BAKE | FRENCH BEAUMES-DE-VENISE CAKE

Cake. Who doesn't love a beautiful, easy to make and more than delicious CAKE? Today I'm partnering with Brian Hart Hoffman and Bake from Scratch Magazine to bring you this amazing French Cake. He very generously offered to share one of the best recipes for a cake - a FRENCH CAKE - with all of us! It's from the One Layer Cakes Special Issue. And at the end of this post, you'll see that you can win your own copy of this beautiful baking inspiration! Bake from Scratch is a seasonal publication from Hoffman Media. Each test kitchen-tested recipe is showcased by a full-page photo and gorgeous styling. {Can I just insert here, that when working on this post, the images made me want to lick the screen! ahem....I was wondering, since I didn't actually have time to bake something fast, how it would be to stir together butter, sugar and flour...because #theselooksogoodyouwanttoeatthemrightnow.} I know you feel my pain. Have you ever seen cake images that are this gorgeous?? This collector’s issue will be a go-to for bakers for years to come. Hello Blackberry Almond Upside Down Cake! Mouthwatering isn't it? Brian sent me just some of the cake images to use, and oh. my. all of them look amazing. As in "let's start baking right NOW" amazing. Coconut Skillet Cake. This sounds so easy, it's in a skillet, so how difficult can that be? I have a couple of skillets like this, this looks so delicious - it should probably serve more, but I'm wondering if a whole skillet full per person wouldn't be better? One skillet for you...one for me.... Rum Raisin Coffee Cake. For those mornings when you want to celebrate! Or any time. Any one of these cakes would be perfect to serve after a meal with your family, or friends. Cardomom Flourless Chocolate Cake. Happiness for those of us who must go gluten-free. Although with today's gluten free flours, you can just substitute cup for cup and bake any cake. Another French lovely. Gateau Basque. le sigh. We love cakes so much at FrenchGardenHouse, that we always have a beautiful selection of antique to contemporary Cake Stands and Pedestals from you to choose from. These make the perfect presentation for a beautiful cake, some are even created especially to serve the French gateau's.

FIND MOST OF THE CAKE PEDESTALS HERE {or put the word " cake " in the search box!}

Here is the recipe for the Beaumes-de-Venise Cake. This is a traditional French cake, named after a charming town in France's Vancluse area, which is know for the sweet, Muscat wine produced there in its vineyards. FRENCH BEAUMES-DE-VENISE CAKE Recipe: BAKE from Scratch One Layer Cakes Makes 1 (9-inch) cake INGREDIENTS:

• 1 cup (240 grams) Côtes du Rhône wine
• 1 cup (128 grams) chopped dried apricots
• ½ cup (113 grams) unsalted butter, softened
• 3 tablespoons (42 grams) extra-virgin olive oil
• ¾ cup (150 grams) plus 1 tablespoon (12 grams) granulated sugar, divided
• 1 teaspoon lemon zest
• 1 teaspoon orange zest
• 1 teaspoon (4 grams) vanilla extract
• 2 large eggs (100 grams)
• 1¾ cups (219 grams) all-purpose flour
• 1 teaspoon (5 grams) baking powder
• 1 teaspoon (3 grams) kosher salt
• 2 tablespoons (28 grams) unsalted butter, cubed

INSTRUCTIONS:

1. In a small saucepan, heat wine over medium heat until it begins to simmer. Add apricots, and remove from heat. Let stand until cool, about 30 minutes.
2. Preheat oven to 350 degrees (180C). Line the bottom of a 9-inch spring form pan with parchment paper; grease bottom and sides of pan with olive oil.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and oil at medium speed for 5 to 10 seconds. Add ¾ cup (150 grams) sugar, lemon zest, orange zest, and vanilla; beat until fluffy, about 3 minutes. Add eggs, one at time, beating well after each addition.
4. In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low.
5. Gradually add flour mixture to butter mixture alternately with wine mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pan.
6. Bake until golden brown and a wooden pick inserted in center comes out clean, about 30 minutes. Sprinkle with cubed butter and remaining 1 tablespoon (12 grams) sugar; bake 5 minutes more. Let cool in pan for 20 minutes. Run a knife around edges of cake to loosen before removing from pan. Serve warm or at room temperature.

You can find this special issue on newsstands at markets, Target, and book sellers, or you can order your own copy of ONE LAYER CAKES HERE. I am so thankful to Brian Hart Hoffman for letting me share this beautiful special ONE LAYER CAKE publication with all of you, and especially for giving out the recipe for his favorite cake in the issue {a French cake, of course!} THE GIVEAWAY IS CLOSED! CONGRATULATIONS TO THE WINNER!! US residents only please. Ends on 7-19-17. We'll announce the winner on the FrenchGardenHouse FaceBook page. WHAT IS YOUR FAVORITE CAKE TO BAKE?