Orange Chocolate Loaf Cake from Florida

Orange Chocolate Loaf from Florida (Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 91.

Here in southwest Washington, winter weather is encroaching rapidly. It has been colder than usual (today's high was only 41). The rainy season begins in November here and it is in full swing. Since I'm not working this winter, I am spending much more time in the kitchen. The weather is perfect for baking. As much as I love being outside in the garden, the change of season is comforting to me and I enjoy the change of pace. The coziness of these days appeals to me greatly as long as I don't have to be out in it.

I have done a lot of baking over the last decade but glancing through the Maida Heatter books on my shelf, I see a lot of recipes still unmarked. There are many that I have intentionally avoided, such as pastries, which still intimidate me. So, before I get to the latest recipe, I would like to pose a question for readers (and, if you have any further suggestions, feel free to leave a comment or send me an e-mail) -

What kind of recipes would you like to see more of?

Cakes

Cookies

Pies

Candies

Breads

Other

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Now, on to my latest venture - which actually sounds like more of a summer-y dessert - the Orange Chocolate Loaf Cake featured in my favorite book Maida Heatter's Book of Great Chocolate Desserts.

This isn't the first time I've made this cake. I made it before I started this blog. It was one of the first Maida Heatter recipes I tried.  Eyeing at a bag of oranges on the kitchen counter brought this recipe to mind. So, here I am making it again, this time for the blog and with photos.

I've always loved the combination of orange and chocolate. One of my favorite Christmas presents every year is a box of the chocolate orange slices. They are sooo good!

This cake has a more subtle flavor and is most unusual - it is made with whipped cream instead of butter. There is no icing. I do think it would be nice with frosting but it is certainly great the way it is. I like it with vanilla ice cream. In her introduction, Maida says that it is good with a glass of orange juice and I tried that and totally agree with her. 

When you begin to apply the orange glaze, you will probably think that it is going to be way too much. Don't worry. All of it will soak into the cake without making it overly moist.

Do pay attention to the baking time. The 65 minutes noted is way too long in my opinion. I think 40 minutes is more like it. I would recommend that you begin checking the cake after 40 minutes.

As usual, use the best cocoa powder you can find for the recipe. It will make a big difference!

1 1/4 cups sifted all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup unsweetened cocoa powder (preferably Dutch process)
1 cup granulated sugar
1 cup heavy cream
1 tsp. vanilla extract
2 large eggs
Grated zest of 1 large orange

Preheat the oven to 350. Use the lower 1/3 positioned rack. Spray or butter and flour an 8 x 4 x 2 inch loaf pan. 

Whisk or sift the flour, baking powder, salt and cocoa until well combined.

 

Beat the cream and vanilla until the cream holds a soft shape. Lower the speed on the mixer and add the eggs, one at a time, mixing just until incorporated.

 

On low speed, add the flour mixture gradually, scraping the sides of the bowl, until well mixed.

 

Finally, stir in the orange zest.

 

Transfer the batter to the loaf pan. The batter will be very thick and sticky.

 

 

Although the recipe says to bake this for 1 hour and 5 minutes, I think that is way too much. Both times I've made it, it took about 40 minutes. Begin checking at 40 minutes and remove it from the oven when the top springs back after being lightly pressed.

While the cake is baking, make the glaze by mixing -

1/3 cup orange juice
3 tablespoons granulated sugar

When the cake is done, let it sit in the pan for about 5 minutes. Then, without removing it from the pan, brush the top of the cake with the glaze. The cake will absorb it. Continue to brush with the glaze until it is all used. 

Let the cake cool completely while still inside the pan. After cooling, the cake should slip out of the pan. 

 

Text and photos by Phillip Oliver

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Plantation Pecan Cookies

Plantation Pecan Cookies (Source: Maida Heatter's New Book of Great Desserts (Alfred A. Knopf, 1982. pg. 244.

These remind me of pecan sandies. They are not too sweet and light in texture. The flavor is great and you'll want more than one.  

Very easy to make. The recipe does have a small yield so if you are baking for a crowd, you might do more than one batch.

1 cup pecans
1 cup sifted all-purpose flour
1/4 lb. (1 stick) butter
1/2 tsp. vanilla extract
1/4 tsp. salt
1/4 cup sugar
1 1/2 tsp. prepared coffee, water or brandy
22 pecan halves

Combine the pecans and 1/4 of the flour (reserving the remaining 3/4 cup) in a food processor. Process for about 15 seconds or until fine. 

 

Beat the butter until soft. Add the vanilla, salt, and sugar.

Beat for a minute or two until combined. 

Beat the in the coffee (or water or brandy). 

On low speed, add the flour gradually.

Add the ground pecans and beat until well mixed. Scrape down the sides of the bowl as necessary.

 

Transfer the batter to a piece of aluminum foil (you can also use parchment or wax paper). Flatten it out and wrap it. Place it in the refrigerator or freezer until it is firm.

 

Preheat the oven to 375. Use the bottom 1/3 rack.

Remove the chilled dough and cut it into twenty-two equal pieces.

Roll the pieces into balls and place on a baking sheet about 1 1/2 inches apart. Press them down slightly and top each with a whole pecan.

Bake for 18 - 20 minutes until golden brown.

Transfer to a wire rack for cooling.

Sour Cream Coffee Cake

Sour Cream Coffee Cake (Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 165). Also in Maida Heatter's New Book of Great Desserts (Alfred A. Knopf, 1982. pg. 104.

Coffee Cake is very popular in this household and this recipe got smashing reviews. For some reason, I kept skipping over this one but I've made several others. The Blueberry Crumb Cake is excellent. My favorite is the Budapest Coffee Cake - if you haven't tried that one, you are in for a treat.

What exactly is a coffee cake? According to food historians, it has evolved over time and across many countries. In the United States, Dutch and German citizens brought it to prominence. They have been popular here in the U.S. since the 1870s.

A coffee cake can either be a streusel or a crumb cake although technically, the streusel cake has swirls of cinnamon within the cake and a crumb cake features a topping. If that is the case, then this would be considered a crumb cake. The topping is what really makes this cake - it is crunchy and sugary with just the right hint of cinnamon. 

And yes, it is great for breakfast with coffee!

 

Preheat the oven to 350 and use the center rack. Butter or spray a 13 x 9 x 2 inch metal baking pan. Line the pan with a sheet of foil wide enough so that you can lift the cake out of the pan afterwards. You can also use a glass pan but if you do so, set the oven temperature to 325. 

First, make the topping and set it aside so that it will be ready later -

Topping

1 TBSP. sifted all-purpose flour
1 1/4 tsp. cinnamon
3/4 cup dark or light brown sugar, firmly packed
2 TBSP. cold, firm unsalted butter, cut into 1/2 inch cubes
1 cup pecans or walnuts, chopped into medium/small pieces

Stir the flour, cinnamon and sugar together. Use a pastry blender or a knife and cut the butter into the mixture until it resembles course meal. Set aside.

Stir in the nuts.

 

Cake

2 cups sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
4 oz. unsalted butter
1 cup granulated sugar
3 large eggs
1 cup sour cream
1/2 cup light raisins (I actually used dark, it doesn't matter)

Sift together the flour, baking powder, baking soda and salt. 

Cream the butter until it is soft and add the sugar.

Add the eggs, one at a time, until mixed.

On low speed, add the sifted dry ingredients in three additions alternating with the sour cream in two additions. 

Fold in the raisins.

Transfer the batter to the prepared pan and smooth the top. Sprinkle the topping mix evenly.

Bake 25 - 30 minutes or until a tester comes out clean from the center.

This cake can be served warm or at room temperature.