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

Grapefruit Brûlée Cake

     Have you guys ever had a grapefruit with brûléed brown sugar on top that is served cold? Because it is absolutely delicious. It is a perfect summer treat to break through the crust, cut out a wedge and have the cool, refreshing grapefruit slide down your throat. I find it so refreshing, that it inspired a cake in its image.

    Think simple cake. Think buttermilk moist, grapefruit tang. Think crunchy poppy seeds.

     Then the top-spread generously with brown sugar and placed under your broiler until it caramelizes and turns into a mix of a chewy and crunchy crust for your beautiful cake.

    Yes, your beautiful cake must be sacrificed for this less than stellar looking top, but I'm telling you, the top is the BEST PART OF THE CAKE. DON'T YOU DARE NOT DO THE TOP. I sighed when I looked at the finished cake and thought simultaneously: "Man, I am ready to eat this cake..." and "AHH, why is it not more pretty??" Its ok, just breathe, eat your cake and you will forgive it and love it forever. Ok?

Adapted from The Homesick Texan's Ruby Red Grapefruit and Pecan Sheet Cake

2 sticks unsalted butter, melted
3/4 C grapefruit juice
2 C all purpose flour
Zest of grapefruit
1 3/4 C sugar
1 TSP baking soda
Zest of grapefruit
1/4 TSP salt
3/4 C buttermilk
2 large eggs
1 TSP vanilla
2-3 TBSP poppy seeds (depending on your crunch preference; I prefer 3)
1/2 C brown sugar

1. Butter and flour a 9x13 pan, and preheat your oven to 375F.
2. In a large bowl, whisk together the flour, sugar, baking soda, zest and salt.
3. In a smaller bowl, combine the melted butter, grapefruit juice, buttermilk and beaten eggs. Whisk to combine.
4. Pour the wet ingredients into the dry and gently fold them together until no streaks of flour remain. Fold in the poppy seeds. Use as few of stirs as possible so you don't over mix.
5. Pour the batter into the prepared pan and bake for 50 minutes. Once an inserted toothpick comes out clean, place the cake on a cooling rack for 20 minutes. Run a knife along the edges and carefully invert the cake onto a sheet tray.
6. Turn your broiler on and position a rack in the top 1/3 of the oven. Sprinkle the cake with the brown sugar and place it under the broiler. You do not need to close the door, watch carefully and pull the cake once the top is fully melted/caramelized and there are a few dark spots.
7. All the cake to cool thoroughly before eating. Enjoy!

Love,
    Boulder Butter

Blackberry-Lavender Cobbler

    The clock sprung forward and Monday night was a promise of a sweet, sweet spring and summer ahead in Denver. The sun was beaming and perfect for an early evening walk. The darkness did not come until later, and the night demanded cheesy grits with greens, a cold beer, and a nice warm cobbler. 

     Granted I had intended to make something completely different for my next post, but when I walked in the store that day and saw these juicy, beautiful blackberries sitting there, I knew it was time for a cobbler instead. 

    The berries are mashed together with ground lavender leafs. The center is a gooey and sweet, but the lavender pushes through a strong floral flavor with the slightest bitter notes. Each bite makes me feel like I am sitting in the middle of a field in the summer with the sun beating down. The filling taste like the most wonderful flavors of the earth and it's abundance. 

      There are many types of cobbler. This one, is what I have so eloquently named "a dumb cobbler" and it is the true type of my heart. The messy filling coupled with the caramelized, cakey surrounding screams sweet simplicity in a skillet. The buttermilk adds the quintessential southern tang; the molasses in the brown sugar creates an eye catching dark color and simultaneously chewy and crunchy texture on the outside that is divinity in cast iron. The inside is soft and comforting as it melds into one where it meets the berries.

    Cobblers are a messy scoop of heaven. I love them hot out of the oven, scooped impatiently and topped with vanilla ice cream that melts down the sides. I love them equally for breakfast, reheated, with milk poured over them (cereal never stood a chance). I had gingerbread to get me through the winter, but now I have this. Welcome back, Spring, how I have missed you.

**Notes: For the lavender you can use a mortar and pestle, a spice grinder, or if you have too, just run a knife through them to mince them for a bit. I use a 10" cast iron skillet for this recipe. If you do not have a cast iron skillet, in step two: instead prepare a 8x8 baking dish or 8-9" cake pan, and melt the butter in the microwave or in a separate sauce pan. 

Inspired by Virginia Willis' "Meme's Blackberry Cobbler" in Bon Appétit, Y'all-this book is a recent, but total obsession of mine!

Ingredients: 
1/2 C butter (1 stick), unsalted

4 1/2 C fresh blackberries (I used 3, 6 oz. containers)

1 1/2 TSP dried lavender flowers, ground* see notes

1 C all-purpose flour

1 C brown sugar + more for sprinkling 

1 TSP baking soda

3/4 TSP baking powder (at altitude) OR 1 TSP baking powder (sea level)

1 generous pinch fine sea salt

1 C buttermilk

1/2 TSP vanilla extract

1/2 TSP almond extract (or 1/2 more vanilla if you don't have this)

Instructions

1. Preheat your oven to 350 F.

2. Melt your butter in a large cast iron skillet and remove from heat. **See notes. 

3. Add the blackberries and ground lavender to a large bowl and sprinkle with a small amount of sugar. Using a potato masher, forks, or pastry cutter, mash the berries so some of the juices have been released but there is still form in some of them.

4. Whisk together the flour, baking powder and salt. Next stir in the brown sugar, breaking up the majority of the clumps before continuing. 

5. Mix in the buttermilk, then the extracts and finally the butter until the batter is smooth. Pour the batter into the cast iron skillet. Add the mashed berry mixture to the center.

6. Bake for 45-50 minutes. Remove and let it cool for 30 minutes before serving. Goes perfectly with ice cream or whipped cream-the lavender begs for one of those! Vanilla is perfect, and if you can find honey flavored I can only imagine it would be heavenly. 

The best part-since it is so PACKED with berries, it makes it really easy to eats huge spoonfuls of it. I love anything sweet I get to huge spoonfuls of! 

Love,
Boulder Butter    

Buttermilk Chess Pie

       When I was a kid, My Grandfather used to come down to Atlanta to spend Thanksgiving with us. During one of his visits, my dad, sister, grandfather and I were driving in the car, and we got into a discussion of everyone's favorite types of pie. (For the record, mine was apple with crumble topping at the time.) Dad and Hattie listed theirs and finally Grandfather named "Chess Pie." Much to Grandfather's disappointment, none of us had even heard of Chess Pie. We inquired as to what it was and Grandfather explained "It is like pecan pie, without the pecans." To this, my Dad responded, "So you mean it is just the goop?" At this moment, my Grandfather become endearingly indignant, and in a deep tone spoke the voice of a wise pie sage, "It is so much more than just goop, Scottie." The three of us of course burst out in laughter.

       Although it was the pie my Grandfather named as such an ultimately tasty treat many years ago, I only just now bought my large jug of buttermilk and went home ready to experience this pie. From when I finally looked up what was in it-cornmeal, eggs, lots of delicious buttermilk, and some bright citrus- I knew Grandfather had been right to take such a tone with us. It is so much more that just goop.

       It is a lusciously gentle lemon custard, just slightly and pleasantly textured by a small amount of cornmeal. The filling is reminiscent of a southern grain style pudding which is then baked inside a perfectly, flakey, buttery crust. The buttermilk gives the classic smooth, buttery, goodness so characteristic of its presence in baking. However, the biggest and most welcomed surprise was the top of the custard. Instead of being soft and pudding like, the sugar and cornmeal form an extremely thin sugar top crust. Therefore, when you first tap your fork down over the top to sink in, there is the smallest and most satisfying crunch. This is the Southern pie the majority of America still needs to find out about, because it is just gosh darn delicious. Thank you Grandfather for being the sage of pie eating, even when your younger generations were clueless!

Very slightly adapted from The Back in the Day Bakery Cookbook by Cheryl and Griffith Day

Ingredients:
1 9-10" unbaked pie crust (I used Back in the Day's but pick your favorite)
4 TBSP (1/2 Stick) unsalted butter, room temperature
1 1/2 C sugar
4 eggs
1 TBSP all purpose flour
2 TBSP yellow cornmeal
1 pinch of fine sea salt
3/4 C buttermilk (low-fat)
1 TBSP lemon juice
Zest of 1/2 of an orange and 1/2 a lemon

Oven Temp: Start 350 (first 10 minutes), down to 325 (last 45-55 minutes)

Instructions:

1. Roll out your pie dough to a 12" round and place it into a greased 9" baking dish. Cut off the excess piecrust and poke the crust with a fork. Allow the piecrust a final rest of an hour in the fridge.
2. When you are ready to bake, preheat the oven.

3. In a large mixing bowl, cream together the sugar and butter with a hand mixer (or paddle attachment in your stand mixer) until it is light and fluffy.

4. Add in the eggs in, one at a time, until they are fully incorporated.

5. Add the flour, cornmeal, and salt and beat on low until just incorporated.

6. Add the lemon juice, buttermilk, and zest and mix to combine.

7. Remove the crust from the fridge, pour in the mixture and bake at 350 F for the first 10 minutes. Then turn the oven down to 325 and continue to cook for 45-50 minutes, until the filling is set.

8. Remove the pie from the oven and allow it to cook for at least 2 hours at room temperature before cutting.