Simple Fudgy Peppermint Patty Brownies

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October 8, 2023

An aerial shot of four black plates, each with a piece of Fudgy Peppermint Patty Brownies sitting on them. Fudgy Peppermint Patty Brownies recipe

Some folks fall in love with the combination of chocolate and peppermint as youngsters: the tingling rush of cool mint across the taste buds is a gorgeous sensation. Some of us develop a taste for it later in life, appreciating the complex relationship of dark, rich chocolate and luminous, bright mint… along with perhaps a sip of scotch or sherry. And a crackling fire in the fireplace. And someone special to chat with.

Tips for Cooking Peppermint Patty Brownies

This recipe is as simple as can be. The only trick is to pour only half the batter into the pan before adding chopped peppermint patties, and then covering them with the other half. Placing whole patties on top about 8 minutes before baking is complete gives just enough time for gentle melting and the gorgeous appearance of a bit of creamy mint. The texture is fudge-like and moist. Serve with ice cream or whipped cream, or all on their own. Enjoy!

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Simple Fudgy Peppermint Patty Brownies

Author: Keith Recker

Print Recipe

Description

A fusion of chocolate and mint that all will love for once!

Ingredients

Scale

¾ cup Hershey’s Cocoa, Special Dark 100% Cacao
½ tsp baking soda
¾ cup butter, divided into two parts
½ cup hot water
2 cups sugar
2 eggs
1 ½ cups King Arthur unbleached flour
2 tsp vanilla extract
¼ tsp salt
12 York Peppermint Pattys, roughly chopped
6 York Peppermint Pattys, whole

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Instructions

Preheat oven to 350 degrees.
Grease a 12” baking pan.
Melt butter.
Stir together cocoa, baking soda and salt in a mixing bowl.
Add butter and mix well.
Add hot water and vanilla. Stir until combined and uniform.
Add sugar and eggs. Stir until combined.
Add flour and stir until combined.
Spread half of the mixture into the greased baking pan.
Place chopped peppermint pattys evenly over the mixture. Try to be sure there’s no contact between candy and sides of the pan.
Spread remaining batter over the peppermint pattys.
Bake approximately 30 minutes. Remove from oven and place whole pattys on top. Return immediately to oven for approximately 10 min.
Let cool until room temperature before slicing into squares.
Carefully remove with a metal spatula. Inevitably, some of the chopped candy will melt onto the bottom of the pan, but a little patience will allow for successful removal.
Serve with a glass of milk… or a bit of scotch or sherry for the grown-ups.

Recipe and Photography by Keith Recker

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Dutch Apple Pie with a Twist

By

Jordan Snowden

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October 8, 2023

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A slice of Dutch Apple Pie sits on a white plate. Dutch Apple Pie recipe

Apple pie is such a classic cold-weather favorite — but this one is a bit of a twist on the traditional. For me, Dutch Apple Pie is THE apple pie, as we’ve had it at our family Thanksgiving dinners for as long as I can remember. The addition of sour cream to the apple filling makes it creamy but also adds a tangy flavor that offsets the sweetness perfectly. I modified my family recipe slightly to add fresh ginger as well — and I love the spiciness it brings! Finally, a crumble topping instead of a pie crust topping adds even more brown sugar and cinnamony goodness.

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Dutch Apple Pie with a Twist

Author: Amy Price

Print Recipe

Description

Put a twist on the classic Dutch Apple Pie with the addition of pecans.

Ingredients

Scale

Pie crust (homemade or store bought)

For the filling:

3–4 cups apples, peeled and chopped small (MacIntosh, Cortland, or any other tart apple variety)
3/4 cup granulated sugar
1 egg
1 cup sour cream
1 tsp vanilla
2 tbsp flour
1/2 tsp salt
1–2 tsp grated fresh ginger

For the topping:

1/4 cup flour
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
2 tbsp cold butter, cubed
1/4 cup halved pecans

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Instructions

Preheat oven to 425 degrees.
Peel and chop apples.
Mix together all the filling ingredients, until well combined.
Roll out your pie dough and place it in a 9 inch pie dish.
Add the filling to the dough and bake for 15 minutes at 425 degrees, then reduce the heat to 350 degrees and continue baking for 30 minutes. Add a crust protector or tin foil if you notice the crust browning too soon.
Take the pie out and increase the oven temperature to 400 degrees.
Mix together the flour, brown sugar, cinnamon, nutmeg, and cold cubed butter with a fork for the topping. The largest pieces of butter should be pea-sized when finished.
Sprinkle the topping and add pecans across the top.
Bake for another 10 minutes at 400 degrees.
Let cool slightly before serving. Try it with whipped cream or vanilla ice cream. Enjoy!

Story and Photography by Amy Price

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Pittsburgh Happenings: October 10-16

By

Jordan Snowden

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October 8, 2023

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Egghead-and-Twinkie-Reel-Q — “Egghead and Twinkie,” Sarah Kambe Holland (2023). Film still courtesy of Reel Q.

What else is there to do this month besides typical autumn activities like apple picking, fall festivals, and pumpkin patch visits? Oh, there’s plenty. From benefit fundraisers to film and literary festivals, we’ve got you covered with events in and around Pittsburgh.

Photo courtesy of Pittsburgh Cultural Trust

Kenny Blake

Greer Cabaret Theater, October 10
Every Tuesday throughout the fall, revel in a smooth tunes of a different jazz performance downtown, courtesy of BNY Mellon Presents. This week jazz saxophonist and composer Kenny Blake takes the stage for a hybrid sound of traditional jazz with modern rhythm and blues.

a crowd dances around a dj in the Carnegie Museum of Art — Photo courtesy of Carnegie Museum of Art

Untitled (Art Party)

Carnegie Museum of Art, October 13
In search of ways to celebrate their extensive, inventive collection of works while raising funds for the museum, the Carnegie Museum of Art is launching an inaugural fundraising benefit. Dubbed Untitled (Art Party), they invite you and your friends to put on your best getup and comfortable shoes and dance away the evening surrounded by beautiful works of art.

a piece of wooden artwork in an avant-garde shape — Adrien Segal’s Molalla River Meander, 2013 Carved plywood, Dimensions: 15 x 46 x 11 inches (38 x 117 x 28 cm)

Climate Awakening Forum

Contemporary Craft, October 14
Contemporary Craft is set to host a Climate Awakening Forum in conjunction with its new exhibition, Climate Awakening: Crafting a Sustainable Future. Consisting of five sessions that will examine the climate crisis and discuss innovative solutions, the forum will bring together innovative speakers and thought leaders from various sectors who promote environmental awareness.

Pittsburgh International Literary Festival

Alphabet City, Running through October 15
This week are the final days of the Pittsburgh International Literary Festival, aka LitFest 2023, where more than 50 artists representing over 20 countries and nations touch down in the North Side for a litany of free events. Closing out the festival is a Collaborative Performance with City of Asylum & The University of Iowa, a celebration of the recently released book A Future Artefact of the Global Majority, a kids’ story hour with Boston Globe-Horn Book Award Winning author/illustrator Jack Wong and more. See the full list of events at cityofasylum.org.

“Egghead and Twinkie,” Sarah Kambe Holland (2023). Film still courtesy of Reel Q.

Reel Q Film Festival

Multiple Locations, Running through October 15
Now in its 38th installment, Reel Q — both Pittsburgh’s longest-running film festival and the 6th oldest LGBTQ+ film festival in the entire world — offers screenings of the best in queer cinema across the city and online. In addition to features like Oliver Peyon’s Lie With Me and Sav Rodger’s Chasing Chasing Amy, enjoy shorts programming ranging from docu-shorts to shorts from around the globe.

See what else we’re excited about this October.

Story by Jordan Snowden / Send your events tips to jordan@tablemagazine.com

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Rum‑Buttermilk Butterfinger Cake

By

Keith Recker

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October 6, 2023

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Three peices of Rum Buttermilk Butterfinger Cake sit on three separate plates.

A Butterfinger bar’s crunchy center elevates it to the top of the Halloween candy list. Or is it the buttery, caramelized flavor lurking behind a thin layer of chocolate? Or is it the fact that many of us do not permit ourselves the treat of candy except at Halloween. And Valentine’s Day. And Easter. Hmmm. Maybe scratch that thought about discipline and deprivation.

About Our Butterfinger Cake

No matter your stance on candy, this Buttermilk Cake with Rum Buttermilk Frosting transcends any no-sugar aspirations you might be harboring. It is delicious and homey, even as it tickles the taste buds in intriguing ways. Who knew that buttermilk and spiced rum could combine in such a delightful way? Their happy marriage is something to be celebrated. What better time to walk these two ingredients down the aisle than fall, when mini-Butterfingers call out to you at the grocery store and from the goody bags your children bring home at Halloween?

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Rum Buttermilk Butterfinger Cake

Author: Keith Recker

Print Recipe

Description

Better than your average Butterfinger.

Ingredients

Scale

¾ cup butter
1 ½ cups sugar
3 eggs
1 ½ tsp almond extract
½ tsp vanilla extract
1 cup buttermilk
2 ½ cups King Arthur unbleached flour
2 ½ tsp baking powder
½ tsp salt
¼ tsp nutmeg
1/3 cup Kingfly spiced rum for basting (after baking)
Frosting (See below)
6 mini Butterfingers for garnish

For the frosting:

2 cups butter
8 cups powdered sugar
2 tsps vanilla extract
¼ cup Kingfly spiced rum
4 tbsp buttermilk

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Instructions

Allow all ingredients to come to room temperature.
Preheat oven to 350 degrees.
Grease and flour two non-stick cake tins. Optional: line bottom with parchment paper.
In a mixer, cream butter and sugar until light and lofty.
Leave mixer running and add eggs.
Add almond extract, vanilla extract, and buttermilk and beat until smooth.
Add flour, baking powder, salt and nutmeg and continue to mix until just smooth. Don’t forget to scrape down the sides of the bowl to be sure all is combined.
Turn batter evenly into two cake pans.
Bake for approximately 30 minutes, or until a wooden skewer emerges clean.
Let cool completely before removing cake from tins.
When cool, pour rum evenly over the tops of the two disks of cake.

For the frosting:

Let all ingredients come to room temperature.
Using the whisk attachment to whip together butter and sugar until completely combined.
Add rum and vanilla extract and combine well.
Add buttermilk gradually. You may or may not need all 4 tbsp to get the frosting to a smooth, spreadable consistency.
Buttercream needs to be at room temperature to spread well, but you can make this ahead of time and store in fridge. Allow an hour or two to return to room temperature before use.

To assemble:

Place a small dab of frosting on cake plate, and then place the first disk of cake on the plate.
Spread a layer of buttercream frosting on top.
Place second layer on top.
Frost entire cake with thin layer of buttercream frosting. Refrigerate uncovered for fifteen minutes.
Add final layer of buttercream frosting.
Sprinkle crushed Butterfingers on top.
If you store the cake in the fridge prior to serving, allow a little time for it to come close to room temperature prior to serving.

Recipe and Photography by Keith Recker

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Chinese Five Spice Cookies

By

Keith Recker

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October 6, 2023

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Mouthwatering Chinese Five Spice Cookies, a delightful treat with a warming blend of spices, perfect for cozy winter moments.

There’s never not a perfect time for cookies, so why not while away an afternoon making Chinese five-spice cookies with a warming spark of spice baked right inside? These delicious molasses spice cookies are easy to make. Plus, when you enjoy them alongside a glass of milk and a blazing fire, they become a part of a recipe for winter contentment.

What is Chinese Five Spice?

Chinese five spice powder is a fragrant blend of five aromatic spices commonly used in Chinese cuisine. This versatile seasoning typically includes star anise, fennel seeds, cloves, cinnamon, and peppercorns. The combination of these spices creates a warm, complex flavor profile that adds an almost savory depth and richness to our cookie recipe. If you happen to not be able to find Chinese five spice, there are alternatives that can give you a similar flavor profile. Garam masala is a great substitute that you can use the same measurements for since it includes carraway seeds and cardamom. But, it is missing the star anise quality so if you’re craving that specific flavor, we recommend adding it in separately from the garam masala.

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Chinese Five Spice Cookies

Author: Keith Recker

Print Recipe

Description

These cookies are sure to warm you up during the wintertime with its special spice blend.

Ingredients

Scale

1 cup butter
1 cup granulated sugar (plus another cup and a half or so for rolling prior to baking)
1/2 plus 1 tbsp cup dark molasses
1 cup brown sugar
2 eggs
¼ tsp orange extract
4 1/2 cups all-purpose flour
4 tsp baking soda (yes, that’s right: 4 teaspoons!)
1 1/2 tbsp ground ginger
2 tsp ground cinnamon
2 tsp Chinese Five Spice
3/4 tsp salt

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Instructions

Preheat oven to 350 degrees.
Cream room temperature butter and sugars until smooth. Add eggs, molasses, and orange extract and mix until well combined. Scrape down the sides of the bowl.
In a separate bowl, whisk together all dry ingredients. Add one-third at a time and mix until combined.
Wrap the dough well in plastic wrap and refrigerate for 90 minutes or until thoroughly chilled.
Roll approximately 3 tablespoons of dough at a time into small balls. Roll each ball in a bowl of sugar to coat completely, and place on a lined baking sheet. Place balls approximately 2.5” apart.
When the baking sheet is full, bake for 10 minutes, at which point they should start to crackle. Baking longer makes crispier cookies, but these are great at the chewy stage.

Story, Photography, Food, by Keith Recker

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9 Book‑to‑Screen Adaptations to Watch (and Read) from 2023

By

Jordan Snowden

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October 6, 2023

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A white man's hand holds a book open in front of a TV screen that reads Netflix. 2023 Book to Screen Adaptations — Photo by Orxan Musayev

If you’re like me and transition into semi-hibernation come autumn, you might be looking for activities to fill your time indoors. Enter book-to-screen adaptations. The fun doesn’t end after the last page of the book. Instead, turn on the TV or head to the local cinema to see how the characters have come to life in real time. (Although, try not to get too upset if the film or TV show doesn’t line up with the vision in your head. Hard, I know.)

Harlan Coben’s Shelter

For fans of dark teen mysteries like Riverdale and The Vampire Diaries, Harlan Coben’s Shelter is a thrilling new supernatural TV show based on Coben’s bestselling series of the same name. After the death of his father, protagonist Mickey Bolitar finds himself wrapped up in a web of lies and long-buried secrets in his new life in New Jersey. Now streaming on Prime Video.

Red, White & Royal Blue

This LGBTQ romance novel had such a cult following when it debuted in 2019 that it was released as a film this past August. Casey McQuiston’s novel follows First Son of the president of the United States, Alex Claremont-Diaz, as a rivalry between him and Britain’s Prince Henry turns into something much… steamier. Now streaming on Prime Video.

Lessons in Chemistry

Starring Brie Larson and Lewis Pullman, Lessons in Chemistry transports watchers back to the late 1950s and ’60s as chemist Elizabeth Zott, now a cooking show star, is teaching women much more than how to create a meal. Premiering on Apple TV October 13.

All the Light We Cannot See

Anthony Doerr’s searing 2014 war novel hits Netflix as a limited series on November 2. It is best to start reading the story, which chronicles the lives of two teens during WWII now, as the book runs over 500 pages.

The Ballad of Songbirds and Snakes

Following the trend of showing villains’s backstories to give them a sympathetic spotlight (i.e. 2019’s Joker, Maleficent, Cruella), this 2020 novel turned feature film takes place more than a century before Katniss Everdeen enters The Hunger Games and shows a teenage Coriolanus Snow as he prepares to be a mentor for the tenth annual competition. In theaters November 17.

Leave the World Behind

As COVID forced us to turn our thoughts inward in 2020, Rumaan Alam’s suspenseful Leave the World Behind debuted, making the thought of isolation all the scarier. Here, a family escapes to a remote, luxury vacation house in Long Island in hopes of a relaxing getaway. But when the owners show up after a blackout in the city, questions of trust, class, and race begin to emerge. Leave the World Behind stars Mahershala Ali, Julia Roberts, Ethan Hawke, and Kevin Bacon and is set to start streaming on Netflix November 8.

The Changeling

Fairy tale meets horror story in this dark romance by Victor LaValle. In 2017 when the book debuted, a Goodreads reviewer wrote, “starts like love actually, then becomes rosemary’s baby, then becomes jurassic park.” The TV series is now streaming on Apple TV.

The Other Black Girl

In the vein of Get Out — Black horror making social commentary — when a New York City publishing firm gets a second Black employee, initially, editorial assistant Hazel is excited. But there’s a lot more to this other Black girl than meets the eye. The TV series is now streaming on Hulu.

Killers of the Flower Moon

Debuting in theaters October 20, Killers of the Flower Moon is a true story diving into the Osage tribe murders of the 1920s. The film stars Leonardo DiCaprio and was directed by Martin Scorsese. Pregame the movie showing with our Killers of the Flower Moon Cocktail.

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14 Cake Recipes for National Baking Week and Beyond

By

Jordan Snowden

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October 5, 2023

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An aerial shot of a Stone Fruit Polenta Cake with a few slices precut and leaves and apples surrounding the cake. Stone Fruit Polenta Cake Recipe

Poundcakes, bundt cakes, fruit cakes, oh my! The cooling weather means it’s officially time to heat up the ovens and get baking. With National Baking Week fast approaching, we gathered up a selection of delectable cake recipes to make on your own or with others. Baking is a fun, communitive activity for the entire family that results in something irresistible… sweet treats!

14 Cake Recipes for National Baking Week and Beyond

Carrot Cardamom Bundt Cake

Imagine the warmth of ginger and the delicate aroma of cardamom infusing into every moist crumb, complemented by the sweet essence of almond extract and orange zest. You’ll find all that and more in our tantalizing Carrot Cardamom Bundt Cake recipe — a symphony of flavors that will awaken your taste buds.

Savory Zucchini Crepe Cake

Assemble a savory layer cake made with crepes and zucchini jam. Dust it with cheese and lardons before baking it to perfection in the oven. Serve it to the oohs and aahs of appreciative eaters. Even veggie-resistant kids may find this “cake” too good to push away.

Chocolate, Tahini and Honey Cake

This unusual and rich chocolate cake makes a great centerpiece for any celebratory spread. It’s easy to make yet tastes delicious.

Asian Pear Poundcake

A magnificent butter-free Pear Poundcake recipe that works best with Asian pears, but can be made with any ripe pear variety.

Gluten-Free Whole Grain Apple Cider Layer Cake

Classic holiday spices and a hint of whiskey combine in a moist apple cake with a dark chocolate frosting. It’s gluten-free to please a holiday crowd.

Strawberry Cake

This recipe adds to the dozens of versions we’ve read (and of the many we’ve made and enjoyed) of Marian Burros’s legendary 1979 Italian Plum Torte. Her dry batter absorbs fruit liquids in a gorgeous way, even as it rises and reaches up to blanket the fruit placed on top before baking.

Gluten-Free Pound Cake with Stewed Fruit and Mascarpone

This cake is whole-grain and gluten-free, but don’t let that scare you. Whole grains do add a little more texture, but It’s not cardboard. The main whole-grain flour is sorghum, often used in its sweetener form in southern cooking, whole-grain sorghum adds an earthy, nutty, mild, and sweet flavor to baking.

Granola Breakfast Cake

A flavorful and energy-rich breakfast cake recipe the entire family will love.

Savory Cheesecake with Roasted Grapes

This unique appetizer combines the richness of cream cheese, the umami of blue cheese, the crispy crunch of phyllo, and the wonderful flavor of roasted grapes. The dish makes an excellent starter or a Meatless Monday entrée served alongside a simply dressed green salad.

Olive Oil Plum Cake

If plums aren’t in season, any stone fruit works in this easy orange olive oil cake recipe.

Triple Lemon Poundcake

This poundcake recipe includes a familiar twist: lemon. Lemon gives a lively, complementary boost to the sweetness of desserts, making it a wonderful addition to many sweet dishes.

Gluten-Free Chocolate Cake

We didn’t start off wanting to develop a gluten-free chocolate cake. But partway through the testing process, we ran out of all-purpose flour, and had to finish a version with Caputo gluten-free baking flour from Italy. The difference in texture was wonderful… rich, smooth, and moist.

Cranberry Pineapple Upside Down Cake

Perfect for a winter afternoon, this delicious cake recipe channels the sweetness of pineapple and the tartness of cranberries into something special.

Stone Fruit Polenta Cake

We like this polenta cake recipe with the last of the season’s red plums, but peaches and nectarines are great, too. (Don’t tell anyone, but sliced pears or apples work, as well!) The results are a perfect “wake up” treat for the house during the holidays, or something to serve with coffee later in the day.

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Your Guide to Fall Cocktails and Beer in Pittsburgh

By

Jordan Snowden

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October 5, 2023

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Two shots, one brown one white, with a ghost marshmallow sitting in between. pittsburgh fall cocktail — Photo Courtesy of Ritual House

Pumpkin Spice Lattes tend to take the spotlight come autumn, but there are plenty of other flavors and beverages to let dance across the palate as the leaves start to change. We’ve rounded up a selection of Pittsburgh bars, breweries, and distilleries offering fall-inspired cocktails and beers for those who would like something a little stronger than a PSL.

Bridges and Bourbon

With cocktail names like Autumn Mist, Bonfire, The Harvest, Scent of the Season, and Scarecrow, there’s no doubt you’ll fall headfirst into the autumn season with Bridges and Bourbon’s craft beverages.

Khalil’s

This fall, sister-owners Dalel and Leila Khalil are offering their Syrian fare coupled with traditional twists on modern cocktails. After (or while) digging into a shareable or hearty main course, try Khalil’s Pom Fig Martini with fig vodka and imported pomegranate juice from Turkey/Azerbaijan or the Damascus Nights, made with Arabic coffee, cardamom, vodka, and rose.

Arsenal Cider House

While Arsenal Cider House offers locally-made ciders and meads year-round, many turn to the apple-based beverages come autumn. Currently on tap at the original location in Lawrenceville are seasonal favorites like Arsenal’s Grant’s Flying Pumpkin and Cup Hot Mulled Cider.

Shorty’s

No need to worry about an undead attack with Shorty’s bartender-crafted Zombie Killer cocktail. If that’s a little too morbid, the reto-gaming bar’s seasonal slush flavor is much sweeter: Carmaldazed Apple, made with Disobedient Apple Brandy, caramel vodka, apple cider, and caramel.

Penn Brewery

When it’s that time of day when it’s too late for more caffeine, but you still want the flavors of a PSL, enter Penn Brewery’s Pumpkin Roll Ale. Made with real pumpkin puree, nutmeg, cinnamon, allspice, and ginger are complemented with a sweet, creamy lactose sugar finish.

Ritual House

This downtown restaurant kicked off October with an extensive list of seasonal bar items perfect for embracing all things fall. While Snow White may say otherwise, we wouldn’t stay away from Ritual House’s Poison Apple Potion, a cocktail crafted with vodka, Midori, apple liqueur, lemon, and lime and served with a vial of house-infused black vodka and pomegranate grenadine. Other highlights include the Haunted Hayride Shot, Here For The Boo-Ze, and Witch, Please!

Emerson’s

The classic daiquiri gets a seasonal twist at Emerson’s this fall when crafted with Plantation Original Dark Rum, apple cider, all-spice dram, lime, honey, and ginger. Or, for something a little cozier, try their Chai Old Fashioned.

Kingfly Spirits

Apple is the keyword at Kingfly Spirits this season, with offerings like the apple cider slushie and Apple of My Eye cocktail. The local distillery also offers an Autumn Daiquiri, featuring Kingfly Orange Liqueuor, raisin brandy, lemon, sage, honey, and Absinthe.

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Gluten-Free Whole Grain Apple Cider Layer Cake

By

Jordan Snowden

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October 5, 2023

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A Whole Grain Apple Cider Layer Cake covered in chocolate frosting and white decor like pinecone and cinnamon sticks.

This dreamy Gluten Free Apple Cake comes from TABLE Magazine‘s Winter archives. Readers continue to ask for it, so we had to bring it back. Also find this on Quelcy Kogel’s blog, With The Grains. Classic holiday spices and a hint of whiskey combine in a moist apple cake with a dark chocolate frosting. It’s gluten-free to please a holiday crowd. The cake in the photo was really festive with the garnishes, but the cake stands on its own if you’re not feeling so ornate.

What Does This Gluten-Free Apple Cake Use Instead of Gluten?

Rather than using traditional flour, this cake uses King Arthur’s gluten-free flour. It’s a mixture of white rice flour, whole grain brown rice flours, tapioca starch, and potato starch that yields gluten-free cakes, pies, and bread with no grittiness or aftertaste. Like picking a non-alcoholic spirit, picking a gluten-free flour necessitates finding something that stands on its own, not just as a replacement.

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Gluten-Free Whole Grain Apple Cider Layer Cake

Author: Quelcy Kogel
Yield: Serves 12-20 people 1x

Print Recipe

Description

No gluten, no problem!

Ingredients

Scale

For the Cake

2 medium Granny Smith apples, cored, and roughly chopped
2 cups apple cider
1–2 sprigs of fresh rosemary
3/4 cup organic buttermilk, at room temperature
2 tablespoons whiskey
2 teaspoons pure vanilla extract
4 1/4 cups gluten-free flour mix (such as King Arthur Flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature (plus more for pans)
1 1/4 cup organic raw cane sugar
3/4 cup packed organic light brown sugar
5 large eggs, at room temperature (cage-free/organic)
1/3 cup safflower oil (non-gmo/organic)
Chocolate cream cheese frosting (recipe below)

For the Chocolate Cream Cheese Frosting

12 ounces semisweet chocolate, coarsely chopped (Guittard Akoma Extra Semisweet)
16 ounces organic Neufchatel cheese, room temperature
8 tablespoons organic unsalted butter (2 sticks)
1 cup confectioners’ sugar
1 teaspoon cinnamon
1 teaspoon pure vanilla extract

Garnishes

Cinnamon sticks
Pistachio macarons
Chocolate shavings
Fresh rosemary
Pine cones
Powdered sugar

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Instructions

For the Cake

Adjust oven rack to middle position and preheat oven to 350°F. Brush the bottoms and sides of three 8-inch springform cake pans with butter.
In medium saucepan, bring chopped apples, cider, and rosemary sprig to boil over medium-high heat. As apple begins to fall apart, remove the sprig of rosemary, stir and whisk with a fork to try to mash and break up the apples as much as possible. Reduce heat slightly and simmer and reduce, stirring frequently, until mixture measures approximately 1 ½-2 cups, about 20 minutes.
Cool the apple rosemary mixture at least 5 minutes in a large measuring cup before mixing in buttermilk, whiskey and vanilla. Set aside.
In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon; set aside.
In the bowl of an electric mixer, beat the butter, sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating well after each addition. Add oil and beat until incorporated, about 1 minute.
Decrease mixer speed to low and add flour mixture in three batches, alternating with apple mixture, scraping down sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined, about 30 seconds.
Evenly divide batter between prepared pans. Bake until cake tester inserted in cake comes out clean, rotating cakes halfway through baking, about 30 to 40 minutes. Transfer cakes to cooling rack for about 20 or 30 minutes, before carefully removing the cakes from the pans to cool the rest of the way.
Cool completely, about 1 hour, before assembly. Just before assembly, remove parchment if still stuck to the cakes.

For the Chocolate Cream Cheese Frosting

Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Let stand until just warm, 10 to 15 minutes.
Put cream cheese and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Mix in melted chocolate until combined. Use immediately.

Recipe and Styling by Quelcy Kogel
Photography by Janelle Bendycki

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Carrot Cardamom Bundt Cake

By

Keith Recker

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October 5, 2023

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An aerial view of a Carrot Cardamom Bundt Cake with a few pieces cut out

Imagine the warmth of ginger and the delicate aroma of cardamom infusing into every moist crumb, complemented by the sweet essence of almond extract and orange zest. You’ll find all that and more in our tantalizing Carrot Cardamom Bundt Cake recipe — a symphony of flavors that will awaken your taste buds.

More About the Carrot Cardamom Bundt Cake

This unique cake recipe takes an unexpected twist as spiced rum and orange juice create a luscious glaze, saturating the cake with irresistible richness. Prepare to savor a slice of pure bliss as this cake transports you to a realm where creativity and culinary mastery intertwine. Nothing beats a wintery dessert made with a little spiced rum to warm up your evening and bookend Sunday dinner.

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Carrot Cardamom Bundt Cake

Author: Keith Recker

Print Recipe

Description

Spice up your average carrot cake!

Ingredients

Scale

2 cups unbleached flour
2 tsp baking soda
1/2 tsp salt
2 tsp baking powder
3 tsp ground ginger
1 1/2 tsp cardamom
1 1/2 cup granulated sugar
1/2 cup light brown sugar
4 eggs
3/4 cup olive oil
2 tsp almond extract
5 carrots, trimmed
Zest of 2 oranges (removed with a vegetable peeler)
3 tsp powdered sugar
1 cup spiced rum
1/2 cup orange juice

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Instructions

Preheat oven to 350. Oil and flour a Bundt pan.
Roughly chop carrots and place them in a food processor. Grind in a food processor until very fine.
Add sugars, eggs, oil, almond extract, and zest, and let the food processor blend thoroughly.
Whisk together flour, baking soda, baking powder, salt, ginger, and cardamon in a large mixing bowl.
Add the liquid mixture and stir by hand until well combined.
Pour into the prepared Bundt pan. Bake for 50 minutes. Check with a skewer for doneness. Continue to bake until the skewer emerges perfectly clean.
Let cool for 10 minutes. Loosen the cake from the pan gently with a rubber spatula. Turn onto a serving plate.
Whisk together powdered sugar, spiced rum, and orange juice. While the cake is still warm, slowly spoon the rum mixture over it, letting it soak in—dust with powdered sugar.
Eat while still warm.

Recipe and Styling by Keith Recker
Photography by Dave Bryce
Plates by Steelite

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