Posts Tagged ‘peach’

Brown Derby Cake

Brown Derby cake.

This past weekend we celebrated my wonderful mom’s birthday.

If you’ve ever met my brother, you’d know he’s a tough talker. He has a bit of a potty-mouth, he’s extremely smart, and he’s a bit conceited. So overall he sounds like a know-it-all with a smart mouth. He’s also a fourth degree black belt in Tae Kwon Do and continues to teach students training to go to national competitions. He can do ridiculous flips and wield a sword. He’s not one to be messed with.

But if you get to know him a little better, he’s not as tough as he seems to be.

After several mishaps and uncertainties with the first cake idea I had, I called him asking for suggestions.

“What kind of cake do you think I should make Mom?”

“Brown Derby” was his immediate response, quickly defended with, “It’s the only cake I know she likes.”

And he was right.

You see, when we were growing up, all of our birthday cakes consisted of a Brown Derby cake created by our local pastry shoppe. I’ve never seen a Brown Derby cake since that time but the thought of it brought back some wonderful memories. So with the help of Google, I came up with a version of our favorite childhood cake that pleased the entire family.

If you’ve never tried one of these babies, it’s essentially a chocolate cake filled with a fruit and whipped cream filling including strawberries, bananas, and peaches (as I remember it). I created mine with a rich devil’s food cake filled with fresh strawberries, fresh ripe bananas, canned peaches, and a handful of blueberries folded into a gelatinous whipped cream mixture (that in hindsight could simply have been the fruit and whipped cream without the extra ingredients/steps). It was a throwback to our childhood and my mom was pleased that we had remembered.

Happy birthday, Mommy!

Brown Derby Cake
cake adapted from Dorie’s Baking From My Home to Yours
filling adapted from Taste of Home

Ingredients
For cake:

  • 1 1/3 c all-purpose flour
  • 1/2 c unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 10 tbsp (1 1/4 sticks) unsalted butter, room temperature
  • 1/2 c packed light brown sugar
  • 1/2 c granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 oz bittersweet chocolate, melted and cooled
  • 1/2 c whole milk, room temperature
  • 1/2 c boiling water
  • 4 oz semisweet or milk chocolate, finely chopped

For filling:

  • 1 package unflavored gelatin (~1 tbsp)
  • 1/2 c milk
  • 2 egg whites
  • 1/4 c granulated sugar, sifted
  • 2 tsp vanilla extract
  • 1 c heavy whipping cream
  • 12 oz fresh strawberries, sliced thinly
  • 1 15 oz can sliced peaches, drained
  • 2 medium bananas, sliced thinly
  • handful of fresh blueberries

For topping:

  • 1 1/2 c heavy whipping cream
  • 1/4 c confectioner’s sugar, sifted (plus more to taste)

Instructions
For cake: Preheat oven to 350F and prepare 1 round cake pan and 1 medium-sized mixing bowl (oven-safe!) with butter and a healthy dusting of flour or confectioner’s sugar. Line the round cake pan with parchment paper as well.

Sift together flour, cocoa, baking soda, baking powder, and salt. Set aside.

Using a stand or hand mixer, cream butter on medium speed until soft. Add both sugars and continue beating for 3 minutes. Add eggs one at a time, beating for 1 minute after each addition. Add vanilla. At this point things may look curdled but keep on beating. On low speed, add melted chocolate. Then add dry ingredients in 3 additions alternating with the milk in 2 additions. Mix just until incorporated. Add in the boiling water which will thin down the luscious batter. Finally, stir in the chopped chocolate with a rubber spatula. Divide the cake evenly between the prepared pan and prepared bowl. Bake separately in the preheated oven. The round cake will take about 25-30 minutes. The bowl took me closer to an hour to set properly. When you insert a knife into the center of the cake, it should come out clean. Allow cake to cool for several minutes before running a knife/spatula around the sides, unmolding, and allowing to cool completely to room temperature.

For filling: (Again, as above, you can simply mix the fruit with whipped cream sweetened slightly with confectioner’s sugar if desired. This recipe gives a bit more solid filling with the addition of gelatin.) Stir gelatin in milk to soften. Meanwhile, beat the egg whites until stiff and add the sugar in slowly, mixing to combine. Heat the gelatin and milk mixture over very low heat for several minutes until the gelatin is completely dissolved. With the mixer on, pour the warmed mixture over the egg whites and mix well. Add in vanilla. Cool to warm before folding in prepared fruits.

In a separate bowl, beat heavy cream until stiff peaks (you can use your dirty beaters). Fold in to fruit mixture.

For topping: Beat heavy cream in a clean bowl until stiff peaks. Add sugar to taste.

For assembly: Once cakes are cooled, level both cakes, reserving scraps (take a bit off even if your cakes came our perfectly which mine never ever do). Take round cake and place on stand. Top with as much filling as desired. (I only did one big fat layer of filling and used about 3/4 of it. In hindsight, you can cut the cake baked in the bowl into two layers and then have two layers of filling with three layers of cake. Just saying.) Top with cake baked in the bowl. Using a spatula, spread sweetened whipped topping all over cake. Finally, crumble scraps and press into whipped topping. If your scraps a little too moist, you can spread them over a baking sheet and dry them out a bit in a warmed oven.

Messy cakes are always the most delicious in my opinion!

What cake did you used to eat growing up?

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Indian Rice Pudding with Peaches

Well, my friends, now that Cupcake Hero July has ended we can finally go back to our scheduled programming.

[PS! Amy’s already posted Cupcake Hero August’s ingredient! Go check it out!]

No voting, no crazy concoctions, no one else’s material.

Just me.

Don’t sound so excited.

Actually, I won’t be around for a week and half because.. I’m going to London/Ireland with the fambam! Yayyyyyyy!!

[That’s okay. I don’t mind if you’re jealous. I’d be jealous too.]

However, I’ll be re-posting some of the first recipes I posted here. Since starting this blog in February, I’ve gained a reader or two and I definitely do not want you to be missing out on any goodness.

But, for now, I’ll leave you with a final cold flour-less recipe in honor of my last day living with a kitchen that has no flour or baking supplies whatsoever. (At least now it has sugar!) Pardon the pictures, the peach syrup may have skewed the view of the rice pudding a little but but I assure you the flavor was all there and was outstanding.

Indian Rice Pudding
adapted from Alton Brown

1 c uncooked long gran or basmati rice
1 1/4 c whole milk
1 cinnamon stick
1 tsp whole cloves
1 c heavy cream
1 1/2 c coconut milk
1/2 c sugar
1/8 tsp nutmeg
1/4 tsp vanilla

Cook rice per usual. I cooked mine in a large nonstick saute pan so I could make the rice pudding right away.

In a large nonstick saute pan over medium heat, combine the cooked rice, milk, cinnamon stick, and cloves. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.

Increase the heat to medium, add the heavy cream, coconut milk, sugar, nutmeg, and vanilla and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Once the mixture just begins to thicken, remove from the heat and take out cinnamon and cloves. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature with peaches.

Peaches in Orange Syrup
adapted from a magazine but I don’t remember which. oops.

3.5 oz sugar
2 c water
2 oranges, zested and juiced
10 ripe peaches, skins on

Bring sugar, water, orange zest, and orange juice to boil. Bubble for 5 minutes. Add the peaches and boil them over. Simmer for 10-15 minutes until peaches are soft, turning them occasionally. The skins will begin turning the syrup into a beautiful shade of red/orange. Once peaches are done, remove peaches, allow to cool a little and remove their skins. Meanwhile, bring the reserved liquid to boil for 10 minutes or until it becomes a thick syrup. Pour over peaches when serving.

Stay cool! I’ll be in rainy London/Ireland!

– Sharlene