Rhubarb Almond Cake

Pastry Affair turned seven this week—a milestone I never imagined when I started this blog so many years ago. 

Blogging has evolved since I began sharing my own recipes and stories. This year more than any other I have felt the pressure to do more and be more. The list of things I "should" be doing to improve this space stretches the length of a page. It is easy to get caught up in comparisons, to feel as if my voice is not enough when it's not coming from a professionally designed website and broadcast across a half dozen beautifully curated social media accounts. At the same time, these comparisons feel so silly. Blogging was never meant to be a competition. There is a place for every voice; our diversity only strengthens us.

I spent time this year reflecting on this space. Pastry Affair has meant very different things to me at different times—a reprieve from reality, a creative haven, a community. I have shared recipes as many as three times a week when I was seeking a sense of purpose, and as little as once a month when I found that purpose as a teacher in a high school classroom. This past year I also did something unusual by taking an unannounced break. I spent a weekend building up a few recipes to share during my absence, and turned off my oven for a solid month. I learned we sometimes need vacations even from the things that bring us joy—when we return, it is with a new energy and excitement.

Though my relationship with this space is ever-evolving, I have enjoyed the journey and the company I have had along the way. Thank you, dear readers, for being the loving, supportive constant that makes this space feel like home.

In the past I've celebrated the blog's anniversary with bold layered cakes, but this year I opted for a simpler, seasonal cake. Growing up, there was an immense rhubarb plant in the backyard. Around late May, the first stalks were ready to harvest; the clean, tart flavor of the rhubarb holds a special place in my memory.

This rhubarb almond cake allows both the tart rhubarb and rich almond flavors to shine. The fresh rhubarb lends moisture to the cake and the almonds provide a grounding profile. The cake is most reminiscent of a pound cake once it has had a chance to cool. The top of the cake is sprinkled with almonds and raw sugar, which provide a sweet contrast to the produce. I adore that the rhubarb carries a tartness after baking, but if you prefer a sweeter cake, cut back on the amount of rhubarb and sprinkle a little more raw sugar over the top. 

Rhubarb Almond Cake is a seasonal snacking cake that balances flavors both sweet and tart. The cake starts with a rich, almond cake batter infused with almond meal and almond extract. Rhubarb is cut and layered in the center and on the top to provide a tart contrast. With a sprinkling of sliced almonds and sugar, the cake bakes up into a treat that is a delight to share. For a better finished product, I suggest cutting the rhubarb into smaller pieces than shown in the photographs. The smaller pieces fit nicely on a fork and provide a more balanced flavor between sweet and tart from bite to bite. 

One Year Ago: Chocolate Banana Baked French Toast
Two Years Ago: Perfect Pie Crust (tutorial) & Berry Balsamic Pie
Three Years Ago: Roasted Strawberry Red Wine Popsicles 
Four Years Ago:  Fresh Strawberry Cake, Whole Wheat Almond Waffles, Pineapple Rum Cocktail, & Nutella Banana Bread
Five Years Ago: Rhubarb Custard Tart, Chocolate Almond Ice Cream, Rhubarb Muffins, Coconut Waffles, & Mocha Granola
Six Years Ago: Parmesan Crackers, Pina Colada Cupcakes, & Strawberry Rhubarb Lemonade
Seven Years Ago: Chocolate Coconut Granola & Sour Cream Sugar Cookies

Rhubarb Almond Cake
Adapted from Floating Kitchen

Yields 10-inch cake

1/2 cup (113 grams) butter, room temperature
1 cup (200 grams) granulated sugar
2 large eggs
1 cup (225 grams) sour cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups (180 grams) all-purpose flour
1/2 cup (50 grams) almond meal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
12 oz (0.75 lb or 340 grams) rhubarb, sliced into 3/4-inch pieces (roughly six 15-inch stalks)
1/3 cup (30 grams) sliced almonds
1 tablespoon raw or turbinado sugar

Preheat oven to 350 degrees F (180 degrees C). Grease a 10-inch spring-form pan and set aside.

In a large bowl, beat together butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well between additions. Beat in the sour cream, vanilla extract, and almond extract until uniform. Gradually add the flour, almond meal, baking powder, and salt, mixing until uniform. 

Spread 1/2 of the cake batter in the prepared pan. Layer 1/2 of the rhubarb pieces in concentric circles. Spread the remaining batter evenly over the top. Layer the remaining rhubarb pieces in concentric circles. Sprinkle evenly with sliced almonds and raw sugar.

Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing spring-form and cooling completely. Serve with a dusting of powdered sugar.

Baked Lemon Poppy Seed Doughnuts

The romance of winter is fading as we enter the depths of the season. The novelty of the crisp, cold air has worn off; we pay no mind to the fleeting clouds materializing and dissipating in time with our breaths. The white snow has darkened, developing an industrial look to match that of the bustling city in which it lay. This month takes on the color gray for me, a match in both weather and mood.

The color gray is washed out. The vitamin D levels drop. The color gray is exhaustion. The news cycle (and the ensuing emotions) is inescapable. The color gray is fatigue. The days blur together in repetition and familiarity. To step out of these gray surroundings, I spent Saturday at an art museum, enveloping myself in a world of color, choosing to step away from my gray reality for a few hours. The atmosphere in museums carries a certain stillness about it, revealing a rich history with a closer look. It is about finding a new perspective in the unexpected pieces that draw the idea and speak to an inner truth.

If you are surrounded in gray, take time to embrace color—whether it be in nature, literature, or an art museum on a Saturday afternoon. Color is the antidote to the oppressive, stifling gray.

The gray began its slow descent back into my life on Sunday, surfacing in my baking and photography. At least until the color of the fruit basket caught my eye; the pink grapefruits and sunshine lemons a reminder of the artwork from the day before.

Lemons are a winter fruit, bright yellow and acidic. When combined with the sweetness of sugar and the subtle nuttiness of poppy seeds, the lemon takes on a bold, vivid flavor.  These  baked lemon poppy seed doughnuts may have a simple, monochromatic appearance, but the taste is a genuine pop of color in a gray landscape.

Baked Lemon Poppy Seed Doughnuts have a bold personality. The batter is infused with lemon zest and crunchy poppy seeds. The baked doughnuts have a cake-like texture. Don't skip the lemon glaze on these doughnuts—the glaze is mixed with fresh lemon juice and provides a bright, vibrant flavor to the overall dessert. The recipe can be doubled to fit your needs.

One Year Ago: Cacao Hot Chocolate & Bruleed Lemon Tart
Two Years Ago: Cranberry Orange Muffins & Pear Vanilla Sorbet
Three Years Ago: Double Chocolate Brownies, Pear Chocolate Scones, & Honey Oat Bread
Four Years Ago:  Rosemary Sandwich Bread, Cranberry Flax Muffins, Chocolate Ginger Cookies, & Vanilla Marshmallows
Five Years Ago: Cinnamon Sugar Cake, Vanilla Bean Pudding, Soft Chocolate Chip Cookies, & Dark Chocolate Oatmeal
Six Years Ago: Chocolate Marbled Banana Bread, Cranberry Wine Spritzer, Quick Chocolate Cake, & Frosted Yellow Cake

Baked Lemon Poppy Seed Doughnuts

Yields 6 doughnuts

Lemon Poppy Seed Doughnuts
1/3 cup (70 grams) granulated sugar
Zest of 1 1/2 lemons
2 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla extract
1 1/4 cups (150 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon poppy seeds
2 tablespoon lemon juice
1/3 cup (80 mL) milk

Lemon Glaze
1 1/4 cups (140 grams) powdered sugar
1-2 tablespoons lemon juice
Poppy seeds, for sprinkling

Preheat oven to 350 degrees F (180 degrees C). Grease a standard-size doughnut pan.

In a large mixing bowl, whisk together the sugar and lemon zest until fragrant. Whisk in the vegetable oil, egg, and vanilla. Stir in the flour, baking powder, salt, and poppy seeds. Stir in the lemon juice and milk until uniform. 

Transfer the batter to a pastry bag (or large resealable plastic kitchen bag with the corner snipped off). Fill the depressions in the prepared pan with the batter until 2/3 full (alternatively, if appearance does not matter, you could spread the batter into the pan using an offset spatula, but this results in more unevenly shaped doughnuts). Bake the doughnuts for 12-15 minutes, or until puffed and a toothpick inserted into the center comes out clean. Cool in the pan for 5-10 minutes, before transferring to a cooling rack to cool completely.

For the lemon glaze, stir together the powdered sugar and lemon juice until smooth. If the glaze is too thick, thin with a teaspoon or two of additional lemon juice.

Dip the cooled doughnuts into the glaze, allowing any excess to drip off. Sprinkle poppy seeds on top. The glaze will take 10-15 minutes to set, depending on the thickness.

Poached Pear Gingerbread Loaf

The holiday season has arrived, with lights glowing and bells jingling. I spent the week of Thanksgiving visiting family, enjoying the food, and spending time in each other's company. It felt wonderful to get away from the everyday for awhile, to refresh and unwind in a familiar presence. Now that I am back home, I am finding it difficult to fall back into the daily routine (and even harder to wake up to the morning alarm). However, the excitement of the holiday season is in the air—on television, in stores, and on the faces of my students—which keeps the energy high. 

I haven't caught the holiday spirit yet, but I imagine spending more time in the kitchen baking up holiday classics will make the spirit easier to find.

The holiday season is one of my favorites for baking. While there will always be the traditional foods (like Grandma's Honey Cookies), I like to use the holidays as an excuse to try new ideas. When Wolf Gourmet asked me to test their countertop oven, it felt like permission to play in the kitchen. I currently live in a small, one bedroom apartment, where space comes at a premium. I initially thought I would store the countertop oven in the closet when it wasn't in use, but I use it so often now that it found a permanent place in my kitchen.

This countertop oven is great for baking, but I use it just as often to heat up a quick dinner. It takes much less time to heat up (and is much more energy efficient than my current standard conduction oven). The countertop oven also has a "Proof" setting, which is a low-temperature setting that helps yeast dough rise faster than it would at room temperature. I have tried to mimic this setting in my standard oven without success, so my yeast doughs—whether pizza or bread—find their way in the countertop oven too. 

My favorite oven setting by far is convection. The convection setting circulates the air in the oven, which provides more uniform heating and reduces baking time up to twenty-five percent over a standard conduction oven. When I first made this Poached Pear Gingerbread Loaf, the loaf cake baked in 40 minutes instead of the usual 55 minutes. The convection setting also allows the food to bake more evenly, which means that my loaf cake was tender all the way through (my standard conduction oven tends to overbake the outside before the inside is done).

The countertop oven is relatively small (after all, it does fit on the countertop), which limits what you can fit inside. It will not fit half sheet pans or a few of my unusually shaped pans, but it will fit a standard 9 x 13-inch pan, which accomodates most dishes or desserts you will bake. The standard kitchen oven is not replaced, but the countertop oven can complement your current oven, especially during the holiday season when having more than one oven for baking or entertaining is ideal.

Edit: Giveaway closed.

Poached Pear Gingerbread Loaf is a cake with sophisticated flavors. Pears are poached in spices and white wine, rendering them soft and sweet. The poached pears are placed in a loaf pan and surrounded with gingerbread cake batter. The gingerbread is made with fresh ginger, which lends a bold, spiced profile to the cake. The pears bake up beautifully in the loaf cake, adding a soft contrast to the strong flavors of the cake. Drizzle each slice with white wine syrup before serving.

Two Years Ago: Almond Espresso Cookies
Three Years Ago: Pumpkin Streusel Muffins & Cranberry Upside Down Cake
Four Years Ago: Gingerbread Muffins, Persimmon Cake, Lemon Cranberry Scones, & Chocolate Pomegranate Tart
Five Years Ago: Pumpkin Chocolate Granola Bars, Banana Cocoa Smoothie, Pumpkin Panna Cotta, & Honey Cookies
Six Years Ago: Sugar-Coated Daydreams, Blueberry Brownies, & Pear Chips

Poached Pear Gingerbread Cake

Yields 1 loaf

Poached Pears
3 Bosc or Bartlett pears, peeled with stems left on
1 bottle (750 mL) white wine
1/2 cup (100 grams) granulated sugar
1 cup (250 mL) water
1 vanilla bean, cut in half and seeds scraped
Peel from 1/2 an orange
3 cinnamon sticks

In a medium saucepan, combine all ingredients and heat until boiling. Reduce heat and simmer for 15-20 minutes, or until a knife easily pierces the pears. Remove pears and set aside.

Run remaining liquid through a fine mesh strainer to remove solids and continue to simmer the liquid until it thickens into a syrup that can coat the back of a spoon, about 45 minutes.

Gingerbread Loaf Cake
1/2 cup (120 mL) dark molasses
2/3 cup (140 grams) dark brown sugar, packed
1/2 cup (120 mL) vegetable oil
2 large eggs
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 tablespoons freshly grated ginger, lightly packed
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 cups (240 grams) all-purpose flour
2/3 cup (170 mL) milk

Preheat oven to 350 degrees F (180 degrees C). Line a 10 x 4-inch loaf pan with parchment (it helps to transfer the loaf after baking), grease lightly, and set aside.

In a large mixing bowl, mix together the molasses, brown sugar, and vegetable oil. Whisk in the eggs. Stir in the baking soda, baking powder, spices, and salt. Alternately, fold in the flour and stir in the milk until uniform. 

Place poached pears in prepared pan and spoon gingerbread batter around the pears. Bake for 50-60 minutes, or until a tester inserted into the cake comes out clean. Cool for 10 minutes before using parchment to transfer loaf to a cooling rack to cool completely.

To serve, dust loaf with powdered sugar and drizzle each slice with poached pear syrup.

Disclosure: A complimentary countertop oven was provided for review by Wolf Gourmet. As always, all thoughts and opinions are my own.