TEASPOON SETS RECIPES

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ONE-BOWL CARROT CAKE RECIPE - NYT COOKING



One-Bowl Carrot Cake Recipe - NYT Cooking image

The tangy, rich cream cheese topping on this cake can travel — even on a hot day. Silky with sour cream, it bakes right over the batter and develops a caramelized flavor reminiscent of Basque cheesecake. As it cools, the deeply browned surface ripples, and the custardy cream cheese layer sets. The carrot cake beneath packs more carrots than most classic versions for a more complex natural sweetness and fine, sturdy crumb. Both batters are mixed by hand in the same bowl, making prep and clean up especially easy.

Provided by Genevieve Ko

Total Time 1 hours 15 minutes

Yield One 8-inch cake

Number Of Ingredients 15

1 (8-ounce/226-gram) block cream cheese, softened
1/2 packed cup/73 grams confectioners’ sugar
1/4 teaspoon fine sea salt
1 large egg
1/2 cup/120 grams sour cream
Nonstick cooking spray
2 large eggs
3/4 cup/168 grams granulated sugar
1/2 cup/100 grams neutral oil, such as vegetable oil
1 cup/135 grams all-purpose flour
1 teaspoon sweet baking spice or any combination of ground cinnamon, cardamom, ginger or nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 packed cups/260 grams coarsely grated peeled carrots (from 3 medium carrots)

Steps:

  • Heat oven to 375 degrees. Lightly coat an 8-inch square baking pan with cooking spray. Line the bottom and sides with parchment paper, and spray again.
  • Make the topping: Whisk the cream cheese in a large bowl until smooth. Add the confectioners’ sugar and salt, and stir slowly with a whisk until no traces of sugar remain, then whisk rapidly until smooth. Add the egg and whisk until fully incorporated, then whisk in the sour cream until smooth. Using a silicone spatula, scrape the mixture into a pastry bag fitted with a 1/2-inch plain tip or a gallon-size resealable plastic bag, and set aside. Reserve the bowl, whisk and spatula without washing.
  • Make the cake batter: Combine the eggs and granulated sugar in the reserved bowl and beat with the whisk until evenly combined. While whisking, add the oil in a steady stream and whisk until emulsified. Add the flour, spice, baking powder, baking soda and salt, and use the spatula to fold into the wet ingredients just until the dry ingredients disappear. Add the carrots and fold until evenly distributed.
  • Scrape the cake batter into the prepared pan and spread evenly. If using a plastic bag, snip a 1/2-inch hole in a lower corner. Pipe the topping gently and evenly over the batter to completely cover it. It’s OK if it looks bumpy; it will even out in the oven.
  • Bake until the top is golden brown and a toothpick inserted in the center comes out with bits of the topping but no cake batter, 50 to 60 minutes. (If your cream cheese layer doesn’t take on very much color by the time the cake has finished cooking, you can broil it until the top is browned in spots, 1 to 2 minutes.)
  • Cool completely in the pan on a wire rack. Cut directly in the pan to serve, or slide out of the pan using the parchment paper to cut into squares. The cake can be refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.

OAT APPLE CRISP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Oat Apple Crisp Recipe: How to Make It - Taste of Home image

A package of yellow cake mix sets this tasty crisp apart from others. Serve it a la mode for an extra special treat. —Ruby Hodge, Richland Center, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 13

7 cups thinly sliced peeled tart apples (about 7 medium)
1 cup sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Dash salt
1/4 cup water
1 package (9 ounces) yellow cake mix
3/4 cup quick-cooking oats
1/3 cup butter, softened
1/4 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Vanilla ice cream

Steps:

  • Place apples in a greased 2-1/2 qt. shallow baking dish. In a small bowl, combine the sugar, flour, cinnamon and salt; sprinkle over apples. Drizzle with water. In a large bowl, combine the cake mix, oats, butter, brown sugar, baking powder and baking soda. Sprinkle over apples., Bake, uncovered, at 350° for 45-50 minutes or until apples are tender and topping is golden brown. Serve warm with ice cream.

Nutrition Facts : Calories 394 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 335mg sodium, CarbohydrateContent 76g carbohydrate (56g sugars, FiberContent 2g fiber), ProteinContent 2g protein.

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ONE-BOWL CARROT CAKE RECIPE - NYT COOKING
The tangy, rich cream cheese topping on this cake can travel — even on a hot day. Silky with sour cream, it bakes right over the batter and develops a caramelized flavor reminiscent of Basque cheesecake. As it cools, the deeply browned surface ripples, and the custardy cream cheese layer sets. The carrot cake beneath packs more carrots than most classic versions for a more complex natural sweetness and fine, sturdy crumb. Both batters are mixed by hand in the same bowl, making prep and clean up especially easy.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
  • Cool completely in the pan on a wire rack. Cut directly in the pan to serve, or slide out of the pan using the parchment paper to cut into squares. The cake can be refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.
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