The Bake Book

Monthly Archives / October 2015

new york cheesecake

New York Cheesecake via Smitten Kitchen Adapted from Gourmet Magazine, a perfect example of why I miss it so The changes I made to the original recipe were to one and three-fifths (yes, exactly that) the crumb crust because I like those that go up the walls (you still might have a smidge more than you need […]


lemon cake

Lemon Cake via Smitten Kitchen Adapted from ‘Barefoot Contessa Parties!’ Yield: 2 loaf cakes (or one bundt) 2 sticks (225 grams or 8 ounces) unsalted butter, at room temperature 2 1/2 cups (500 grams) sugar 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest (6 to 8 large lemons) 3 cups (375 grams) all-purpose flour […]


key lime cheesecake

Key Lime Cheesecake with Mango Ribbons via Smitten Kitchen Adapted from Gourmet, May 2002 In last weekend’s incarnation of this recipe, I finally had a chance to try out my unbearably cute new mini-cheesecake pans. I discovered that halving the recipe made about 12 minis (I had a tad extra), hopefully helpful for future mini-cheesecake endeavors. As […]


gramercy tavern’s gingerbread

Gramercy Tavern’s Gingerbread via Smitten Kitchen Claudia Fleming Just to note, this is no Starbucks gingerbread loaf. It is not mild or docile in any way; this is for that family member who loves old-school, intense gingerbread cakes and complains that they don’t make them like they use to. Or, it’s for people like me, who didn’t […]


double chocolate layer cake

Double Chocolate Layer Cake via Smitten Kitchen Adapted from Gourmet, March 1999 The recipe below is for 2 10-inch layers filled and coated in chocolate ganache. My adaptations were to split the layers to create a four-layer cake and use raspberry filling instead of chocolate. To do the same, use half the frosting and all of the […]


double chocolate banana bread

Double Chocolate Banana Bread via Smitten Kitchen 3 medium-to-large very ripe bananas 1/2 cup (115 grams) butter, melted 3/4 cup (145 grams) brown sugar (I use dark here; either light or dark work) 1 large egg 1 teaspoon pure vanilla extract 1 teaspoon baking soda 1/4 teaspoon table salt 1/2 teaspoon ground cinnamon (optional; I skip it) […]


chocolate peanut butter cheesecake

Chocolate Peanut Butter Cheesecake via Smitten Kitchen Cheesecake batter adapted from Bon Appetit; crust, fudge layer from this cheesecake, also from Bon Appetit Really, I can’t go any further without warning you that this is the type of cake where even a sliver will feel like a massive portion. I think the cake in full could serve […]


chocolate peanut butter cake

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze via Smitten Kitchen Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy. Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck […]


best birthday cake

Best Yellow Layer Cake via Smitten Kitchen Everyone needs a killer yellow cake recipe. This is mine, and dare I say, it should be yours too. It just works. Every time. And if you’ve ever tried a yellow cake mix and wondered why yours didn’t come out that consistently plush (but not freakishly unnatural) at home, dare […]