I like eating baked sweets a lot. As in, this is me:
Credit: “The God of Cake,” Hyperbole and a Half.
After a morning of snowboarding, I was in the mood to bake. So I made a cake for my roommate’s birthday. Since she is a yoga instructor, I tried to stay on the healthy side as far as cakes go. This is an applesauce yogurt cake with a citrus-brown sugar glaze. The cake was super moist, though given the relative lack of fat it kind of resembled a dense pudding. But the glaze gave the outside of the cake an orange-y caramelized crust, which we liked. The recipe isn’t worth replicating yet but I based it off of my ever reliable banana cake recipe from David Lebovitz.
Soaking in the glaze:
When I dog-earred this pound cake recipe from Nicole Rees via Serious Eats, I had every intention of making pound cake loaves that were true to form. The tender, golden crust and moist, rich crumb spoke to me this rainy morning, and having superfluous sticks of butter in my fridge did not hurt. After removing the loaves from the oven and letting them cool, I eagerly prodded the cakes out of the loaf pans, only to discover that they would not budge. Even after knifing clean the sides, the cakes resisted removal. And when the tops of my loaves finally did break free, the lower halves did not follow, remaining stubbornly clung to my insufficiently-buttered pan bottoms. So much for proper pound cake. But, rather than mope around and proclaim the failure of a lost cause, this blog entry by David Lebovitz on the non-difference between banana bread and banana cake sprung to mind. Who needs pound cake in bread-shaped form, anyway? So I scraped everything out and packed it all — tops, bottoms, pan crumbs — into a casserole dish and baked this collection of former pound cakes for an additional 10 minutes. Dress with some makeshift chocolate ganache to hide the blemishes and voila, the end product bears a strong resemblance to the classic yellow cake with chocolate frosting, which, like blessed few things in life, never goes out of style.