Honey Vanilla Pound Cake

One of my girlfriend's made this cake for me and I just knew Forrest would love it.  I didn't have extra large eggs, so I had to modify the recipe.  The cake rose very high and browned very quickly.  I think a lower temperature for a litle bit longer would have been the best way to go.

Honey Vanilla Pound Cake
adapted from Ina Garten

1/2 pound unsalted butter, room temperature
1 1/4 c sugar
5 large eggs, room temperature
2 T honey
2 t pure vanilla extract
1 t lemon zest
2 c sifted cake flour
1 t kosher salt
1/2 t baking powder

Preheat oven to 350. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2" loaf pan. Line the bottom with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measureing cup but do not combine. Wit the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each eggg to become incorporated before adding the next egg.

Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatul and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

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Bubbly Pear Cupcakes

This was one of the recipes that I "auditioned" for a recent bridal shower that I hosted.  The cupcakes were delicious- moist airy.  However, they seemed to lack flavor- there wasn't a particular showing of pear or champagne.  When making again, I'd add some cinnamon & maybe use brown sugar instead.


Bubbly Pear Cupcakes
Adapated from YumSugar

For cupcakes:
2 3/4 cups of flour
1 1/2 tsp baking soda
pinch of salt
2 sticks of butter
2 cups sugar
3 eggs
1 tsp vanilla
3 firm-ish but ripe pears, peeled, cored and grated
1 cup champagne

For frosting:
1/4 cup (1/2 stick) butter, softened
8 oz cream cheese, softened
5 cups powdered sugar (sifted)
4 tbsp champagne
1.Preheat oven to 350F.
2.In a small bowl sift flour, baking soda and salt. Set aside.
3.In mixer (or large bowl), cream butter and sugar until well mixed and airy.
4.Add eggs, one at a time, making sure each one is full incorporated before adding next.
5.Slowly add in flour mixture - I do it 1/3 at a time - making sure it is fully incorporated.
6.Stir in vanilla and champagne.
7.Stir in pears.
8.Line a cupcake tin with cupcake liners.
9.Scoop an even amount of dough into each cup - I filled them to the top. You should have enough for about 24 cupcakes.
10.Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color.
11.While cupcakes are baking, make frosting. Mix cream cheese and butter together. Add powdered sugar and whip until smooth. You can add more powdered sugar if desired.
12.Remove cupcakes from oven and cool in tins for 2 minutes. Transfer to cooling rack.
13.When cupcakes are completely cooled, top with frosting.

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