Yogurt, a love affair... and a fancy schmancy cake!

I love yogurt. Plain, whole milk yogurt. Local yogurt. Pequea Valley Farm is, hands down, the best. My love, however, goes beyond its creamy texture and tangy flavor as when in a bowl alone or with granola. I find that yogurt is a very versatile ingredient and can be used in any number of cooked items: in curries or soups, in cakes, pancakes, breads (similar to buttermilk), as a replacement for cream or sour cream. Recently, I've been on a real kick, using yogurt in a new quiche recipe, in pumpkin pancakes and, last week, in an amazing chocolate cake recipe. After not posting all month, I finally put up a post at Farm to Philly. Go there to find the pancake and spinach quiche recipe.

Here, however, I'd like to offer pictures and a recipe of the cake I made for a friend's surprise birthday party. My friend generously organized this surprise party for her boyfriend and, with her photoshop talents, created the image that would be placed on the cake (edible paper and ink). I was in charge of baking and frosting. I've never undertaken such a cake before and there's something to be said for beginners luck!

I decided to turn to Smitten Kitchen for the cake recipe and chose a chocolate cake inspired by ding dongs, devil dogs and, in my opinion, whoopie pies (yum): basically a moist chocolate cake with marshmallow (7-minute) frosting. This isn't exactly the most verdant recipe, but the flour, eggs yogurt are all local; the butter, vanilla and evaporated cane sugar organic; the chocolate, coffee and cocoa powder organic and free trade - so not terrible! The adapted recipe will follow.


Chocolate Cake with Marshmallow Frosting
adapted from Smitten Kitchen

Cake: (I made a 9x13 rectangular cake, but this batter can also make two 10" round layers)

3 ounces fine-quality semisweet chocolate
1 and 1/2 cups hot brewed coffee
2 and 1/2 cups sugar (sucanat/evaporated cane juice)
2 and 1/2 cups flour (I used a local PA white pastry flour)
1 and 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 and 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil (I used organic sunflower)
1 and 1/2 cups whole milk plain yogurt (or buttermilk)
3/4 teaspoon vanilla

Preheat oven to 300˚F and grease and dust pan with cocoa powder. Line bottom of 9x13" rectangular cake pan with wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, yogurt, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.

Pour batter into pan and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool completely in pan. Run a thin knife around edges of pan and invert rack (or cake plate). Carefully remove wax paper and cool completely. Cake may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Marshmallow Frosting:

4 large egg whites
3/4 cup sugar
1/2 cup simple syrup*
4 tablespoons water
3 teaspoons pure vanilla extract

Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 7-8 minutes. Remove bowl from heat and continue to beat until slightly cooled and forms peaks. Mound frosting on top of cake.

*The recipe originally called for corn syrup. I could not buy or use this ingredient. The sugar syrup worked fine. To make bring to boil 1 and 1/4 cup evaporated cane juice and 3/4 cup of water. Boil until the liquid has reduced and when dropped onto cool plate is of a syrupy consistency.

Making Sweet Treats Local

I've noticed that other bloggers feel no need to apologize profusely after not having posted in ages. Perhaps because I am relatively new to this game I feel otherwise. Or maybe because it is in my blood to live a life fueled by a guilty conscience (thank you, Oma!). While struggling to do the reading and writing I need to do for grad school and in the process cutting out most contact with the outside world (probably not the best method), I feel a little voice in my head, berating me for neglecting my blog and thus being a failure, unable to get anything done. It's not a friendly voice, no. However, I do continue to eat and cook eco - it's really a no-brainer for me at this point, so I might as well have something to show for it and do my part in helping others see that the locavore or ecovore life isn't one merely for the elite, but also for the stressed out, poor graduate student types (and others!).
If you follow my reading tips, you may have noticed that there has been (or had been, I'm a bit behind the times...) a flurry of posts about the evil that is high fructose corn syrup. I told you from day one that I abhor this sneaky commercial sweetener that pops up in the most unexpected of places. There are many reasons to be suspicious of this government-preferred sweetener, but I am not going to get into it right now. You can look it up yourself, or check out these three posts. The former two were cross posted at Civil Eats, which is always a good place to start to see what is going on in the food and agricultural world these days.
Over at Farm to Philly we have monthly "challenges" which help contributors think creatively about local eating and cooking issues. Because of aforementioned abhorrence and having seen a similar challenge elsewhere on the blog-o-sphere, I recommended an alternative sweetener challenge, with a local twist! So obviously no refined cane sugar or coconut or palm based sweeteners (bummer) or agave, for that matter. But we do have at hand here in the North East (or Mid Atlantic - where is Philly?) honey, maple syrup, molasses (made from sweet beets), and fruit-based sweeteners like apple juice and applesauce. Delicious desserts can be made from local sweeteners.
Experimenting for a potluck I will host in a few weeks and wanting to play around with recipes to make something that uses no sugar, I came up with the following recipe for a honey applesauce cake. Now, I have never really "made" my own recipe. I certainly like to experiment, and this recipe too starts from a really standard recipe for a 1-2-3-4 cake that I alter a lot. Regardless, enough changes were made that this is pretty much a new recipe now, and I am excited about that! The frosting was adapted from a lovely blog, The Nourishing Gourmet, whose author attempts to promote "nourishing," and frugal cooking.

So here is how my Honey Applesauce (Cup)Cake(s) with Honey Vanilla Frosting came together.

Yesterday I made apple cider applesauce with CSA apples and local cider.

Today I started with the cupcakes themselves. I tried to make a recipe that could easily be doubled (or tripled).

Honey Applesauce Cake
preheat oven to 350˚F

1 ½ cups flour (local white pastry flour)
2 tsp baking powder
¼ tsp salt

½ stick unsalted butter – room temperature (1/4 cup)
1/3 cup honey
1 egg yolk (white to follow)
1 cup applesauce
½ tsp vanilla

½ cup milk

1 beaten egg white (soft peaks)

whisk together dry ingredients and set aside
separate egg
with electric mixer beat butter until creamy (about 1 minute)
add honey, beat for another minute
add egg yolk, beat for one minute (if multiplying the recipe, add egg yolks one at a time, beating for one minute each)
mix in applesauce until well blended and then vanilla

alternately, starting with flour mixture, add in flour and milk. do this by hand so as not to over beat ingredients

mix in half of the beaten egg white. fold in the second half.

divide batter amongst 12 cupcake liners or pour into one 9” cake pan.

bake cupcakes for approx. 20 minutes, cake for approx. 30 minutes, or until toothpick comes out clean.

You can see in the picture that the cupcakes fell a bit. Oh well.

Then came the very exciting frosting!

Honey Vanilla Seven Minute Frosting
adapted from The Nourishing Gourmet
2 egg whites
1/3 cup honey
1 tsp vanilla

In a double boiler or in a metal bowl over a pot with hot water, combine egg whites and honey. Beat with electric mixer until water comes to a boil. Continue to beat until soft peaks form (ca 7 minutes). Remove from heat and add vanilla. Beat until it seems substantive enough to frost with (medium peaks).

should be enough to frost 12 cupcakes or one 9” cake (I had some left over and made meringues).

Another first: I spooned the frosting into a plastic storage bag (I have about a trillion of these from the weekly granola I get in my CSA share), cut a hole in the corner and then piped the frosting onto the cupcakes. Don't they look like a delicious little army of local sweetness?!

German Apple Cake

A couple of months ago a recipe popped up on Smitten Kitchen (SK) which made my mouth water and stomach growl with excitement. The timing was perfect, as apple season was in full bloom and my CSA share was overflowing with crisp, delicious apples. If you haven't yet clicked on the click and the apple-reference wasn't clue enough: apple cake. Smitten Kitchen's mom's apple cake. Jewish apple cake. German apple cake. All one in the same: cinnamon-kissed apples suspended in moist, cakey goodness.

Some of you might be comparing the date of my post and the date of the SK post and commending my self-control. Don't delude yourselves! I have made this cake three times now. A few days after the post I made a perfectly scrumptious cake which looked like it had come into contact with a bomb (not to be insensitive towards recent world events). In my gluttonous exuberance, I pulled the cake out of the oven and turned that tube pan over and attempted to shake the cake out. For some reason, I did not think to let the cake cool down before forcing it out of the pan. Instead of the intact disc you see in SK's picture, I had cake pieces. But oh was it good. And, yes, I ate it all by myself. How could I share such an ugly cake?
A few weeks after that I went apple picking with friends. A portion of these apples were set aside for take two of "German" apple cake baking. This time I carefully cut out some wax paper to fit the bottom of the form and decided to not shake the cake out right away. I was too good at greasing, flouring and lining the pan, because the cake fell right out of the form (again while it was way too hot) when I attempted to let it cool upside down, and it cracked in the middle. Still, it looked a whole lot better, but I think it could have baked a tad bit longer, as it was TOO moist (in my opinion, though others -- yes, I shared it this time! -- claimed it was fine).
So...take three! I mentioned yesterday that today is my last day of teaching for this academic year. I have been teaching an accelerated German language course (2 semesters of elementary German in one) and tomorrow I am treating my students to some breakfast: local multi-grain bread, organic butter, local swiss cheese, homemade plum-honey preserves, local raw honey and a "German" apple cake. Fingers crossed, I managed to finally make a cake that was both tasty and intact! Miraculous.
Now, you might be wondering why I keep putting German in quotations. The original recipe is sweeter than any cake I have ever eaten in Germany. But fruit cakes abound in Germany, and though this recipe definitely comes from the USA, its origins clearly are German. I have tweaked the recipe (reducing sugar, etc), and I think this final version is just right.

On another note: I am up and posting on Farm to Philly now! The first post is strikingly similar to my maiden post here, but I will attempt to avoid overlap with future posts.







A couple of notes to the recipe: I used sucanat (organic) which I ordered in bulk from Four Worlds Bakery. It's darker than some of the organic cane sugars you get in the store, which lent the cake a nice rich, almost chocolaty color. The flour I used was also ordered in bulk from Four Worlds Bakery: local, organic Pennsylvania white pastry flour. Michael Dollich mills all of his own grains in his bakery, so I know that this is the freshest flour I could ever have access to. The eggs and apples were local and organic, as well. The original recipe calls for orange juice. I used to keep orange juice in the fridge for a friend, but, honestly, I never keep it in the house for myself, though I do like it. I had been using local apple cider instead. Today the co-op was out, so instead I juiced a couple of crispin apples myself. I don't know why I hadn't thought to do this for the other two tries; I always have apples and my juicer sits pretty in a corner on the counter.

German Apple Cake
adapted from the Smitten Kitchen recipe

6 apples (I used york apples this time, but any firm, tart baking apples will do!)
1 tablespoon cinnamon
5 tablespoons sucanat (or any other, preferably organic, not too refined sugar)

2 3/4 cups flour
1 tablespoon baking powder
1 teaspoon fine sea salt
3/4 cup vegetable oil (I used sunflower oil this time, canola and a canola/olive oil mix in the past!)
1 1/4 cups sucanat
1/3-1/2 cup apple juice (start with 1/3, add more if the batter is too too thick)
2 1/2 teaspoons vanilla
4 eggs

Preheat oven to 350 degrees. Grease a tube pan and dust it with flour. Cut out a piece of wax or parchment paper to fit the bottom of the tube, to ensure the cake doesn't stick (If you have your own tricks for this, go ahead and use them -- I'm clearly no expert here!). Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, apple juice, sucanat and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

Don't be too greedy and allow the cake to cool before shaking it out of the pan, unless you want to eat the cake crumbles by yourself (which is a valid option, of course!).

Obama Cake

For an election party, my friend Alexis skillfully decorated the pumpkin chocolate chip cake I had baked.
I am thankful that this cake was enjoyed in honor of our new president elect, Barack Obama. The tension leading up to this election has completely drained me and I am without words. I leave you with the pictures of Alexis and her excellent work at painting Obama's face with the chocolate ganache I made (I didn't have the heart to buy corn syrup icing at the store).