brown sugar. Place over medium-low heat and stir constantly until butter and sugar are melted and fully homogeneous, 3-5 minutes. Remove pan from heat. Pour mixture into a 9-inch round cake pan, using a silicone spatula to spread it over the entire bottom of the pan.

Top the brown sugar mixture with single layer of sliced peaches, slightly overlapping them for the prettiest effect, in any design you like. Set aside.

In a small-medium bowl, whisk together flour, baking powder, 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 eggs one at a time, followed by vanilla and almond extracts. With the mixer on low, mix in dry ingredients. Batter will be thick.

Drop batter in spoonfuls over the peaches. Use an offset icing knife or the back of a spoon to spread it in an even layer. Tap the pan on the counter 5 times to release any large air bubbles. Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Let cake cool in the pan on a rack for 15 minutes before running a small, thin knife around the edge a couple of times. Place a cake stand or large serving plate upside down over the top of the pan. Holding on to the plate and pan with oven mitts, quickly invert them so that the plate is right-side-up and the pan is now upside-down. Tap the top of the pan a time or two to help the cake release. Lift off the empty pan. If any fruit sticks to the pan, just nudge it back onto the cake with your fingers or a spoon.

Serve cake warm, room temperature, or cold, with ice cream or whipped cream, if desired.

Cake is best the day it’s baked, but will keep in the refrigerator for up to three days.

Peach Upside-Down CakePeach Upside-Down Cake

Blueberry Torte

Blueberry TorteI love an everyday cake, although I guess that’s technically a misnomer here. This blueberry beauty is a torte, which essentially means that it’s a cake made with little (or sometimes no) flour.Blueberry TorteSo…I guess it is a cake? Not all cakes are tortes, but all tortes are cakes. So yes, Blueberry Torte is a cake. Glad we got that sorted.

(Sorry.)Blueberry TorteAnyway…this Blueberry Torte is easy peasy and so good, you’re going to want to make it all summer long. And you absolutely should! It’s got a soft center, slightly chewy edges, and is literally bursting with fresh blueberries—what’s not to love?!Blueberry TorteThis is a spin on one of my favorite holiday desserts, Pear & Cranberry Torte. It’s so super delicious that I wanted to make a spring/summer appropriate version and, well, here we are.Blueberry TorteThe recipe begins with a simple cake batter. You’ll find many of the usual suspects here (softened butter, flour, sugar, baking powder, salt, eggs), plus light brown sugar and the tiniest bit of lemon zest.Blueberry TorteBlueberry TorteBlueberry TorteOne ingredient you won’t find? Milk. There’s none in this recipe, so the batter is pretty thick for a cake…er, torte. This lack of liquid is also what gives us the almost cookie-like edges. Yesssss. If you’re worrying about this leading to a dry product, never fear—this torte stays plenty moist thanks to the butter and eggs, small amount of flour, and two full cups (12 ounces!) of blueberries that are pressed into the top before baking. They soften and sink into the batter while the torte bakes and become jammy and fragrant and it is stupid good and why aren’t you actively walking to the kitchen right now???

(Sorry again.)Blueberry TorteBlueberry TorteBlueberry Torte doesn’t require any frosting or other flourishes and can be served up while it’s still warm. If, however, you want to jazz it up for a dinner party or you’re feeling fancy, you can give it a dusting of confectioner’s sugar, a dollop of whipped cream or a smattering of fresh blueberries. If you’re anything like me, you’ll need all three.Blueberry TorteSorry, not sorry.Blueberry Torte

Blueberry Torte
one 9-inch cake, about 8 servings

2 teaspoons fresh lemon zest (about 1 medium lemon)
1/2 cup granulated sugar + 1 tablespoon, for sprinkling
1/2 cup light brown sugar, packed
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
2 large eggs, room temperature
2 teaspoons pure vanilla extract
12 ounces (about 2 cups) fresh blueberries

For serving (optional):
confectioners sugar
whipped cream
fresh blueberries

Preheat oven to 350F. Grease a 9-inch springform pan. Set aside.

Combine lemon zest, 1/2 cup granulated sugar, and light brown sugar in a small bowl. Use your fingertips to rub the zest into the sugar to release the oils. Set aside.

In a small-medium bowl, whisk together flour, baking powder, 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 sugar mixture. Mix in eggs one at a time, followed by vanilla. With the mixer on low, mix in dry ingredients. Batter will be thick.

Spread batter into the prepared pan. Scatter blueberries over the top and lightly press them into the batter. Sprinkle the additional tablespoon of granulated sugar over the top. Bake 50-55 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs. Let cake cool in the pan on a rack for 15 minutes before running a small, thin knife around the edge and releasing the springform.

Serve warm or room temperature with a dusting of confectioner’s sugar, whipped cream and/or fresh blueberries, if desired. Leftovers will keep covered in the refrigerator for a few days.Blueberry TorteBlueberry Torte

Pear & Cranberry Torte

Updated 11/15/2018 to add better photos.Pear & Cranberry TorteEverybody has their holiday mainstay dish. For some it’s tamales, for others, a glazed ham. For me, it’s this Pear & Cranberry Torte. I found the recipe for a simple cranberry version years ago when I was just learning to bake, and I’ve made it ever since. I made it as written many times, but as I gained more knowledge and confidence in my baking, I made a few adjustments and have had it in my holiday repertoire ever since.Pear & Cranberry TorteWhat’s the difference between a torte and a cake? Besides just sounding fancier than regular cake, tortes are made with minimal to no flour, relying on eggs, sugar, and sometimes leaveners to give them structure. I’ve put one other torte recipe on here, my grain-free version of Molly Wizenberg’s Winning Hearts & Minds Cake. If you or your guests are way into chocolate (or gluten-free!), throw that recipe on your menu.
Pear & Cranberry TorteBut back to today’s torte. It’s a buttery, light vanilla-almond cake full of soft pieces of pear and tart whole cranberries–it definitely tastes like the holidays. Where a lot of holiday desserts are time consuming and require ingredients you don’t use for the other 11 months of the year, this one is simple. With the exception of the pear and the cranberries, you probably have all the ingredients in your home right now.

The cake base comes together in minutes. Cream some butter, granulated sugar, and light brown sugar. Beat in a couple of eggs, some vanilla, and a hint of almond extract. Mix in a mixture of flour, baking powder, and salt before spreading the batter into a buttered springform pan. That’s it! Then just dot the top with chunks of pear (you’ll want to use one that’s ripe but not mushy) and scatter on some cranberries. Dust it all with a tablespoon of sugar before baking for 40 minutes or so.Pear & Cranberry TorteOnce baked, Pear & Cranberry Torte has a very rustic appearance. The pieces of pear will buckle into the batter while the cranberries dot the golden brown top crust. The torte may be served warm or at room temperature, and is just as good with whipped cream or a dusting of confectioner’s sugar as it is by its lonesome.

I hope this Pear & Cranberry Torte becomes a holiday mainstay for you. The buttery vanilla-almond cake and seasonal fruit are a delightful end to any holiday meal. And if you’re the kind of person who gives cakes as gifts, this torte is easy to pack and your friends will love it.Pear & Cranberry Torte

Pear & Cranberry Torte
adapted from Lottie & Doof
one 9-inch cake

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar + 1 tablespoon, for sprinkling
1/2 cup light brown sugar, packed
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 medium pear, cored, peeled, and 1/2-inch diced (about 1 cup cubes)
3/4 cup fresh or frozen whole cranberries

Preheat oven to 350F. Grease a 9-inch springform pan. Set aside.

In a small-medium mixing bowl, whisk together flour, baking powder, 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 and light brown sugars. Mix in eggs one at a time, followed by vanilla and almond extracts. With the mixer on low, mix in dry ingredients. Batter will be thick.

Spread batter into the prepared pan. Scatter pear pieces and cranberries over the top and lightly press them into the batter. Sprinkle additional tablespoon of granulated sugar over the top. Bake 40-45 minutes, until a toothpick inserted near the center comes out clean. Let cake cool in the pan on a rack for 15 minutes before running a small, thin knife around the edge and releasing the springform.

Serve warm or room temperature with whipped cream, if desired.
Pear & Cranberry TortePear & Cranberry Torte