It is that time of the month again for another yummy dessert from The Cake Slice Bakers group. This month we had four tempting choices and they all sounded delicious. The options were: American Chocolate Layer Cake, Pecan Sweet Potato Cake, Blackberry with Scotch Cheesecake or Carrot Cake. The last cheesecake I made from Maida Heatter’s book turned out so delicious I decided I needed to make another one.
I have been getting beautiful, plump blackberries from our CSA share every week and I thought this would be the perfect way to use them. With summer coming to a rapid close I want to take advantage of every last bite of its bounty. I really love the sour cream topping that this cake is finished off with. It creates a lovely finish to the top and is a wonderful alternative to a whipped cream or fruit puree topping.
Check out the rest of the Cake Slice Bakers choices:
Blackberry Scotch Cheesecake
Author: The Ruby Kitchen
Adapted from: Cakes by Maida Heatter
Ingredients for Crust
1 cup flour
¼ cup sugar
4 oz. cold butter
Ingredients for Cheesecake
Zest of 1 lemon
1 Tbsp. lemon juice
19 oz. cream cheese
1 tsp. pure vanilla extract
2½ Tbsp. Drambuie Scotch
½ tsp. cinnamon
¾ cup sugar
2 cups dry, frozen blackberries (not in juice)
Ingredients for Sour Cream Topping
2 cups sour cream
1 Tbsp. sugar
1 tsp. pure vanilla extract
1. Adjust oven rack one-third up from the bottom of the oven and preheat to 375 degrees. Wrap the bottom of a 9-inch spring-form pan with a sheet of foil.
2. Place the ingredients for the crust in a bowl and cut in the butter until the mixture is small crumbs and powdery.
3. Place mixture in the prepared pan and gently press into an even layer at the bottom. Bake for 25 minutes until it is golden.
4. In the large bowl of an electric mixer, beat the cream cheese until it is soft and smooth. Beat in the vanilla, Drambuie, cinnamon and sugar. Add eggs one at a time, beating smooth after each addition. Beat in the lemon zest and juice.
5. Butter the sides on the spring form pan and pour batter into it, smoothing the top. Place blackberries over the top and gently push each in. Smooth the top of the batter. Bake for 40 minutes, until the sides have slightly risen and it is lightly golden. The middle should be dry to the touch but barely set.
6. Allow to rest for 20 minutes out of the oven.
7. Combine the sour cream sugar and vanilla in a clean bowl. Gently pour over the cheesecake and smooth the top. Bake for 5 minutes and then remove from the oven and allow to completely cool before placing in the fridge overnight.
It is that time of the month again when the Cake Slice Bakers share their selections from Maida Heatter’s Cakes. I have really been wanting to do a rectangular layer cake so I chose to do this Black & White Sponge Layer Cake out of this month’s choices. I was so flustered with the results I decided I needed to bring a little fun and color into the cake via sprinkles and these oh-so-adorable marshmallow clouds. Due to the many mishaps and lack of being “worth it” I decided not to share the recipe, but instead show the photos as a bit of fun baking design inspiration!
To be honest, I was flustered with this entire thing from start to finish. The layers are composed of vanilla sponge cake and chocolate sponge cake, alternating with chocolate buttercream in between each layer. The cakes were delicious on their own but got lost by the heaviness of the buttercream. The vanilla layer especially was hard to work with. I worked quickly like the instructions stated but I still ended up with a super-thin layer of vanilla cake because so much of it stuck to the paper. There are a LOT of steps in making this cake too. While the cake was good I did not feel like it was worth the effort required.
Check out the other bakers choices:
Lately I have been craving fresh salads filled with tender greens and brightly colored vegetables. What is it about a colorful salad that is always so appealing? The bold colors of this salad invite you to dive right in and enjoy. It is a hearty salad perfect for a weeknight dinner.
I dream up concoctions in the kitchen based on various things. Sometimes I am inspired by the weekly haul from our CSA share and other times it is something my grandmother or another family member used to make. This recipe came out of a mixture of my love of fajitas and lack of food in the fridge. My husband has been known to say in the past that I can make something delicious out of nothing. Well, a near-empty fridge was the start of this salad. Continue reading
In April my husband and I took a trip to Louisville, KY and spent a long weekend enjoying everything it has to offer, including its pride of bourbon. We packed a ton of activities into just a few days, including a tour of the distillery that produces Bulleit Bourbon. When we hit the road to head home we also stopped at the Buffalo Trace distillery. Spending time at each of these distilleries really gave me an appreciation for bourbon that I did not have before.
It is that time again when I share this month’s choice for the Cake Slice Bakers group. This month we had four options to choose from: Big Daddy’s Bundt Cake (no, I didn’t name it!), Dione’s Chocolate Roll, Aunt Leah’s Raspberry Bars or Marmalade Gingerbread. I haven’t made a Bundt cake in years (since high school actually) so I headed to the store to buy a Bundt pan. I love the look of a lovely Bundt cake and there are so many lovely design options for the pans. I went with the classic one since I did not have one already but I see more types in my future!
One of my favorite things to experiment with in the kitchen in burgers because you almost can’t go wrong. Do you remember the meatball burgers I made quite some time ago? They were such a big hit with my husband that he frequently requests them for dinner. Personally, I do not like a patty with a lot of fuss and ingredients. I want to taste the beef and let the toppings and sauces take center stage so I usually form patties and only season them with salt and pepper just before cooking.
I cannot believe it is already time for me to post this month’s Cake Slice Baker’s choice. If you missed last month’s you can still check it out. This month we had to choose from an English Madiera Cake, Haleaka Cake, Blueberry Nut Loaf or Texas Chocolate Muffins. I chose the Blueberry-Nut Loaf Cake because blueberry season is closer now that the days are warm and I cannot wait to go picking.
Wow I cannot believe it has been almost three weeks since my last post! A lot has been going on in my little world and I just haven’t been able to sit down and write during the chaos. We spent two weeks buried in house projects getting ready for a home appraisal. I also hosted a baby sprinkle for my best friend and the morning after it my husband and I hit the road towards Louisville, Kentucky. We had an amazing trip and I have some fun things planned to share with you from it, but today I wanted to show you how much fun it was to host a baby sprinkle!