Italian Cream Cake

    If you have never had an Italian Cream Cake, you have seriously been missing out in the world of cakes. It is a fluffy and moist cake with coconut, lots of egg yolks mixed and egg whites folded, and a gentle sweet vanilla undertone. It is topped with coconut, pecans, cream cheese frosting that could stop anyone dead in their tracks; not because it is difficult to make and uses extremely impressive skills, but only because those three things together create heaven. 

      Although the name suggests this cake is of Italian dissent, it is actually a traditional southern cake. However, the specific origins are not really known. It also goes by "Italian Wedding Cake" at times, but again, I do not know the story behind this. It seems as the cake has migrated across the country, its name shifted sometimes.

      My favorite part is the texture created by the coconut. Although this cake often calls for shredded, sweetened coconut, I opted for this finely shredded, unsweetened version. Since the cake was coated with a generous and decadent frosting, as well as possessing its own richness, I did not want to make it overly sweet by using sweetened coconut. Also, I find the long shredded coconut often to be prone to dominating the texture of the cake into a stringy mess. For such a delicate cake, I wanted something finer. This allowed for a pleasant texture, plenty of added moister and the flavor of the butter, eggs and plain sugar in the cake to speak for themselves in relation to the coconut. 

       Although this cake isn't something you see on ever bakery shop counter, I promise you it is so worth making at home! If you really want to go fancy for a dinner party, birthday or occasion with it, I really encourage you to make or buy a caramel sauce to drizzle over top. The pairing of flavors is an absolute favorite of mine.

Adapted from The Pioneer Women's "Billie's Italian Cream Cake"
Cake:
1 stick unsalted butter, room temperature
1 C canola oil
1 C sugar
5 whole eggs, separated
2 TSP vanilla
1 TSP almond extract (or substitute one additional TSP vanilla)
1 1/3 C finely shredded, unsweetened coconut
2 C all-purpose flour
1 TSP baking soda
1/2 TSP baking powder (high altitude)*
       OR 1 TSP baking powder (sea level)
1 C buttermilk

Frosting: This make a seriously GENEROUS amount of frosting. You can make 2/3 of the recipe for a more standard frosting batch, have leftover frosting for some cupcakes or something, or just load up the cake. That is what I did, but I am not being dramatic, it will be a lot of frosting. 
2 (8 ounce) packages full-fat cream cheese, room temperature
1 stick butter, room temperature
2 TSP vanilla
1 (2 lb.) package powdered sugar
1 1/4 C chopped pecans
1 1/3 C finely shredded, unsweetened coconut

Instructions:
1. Preheat the oven 350F and grease and flour 2 9" round cake pans.
2. Beat the 5 egg whites to stiff peaks. 
3. In the bowl of stand mixer, beat together the sugar, butter, and oil. Add in the egg yolks, one at a time and mix on medium speed until incorporated. Add in the extracts and coconut and mix until incorporated.
4. In a separate bowl, sift together the flour, baking powder and sugar.
5. Alternating and starting and ended with the flour, add in the buttermilk and dry ingredients (flour, buttermilk, flour, buttermilk, flour). Do not over mix. Scrape down the sides between additions and beat until just incorporated.
6. Using a rubber spatula, add a generous spoonful of the whipped egg whites to the batter and fold them in. Then add the rest and fold them in a wide sweeping motion as to not collapse the air created in whipping.
7. Divide the batter between the pans and bake for 20-25 minutes until an inserted toothpick comes out clean.
Frosting:
1. In a large bowl, beat the butter for 30 seconds on medium speed. Cut the cream cheese into smaller pieces and it to the butter and continue to beat the mixture until the two have fully combined. Beat in the vanilla extract. 
2. Adding 1-2 C at a time, beat in the powdered sugar (sifting if necessary to break up large clumps before hand). Once all the powdered sugar is incorporated, add in the pecans and coconut and beat until they have spread evenly throughout the mixture.
Assembly:
1. If you want the cake to last longer, I encourage you to use simple syrup brushed over top. I always keep a bottle on hand for cake. It is equal parts water and sugar (1C:1C) sugar and water, heated in a pot until the sugar is dissolved. If you do use this, brush simple syrup onto the layers and then begin assembly.
2. Once the cake has fully cooled, place the first cake layer down, and scoop a very generous amount of frosting onto the cake and spread it evenly over the layer.
3. Place the second cake puck on top and repeat. Frost the sides of the cake. Enjoy!

Love,
   Boulder Butter

Adulthood + A Hot Toddy

Mature, trendy, hip outing shot.

       This morning started off great. I had the day off from work; I woke up early, got out of bed, drank two glasses of water, and headed out the door for an early morning speed walk. Impressive, right? Oh wait, let me tell you why I was speed walking...it was to rush to this local bakery I have been wanting to try that only sells their sweet rolls on the weekends and is notorious for selling out early.

      The adventure got me thinking about feeling grown up though. I would never have done this sort of thing by myself when I was younger. I would have felt silly going to get a treat out without a friend by my side to justify it. Today, a peaceful time sitting in a cafe by the window, pondering my love for pecan sticky buns, sounded perfect. As odd as it might sound, I felt mature for doing what I wanted to do even though it was just me this morning. 

Seriousy. That was my breakfest. All of it. 

      So as I sat there, thinking about all the great adult-like decisions I have made recently, I basked in the responsible nature I developed over the last few months. At that moment, I could only help but to look down and laugh at myself. I had six crumpled, useless napkins in my lap and one that had fallen onto the floor. My fingers were covered in caramel messy goo that I kept licking off. I was slightly peeved when someone sat next to me on the bar stools, because I felt they were interrupting what was almost love making to this sticky bun. Not to mention, my face had a smudge of sticky cinnamon when I went to the bathroom. I frowned when I finished the last bite, both because I didn't want it to be over and my stomach hurt from eating the entire thing. 

This is not all of the napkins though...not even close. 

       The best part was I had the goofiest grin of accomplishment as I sat there eating and contemplating my maturity (until the momentary frown at the end). These are all things 5 year old would do when they make their own order and eat their entire, delicious breakfast. Maybe I am not so grown up after all.  You know what though? I finished my taxes early, I make my bed every day, I cook myself pretty much all of my meals, I pay all my bills on time and I was only 3 months delayed on taking my car in for its check-up! So today, I have accepted not being a complete adult, and not being a complete five year old. I embrace being a somewhat mixture of the two and being so freaking happy about it.

       Young people put so much pressure on themselves in college and post graduation. You must accomplish so much and be so presentable and so responsible and so perfect and so knowledgeable and yada, yada, yada. I'm realizing more and more the best part of life is having some of that yes, but also still being a kid. It is great not being totally grown up so I can freely call my mom crying because my car can't get unparalleled parked on the icy, slanted roads. Growing up is cool; learning to be an adult is I guess kind of cool, but in the end, I am not ready to give up childhood yet. So bring on the sticky buns! And the day I don't need a plethora of napkins covered in messiness and crumpled up, I will call my folks and tell them we can just be friends because I no longer need parents. (Don't worry, Mom and Dad, that will never happen.)

And here is my recipe for my new favorite hot toddy, because I am enough of an adult to have that.

Pick out your favoritist mug, put in a generous squeeze of honey and a peppermint tea bag, or loose peppermint tea in a steeper-thing (we're getting technical on this post). Brew some water, add it to the cup, and steep for 5 minutes. Stir. 
Remove tea bag and add a shot of bourbon. Drizzle with a little more honey if you like honey (I do). 
Sip sweet goodness and enjoy being a sort of adult-child, or wherever you are on that spectrum! 

Thanks for letting me indulge in thoughts today.

Love,
Boulder Butter

Pear Sour Cream Coffee Cake

    I mentioned in my last post one of my favorite treats over the holidays was an old fashioned apple cake, and although I promise to share that some time, I wanted to try something new and make sure to use some pears in my baking during their months of glory. I pondered an upside-down cake, or a crisp, but I had some sour cream left over from the German Chocolate Cake and if I am lucky enough to have that around the house it is hard for me to not jump all over making an old fashioned coffee cake.

     I truly love coffee cake. I think it is one of the most wonderfully diverse baked goods in terms of the fact you can eat it for breakfast with your coffee and sit there in wide-eyed happiness that this is how you get to start your morning. If your like me and prefer savory breakfasts, it is the ideal afternoon snack to hold you over and enjoy with (pardon my cliché ) a spot of tea. I dare say its even quite acceptable as an after dinner treat for the gentle soul who still wants cakes but does not care for a thick dose of frosting that particular night. Yes, coffee cake is suitable for everyone's sweet tooth needs.

     Then you cross the bridge of styles of coffee cake: there is yeasted, filled, sour cream, in a Bundt pan, in a square pan covered with large crumbles, with or without fruit, nuts, spices, icing etc. The coffee cake can be adapted to the eaters taste preference, and what time they prefer to eat it.

     Excuse my rambles about the complexity of the humble coffee cake, but perhaps next time you eat one, you will now ponder just how wonderful and what a thoughtful treat it is from the person who shared it with you. 

     This cake in particular is one of the most absolutely moist cakes I have ever made. Period- I am not exaggerating. It was so flipping moist and enveloped in a caramelized outer shell that had a wonderfully deep flavor and contrasted so beautifully with the soft, rich, moist, moist, MOIST inside. My mouth it watering just thinking about it. Now, I did not finish the cake the first day and I have enjoyed it every time I have eaten it, but I cannot stress to you enough the importance of trying this cake a few hours out of the oven. It is a true treat to indulge in and completely necessary. As for the rest of the cake, it has a deep cinnamon flavor that warms you through and through. It has chunks of pear that act as naturally sweet, soft spots almost as if you had used pear butter to spread over the cake. These compliment perfectly the flavors of vanilla, sour cream, and butteriness that are so pronounced in the cake. Finally, the streusel has a heavenly buttery, caramelized pecan flavor, with the lightest touch of salt to balance and enhance the sweet. Where it touches the edges of the pan it turns into bits of joy that resemble a praline. However it does not end there, and adds great richness swirled through the cake. I know this a long post, but I felt in necessary you understand how grateful I am for such a simple baked good, and how strongly I feel you should all make this at home to share with your loved ones as well. 

Ingredients: 

For the Streusel:

1/4 C packed light brown sugar

1/2 C all purpose flour

1 1/2 TSP ground cinnamon

1/4 TSP fine salt

3/4 C chopped pecans

3 TBSP cold, unsalted butter

For the Cake:

2 1/2 C cake flour (not self rising) or White Lily flour (for the Southern folk) if you can get your hands on it

1 1/2 TSP baking powder

1/2 TSP baking soda

1/2 TSP fine salt

1/2 TSP ground cinnamon

12 TBSP (1 1/2 sticks) unsalted, room temperature butter 

1 1/2 C granulated sugar

3 large eggs, room temp.

1 1/2 TSP vanilla extract

1 C sour cream

1/4 C whole milk

2 medium-large firm pears

*All my recipes are done at altitude. For sea level, use 2 TSP baking powder and 1/2 TSP baking soda. Also, you may use 1 1/4 C sour cream and remove the whole milk if you would like, but you may also follow as the recipe directs.

For the Simple Syrup:

2 TBSP honey

2-3 TBSP boiling water

Instructions:

1. Preheat your oven to 350 F and grease and flour a Bundt pan. 

2. In a small bowl, make the streusel by combining the brown sugar, flour, cinnamon, salt, and pecans. Next cut the butter into small cubes, add it to the dry ingredients and combine using a pastry cutter, your hands (run them under cold water first, then dry), or two knifes. Cut the butter in until it is the size of peas. Place the bowl of streusel in the freezer for later. 

3. For the cake, sift together the flour, baking soda and powder, salt, and cinnamon in a medium bowl and set it aside.

4. Using a stand mixer with the paddle attachment or a large bowl and hand mixer, cream together the butter and sugar for 4-5 minutes on medium-high until they are light in color and fluffy. 

5. Add the eggs one at a time on low-medium speed until they are incorporated. Next turn up the speed to medium-high again and beat for 30-45 seconds until the mixture is a pale yellow and looks thoroughly combined. 

6. Add the vanilla, sour cream, and milk, and beat on medium speed until they are well blended.

7. Finally, turn the speed to low and in three additions, add the flour mixture to the wet mixture and beat until there are no streaks of flour. Make sure to scrape down the sides and around the bottom of the bowl so everything is mixed in and no clumps remain. 

8. Peel the pears and dice into 1/4-1/2" chunks. Add the pears to the mixing bowl and beat for 15 seconds on low until they are spread throughout the batter.

9. Remove the streusel from the freezer and add 1/3 off it to the bottom of the Bundt pan. Next add 1/3 of your batter and spread it evenly around the pan. Repeat with the next 1/3 of streusel and batter and finally repeat one more time with the last 1/3 of each. So the cake should go from the bottom of the pan: streusel, batter, streusel, batter, streusel, batter.  

9. Bake for 50-60 minutes until an inserted cake tester comes out clean. Let the cake cool on a wire rack for 25 minutes before inverting it onto a serving plate. 

10. Add the honey and boiling water to a small bowl, whisk to combine and pour the mixture over top the cake. 

11. Allow the cake to cool 30 more minutes before slicing. Serve immediately and tightly wrap left overs in plastic wrap. Store at room temperature. 

German Chocolate Cake

     I did not post much recently, and I wanted to give some explanation for my disappearance. In the food blogging world, the holidays are a frenzy of recipe testing and posting to pair with the merriment and holly hanging around the house. I was definitely recipe testing through the month (top contenders go to an old-fashioned apple cake with bourbon brown-sugar icing and a chocolate zucchini clove cake with whipped honey hazelnut frosting). However, the beginning of November through New Years Day is my absolute favorite time of the year and I was already working and thinking about baking in that fashion all the time. I needed some time to bake for myself, for my friends, and for my family. I needed to enjoy the time baking for what it sparks in me and what I can give to those around me with a brief intermission from writing and photographing it. 

     Luckily, I felt very rejuvenated in this process. I hope you guys all had a chance to bake for your own peace and to share with those you love over the holidays as well. Coming back, I was thinking about what I wanted to post next and in the fashion of baking for my soul, I settled on a German Chocolate Cake. I have wanted to make one for a long time and really what could be better for your soul than that?? 

     Then I made the cake...the filling did not thicken up as much as it was supposed too, so instead of being a thicker frosting-like consistency, it was more coconut and pecans as the filling with a lighter liquidy mixture. I was so bummed and I felt I could never post what in my mind was seemingly a "disaster cake." However, then I tried it and good god, I went back and forth deciding what to do. It is true, it was not the perfect traditional German Chocolate Cake. However, such a delicious resulting mishap could not be hidden from people. The cake had to be shared.

      The cake is moist chocolate, whose depth comes from cocoa powder, semi-sweet chocolate and sour cream. The edges caramelizes ever so slightly on the to form the perfect sugary bite in the cake with just the right balance. Then the two layers are cut in half to form four thin layers of cake. This is absolutely perfect for maximizing coconut-pecan goo enjoyment. Since the frosting did not thicken up enough, it formed a slightly thick, rich, moist, milky, sweet simple syrup that soaked through each layer into pure bliss. It left the coconut and pecans behind to form a sugary coated delicious filling between each layer. It was decadent and rich. You know what, folks? I don't care if it wasn't like your traditional German Chocolate Cake. It was to die for and I at more of that cake than most I have ever made. So now, I am sharing this unique treat, embracing my imperfection, and enjoying the heck out of another giant slice of this lovely cake. 
(If you want the thicker frosting, we will go over that in instructions, but really I think you should give this a try!)

Very very barely adapted from Cook's Illustrated "Baking Book"
Ingredients: 
Cake 
4 ounces semi-sweet chocolate (broken up)
1/4 C Dutch-processed cocoa powder
1/2 C boiling water
2 C all-purpose flour
3/4 TSP baking soda (a scant 3/4 TSP at altitude)
12 TBSP unsalted butter
1 C granulated sugar
2/3 C packed light brown sugar
3/4 TSP salt
4 large eggs, room temp
1 TSP vanilla extract
3/4 C sour cream

Filling/Frosting
4 large egg yolks
1 (12 ounce) can evaporated milk
1 C granulated sugar
1/4 C packed light brown sugar
6 TBSP cold butter, cut into pieces
2 pinches of salt
2 TSP vanilla extract
2 1/2 C sweetened shredded coconut 
1 3/4 C toasted, chopped pecans

Instructions:
Cake
1. Place oven rack in lower two thirds of oven and preheat it to 350 F. Grease two 9 in cake pans and line them with parchment paper.

2. Combine chocolate and cocoa powder in a small bowl, then pour the boiling water over it and stir until it is all melted together. Allow the mixture to cool.
3. Sift together the flour, baking soda, and salt in a medium bowl.
4. Using a stand mixer (or hand mixer and very large bowl) beat the butter and both sugars together on high until light and fluffy (about 3 minutes). 
5. Add the eggs, one at a time and beat until combined.

6. Add in the vanilla extract and beat until light and fluffy on medium-high speed (for about 45 seconds.) 
7. Add chocolate, beat on low to incorporate, then increase to medium speed for an additional 30 seconds.

8. Reduce the speed to low and add the flour and sour cream in alternating additions (3 additions for the flour and the sour cream in 2; start and end with the flour mixture.) Scrape the sides down as necessary and give the mixture a final stir by hand to make sure all is fully incorporated.
9. Divide the batter evenly into the pans, smooth the tops with a rubber spatula, and bake for 30 minutes until an inserted toothpick comes out clean.
10. Remove the cakes and let them cool for 10 minutes before inverting. Then let the cakes cool for an additional 2 hours before assembly. 

Filling/Frosting
1. Whisk the egg yolks in a medium-sized saucepan, then gradually pour in the evaporated milk. 
2. Add both types of sugars, butter, and salt and continue to whisk constantly over medium-high heat, until the mixture is frothy and thickened. The mixture should coat the back of a spoon and not fill in the lines if you were to draw your finger across it horizontally (Nappe consistency).

3. Remove from the heat, transfer the liquid to a bowl and stir in the coconut.
4. Cool until warm, cover directly with plastic and place in the fridge until it has completely cooled.
5. When you are ready to assemble, stir in the pecan pieces and begin. 

-There are not photos for most this this because I had to be whisking constantly to prevent the eggs from curdling.

Assembly

 1. Using a sharp, serrated knife, cut each 9 in cake in half so you have 4 thin disks. Begin by tracing an even line around the perimeter of the cake with your knife then following that line, cut in and around the cake.

2. Lay down one piece, then scoop 1 cup of filling onto the cake and spread evenly, making sure to bring it all the way to the edges. Repeat with each layer until all four have been place down. Pour all of the remaining filling mixture over top and spread in the same fashion as before.