-----------------------------------The Smitten Kitchen is one of my favorite blogs. Her recipes are approachable, the results reliably delicious, the photos simple but appealing. She makes foods that are seasonable in a tiny kitchen in NYC. I love that about her! I am excited to see her book this fall for these reasons and more.
One of her most recent recipes was for a triple berry bundt cake. It makes you want to dive into the computer screen for a slice.
|photo: smitten kitchen|
Last weekend I made the big crumb coffee cake from Smitten Kitchen's blog. And yes, it's every bit as good as it looks in the pictures. It's moist. It's crumb-y. It's tart from the rhubarb and sweet from the sugar. It also requires that you dirty about 4 bowls, so be prepared should you make it.
If you're looking for rhubarb recipes (as I know you are, Sigrid), here are some recipes from some of my favorite bloggers:
Big crumb coffee cake (this is one of my husband's favorites)
Roasted rhubarb jam (this rice pudding looks so good I am making it for breakfast while writing this post)
Rhubarb scones (gotta try these!)
Lavender panna cotta with poached rhubarb
On Fathers Day my dad was on a plane to Massachusetts to be with his family after my grandfather's passing. June was a chaotic month around here. As a belated Father's Day gift to my dad, I made brunch for my favorite men yesterday. The menu included a spinach & ham quiche, whole wheat bagels, fresh fruit, and minature bundt cakes with rhubarb, vanilla, and raspberries.
I changed Smitten Kitchen's recipe slightly to make these mini-bundt cakes. First, I halved the recipe. That was perfect for the mini-cake mold and made exactly 6 cakes. I used the smallest eggs my girls produce. Their smallest are still considered large, however. If you have jumbo eggs, I'd only use 1. My substitutions:
- blueberries & blackberries became rhubarb
- lemon zest became the guts of one whole vanilla bean
- buttermilk became sour cream
- lemon juice became lime juice
MINI RHUBARB-VANILLA-RASPBERRY CAKES
Adapted from Smitten Kitchen
1 1/4 cups plus 1 tablespoon all-purpose flour
1/2 teaspoons baking powder
1/2 teaspoon fine sea salt or table salt
1/2 cup (4 ounces) unsalted butter, at room temperature
2/3 cups granulated sugar
1 whole vanilla bean
2 eggs, at room temperature
3 ounces buttermilk
1 cup finely diced rhubarb
1 cup raspberries
1 cups powdered or confections’ sugar
Juice of 1/2 lime
1 tablespoon unsalted butter, very, very soft
Preheat your oven to 350°F. Generously greasethe mini-Bundt pan, either with butter or a nonstick spray. Set aside. (see original recipe for notes on sticking)
In a medium bowl, whisk or sift 1 1/4 cups flour (leaving 1 tablespoons back), baking powder and salt together and set aside. In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and impossibly fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Add 1/3 flour mixture to batter, beating until just combined, followed by half the sour cream, another 1/3 of the flour mixture, the remaining sour cream and remaining flour mixture. Scrape down from time to time and don’t mix any more than you need to. In the bowl where you’d mixed your dry ingredients, toss the berries with the remaining tablespoon of flour. With a silicon spatula, gently fold the rhubarb and berries into the cake batter.
|My mad cap countertop|
Spoon cake batter — you might find it easier to pipe, because it’s so thick — into the prepared baking pan and spread the top smooth. Bake for 30-35 minutes
Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely.
Once the cake is cool, whisk together the powdered sugar, lime juice and butter until smooth and very, very thick. Spread carefully over top of cake.