Bake from Scratch Winter 2017

VANILLA-BUTTERMILK CAKE Makes 1 (9-inch) cake 1 cup (227 grams) unsalted butter, softened 2 cups (400 grams) granulated sugar 6 large eggs, separated 3 cups (300 grams) Swans Down Cake Flour 1 tablespoon (15 grams) baking powder ¾ teaspoon (2.25 grams) kosher salt 1 cup whole buttermilk 4 teaspoons vanilla extract Vanilla-Buttermilk Frosting (recipe follows) Garnish: fresh raspberries, fresh mint leaves 1. Preheat oven to 350°F. Spray 2 (9-inch) round deep cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again. 2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. In a medium bowl, whisk together Swans Down Cake Flour, baking powder, and salt. With…

• Swans Down Cake Flour is 27 times finer than all-purpose flour, so it makes your cakes rise higher and gives them a texture that is lighter, fluffi er, and more moist. • Swans Down Cake Flour is great for all baked goods, not just cakes. It makes cookies more delicate, biscuits more tender, muffi ns more moist, pancakes fluffier, and everything more delicious. TIPS FOR MEASURING SWANS DOWN CAKE FLOUR • Sift cake flour once, and then spoon desired amount into your measuring cup. • Use a knife to scrape excess flour from measuring cup. • Use dry measuring cups (as opposed to liquid) for measuring Swans Down Cake Flour.…

IT'S 2017, and we can’t wait to bake our way through the new year! We’ve set our bar even higher to bring you the best baking content yet, and take you on a global exploration of flavors as we meet some of the most passionate bakers around. This issue is jam-packed with everything you need to stay cozy and warm on cold winter days. From cinnamon rolls and coffee cakes to honey-baked and molasses deliciousness, what to bake first will be a tough decision as you make your way through these pages. We even found a way to “pour” winter’s seasonal libations into some batter for boozy loaf cakes that will redefine your cocktail party. Speaking of party, I’ll never forget the day I met the amazingly energetic Ellen Bennett of Hedley…

SARAH BAIRD Sarah Baird is a writer and editor based in New Orleans. An award-winning former restaurant critic for the city’s alt-weekly, her work appears regularly in print and online for Lucky Peach, Food52, AFAR, Pacific Standard, Saveur, GQ, The Atlantic, Eater, The Village Voice, PUNCH, The Guardian, GOOD, Liquor.com, and beyond. Sarah is the author of Kentucky Sweets: Bourbon Balls, Spoonbread & Mile High Pie, Summer Squash, and a contributor to the recently released Short Stack Cookbook: Ingredients That Speak Volumes (Abrams 2016). Her latest book, New Orleans Cocktails: Over 100 Drinks from the Sultry Streets and Balconies of the Big Easy (Cider Mill Press/ Simon & Schuster), will be released in February. She is currently a US-Japan Reporting Fellow with the International Center for Journalists. Baking Resolution: “To build an…

1. Vitrified Studio Corked Collared Jar The sleek minimalism of this stoneware clay canister makes it a chameleon on the countertop, able to tie in with any kitchen scheme. Each one is handmade to order by artisan Shelley Martin of Portland, Oregon, so pick your favorite color and size and be patient. This one is worth the two- to four-week wait. Prices starting at $100; vitrifiedstudioshop.com 2. Textured Kitchen Canister, Large Keeping dry ingredients like flour or sugar securely sealed, the wooden lid’s leather pull makes it easy to remove. With its clean white glaze, this stoneware is a stylish neutral addition to any countertop décor. Order as a single or in a set of three. $24-$34; westelm.com 3. Serrv Onyx Canisters, Set of 2 These naturally patterned canisters are hand carved in Pakistan from unpolished onyx…

THE VANILLA BEAN BAKING BOOK by Sarah Kieffer For author and blogger Sarah Kieffer, baking is personal—intricately tied to endearing memories and life experiences. In her new book The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics (Avery), Sarah shares 100 of her most beloved recipes and the stories that inspired them. Each treat is styled and photographed on pale backdrops with muted lighting, making every swoop of frosting, swirl of jam, and chocolate chip dotting these sweet creations stand out in attractively stark contrast. From time-tested favorites like Banana Bread and Chocolate Chip Cookies to updated classics like Pear-Apple Hard Cider Pie, these recipes are designed for home cooks of all skill levels. CAN'T WAIT TO MAKE:Cardamom Cake with Coffee Buttercream, two sleekly stacked layers of moist, cardamom-scented…