I got a better baker pan from my aunt last Christmas, it kind of got shoved in the closet and forgot about. We moved I packed it and though I need to use that, maybe cornbread or something, so then I unpacked it and promptly forgot about it again. But this week while at work I was looking through the new LTD catalog and saw the pan again, and decide I needed to use it, and it would be perfect for our company coming over tonight.
Adams Mom, sister, niece, cousin, and fiancee came over for dinner and to see the new place. These were perfect to go with it. The inspiration came from the picture I saw in the magazine of the chocolate cakes but I had this cake recipe saved in google reader for a while and wanted to use more of my beans 🙂
In the end these pans were cool, but the cake seemed to stick to it, out of the 12 cakes I made I got 7 good ones, which was exactly how many I needed so it worked out. The cream was perfect, and in the end this was a very simple and yummy dessert. I took two recipes and combined them.
Tahitian Vanilla Bean Cake (From: Confections of a Foodie Bride)
- 3 cups cake flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 Tahitian vanilla bean, split and scraped
- 1 cup unsalted butter, cubed and softened to room temperature
- 2 cups sugar
- 5 large eggs, at room temp
- 1 1/4 cups buttermilk, at room temp
- 2 tsp-1 Tbsp Tahitian vanilla
Preheat oven to 350. Butter and line two 8-inch square pans with parchment paper. Set aside.
In a medium bowl, sift together the flour, baking powder, and salt. Place butter in the bowl of a stand mixer, fitted with a paddle attachment. Split and scrape the vanilla pod into the butter, discard pod (or reserve for another use). Beat for 3 minutes on medium-high speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl before each addition. Add the eggs one at a time. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
Spoon the batter into the prepared pan and smooth the top with an off-set spatula. Lift up the pan with the batter, and let it drop onto the counter top a couple of times to burst any air bubbles and allowing the batter to settle. Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a skewer inserted in the center comes out with moist crumbs attached.
Let cool completely in the pans before removing the cakes and frosting.
Almond Cream (From: Baking From My Home to Yours)
- 6 tablespoons (3 ounces) unsalted butter, at room temperature
- 3/4 cup confectioners’ sugar
- 3/4 cup ground blanched almonds
- 2 teaspoons all-purpose flour
- 1 teaspoon cornstarch
- 1 large egg, at room temperature
Fit the mixer with the whisk attachment. Blend the butter and sugar together until smooth. Add the almonds, beating to incorporate them completely. Blend in the flour and cornstarch, then add the egg, beating until the cream is homogeneous. Stir in the rum or the vanilla.
Scrap the almond cream into a container and use it immediately, or refrigerate it until firm, about 2 hours.
Adam’s cousin Josh took the cake to a whole new design 🙂
© 2008, Carrie. All rights reserved.