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Butter Pecan Praline Cake
Here’s a cake as southern as the Kentucky Derby itself! Butter Pecan Praline Cake is the perfect sweet treat to make for Derby Day, but it’s a favorite for all occasions.
This cake is so nice, I made it twice!
Derby Day is coming up and I wanted to make something special for the occasion. A cake brimming with butter, brown sugar, and pecan flavors seems fitting. It’s a southern favorite that I make year-round. It would be great for Mother’s Day, Memorial Day, or bookmark it for Thanksgiving because those brown sugar flavors taste just right when the leaves turn.I couldn’t resist making a horseshoe-shaped version of this cake loaded with red roses in true derby style. The pageantry – namely the blanket of red roses draped across the winning horse’s back – is truly a sight to behold. This cake pays homage to that.
However, the original 3-layer version is a good no-frills, all-purpose recipe. So I made it, too! And you should make it any time you crave something that tastes like it came from a southern grandma’s kitchen.This cake is an easy task for home bakers. The buttery layers don’t rise much in the center, so they really don’t need much leveling, if any. The buttercream frosting is loaded with finely ground pecans. It lends itself best to big swirls with an offset spatula, but you can also pipe it! The ground pecans are fine enough to pass through a decorator tip.
The only thing more it requires is some chopped pecans pressed into the bottom edge of the cake, and a sprinkle on top.
The horseshoe garland cake.
Bake the batter in a 13×9 pan instead of 3 round layers. Cut a horseshoe-shaped template from a piece of parchment and tack it onto the cooled cake using toothpicks. Give it a trim with a serrated knife and save the cake scraps for breakfast (or a trifle!).Cover the horseshoe in a thick layer of the butter pecan frosting. In addition, you’ll need a double batch of American buttercream tinted red for the roses. You can find my recipe for that here (or in the Sprinkle Bakes book!).
Also, you can find my buttercream rose tutorial here. The same technique applies for these roses, except you’ll make them slightly smaller and pipe the roses on a #7 flower nail head. Scoot the flower off of the nail head using some flower-lifting scissors, or a spatula.Place each rose side-by side on the cake. I don’t think any two of my flowers were the same – ha! My advice is to aim for beauty, not perfection. Those are two very different things, in my opinion.
So, now I have two Butter Pecan Praline cakes – guess I’d better get to sharing! I don’t think I’ll have a problem finding any takers, do you?
The recipe below gives the instructions for the 9-inch round layer cake, and you’ll find directions for the horseshoe cake in the recipe notes.Butter Pecan Praline Cake
Heather Baird
This Butter Pecan Praline Cake is a southern favorite. It’s perfect for Derby Day, but it’s welcome at our table at any time of year!Be sure to use the spoon and sweep method when measuring the flour, and sift it so the baked cake has a light, fluffy texture.
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Prep Time 25 minsCook Time 30 minsTotal Time 55 mins
Course DessertCuisine American, Southern United States
Servings 12
Equipment3 round cake pans, 9 inches each
Ingredients Brown sugar cake layers3 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup unsalted butter room temperature1 cup light brown sugar1 1/2 cups granulated sugar4 large eggs room temperature1 tablespoon vanilla extract1 1/4 cups whole milkButtercream pecan frosting2/3 cup unsalted butter6 cups powdered sugar1/2 cup heavy cream or milk1 tablespoon vanilla extract1/4 teaspoon fine grain sea salt1 cup pecans finely ground1 cup chopped pecans
Instructions Brown sugar cake layersPreheat oven to 350 °F. Spray three 9″ round cake pans with flour-based cooking spray.Sift together flour, baking powder, baking soda, and salt. Set aside.In the bowl of an electric mixer fitted with a paddle attachment, beat butter until creamy. Add brown sugar and granulated sugar and beat until fluffy. Add eggs one at a time. Mix well with each addition. Add vanilla extract and beat until well-blended.Add 1/2 of the flour mixture to the creamed mixture. Add in all the milk; mix well. Add remaining flour mixture and combine until just incorporated. Using a large rubber spatula, scrape down the sides and bottom of the mixing bowl and fold together by hand so that all ingredients are well incorporated.Divide batter evenly into the prepared pans, slightly more than 2 cups of batter per pan. Bake for 30 minutes or until a toothpick tester comes out clean. Cool the cakes in the pan 7-10 minutes. Turn layers out of pans to rest a wire rack to cool completely before frosting.Butter Pecan FrostingIn the bowl of an electric mixer fitted with the whip attachment, beat the butter until creamy. Add 2 cups of powdered sugar and beat until light and fluffy. Drizzle in a little heavy cream. Gradually add remaining powdered sugar alternating with the heavy cream. Scrape down the sides and the bottom of the mixing bowl with a spatula so that all ingredients are well incorporated. Add vanilla and salt; beat well. Beat in the 1 cup of finely ground pecans.Fill cakes with the frosting and stack; coat the outside of the cake with a thin crumb coat of frosting. Refrigerate until firm, 15 minutes. Cover the outside of the cake with swirls of frosting. Press chopped pecans onto the bottom edge of the cake. Transfer leftover frosting to a piping bag fitted with a large open star tip. Pipe stars around the top edge of the cake. Immediately sprinkle chopped pecans over the stars.
NotesFor the horseshoe cake, bake the cake batter in a 13×9 inch pan for about 50 minutes. Tent the top of the cake if it begins to overbrown.
Lay a piece of parchment paper flat on a work surface. Lay the bottom of a 13×9 inch pan on the parchment and trace around it. Cut out the shape. Draw a horseshoe within the shape and cut it out to use as a template. Lay the template on the baked, cooled cake and tack down onto the cake with toothpicks. Carve around the cake using a serrated knife. Save cake scraps for cake pops, trifles, or snacking.
Make the butter pecan buttercream as directed and frost the entire cake. Tint two batches of American buttercream red (scroll to the bottom of this post for recipe). Pipe roses using #104 petal tip onto #7 flower nails (see this post for buttercream roses tutorial). Transfer to the top of the horseshoe cake using flower lifting scissors or a spatula.Keyword brown sugar cake, butter pecan frosting
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Cabbage Cake
Freshly picked from my kitchen to yours, this “Cabbage” is made of butter cake layers filled with toffee-speckled buttercream. The trompe l’oeil exterior is molded using real cabbage leaves!
Baking has always been my happy place, but making this cabbage cake was the most fun I’ve had in a while! I got the idea for it while browsing some old pastry periodicals. I’ve made little chocolate leaves plenty of times. You just paint chocolate right onto a mint or rose leaf, let it set, and then peel away to reveal your edible foliage. This was the same idea, but on a much larger scale!
Start with a sturdy cabbage with big waxy-looking leaves. I did a test run and found savoy cabbage to be the most convincing because of their deeply veined leaves. They also have a pretty frilly edge.
Pick off about 6 or 7 leaves. Wash and dry them thoroughly.Choose your coating.
A few leaves were tested with white chocolate, and others with vanilla almond bark. Both came out pretty and looked just the same, but the almond bark is less meltable while you’re handling it so that’s what I used. Almond bark is a confectioners’ coating with a silly name because it doesn’t actually have any almonds in it. But that’s a story for another time.
Use what you prefer, but if you have very warm hands then you might want to consider using the less melty almond bark as a fail safe. I tinted these leaves bright green (maybe a little too bright?!) with a combo of green and yellow oil-based candy coloring. Coat the inside of the cabbage leaves using a soft art brush. Make sure to go all the way out to the curly tips.Don’t underestimate the amount of chocolate/candy you’ll need here! There’s a lot of real estate to cover on these big curved leaves. And they require a second coat for stability. You’ll need about 48 oz. which could be very costly using real white chocolate. Two 24 oz. packages of almond bark would get the job done cost effectively.
Crumple up some aluminum foil to make a cradle for the leaves. The coated leaves are heavy! The aluminum foil helps them keep their curve.Chill the double-coated leaves in the refrigerator until they are firm. It’s so much fun peeling the leaves away from the chocolate. Because the leaves are so waxy, like silicone, they don’t stick!
Kids will love this. If you don’t want to make a whole cake you could just have fun making the cabbage leaves. There’s absolutely no trace of cabbage flavor on the candy leaves, if you were curious.
The cake!
Underneath those leaves I built a 6-inch butter cake with toffee bits folded into the buttercream. It is a tasty little treat!Keep this cake on the small side. The leaves should be able to fit around the entire cake comfortably, with most of them resting and meeting at the top center.
Round the top of the cake by carving away the top edge. Doing this is important because it helps the curved leaves have something to easily form to. You want the cake to bear the weight of the leaves.
The leaves are heavy so stick the first three leaves on to the freshly iced cake then refrigerate it. It’s important that this base layer is sturdy, because more heavy leaves will be added.
Re-heat your leftover green candy and use it as glue to stick the remaining leaves on. If it seems to take a long time for the leaves to stick together, tie some kitchen twine around the center of the assembled leaves. This will hold it all together until the candy dries.
Remove a leaf or two to cut the cake, or you could smash it open if you were into theatrics (or if you’re in front of a crowd – I would totally do this at a family dinner!).
I will go on record to say, this is the yummiest cabbage I’ve ever tasted! (Hehe.) If you like the looks of this cake, then you might like to see my Peas and Carrots cake right here.
I learned so much from making this cake, and I’m already planning another one in a different color. Be sure to check out the video to see the entire assembly.
Remember folks, Eat Your Veggies!Cabbage Cake
Heather Baird
Freshly picked from my kitchen to yours, this “Cabbage” is made of butter cake layers filled with toffee-speckled buttercream. The trompe l’oeil exterior is molded using real cabbage leaves.I use a special oil-based food color to tint the candy. This can be found at specialty baking shops and online. Or, you could leave the candy untinted for a white cabbage. Semisweet chocolate or chocolate almond bark can also be used for a dark brown chocolate cabbage, which is cute, too!
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Prep Time 1 hrCook Time 30 mins
Course DessertCuisine American
Servings 10
Equipmentsoft bristle art brushaluminum foilkitchen dedicated tweezerskitchen twine
Ingredients US CustomaryMetric Cabbage leaves7-8 savoy cabbage leaves washed and patted dry48 oz. vanilla/white almond bark or white chocolateGreen oil-based candy food colorYellow oil-based candy food colorCake1 1/2 cups unsalted butter softened2 1/2 cups sugar5 eggs at room temperature1 tablespoon vanilla extract3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 cup whole milk at room temperatureButtercream frosting2 cups unsalted butter softened8 cups confectioners’ sugar1 teaspoon vanilla extractMilk or cream if necessary1/2 teaspoon fine grain sea salt1/3 cup toffee bitsGreen food colorAssembly1/2 cup chocolate cookie crumbs
Instructions Cabbage leavesPlace the savoy cabbage leaves on a large baking sheet. Melt the white candy/chocolate in a large microwave-safe bowl in 30 second increments. Stir well in between heating, and use the residual heat from the bowl to melt the candy. This will prevent over-heating. Stir in the food colors a little at a time until a bright green color is achieved.Pour about 1/4 cup of the candy into a cabbage leaf and use the art brush to spread the candy all the way to the edges. Crumple a piece of aluminum foil to cradle the leaf and return the leaf to the baking tray. Repeat the process with remaining leaves. Allow the leaves to stand until set Re-heat candy if needed and give the leaves a second coat. Transfer to the refrigerator while you prepare the cake. Reserve leftover candy.CakePreheat the oven to 350F. Coat four 6-inch cake pans with flour-based baking spray.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until lightened in color and fluffy, about 4 minutes.Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract. Sift together the flour, baking powder and salt. Add the flour mixture to the butter mixture in 3 additions, alternating with the milk; begin and end with flour. Beat until the batter is smooth and thoroughly combined.Divide batter between pans and bake for 25-30 minutes, or until the cakes are golden on top and a toothpick tester comes out clean. Cool 10 minutes in the pan. Invert and transfer cakes to cooling racks. Cool completely, then level the tops of the cake using a serrated knife or cake leveler.ButtercreamIn the bowl of an electric mixer fitted with the whisk attachment, mix together the butter and sugar. Begin mixing on low speed until the mixture is crumbly. Increase to high and beat for 3 minutes. Add the vanilla extract and beat again for another minute until light and fluffy. Beat in the sea salt. If the buttercream is too stiff, add milk or heavy cream 1 tablespoon at a time until the mixture is of spreading consistency.Remove 1/2 of the frosting to a bowl and fold in the toffee bits. Tint the remaining frosting green using the food color.AssemblyPeel fresh lettuce leaves away from the candy. If pieces of fresh cabbage stick into grooves, remove them with a pair of kitchen-dedicated tweezers. Set aside.Place a cake layer on a serving plate or cake stand. Fill and stack using the toffee buttercream and other cake layers. Chill the cake for 30 minutes. Trim away the top edge of the cake using a serrated knife to create a dome shape. Cover the entire cake with the green buttercream. Reserve leftover buttercream.While the buttercream is fresh and tacky, position three cabbage leaves around the cake, allowing the curved edges of the leaves to rest against the top dome of the cake. Refrigerate until firm.Re-heat leftover green candy and have green frosting ready to hand.Stack more leaves around the cake, covering any large gaps. Use a small art brush to dab dots of melted candy where the edges of the leaves meet the other leaves. Tie kitchen twine around the center of the assembled leaves to hold them in place while they set. Transfer the cake to the refrigerator to speed setting. Use dots or swirls of frosting to fil in any gaps using an offset spatula.Before serving, remove the kitchen twine and spoon chocolate cookie crumbs (‘dirt’) around the edge of the cake.To serve, disassemble one or two lettuce leaves at a time; cut the cake into servings. Break the leaves into pieces and serve alongside slices of cake.
NotesMake sure cabbage leaves are completely dry before using.
Chocolate and candy food colors are found at kitchen specialty shops and online. See blog post for resources.
Keyword butter cake, savoy cabbage leaves, toffee bits, vanilla almond bark
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Peanut Butter Chocolate Chip Blondies
Nothing beats the dynamic duo of chocolate and peanut butter! These Peanut Butter Chocolate Chip Blondies are an easy weeknight dessert or lunchbox treat.
If you’re looking for comfort on a plate – here it is! Eating too many of these peanut butter chocolate chip blondies is so easy. I’ve had more than my share and I’m not even sorry. Each slice is chewy, chocolaty, and incredibly peanut buttery with both flavors of chips sprinkled throughout.
Who doesn’t love a good 13×9 pan dessert? The golden brown pillowed corners are a little chewier than the middle, so that’s the slice I went for first! These cut neatly, so I could see them being a nice addition to kid’s lunches, or any time you need a totable sweet. I adapted this recipe from a Bake Sale book I purchased years ago. So of course these would be perfect for bake sales (when we’re allowed to have those again!).
With a creamy batter composed of butter, brown sugar, and peanut butter, there’s nothing not to love. It would be super easy to switch up this recipe with M&M’s or Reese’s Pieces, but honestly it’s wonderful as-is. If peanut allergies are an issue, then the creamy peanut butter can be swapped out for almond butter or sunflower butter. You could also omit the peanut butter chips and substitute vanilla or butterscotch morsels.
Freeze some for later!
There will be plenty to share, but no judgement here if you’re planning to keep them all for yourself. These freeze well (and taste pretty good straight from the freezer!) so you can enjoy some now and put the rest on ice. I like to slice them up and wrap them individually before freezing because it’s easier to grab one or two portions. And it takes less time to thaw.
Making this recipe gluten-free would be easy using a 1-to-1 flour. King Arthur Baking’s Measure for Measure Flour is my favorite! I always keep a bag on hand because I have family with those dietary considerations.
Peanut Butter Chocolate Chip Blondies
Heather Baird
These blondie bars are packed with a double dose of peanut butter flavor with creamy peanut butter and peanut butter chips in the mix. Mini chocolate chips disperse evenly and give the perfect amount of chocolate flavor against all that peanut butter. If you don’t have mini chips, regular chips will work.
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Prep Time 15 minsCook Time 22 mins
Course DessertCuisine American
Servings 12
Equipment13×9 inch pan
Ingredients US CustomaryMetric 1/2 tablespoon butter for greasing pan2 cups all-purpose flour1 teaspoon baking powder1 teaspoon salt3/4 cup butter melted1 1/2 cup brown sugar1/2 cup granulated sugar1/2 cup creamy peanut butter1 teaspoon vanilla extract2 eggs1 cup peanut butter chips1 cup mini chocolate chips divided
Instructions Preheat oven to 350 degrees.Evenly coat the inside of a 13×9 inch pan or baking dish with butter and set aside.Combine flour, baking soda and salt in a small bowl.In the bowl of an electric mixer combine the melted butter, brown sugar, white sugar and peanut butter. Beat together until well combined. Add in vanilla and eggs; mix well.Add the flour mixture to the creamed mixture a little at a time, mixing on low speed. Fold in the peanut butter chips and 3/4 cup of the chocolate chips.Spread the dough into the prepared pan evenly. Sprinkle the top with the remaining 1/4 cup of mini chips and press lightly into the dough.Bake 18-22 minutes until golden brown on the edges, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan before cutting.NotesIf peanut allergy is a consideration, shelf stable almond butter or sunflower butter will work in place of the creamy peanut butter. Swap the peanut butter chips for butterscotch or white chocolate morsels.
Make this recipe gluten-free with King Arthur Baking’s Measure for Measure flour. See blog post for link. Make sure the peanut butter and baking chips you use are labeled gluten-free. Enjoy Life Foods is a purveyor of fine allergy-free and gluten-free baking morsels.Keyword chocolate chips, creamy peanut butter, peanut butter chips
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Delicious Cinnamon Babka
This Homemade Cinnamon Babka Recipe is a sweet, buttery yeast bread with a delicious cinnamon swirl! Making babka from scratch is extra delicious! Perfect for a holiday breakfast, or even just a weekend when you’re feeling extra domestic. Slather it with butter and you will be in LOVE!
This Fluffy Homemade Babka Recipe Is the BEST!
Tired of whipping together batches of banana bread and zucchini bread? If you are, consider adding in more chocolate chips – that always renews my interest. But hold off on that for the moment, because you’re going to want to give this Cinnamon Babka Recipe a try.
Cinnamon babka is so fluffy and tender, and the cinnamon-sugar combination is such a treat for the tastebuds. It’s really fun to make too! How many other bread recipes call for twisting the dough together?
Also, can you think of a better indulgent breakfast? This babka is everything you love about cinnamon rolls, but with considerably less mess. Just slice yourself a piece, and be on your way!What is Babka?
Babka originated in the Jewish communities of Poland and Ukraine – it’s essentially a braided bread that has become sweeter and sweeter over time. The first versions were made with challah dough, that was then twisted up and filled with jam, and baked. Now these dough twists can be packed with anything from cinnamon to chocolate – and don’t forget the sugar syrup either!What You’ll Need For This Babka Recipe:
What goes into making cinnamon babka? Quite a bit, actually; these are the ingredients you’ll need to round up in order to get started:
For the Dough
Flour: This recipe uses all-purpose flour – I needed about 4 cups, but you may need a little less or a little more depending on how the dough shapes up while you’re mixing it.Salt: Kosher salt balances/enhances the sweetness of the bread.Sugar: I used granulated sugar, but you can substitute in brown sugar instead if you want to.Instant Yeast: Any brand of Instant Yeast will work.Milk: Let it come to room temperature before adding it to the dough.Vanilla Extract: For extra sweet flavor.Eggs and an Egg Yolk: Let these come to room temperature also.Butter: Once again, make sure it’s room temperature.
For the Filling
Butter: This time you’ll need to melt it.Cinnamon: Obviously you need some ground cinnamon for Cinnamon Babka!SugarKosher Salt
For the Sugar Syrup
WaterSugar
How to Make Homemade Babka (With A Cinnamon Swirl!)
Making cinnamon babka may seem like a daunting process, but this step-by-step guide is here to assist! Here’s what you’ll need to do, starting with the formation of the dough:
Form the Dough: In the bowl of your stand mixer fitted with the hook attachment mix 3 1/2 cups flour, salt, granulated sugar, and yeast, until combined. Turn the mixer to low and add in the milk, vanilla, and eggs one at a time until mostly combined.
Add in the Butter: One tablespoon at a time until incorporated. Turn the mixer up to medium speed and mix for 10 minutes. Add in more flour as needed until it becomes soft, smooth, and elastic. I generally add in 4 cups total.
Let Dough Rise: Coat a large bowl in nonstick spray or oil and place the dough into the bowl, cover, and allow to rise for 1 hour in a warm, draft-free place.Make the Filling: In a medium bowl combine the butter, cinnamon, sugar, and salt. Set aside.
Prepare the Sugar Syrup: In a small saucepan combine the water and sugar. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from the heat and set aside to cool.
Assembly: Coat 2 8×4- inch loaf pans with nonstick spray. Line the pans with parchment paper, allowing the paper to overhang the ends for easy removal.
Split Dough in Half: When the dough has risen, divide it in half. Working with one half at a time, roll out on a lightly floured surface into a 10×12- inch rectangle. Spread half of the filling onto the dough. Roll up the dough tightly from the 10- inch side into a log.Slice the Dough: Cut the dough lengthwise down the middle, so the filling is exposed. Twist each half. Then twist the two halves together like a rope. Place the twisted dough into one of the prepared pans. Repeat this process with the remaining dough. Cover the pans and allow to rise for 30 minutes in a warm, draft-free place.
Bake: Preheat oven to 350°F. Bake the loaves for 30 minutes. Remove from the oven and drizzle the sugar syrup evenly on each loaf, using all the syrup. Place back in the oven and bake for an additional 15 – 20 minutes until golden brown. To ensure the bread is baked it will reach an internal temperature of 190°F.
Let Cool: Place a wire cooling rack on a baking sheet and remove the bread from the pans using the parchment paper, transferring them to the wire rack to cool. Sugar syrup will drip from the bottom of the bread as it cools.
Tips for Success
That was a lot of steps, I know, but the results are so worth your effort. Here are some extra tips to help you iron out the process:
Let Babka Cool Before Slicing: This will cut down on crumbs and ensure that the cinnamon filling stays in the bread.Working with the Dough: If the ends of the dough halves are not sticking together in the twist, try adding a little bit of water to them. Also, before you bake the loaf, poke a couple of small holes in the dough so that there won’t be separation between the bread and the filling. Variations: Make the filling using chocolate or Nutella for an even more decadent treat.Serving Suggestions
I like to serve cinnamon babka warm, or at room temperature. It’s great with a steaming cup of coffee, or a big glass of milk. If you want to make it into a dessert, serve it with a scoop of vanilla ice cream and a drizzle of chocolate syrup!
How to Store Leftovers
Store this babka in an airtight container at room temperature for up to 3 days. Or, if you store it in the fridge, it can last for up to a week.
Can I Freeze Cinnamon Babka?
Sure. You can opt to freeze your loaves for up to 30 days.Print
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Cinnamon Babka Recipe
Description:
If you love sweet breads or cinnamon rolls, you will fall in love with this Cinnamon Babka recipe – guaranteed. It’s tender, fluffy, so sweet, and the perfect indulgent breakfast or snack to give you a burst of energy for the day ahead!Ingredients:
For the Dough:
4 – 4 1/2 cups all purpose flour
1 teaspoon kosher salt
1/2 cup granulated sugar
1 (1- ounce) package Instant Yeast (2 1/4 teaspoons)
1/2 cup milk, room temperature
1 teaspoon vanilla extract
3 large eggs, room temperature
1 egg yolk, room temperature
10 tablespoons butter, room temperatureFor the Filling:
1/2 cup butter, melted
1 1/2 tablespoons ground cinnamon
1 cup granulated sugar
1/8 teaspoon kosher saltFor the Sugar Syrup
2/3 cup water
2/3 cup granulated sugarInstructions
For the Dough:
In the bowl of your stand mixer fitted with the hook attachment mix 3 1/2 cups flour, salt, granulated sugar, and yeast, until combined. Turn the mixer to low and add in the milk, vanilla, and eggs one at a time until mostly combined. Add in the butter one tablespoon at a time until incorporated. Turn the mixer up to medium speed and mix for 10 minutes. Add in more dough as needed until it becomes soft, smooth, and elastic. I generally add in 4 cups total.
Coat a large bowl in nonstick spray or oil and place the dough into the bowl, cover, and allow to rise for 1 hour in a warm, draft-free place.For the Filling and the Sugar Syrup:
In a medium bowl combine the butter, cinnamon, sugar, and salt. Set aside.
In a small saucepan combine the water and sugar. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from the heat and set aside to cool.Assembly:
Coat 2 8×4- inch loaf pans with nonstick spray. Line the pans with parchment paper, allowing the paper to overhang the ends for easy removal.
When the dough has risen, divide it in half. Working with one half at a time, roll out on a lightly floured surface into a 10×12- inch rectangle. Spread half of the filling onto the dough. Roll up the dough tightly from the 10- inch side into a log.
Cut the dough lengthwise down the middle, so the filling is exposed. Twist each half. Then twist the two halves together like a rope.
Place the twisted dough into one of the prepared pans. Repeat this process with the remaining dough. Cover the pans and allow to rise for 30 minutes in a warm, draft-free place.
Preheat oven to 350°F. Bake the loaves for 30 minutes. Remove from the oven and drizzle the sugar syrup evenly on each loaf, using all the syrup. Place back in the oven and bake for an additional 15 – 20 minutes until golden brown. To ensure the bread is baked it will reach an internal temperature of 190°F.
Place a wire cooling rack on a baking sheet and remove the bread from the pans using the parchment paper, transferring them to the wire rack to cool. Sugar syrup will drip from the bottom of the bread as it cools.Notes:
Serve warm or at room temperature. Store airtight for up to 3 days. Alternately you can freeze this for up to 30 days.
Keywords:: cinnamon babka bread, sweet bread recipe
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How to Make a Pretty Dessert Board
This dessert “charcuterie” board trades meats and cheeses for sweet treats, and it’s easier to put together than you might think!
I recently created an article for Food Network about one of my new obsessions: Dessert Boards! These bountiful arrangements are inspired by charcuterie boards. Instead of meats, cheeses, and savory fare, these boards offer an array of sweet things. I’ve done my best to demystify the process with ingredients that need little prep work. I’ve also included tips on how to arrange your spread with style.
The Right Stuff.
I’m talking about ingredients! The fillers for your pretty dessert board will begin at the grocery store with some smart shopping. I personally enjoy using striped wafer cookies and cute waffle pretzels. Not only are they tasty, but they’re pretty cool to look at!
Use some of those store-bought items to make low-prep desserts that will truly make for a pretty dessert board. You’ll find instructions for marbled strawberries, dip-dyed marshmallows, frosted brownie bites, and more in the article. All are quick fixes, but if you need more ideas, then 3 Ingredient Peanut Butter Fudge and 3 Ingredient Chocolate-Peanut Butter Marshmallow Candy are ideal for saving time. They’ll also make it so easy to fill up a board because both make big batches!
The right arrangement and placement can make ordinary ingredients extraordinary! These yogurt-covered pretzels look kind of plain in the container, but fan them around a bowl and they almost look like flower petals. I’ve laid out all of my tips and tricks using line, shape, and symmetry. My best tip? Tile, tile, tile! Cookies, donuts, graham crackers, chocolate squares – they all lend themselves well to being tiled like dominos and create lovely repeating patterns.
You’ll find every detail covered in this article – from choosing a board, to shopping smart for ready-made items, to composing an eye-pleasing spread. It’s absolutely brimming with the best info I could gather with DIYs, and loads more how-to pictures. Find it at this link on FoodNetwork.com.
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Mini Cassata Siciliana Cakes
The classic Italian cake Cassata Siciliana shines as a traditional favorite at Easter. This version uses a muffin pan to create individual servings. I’m squeezing in one more Easter recipe before the holiday on Sunday. I’ve wanted to explore Cassata Siciliana for more than 2 years now! There are a few different versions with varying instructions, but this one with its marzipan cover is an Easter classic. The green is so springy and the candied fruit adds a pop of color that is irresistible to my eye.When I began this recipe, I’d planned to make it as a single cake using a deep dish pie pan. I guess my pan grew legs and walked off, and it remains MIA. My improvisation involved a jumbo muffin tin to make 6 little cakes. They’re just the cutest! Now I’m almost glad that I couldn’t find that pie pan. (Almost.)If you love cannoli, then you’ll love eating this cake. The filling is practically cannoli cream. The ricotta cheese needs to drain overnight so it loses some of its moisture. This keeps the cakes from becoming soggy and protects the marzipan from breaking down. I must have researched at least 20 cassata filling recipes – and all of them different. Some opted for nuts and chocolate chips, others went all-in with candied fruit. I’m a huge fan of chocolate and pistachio together, so that’s what I put in this filling. It also has a little sugar along with the zest of one orange.A sheet of sponge cake will provide the tops and bottoms of the mini cakes. You’ll need some circle cookie cutters, around 2 3/4 inches and 3 1/2 inches. I own a set of round cutters just like this one that I use all the time. They’re so useful! If you don’t have cutters that size, you could use similar size jar or bottle caps, or cut some templates to trim around.Marzipan is easy to make, but ready-made will shortcut this recipe. I recommend using it. Just knead in some food color to create your favorite Easter green color. Roll it on a dusted surface and cut it into 2-inch strips. Line each muffin cavity with an overlapping piece. Press in evenly and trim away the excess. Now you’re ready to fill!The smaller cake pieces go in first. Lay them in and gently tamp them down. There’s no need to force them into the bottom. Next, fill with that delicious ricotta cheese mixture. Last, cover the filling with the large cake rounds. Refrigerate for about an hour. The marzipan coverings will be dusty with powdered sugar when you turn them out. I used a little almond extract and an art brush to remove it. The extract will evaporate quickly.Simple confectioners’ glaze whisks together with just powdered sugar, lemon juice, and a little milk. Be sure it’s thick and opaque. You’ll be using it to cover the top centers of the cakes, and you’ll also use it to pipe a few swags on the sides. Some Cassata Siciliana have elaborately piped designs on the green marzipan.Piping with this glaze is not as precise as I’d like it to be, but if you keep your design simple then things will work out fine. I think they’re real cute with single line swags and a few dotty embellishments!You’ll have a little ricotta filling left over, and if you save your cake scraps, you can make some mini trifles like I did! Just crumble the cake and layer with the ricotta in tiny dessert cups. I added some whipped cream and marzipan flowers. These little confections are deceptively light with their spongy cake layers and whipped ricotta filling. Individual desserts always feel special on the table, and these are not only tasty but a cheerful sight to behold. Sharing them has been a delight. LEGGI TUTTO
