Peach Pound Cake Recipe - NYT Cooking - The New York Times

By Clover 06 Jul, 2020 Post a Comment

Peach Pound Cake Recipe - NYT Cooking - The New York Times

Posted: 26 Jun 2020 11:51 AM PDT

This recipe proves that the perfect summer pound cake takes no special equipment or skill to pull off. Once you've prepared the peaches, this is essentially a dump-and-whisk cake. Puréed peaches (plus an extra egg yolk) keep the cake from drying out. Diced peaches add bursts of fresh fruit, and a peach glaze lends another layer of flavor. Use sweet, ripe peaches for best results, but frozen work fine here, too. If you're looking for a spin on classic peaches and cream, serve a slice with lightly sweetened whipped cream.

Best Mini Chocolate Cakes Recipe - How to Make Mini Chocolate Cakes - Parade

Posted: 09 Jun 2020 12:00 AM PDT

(Shea Goldstein)

I made these so-easy-to-make Mini Chocolate Cakes just in time. I was searching for the ultimate chocolate cake recipe; I wanted something very, very good. Mediocre would definitely not do.

While I was looking through my cookbooks, I found something perfect, but it wasn't actually from the book. It was folded up inside the book. I have a ton of these, and some are VERY special.

Backstory: Ok, so here's the thing; I had a bad baking experience a few weeks ago.

You know, one of those kitchen experiences that make you want to throw a fit?? Nothing works the way it's supposed to, everything is ridiculously complicated despite the "straightforward" instructions, and the baking time is soooo off. I really could go on and on. That's when I remind myself that savory recipes are my forte and baking is definitely NOT, and it is not the end of the world. Give me a a few good cuts of STEAK and some fresh asparagus and I'm in my cooking happy place.

Related: 16 Delicious White Chocolate Recipes

However…something happened.

As I was looking for a good chocolate cake recipe, I found a hand-written recipe for chocolate cake in one of my cookbooks (I only have a thousand), and I thought OK I'm definitely trying this. I have no idea where I got it from, but I can tell it was from the early '90s based on my handwriting and the recipe in the book I saved it in.

I worked at SouthTrust Bank (Wells Fargo bought it a few years ago), and I worked with several awesome women at the time in the Compliance Department as an administrative assistant. I was so young, and they were all such awesome ladies that were like big sisters to me.

It has to be one of them. Ok, back to now.

So, I made the cake from the recipe, and it was ridiculously easy. The cake came out SO beautifully moist, and sprung right out of the pan. Instead of making a whole cake, I made itty bitty cakes with my mini muffin pan.

They're so stinkin' CUTE!!!

Some of these I added sprinkles on top, which you could totally do, or even sanding sugar would be fun.

Instead of making a frosting, I used a very high-quality coating and dipping milk chocolate that I've used for SEVERAL THINGS. This was also a huge time saver, and it hardens up to be a beautiful chocolate shell, so transporting it is much easier than a regular cake. I love the sheen on this chocolate.

What's better than chocolate on chocolate??

I stuffed some of these with caramel and some with coconut filling. These were so good, but the CARAMEL ended up on the bottom of the little cake pan and didn't want to come off. The coconut was just fine, and was devoured by my coconut loving friend, Susan.

This cake was sooo moist.

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Mini Chocolate Cakes

By Shea Goldstein

Ingredients

2 cups AP flour
2 cups white sugar
½ tsp salt
1 tsp baking soda
2 sticks butter
¾ cup water
5 tbsp cocoa powder
½ cup buttermilk, or whole milk
2 eggs

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Directions

Preheat oven to 325, and spray a mini muffin pan with baking spray.
Mix dry ingredients, except for cocoa powder, in a bowl of a stand mixer on low, just until combined.
In a small microwave safe bowl, combine butter, water and cocoa powder with a whisk. Microwave until gently boiling, about 2 min.
Pour cocoa mixture into dry ingredients and mix on low until combined.
Fold in milk and eggs.
Place 1 tbsp in each muffin cup and bake for 10 min.
Remove gently with a butter knife releasing around the edges of cake, allow to cool before frosting.
Melt candy according to package directions and pour over each cake. Allow to cool.