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Goin' Coastal
11-01-2007, 05:15 PM
OK _ here's the scenario

My sisters and I are going to my Mother's next weekend to celebrate her 80th birthday. She didn't want a party or any kind of "big deal". We decided to take her to the Ritz Carlton for High tea on Saturday afternoon, but I thought it would be nice to invite a few of her neighbors and friends in for cake & coffee on Sunday. I will be traveling about 3 hours early Sat. morning, so I will need to bake it Friday evening. I could frost and finish it Sunday morning if necessary. Last choice would be doing it all Saturday evening at her house, but her kitchen isn't as well equipped any more, so I'd most likely have to take most of what I'd need.

So do you have any ideas for something that would fit the traveling requirement, but also be a little more than your basic cake?

TIA

Robyn1007
11-01-2007, 05:23 PM
Any specific flavors she really likes or dislikes?

cumulus
11-01-2007, 05:28 PM
If it's more of a brunch/coffee thing, why not a coffee cake? The one below is from Ina Garten, and is fantastic. Some fresh fruit (apples/applesauce) would be great on the side.

Sour Cream Coffee Cake

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional

For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup


Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

heavy hedonist
11-01-2007, 05:42 PM
I agree with the idea of brunchy cakes-- coffeecakes are great travelers. The Cinnamon-apple cake is fabulous, tender, moist, good the second day.
Or you might want to go in the other direction, and make a refrigerated cake to transport in a cooler. that kind of thing stays moist and fresh-tasting for several days by nature-- the CL lemonade cake is good for that. or a flourless chocolate cake, which can be served chilled or room temp.