Blueberry Lemon Buttermilk Cake with Ginger Cream Cheese Frosting

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You know, I’ve always been averse to baking professionally because, well, I’ve already tried to turn one of my passions into a career and I’m not sure I’m the better for it (sarcastic thanks to high school theater teachers who gave me too much encouragement).  Also I like having a stress reliever which doesn’t keep me up at night, memorizing lines and reevaluating life choices. AND which tastes delicious and makes people happy. Seriously, everyone likes being made a cake. Not everyone likes sitting through experimental clowning meditations on life and Brecht.

Daniel had a birthday and so of course I made a cake (also we’re going to a knife skills class today that I couldn’t be more excited about!). Mmm. The flavor combination came from a blueberry-ginger-almond biscotti we were selling at work and that everyone raved about. But alas, as I am almond-digesting deficient, I had to translate the flavor combo to an acceptable alternative. And hence was born the blueberry (and lemon) buttermilk cake with ginger (cream cheese) frosting. The parts in parenthesis were not part of the original plan but I’m glad they finagled their way in to the final picture.

I did no innovating here, just combined recipes scourged from across the vast blogosphere. Thank you, baking blog ladies, for creating such lovely recipes! I got the layer cake recipe from Sally’s Baking Addiction (it stayed moist for DAYS!), and the fresh ginger frosting from blahnik baker.  No need for me to post their already-perfect recipes, but I urge you to check them out and then combine them! And then cover the result with crystallized ginger and invite a bunch of friends over.

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And while I’m at it, here’s the lovely cake I made myself for my birthday last August — Joy the Baker’s oreo-strawberry bonanza piled high with slightly-too-sweet oreo buttercream frosting. Everyone needs cake on their birthdays, even (especially) if you make it yourself. Even my dentist agrees, who gave me a slice of cake after my 9 am birthday dental session! I think he felt really, really bad.

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I think I’ll stay an amateur cake maker for now, but I have a pretty good photo collection going on if I change my mind someday, right??

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10 Summer Foodie Moments

1. My birthday: always deep in August, when summer is winding down. This year spent on Fire Island, grilling everything possible, going to the beach every day, and winning the local trivia bar night. Which led to free beer koozies, fire ball shots, and maybe some inappropriate ocean usage. Shh.

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2. My roommate had a thriving roof top garden! We ate so many fresh tomatoes and herbs in everything. Herbs make the world go ’round.

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3. My uncle turned 60 and had a surprise birthday! I was commissioned to make a cake, and you can never go wrong with a smitten kitchen classic. 

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4. Daniel and I spent the Fourth of July with his family in Texas. We went to a real bonafide Texan Rib-B-Q! This Northerner Jewish vegetarian was out of her comfort zone. (But I did consume a “cowboy cauldron” rib and enjoy it thoroughly.) (Also please note Daniel’s impressive plate.) We also went on a road trip for kolaches! Aka Czech/Texan baked donuts, either savory or sweet. (Get a really good version in NY at Brooklyn Kolache Company.)

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IMG_12995. Yesterday I ate a pretty awesome bagel, just because. From Black Seed Bagels, a trendy new Lower East Side place. It was after a pretty terrifying audition for a Chase Bank commercial, which happened accidentally by being scouted at my current employment bakery. Everyone else there was a 6′ sexy European model, so I would say my bagel was justified.

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6. In other cooking news, my CSA made me pretty darn proficient at cooking Swiss Chard. Especially here, as part of a complete breakfast. And also rhubarb! As a crucial part of this stewed honey rhubarb and fresh mint ice cream experience.

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7. My mom and sister came to town! A highlight was our dinner at Fat Radish, followed by amazing strange dessert at Mango Mango Dessert (probably the worst website I’ve come across recently and by that I mean BEST). I love nothing more that sticky sweet fruity ricey desserts in the middle of summer. Mmm.

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8. Many mid-day World Cup watching sessions turned into mid-day snack quests. Enter: the macaroni and cheese pizza. Aka the baked ziti pizza. Aka maccheeziti pizza. Yup, that entire slice happened.

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9. At the beginning of the summer, Daniel’s brother and sister-in-law joined us for a week of eating, climbing, and exploring. One highlight was mac and cheese night–we used our favorite recipe from Homeroom in Oakland as the base, and made it our own with smoked gouda, fontina, cheddar, and parmesan. Love any excuse to make mac.

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10. For recent birthday celebrations, my awesome friends joined me for a park picnic. Daniel, (at my request), popped his layer cake virginity with this beautiful creation. We had to even out the bottom layer, and so it became a cake cookie. I made Ottolenghi’s carrot salad, and my amazing friends made tomato quinoa salad, potato salad, nectarine & mozzarella salad, deviled eggs, sangria, etc. I’m a lucky lady. photo 1photo 1

Here’s to hoping fall is just as delicious! Apple-everything: I’m ready for you.

 

 

Mostly-Rhubarb, Really Easy, Cake

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When your college best friend moves to Chicago and becomes part of a traveling puppet company, the least you can do is make the whole lot of them dinner when they and their giant van come rolling through Brooklyn. The play, which was a beautiful, shadow-puppet-filled ode to eccentric friendships, impossible ambitions, and unexpected loneliness, filled me with admiration for this roving band of puppeteers and their realized vision. They had ravenous appetites, but I guess hours in a van with bell pepper and beef jerky sandwiches *ew* can do that you. We had a delicious and quickly cobbled together meal of pasta, homemade sauce, CSA salad, focaccia, and beer.

This recipe is not at all related to that meal.

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Except for, too-long after the fact, I discovered a forgotten bowl of strawberries in the nether region of the fridge that had been intended for dessert that night. It was discovered when I had already embarked upon a late-night rhubarb cake endeavor, to find I was half-a-cup short on fruit. And then, lo and behold, somehow Fridge God came through with these miraculously still-intact berries, who were begging me to hang out with their edgier counterparts. And obviously I acquiesced, since the smell of buttery rhubarb and strawberries having a juice cleanse in a sauna at midnight thirty is the stuff of which dreams are made.

…as are, apparently, giant spiders in a forgotten mansion haunting the prince of England, who is courting my sister…

….or, if you’re Daniel, an amputated hand of a salsa dancing acquaintance…

Dreams. Weird.

rhubarbcake ingredients

Mostly Rhubarb Cake
barely adapted from The Seaside Baker

1 cup plus 2 tbsp flour
3/4 tsp baking powder
pinch of salt
2/3 cup granulated sugar, plus 2 tbsp for top of rhubarb
3 eggs
3 tbsp butter, melted
2 tbsp buttermilk, but I used Mexican sour cream because that’s what was in the fridge, and it totally worked!
1 tsp vanilla
2 cups diced rhubarb and strawberries, mostly rhubarb
zest from 1 lemon

Preheat oven to 350 degrees.

Mix together diced rhubarb, strawberries, and lemon zest. Let sit.

Mix eggs and 2/3 cup of sugar with a fork until frothy. Add melted butter, vanilla, and buttermilk. Stir in flour, baking powder and salt and mix to combine.

Cut out a parchment paper circle to fit either a 8 or 9 inch cake pan (use whatever you have!). Pour batter into the prepared pan and sprinkle fruit over the top. Then sprinkle 2 tbsp sugar evenly atop the fruit. Don’t scrimp on or skip this step! The sugar helps the fruit becomes all jammy and delicious during baking.

Bake for 35-45 minutes, or until a knife comes out clean. Eat warm and swoon.

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I baked this cake on a Monday night. Came back Wednesday morning and found an empty pan in the drain board and this in the fridge:

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Awww how sweet, the roommates saved me the last piece!