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Pumpkin Berry Cinnamon Cake with a Cinnamon Frosting and ‘Cream Cheese’ Glaze

dscf9074The day before the big 20, it was the 16th of the 16th. That’s nice. American Psycho (by Bret Easton Ellis) kept me up well, and Ellis knows how to write with exhilarating speed and menace. He zooms and I go with him. The night was full of speed slowed down. Memories of 19, last year in my small little dorm room, faces everywhere showering me with ‘whoa, 19’, and now fast forward just a little, and all a 20 year old can do to console him or herself is to chuck in the reminder that it’s really the beginning, not the end of, a decade.

How do I feel? Still alive, still an inexperienced student, still a hopelessly romantic dreamer, still tremendously excited about making cakes like this. I was honestly worried about constructing something that was vegan and still appeal to everyone, because everyone still has this idea that anything without eggs or dairy will ultimately taste like crap, but no I was so determined, and this pumpkin berry cake which I adapted from one of my all-time favourite blogs turned out to be beyond my dreams, and I’m pretty sure I dreamt up something similar on the night of the 16th.

‘Holy shit, this is vegan? Ummmm… No. No.’

‘Wait, but it really isn’t, I mean it doesn’t taste like it’s those vegan raw things I’ve tried at those cafés, so are you sure?’

During a little picnic that Thursday night, I sprinkled everyone with a bit of surprise.

Yes it is all vegan (not raw though), and of course you can completely unveganise it with the substitutions I put in the recipe below, however this cake was more fluff and fire than drab and dense.

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I made this cake as I rebelliously ignored all the Facebook notifications. Putting it together, I could feel my heart hardening. The year of 20 is no mistake. Old to some, young to most. Whisk, plonk, poof. So much expectation, so much trying-to-prove. But you come home to the easy comfort of good-hearted people and the dim light which holds the promise of new things to learn and love the next day, and you sigh and realise life is so full and promising. Cake calls, too. Slice it, savour it. With this one, you make an easy pumpkiny berry-y (?) batter for two cakes, sandwich them with this divine cream ‘cheese’ frosting, then smear the sides with the stuff to make a naked frosting, the first layer weighing down on the second making this bit easier than you might initially envision.

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Assembly. Treasures lie in the smallest details and the cake breathes love. Karen Carpenter knows how I feel when she bellows such a feeling’s comin’ over me…

Now I sit here typing, already 20 but heaving with the juvenile stains of life. Soon the sun will properly be up, and I’ll heat up some pancakes I saved from Sunday, which I shared with someone I love. I will top them with whatever I fancy, because 20 allows that. Other thoughts? Well, I can’t find my lunch box cover, which is deeply disconcerting, and I realised damp hair shouldn’t be put in a bun too soon else the curl effect will quickly vanish the following morning. Important things.

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Pumpkin Berry Cake with a Cinnamon Frosting and ‘Cream Cheese’ Glaze (makes one large 8-inch double-layer cake, though you can halve the ingredients for a single cake! Adapted from this beautiful Cinnamon Bun Cake)

Ingredients

For the cake:

600g all-purpose flour (subs: gluten-free/ half white and half whole wheat)

4 tsp baking powder

540g sugar, half white and half brown

2 tbsp ground cinnamon

large pinch salt

260g pumpkin purée

200g vegan butter (sub: normal butter), softened at room temperature

2 flax eggs made by mixing 2 tbsp flax with 10 tbsp water and letting sit for 10 minutes before using (sub: normal eggs)

2 tsp vanilla extract

200g fresh or frozen berries of choice

 

For the frosting:

150g butter

1 tbsp cinnamon

50g vegan cream cheese (subs: regular cream cheese/ sour cream)

170g icing sugar

 

For the ‘cream cheese’ glaze:

120g vegan cream cheese (sub: regular cream cheese/ sour cream, as before)

130g icing sugar, sifted

pinch salt

1 tsp almond milk (sub: any milk of choice)

1 tbsp cinnamon

 

Directions

Preheat your oven to 177C (350F) and grease 2 8-inch cake pans, then sprinkle the bottoms and sides with a mix of granulated sugar and breadcrumbs (or just sugar if you don’t have the breadcrumbs). This will give the cake a nice sweet crust once baked. Tap the pans so that the mix is evenly spread.

In a medium bowl, whisk together the flour, cinnamon and baking powder. In another bowl, beat together, either using sole arm strength and a whisk or an electrical beater, the sugar, butter, flax eggs, pumpkin purée, vanilla extract and salt. Add the dry to the wet mix and mix until everything is just combined. Put roughly a quarter of the mix into one of the pans, then sprinkle half of the berries all over. Dollop another quarter (so now you have half of the batter left for the second cake) on top. Do the same in the second pan. Bake the cakes for 50-60 minutes (mine took 60 minutes exactly).

While they are baking, make the cinnamon butter frosting and cream cheese glaze. Beat together the ingredients for the frosting in a bowl using an electrical beater, then place in fridge to set a little. In another bowl, whisk together the ingredients for the cream cheese glaze and set aside.

Once the cakes are done, leave to cool in the pans for a half hour before over turning and putting on a cooling rack. Using a serrated knife, level one of the cakes to prep it for the frosting that will sandwich the two cakes together. Put the frosting in the middle of the cake, then put the second cake on top, letting its weight spread the frosting out to the sides. There might be some frosting that spills a little too much onto the sides of the bottom layer, but that’s ok; you need this bit of extra frosting for the naked frosting effect. Using a palette knife, spread the excess hanging bits of frosting along the sides of the whole cake, so you get the effect seen in that third last picture. Dollop the cream cheese glaze on the top layer, and sprinkle the top with chopped chocolate, more fresh berries if you like, and cinnamon. The dashes of cinnamon give a beautiful, rustic yet polished final effect.

Slice, serve, enjoy. This cake can be kept at room temperature for 2-3 days.

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Blackberry Pillow Pancakes

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And if you thought I would stop with the pillows, I’m sorry to let you down (not really).

It’s been more than half a year since I discovered what I think is the best base pancake recipe, and goodness have I made so many flat, soggy things in my bleak past. This is merely a twist on a classic favourite buttermilk version, only this time I didn’t even use buttermilk, since I didn’t have any on hand and I had no white vinegar to make any of my own. Still, the results were beyond moreish. One must make do with present circumstance, no matter how dire. The results may be surprising, and even pleasant.

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Even without maple syrup, yoghurt and brownie bits (as may be observed above), the pancake alone holds a mildly sweet flavour, with plentiful air pockets, rise (each is at least an inch in height), and all sorts of loveliness. Tart blackberries offset the plain flavour a tad, each bite dripping with tenderness and bits of melted fruit. I paired a small stack with yoghurt to further enhance this tartness, and the syrup made all the components sing in perfect harmony.

This fluff is unreal. Perfect wake-up call.

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Blackberry Pillow Pancakes (makes 10-12 medium-sized blackberry darlings)

Ingredients and Directions

Place a large handful of fresh or frozen blackberries (around 7-8 whole blackberries) into a microwave-safe bowl. Microwave on high for 2 minutes, or until they are easy to mash and the juices seep out.

Follow the directions on how to make my favourite sky-high pancakes here. Before cooking the pancakes, swirl the microwaved berries into the batter. The batter will become darker, with bits of blackberry strewn throughout. Cook the pancakes as usual, on medium heat and flipping before bubbles are fully formed on the surface of the pancake. Place cooked pancakes on a paper towel, and any left over can be frozen. Serve with more berries, chocolate, yoghurt and maple syrup. Or whatever floats your boat. Enjoy, and make again soon.

 

 

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10-minute Chocolate Brownies with Chocolate Peanut Butter Caramel Frosting

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Look down at my boots. The wind gets through even those. Tights? Never thick enough. But thank God for Barbours. It’s getting colder… And colder. Despite the bitter air and occasional drizzle that somehow makes the situation 5 times worse, I’m embracing the sudden transition into proper fall here in the UK. Couldn’t believe it when a friend posted a video of soft snow right outside her window, here in South Kensington. It’s happening!

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The cold means more warm chocolate somethings, topped with chocolate caramel peanut butter frosting. Chocolate anythings. Some days just demand brownies, and only brownies. The first time I made this and followed the initial recipe, the whole 20 minutes made it much too dry for my liking, so I adjusted proportions and timing. Lo and behold, everything was gooey and beautiful in less than 10. The excitement was too much. Too much.

You need that rich goo. A dark, deep, intense pleasure. If I want a good, fudgy brownie that’s chewy around the edges, my go-to recipe is right here, so I implore you to check that out as well; it’s just as simple and almost as quick. This is more a mix between a gooey mud pie and dense cake, but the change is welcome and delicious. Topped with caramel peanut buttery goodness, it really doesn’t get much better than this. What do I love so much about this recipe?

  1. It takes 10 minutes. And in my case, just 7, because sometimes miracles happen.
  2. You can use either natural or processed peanut butter (crunchy, if you may) without any disastrous consequence.
  3. You won’t stop licking and picking.

 

Chocolate Brownies with Chocolate Peanut Butter Caramel Frosting (adapted from Sorted Food’s Swedish Chocolate Brownie recipe- serves 9-12)

Ingredients

For the brownies:

110g (half cup) salted, melted butter (or use unsalted, and add a pinch of salt into wet ingredients later)

200g white caster sugar

2 eggs

130g plain, all-purpose flour

1 tsp vanilla extract

55g cocoa powder

40g dark chocolate, melted in a microwave in 30-second bursts

 

For the frosting:

90g ( slightly more than 1/4 cup) chunky/smooth peanut butter; natural peanut butter works perfectly here as well, just make sure it’s properly mixed through

50 dark chocolate chunks, melted in a microwave

75ml (1/4 cup) caramel sauce, store-bought or homemade

 

Directions

Preheat your oven to 180C (350F) and grease a square/round 23cm baking pan. In a bowl and with a whisk, mix together the melted butter, sugar, melted dark chocolate and vanilla extract. Add the salt here if you used unsalted butter. Whisk in the eggs and cocoa powder, and continue whisking until the mixture is visibly and texturally stickier and glossier. At this point, add the flour and mix until everything is just combined. Pop the pan into the oven and bake for 7-10 minutes. Whilst it’s baking, mix together the frosting ingredients. You need a fork and self-trust (that you won’t finish the whole bowl before the brownies are even out).

Check the brownies at 7 minutes- there should still be a slight wobble in the middle. Remove from the oven and let cool for a half hour before frosting. Cut into as many squares as you want, then eat and be happy.

 

 

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Ricotta Chocolate Chip Pillow Pancakes

I keep finding heaven on pancake mornings. I also keep finding heaven when I realise that certain ingredients are about to expire and whatever I expect to be slipshod turns out marvellous and beyond (you could’ve guessed it was ricotta in this case). From now on, I think every Monday shall be pancake Monday. There will be no regrets.

I didn’t want to stray far from these I wrote about quite a while ago, because they’re still my absolute favourite pancakes. I remember squandering my days trying to perfect them. But with university on my heels, there’s simply no time to faff around with proportions and measurements and whatnot. Yet, I needed a bloody good pancake, and a fluffy, well-risen, tender-stomached one at that. Monday would’ve gone quite badly otherwise. I suspect.

That’s where the ricotta comes in. And the chocolate, because 99% of my recipes are incomplete without chocolate. Chocolate crisping up at the edges, chocolate running down your bottom lip when you take a bite and the pocket bursts slowly, lovingly. The pairing of the mild cheese and dark chocolate chunks is not advanced, but necessary. Ricotta makes the batter creamy and mildly sweet, whilst the chocolate (dark, if I may) adds another lush dimension to the whole thing.

‘Twas a funny story, trying to get these right. My first time using the hob to cook pancakes was almost an ordeal. Burnt the first couple and had to chuck those, but the silver lining came when I found the perfect heating level (3) to allow for a nice golden-brown on both sides, without burning them and being left with uncooked centres. These pancakes seem to be more undercooked after the second sides are done, but that’s mostly because of the ricotta, which makes it denser without having to fully compromise on fluff and the slightest chew in the middle.

You deserve it.

Ricotta Chocolate Chip Pillow Pancakes (serves 2-4, makes 8 medium pancakes)

Ingredients

125g (1/2 cup) whole-milk ricotta (strain if watery)

135g (around 1 cup) all-purpose flour

1 tbsp baking powder

pinch of coarse salt

2 tbsp granulated sugar

1 tsp vanilla extract

1 egg

20g (slightly less than 2 tbsp) melted butter

240ml (1 cup) milk

60g (1/2 cup) chopped dark chocolate

Directions

Preheat your pan or griddle on medium heat, and ready some butter. In a large bowl, whisk together the dry ingredients– flour, sugar, baking powder, chopped chocolate and salt. In a smaller bowl, mix together the ricotta, melted butter, egg, milk and vanilla. Pour the wet into the dry mix and stir until just combined. The batter should be quite thick.

Butter your pan (it should sizzle, but not too strongly), then heap batter onto a tablespoon before laying on 2 or 3 in your pan (you can do more with a griddle of course). Flatten a little with the back of your spatula, then wait 2 minutes before flipping to cook the second side, which will take almost less than half the time it takes to cook the first side. Place cooked pancakes on a paper towel to absorb moisture from the bottom.

Serve with yoghurt, fruit or nuts, and honey or maple syrup.

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White Chocolate Caramel Banana Bread

Because we all know banana bread is actually cake.

Side note: I’m back!!

An apology is necessary and expected. The past few weeks have been an absolute blast, busy busy busy, what with moving to London to embark on a very science-y and exciting adventure. Early lectures, lots of note-taking, and the constant fear that I’ve done nothing to deserve a place in this wonderful university. The people are amazing, the work intriguing, and nothing beats the nighttime kitchen adventures, midnight study sessions and later-night parties. Nothing I say here could ever fully justify the experiences that have been thrown at me as well as those which I have yet to encounter. It’s still incredibly surreal; like a dream come true, yet somehow better.

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A modification on one of my previous banana bread recipes, this one has a gallant twist with the incorporation of white chocolate and caramel. If ever I do this again, I’ll be sure to add in a nuttier texture or more earthy flavour component to up the ante of everything else going on in the picture. It’s the sweetest pick-me-up, and a one-bowl wonder. Don’t you love the easy stuff? Remember: I’m all about simple. Sometimes. Ok, most of the time. With college matters whirling around my head, this loaf was a nice and easy break, which took no time at all to put together and bake. Feels good to get into mixing, picking ingredients and experimenting again in the kitchen. Made it with one of the sweetest people I’ve met here, and everyone loved (and then attacked) it. Crowd-pleaser. Bananas. White chocolate. Caramel. Good play.

Now, it feels like home.

White Chocolate Caramel Banana Bread (makes 1 loaf)

Ingredients

3 ripe bananas, mashed

1 1/2 cups (190g) plain white flour

2 1/2 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp salt

1 egg

1 tsp vanilla extract

1/3 cup (76g) melted unsalted butter

2 tbsp milk

2 heaping tbsp caramel sauce

1/3 cup (68g) white sugar

3/4 cup white chocolate chips (I cut up a good bar)

Directions

Preheat your oven to 180C (350F). In a large bowl, mix together the mashed bananas, milk, sugar, melted butter, egg, salt and vanilla. Then add in the flour, baking powder, cinnamon, milk, caramel sauce. Finally, gently stir in the white chocolate chips. Pour into a greased loaf and bake for 50-55 minutes. This one was ready by 53 minutes.

To serve, slice up and serve with more caramel, marmalade (a touch I personally adore) and more chopped chocolate. I’m guessing whipped cream or ice cream would sort out any lonely evening, too.

Posted on by alexcrumb 0