Peanut Butter Chocolate Chip Sandwiches

Now that I had experimented a couple of times and had a good batch of Swiss Buttercream I needed to do something with it!I decided I would make it into a peanut butter filling for chocolate chip cookies. For the cookie recipe I used Martha Stewart’s – Soft & Chewy Chocolate Chip Cookie recipe.

Peanut Butter Chocolate Chip Sandwich Cookies

For this recipe I used:

Chocolate Chip Cookies
2 1/4 Cups of All Purpose Flour
1/2 Teaspoon of Baking Soda
8 Oz Unsalted Butter – softened (hint here)
1/2 Cup of Sugar
1 Cup of Light Brown Sugar – packed
1 Teaspoon of Salt
2 Teaspoons of Vanilla
2 Large Eggs – room temperature
12 Oz Chocolate Chips

Peanut Butter Filling
1 Swiss Buttercream Recipe
1/2 Cup of Smooth Peanut Butter

Peanut Butter Chocolate Chip Sandwich Cookies -The Ingredients

I started by sifting the flour, salt, and baking soda into a medium bowl and setting it aside.

Peanut Butter Chocolate Chip Sandwich Cookies – Sifted Flour mixture

In a large glass bowl I used my hand mixer to beat the softened butter until light and fluffy. This took about 5 minutes on high.

Peanut Butter Chocolate Chip Sandwich Cookies – Creaming the Butter

Once the butter was mixed, I added both sugars and beat again for another 5 minutes until the mixture was nice and creamy. I stopped a couple of times to scrape down the bowl to ensure everything mixed well.

Peanut Butter Chocolate Chip Sandwich Cookies – Adding the Sugars

I then added the eggs and vanilla and beat everything together.

Peanut Butter Chocolate Chip Sandwich Cookies – Adding the Eggs & Vanilla

I added the flour and slowly mixed it in.

Peanut Butter Chocolate Chip Sandwich Cookies – Adding the Flour

Then it was time to add the chocolate chips. Since the mixture was quite stiff I mixed the chocolate chips in by hand.

Peanut Butter Chocolate Chip Sandwich Cookies – Hand Mixing in the Chocolate Chips

I used a #20-1/4 cup Ice Cream Scoop to divide out the dough. 6 on each lined cookie sheet. I baked them in a 350˚ oven for about 15 minutes until lightly browned.

Peanut Butter Chocolate Chip Sandwich Cookies – Ready for the Oven

As the cookies were cooling, I took the butter cream and peanut butter and beat them together well. I added a generous amount of filling to one cookie and topped it with another. Enjoy!

Peanut Butter Chocolate Chip Sandwich Cookies – Ready to Eat!

Baker’s Notes:

  • I chose a cookie recipe that was a finished soft cookie
  • This cookie will cure most sweet tooths!

Macarons – Part 5 – Eureka!

Yet another trial in my quest for a perfect macaron. If you have been following, this is trial number 5.

Building on my progress in part 4 I decided to try the Italian meringue again. This time I would use a mixing bowl and my hand blender rather than my mixer. The bowl on my mixer was too big for one batch of macarons and left at least 1/4 of the syrup on the side of the bowl.

I am using the book “i ♥ macarons” by Hisako Ogita.

Macarons Part 5

For this recipe I used:
30 ml of Water
65 Grams of Sugar
85 Grams of Almond Meal
150 Grams of Icing Sugar
3 Large Egg Whites – at room temperature
5 ml of Vanilla

Macarons Part 5 – The Ingredients

Following the recipe I use my food processor to grind the almond meal and icing sugar together and then double sifted the mixture.

Macarons Part 5 – Double Sifted Almond Mixture

In a medium bowl, using my hand mixer, I started whipping the egg whites until slightly frothy.

Macarons Part 5 – Slightly Whipped Egg Whites

Over on the stove, in a small pot, I combined the water and sugar and heated the mixture.

Macarons Part 5 – Water & Sugar

I boiled the syrup until it reached 235˚ F.

Macarons Part 5 – Bringing the Syrup to Temp

Once the sugar was at temperature I slowly drizzled the syrup into the egg whites while beating them on high.

Macarons Part 5 – Finishing the Egg Whites

After about 10 minutes of beating the meringue was cool enough to add the vanilla.

Macarons Part 5 – Adding the Vanilla

When the vanilla was mixed in I switched to a large spatula and folded in 1/2 of the almond mixture.

Macarons Part 5 – The first 1/2 of the Almond Mixture

Then I added the second half of the almonds and gently folded them in.

Macarons Part 5 – The second 1/2 of the Almond Mixture

Then it was time for macaronage – the final 10 folds.

Macarons Part 5 – Macaronage

And it was off to the pastry bag.

Macarons Part 5 – Filled Pastry Bag
Macarons Part 5 – Ready to Pipe

I piped a round of macaron batter in each of the marked circles, then gave the pan a hard rap on the counter to disperse any air bubbles.

While the oven heated to 400˚F,  I let the macarons rest on the counter to form a slight skin. Then it was off to the oven for 11 minutes.

This time everything came together.  No excessive spreading and perfect feet!

Macarons Part 5 – Perfect Pied

I filled this batch with Meyer Lemon Curd. For a more traditional macaron use a filling like Swiss Buttercream.

Macarons Part 5 – Eureka!!

Macarons – Part 4 – i ♥ macarons

Still working towards an elusive perfect macaron I decided to put my 3 previous unsuccessful experiences (found here, here, and here) behind me an start again.

By the time I got to this point I had watched the Great British Bake Off Season 1 and had seen success with the Italian meringue method of macarons.

Using my book “i ♥ macarons” by Hsiako Ogita, I used the section on the Italian meringue method.

Macarons Part 4 – i ♥ macarons

For this recipe I used:
30 ml of Water
65 Grams of Sugar
85 Grams of Almond Meal
150 Grams of Icing Sugar
3 Large Egg Whites – at room temperature
1 Teaspoon of Vanilla

I gathered all of the ingredients together.

Macarons Part 4 – i ♥ macarons – The Ingredients

I used the marked parchment paper I used on the last batch of macarons for the new batch.

Macarons Part 4 – i ♥ macarons – Marking the Parchment

I once again ground the almond meal and the icing sugar together in my food processor

Macarons Part 4 – i ♥ macarons – Processing the Almonds and Icing Sugar

Next I double sifted the almond mixture twice to ensure the finest possible flour consistency.

Macarons Part 4 – i ♥ macarons – Double Sifted Almond Mixture

Next I placed the water and sugar in a saucepan with a candy thermometer and heated it until 235˚F – hardball stage.

Macarons Part 4 – i ♥ macarons – Bringing the Syrup to Temperature
Macarons Part 4 – i ♥ macarons – Just about there

While the syrup came to temperature on the stove, I placed the egg whites in the bowl of my mixer and whipped them for a minute or so until foamy. As soon as the syrup was at 235˚F I turned the mixer on medium high and added the syrup in a thin stream into the egg whites. I continued to beat on medium high until thick glossy peaks had formed.

Sadly my attention was on the mixing of the hot sugar and not on documenting the next bit.

As in my Macaron’s Part 3 post I added 1/2 of the almond mixture, then the vanilla, then the second 1/2 of the almond mixture. Folding after each addition.

Then it was time for the 10 folds with a big spatula called Macaronage.

I then transferred the macaron mixture to a pastry bag and piped the batter onto the circles on the lined baking sheets. I then gave the baking sheets a firm rap on the counter to release any air bubbles. I let the pans set for 15 minutes while the oven heated to 400˚F.

Macarons Part 4 – i ♥ macarons – Piped Macaron Batter

This version of macarons produced a batter that stood up! A great  start. Then I noticed that there was a lot of hard ball sugar syrup residue in the bottom of the mixer bowl.

Macarons Part 4 – i ♥ macarons – Syrup Residue in the Mixer Bowl

I baked the macarons for 11 minutes until they were showing a little bit of colour. As you can see the macarons held their shape, mostly. You can also see that the macarons cracked. The best part was… they had a foot. This was the best version of macarons so far.

Macarons Part 4 – i ♥ macarons – Baked

I was close but I needed to master this cookie!

Baker’s notes:

  • I used a mixing bowl that was much too big for this recipe causing a bunch of the sugar syrup not to be incorporated in to the macaron batter

Macarons – Part 3 – i ♥ macarons

So now I have tried the MS recipe twice (here and here), and the recipe did not turn out. I am thinking it might be my proximity to water, but I am not sure.

 

In my travels in the past year I picked up a small book called “i ♥ macarons” by Hisako Ogita. This book has really detailed descriptions on how to make macarons and fillings.

Hisako describes 2 methods for making macarons: The meringue method and the second is the Italian meringue method.

The two recipes have a lot more steps that one I had tried before. I set out this time to try the meringue method.

Macarons Part 3 – i ♥ macarons

For this recipe I used:
85 Grams of Ground Almonds
150 Grams of Icing Sugar
3 Large Egg Whites
65 Grams of Sugar
5 ml of Vanilla

I started by marking circles on a sheet of parchment paper using a 2″ cookie cutter and a marking pen. Be sure to turn the parchment over!

Macarons Part 3 – i ♥ macarons – Drawing Circles

In the small bowl of my food processor I further ground the almonds and the icing sugar together.

Macarons Part 3 – i ♥ macarons – Further Processing the Almonds and Icing Sugar

After processing I sifted the almond mixture twice. Ensuring the resulting flour was as fine as possible.

Macarons Part 3 – i ♥ macarons – Double Sifting the Amonds

In the bowl of my mixer I beat the egg whites while slowly adding the sugar.

Macarons Part 3 – i ♥ macarons – Egg Whites and Sugar

I continued beating until stiff peaks had formed.

Macarons Part 3 – i ♥ macarons – Stiff Peaks

I scraped the edges of the egg whites with a large spatula and mixed in the vanilla at the same time. Next I added 1/2 of the almond mixture and gently folded it in.

Macarons Part 3 – i ♥ macarons – Adding the Almonds
Macarons Part 3 – i ♥ macarons – First Almond addition just mixed

I then added the rest of the almond mixture and folded again. And here is where I learned a new term: macaronage. This is where you fold the batter 10 times after the almonds have been incorporated. No more than 10 though!!

Macarons Part 3 – i ♥ macarons – Final Almond addition and Macaronage

Once fully combined I added the macaron batter to a pastry bag.

Macarons Part 3 – i ♥ macarons – Getting the Pastry Bag Ready

This mixture was a little runny and a little easier to control while piping. I gave each pan a couple of solid raps on the counter to release any air bubbles. Then I let the macarons rest for 15 minutes while the oven heated to 375˚ F.

Macarons Part 3 – i ♥ macarons – Pans Resting for 15 Minutes

I baked the macarons for 11 minutes and they were pretty dark. The recipe stated 15 to 18 minutes. The recipe time was probably right for macarons where the batter was thicker.

Macarons Part 3 – i ♥ macarons – Just out of the Oven

This recipe for macarons did not work for me either! The results were none the less tasty!

Time to try something new.

Baker’s Notes:

  • as mentioned in a previous post, it is really difficult to over beat sugar and egg whites – this was undoubtedly a factor in my experience
  • I still think being close to water plays a role in the making of macarons
Macarons Part 3 – i ♥ macarons – The Book

Macarons – Part 2

Just after I moved to the new place last year, I committed myself to successfully making a macaron. Since then I made one attempt. I failed – tasted OK but still failed. It wasn’t until this year that I got the time to try again.So, again, I try the Martha Stewart Recipe for Macaron’s from Martha Stewart’s Baking Handbook. I must have done something wrong last time to it was worth trying again. I usually have great success with Martha’s recipes!

Macarons Part 2

For this recipe I used:

1 1/4 Cups of Sifted Icing Sugar
4 Ounces of Ground Almonds
3 Large Egg Whites – Room Temperature
1 Pinch of Salt
1/2 Cup of Sugar
1/4 Teaspoon of Vanilla

I started by gathering all of the ingredients together. I lined 2 baking sheets with parchment and marked 12 circles on each sheet with icing sugar and a 2″ cookie cutter.

Macarons Part 2 -Marked Baking Sheets

In a large bowl I whisked together the ground almonds and sifted icing sugar.

Macarons Part 2 – Almonds & Icing Sugar

Next in my mixer, I added the egg whites and started whipping them I added the salt, then  I slowly added the sugar and continued to whip until the mixture had what I thought were medium stiff peaks.

Macarons Part 2- Whipping the Eggs Whites and Sugar

After the egg whites had been whipped, I added the 1/2 of  the almond mixture and folded it in.

Macarons Part 2 -The first Almond Addition

After the almond flour had been just mixed in I added the vanilla.

Macarons Part 2 -Adding the Vanilla

Then it was time to add the rest of the almond mixture and fold it in. Once folded in I firmly tapped the bowl on the counter to release any air.

Macarons Part 2 -Final Almond Addition

At this point I noticed the mixture was much too liquid. There was nothing else to do but continue!

Macarons Part 2 -Ready for the Pastry Bag?

I loaded up the pastry bag. The clip at the end held the liquid mixture back.

Macarons Part 2 -Ready to be Piped

As carefully as I could, I piped the mixture on the sheets.

Macarons Part 2 -Trying to keep in the Lines

I baked the macaron’s in a 300˚ F oven for 20 minutes, turning the pans in the oven to ensure an even bake.

As you can see these macaron’s did not turn out, but I did get the “Pied” or foot! This in itself was a success.

Macarons Part 2 -Baked with Feet!

I was the proud recipient of cracks too! Time to try another recipe.

Macarons Part 2 -Wrong but Tasty!

Baker’s Notes:

  • with this recipe I think the egg whites should have been beaten into very stiff peaks
  • I have since found out that it is very hard to over beat egg whites and sugar
  • it’s possible that humidity is a big factor in making macaron’s – I have no proof, but I do live within 200 meters of the water

Swiss Meringue Buttercream

I needed a filling for some upcoming projects. I needed a filling that would be stable – out of the fridge – and tasty. Swiss Meringue seemed like it would fit the bill but I had never made it.I have to say,  for cakes, I do prefer French Butter Cream – and it takes about the same amount of time. It will not, however; be stable outside of the fridge.

When searching my cookbooks for a good recipe I chose one out of Martha Stewart’s – Baking Handbook.

Swiss Meringue Buttercream

For this Recipe I used:


4 Large Egg Whites – Room Temperature
1 1/4 cups of Sugar
3 Sticks of Unsalted Butter – Room Temperature (see tip here)
1 Teaspoon of Vanilla Extract

Swiss Meringue Buttercream – Ingredients

From my previous experience with other butter cream recipes, I decided to whip the butter in my mixer to ensure it was light and fluffy. I placed the whipped butter in another bowl and set it aside for later.

Swiss Meringue Buttercream – Whipping the Butter

After I cleaned out the mixer bowl, I brought a pot of water to a light simmer – small bubbles. I placed my mixer bowl over the hot water and added the egg whites and sugar. Using my whisk, I continually mixed the egg whites until all of the sugar had been dissolved and the mixture measured at least 160˚ F.

Swiss Meringue Buttercream – Heating the Egg Whites & Sugar

Once the egg white mixture had reached it’s temperature and consistency on the heat, I transferred the bowl to my mixer with the whisk attachment.

Swiss Meringue Buttercream – Whipping the Heated Egg White Mixture

I beat the hot mixture until it was cooled and light and fluffy. The recipe suggest 6 minutes mine took 10 minutes.

Swiss Meringue Buttercream – Whipped & Cooled

Next I changed the mixer attachment to the flat beater. I beat in butter a couple of tablespoons at a time and beat it well after each addition.

Swiss Meringue Buttercream – Adding the Butter

I continued to beat and add butter. The process to about 10 minutes. I then added the vanilla and mixed well again. Then it was done!

Swiss Meringue Buttercream – Ready to Go
The Book

Bakers Notes:

  • ensure the butter is at room temperature
  • make sure there are no granules of sugar in the final heated egg white mixture – they will not disappear
  • should you inadvertently make a grainy butter cream, flavour it with a nut butter or a jam. The crystals will mostly dissolve
  • this recipe stores easily in the fridge (just a few days) or freezer

Asparagus Tart

And now for something a little different – Asparagus Tart.This is a favorite appetizer to make. It’s quick, easy and so tasty. I discovered frozen asparagus just before I made it this time.

I originally saw this recipe on TV and it has since been published in Every Day Food’s – Great Food Fast.

Asparagus Tart

For this recipe I used:

1 Package of 2 leaves of Frozen Puffed Pastry – use a butter pastry if you can
8 Ounces of Gruyer Cheese – Grated
3 Ounces of Parmegiano Reggiano
2 – 12 Oz Packages of Frozen Asparagus Spears
1 Tbsp Olive Oil
Freshly Groung Pepper
Sea Salt – if desired

Asparagus Tart – The Ingredients

I started by rolling each sheet of puff pastry into a 16″ x 10″ rectangle – take care not to crush the edges.

Asparagus Tart – Rolling and Measuring the Puff Pastry

Place the rectangle on a parchment covered baking sheet and trim the pastry with a very sharp knife to fit the pan

Asparagus Tart – Transferred to the Pan

Now the slightly tricky part – carefully cut a 1″ boarder around the pastry taking care not to fully cut through the pastry. Using a for, dock or pierce the centre of the pastry. These steps will allow the edges to puff up while limiting the puff in the centre. Put the pan into a 400˚ oven for 15 minutes until golden brown. Repeat with the second sheet of puff pastry.

Asparagus Tart – Pastry cut to Fit the Pan

When the pastry comes out of the oven, gently press the centre area down with your fingers. Be careful it will be hot! After pressing the centre down add 1/2 of the gruyer and 1/2 of the parmagianno – keeping withing the centre area.

Asparagus Tart – Adding the Cheeses

Place the asparagus spears over the top of the cheese while alternating the direction the asparagus heads point. Trim additional pieces of asparagus to fill any spaces. Using a pastry brush, lightly coat the asparagus with olive oil. Grind fresh pepper over the tart and a small amount of sea salt if desired.

Asparagus Tart – Ready For the Oven

Repeat with the second sheet of puff pastry.

Asparagus Tart – The Twins

Return to a 400˚ oven for 15-20 minutes until the asparagus it tender. Remove from the oven and cool slightly.

Using a serrated knife cut the tart into slices and serve.

Asparagus Tart – Ready to go
Asparagus Tart – The Book

Baker’s Notes:

  • take additional care to not over roll the edges of the puff pastry
  • this tart will disappear quickly!

Kanelbullar – Cinnamon Buns

Pretty much every home baker wants to make cinnamon buns. They smell wonderful and taste great. When I was in Sweden a couple of years ago I managed to have a few great Kanelbullar or cinnamon buns.There are not a lot of recipes out there for Swedish Kanelbullar, so finding one that works was a bit of a task.

After a lot of searching I came across a recipe that seemed like it would work out well. Sweden.se/food,  The Official Gateway to Sweden. It’s always best to get things from the source if you can.

KanelBuller – Cinnamon Buns

For this recipe I used:


For the Dough:
750 Grams Pastry Flour
4.25 Teaspoons of Dry Yeast
75 Grams of Unsalted Butter
250 ml Whole Milk
60 ml Sugar
1 Pinch of Salt
1 Teaspoon Ground Cardamom

For the Filling:
100 Grams of Unsalted Butter (room temperature – see here for a quick tip)
120 ml Sugar
2 Teaspoons of Cinnamon

Glaze:
1 Large Egg
2 Teaspoons of Water
Pearl Sugar

Kanelbullar – The Ingredients

Starting with the dough, I proofed the yeast in warmed (100˚F) Milk and a tablespoon of Sugar for 5 minutes. While the yeast was proofing I melted the butter in the microwave until just melted ans set it aside.

Kanelbullar – Proofing the Yeast

Once the yeast was proofed, I added the melted butter to a larger bowl then added the milk.

Kanelbullar – Yeast & Melted Butter

In the bowl of my mixer I added the flour, the balance of the sugar, and ground cardamom

Kanelbullar – Flour & Cardamom

With the mixer running on “2” I added the yeast mixture to the flour.

Kanelbullar – Mixing the Dough

And let the mixer knead for 15 minutes. While the dough was kneading I heated my oven to 190˚F.

Kanelbullar – Kneading  the Dough

Once the mixer was finished I kneaded the dough on the counter for a couple of turns and returned the dough to the mixer bowl.

Kanelbullar – Fully Kneaded

I placed a tea towel over the bowl and put the bowl in the warmed oven and turned off the oven. I let the dough rise for about an hour.

Kanelbullar – Risen Dough

After the dough had risen I deflated it on my four covered counter.

Kanelbullar – Deflated Dough

Then rolled the dough out to about 25″ wide by 12″ tall.

Kanelbullar – Dough Rolled to 12″ x 25″

In a medium bowl I mixed together the cinnamon and sugar.

Kanelbullar – Cinnamon & Sugar

Next I spread the room temperature butter over the dough and, as evenly as I could, I spread the cinnamon mixture over the butter.

Kanelbullar – Spreading the Filling

I used my fingers to spread the cinnamon/butter out as evenly as I could.

Kanelbullar – The Filling

Then I rolled up the cinnamon buns into a tight roll. It is best to avoid any air spaces when doing this.

Kanelbullar – Rolling into a Log

After rolling I cut the log up into 25 even pieces.

Kanelbullar – Cutting into Buns

On a baking pan I laid out 24 parchment cupcake cups and placed a cinnamon roll on each cupcake liner.

Kanelbullar – Ready for Proofing

I repeated on another baking pan with the rest of the pieces.

Kanelbullar – Ready for Proofing

Of course before laying out the cupcake liners I missed putting a silpat on the empty baking pan. I covered the pans with a tea towel and placed the pan back into the oven for another hour of proofing.

Kanelbullar – Proofed

Once the Kanelbullar had proofed for an our I mixed the egg and water together creating an egg wash.

Kanelbullar – Egg Wash

I brushed the top of each bun with the egg wash and topped each bun with a few granules of pearl sugar. I also heated the oven to a very hot 480˚F!.

Kanelbullar -Egg Washed & Sugared

The second tray.

Kanelbullar – Egg Washed and Sugared

Once the oven was to temperature I baked the tray of buns. The recipe says 6-8 minutes. Mine took 9! I removed the pans from the oven and let the buns cool for about 10 minutes!

Kanelbullar – Fresh from the Oven

The bottoms were nicely browned and carmelised!

Kanelbullar – Crispy Bottom

Bakers Notes:

  • a pretty easy recipe
  • my North American taste suggests I should add at least 1/2 teaspoon more of cardamom to the dough mixture
  • these are best when eaten within a couple of hours of making them
  • day old Kanelbullar are great when you split them and then use them as french toast
  • Update May 2015 – updated to use pastry flour instead of all-purpose flour

Meyer Lemon Pound Cake

From my previous posts on Meyer Lemons, Meyer Lemon Curd & Meyer Lemon Coffee Cake, you know I had a bunch of Meyer Lemons to use up. What next?My quest for a great pound cake came into the picture too. I had tried a pound cake earlier in the year with limited success. Searching the net I came up with this recipe from Martha Stewart.

Meyer Lemon Pound Cake

For this recipe I used:


For the Cake – makes 2:
1 1/2 Cups of Unsalted Butter – room temperature
4 Cups of Cake Flour
1 Teaspoon of Salt
4 Teaspoons of Baking Powder
2 3/4 Cups of Sugar
6 Eggs – room temperature
1 Cup of Milk – room temperature
2 Teaspoons of Vanilla
Zest of 1 Meyer Lemon

For the Glaze:
2 3/4 Cups if Icing Sugar
1/4 Cup (or less) of Meyer Lemon Juice

My first step is to gather the ingredients together in the right quantities for easy assembly. This included zesting & juicing the Meyer Lemon and double sifting the flour, salt, and baking soda.

Meyer Lemon Pound Cake – Gathering the Ingredients

I stared by creaming the butter and sugar in my mixer. This is an important step in a pound cake. This will take 3 to 5 minutes with scraping the bowl down several times. Light and fluffy is the goal.

Meyer Lemon Pound Cake – Creaming the Butter and Sugar

Next I added in the eggs one at a time. It’s important that the eggs are at room temperature or they will not blend in properly.

Meyer Lemon Pound Cake – Adding the Eggs One at at Time

After all of the eggs have been incorporated it was time to all the flavour. Vanilla & Meyer Lemon Zest. I mixed these in well.

Meyer Lemon Pound Cake – Adding the Flavour

After the flavouring was added it was time to add the flour and milk. Flour, milk, flour, milk, flour. I made the additions with the mixer on low.

Meyer Lemon Pound Cake – Adding the Flour and Milk
Meyer Lemon Pound Cake -Adding the Milk

When the batter had almost been mixed I removed it from the machine and finished it by hand. I filled 2 buttered and floured glass loaf pans with 1/2 of the batter in each then it was off to a 325˚ oven for about 90 minutes.

Meyer Lemon Pound Cake – Ready for the Oven

After a testing toothpick came out clean let the pound cakes cool on a rack for 10 minutes. I removed the cakes from the pans and let them cool. It took about another 90 minutes to fully cool the cakes.

Meyer Lemon Pound Cake – Cooling

Just as the cakes had finally cooled I mixed the icing sugar and zest with 1/2 of the Meyer Lemon Juice, and added more juice until the glaze was the right consistency.

Meyer Lemon Pound Cake – Glaze

I glazed the cakes and they were ready to give away and eat!

Meyer Lemon Pound Cake

Baker’s Notes:

  • for best results all ingredients should be room temperature – butter hint here
  • a great pound cake recipe – even with Just Vanilla
  • use any citrus flavour for this cake

Meyer Lemon Coffee Cake

My previous post about Meyer Lemon Curd started me on my quest to use my new found Meyer Lemons.Searching through the cookbooks and other collected recipes I came across a recipe for Meyer Lemon Coffee Cake from Martha Stewart.

Meyer Lemon Coffee Cake

For this recipe I used:


For the Streusel:
1 3/4 Cup All Purpose Flour
3/4 Cup Light Brown Sugar
1/2 Teaspoon Salt

For the Cake:
5 Meyer Lemons, cut paper thin
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
3/4 Teaspoon of Salt
4 Oz. Unsalted Butter
1 Cup Sugar
3 Tablespoons Meyer Lemon Zest
2 Large Eggs
1 Teaspoon Vanilla
1 Cup Sour Cream

I started with the Meyer Lemon Slices… I took the thinly cut slices and placed them in simmering water for 1 minute. Then I drained the lemon slices from the water and repeated the process one more time.

Meyer Lemon Coffee Cake  – Simmering the Meyer Lemon Slices

I drained the lemon one more time then spread the slices on parchment covered pans and set them aside.

Meyer Lemon Coffee Cake – Resting Meyer Lemon Slices

Next it was time to start on the Streussel topping.

Meyer Lemon Coffee Cake – Batter Ingredients

In a medium bowl I mixed the flour, brown sugar, and salt together.

Meyer Lemon Coffee Cake – Topping Mixture

I added the butter and rubbed the flour mixture into the butter with my fingers until there were small lumps forming.

Meyer Lemon Coffee Cake – Crumb Topping

Preparing for the cake I buttered a tube pan.

Meyer Lemon Coffee Cake – Greased Tube Pan

Now that I had gathered and measured the rest of the ingredients it was time to start in on the cake.

Meyer Lemon Coffee Cake – The Cake Ingredients

I combined the flour, baking soda, baking powder and salt in a bowl and set it aside.

Meyer Lemon Coffee Cake – The Dry Ingredients

In my mixer, I combined the butter and sugar.

Meyer Lemon Coffee Cake – Creaming the Butter and Sugar

After beating the butter and sugar for 3 or 4 minutes I added in the lemon zest and mixed once again.

Meyer Lemon Coffee Cake – Adding the Zest

Now it was time for the eggs. Beating well after each addition.

Meyer Lemon Coffee Cake -Adding the Eggs

Then the vanilla.

Meyer Lemon Coffee Cake – Adding the Vanilla

I poured the flour mixture into a metal strainer.

Meyer Lemon Coffee Cake – Sifting the Flour Mixture

With the bowl containing the butter mixture off of the mixer, I sifted the flour over the batter.

Meyer Lemon Coffee Cake – Sifted Flour Mixture

I mixed the flour in on low then added the sour cream. I mixed again until just about fully mixed.

Meyer Lemon Coffee Cake – Adding the Sour Cream

I finished off the batter by hand.

Meyer Lemon Coffee Cake – The Final Mix By Hand

I layered about 1/2 of the batter in the bottom of the prepared tube pan and then layered 1/2 of the lemon slices over the batter.

Meyer Lemon Coffee Cake – The First Layer of Lemons

I carefully spread the rest of the batter over the lemon slices then used the rest of the lemon sliced in a final layer over the batter.

Meyer Lemon Coffee Cake – The Final Layer of Lemons

Finally I topped off the second lemon slice layer with the streussel mixture and off to a 350˚ oven for about 55 minutes.

Meyer Lemon Coffee Cake – The Crumb Topping

After the cake was cooked and out of the oven I cooled it on a rack for 15 minutes.

Meyer Lemon Coffee Cake – Cooling

After 15 minutes I placed the cake pan over a wine bottle and removed the outer shell.

Meyer Lemon Coffee Cake – Removing the Pan

Carefully using a spatula and a bench scraper I lifted the still hot cake off of the base and let it cool completely. 2 hours.

Meyer Lemon Coffee Cake – The Final Cooling

After the cake was well cooled it was time to dig in.

Meyer Lemon Coffee Cake – The Layers

Baker’s Notes:

  • I elected not to use the Meyer Lemon topping in the original recipe
  • I added the Meyer Lemon Zest out of order from the original recipe. I believe the essential oils will disperse better and more evenly in oil rather than an oil/flour combination. I elected to mix the zest at the butter/sugar stage
  • Ensure the lemon slices do not touch the edges of the pan – inner or outer.  The cake will look better.
  • The cake was OK. I would make this with regular lemons next time.

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