One Bowl Passionfruit Cake with Fluffy Chocolate Frosting

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Passionfruit Cake with Fluffy Chocolate Frosting | Apt 2b Baking Co
Passionfruit Cake with Fluffy Chocolate Frosting | Apt 2b Baking Co
Passionfruit Cake with Fluffy Chocolate Frosting | Apt 2b Baking Co

I love a cake that you can stir together in one bowl, and this passionfruit cake fits the bill. It is packed with passionfruit flavor and is mouth-puckering tart, but the *ahem generous* swoops of chocolate frosting balance it quite nicely. You could also add an additional 1/4 cup (50g) sugar for a sweeter cake, but I’m a fan of the contrast. If you aren’t a huge frosting fan you may want to hold a little back when you are topping the cake. The cake is also delicious - tart, floral, and tropical - on its own. If you’d prefer to skip the frosting all together, make a little bit of glaze made from passionfruit and confectioners sugar and drizzle it over the top instead.

Would you believe that I have misplaced my sprinkles? I’m not sure how it happened, but after my Christmas cookie bonanza I managed to hide ALL OF MY SPRINKLES from myself and I didn’t discover it until I went their normal storage spot to grab some to sprinkle this beaut. In the end it was a blessing because I crushed up a handful of dehydrated raspberries for decor instead and they added a nice tart punch to the topping.

p.s. I use a spoon, instead of an offset spatula, to get these deep swoops and swirls.


One Bowl Passion Fruit Cake with Fluffy Chocolate Frosting

makes one 8-inch square cake

Frosting recipe from Smitten Kitchen’s “I want chocolate cake cake”

I used Goya brand passionfruit puree for this cake which I can find easily at most of the supermarkets in my area. Its also very inexpensive and runs about 3 bucks for 7 ounces. You can certainly make your own puree or use a higher end brand, but I’m here to tell you that the inexpensive stuff works just fine. Choose your own adventure. Although, if you can find fresh passionfruit, a few of the seeds and pulp sprinkled over the top would make a beautiful, crunchy garnish. This cake tastes best the day that it is baked, but holds up for a couple of days at room temperature. If you use dehydrated fruit as a garnish it will soften as it sits.

For a less tart cake use 1 cup (200g) sugar.

One Bowl Passionfruit Cake

3/4 cup (150 grams) granulated sugar

2/3 cup passionfruit puree

1/3 cup (75g) sour cream

4 tablespoons (55g) melted unsalted butter

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

1 1/4 cups (140g) cake flour

2 teaspoons baking powder

Chocolate Frosting

2 ounces (55 grams) unsweetened (or bittersweet) chocolate, melted and cooled

1 1/2 cups (180 grams) powdered sugar

1/2 cup (115 grams) unsalted butter, at room temperature

1 tablespoons milk, plus more if necessary

1/2 teaspoon vanilla extract

fat pinch of salt

Heat oven to 350ºF and butter and flour or spray an 8x8 inch baking pan with non-stick spray.

In a large bowl, whisk the sugar, passionfruit puree, sour cream, melted butter, eggs, vanilla extract, and salt until combined and smooth.

Combine the flour and baking powder in a fine mesh sieve and sift it into the large bowl. Whisk the batter until smooth and pour into the prepared pan. Slide the pan into the oven and bake until a cake tester inserted into the center comes out clean 20-25 minutes.

Cool the cake in the pan on a rack.

While the cake is cooling make the frosting.

Add all of the frosting ingredients to a large bowl and beat until smooth and fluffy, add a bit more milk if necessary. Alternately, Deb makes the frosting in a food processor.

Spread the frosting evenly over the cooled cake and decorate with a shit-ton of sprinkles. Enjoy immediately! This cake keeps is best the day it’s baked, but will keep for a couple of days, covered at room temperature. The dehydrated raspberries will soften over time.

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Vanilla Cornmeal Cake with Roasted Strawberries | First Mess Cookbook GIVEAWAY

vanilla cornmeal cake - first mess cookbook | apt 2b baking co
vanilla cornmeal cake - first mess cookbook | apt 2b baking co
vanilla cornmeal cake - first mess cookbook | apt 2b baking co

I have been trying to Kondo-punt (thank you Molly for this phrase) a lot of cookbooks out of my life recently due to the extremely saggy shelves they are currently occupying. BUT, I have been patiently waiting for this book - The First Mess Cookbook by Laura Wright - since I had the chance to test a couple of recipes from it last year. After testing those recipes I knew that the book would be amazing, and it truly is. Every page is totally packed with inviting recipes and photography that makes me want to dive right into the page. Not that I expected anything less from Laura. 

There is a lot of noise online, but  Laura's voice always breaks through. Hers is one of the blogs that I have read and enjoyed most consistently in my many years of blogging, and her table is the one that I most often find myself wishing I had a seat. I'm not vegan by any stretch, but Laura's recipes are always SO approachable and I always appreciate her no-nonsense/no judgement approach to plant-based eating and cooking which she has perfectly translated to this book.

I love a cornmeal cake, and this one sweetened with maple syrup and topped with roasted strawberries was so simple to make and so satisfying. The recipe calls for it to be made in a round cake plan, but I was feeling the slices and baked it in a 4x10-inch loaf pan instead. Then, I ate slices of cake with my coffee every morning until it was gone.


GIVEAWAY: I am so excited to give one away a copy of this stunning book to one of you lucky folks! Just leave a comment on this post with what fruit or vegetable you are most looking forward to this Spring. I"ll pick a winner at random in a week and the book will ship after it's officially published on March 7. Open to US and Canada only, sorry international folks!

UPDATE: The winner has been notified. Check your email, it might be you! If it isn't, you should buy the book anyway ;)


A Few Announcements

Just two spots left for my workshop with Olaiya Land in Paris this Spring. Check out the details HERE

AND

OMG Sweeter off the Vine was nominated for an IACP Cookbook Award, and it's up against Mark Bittman and America's Test Kitchen so I have zero chance of winning (hello, underdog!), but damn is it exciting. This is the big time guys, and I am so surprised and thrilled to be nominated! 

You guys also nominated it as a Community Pick in Food52's Piglet Tournament of Cookbooks, thank you! It's such an honor, and much less nerve-wracking than being in the actual bracket! 

Now let's have some cake!


Vanilla Corn Cake with Roasted Strawberries

Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright 2017, Laura Wright.

Makes one 9-inch (23 cm) cake

¾ cup (175 mL) full-fat coconut milk

1 teaspoon (5 mL) fresh lemon juice

1 cup (250 mL) cornmeal (not coarse)

1 cup (250 mL) whole spelt flour

1 teaspoon (5 mL) lemon zest

1 tablespoon (15 mL) aluminum-free baking powder

¼ teaspoon (1 mL) baking soda

1 teaspoon (5 mL) fine sea salt

½ teaspoon (2 mL) ground turmeric (optional)

½ cup + 2 tablespoons (125 mL + 30 mL) pure maple syrup

½ cup (125 mL) sunflower oil, plus extra to grease pan

1 teaspoon (5 mL) vanilla bean paste OR pure vanilla extract

roughly 1 quart (4 cups/1 L) whole strawberries (smaller berries are preferable)

Whipped Coconut Cream for serving (optional)

1. Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) round cake pan with sunflower oil. Cut a circle of parchment paper to fit in the bottom of the pan and press it in. Lightly grease the parchment, and set aside.

2. In a medium bowl, whisk together the coconut milk and lemon juice. Let this mixture sit for 5 minutes so that the milk can curdle slightly.

3. In a large bowl, whisk together the cornmeal, spelt flour, lemon zest, baking powder, baking soda, sea salt, and turmeric, if using.

4. Make a well in the center of the cornmeal mixture. Add the maple syrup, sunflower oil, vanilla, and coconut milk mixture. With a spatula, gently mix until you have a smooth and unified batter. Avoid overmixing.

5. Scrape the batter into the prepared cake pan and slide the pan into the oven. Bake the cake for 25 to 28 minutes or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool completely. Raise the oven temperature to 400°F (200°C).

6. Cut the strawberries into halves or quarters (depending on size), and place them on a parchment-lined baking sheet. Slide the baking sheet into the oven and roast the strawberries until they become juicy and jammy, about 20 minutes.

7. Serve slices of the corn cake with a few roasted strawberries and some Whipped Coconut Cream (page 271) if you like.

vanilla cornmeal cake - first mess cookbook | apt 2b baking co