blitztorte

another CoOp standard, also from Joy '97.  multiply by 1.5 for a 9x13-inch or two 8- or 9-inch round pans.

and, please, zest the lemons before juicing them.

preheat oven to 350F, grease and flour a 9x9-inch cake pan.

sift together:

• 1 c. all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt (omit if butter is salted)

in stand mixer, beat until creamy:

• 1/2 c. butter

add gradually and beat 3-5 minutes:

• 1 c. sugar

beat in one at a time, and add:

• 3 eggs
• 1 tsp grated lemon zest
• 2 Tbsp lemon juice

stir in flour until just smooth, pour into pan and, optionally, top with:

• 1/3 c. sliced almonds or other nuts
• 1 Tbsp sugar

bake 30-35 minutes, until just the edges turn brown.

ginger cake

This recipe, from the Joy of Cooking 1997, was one of my favorites to make for CoOp dessert, tripling these quantities for a half-sheet pan.  Presumably, 1.5x would yield enough for a 9x13-inch, bundt, or 2-layer cake.

a food processor is really helpful to grate the ginger, or chop it finely.

preheat oven to 350F, grease and flour a 9x9 cake pan.

sift together:

• 1 1/2 wheat flour
• 1 tsp baking soda
• 1/4 tsp salt (omit if using salted butter)

mix in another, large bowl:

• 1/2 c. brown sugar
• 1/4 c. molasses
• 1/4 c. corn syrup, agave, honey, or molasses
• 1 large egg
• 1/2 c. minced fresh ginger

combine and melt in a saucepan

• 1/2 c. butter
• 1/2 c. water

whisk hot butter-water into molasses mixture, stir in flour just until smooth, pour into prepared cake pan and bake until done, 25-30 minutes.

banana bread

I got a new mini-moleskine and since the old one includes the recipe of nearly every cake I baked in the past year, i'm copying them up here.  this one is sourced from some website.

preheat oven to 350F, butter and flour a loaf pan.

mix:

• 3-4 mashed ripe bananas
• 1/3 c. melted butter
• 3/4 c. sugar (try 2/3?)
• 1 egg, beaten
• 1 tsp vanilla

combine:

• 1 tsp baking soda
• pinch salt
• 1 1/2 c. flour (try part or all whole wheat)

mix dry into wet, pour into prepared loaf pan, bake ~60 min until done, remove from pan and cool.

cranberry apple walnut cake

from one of the Moosewood cookbooks, I'm not sure which.

preheat oven to 350F, grease and flour a 9x13-inch cake pan or bundt pan.

cream together in a large bowl:

• 1/2 c. vegetable oil
• 1 c. packed brown sugar

add and beat well:

• 2 eggs
• 1 tsp vanilla

sift together:

• 2 c. whole wheat flour
• 1 tsp baking soda
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp salt

add dry ingredients to wet, combine thoroughly.  stir in:

• 2 c. sliced or grated apples
• 1/2 lb. cranberries
• 1/2 c. chopped walnuts

bake until done, 45-50 minutes for sheet cake, or 55-65 min for bundt.