The Every Pan Cake Batter

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Today I’m taking a page from Aunt Dede’s cookbook. 

I’m quite literally taking notes from my aunt’s loose pages of  large-print handwritten recipes.  

See, Aunt Dede was a baking legend in my life and, if you’ve baking anything from my site, she’s a baking legend in your life too. 

Dede baked every birthday cake for every Wilson family member for as long as I can remember. It was a ritual. It was a birthright. It was just the way things were done because, despite being blind, Dede made THE BEST CAKES. 

As a kid, I studied Dede’s hands and movements, watching her bake in the kitchen when we both knew dang well that I was supposed to be practicing piano in the other room. As an adult, I’ve poured over her hand-written recipes, finding ways to make her recipes my own.  

Dede found ways to keep things familiar to herself in the kitchen, always working from the same recipes and keeping ingredients exactly where she could find them again. This familiarity was also super efficient, like… just stick with a good thing you know, right? 

We came to understand that Dede’s pound cake, birthday cake, and loaf cake were actually all the same delicious cake, with light variations in spices and in the pan she used.  She was a great baker, but also just plain smart. 

I’ve adapted Dede’s famed cake recipe to be your every pan, every occasion cake! The base is big enough to be an epic sheet cake, and easily divided in half to be a single layer round cake, a loaf, or a batch of muffins. 

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We’re smart. We’ve efficient. We’re filling our ovens with cake! Here’s how! 

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Our post today is brought to you by my friends at All-Clad. 

We’re using the All-Clad Pro Release Bakeware Set to make cake every which way! The Pro Release Bakeware Set is 10-pieces of every baking pan you need in the kitchen. It’s all beautiful, non-stick, durable, and high-end enough to have in your kitchen for actual ever. 

Today I’ll show you how I bake with a handful of these pan using one cake recipe. We’ll make muffins, a loaf, and a festive upside down cake. Proof positive that with one recipe and a good set of pans, you’re bound for delicious success in the kitchen! 

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We’ll start by making our cake batter. 

There are a few pro baker tips when it comes to making this cake batter: 

•   This cake batter is a combination of butter and shortening. I know shortening isn’t the most popular baking fat these days, but it’s really integral to this cake. Shortening adds a tenderness and longevity to this cake that I find essential. It helps keep the cake moist for DAYS.  

•  Beat the shortening in a mixer by itself, softening and spreading the fat across the mixing bowl.  Add the softened butter and sugar and cream on medium speed for a good 5 minutes.  We’re not just mixing ingredients, we’re beginning to aerate the batter which will help create a light, lifted, tender cake. 

•  Once the fats and sugar are well aerated, beat in the eggs, one at a time, one medium speed, for 1 minute each. I know this feels fussy when we have five whole eggs to incorporate but there’s science at work here. Eggs are a major contributor to the rise of this cake. Incorporating each egg very well will help give the egg whites the power they need to make this cake rise in the oven.  In this cake, the eggs are actually more important than the baking powder! 

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Pictured above is the batter after the eggs have been thoroughly incorporated. See how light and fluffy it looks? It also looks a touch curdled, that’s normal at this stage.  

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Now let’s bring in the dry ingredients. 

In a bowl, we’ll whisk together flour, baking powder, and salt. 

Part of our success is evenly incorporating the dry ingredients so, even though we’re dirtying another bowl, we’re going to whisk together the dry. I know I know but… dishes are just a fact of life. 

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Add half of the dry ingredients, slowly stream in the milk, and finish by incorporating the final half of the flour mixture. 

Stop the mixer, scrape down the bottom and sides of the bowl and finish by beating the batter on high for about 45 seconds. 

Blitz it to make sure everything is well combined and well fluffed. 

Pictured above is the final finished cake batter. 

Now the exciting work of figuring out what to do with this cake batter! 

This is one big ol’ batch of batter! Enough to bake a 12-cup bundt cake or a 9×13-inch sheet cake.  

For smaller cakes, like 8-inch square, 9-inch rounds, or 12 muffins – we’ll divide the dough in half. 

You can divide the dough in half by eye-balling it, but I like to measure to be sure. 

Full cake batter batch = about 1704 grams  Half batch = about 852 grams. 

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I love few things more than a simple single layer round cake.

The All-Clad 8-inch round cake pan (with handles THANK GOODNESS) is the perfect baking vessel for a festive Cranberry Upside Down Cake. 

We’ll start by making a quick stovetop caramel of brown sugar and butter. Spread along the bottom of a round pan. 

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Add about 1 1/2 cups of fresh cranberries to the caramel in the pan.  

I like to add a hint of orange zest to my 1/2 batch of cake batter. It’s optional but I love the brightness it adds. 

Spread cake batter across the top of the cranberries, leaving just about 3/4- inch of room at the top of the pan. 

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Spread to an even layer, place on a baking sheet, and bake until the top of the cake is golden brown and the edges bubble a bit with cranberry sweetness. 

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Allow the cake to cool for just 7 to 10 minutes. 

We want the cake a touch warm when we flip it upside down.  

Place a platter across the top of the cake pan and, with a wish and a prayer, invert the cake so the platter is on the counter. 

Gently lift the cake pan, releasing the cake. 

Take a peek, every good baker must. 

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I let out a little yelp every time I manage to get a cake out of it’s pan successfully. 

Feels good every.single.time. 

This cake is absolutely delicious on its own. 

Upside Down Cranberry Cake is simple enough to have an an everyday holiday cake, but you can also fancy it up with a swoop of whipped cream if you’re feeling extra luxurious. 

Serve warm. Serve at room temperature. Anyway you serve, especially with a cup of coffee or tea,  it’s lovely. 

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cupom com desconto - o melhor site de cupom de desconto cupomcomdesconto.com.br

Let me show what else we can make with our All-Clad Pro Release Bakeware Set

Bonus! They’re all super nonstick so there’s no need to grease the pans or fuss with parchment paper! 

I love bakeware with handles! 

I feel like All-Clad understand that I’m reaching into the oven with a big mitten hand and don’t want to dent my baked goods with my mitten thumb. The handle makes going in and out of the oven and easy as it should be. 

Please welcome the Lemon Matcha Loaf!  

A half batch of our Every Pan Cake Batter is divided in two and mixed with either lemon zest or matcha powder. Layer the batter in a loaf pan, swirl just slightly, and bake the batter into the most delicious pound cake loaf! 

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A half batch of Every Pan Cake Batter also make 12 very fine breakfast muffins. 

These are Zucchini Molasses Spice Muffins

Simply divide your half batch of batter in two. To one  bowl of batter add 2 tablespoons of molasses, 1/2 cup shredded zucchini, and 1/2 teaspoon each of ground cinnamon and ground ginger!

Our last variation is a simple 8×8-inch square cake. Another everyday cake or maybe it’s a small birthday cake (for all that small celebrations we’re having this year). 

It’s Chocolate Cinnamon Marble Cake!

Take a half batch of Every Pan Cake Batter, divide that batter in two and add 3 tablespoon of cocoa powder to one bowl.  Add 1/2 teaspoon of cinnamon and stir to combine. Layer in the square baking dish for a simple yet impressive snacking cake! 

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The Every Pan Cake Batter

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A large batch, versatile cake batter that can be adapted to just about any baking pan or add-in. 

  • Author: Joy the Baker
  • Prep Time: 20 minutes
  • Cook Time: depending on cake pan
  • Total Time: 29 minute
  • Yield: see notes below

Scale

Ingredients

  • ½ cup (93 grams) vegetable shortening, plus more for greasing the pan
  • 3 cups (375 grams) all-purpose flour, plus more for dusting the pan
  • 2 sticks (8 ounces/226 grams) unsalted butter, well softened
  • Scant 3 cups (580 grams) sugar
  • 5 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • A splash of almond or lemon extract (optional)
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 1 cup whole milk, at room temperature

Instructions

  1. Preheat the oven to 350 degrees; position the rack in the center of the oven.
  2. Thoroughly grease your sheet  or bundt pan with the shortening. Of course if you’re using All-Clads Pro Release Bakeware you won’t need to. 
  3. Place the shortening in a large bowl and, using an electric hand mixer, beat the shortening until softened and spread around. Add the butter and sugar and beat together on low speed until the mixture looks fluffy, 3 to 5 minutes. (The mixture will seem grainy as it comes together.) Increase the speed to medium and beat the ingredients until well combined, some graininess has softened, and the texture feels more cohesive and almost fluffy, 3 to 5 minutes.
  4. With the mixer running, add the eggs, one at a time, beating for 1 minute between each addition. After the last egg, the batter may look slightly curdled.
  5. Beat in the vanilla extract and almond or lemon extract, if using.
  6. In a medium bowl thoroughly whisk together the flour, salt and baking powder.
  7. Add half of the dry ingredients to the butter and egg mixture. Beat on low speed until just combined and a few flour streaks remain. With the mixer motor running, add the milk and beat until just combined. The mixture may appear curdled again. Add the remaining flour and beat until combined. Using a silicone spatula, scoop batter from the bottom and sides of the bowl to the top for any hidden pockets of flour. Using the hand mixer, beat on medium speed for 1 minute.
  8. Spoon the batter into the prepared pan and smooth the top.
  9. For a bundt, bake for 1 hour and 10 minutes to 1 hour and 20 minutes, until the cake is golden brown, has risen, and cracked across the top. Bake for 40-48 minutes for a sheet cake/ Insert a toothpick to test the doneness of the cake; it should come out clean or with a few moist crumbs. If not, bake the cake for 5 more minutes and test again.
  10. Let the cake cool in the pan on a wire rack for 20 minutes. Run a butterknife around the edges and gently invert the cake on a wire rack to cool completely. Store, wrapped at room temperature for up to 5 days.

Notes

• Full recipe makes enough cake batter for one 9×13-inch sheet cake, one 12-cup bundt pan, or a two layer 9-inch round cake.

• Half recipe makes enough cake batter for one 8 or 9-inch round cake, one 8 or 9-inch square cake, 12 muffins, or 1 9×5 inch loaf pan. 

• If dividing the recipe in half before making the batter, use 3 large eggs. 

Cranberry Upside Down Cake

  • 1/2 batch of Every Pan Cake batter
  • 1 teaspoon orange zest
  • 4 tablespoons unsalted butter
  • 3/4 cup (150 grans) light or dark brown sugar
  • 1 1/2 cups (about 9 ounces) fresh cranberries

Stir orange zest into cake batter. Melt butter and sugar in a saucepan over medium heat until bubbling. Allow to bubble for 1 minute undisturbed. Pour caramel into the bottom of your prepared 9-inch round pan. Top with cranberries. Spread batter over the top of the cranberries leaving 3/4 inch space at the top of the pan. (You may have a spoon or two of extra batter.) Bake until golden brown across the top, bubbling around the edges, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool for 10 minutes before inverting onto a platter while still warm. 

Lemon Matcha Loaf

  • 1/2 batch of Every Pan Cake batter
  • 1 teaspoon lemon zest
  • 1 1/2 tablespoons matcha powder

Divide batter between two bowls. Stir lemon zest into one bowl. Stir matcha powder into the other bowl. Layer into prepared 9×5-inch loaf pan. Swirl one two to four stroked with a butterknife. Bake until puffed, golden, and a toothpick inserted in the center brings out moist crumbs not wet batter, 50-60 minutes.  Allow to cool for 20 minutes before transferring out of the pan and onto a wire rack. 

Zucchini Molasses Muffins

  • 1/2 batch of Every Pan Cake batter
  • 2 tablespoons molasses
  • 1/2 cup shredded zucchini
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • walnuts (optional) 

Divide batter between two bowls. Into one portion of batter stir molasses, zucchini, and spiced. Layer a bit of both batter into prepared muffin tins (either with muffin paper or each cup greased lightly). Top each muffin with a few walnut pieces if you’d like. Bake until golden and puffed and a toothpick inserted in the center come out clean or with moist crumbs, 16-22 minutes.  Cool in the pan for 10 minutes before removing to enjoy warm. 

Chocolate Cinnamon Cake

  • 1/2 batch of Every Pan Cake batter
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon ground cinnamon

Divide batter between two bowls. Stir cocoa powder and cinnamon into one bowl. Layer the two batters into your prepared 8 or 9-inch square pan. Swirl with a butterknife. Bake until golden and puffed and a toothpick inserted in the cake come out clean or with a few moist crumbs, 30-35 minutes. Allow to cool slightly before slicing to enjoy warm. 

 

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

 

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