EXPLOREMY LIBRARY
Food & Wine
Bake from Scratch

Bake from Scratch Cakes 2020

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.

Country:
United States
Language:
English
Publisher:
Hoffman Media
Frequency:
Bimonthly
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6 Issues

in this issue

1 min.
editors letter

ONE-LAYER CAKES ARE MY SECRET WEAPON IN THE KITCHEN. It’s a humble formula, but these cakes offer instant elegance for when I’m short on time and looking for a simple showstopper. From last-minute entertaining to sweet weeknight cravings, there’s always a one-layer cake I can count on to save the day. Upside-down cakes and skillet cakes promise decadent charm, no frosting required. Our Strawberry-Buttermilk Cake (page 106) has a light, tender texture and refreshing spring berry sweetness. At the other end of the spectrum, our Banana Upside-Down Cake with Walnuts and Coconut (page 107) has tropical flavor and caramel richness that welcome decadence with every bite. We also celebrate different pans you can use to create one-layer cakes. Our Bundt & Tube Cakes chapter takes you from the traditional tubular Angel…

17 min.
coffee & crumb cakes

CHERRY CRUMB CAKE Makes 1 (8-inch) cake Ditch the extravagant garnishes and towering layers for this simple and sophisticated one-layer cake that is guaranteed to impress. With a layer of cherries baked beneath the Ginger-Lime Crumb Topping, our elevated take on the cherry limeade cake (a summertime classic) is even more beautiful after you cut into it. You’ll get a juicy burst of cherry in every bite. ½ cup (113 grams) unsalted butter, softened½ cup (100 grams) granulated sugar¼ cup (55 grams) firmly packed light brown sugar2 large eggs (100 grams)1 teaspoon (4 grams) vanilla extract1 teaspoon (4 grams) almond extract1½ cups (188 grams) all-purpose flour1 teaspoon (5 grams) baking powder¼ teaspoon kosher salt¼ cup (60 grams) whole buttermilk1 pound (454 grams) fresh cherries, pittedGinger-Lime Crumb Topping (recipe follows) 1. Preheat oven to 350°F…

27 min.
chocolate, caramel & cream cakes

TARTE TROPÉZIENNE Makes 1 (11-inch) cake A generous swoop of rich Crème Diplomat rests between two layers of buttery brioche, and a sprinkling of pearl sugar provides the slightest delicate crunch on top. ⅓ cup (80 grams) warm whole milk (105°F/41°C to 110°F/43°C)1 tablespoon (9 grams) active dry yeast2¼ cups (281 grams) all-purpose flour¼ cup (50 grams) granulated sugar3 large eggs (150 grams), divided1 tablespoon (15 grams) dark rum1 teaspoon (4 grams) vanilla extract½ teaspoon (1.5 grams) kosher salt7 tablespoons (98 grams) unsalted butter, cubed and softened1 teaspoon (5 grams) waterSugar Topping (recipe follows)Crème Diplomat (recipe follows) 1. In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk and yeast; let stand for 2 minutes. 2. In a medium bowl, whisk together flour and sugar. Add flour mixture to yeast…

19 min.
bundt & tube cakes

PEAR HONEY ROSEMARY BUNDT CAKE Makes 1 (10-cup) Bundt cake We love herbs in sweet baked goods, and the honey and rosemary in this cake impart a delicious earthiness. 1 cup (227 grams) plus 2 tablespoons (28 grams) unsalted butter, softened and divided2 cups (256 grams) chopped peeled pear2 teaspoons (1 gram) chopped fresh rosemary1½ cups (300 grams) granulated sugar1 teaspoon (4 grams) vanilla extract3 large eggs (150 grams)2½ cups (350 grams) all-purpose flour1 teaspoon (5 grams) baking soda1 teaspoon (3 grams) kosher salt½ cup (120 grams) whole milk½ cup (170 grams) honeyConfectioners’ sugar, for dusting 1. Preheat oven to 325°F (170°C). 2. In a medium saucepan, melt 2 tablespoons (28 grams) butter over medium heat. Add pear and rosemary; cook, stirring occasionally, until pear is soft. Remove from heat; let cool completely. 3. In the…

19 min.
fruit-filled & jam-packed cakes

CRÈME FRAÎCHE POUND CAKE Makes 1 (9-inch) cake With crème fraîche in the batter, this triple-berry cake is an elevated version of pound cake and one of our editor-in-chief’s go-to recipes because you can make it with any fruit. We used strawberries, blueberries, and blackberries, but feel free to substitute with fruit you have on hand. Berries, apples, pears, and fruits with low moisture content work best. ¾ cup (170 grams) unsalted butter, softened1 cup (200 grams) granulated sugar½ cup (110 grams) firmly packed light brown sugar3 large eggs (150 grams)1 tablespoon (18 grams) vanilla bean paste1 tablespoon (3 grams) lemon zest (about 1 lemon)2 cups (250 grams) all-purpose flour1¾ teaspoons (8.75 grams) baking powder1 teaspoon (3 grams) kosher salt¾ cup (180 grams) crème fraîche⅓ cup (54 grams) plus ¼ cup (41 grams)…

12 min.
skillet & upside-down cakes

SWEET CHERRY AND CORNMEAL UPSIDE-DOWN CAKE Makes 1 (9-inch) cake Recipe by Yossy Arefi Upside-down cakes are one of the very best ways to use just about any seasonal fruit, and this version with juicy sweet cherries and a light and fluffy cornmeal-flecked cake batter is a knockout. The cornmeal cake pairs well with just about any fruit—try peaches or nectarines. And don’t forget to serve it with a bit of vanilla ice cream or whipped cream. ⅓ cup (73 grams) firmly packed light brown sugar½ cup (113 grams) plus 3 tablespoons (42 grams) unsalted butter, softened¾ teaspoon (2.25 grams) plus ⅛ teaspoon kosher salt, divided1¼ pounds (570 grams) fresh sweet cherries, pitted¾ cup (150 grams) granulated sugar1 teaspoon (1 gram) lemon zest2 large eggs (100 grams)1½ cups (187 grams) cake flour6 tablespoons (54…