A Spring Potluck with Whole Foods Market and Instacart

spring potluck with whole foods market and instacart | apt 2b baking co
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spring potluck with whole foods market and instacart | apt 2b baking co
spring potluck with whole foods market and instacart | apt 2b baking co
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Rhubarb and Rye Upside Down Cake | apt 2b baking co

Every Spring when the weather finally warms up enough that the cherry trees start to blossom it seems like everyone in Brooklyn emerges from hibernation. We all trade our winter jackets and scarves for lighter gear and sunglasses and our neighborhoods finally feel bustling and busy again. Warm weather also makes it much easier to convince friends to leave their cozy apartments to hang out. I'm a big fan of the casual weeknight potluck and while potlucks are just about the easiest way to entertain, there's a little trick I use to make it even easier on me - grocery delivery from Whole Foods Market.

It is such a time saver whether I am hosting a little get together or I am in the middle of a shoot and realize that I need another bunch of parsley or a pound of butter or whatever. I work by myself most of the time so in the middle of a busy workday it super convenient to hop on my phone and order whatever I need without leaving the kitchen and interrupting my workflow. It also makes entertaining on a weeknight totally doable because while I work I can also order up the ingredients for perfect cheese plate and dessert, and it is delivered straight to my door - my pals can bring the rest :) 

The cake pictured here is one of my very favorite Spring recipes from my book - a Rhubarb and Rye Upside Down Cake. It is just a bit wholesome from the rye flour and topped with a pound of perfectly pink and tart rhubarb. It's perfect with a little something bubbly to round out a Spring meal.

If you are curious to try Whole Foods Market delivery powered by Instacart, I am so glad to be able to give you guys a deal - Follow the link above and use the code wfmapt2bbakingco for free delivery and $10 off your first order


Terms and Conditions: Offer valid until 5/19/2017 at 11:59pm Pacific Time or while supplies last. Credit valid only for first-time Whole Foods Market orders made through Instacart.com or delivery.wholefoodsmarket.com of $35 or more. See additional terms: http://bit.ly/deliveryterms


Rhubarb and Rye Upside-Down Cake

Makes one 9-inch cake

An upside-down cake is a great way to highlight just about any fruit, but this springy version is especially nice due to rhubarb’s vibrant pink hue and tart flavor. The cake batter is light, fluffy, and speckled with just enough rye flour to make it interesting. As the cake bakes, the tart rhubarb juices caramelize into a delicious sauce that soaks into the cake. Serve slices of cake warm, with a bit of whipped cream or ice cream on the side for a perfect spring treat.

Rhubarb Topping

1 pound (450g) rhubarb, leaves removed, cut into 2-inch (5cm) lengths

1 vanilla bean

3⁄4 cup (150g) granulated sugar

1/4 cup (55g) unsalted butter

1 teaspoon lemon zest

Pinch salt

Cake

1 cup (125g) all purpose flour

1 cup (130g) rye flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (115g) unsalted butter, softened

1/2 cup (100g) granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 1/2 cups (355ml) buttermilk, at room temperature

To Serve

Lightly sweetened whipped cream or ice cream, to serve (optional)

Position a rack in the center of the oven and preheat to 375F (190C/Gas Mark 5). Butter a 9-inch cake pan or springform pan, 3 inches tall, line it with parchment paper, and butter that too. Dust the pan and paper with flour.

To make the rhubarb topping: Use the tip of a knife to split the vanilla bean lengthwise and scrape out the seeds; reserve the pod for another use. Combine the sugar, butter, vanilla seeds, lemon zest, and salt in a skillet and set over medium low heat. Heat, stirring occasionally, until the sugar and butter begin to melt together, then add the rhubarb. Cook the rhubarb, turning it occasionally in the pan, until it is juicy, tender, and slightly caramelized but not falling apart, 6 to 8 minutes. Pour the rhubarb and its juices into the prepared pan and spread in an even layer. Set aside while you prepare the cake batter.

To make the cake: In a medium bowl, whisk the all purpose and rye flours, baking powder, baking soda, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together at medium high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing for 30 seconds after each addition. Add the vanilla and mix for 30 seconds. Use a rubber spatula to scrape down the sides and bottom of the bowl. Alternate adding the flour mixture and the buttermilk in three additions and mix until just combined. Carefully pour the batter over the rhubarb in the pan and smooth the top. Tap the pan gently on the counter to remove any air bubbles. If using a springform pan, set it on a baking sheet to catch any potential leakage.

Bake the cake until the top is golden and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Let the cake cool on a rack

for 15 minutes, then carefully invert onto a serving platter. Remove the parchment paper and reposition any rhubarb that has stuck to the paper. Cut into wedges and serve warm with whipped cream or ice cream, if you like. This cake is best served the day that it’s made.

a spring potluck with whole foods market and instacart | apt 2b baking co

This post was created in partnership with Whole Foods Market powered by Instacart. Thoughts and opinions are my own, as always.

Dark Chocolate Olive Oil Cake from Simple Fare

chocolate olive oil cake | simple fare | apt 2b baking co
chocolate olive oil cake | simple fare | apt 2b baking co

When I was first transitioning out of restaurant work into the food media world I volunteered for Karen Mordechai at Sunday Suppers a handful of times. Honestly, it was mostly my nosiness lead me to contact Karen. I had followed her work online and was so inspired by the dreamy light-filled space that she had created in a formerly industrial space in Brooklyn that I just had to see it in person- and I was too broke to buy a ticket to one of her dinners...I met so many wonderful people through Karen and Sunday Suppers and the experience really informed how I have decided to make my own career in food. 

I admire what Karen has built so much (she even has a line of beautiful pantry essentials called ILA), and wasn't surprised at all when I took a look at her new work - Simple Fare. It is part art catalogue - part simple recipe inspiration to carry you through the Spring and Summer and so Karen. I can't wait to see the Fall/Winter edition in the coming months.

Congrats, Karen! It's lovely and this Dark Chocolate Olive Oil Cake is delicious too!

Dark Chocolate Olive Oil Cake

Adapted from Simple Fare: A Guide to Everyday Cooking and Eating Spring/Summer by Karen Mordechai

Karen offers some suggestions of different ways to top the cake, and there is a recipe for delicious cardamom infused cream below. I went with whipped yogurt sweetened with a bit of honey, chopped pistachios, and the rose and cacao nib sprinkles from Lily's Kale and Caramel Cookbook. Choose your own adventure!

Cake

3/4 cup (180ml) extra-virgin olive oil, plus more for greasing the pan

1/2 cup (50g) good-quality unsweetened cocoa powder

1/2 cup (120ml) boiling water

1 tablespoon pure vanilla extract

1 1/3 cups (165g) all-purpose flour

1/2 teaspoon baking soda

1 teaspoon sea salt

1 cup (195g) superfine sugar

3 large eggs

Cyprus flake salt

Cardamom Cream

1/2 cup (120ml) heavy cream

1/2 teaspoon ground cardamom

Serving

1 teaspoon dried rose petals

1/2 cup (65g) chopped unsalted pistachios

Cyprus flake salt

Preheat the oven to 325ºF (165ºC). Grease a 9-inch (23cm) springform baking pan with a little olive oil and line the base with parchment paper cut to fit.

Sift the cocoa into a medium bowl and whisk in the boiling water until smooth. Whisk in the vanilla, then set aside to cool slightly. In a separate large bowl, combine the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, olive oil, and eggs until you have a light, fluffy cream, about 3 minutes.

Turn the speed on the mixer down and pour in the cocoa and vanilla mixture. Slowly add the flour mixture until it is evenly incorporated, stopping the mixer and scraping down the bowl as necessary.

Pour the batter into the prepared pan and sprinkle with flaky salt. Bake for 30 to 35 minutes, or until the sides are set and the top of the cake still looks slightly moist. A cake tester inserted into the center should come out clean or with just a few crumbs on it. Let cool in the pan on a wire rack for 10 minutes.

While the cake is baking, in a chilled metal or glass bowl using a hand mixer, beat the cream on medium speed until soft peaks form, about 4 minutes. Add the cardamom and beat until stiff peaks form, about 1 to 2 minutes more. Cover and refrigerate until ready to serve.

Run a knife around the edge of the cake and release the sides of the pan. Transfer the cake to a serving plate or cake stand. Sprinkle with more flaky salt. Serve each slice with a dollop of the cardamom cream and a sprinkling of rose petals, pistachios, and flaky salt.

chocolate olive oil cake | simple fare | apt 2b baking co