I had the joy of co-hosting a party to celebrate Carolyn, our very talented and accomplished Line Dance Instructor.  Carolyn and her family are soon to embark on a year-long travelling adventure around the world. To send her off in style, we had cake and iced tea, and lots and lots of convivial conversation.

I am posting recipes for the cakes we enjoyed today.  These are not recipes I made up — I have cited their originators so you can Google them for plenty of other good ideas.   I had a great time making these cakes in great big batches, and I hope you enjoy them in the more civilized portions these recipes provide.  Both are great party cakes, and the whipped cream/cream cheese topping has been a life-saver on more than one occasion.

Enjoy!

SOUR CREAM COFFEE CAKE
I used this recipe as the base  for a strawberry shortcake.  It can be made with a light gluten-free flour mix, adding 1/2 teaspoon Xanthan gum for every cup of gluten-free flour used.

Ingredients

  • 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

Directions:

  1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
  2. 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.
  3.  Bake for 50 to 60 minutes, until a cake tester comes out clean.

Source:  Ina Garten, 2001, Barefoot Contessa Parties!

This recipe, from Cook’s Illustrated, makes a nice, stable whipped topping or frosting.  It will keep in a bowl for at least 3 days, and on the cake for at least 2.  As it has never gone uneaten for more than 3 days in my house, I don’t know if it has a longer shelf life.  You could dollop or pipe leftovers into single portions on plastic wrap or into silicon muffin liners, and freeze them (put them in a freezer bag once they’re solid) – they make a passable ice-cream substitute.

WHIPPED CREAM WITH CREAM CHEESE

Ingredients:

  •  8 ounces cream cheese, room temperature (225 grams, half a pound, one block)
  • ½ cup sugar (regular granulated sugar, not icing sugar)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon table salt (that’s a pinch)
  • 2 cups heavy cream

Directions:

  1. Place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment (or you can use an electric hand mixer, but NOT a stick blender).
  2. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
  3. Reduce speed to low and add heavy cream in slow, steady stream.
  4. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).

GLUTEN-FREE CHOCOLATE QUINOA CAKE

This is my “go-to” chocolate cake.  It’s always moist, even after three or four days.  It helps to have a really good blender

Ingredients:

  • 1 1⁄3 cups (325 mL) water
  • 2/3 cup (75 mL) quinoa (light colored is more tender than dark colored)
  • 1/3 cup milk
  • 4 large eggs
  • 1 tsp (5 mL) pure vanilla extract
  • 3⁄4 cup (175 mL) butter, melted and cooled
  • 11⁄2 cups (375 mL) white or cane sugar
  • 1 cup (250 mL) unsweetened cocoa powder
  • 1 1⁄2 tsp (7 mL) baking powder
  • 1⁄2 tsp (2 mL) baking soda
  • 1⁄2 tsp (2 mL) salt

Directions:

  1. Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool. Preheat the oven to 350°f (180°c). Lightly grease two 8-inch (20 cm) round or square cake pans. Line the bottoms of the pans with parchment paper.  (Valli’s Note – makes a nice 9 x 13” sheet cake)
  2. Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups (500 mL) of cooked quinoa (Valli’s Note – use all your cooked quinoa) and the butter and continue to blend until smooth. Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between the 2 pans and bake on the center oven rack for 40 to 45 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool completely in the pan before serving. Frost if desired.
  3. Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.

Source:  http://patriciaandcarolyn.com/the-original-quinoa-chocolate-cake/