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Cuisine et Vin
Bake from Scratch

Bake from Scratch One-Layer Cakes

Bake from Scratch is a celebration of all things baking. A seasonal publication from Hoffman Media, this magazine is brimming with stunning photography, easy-to-follow recipes, techniques for creating beautiful, artisan baked goods, and endless inspiration for home bakers.

Pays:
United States
Langue:
English
Éditeur:
Hoffman Media
Fréquence:
Bimonthly
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1 min.
editor

THERE’S A SUBTLE elegance and unique appeal to the one-layer cake. Thriving on simplicity, it’s simultaneously impressive and humble, refined and understated. This special issue of Bake from Scratch is our tribute to the cornerstone of cake baking: the one-layer cake. You don’t need towering layers or over-the-top garnishes to progress as a baker or impress your friends and family. We’ve stripped away all the lavish frills to capture the true beauty of cake in its most basic form—but rest assured, there’s nothing basic about these recipes! This collection features 48 of our all-time favorite one-layer cake recipes for delicious baking year-round, whatever the occasion. Whether you need a convenient option to whip up for a crowd, or you’re just craving a homemade, frosting-slathered slice, we have the one-layer cake for…

39 min.
everyday cakes

COCONUT BUTTERMILK POUND CAKE Makes 2 (9x5-inch) loaves Fluffy, moist, and filled with all kinds of coconut, this loaf is a true crowd pleaser. Don’t skip the toasted flakes on top—the subtle crunch makes this cake absolutely irresistible. 1½ cups (340 grams) unsalted butter, softened 3 cups (600 grams) granulated sugar 5 large eggs (250 grams) 3 cups (375 grams) all-purpose flour 2 teaspoons (6 grams) kosher salt 1 teaspoon (5 grams) baking powder 1 cup (240 grams) whole buttermilk 2 cups (100 grams) sweetened flaked coconut, toasted and divided 2 teaspoons (8 grams) vanilla extract 3 cups (360 grams) confectioners’ sugar ¼ cup (60 grams) unsweetened coconut milk 1 tablespoon (15 grams) fresh lemon juice 1. Spray 2 (9x5-inch) loaf pans with baking spray with flour. Line pans with parchment paper, letting excess extend over sides of pan. Spray pans again. 2. In the bowl…

15 min.
bundt cakes – and – tube cakes

DOUBLE CHOCOLATE SPICE BUNDT CAKE Makes 1 (12- to 15-cup) Bundt cake This chocolate-on-chocolate Bundt gets an undertone of warm, cozy spice from chai tea-infused milk. Just one slice will have the chocolate lover in your life begging for more! 1 cup (227 grams) plus 2 tablespoons (28 grams) unsalted butter, softened and divided 3¼ cups (406 grams) all-purpose flour, divided 1 cup (240 grams) whole milk 2 chai tea bags (6 grams) 1½ cups (330 grams) firmly packed dark brown sugar 3 large eggs (150 grams) ¾ teaspoon (3.75 grams) baking powder ½ teaspoon (2.5 grams) baking soda ½ teaspoon (1.5 grams) kosher salt 1 cup (240 grams) whole buttermilk 8 ounces (225 grams) 70% cacao dark chocolate, finely chopped 1 cup (170 grams) semisweet chocolate morsels, melted and slightly cooled 1 teaspoon (4 grams) vanilla extract Bittersweet Chocolate Glaze (recipe follows) 1. Preheat oven to…

13 min.
cast-iron cakes – and – upside-down cakes

BLACKBERRY-ALMOND UPSIDE-DOWN CAKE Makes 1 (9-inch) cake A finishing touch of sugar-coated sliced almonds gives this sweet berry-topped cake a tempting crunch. ½ cup (113 grams) unsalted butter, softened 1 cup plus 2 tablespoons (224 grams) granulated sugar 3 large eggs (150 grams) ½ teaspoon (2 grams) almond extract 1½ cups (150 grams) cake flour 1 teaspoon (5 grams) baking powder ¼ teaspoon kosher salt ½ cup plus 2 tablespoons (150 grams) whole buttermilk 1⅓ cups (151 grams) sliced toasted almonds, divided ½ cup (113 grams) unsalted butter, melted and divided 1¼ cups (275 grams) firmly packed light brown sugar, divided 4 to 5 cups (680 to 850 grams) fresh blackberries 1. Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar…

14 min.
coffee cakes – and – crumb cakes

CARAMEL PECAN BANANA COFFEE CAKE Makes 1 (9-inch) cake In this delicious coffee cake, praline pecans meet Bananas Foster, a decadent dessert created at New Orleans' Brennan's Restaurant in 1951. ½ cup (113 grams) unsalted butter, softened 1 cup (200 grams) granulated sugar 2 large eggs (100 grams) 1 cup (227 grams) mashed ripe banana ½ cup (120 grams) sour cream 1 teaspoon (4 grams) vanilla extract 1½ cups (188 grams) all-purpose flour 1 teaspoon (5 grams) baking powder ½ teaspoon (1.5 grams) kosher salt Caramel (recipe follows), divided ½ cup (57 grams) chopped pecans Brown Sugar Cinnamon Topping (recipe follows) 1. Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to…