Maryland fudge cake

I love when I see something tasty yet simple that has me hopping into the kitchen for a little baking therapy.  A couple of days ago, I saw this recipe for a Maryland fudge cake at Food52 that immediately tempted me.  I was lured by the simple, uncomplicated process and, frankly, the plain fact that I'd end up with a fudge cake at the end of it all.  I mean, how bad can that be?  The answer is, not bad at all.

I made a small 6-inch version of the cake - more like a torte, which I always think of as relatively thin, single-layer cakes, usually made with nuts.  This cake/torte is a lot like a brownie.  It puffs as it bakes and you end up with a crackly top and a crust, especially along the edges, which are almost hard in a wonderfully dense and chewy kind of way.  At its core, it is meltingly moist and sweet.  Offsetting the sweetness, studs of toasted walnuts give the cake a ton of texture and flavor.  

This cake is easy to make, a great little simple after-dinner treat to slice up and share.  I opted out of the thin layer of chocolate frosting you can make and top this cake with.  I think it's sweet and moist enough already without it.  The cake tastes great plain, also good with a little whipped cream on the side.  Ultimately though, I recommend it with a scoop of vanilla ice cream. 

It's so interesting to learn about regional cooking, as in the case of this Maryland fudge cake, a recipe found in a publication from the 1960's.  Also interestingly enough, I had recently seen a show featuring Smith Island Cake (Smith Island being off the mainland coast of Maryland; the cake is considered the "official" dessert of the state of Maryland).  I was tempted by it but Smith Island Cake is a far more complicated affair - featuring as many as 15 thin layers of cake alternating with thin layers of fudge!  You can probably imagine why I choose to dive into this far simpler fudge cake for the time being.  

Victoria sponge cake

I think if the last post for soft chocolate molasses cookies gave off Christmas vibes, I was going for an afternoon tea theme with this one.  That's basically because this is a Victoria Sponge - the classic English cake often served at tea time or at a special occasion or celebration.

Traditionally, the classic Victoria Sponge (or Victoria Sandwich) is two layers of sponge cake filled strawberry jam and whipped cream.  You might see variations using a different type of jam, some including fresh fruit, and maybe even buttercream instead of whipped cream.  I took my own liberties and filled this little 6-inch rendition I made with cocoa whipped cream.  In my book, why use regular whipped cream when we can make it chocolate?

And in trying to maintain some sense of tradition, I did serve the cake (to those who wanted it) with strawberries on the side.  My husband likes his sweetened so I tossed his with a bit of sugar.  We think it's good with or without the strawberries, maybe because you can't go wrong with a classic golden sponge cake.  There's something familiar and welcoming about that buttery, eggy scent and flavor that makes this perfect with a cup of tea, or not...I say that because in all honestly, half of this cake was served to two 11-year old boys who had no problems devouring this "sandwich" without a tea leaf or tea cup in sight.  It's funny how reality often differs from fantasy...

I've been wanting to make a Victoria sponge for a long time so I'm glad I spotted this recipe from the New York Times cooking section that put me into action.  We polished off this little cake very quickly, which is always a good sign.  I have to admit I still have afternoon tea on my mind...for a long time now, I've been daydreaming about creating my own afternoon tea at home - with food I actually want to eat and a tiered cake stand filled with mini pastries.  I don't know if or when I'll make it happen but it's a nice thought and I have fun planning it in my head...

Mint chocolate chip cake

Fall officially arrives in a couple of days and we've definitely been making the transition from summer to our more typical routine.  The school year started almost two weeks ago and it's kind of momentous for us because our "little" guy started middle school!!  It's time to celebrate - time for cake!

It's become a little bit of a tradition for me to make a back-to-school cake; last year, I made Baked Alaska.  This year, I tried this mint chocolate chip cake you see here. Frankly, it's just fun to have an excuse to celebrate and a reason to try one of the cake recipes I've bookmarked.  

This was a recipe I bookmarked from America's Test Kitchen.  I scaled things down and made this 6-inch, two-layer, version.  It was an interesting experience because I have hardly any familiarity with making a white cake, which this one is.  I felt a little uncertain along the way but gave it my best shot since mint chocolate chip really sounded like a cake my son would enjoy.  

Aside from the chocolate chips settling to the bottom of my cake layers instead of being nicely interspersed throughout the cake, I think this endeavor worked out pretty well. The cake was moist and fluffy, with a cool mint flavor from peppermint extract. The frosting is chocolaty, smooth, and rich.  Studded with more mini chocolate chips on the outside, you have plenty of chocolate represented here, which is how we like our cakes!  Mostly importantly, my newly "minted" middle schooler thought it was "really good" and we all enjoyed digging into it.  

It's nice to stop and enjoy simple things like a piece of cake with my family.  These are crazy times and on a micro level, the last couple of weeks have been very busy, as we try to navigate the new structures of middle school.  My son just returned from a night of sleep-away camp with his fellow 6th graders and it felt so good to be back together at the dining table again (even if he was only gone for a day and a half). There are certainly changes happening and things yet to figure out but change is usually good and so far, so good (I say, with fingers-crossed).  Here's to a smooth school year ahead!

Blueberry buttermilk cake

When something works, you tend to do it (or eat it) on repeat.  That's the case with this simple buttermilk cake that I keep coming back to.  The base cake is a delicious canvas for seasonal berries, which is really making its appearance again in the market.  I've nestled raspberries and strawberries into the lovely batter in the past so naturally, it was time for blueberries to have a turn.

It's great because not only is the crumb tender and moist, the cake brings just the right amount of sweetness to the fruit nestled within.  And it isn't too much cake - just enough batter to hold the fruit together.  It's a great cake for tea and makes a wonderful dessert.

Each time I bake this, I enjoy how the batter rises as it bakes and you end up with this cobbler-like top to the little cake.  And mine is indeed little in this particular instance since I made a 6-inch version.  My fridge was happily ladened with a variety of berries last weekend (my other half lovingly loaded me up for Mother's Day) and I decided to take some of the blueberries to make this treat for my husband.

As much as I adore this cake myself, I have to say that I often make it for my husband, who tends to prefer his fruit consumption in the form of dessert!  His secret is out!  Well, maybe it isn't quite so earth-shattering considering those who know him likely know he has a serious sweet tooth, which can be partially credited for bringing about this little blog in the first place!  

A few days before this, I also made some basic blueberry muffins but cake - the kind that makes us slow down and slice, and take the time to sit and eat - is such an elegant way to go.  This particular cake is easy and fast to make and a great use of berries for when you need to transform them into a dessert like I often do for my husband.  How can you go wrong with a moist, tender buttermilk cake encasing juicy blueberries and an almost-requisite touch of lemon zest in the background?