Mt. Tamalpais, viewed from the south

Home of the Kudler/Vaughn Clan

Tag: quickbread

  • Lemon-Olive Oil Cake

    Lemon-Olive Oil Cake

    Lemon Olive Oil Cake - from https://cooking.nytimes.com/recipes/1019986-olive-oil-cake
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    Lemon Olive Oil Cake

    Another recipe we tried looking for ways to use lemons from our tree.
    Light, yummy, delightful.
    Found on the New York Times Food app: https://cooking.nytimes.com/recipes/1019986-olive-oil-cake
    Prep Time10 minutes
    Cook Time45 minutes
    Cooling time20 minutes
    Total Time1 hour 20 minutes
    Course: Breads, Muffins & Quickbreads, Dessert
    Cuisine: Italian, Mediterranean
    Keyword: baking, cake, cakes, Vegan, vegetarian

    Equipment

    • 9″ Spring-form Cake Pan (we used 10″ and it worked perfectly)

    Ingredients

    • 1 cup/240 milliliters good-quality extra-virgin olive oil plus more for the pan (we used non-virgin/”light” olive oil — we liked the flavor)
    • 2 cups/255 grams all-purpose flour plus more for the pan
    • 1 teaspoon kosher salt
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • 1½ cups/300 grams granulated sugar plus about 2 tablespoons for sprinkling
    • 3 large eggs at room temperature
    • 1 tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon juice (ours are Meyer lemons — mild and sweet)
    • 1¼ cups/295 milliliters whole milk at room temperature

    Instructions

    • Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
    • In a large bowl, whisk together the flour, salt, baking powder and baking soda.
    • In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
    • Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.

  • Pumpkin Bread

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    Pumpkin Bread

    We often add a quarter cup of chocolate chips (mini chips work especially well)!
    Course: Breads, Muffins & Quickbreads
    Cuisine: American
    Keyword: baking, bread

    Ingredients

    • 2 cups all-purpose flour spooned into measuring cup and leveled-off
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1 teaspoon ground cloves
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1-1/2 sticks 3/4 cup unsalted butter, softened 2 cups sugar
    • 2 large eggs
    • 1 15- oz can 100% pure pumpkin I use Libby’s

    Instructions

    • Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker’s Joy).
    • In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
    • In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.
    • Add the flour and mix on low speed until combined.
    • Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
    • Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

    Notes

    Servings: Makes 2 loaves
    Prep Time: 20 Minutes
    Cook Time: 65 Minutes
    Total Time: 1 Hour 30 Minutes