Saturday, January 30, 2010

Saturday Blog Showcase- Heritage Cake

When I decided to become a part of the Saturday Blog Showcase, I had no idea how difficult it would be to choose a recipe to post every week. The problem is there are so many wonderful recipes and terrific blogs! This week the Saturday Blog Showcase is hosted by Lori at All That Splatters.
 
I found Susan's blog, Savoring Time in the Kitchen, by her comment on La Table de Nana. When I clicked on her post, I knew I had found the recipe to showcase. A butter cake in a spiral cake pan called Heritage from Williams and Sonoma. 
 
I was in San Francisco and fortunately just 2 blocks from the WS store at Union Square. So of course I ran right over and bought it. 
  
The day I made the cake, there was a surprise snow storm in White Plains. Dusted with confectioners' sugar, the cake looked perfect with the snowy back drop.
I had to fight my family off to get my pics. Every time I left the kitchen, someone would grab a knife and try to cut a piece. This cake would be delicious served with a citrus or berry compote. Before I could try any of these variations, my cake had been devoured. If you have teenagers in the house I would recommend baking two!
 
A few notes, the recipe is on the label, but the brown text on blue paper is impossible to read easily. What were they thinking? I've included the recipe, and you can download it here
When you fill the pan, only cover the bottom with batter and tap it on the counter to remove the air bubbles. Continue filling and tapping to remove any excess air.  I waited until I had filled the pan to tap it and still had these unsightly bubbles which ruined the look of the cake.

Heritage Bundt Cake
Williams and Sonoma Kitchen, slightly adapted

2 3/4 cups all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon salt
16 tablespoons unsalted butter
1 1/2 cups granulated sugar
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup milk
Confectioners' sugar for dusting

Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325 F (165 C). Grease and flour the pan, tap out the excess flour.

Place flour, baking powder and salt in a bowl and whisk together to mix.

In the bowl of an electric mixer, fitted with a paddle, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally until scrape down the sides. 

Add the eggs one at a time, beating well after each addition. Beat in the vanilla just until incorporated.
Reduce the speed to low and add the flour mixture in three additions alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. 

Spoon the batter into the prepared pan, spreading the batter so that the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.
Gently tap the pan on the counter to loosen it. Invert the pan over a cooling rack and allow to cool for 2 hours. Before serving, dust with confectioners' sugar. Serves 16.
 
 All text and photos are property of The Gypsy Chef

27 comments:

  1. No wonder you rush over to buy it! Looks pretty yummy. Btw, love the pictures!

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  2. I have been eyeing that pan for some time now, such a beautiful, dramatic design ~ and you certainly did the cake justice.

    It looks irresistible, no wonder it didn't last long. Very nicely done!

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  3. As someone who is culinarily challenged I love your recipes. I just check your blog and let you decide what I am going to eat this week. A wonderful excuse to eat cake. Your photographer does an excellent job!

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  4. Bubbles or not, it still looks delicious.

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  5. My Little Space, Thanks!

    Buffalodick, Love the pun darlin'

    Mari, Thanks, just buy the pan! It's a beauty and releases so easily.

    Paying attention, glad I could inspire you!

    danalicious, Thanks, that's sweet.

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  6. Gorgeous! I am so smitten by pretty cakes. Too bad I can't bake them.

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  7. that spiral cake is the most beautful plain cake I have ever ever seen!!!!! I wld kill for a pan like that! well maybe not but almost :))

    beautifuly baked!!!

    xoxo
    zurin

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  8. that is so beautiful, like a swriling snow storm, but edible!

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  9. Gorgeous cake Pam, love the shape, it looks yummy too, no wonder it didn't last long....and you've photographed it beautifully!!!

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  10. Pam, This cake is so easy. I bet you can bake cakes. Your just keeping your talent a secret!

    Zurin, Thanks. As soon as I saw this pan I had to have it! Get yourself one!

    Once in a blue moon, Isn't it just. The swirls inspired me. I am planning more cakes with this pan.

    Neeta, Thanks for visiting! And thanks for the compliments. They mean a lot coming from you. You are a wonderful photographer.

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  11. My post is gone:( I wrote yesterday to say I had fallen in love with Susan's pan too and That I see you and Mary did too..Your cake is gorgeous!! I wonder where my little post went~:(

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  12. Monique, Not sure where your post went, but I think great minds think alike:)
    Pam

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  13. I have an award for you. Please feel free to stop by and collect the button. Have a wonderful day!

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  14. Wow, beautiful! I have a particular fondness for bundt cakes and this one is so classic and elegant. I'll definitely have to remember this next time I'm in a cake-y mood... :)

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  15. Such a lovely cake. I need that pan:)

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  16. WEll, that does it. I am going to find a WS pan. :-) Your cake and photography are a winning combination, a joy for the senses.

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  17. What a gorgeous pan! I'd be sorely tempted to try to slice the cake on a diagonal, to follow the spirals. Stupid idea, eh? You'd lose the wonderful shape of the cut piece.

    This is on my list now...

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  18. Kristy, Thanks! Always a joy to visit your sight!

    HD, Thanks!

    Maria, WS, It's yours for the taking. Can't wait to see what you bake in it!

    Micheal Lee West Thanks! Your sweet!

    Kate, My son said the same thing! We decided to try it next time. Shall I add the pan to the list?

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  19. Popped in to say hi! That cake looks great!

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  20. I've seen that pan in WS. Really wanted it. Now I have to have it. This cake is wonderful!
    Susan has a super blog, so it's no surprise the cake is delish!

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  21. The Blond Duck, Thanks for dropping by!

    Barbara, As we say in New York, "Treat Yourself, You deserve it!"

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  22. How did I miss this??? What a beautiful cake! I love the pattern of the pan - you treated yourself well! ;-D

    I'm copying down this recipe. And looking for that pan!!

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  23. Hi Lori, The recipe is on the pan. Compliments of Williams Sonoma

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  24. Pam, if you add that pan to the list, I can promise you some truffled truffles...

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  25. i'm pretty sure that has to be the neatest cake shape i've ever seen. i'm sure the pan costs an arm and a leg, but i can only imagine i'd get my money's worth pretty quickly from all the compliments i'd get for one of these cakes. nifty.

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  26. I really love that pan. Thanks for featuring it!

    :)
    ButterYum

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