What’s a snow day without baking? We like cakes, the daytime sort that go perfectly with a hot cup of herbal tea and a good book.
Here are two delectable recipes, straight from the kitchen of Lohud food editor Liz Johnson.
And don’t miss Snowed in? Bake these cookies.
By Dorie Greenspan in Baking: From My Home to Yours.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 cup canned unsweetened coconut milk, mixed well
- 1/2 stick (4 tablespoons) butter, cut into 4 pieces
- 4 large eggs
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons dark rum (optional)
- 3/4 cup shredded coconut
- Center a rack in the oven and preheat the oven to 350. Butter a 9- or 10-inch (10 to 12 cup) Kugelhopf or Bundt pan, or use an unbuttered silicon pan. Don’t place the pan on a baking sheet. You want the oven’s heat to circulate through the inner tube.
- Sift the flour, baking powder and salt together.
- Pour the coconut milk in a small saucepan, add the butter and heat until the milk is hot and the butter melted. Remove from the heat but keep warm.
- Working with a stand mixer fitted with the whisk attachment, beat the eggs and sugar at medium-high speed until pale, thick and almost doubled in volume, about 3 minutes. Beat in the vanilla and the rum, if you’re using it. Reduce the mixer speed to low and add the dry ingredients, scraping down the sides of the bowl as needed and stopping just when the flour disappears.
- Keeping the mixer on low, add the coconut, mixing only until it is well blended, then steadily add the hot milk and butter. When the mixture is smooth, stop mixing and give the batter a couple of turns with a rubber spatula, just to make sure the ingredients that may have fallen to the bottom of the bowl are incorporated. Pour the batter into the pan and give the pan a few shakes to even the batter.
- Bake for 60 to 65 minutes (though mine was done in 45), or until the cake is golden brown and a thin knife inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
By Dorie Greenspan in Baking: From My Home to Yours
- 1 cup all-purpose flour
- 1/2 cup ground almonds, or omit them and use another 1/2 cup AP flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup sugar
- Grated zest of 1 lemon
- 1/2 cup plain yogurt
- 3 large eggs
- 1/4 teaspoon pure vanilla extract
- 1/2 cup flavorless oil, such as canola or safflower (I used grapeseed and olive oil both)
- Center a rack in the oven and preheat the oven to 350. Generously butter an 8 1/2-by-4 1/2 inch loaf pan and place the pan on a baking sheet.
- Whisk together the flour, ground almonds, baking powder and salt.
- Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla and whisk vigorously until the mixture is very well blended. Still whisking, add the dry ingredients, then switch to a large rubber spatula and fold in the oil. You’ll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth out the top.
- Bake for 50 to 55 minutes (mine only took 45) or until the cake beings to come away from the sides of the pan; it should be golden brown and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold, and cool to room temperature right side up ont he rack.
You can substitute Greek yogurt for the regular. I also added thyme to one of my versions and it was terrific. Dorie says mint and rosemary are good, too.