Pineapple & Star Anise Upside Down Chiffon Cakes

We are almost able to take that big sigh of relief because the dreaded, yet unavoidable season of confounding forms, evanescent deductions, and really bad headaches will shortly be behind us.  A goodbye this tremendous begs to be celebrated.  There is only one proper way to celebrate, and that is with cake. 

My immense fondness for cake is no secret.  Cupcakes are a particular favorite with me.  One morning, in the depths of hunger (I had probably eaten two hours before, but that is neither here nor there), I decided that pineapple would be a pleasing partner for that oversized stock of star anise that I had been hoarding for months. 

Anise is a tricky spice to tackle.  Subtle is her sweet spot - she’s the backup dancer of your spice cabinet.  Though she does not possess the grace to carry off the leading role, she will spin intriguing, unobtrusive circles around your star ingredient, transforming that which was already good. 

Stop thinking about black jelly beans.  I caught you.  This is nothing like that.  Unlike those audacious “punch you in the face with my flavor” black beans of horror, the anise in this application is like a satin curtain, softly cascading over the sweet, acidic pineapple.  It playfully bounces about your palate in perfect harmony with the tangy fruit.  

So… Even if you, like myself, do not like anise AT ALL, there is no need to shy away from these humble celebratory cakes. 

Oh, did I mention that my brother loves black jelly beans?  Red flag if I ever saw one. 

I have always taken slight issue with the pervasive 1950s southern delicacy that is pineapple upside down cake.  The cloyingly sweet caramel combined with a dense, butter-fattened cake is just too rich for me to enjoy past two or three bites.  

In an attempt to lighten things, I went with a chiffon cake.  It is lifted with egg whites and fattened with oil, both of which produce an all around airier cake that is reminiscent of an angel food cake.

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If you realize halfway through preparing your mis en place that you are out of cake flour, you can use our friend, Joy the Baker's cake flour substitute .  It works like a charm, and thank goodness because, I’m really bad at buying cake flour.  

Though these tiny treats make a smashing dessert, they would also make very nice company for your morning cup of restoration, also known as coffee. 

I topped my warm cakes with a bit of whipped cream that I had sweetened with a drizzle of Turkish honey, and I really enjoyed the subtle floral notes it added.  

Remember to always flip with confidence and garnish with more whipped cream than what is considered socially appropriate.  It’s Wednesday, live it well. 

Sincerely, 

Pedantic Foodie

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Pineapple & Star Anise Upside Down Chiffon Cakes with Honey Whipped Cream

makes 4, 3.5 ounce ramekins / recipe adapted slightly from Alton Brown

- 4 tablespoons unsalted butter 

- 1/4 cup brown sugar 

- 3/8 teaspoon kosher salt, divided use 

- 1/4 teaspoon freshly ground star anise

- 1 cup fresh pineapple, cut into 1/4-inch cubes

- 2 3/4 ounces cake flour 

- 3/4 teaspoon baking powder 

- 3 eggs 

- 3 ounces granulated sugar, divided use 

- 2 tablespoons water 

- 2 tablespoons vegetable oil

- 1 teaspoon vanilla extract 

- 2 tablespoons fresh orange juice 

- 3/8 teaspoons cream of tartar 

- 1/3 cup heavy whipping cream

- 1 tablespoons honey 

Preheat oven to 325 degrees. 

In a small skillet, melt butter over medium heat.  When the butter has melted, stir in brown sugar, 1/8 teaspoon kosher salt, and ground anise.  Cook for 2-3 minutes, until the caramel is bubbling and has thickened slightly.  Remove from heat and stir in pineapple.  Divide the mixture evenly amongst the four ramekins.  Allow to cool while you prepare the cake batter. 

Sift to combine cake flour, baking powder, and remaining 1/4 teaspoon salt; set aside. 

Separate egg yolks from egg whites.  In a large bowl combine yolks and 2 ounces sugar.  Beat on medium speed with an electric mixer for 2 minutes, or until the yolks have lightened in color and have become somewhat thick.  Slowly beat in water, vegetable oil, vanilla, and orange juice.  Gently whisk in flour mixture until just combined.  Set aside while you prepare the egg whites. 

In a clean bowl, combine egg whites and cream of tartar, beat on high speed until the whites become thick and foamy.  Reduce the speed to medium and gradually add in remaining 1 ounce of sugar.  Increase speed to high and beat until stiff peaks form; about 2 minutes. 

Add 1/3 of the egg white mixture to the batter and whisk until well combined.  Gently fold in remaining egg whites, until just incorporated.  Divide the batter evenly among the ramekins. You may have some batter leftover.  

Place the ramekins on a baking sheet and bake for 30 minutes, or until the tops are golden and a skewer inserted in the center comes out clean.  While the cakes are cooling, prepare the whipped cream. 

Combine cream and honey in a medium bowl and beat on high speed until soft peaks form.  Set aside until ready to use. 

Allow the cakes to cool for 20 minutes and then run a butter knife along the edges to loosen each cake and flip over quickly.  Serve with whipped cream.  Enjoy! 

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Earl Grey Poppy Seed Cupcakes with Blackberry Jam & Rich Chocolate Buttercream

I spent the weekend snowbound, discussing my wedding cake, watching way too many movies, and periodically venturing out into the white, freezing world to slip, trip, and slide down hills on whatever piece of plastic I could find.  

Though a day at home can be restorative, multiple days at home can quickly grow tiresome.  I feel a burning beneath my skin, an ache to do something besides nothing. 

The kitchen starts to call and I sit with my notebook and scribble down ideas until something feels right.  Then, the mug of hot cocoa is set aside, and the chilling fragrance of winter is replaced with the aroma of freshly baked cakes, awaiting their chocolatey, buttercream destiny. 

I had cake on the brain this past weekend.  One of my dear bridesmaids has bravely agreed to bake my rather elaborate wedding cake, and we have been discussing molds, serving sizes, and cake flavors so much that my brain has turned to buttercream, which is by no means a bad thing.  It just made me want cake.  But, as you know, I do not like baking cakes because they slide, and fall, and make me cry.  This is why I love cupcakes.

As I contemplated flavors, I wanted something snow-day appropriate.  I craved a cupcake that could deliver the same comforting warmth that I found in the my humble, morning brew of Earl Grey, and a slice of toast with jam.  Then, in a rare moment of what I would call brilliance, it came to me.  Earl Grey cupcakes.

Real talk.  The whole Earl Grey-flavored everything had gotten nothing but a dramatic eye-roll from me up until now.  I had made two attempts to incorporate the deep, moody notes of Bergamot into my baking and both failed to deliver any detectable trace of tea.  This time, however, I was determined.  I googled, I schemed, and I finally contrived a means by which I could harness the powerful flavor of a classic morning brew.

This stroke of brilliance was not exactly extraordinary.  In fact, it’s rather obvious.

Cupcakes call for milk.  Tea can steep in milk.  Milk can be turned into very strong tea that will then be turned into cake batter.  The end.  

A little anticlimactic?  I know.  But it works, so stop complaining.

These cupcakes are moist, buttery, and rich with the flavors of Winter.  The moody notes of the Earl Grey play wonderfully alongside the poppy seeds, creating a cake that is truly unique. 

I love how batter looks.  

Though the cakes are truly delicious on their own, they are not overly sweet, and thus, are complimented by the sweet jam, and rich frosting.  

This chocolate buttercream is my favorite chocolate buttercream ever.  Truly.  It's oh-so-rich, and the combination of cocoa and melted chocolate make it silky smooth.  

Whether atop a cake, or eaten by the spoonful, it is, quite simply, utterly delightful.  

I would like to take this opportunity to say that I am quite distressed by the amount of icing that currently tops most American cupcakes.  It's overdone, more for appearance than flavor, and quite often overpowers the cake rather than complimenting it.  This is a true travesty.  Personally, I like my frosting spread generously and evenly over my cakes with a butterknife.  Full and even coverage, keeping the same frosting to cake ratio in each bite. 

However, I realize that visually, this technique is not as appealing.  Perhaps one day I will defy trends and the ever-judging Pinterest and post my cupcakes frosted the way they were meant to be.

All that is to say, that if you make these cupcakes (which you definitely should) and are taken aback by the amount of frosting this recipe makes, that is because I really prefer a small amount of frosting with my cakes.  If you feel differently, you are most welcome to double the recipe.  In fact, I would recommend that anyways because you will likely eat half the batch while the cakes are cooling. 

Though not necessary, a cupcake filling injector is a very helpful tool when you are trying to pipe jam into the center of each tiny cake.

Mine totally looks like a syringe, I always feel like I'm performing cupcake surgery.

The jam is absolutely essential to these cakes.  The pairing of the berries with the Earl Grey is just heavenly.  

Robust, familiar tea, crunchy poppy seeds, sweet jam, and rich chocolate.  It's all here and it's a wonderful thing. 

Thank you, dear snowstorm, for giving me the motivation and inspiration I so desperately needed.

Stay warm, bake often, and make your days as cozy as possible.  That is my Winter-survival advice.  

Sincerely,

Pedantic Foodie

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Earl Grey Poppy Seed Cupcakes with Blackberry Jam & Rich Chocolate Buttercream

makes 18 cupcakes

for the cupcakes

• 4 bags Earl Grey tea*
• 1 cup whole milk
• 2 1/4 cup all-purpose flour 
• 3/4 cup cake flour 
• 1 tablespoon baking powder
• 1 cup unsalted butter, softened
• 1 cup granulated sugar 
• 2 large eggs 
• 2 tablespoons poppy seeds
• 1 teaspoon vanilla extract 

Heat milk by microwaving for two minutes, or bringing to a simmer in a small saucepan over medium heat.  

Remove from heat source and add tea bags.  Steep for 40-45 minutes and then remove tea bags.  

Preheat oven to 350 degrees. 

Sift to combine flours and baking powder.  

Place butter in a large bowl and beat on high speed with an electric mixer for one minute.  Add sugar and beat until fluffy; about 2 minutes.  Reduce speed to medium and beat in eggs one at a time.  With the mixer on low speed, slowly work in flour mixture and milk alternating between the two.  After all elements have been incorporated, beat in poppy seeds and vanilla extract.  

Prepare muffin tins by lining with paper cupcake liners.  Use a 1-ounce disher to portion the batter amongst the cups.  

Bake cakes for 20 minutes, until a fork inserted into the center comes out clean.  

Place the cupcakes on cooling racks and allow to cool completely before proceeding with filling and icing.  

While the cupcakes are cooling, prepare the buttercream. 

*It's important to use a good, strong, tea for this recipe. Personally, I like this one. It is robust, but not bitter.

for the buttercream 

• 1/2 cup unsalted butter, softened 
• 1/4 cup cocoa powder
• 1 cup semisweet chocolate chips
• 1cup confectioner’s sugar 
• 3 tablespoons heavy cream 

Place semisweet chocolate in a glass bowl and microwave at thirty second increments, stirring after each, until the chocolate is smooth and fully melted. 

In the bowl of your stand mixer, fitted with the paddle attachment, beat butter on medium speed for one minute.  Add cocoa powder and beat on low speed until well combined.  While continuing to mix on low speed add melted chocolate, confectioner’s sugar, and heavy cream.  Beat until smooth.  

Transfer the buttercream to a piping bag.   

filling and assembly

• 1/2 cup blackberry jam 
• poppy seeds, for garnish 

If using a cupcake filling injector, fill the injector with jam and insert the tip into the center of each cake and fill with one teaspoon of jam.  

If using a spoon, scoop a small amount of cake out of the center of each cupcake and fill the cavity with a spoonful of jam. 

Pipe a small amount of buttercream onto the top of each cupcake and sprinkle with poppy seeds.  Enjoy immediately or refrigerate until ready to serve!

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Mixed Berry Lemon Breakfast Cake

“When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?"

"What's for breakfast?" said Pooh. "What do you say, Piglet?"

"I say, I wonder what's going to happen exciting today?" said Piglet.

Pooh nodded thoughtfully. "It's the same thing," he said.” 

― A.A. Milne

It's Summer.  In my mind that translates to longer days and slower mornings.  Second cups of coffee and late breakfasts.

I went berry-picking last weekend and zealously filled my refrigerator with those irresistible green paper baskets of brilliant, blue berries.  

Picking fruit is one of my favorite activities and certainly a Summertime must.  It's on every Summer bucket list I've ever penned, and I never grow tired of plucking my fruit from its natural home.  There is something so satisfying about filling one's car with a bounty of freshly picked fruits and driving home to bake your gatherings into a plethora of deliciously fattening treats.  It feels like we are really appreciating nature in a way that can't be done with market-bought berries.  Perhaps it's my "live off the land" mentality, but it makes me happy and provides inspiration, so I see no reason to question it. 

Perhaps I was a little overly zealous because I have already baked a pie and a dozen turnovers, and I still have half of my berries left. 

So, I made a cake and called it breakfast. I'm a huge "cake and coffee" or "cake and tea" fan.  There's something comforting about being able to eat cake for breakfast, and this particular cake feels extra special.

This cake begins with the creaming method.  You know the drill.  Butter and sugar get to know each other well before they are followed by eggs, milk, and flour.

In this recipe we are trading out our dear friend, All Purpose Flour, for something a bit lighter and finer.  Something known as cake flour.  Let's talk about that for a minute.  

What are cake flours, anyways?  

First, cake flours have much lower levels of gluten proteins, and this translates to more tender baked goods.  Second, these flours are treated with chlorine dioxide, which effects the starch granules. It allows them to soak up more water and swell more easily when introduced to a sugary batter, which in turn produces a strong starch gel.  Lastly, cake flours are milled very finely.   All these attributes combine to create very light, velvety cakes.  Cool, right?

I love using cake flour in this recipe because it gives this cake has an incredibly smooth, pillow-like texture that I absolutely adore. 

Our velvety, lemony batter is studded with berries and sprinkled with a crumbly oat topping, giving this cake an utterly irresistible crunch.

I used blackberries and blueberries because that is what I had on hand, but you can use whatever you have lying around. I think raspberries would be really good.  Mix it up, play around, and let me know what you try in the comments!

Imagine a coffee cake replacing all its cinnamon goodness with tart, bright berries, and its vanilla cake with a bright, lemony cake that is very reminiscent of a pound cake.  This is that cake.

It's one of those gems that is so light and tempting that you'll probably slice off a tiny bit each time you walk through the kitchen, which may lead to eating half of the cake on the first day.  Oops. 

Pour the coffee and slice yourself a generous serving of cake. 

It's a good morning.  

Happy breakfasting! 

Sincerely, 

  Pedantic Foodie

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Mixed Berry Lemon Breakfast Cake 

serves 8

for the crumble 

• 1/4 cup all purpose flour 
• 1/2 cup old fashioned oats 
• 1/2 cup brown sugar
• 3 tablespoons unsalted butter, chilled

In a small bowl combine flour, oats, and brown sugar.  Use the tips of your fingers to work the butter into the oat mixture, forming a rough crumble.  The butter should be in pea-sized pieces.  Set aside until ready to use. 

for the cake 

• 2 1/4 cups cake flour 

• 1 1/2 teaspoons baking powder 

• 1/2 teaspoon salt 

• 3/4 cup whole milk 

• 1 egg 

• 1/2 cup unsalted butter 

• 1 cup sugar 

• 1 teaspoon lemon zest 

• 1/2 teaspoon vanilla 

• 1 1/2 tablespoons lemon juice 

• 2 cups fresh berries 

Preheat oven to 375 degrees. 

In a large bowl whisk to combine flour, salt, and baking powder.  

Combine lemon zest and sugar, using the tines of a fork to press the zest into the sugar. 

Combine milk, vanilla, and lemon juice in a small container.  The milk will separate but don't fret, it's perfectly fine.     

In the work bowl of your stand mixer fitted with the paddle attachment, beat butter on medium speed for 1 minute.  Add lemon sugar and beat for 1-2 minutes, or until fluffy.  Scrape down the sides of the bowl and then add egg.  Beat until well combined.

With the mixer on medium speed, alternately add additions of the flour and milk mixtures until fully incorporated.  

Pour the batter into a greased and floured springform cake pan and top with fresh berries.  Press lightly to push the berries into the batter.  Top with prepared crumble and bake for 35-45 minutes.    

Allow to cool for 20 minutes to an hour before removing from pan and slicing.  Serve with a bit of freshly whipped cream and good coffee.  Enjoy!