Brown Butter Peach Sauce Cake

While we're entertaining our annual fantasies of fresh fruit pies, cobblers, crisps and shortcakes, today I'm going with peaches, one of the stars of the spring fruit cache we so happily find in our midst.  I was surprised to see their fuzzy crimson arrival so early, all stacked up in a beautiful pyramid fresh for the taking.

Oooo….so many pastries and desserts to ponder, I think it's going to be another great season.  At this moment, I've decided to bake my peaches in a saucy cake to bring out their lovely juices.  There are three layers to this cake that conspire together in a funny way: a fruit layer on the bottom, a layer of cake batter and then a liquid topping that gets poured over the batter but not stirred or mixed in.  Somehow it all magically turns into a cake with sauced fruit into the bottom.  Ah, science.

I browned the butter for the cake because I can't help myself.  Browned butter jut makes everything better.  I used brown sugar for practically the same reason and because peaches and the caramel notes brown sugar add are BLING.  A dash of cinnamon and a pinch of nutmeg introduce a great hint of spice into the mix.

This is what I'd call an old-fashioned spoon dessert and the scent of this cake baking will find you with plate and spoon at the ready to dive in ASAP.  It's pretty simple and satisfying and an easy introduction to the wonderful world of this summer's peaches.  Let's get going!



Bench notes:
- You can blanch the peaches for just a few seconds in simmering water and then peel them if you prefer.  I like to leave the skins on.
- Use a stainless steel pan to brown the butter so you can watch it carefully as it takes just a quick moment to burn.  Once you begin to detect a nutty aroma, it's about done.  I lift the pan off the heat and swirl it for more control if I think it's browning too fast or nearly ready.  It will continue to brown once you take if off the heat.  Pour immediately into a heatproof bowl to stop the cooking.
- Let the browned butter cool before combining with the milk, egg and vanilla.
- Once the cake batter is mixed, the leaveners are activated.  So have the ingredients for the liquid topping ready to go in the pan.  Move quickly to heat it and then pour it gently over the cake and get it into the oven.
- This is a great dessert all by itself but of course lends well to serving with ice cream or a dollop of whipped cream for an extra bonus of lusciousness.



Brown Butter Peach Sauce Cake
Serves 9 - 12

Fruit Layer
3 fresh peaches (about 1 lb)
1 teaspoon lemon juice
2 - 3 tablespoons (26 - 39 grams) granulated sugar
pinch of cinnamon

Liquid Topping
1 cup (8 oz) water
1/3 cup (2 1/2 oz) dark brown sugar, packed
1 tablespoon (16 grams) molasses
1/2 oz (1 tablespoon) unsalted butter
1/4 teaspoon cinnamon

Cake Batter
2 oz ( 4 tablespoons) unsalted butter
1 cup (5 oz) flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of freshly ground nutmeg
1/2 cup + 2 tablespoons (4 1/2 oz) dark brown sugar, packed
1/2 cup (4 oz) milk @ room temperature
1 egg @ room temperature
1 1/4 teaspoon vanilla

Preheat oven to 350 degrees F.  Lightly grease an 8" x 8" baking dish.

Cut the peaches into slices and place in a bowl.  Toss with lemon juice, sugar and cinnamon.  Set aside.

Place the ingredients for the liquid topping in a saucepan and set aside.

For the cake batter, cut the 2 oz butter into small pieces and place in a saucepan over medium-low heat.  Swirl the butter carefully as the foam subsides and the flecks on the bottom of the pan turn golden brown.  The browning only takes just a very few minutes with this small amount.  Lift the pan off the heat periodically to check on the browning and to avoid burning.  Once it turns into a rich amber brown, pour immediately into a heatproof dish to stop the cooking.  Set aside to cool.

For the cake batter, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and brown sugar until completely combined.

In another bowl, whisk together the milk, cool browned butter, egg and vanilla until thoroughly blended.  Using a fork, stir the flour mixture into the liquid until just incorporated and there are no dry streaks.

Toss the peaches and distribute them in an even layer in the bottom of the prepared pan.  Carefully spread the cake batter on top of the peaches, fully extending it to the edges and corners of the pan.

Place the pan with the liquid topping ingredients on high heat and bring just to a boil, whisking to combine.  Remove from heat and pour over the cake gently and slowly.  Do not stir or attempt to mix the liquid into the batter in any way.

Bake until the top of the cake is golden brown and a toothpick comes out with just a few moist crumbs, about 25 - 30 minutes.  Place on a wire rack for a few minutes to rest.  Serve warm.

Pear & Vanilla Brandy Cakes

Just before we get ready to greet the gorgeous apricots and cherries of May with unbridled glee, I'm making these sweet little cakes loaded with pear and a nip of brandy.  They are a simple but elegant way to end a meal or begin a celebratory Sunday brunch along with a good strong and steaming hot cup of coffee.

Pears are available throughout the year and are one of my favorite fruits.  They are subtle in flavor and texture and so delicious on their own but also bake nicely in pastry and poach beautifully as a versatile compote for ice cream, cake and shortcake.

The smell of these cakes baking is heavenly and they turn out of their ramekins nicely on the plate.  The golden caramel combined with the sumptuous pear make this very hard to resist any time of the year.  So grab a fork and relax.  This is a no brainer.



Bench notes:
- My ramekins are 4 1/2" x 2".  But use what you have, keeping in mind if the diameter of your ramekins is smaller, the cake will likely take a couple of minutes longer to bake.
- If you don't have a vanilla bean for the topping, substitute 1 1/2 teaspoons vanilla extract and add along with the brandy.
- I used D'anjou pears.  They should be ripe but not mushy.  Bartletts or ripe Boscs would also work.
- An ice cream scoop makes it easy to portion the cake batter.
- If you're in the mood to gild the lily, serve with a scoop of vanilla ice cream or a dollop of slightly sweetened and brandied whipped cream.
- The recipe could just as easily be made into one 9" cake to serve 8 people.  Bake until a tester comes out clean, about 45 - 50 minutes.



Pear & Vanilla Brandy Cakes
Makes 6 cakes

Topping
2 oz (4 tablespoons) unsalted butter
1/2 vanilla bean
3/4 cup (5 1/4 oz) dark brown sugar, packed
2 tablespoons (1 oz) brandy
pinch salt
2 - 3 ripe D'anjou pears

Cake
1 1/2 cups (7 1/2 oz) flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 oz (8 tablespoons) unsalted butter @ room temperature
3/4 cup (5 1/4 oz) granulated sugar
2 eggs @ room temperature
2 tablespoons (1 oz) brandy
1 1/2 teaspoons vanilla
1/2 cup (4 oz) milk @ room temperature

Preheat oven to 350 degrees F.  Lightly grease the sides of six 4 1/2" diameter x 2" depth ramekins.

To make the topping, place 2 oz butter in a saucepan.  Split and scrape the seeds from the vanilla bean and add to the butter along with the casing.  Melt the butter over low heat.  Add brown sugar and cook, whisking to combine, for about 2 - 3 minutes.  Whisk in the brandy and a slight pinch of salt and remove from heat.  Remove the vanilla bean casing and distribute the topping in each of the ramekins.

Peel and core the pears and cut into 1/4" slices that will fit into your ramekins.  Arrange them on top of the sugar mixture.  Place the ramekins on a baking sheet and set aside.

Sift the flour, baking powder and salt.  Combine the brandy and vanilla with the milk.

Beat the butter and granulated sugar until light and fluffy.  Add eggs one at a time, beating well and scraping down the bowl after each addition.  Add a third of the flour mixture alternately with half the milk, beginning and ending with the flour.  Mix just until blended, scraping down the bowl to incorporate everything together.  Portion the cake batter in each ramekin and spread to the edges.  Bake until golden and a tester comes out clean, about 30 minutes.

Place the ramekins on a wire rack and cool for 10 minutes.  Invert the cakes onto serving dishes and cool.  Serve warm or at room temperature.

Strawberry Rhubarb Cream Cake

Nothing says spring like strawberries and rhubarb.  After a long season of winter, the bright pop of color and tart acidity of this fruit combination is more than welcome.  It's time for our annual spring pies, galettes and shortcakes!

This is a pretty simple cake but one that really delivers on the promise of spring.  It starts with a basic white cake.  I've tried lots of white cake recipes but they always seem to fall just short of what I'm looking for.  Sometimes they're too dry or too sweet or too dense or crumbly.  I set to work on a basic white cake formula and with just a few little tweaks and a couple of test runs, I'm pleased with these results.  The cake has a soft and tender texture with an open crumb.  The flavor is subtle and wonderful, just the sort of backdrop for all your favorite fillings and frostings.

The rhubarb in this recipe is cooked briefly on the stovetop with some sugar, orange zest and vanilla, flavors that really complement both fruits.  The strawberries are sliced and folded in fresh to brighten the mix.  It's an easy compote to layer in the middle of the cake.  Then the whole thing is slathered in whipped cream.  Light, fresh and simply delectable.

Happy spring!



Bench notes:
- It's important to use cake flour for this recipe to produce a lighter and more tender cake.  I buy it at my local bulk grocer where it's much less expensive than the box at the supermarket. You can also make your own cake flour using regular flour and cornstarch, which inhibits the formation of gluten.  Here is the basic formula: 1 cup of cake flour = 1 cup all-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch.  For the 1 1/2 cups of cake flour in this recipe, measure 1 1/2 cups of all-purpose flour and remove 3 tablespoons.  Add 3 tablespoons of cornstarch and sift a couple of times to be sure it's completely blended.
- This technique for mixing cake batter is called the "two-stage" method made popular by Rose Levy Beranbaum in The Cake Bible.  It's different from the creaming method in that all the dry ingredients are mixed with the butter and some of the liquid.  This mixture gets beaten for 1 1/2 minutes and then the eggs, vanilla and remaining liquid are added in three stages and mixed for 20 seconds after each addition.  The creaming method results in more aeration of ingredients and therefore cakes made using that method usually have a stronger structure and turn out with a higher rise.  This two-stage method results in less gluten development and yields a more tender cake with a delicate crumb, exactly what we're looking for in a basic white cake.
- For those who don't own a scale, I base my metrics on the "dip and sweep" method of measuring flour with the following important condition: Flour gets very compacted as it sits in our cupboards.  So when measuring flour by volume, it's important to first take a fork or a whisk and fluff the flour thoroughly to aerate it before each dip of your measuring cup.  Overfill it just a bit and then use a spatula to level the cup.  So to measure by weight, my 1 cup of all-purpose flour = 5 oz (142 grams).  My 1 cup of cake flour = 4 oz (113 grams).
- "Room temperature" butter means the chill has been take off and it's pliable but not soft to the touch.
- The cooked rhubarb will taste sweet but the added strawberries don't have any additional sugar.  You may want to use less sugar if your strawberries are sweet.
- I recycle a 3" piece of dried vanilla bean from my vanilla sugar jar to use for this compote.  If you don't have a vanilla bean, substitute 1/4 teaspoons vanilla.
- If you don't have creme fraiche,  just use an additional 2 tablespoons of heavy cream.
- What's the difference between heavy cream and whipping cream?  Heavy cream contains 36% milk fat; whipping cream has 30%.  For finishing a cake like this, use heavy cream because it whips up with a stronger loft and will hold its shape longer than whipping cream without weeping.  Cream whips best when it's very cold.
- Use a serrated knife and a gentle sawing motion to cut the cake into two layers. Start by making a small 1" cut into the side of the cake all the way around.  Then bring your knife around again, sawing a little deeper.  The cake will be cut in half very quickly.  If you try to cut straight across in one fell swoop, you'll wind up with a lot more crumbs.  Once the cake has been cut into two layers, I use a removable tart pan bottom to lift off the top half layer and set it aside.
- The cake can be made a day ahead and stored in an airtight container at room temperature.
- For a simpler presentation, dollop the cream on top of the cake and serve the compote on the side.  Or prepare individual servings by layering cake, fruit and cream in parfait glasses.
- For a larger cake, double the recipe and use two 9" cake pans.  These will bake for a bit shorter time, about 25 - 28 minutes.  You'll probably need about 1/3 C more whipped cream and a few more strawberries.
- Another very delicious cake along the same lines: Angel Food Cake Roll with Strawberries & Cream.  Or if you prefer chocolate: Chocolate & Balsamic Strawberry Cream Cake.



Strawberry Rhubarb Cream Cake
Serves 8

White Cake
3 large (3 oz) egg whites @ room temperature
1/2 cup (4 oz) whole milk @ room temperature, divided
1 teaspoon vanilla extract
1 1/2 cups (6 oz) cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 oz (8 tablespoons) unsalted butter @ room temperature
3/4 cup + 2 tablespoons (6 1/4 oz) sugar

Strawberry Rhubarb Compote
4 stalks (about 9 oz) rhubarb, cut into 1/2" pieces
1/4 cup + 2 tablespoons (2 3/4 oz) sugar
zest of 1/2 orange
1/3 vanilla bean or 1/4 teaspoon vanilla extract
12 oz fresh strawberries

1 cup (8 oz) cold heavy cream
2 tablespoons (1 oz) cold creme fraiche
1 1/2 tablespoons sugar
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.  Lightly grease an 8" x 2 1/2" cake pan and line the bottom with a circle of parchment.

Whisk together egg whites, 1/4 cup milk and vanilla and set aside.

Combine cake flour, baking powder and salt in a mixing bowl and mix on low speed for 30 seconds to blend.  Cut the butter into 1/2" pieces and add to the flour mixture with the 1/4 cup remaining milk.  Mix on low speed until moistened.  Increase to medium speed and beat for 1 1/2 minutes.  Scrape down the sides and bottom of the bowl.  Gradually add the egg white and milk mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.  Scrape the batter into the prepared pan and spread evenly to level it.

Bake until golden brown and a tester inserted into the center comes out clean, 30 - 32 minutes.  Place on a rack to cool for 10 minutes.  Run a knife around the edge to loosen. Invert the cake.  Carefully remove the parchment and invert again.  Cool completely.

For the compote, place the sliced rhubarb in a saucepan with the sugar, orange zest and vanilla bean.  Cook over medium low heat for about 10 minutes or until the fruit softens but still holds its shape.  Take off the heat and remove the vanilla pod.  Slice the strawberries into bite-sized pieces and toss with the rhubarb.

To assemble, whip the cold cream, creme fraiche, sugar and vanilla to a medium stiff peak.  Chill until ready to use.

Place the cake on a cake board, removable tart pan bottom or a serving platter.  Slice the cake in half horizontally and set the top half aside.   Spread the fruit compote on the bottom half to within 1/2" of the border.  Place the top of the cake over the fruit and press gently to secure.  Slather the cake with the whipped cream and chill until ready to serve.

Chocolate Banana Cream Cake

The impulse to decide on which pastry or dessert to create in my kitchen is driven by various things.  Sometimes something just jolts my mood as I sift through my collection of ideas and recipes.  Sometimes it's a desire to work on technique or to evoke the beauty I've seen in a window or on the pages of a magazine.  Or maybe it's a distant sense memory of something delicious I've sampled somewhere.  And sometimes it's simply the urge to use fruit that is ripening a bit too quickly in my kitchen.  This is most often the case with bananas.  Maybe I should have a page dedicated to what to do with very ripe bananas to address our gnawing responsibility to rush to their rescue.

I know there are people out there who don't care for the combination of chocolate and fruit.  But when done in good proportion, the acidity of chocolate can be nicely balanced and matched with the acidity of berries, cherries, apricots, figs, pears and bananas.  I understand chocolate purists but I think fruit and chocolate often complement and enhance one another quite well.

Who doesn't love a bite of chocolate cake?  Add some ripe bananas and whipped cream and it becomes a dream dessert.  Although there are four components to this cake, each one is very easy to do.  The cake recipe is from Alice Medrich and is pretty foolproof.  It features cocoa powder and brown sugar, the butter is melted and everything gets whisked together in one bowl.  Then there's a thin layer of caramel sauce that's a quick simmer of brown sugar, cream, vanilla and a few grains of salt and cinnamon.  The cake is finished with an irresistible chocolate ganache.  I think it's a great balance of ingredients that works really well to produce a delicious cake that isn't too heavy or too rich.  There's definitely plenty there to fire all your chocolate pastry neurons.



Bench notes:
- My usual weight for 1 cup of all-purpose flour is 5 oz.  Alice Medrich's standard is 4 1/2 oz, so go with hers.
- Use natural cocoa powder for this cake rather than dutched.
- No need to sift the dry ingredients unless your cocoa powder is lumpy.
- Use a serrated knife to cut the cake into two layers using a gentle sawing motion.  Start by making a small 1" cut into the side of the cake all the way around, just enough to score a mark around the edge of the cake.  Then bring your knife around again, sawing a little deeper.  You'll see that the cake will soon be cut in half.  If you try to cut it in one fell swoop, you'll end up with a lot of crumbs.
- I use a removable false bottom from a tart pan instead of a cake board for the bottom of the cake.  Once it's been cut into two layers, I also use another removable bottom to lift off the top half layer and set it aside.  It will slide right off and back onto the cake when you're ready to place.
- You can bake the cake one day ahead and store it in an airtight container or plastic wrap at room temperature.  The brown sugar caramel can also be made ahead and stored in an airtight container in the refrigerator for a few days.
- When making the ganache, finely chop the chocolate so it melts quickly and evenly.  I usually chop mine into bits the size of mini chocolate chips.  Once you've added the hot cream, whisk slowly in concentric circles so you don't create air bubbles or cool the mixture down too fast before the chocolate is melted.  Cut the room temperature butter into small pieces and add while the mixture is still warm so it combines smoothly.
- If you use a 70% or higher bittersweet chocolate for the ganache, it might be slightly thicker so add an additional 2 tablespoons of cream.
- Let the chocolate ganache set up until it's spreadable.  Mine took about 25 minutes.  It will be soft as it spreads but will dry rather quickly once you've frosted the cake.
- Heavy cream whips best when it's very cold.  Add a couple drops of brandy or rum along with the vanilla for an adult variation.
- If you want a taller cake, use an 8" cake pan and bake the cake for 35 - 40 minutes or until a toothpick inserted in the center comes out clean.



Chocolate Banana Cream Cake
Serves 8 - 10

Fastest Fudge Cake
adapted from Alice Medrich

1 cup (4 1/2 oz) flour
1/4 cup + 2 tablespoons (1 oz) cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 oz (8 tablespoons) unsalted butter, melted and warm
1 1/4 cups (8 3/4 oz) light brown sugar, packed   [I used dark brown]
2 eggs @ room temperature
1 teaspoon vanilla
1/2 cup (4 oz) hot water

Brown Sugar Caramel
3 tablespoons heavy cream
1/4 cup (1 3/4 oz) dark brown sugar, packed
1/4 teaspoon vanilla
pinch cinnamon, to taste
pinch salt, to taste

Chocolate Ganache
1/2 cup (4 oz) heavy cream
6 oz semisweet or bittersweet chocolate
1 1/2 oz (3 tablespoons) unsalted butter @ room temperature

2 large ripe bananas
1/2 cup + 2 tablespoons (5 oz) cold heavy cream
1 teaspoon sugar
1/8 teaspoon vanilla

Preheat oven to 350 degrees F.  Lightly grease a 9" x 2" cake pan and line the bottom with a circle of parchment.

Whisk together the flour, cocoa, baking soda and salt.  Set aside.

In a mixing bowl, combine the warm melted butter and brown sugar.  Mix in the eggs and vanilla until well blended.  Add all of the flour mixture at once and stir only until the flour is moistened.  Pour the hot water over the batter all at once and stir just until the water is incorporated and the batter is smooth.  Scrape into the prepared cake pan.  Tap the bottom of the pan a few times on a work surface to release any air bubbles.

Bake until a toothpick inserted in the center of the cake comes out clean, about 25 - 30 minutes.  Cool the cake in the pan on a wire rack for about 10 minutes before unmolding.  Run a thin knife around the edge to release it from the pan.  Invert the cake and gently peel off the parchment.  Turn the cake right side up and cool completely on a rack.

For the caramel sauce, place 3 tablespoons of heavy cream and 1/4 cup brown sugar in a saucepan over medium low heat and whisk to combine.  Bring to a slow boil for a minute or so until the sugar is fully dissolved, whisking constantly.  Take off the heat and add vanilla, a pinch of cinnamon and salt, to taste.  Pour into a dish and cool.

For the chocolate ganache, finely chop the chocolate and place in a medium heatproof bowl.  Bring the cream to a boil and pour over the chocolate.  Whisk slowly and gently until the chocolate is melted.  Cut the room temperature butter into small pieces and stir in until smooth.  Set aside to thicken until it's spreadable.

For the cream filling, whip the heavy cream, sugar and vanilla to a medium soft peak.  Chill until ready to use.

To assemble, place the cake on a cake board, removable tart pan bottom or a serving platter.  Slice the cake in half horizontally and set the top half aside.  Spread the brown sugar caramel on the bottom half to within 1/4" of the border.  Slice the banana in half cross wise and then split each half along the length.  Place the pieces in concentric circles on top of the caramel.  Cover the bananas with a layer of whipped cream to within about 1/2" of the border.  Place the top half of the cake over the cream and press gently to secure.  Chill until the ganache is ready to spread.

Finish the cake by frosting the sides and then the top.  Let the ganache set up before slicing and serving.

Molten Chocolate Caramel Cakes

Lava cakes were in fashion in the 1990s and appeared frequently on upscale restaurant menus as part of of trend toward unbridled chocolate decadence that began in the 80s.  As Americans gained better access to premium chocolate, we went from enjoying standard chocolate layer cake to a proliferation of chocolate soufflés, flourless chocolate cake and the heavenly French puff pastry, pain au chocolate.

Although you don't often see these little cakes with the gooey chocolate center served at many places anymore, they are still wonderful to enjoy whenever you want a bit of delicious drama at your table.

This is a recipe from Food & Wine that I've revised just ever so slightly.  Instead of using all granulated sugar, I've used half granulated and half dark brown sugar for more moisture and a richer caramel flavor.  I've also added 1 teaspoon of vanilla and a slight pinch of cinnamon for more depth.

Depending on the density of the cold caramel sauce you use, you may have a lava center or the caramel may blend into the center of the cake.  Not to worry, either way, they are extremely delicious.  This a melt-in-your-mouth warm cake and a very lovely way to savor the wonders of chocolate.

Bench notes:
- I got 6 servings instead of the 4 stated in the recipe.  I used 6 oz (3.75" diameter) tapered ramekins.
- Resist the urge to add more than 1 teaspoon of caramel in the center because it may cause the cakes to fall apart.  The caramel should be cold and solid.
- I like these with dark bittersweet chocolate but they're also delicious with semisweet (54%) if you prefer.
- If you're using a hand-held mixer, it may take more time to get the egg and sugar mixture to thicken and ribbon.
- I baked the cakes at 400 degrees for 13 minutes.  They should be puffed and starting to crack on the surface and mostly dry around the edges.  A toothpick inserted  closer to the edge should release with moist crumbs attached.  It's important to bake them for the right amount of time or they will be either too gooey or too dry.  Check them after 12 minutes.  If they're too moist, bake 1 additional minute and then check them again.  I set my timer and keep checking at 1 minute intervals until done.
- Let the cakes cool for about 5 minutes before unmolding them so they have some time to set up and come out in one piece.
- To finish, I dusted the cakes with dutched cocoa powder for its milder flavor and rich dark color.
- The cakes would also be nice with a dollop of whipped cream flavored with vanilla or brandy or served with a scoop of vanilla ice cream.
- Food & Wine also adapted this recipe for a raspberry filling and a peanut butter filling.  I haven't tried those.  You can also use Nutella.



Molten Chocolate Cake with Caramel Filling
adapted from Food & Wine
Makes 4 servings [I got 6 servings]

soft butter for greasing ramekins
2 teaspoons cocoa powder
1 teaspoon flour

6 oz dark chocolate (70%)
4 oz (8 tablespoons) butter
1/4 cup (1 1/4 oz) flour
pinch salt
pinch cinnamon  [my addition]
3 large eggs @ room temperature
1/2 cup (3 1/2 oz) granulated sugar  [I used 1/4 cup granulated + 1/4 cup dark brown, packed]
1 teaspoon vanilla  [my addition]
4 teaspoons cold caramel sauce  [I used 6 teaspoons]

flaky sea salt for sprinkling  [I omitted this because my caramel was already salted]
powdered sugar for dusting  [I used dutched cocoa powder]

Preheat oven to 425 degrees F [I baked them at 400 degrees].  Grease four to six 6 oz ramekins with a thin coat of softened butter.  Combine the 2 teaspoons cocoa powder with 1 teaspoon flour and dust the ramekins on the bottom and sides.  Tap out excess and place ramekins on a baking sheet.

Finely chop the chocolate and cut the butter into 1/2" pieces.  Place in a heatproof bowl with the butter on the bottom.  Set the bowl over a pan of an inch or two of barely simmering water, making sure the bottom of the bowl isn't touching the water.  Stir to combine until melted.  Remove from heat and set aside to cool.

Whisk the flour, salt (and cinnamon, if using) in a separate bowl and set aside.

Place the eggs, both sugars (and vanilla, if using) in the bowl of a mixer with a whisk attachment and beat at medium-high speed until thick, opaque and tripled in volume, about 5 minutes.  Using a rubber spatula, fold in the melted chocolate until no streaks remain.  Gently fold in the flour mixture.

Scoop 2/3 of the batter into the prepared ramekins, then spoon 1 teaspoon of cold caramel into each ramekin.  Sprinkle just a few grains of sea salt and cover with remaining chocolate batter.  Bake until the tops are cracked but the centers are still gooey, about 13 - 16 minutes.  Cool on a wire rack for 5 - 6 minutes.

Run the tip of a small knife around each cake to loosen.  Using a towel to protect your hands, invert a small plate over each cake and then invert again.  Carefully lift off the ramekins.  Dust with powdered sugar or dutched cocoa powder and serve immediately.

Blood Orange Five-Spice Baby Cakes

It's blood orange season and that means some of the best of the citrus family are making their grand entrance.  These beautiful bright gems have the perfect thirst-quenching balance of acidity and sweetness.  Their colors vary from deep dark red to vivid bright orange.  Part of the fun is slicing into them to discover each one's own unique and stunning surprise.

Blood oranges originated in 19th century Sicily, popping up in America sometime in the 1930s via immigrants from Italy and Spain.  The Moro is the most colorful and most commonly found in our markets.  The skin usually has a dark red blush and the interior can sometimes be variegated.

I've baked them here into little baby cakes scented with five-spice powder, a phenomenal combination of spices found primarily in Asian cuisine.  Although the exact formulation of five-spice is as varied as masala chai spice mixtures in Indian culture, the five flavors that make up this spice are designed to cover the sensations of sour, bitter, sweet, pungent and salty.  The most common blend combines fennel, cloves, cinnamon, star anise and Szechuan peppercorns.  I featured it in three new recipes in my cookbook and love its use in pastry and desserts.

These little cakes mix and bake quickly and add a note of sensational color to your table, just the sort of thing we need at this point in the winter season.  Sit back and enjoy a quiet moment of tranquility with a bite of spiced cake and dazzling luscious fruit.



Bench notes:
- I don't position the orange slices in the pan until I'm ready to portion the cake batter because I don't want the oranges to macerate in the sugar and create too much liquid.
- If you can't find five-spice powder, substitute with a dash of your own favorite spice.  Common spices that go well with orange: cinnamon, cloves, cardamom.  If you choose cloves, use about 1/4 teaspoon.
- I use an ice cream scoop to portion the cake batter.
- I think I'd like more orange per cake so next time I might chop the oranges and layer them in each well, adding a pinch more brown sugar before laying them down.



Blood Orange Five-Spice Baby Cakes
Makes 12 baby cakes

1 1/2 oz (3 tablespoons) butter, melted
2 tablespoons dark brown sugar, packed
4 blood oranges

1 1/2 cups (7 1/2 oz) flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon five-spice powder
4 oz (8 tablespoons) butter @ room temperature
3/4 cup (5 1/4 oz) granulated sugar
zest of 1/2 orange
1 1/2 teaspoons vanilla
2 eggs @ room temperature
1/2 cup (4 oz) milk @ room temperature

Preheat oven to 350 degrees.  Generously grease a standard muffin pan with melted butter.  Sprinkle 1/2 teaspoon of brown sugar into each well.  Set aside.

Cut the rind off of the blood oranges, making sure to remove the white pith.  Cut into 1/2" slices and set aside.

Sift flour, baking powder, salt and five-spice powder together.

Cream the butter and granulated sugar until light and fluffy, about 3 minutes, scraping down the bowl as needed.  Add orange zest and vanilla and blend.  Beat in eggs one at a time, mixing until thoroughly blended and scraping down the bowl before adding the next.  Add one-third of the flour mixture alternately with half the milk, starting and ending with the flour.  Scrape down the bowl to be sure everything is incorporated.

Place a slice of blood orange in each well.  Scoop the batter on top of each orange slice.

Bake until the cakes spring back when lightly touched, about 20 - 22 minutes.  Place on a wire rack to cool for about 8 minutes.  Run a thin knife around the edges of the cakes and gently push and lift up to loosen.  Place a baking sheet over the muffin pan and carefully invert the pans to remove the cakes.  Cool completely on a wire rack.

Applesauce Spice Cake

This is a good time to bake an old-fashioned applesauce cake.  As I was shuffling through my huge stash of recipes, this particular one jumped out at me.  I needed to use up some applesauce and this struck me as something I could do in just a few minutes with minimal muss or fuss.

The texture of cake is a delicate balance between the ratios of flour, butter or oil, sugar and eggs.  Omit the flour and you have a very soft texture.  Replace some or all of the flour with ground nuts and you have a dense and chewy bite.  Reduce the sugar or the eggs and you impact the tenderness.  Butter also adds tenderness, flavor and a defined crumb.  Oil will produce more moisture and a more open crumb.  And leaveners, such as baking powder, baking soda and whipped egg whites, play an important role in texture as well.  Introducing applesauce adds more moisture and is often used as a substitution for all or part of the oil or butter.

This cake manages to achieve a beautifully tender crumb using a combination of melted butter, oil and applesauce, a somewhat delicate task.  It's so soft it practically melts in your mouth.  And the ambitious blend of spices is intriguing and delicious.  It's exactly the sort of wonderful bite of cake you'd love with a steaming hot beverage on a lazy late morning or afternoon as the clouds drift overhead.  If you're a fan of easy and casual cakes, I'd say this is definitely one for your pastry recipe collection.



Bench notes:
- This recipe is from Food & Wine magazine and it's for a large bundt cake.  I cut the recipe in half and made an 8" cake.  Follow the link for the full bundt version.
- I scaled back the applesauce a bit to 6 oz (about 3/4 cup) because I wanted to make sure the cake had a defined crumb.  Sometimes a lot of applesauce in cake formulations can create a texture that is slightly gummy.
- The recipe calls for the addition of semisweet chocolate chips but I left them out.  If you prefer, fold 6 oz (1 cup) into the batter at the end of the mixing process.
- The cake can be stored in an airtight container at room temperature for about 3 days.  As with most pastries that have a lot of spice, it tastes even better the next day.



Applesauce Spice Cake
adapted from Applesauce-Chocolate Chip Bundt Cake in Food & Wine magazine
Serves 8

1 1/4 cups (6 1/4 oz) flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon cloves
1/4 teaspoon freshly ground pepper
1/4 cup (2 oz) vegetable oil
2 oz (4 tablespoons) butter, melted
3/4 cup (5 1/4 oz) sugar
1 egg
1 cup unsweetened applesauce [I used 6 oz]

powdered sugar, for dusting

Preheat oven to 350 degrees F.  Lightly grease an 8" cake pan and line the bottom with a circle of parchment.

Sift the flour, baking soda, salt and spices.

In another bowl, whisk the oil, melted butter and sugar until blended.  Add the egg and applesauce and combine thoroughly.  Whisk in the flour mixture just until there are no streaks of flour.  Pour the batter into the prepared pan.

Bake until a tester inserted in the center comes out with a few moist crumbs attached, about 28 - 29 minutes.  Remove the cake to a wire rack to cool for 10 minutes.  Invert the cake and gently remove the parchment.  Invert again and cool completely.  Dust with powdered sugar.

Linzer Cake

One of my favorite cookies is the Linzer.  Packed with nuts and spice and sandwiched with a layer of raspberry or apricot jam, it's among the best of the season.  Linzer Cookies are a permutation of Linzertorte, a tart that dates back to a 17th century recipe from Admont Abbey, a Benedictine monastery in Austria.  Linzertorte is made with a spiced nut pastry dough, filled with jam and topped with a criss-cross lattice of pastry.

This is a cake version of the flavors and scents of this delicious traditional tart and cookie.  I've based the recipe on the popular Walnut Jam Cake from Gourmet.  Instead of walnuts, I use a combination of almonds and hazelnuts.  I've added cinnamon, allspice, cloves, nutmeg and some citrus zest to introduce the Linzer flavors.  The cake is filled with a thin layer of raspberry jam brightened with lemon juice and dusted with a whisper of snowy powdered sugar.

The method for mixing this cake was new to me.  Since I've never mixed cake batter in a food processor, my pastry training kept gnawing at me and I was a bit skeptical about what sort of texture would result.   To my surprise, the crumb is beautifully fine and tender.  A revelation for quick and stress-free mixing.

Wishing you and your family the very best of the holiday season.  May your tables be brimming with delicious treats shared with love and joy.  Cheers!

Bench notes:

- Toast almonds in a single layer on a baking sheet in a 350 degree oven for about 10 minutes.  Toast hazelnuts for about 10 - 15 minutes.  Cool before using.
- The Walnut Jam Cake call for 1 1/4 cups (4 1/2 oz) walnuts.  I use different volumes to approximate the same weight for almonds and hazelnuts.
- The recipe doesn't instruct on the temperature of the butter.  I let it sit for just about 6 - 8 minutes at room temperature.  Once the nuts and sugar are ground and the butter is added and processed, it begins to look like cookie dough.
- Use just a couple of drops of almond extract to enhance the nut flavors.
- Cake can be wrapped and stored at room temperature for a day or two before slicing.
- Here's some guidance on how to slice a cake into two layers.  I usually don't need to chill the cake before slicing and I use a long serrated knife.  The removable bottom from a tart pan works well to lift the top half and set aside.
- Use your favorite jam and substitute blackberry, apricot or currant, if you please.  Add lemon juice to taste.
- I think a thin layer of chocolate under the jam would be supreme.  Just melt about 4 - 5 oz of semisweet or bittersweet and spread it evenly across either the bottom layer or across the cut side of the top layer before placing it back on top of the jam.

Linzer Cake
based on Walnut Jam Cake from Gourmet
Serves 8

1/2 cup (2 1/2 oz) flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon cloves
pinch nutmeg
3/4 cup (3 1/2 oz) toasted almonds
1/4 cup (1 1/4 oz) toasted hazelnuts
2/3 cup (4 3/4 oz) sugar
zest of 1/2 orange
zest of 1/2 lemon
4 oz (8 tablespoons) butter, cut into 1/2" pieces
4 large eggs
1 teaspoon vanilla
1/8 teaspoon almond extract

1/2 cup raspberry jam or preserves
1 teaspoon lemon juice, to taste
fresh raspberries (optional)

Preheat oven to 350 degrees F.  Lightly grease an 8" x 2 1/2" cake pan and line the bottom with a circle of parchment.

Whisk together the flour, baking powder, salt and spices in a bowl and set aside.

Place almonds, hazelnuts, sugar and citrus zest in the bowl of a food processor.  Process until the nuts are finely chopped.  Add the butter pieces and process until combined.  Add all the eggs, vanilla and almond extract and process until thoroughly mixed.  Add the flour mixture and pulse just until incorporated.  Pour the batter into the prepared cake pan and spread evenly.

Bake the cake until golden brown and a tester inserted in the center comes out clean, about 28 - 30 minutes.  Place on a wire rack and cool for 15 minutes.  Run a thin-bladed knife around the edge to loosen.  Invert the cake and gently remove the parchment.  Invert again and cool completely.

Place the cake on a serving platter.  Using a serrated knife, slice the cake into two layers.  Gently lift the top layer and set aside.

Whisk the jam with the lemon juice together until smooth.  Spread the jam over the bottom layer of the cake to within 1/4" of the edge.  Place the top layer over the jam and dust the the top with powdered sugar.  Garnish with raspberries, if desired.

Chocolate Rum Cake

The holidays call for lots of unbridled baking.  Special cookies, rich cakes and confections are on just about every baker's list.  These are family and cultural pastry traditions of sharing that we look forward to each and every year.  And to be sure, chocolate usually takes center stage.

For this recipe, I've turned to natural cocoa to create a really delicious and festive indulgence.  This is a cake with a deep chocolate flavor and a very moist crumb.  I've added a good plug of rum to give it a surefire dose of the holiday spirit.  Strong coffee helps to enhance the richness of the cocoa and brown sugar blesses it with a soft and warm note of pure pleasure.  It's a very quick mix because the butter is melted and everything gets whisked together in no time.  As chocolate cakes go, it's a very low stress but deliciously beautiful centerpiece.

Serious chocolate.  Serious rum.  It's a rich flavorful cake without being heavy and sure to please those who are in the mood to celebrate.  Served with a strong cup of great coffee, it's the answer to at least one chocolate wish.

Two notes:
*It appears there is a problem with my subscription feed, so my apologies to all those who are not receiving the usual weekly email notification of my blog postings.  I've spent a good deal of time trying to find out what the problem is, but nothing seems to work and the platform keeps telling me that the feed is working perfectly!  I hope it straightens itself out ASAP.
*Don't forget to order The Global Pastry Table for holiday baking and gifting!



Bench notes:
- I use natural cocoa powder, not dutch-process.
- The batter for this cake is thin.  The whisking creates air bubbles, so give the bottom of the cake pan a few good taps on your countertop to release them before putting the cake in the oven.
- The cake bakes in just 23 - 25 minutes, so be sure to set your timer.
- Letting the cake cool for 10 minutes and then turning it out of the pan ensures that it's had enough time to rest yet it's still warm enough to easily release.  Parchment paper helps immensely to keep the bottom in tact.
- This cake can be made a day ahead and kept in an airtight container at room temperature.  The flavor improves over time.  Garnish with whipped cream and chocolate shavings just before serving.
- To make chocolate shavings, use a vegetable peeler on a block of your favorite chocolate.

Chocolate Rum Cake
Serves 8 - 10

1 cup (5 oz) flour
1/2 teaspoon baking soda
generous 1/4 teaspoon salt
4 oz (8 tablespoons) butter
1/2 cup + 2 tablespoons (5 oz) strong brewed coffee
1/2 cup (1 1/2 oz) cocoa powder
1/4 cup + 2 tablespoons (3 oz) rum
1/2 cup (3 1/2 oz) granulated sugar
1/2 cup (3 1/2 oz) dark brown sugar
1 egg @ room temperature
1 teaspoon vanilla

3/4 cup (6 oz) heavy cream
2 teaspoons sugar
1 teaspoon rum
1/4 teaspoon vanilla
chocolate shavings, for garnish

Preheat oven to 350 degrees F.  Lightly grease an 8" x 2 1/2" cake pan and line the bottom with a round of parchment paper.

Sift the flour, baking soda and salt and set aside.

Cut the butter into small pieces and place in a saucepan along with the coffee and cocoa powder.  Bring to a low simmer over medium heat, whisking constantly.  When the butter is melted and the ingredients are mixed and bubbling, take off the heat and whisk in the rum and both sugars.  Pour into a mixing bowl and add the egg and vanilla.  Whisk until thoroughly blended.

Add the flour mixture and whisk until just combined.  Pour the bater into the prepared cake pan and tap the bottom of the pan a few times on the countertop to release the air bubbles.

Bake the cake until a tester inserted in the center comes out clean, 23 - 25 minutes.  Place on a wire rack and cool for 10 minutes.  Run a thin bladed knife around the edges to loosen and invert the cake.  Gently remove the parchment paper and invert the cake again.  Cool completely.

To serve, whip the heavy cream with the sugar, rum and vanilla just until it forms soft peaks.  Dollop the cake with the whipped cream and garnish with chocolate shavings.

Pumpkin Pear & Pecan Streusel Cake

October rolled right by at full speed and vanished into thin air right before our eyes.  November is upon us and along with it comes our annual ritual of pumpkin.  I love pumpkin pastries so I’m not one to overlook the pumpkin recipe mania floating around out there at this time of year. 

In fact, I’m always looking to discover new ways to enjoy pumpkin.  After figuring out how the subtle and essential flavor of pumpkin reacts with other ingredients, I’ve managed to produce a few good recipes.  Some of my favorite pastries during this season are Pumpkin Pecan Pie Squares, Pumpkin Cinnamon Swirl Yeast Bread, Pumpkin Pecan Madeleines and Pumpkin Empanadas.  

  

This time I wanted to make a moist pumpkin cake that has lots of flavor and a bit of texture.  This recipe did what I hoped for: the combination of butter, buttermilk and brown sugar make for a very soft and tender cake.  There’s a nice pumpkin flavor that’s perfectly enhanced with plenty of spice and I love the backnote of orange zest in the streusel.  The subtle flavor of pear also adds moisture and, combined with the crunchy texture of pecan streusel, works in great harmony with all the other elements.  The aroma is fabulous.

So let’s get this party started with this delicious cake.  With a little dollop of whiskey- or cinnamon-laced whipped cream, you'll have a terrific dessert for your autumn table.

On another note: For those who don’t own an iPad but want to purchase my ecookbook, The GlobalPastry Table, Apple has now released their new operating system, OSX Mavericks, which allows you to read electronic ibooks on your Mac desktop or Mac laptop.

Amazon also has a free app you can download to read Kindle books on your PC or Mac desktop or laptop as well as iPhone or Android device.  And now that we have cloud technology, ebooks are automatically pushed to all your devices.

Bench notes:

- Pecan streusel can be made a day ahead and stored in an airtight container in the refrigerator.
- Contrary to popular belief, allspice isn’t a blend of lots of different spices. It’s actually the sun dried unripened berry of the Pimenta dioica plant. It likely got its name because it seems to suggest the flavors of cinnamon, nutmeg, black pepper and cloves.  I love to use it as a booster because it really beautifully amplifies all the other spices.

- The pear should be ripe but not mushy.

- I find it’s easiest to core the peeled pear if you cut it into quarters and then just slice off the thick stem and core.  Cut each quarter into two slices and then chop into 1/2” pieces.

- Spritz the pear cubes with lemon juice to prevent them from turning brown.  Drain, if necessary, before layering them on top of the cake batter.

Pumpkin Pear & Pecan Streusel Cake

Serves 8                                                         

2 oz (about 1/2 cup) pecans, toasted and coarsely chopped                                    

1/3 cup (2 1/2 oz) dark brown sugar, packed                     

1 tablespoon finely chopped crystallized candied ginger                 

zest of 1/2 orange

1 oz (2 tablespoons) cold butter                                                                        

1 ripe pear, Bartlett or D’Anjou

1/2 teaspoon lemon juice

                                                                                            

1 1/2 cups (7 1/2 oz) flour                                                                     

1 1/2 teaspoons baking powder                                           

1/2 teaspoon baking soda                                                     

1 teaspoon cinnamon                                          

1/2 teaspoon ginger                                             

1/4 teaspoon freshly ground nutmeg                                        

1/4 teaspoon allspice

1/8 teaspoon cloves                                              

1/4 + 1/8 teaspoon salt

4 oz (8 tablespoons) butter @ room temperature

1/4 cup + 2 tablespoons (2 3/4 oz) granulated sugar

1/2 cup (3 1/2 oz) dark brown sugar, packed                                                         

2 large eggs @ room temperature

1 teaspoon vanilla

3/4 cup (6 oz) solid-pack pumpkin                                      

1/4 cup + 2 tablespoons (3 oz) buttermilk @ room temperature

Preheat the oven to 350°F.  Lightly grease a 9” x 2 1/2”cake pan and line the bottom with a circle of parchment.

To prepare the streusel, combine the pecans, brown sugar, finely chopped crystallized ginger and orange zest.  Cut the butter into small pieces and work it into the nut mixture, pinching with your fingers until the whole mixture is moist and crumbly.   Chill until ready to use.

Peel and core the pear and cut into 1/2” pieces.  Place in a bowl and toss with lemon juice to prevent browning.  Set aside.

For the cake, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, cloves and salt.  Set aside.

Cream the butter and both sugars until light and fluffy, about 5 minutes on medium speed, scraping down the bowl as needed.  Add the eggs one at a time and mix thoroughly, scraping down the bowl after each addition.  Add the vanilla and the pumpkin and blend.  Add a third of the flour mixture alternately with half the buttermilk, beginning and ending with the flour and mixing just until blended.  

Pour a bit more than half of the batter into the prepared the pan. Layer the pears on top and sprinkle with half of the pecan streusel.  Pour the remaining cake batter and smooth it out evenly to the edges of the pan.  Sprinkle the top with the rest of the pecan streusel, pressing down slightly to secure.

Bake until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs, about 38 - 40 minutes.  Cool on a wire rack for 10 minutes.   Run a thin knife around the edge of the pan to loosen and invert the cake.   Carefully remove the parchment paper and invert again.  Cool completely.

Chocolate Almond Toffee Cake

After a spring and summer of really incredible fruit fashioned into delicious fruit pastries and desserts, it’s time to turn our thoughts to some serious chocolate cake.  And by serious, I mean a dark moist cake bolstered with a gooey brown sugar toffee sauce and toasted nuts.  Of course, chocolate glaze is always a great way to finish a chocolate cake, but this is a very easy topping if you’re in the mood for something different.

Chocolate Almond Toffee Cake is the kind of dessert you roll out for good friends who may be in need of a little indulgence.  The cake is enriched with cocoa and uses melted butter so it can be mixed rather quickly with only the slightest effort.  The toffee takes less than 5 minutes to produce.  The nut of choice in this recipe happens to be almonds but toasted hazelnuts or pecans would also be terrific or a mix of all three if you can't choose.   

The cake is rich enough to satisfy an itch for chocolate.  And it's the season to come in from the cold, so get yourselves in a party mood and pull this together for a hungry gathering of dessert lovers.   Add a scoop of vanilla ice cream if you're feeling especially celebratory!

I want to take a moment to thank everyone who has sent me really wonderful feedback on my new ecookbook, The Global Pastry Table.  It's such a pleasure to hear from you.  Please do take a moment to leave a review at Amazon or iTunes (launch the iTunes app and there’s a tab there for reviews).  I would so appreciate it!

Bench notes:

- My usual weight for one cup of all-purpose flour is 5 oz.  Alice Medrich’s standard is 4 1/2 oz.

- The cake recipe calls for natural cocoa powder rather than dutched.

- Medrich instructs to whisk the dry ingredients, sifting only as necessary if your cocoa powder is lumpy.

- To toast sliced almonds, spread them out in a single layer on a baking sheet and place in a 350 F oven for about 5 – 7 mintues.  Watch them closely as they will burn quickly.

- Add a little nip of brandy, rum or Amaretto to the toffee sauce along with the vanilla for an adult variation.

- The sauce would also make a good topping for ice cream.

Fastest Fudge Cake

adapted from Alice Medrich

1 cup (4 1/2 oz) flour

1/4 cup + 2 tablespoons (1 oz) cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

4 oz (8 tablespoons) butter, melted and warm

1 1/4 cups (8 3/4 oz) light brown sugar, packed  [I used dark brown]

2 eggs

1 teaspoon vanilla

1/2 cup (4 oz) hot water

Almond Toffee Sauce                                                                                            

1/2 cup (3 1/2 oz) dark brown sugar, packed                                                                     

2 oz (4 tablespoons) butter                                                                    

1/3 cup heavy cream                                                                

1 teaspoon vanilla                                                

1 teaspoon lemon juice                                                                                        

pinch salt, to taste            

1/2 cup (1 1/2 oz) sliced almonds, toasted

Preheat oven to 350 F.  Lightly grease a 9” x 2” cake pan and line the bottom with a circle of parchment.

Whisk the flour, cocoa, baking soda and salt together.
  

In a mixing bowl large enough to hold all the ingredients, combine the warm melted butter and brown sugar.  Mix in the eggs and vanilla until well blended.  Add all of the flour mixture 
at once and stir only until all the flour 
is moistened.  Pour the hot water over the batter all at once.  Stir only until 
the water is incorporated and the batter is smooth.   Scrape the batter into 
the prepared cake pan.  Tap the bottom of the pan a few times on a work surface to release any air bubbles.

Bake until a toothpick inserted in the center of the cake comes 
out clean, about 25 - 30 minutes.  Cool the cake in the pan on a rack for 
10 minutes before unmolding.  Run a thin knife around the 
edge of the cake to release it from the pan.  Invert the cake and peel off
 the parchment.  Turn the cake right side up and cool completely.

For the toffee, place the brown sugar and butter in a saucepan over medium low heat.  Bring it to a slow boil, whisking constantly.  Take off the heat and add heavy cream, vanilla, lemon juice and a pinch salt, to taste.  Stir in the toasted sliced almonds.  Set aside to cool and thicken for just a few minutes or serve warm.

When ready to serve,  place the cake on a plate or platter with a rim to catch any drips.  Pour the toffee sauce with almonds evenly over the cake.