Swedish Cardamon Cake With Caramelized Topping

Photo of carmelized almond topping courtesy of David Lebovitz

A Swedish cardamon cake is a simple coffee cake, which we're going to bump up a notch by making a caramelized topping, one we can do the easy way by carmelizing it inside the same springform pan as the cake, itself, is baking. Did you expect anything other than a shortcut from THE SAVVY SHOPPER, queen of one-pot or pan dishes? I bet you dislike scrubbing a sink load of pots and pans as much as I do! Nonetheless, the results of this simple dessert will be so scrumptious and fancy that you can use it as a birthday or holiday cake, or bring it as a contribution to summer cookouts! So let's get started, shall we?

Cardamon cake

Ingredients:

For the caramelized topping -- Use a 9-inch springform pan, so you can simply remove the sides of the pan, leaving the cake intact. 

1/4 cup butter - Smear a generous amount of butter on the bottom of the springform pan to start. Thick, not thin.

3/4 cup granulated sugar

3/4 cup sliced almonds (or almonds brokered into pieces)

For the cake batter:

1 stick of unsalted butter

1 cup sugar (Cut the sugar by 1/4 cup to reduce the sweetness if you wish.)

3 large eggs  

3 cups of all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 pinch of salt

1 - 1 1/2 cup buttermilk (Eyeball the consistency. Start with less and stop if you can easily stir it.)

1 tablespoon of dried cardamom (or you may use cardamon seeds)

1 tablespoon of lemon juice 

Directions for the topping:

1) Generously butter the bottom of a springform pan and distribute the sugar covering the buttered bottom. Next toss in the almonds.  During the baking of the cake, its topping will caramelize. When the cake is baked, you'll flip the bottom over to become the top of the cake.

Directions for the batter:

2) To make the batter, beat the softened stick of butter and sugar together. Next mix in the eggs one at a time.

3) Add the flour, baking powder, baking soda, and salt.

Go here for 6 best Swedish bakeries.

4) Pour in the buttermilk, then the cardamon, and lemon juice.

5) Pour over the topping that is already in the springform pan. 

5) Bake in a preheated 350-degree F oven for 50 - 60 minutes.

6) Remove from the oven and let cool. Warm is ok for removing the sides. and transferring it to the serving dish. The bottom of the cake becomes the top.

An easy-to-make cake that looks and tastes like a fancy cake! It's how we roll here on THE SAVVY SHOPPER. Smaklig Måltid!🎂🍦

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Easy Homemade Strawberry Cake

Photo: KeyIngredient

I have a craving for a slice of strawberry cake and so decided to make one. A majority of recipes call for a box of strawberry jello, dried flaked strawberries, or 6 eggs, but c'mon ... an overabundance of ingredients to buy ... or just too eggy for my tastes. A homemade cake should be light, moist, and simple. Moreover, starting with a box of white cake mix? Fuhgeddaboudit! IMHO: There are 2 instant foods that make no sense to buy. They are: (1) instant rice and (2) cake mix since in using either one the prep isn't reduced, only the flavor. Hey, I say when you don't feel like making a cake from scratch, buy a cake from a good bakery! But finding a good bakery isn't necessary today, my lovelies, as here's an easy-peasy homemade cake recipe to follow using fresh strawberries, all-purpose flour, and only 2 eggs, items often in your pantry: 

Strawberry Cake

Ingredients:

16 ounces of strawberries: For 3/4 cup strawberry puree, plus 1/4 cup diced and mashed strawberries. You'll need to prep but can do it ahead of time. (See how-to below.)

3/4 cup sugar 

1 stick of butter softened

2 large (or extra large) eggs 
2 teaspoon vanilla extract (optional: use strawberry extract if you have it).

A squirt of lemon juice (optional)
2 cups all-purpose flour 
1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

A pinch of salt 
½ cup buttermilk

Preparation of the strawberries - Makes (a) 3/4 cup of strawberry puree and (b) 1/4 cup of diced, mashed strawberries: Toss about 12 ounces of strawberries into a blender to get 3/4 cup of strawberry puree. If necessary, add a 1/8 cup of water -- but strawberries are usually juicy enough. Next, simmer the mixture in a saucepan to reduce the liquid, and afterward cool the puree completely. Set aside. Dice and mash the remaining 1/4 cup of strawberries, then sprinkle a tablespoon of sugar on top, and set aside. This 2nd mixture will give your cake some chunks of strawberries in the texture. If you have extra strawberries, feel free to bump the chunks up to 1/2 cup that folds into the batter in step 5 below.

Directions:

1) Use an electric mixer to combine the sugar, butter, and 1/2 cup of the strawberry puree. Save the rest of the puree to make the frosting.

2) Add the eggs and vanilla, a squirt of lemon, and beat.

3) Mix in the all-purpose flour, baking powder, baking soda, and a pinch of salt.

4) Next add the buttermilk.

5) To the batter, fold in the diced, mashed strawberries with juice.

6) Pour the batter into 2-9 inch buttered and floured cake pans.

7) Bake in a preheated 350-degree F oven for 40 - 50 minutes or until done in the center.

Strawberry Frosting:

Ingredients:

1 stick of butter softened

The remaining strawberry puree

1 teaspoon of vanilla extract (or if you have it, a sprinkle of strawberry extract)

1 box of confectioner's sugar.

Directions:

1) Mix the butter, strawberry puree, and vanilla together, and add 1 cup of confectioner's sugar at a time to the mixing bowl until you get the right consistency of frosting. Use as much of the box as needed. I simply pour it in and stir. When it thickens into frosting without being too stiff or thin, I stop. I also add drops of milk if necessary.

When I was a young child we had a man who grew and sold strawberries by walking our neighborhood and yelling, "Strawberry, strawberry, straw-ber-ry man." This cake reminds me of him, an industrious, hardworking, city farmer.🍓

On Facebook, I learned our neighborhood once had a Ragman (who rode a wagon pulled by a horse) and a Popcorn Man who came around to sell their goods. I remember having a Fuller Brush Man, a Potato Chip Man, an Egg Man, an Avon Lady, and an ice cream truck. If they came to the house at the right time, they ate lunch or drank coffee with us.🏇

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Black Forest Cookies

I'm still busy away from blogging but I'll jump on as time permits. Today for the first time ever I tasted a soft, chewy, and ultra chocolatey cookie that I never knew existed! The rich dark chocolate (like an Oreo) cookie is filled with chunks of white chocolate (or substitute dark chocolate chips) and maraschino cherry pieces. I think both the taste and texture make the cookie delectable. Here is the recipe:

Black Forest Cookies

Ingredients:

1 stick butter, softened

1 cup granulated sugar (I try to cut the sugar a tad without a resulting cookie failure😏)

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

6 tablespoons good cocoa

1/2 teaspoon baking soda

a pinch of salt

1 cup maraschino cherries, finely chopped

1/2 cup white chocolate chips (or chopped and feel free to substitute semi-sweet chocolate chips)

1) In a large bowl and using an electric mixer, cream the butter and sugar until light and fluffy.

2) Next add the egg and vanilla and beat with the mixer.

3) In a 2nd bowl combine the dry ingredients: flour, cocoa, baking soda, and salt.

4) Add the dry ingredients to the wet ingredients in portions until just combined.

5) Mix in the white chocolate and maraschino cherries.

6) Cover the dough and refrigerate for 2 hours or more.

7) Scoop the cookie dough (into tablespoon-size balls or globs) and deposit onto a buttered or parchment-lined prepared cookie sheet.

8) Bake in a pre-heated 350 degrees F oven for 9 - 11 minutes or until the edges set.

I like Black Forest Cookies even better than the cake. Delicious paired with a cup of milk or coffee. Down the hatch or freeze a batch!

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Plum Crazy Desserts Part 2

Photo: the Spruce

Have you been following? I'm down to 2 1/2 pounds of dried plums and still figuring out ways to eat them. In fact, they are quite moist as is, yet tasteless if popped into your mouth ... lacking the sugar and heat of say, dried ginger. So if you want flavor, you have to turn them into desserts. Following are 2 plum desserts that look especially appealing to me. Eash sweet can be baked in a square baking pan, then cut into squares if you wish.

The 1st dessert is less work than traditional English plum pudding, its cousin across the pond (which surprisingly contains no plums). This one does --

Plum Pudding With Caramelized Sauce

Tweaked from Idaho's Prepared Pantry

Ingredients:

2 cups dried plums, chopped

1/2 cup of boiling hot water

1 stick soft butter

1/2 cup granulated sugar

1/4 cup brown sugar

2 large eggs

2 cups all-purpose unbleached flour

2 teaspoons baking powder

pinch of salt

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup walnuts (or pecans), chopped

Start with 1/2 cup of milk -- up to 1 cup (Step 6 explains.)

Directions:

1) In a separate bowl, let the diced plums soak in boiling hot water for 1 hour. (My dried plums were very moist out of the bag so I didn't have to soak to rehydrate them.)

2) In a mixing bowl using an electric mixer, beat together the butter, sugars, and eggs.

3) Sprinkle in the flour, baking powder, and salt.

4) Add the flavors, nutmeg, and cinnamon.

5) Toss in the plums with water and walnuts. 

6) Starting with 1/2 cup milk, add to get a not too thick or too thin batter consistency. I used nearly 1 cup of milk. Stop before you arrive at runny.

7) Pour into a well-buttered square baking pan.

8) Bake in a preheated 350-degree oven for 35 - 45 minutes or until done in the center. While baking you can make the sauce.

Caramelized Brown Sugar Sauce

Ingredients:

1 stick of softened butter

1 3/4 cups brown sugar

1 teaspoon cornstarch

1 cup milk

1 tablespoon good Kentucky bourbon

Directions:

1) Melt the butter in a saucepan.

2) Stir in the sugar and continue whisking.

3) Dissolve the cornstarch into the milk and add it to the mixture continuing to whisk while the sauce simmers and thickens. 

4) Finish off near the end by flavoring with the bourbon.

After cooling down a bit, pour the Caramelized Brown Sugar Sauce over the Plum Pudding. 

Note: I'll omit the sauce the next time I make this dessert. Everyone agreed the cake is moist and tasty without it. We put sauce on the side, and nobody ate it after a bite. We liked the sauce but it didn't improve the cake or pudding as it is called.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++

The 2nd dessert is a crumble ... crisp, crumble, cobbler, to know the difference go here.

Plum Berry Crumble

Ingredients:

Filling Ingredients --

💟 2 cups plums, soaked in 1 cup of boiled hot water for 1 hour. 

💟 Then pour the plumped-up plums with the water and 2 tablespoons of lemon juice into a blender (or food processor) to puree.

💟 1 1/2 cups blueberries (or a mixture of berries) - leave whole

Batter Ingredients --

1 stick softened butter (Eyeball the consistency. It should be crumbly. You can add a 2nd stick of butter if needed. I try to cut back on the fat and sugar when possible without ruining the dessert.)

2 cups brown sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 cardamon

3 cups Quaker Oats (1 minute, or old fashioned works)

2 1/2 cups all-purpose flour

1 teaspoon baking soda

A pinch of salt

Directions:

1) In a mixing bowl cream together the butter and sugar.

2) Add the eggs and vanilla and mix together.

3) Toss in the oats, flour, baking soda, cinnamon, cardamom, and salt.

4) Divide the batter in half. 

5) Press half of the batter in the bottom of a well-buttered square baking pan.

6) Spread the filling of plum puree and toss some whole blueberries (or other berries) on top of the bottom batter.

7) Spoon the remaining batter on top of the filling.

8) Bake in a 350 degree F oven for 25 - 30 minutes or until golden brown.

Much maligned, who knew dried plums and prunes (which are Italian plums) make such tasty desserts? And, the healthy dried plums have a convenient no-rush self-life! We can always have a bag of dried fruit waiting in the pantry.💜

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Dried Plum Pudding/Fruit Spread

With 3 pounds of dried plums (don't ask😁) I'm looking at plum recipes. One for prune pudding from Southern Living looks promising. It's more of a topping or fruit spread than a pudding, and I used dried plums, not dried prunes ... but close enough! Prunes are dried Italian plums ... not as juicy or round as regular plums. You see both at the grocery store. Below is the tweaked recipe.

Dried Plum Fruit Spread (or pudding if you will:)

Ingredients:

1 cup dried plums, tightly packed

2/3 cup sugar (I used 1/3 cup of this Stevia mixture.)

1 star anise

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

3 tablespoon cornstarch

Juice of 1 lemon (I cheated with 2 tablespoons of bottled lemon juice.)

Directions:

1) Soak the cup of dried plums in a saucepan with 2 cups of boiled hot water for 1 hour. They plump up.

2) Next turn on the heat, bring to a boil and simmer for 8 minutes.

3) Let cool down and transfer to a food processor or blender, add another cup of boiled hot water and pulse a few times to break the plums down, leaving some chunks. Return to the saucepan.

4) Remove 1/3 of the mixture and put it into a separate bowl to make a cornstarch slurry. This step is to avoid cornstarch lumps in the sauce.

5) To 1/3 of the plum mixture, add the juice of one lemon and stir it together. Next add 3 tablespoons of cornstarch and mix until smooth. Set aside.

6) To the main pot of plum mixture in the saucepan add 2/3 cup sugar, cinnamon, cardamom, and star anise. Stir to combine. Turn the heat back on and simmer for 5 minutes.

7) While it's simmering, pour the cornstarch slurry into the main plum mixture in the pot and continue stirring. After it thickens, remove the star anise and let the pudding/fruit spread cool. 

Store in a canning jar and use it on toast or whatever else you like. The plums will give you fiber, vitamin C, and heart-healthy phytochemicals to lower inflammation.

Although not an English cake (which the Brits call pudding), plum pudding/fruit spread seems very European with subtle flavors! Stay tuned for other plum recipes as my kitchen becomes plum city for a while.💜

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Homemade Nutter Butter Peanut Butter Cookies

Although Nutter Butter Peanut Butter Cookies still exist, I can't find them at my supermarket nor at Target. A customer can buy a very expensive bite-size pack at CVS Pharmacy, but I'd like more than 1 ounce, especially if I'm paying nearly the same price as I would for the 15-16 ounce missing family size. 

So after a dozen+ trips of coming home empty-handed, I decided to make a batch at home. How hard could it be? Not very ... as it turns out. Here's the recipe I came up with for 18 single -- 9 stacked sandwich cookies:

Homemade Nutter Butter Peanut Butter Cookies

Ingredients for the cookies:

3/4 cup all-purpose flour

1/2 cup peanut butter

a pad of butter (= 1 - 1.5 teaspoons - I eyeball it.)

1/3 cup of brown sugar syrup + 2 tablespoons of dry granular brown sugar - I make and stock brown sugar syrup for pancakes. You can substitute either 1/3 cup of water with 1/3 cup of brown sugar, or use any pure syrup you have at home -- maple syrup, golden syrup, etc.

1 teaspoon baking soda

a pinch of salt

🥄🍽🥄

Butter to grease the baking sheet

Extra all-purpose flour if needed to work with the cookie dough.

Directions for the cookies:

All for you readers I ate 2 cookies. Testing.:)

1) In a mixing bowl, mix the flour, peanut butter, and butter together. 

2) Stir in the syrup, extra brown sugar, baking soda, and salt.

3) At this point use your hands to fold and mix the dough until you get a solid texture that is no longer sticky. Sprinkle a tad of flour on your hands and the dough to help with the task. [If you go up to an extra 1/4 cup of flour as you mix, the taste and texture of the cookies will still be fine.]

4) Form into 18 round balls by rolling them with your palms. Dip out about a tablespoon of dough for each cookie. Flatten and place each round ball on a buttered cookie sheet.

5) I don't shape the cookies into peanuts like the store-bought Nutter Butter cookies, but here's how to make the peanut shapes: Divide one round ball of dough in half; flatter each round half; lay the 2 halves side by side, then seal the adjacent sides of each circle that are touching.) I'm fine with circle cookies. [My mom was always the cookie fuzz pot, making cookie shapes and decorations. I simply aim for a good taste for the piehole, neat in appearance, cute optional. Hey in a cookie, you can always make ugly disappear!😋]

6) With a fork, score the tops of each cookie horizontally than vertically.

7) Bake in a pre-heated 350 degrees F oven for 10 - 12 minutes until slightly brown.

7) Let cool while you make the Peanut Butter Filling.

Ingredients for the filling:

1/3 cup of peanut butter

1/4 cup powdered sugar

a pad of butter

Drops of milk (or cream)

Directions:

1) Mix the peanut butter, powdered sugar, and butter together until combined. Use the drops of milk to get the consistency smooth, creamy, and spreadable.

2) Spread the filling on a cooled Nutter Butter Cookie and top with a 2nd cookie for one sandwich cookie. 

In the recipe, you can get away with omitting the 2 pads of butter and extra 2 tablespoons of brown sugar for a less in calories cookie, but adding them makes a tastier, richer, sweeter cookie ... without oversweetness. This recipe for homemade Nutter Butter Cookies has fewer ingredients than the commercial ones, but is very peanut-nutty and tastes much like the original. Enjoy!

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Eating A Plantain

From time to time, I bet every home cook gets tired of his/her own cooking. That's when I'm open to trying a new food or dish. New York is such a mish-mash of cultures I really love it! This week I received two plantains, a staple in African, Asian, and Latin American cuisine. 

To tell you how unfamiliar I am with this fruit, during my 1st year in Manhattan I bought one by mistake, thinking it was a large, oddly shaped banana. It took longer to ripen, was harder to peel, and tasted raw ... after I waited a long time for it to soften, then bit into it. Because. It was raw, and I didn't know I was supposed to cook it!😂

So flash forward to our present day. Lucky me, I got not one, but 2 plantains. One was yellow, the other green. 

So this time around, I knew the plantains had to be cooked, but I still didn't know how best to do it. Well ... that's what Google is for ... to tell me how!

Photo: AllRecipes

The yellow one I sliced and grilled both sides in a 12" skillet brushed with extra virgin olive oil on a stovetop. I could have sprinkled it with sugar and cinnamon; instead, I kept it plain and ate it with leftover cauliflower, lima beans, and carrots. Not bad in lieu of potatoes or rice. Good in taste and texture. Yep, I'll eat it again.

Now I must figure out how to eat the 2nd green plantain. If sliced thin with a mandoline, I could bake it into plantain chips seasoned with salt, dried garlic, and red pepper flakes. Or if I wait too long and it begins to soften, as I understand it, plantains can be mashed like potatoes, or not dilly-dally and use it green to thicken soups or stews. It's a brand new plantain world in the Turner household! The spicy plantain crispy baked chips are tempting!

Photo: BigOven

As it turns out, plantains are a complex, starch-resistant carbohydrate that keeps your glucose index (blood sugar) in a healthy range.

They are rich in iron, vitamin C, potassium, vitamin A, and the B vitamins, as well as, fiber. Plantains naturally contain beneficial plant compounds, such as polyphenols and flavonoids (which act as antioxidants) to help fight free radicals that otherwise damage the body. Eating plantains also lowers blood pressure, reduces constipation, and prevents iron deficiency anemia. The green plantains are low in sugar. As they ripen and turn yellow, plantains get softer and sweeter but stay mild in flavor. You can use ripe plantains like bananas in baking but they don't taste like bananas although they are in the same genus Musa family. 

The word "plantain" indicates the fruit is a cooking banana. In other words, the name, "plantain," itself means fruit that must be cooked. Oh, right, NOW you tell me! Not when I needed to know as a young, innocent transplant to New York City. Thanks, universe.🙂

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Chocolate Mirror Glaze With Berry Mousse

Photo: Renee Robinson - So pretty!

The cake recipes I publish on THE SAVVY SHOPPER are for cakes I tweak and bake myself with the exception of today's cake: Chocolate Mirror Glaze With Berry Mousse. I haven't gotten around to making it yet and therefore, I'll share Renee Robinson's experience as published on Facebook. The top image, ingredients and directions are hers. Renee's finished cake looks amazing! So away we go ... 🎭

Chocolate Mirror Glaze Cake with Cranberry and Blueberry Mousse

 

The Baker: Renee Robinson

Renee says, "I followed the recipe exactly as written [see link below] for the chocolate cakes layer, but have written it out for you, in what I think is easier to understand language." 

Ingredients for the Chocolate Cake:

1 ¼ cups all purpose flour

Photo: recepetineats

2/3 cup cocoa powder (it wasn’t specified, but I {Renee} used dark Valrhona cocoa)
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1/4 cup vegetable oil
1 1/3 cups sugar
1 egg yolk
1 egg
1 ½ teaspoons vanilla
1 cup milk
2/3 cup hot strong brewed coffee

Directions for the cake: 

Grease and line with parchment paper two 7 inch cake pans. Preheat oven to 325°F.

In a medium bowl mix together flour, cocoa, baking powder, soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment beat oil and sugar at medium speed until light and fluffy. 

Add egg, egg yolk and vanilla extract; mix. Gradually add flour mixture to oil mixture alternately with milk, in three batches, beginning and ending with flour mixture, beating just until combined after each addition. 

At the end add the hot brewed coffee and mix together only 30 seconds. Divide the batter evenly between prepared pans. Bake for 25-30 minutes (or longer - until a wooden pick inserted in center comes out clean). Cool cakes in pans for 15 minutes then transfer to a wire rack.

Cranberry and Blueberry Mousse

The baker says, "The original recipe called for fresh or frozen black currants. I don’t have access to either, so I substituted other berries and changed the amounts of other ingredients, as seen below."

Ingredients for the Mousse:

300 grams blueberries

500 grams cranberries

Juice of half lemon
Scant 1 cup sugar
2 tablespoons powdered gelatin
2 cups whipping cream
10 tablespoons powdered sugar

Directions for the Mousse:

Place blueberries, cranberries, and sugar in a saucepan. Place over medium heat and cook only until sugar dissolves and fruits burst. Let cool for a few minutes. Add lemon juice. Transfer to a blender and blend until smooth. 

Place 1 tablespoon of the gelatin in a small bowl and cover with cold water. Set aside for 5 minutes to swell. Gently heat softened gelatin in a double boiler or microwave and stir to dissolve. Add to half of warm puree and mix together. Whip half of whipping cream with half of powdered sugar until stiff peaks. 

Gradually add prepared half of berry puree and whip together.
Line the bottom of 9 inch spring pan with parchment paper. On the base – in the center of the pan, place the first chocolate cake and pour over black the berry mousse. Place in the fridge for ½ - 1 hour.

After this time make the second half of the berry mousse, repeating steps described above. Remove the pan from the fridge, place in the center the second sponge and pour over the second half of the mousse. Even the surface and place to the fridge overnight.

The next day carefully remove the cake from the pan. Place on a serving plate and decorate with mirror glaze.

Photo: mandarinpie

Here is the link to the original recipe for the cake.

https://sweetstyledhme.com/.../chocolate-cake-in-black...

Here is the link to the recipe used for the mirror glaze. Renee followed the steps exactly as written in the recipe. https://www.recipetineats.com/chocolate-mirror-glaze

And finally, what does THE SAVVY SHOPPER think? This cake requires more steps than a basic cake, since we must cook and cool things as we bake the cakes (the dreaded have jobs before you do a job syndrome!), and yet finished and plated, it should taste amazing. This summer I'll return here for the recipe to challenge myself by making this fancy, fussy, multi-steps cake, and now my dear readers, you can too! 

If looking to bake a less work homemade cake, try this buttermilk layer cake. There's no shame in an easy recipe as long as a cake is delicious!! I prefer them. As Jon Bon Jovi knows, "You do what you can."🎵🎂

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