Lately, you might have noticed the absence of homemade goods on the blog. It’s not because I haven’t been baking, and just eating out a lot, but it’s more because I’ve only had time to bake or cook late at night. Unfortunately, without natural light, the lighting in my kitchen is abysmal at best, so I haven’t bothered to take photos until now. However, after thinking about it some more, I think I would rather this blog be a realistic representation of the baking and cooking I do at home, rather than just a collection of pretty photos. So I’ve decided to introduce a late night cooking series. These posts will feature the cooking that I do late at night, when the rest of the neighborhood is asleep (ok, or at least watching TV) The photos won’t be the best lit, and some of the place settings will be a little haphazard, but the baking will still be good.
I’ve had a craving lately for cake. Real cake. Not a cellophane wrapped cake grabbed at the last minute from a convenience store and gobbled down while waiting for the train, but a substantial cake that tastes like butter and vanilla. My well loved Bundt cake pan fell out of the cupboard when I was opening and closing kitchen cupboard doors, looking for inspiration, so I took that to be a sign (not as a sign to clean out the kitchen cupboards, but as a sign to bake a bundt cake)
最近大家是不是關擦到我洪培或是做菜的 文章比較少了？ 不是因為沒有開烤箱或是瓦斯爐。 是因為有時候週末會忙到只有晚上的時間能在廚房裡發揮創意。 但晚上在廚房裡因為燈光不佳，拍的照片不太好看 所以我大部分的時間逗懶得拍。 回想以下， 也覺得 管他的， 還是拍好了。 因為不管是什麼時間， 我還是很 enjoy 過程， 而且也很想跟你們分享。我決定開始一系列的 “深夜食堂” 把我在晚上烤的蛋糕， 或是做的菜紀錄下來。
最近突然很想吃自己烤的蛋糕， 而且是奶油香草味很重的蛋糕。 想吃， 就只好自己烤了～ 還好那天晚上手邊有材料！
The Bundt cake recipe that I used calls for buttermilk. You may ask, why bother with buttermilk? According to the Kitchn and some other sources, buttermilk acts with the baking powder to create a tender and airy texture for your cake. Those two advantages are worth the additional steps for me!
Butter milk in Taiwan is hard to come by, so I had to do some online research to find its substitute. The Kitchn is one of my favorite online resources for all sundry related to food and cooking, and they had two simple solutions. One, is to substitute unsweetened yogurt, the other is to use a combination of regular milk and lemon. For this recipe, I decided to try the milk and lemon, just because I had the two ingredients handy (and I wanted to see what would happen!)
這個蛋糕需要 “buttermilk” 但在台灣買不到， 所以我就上網查到替代方案。 Buttermilk 是讓蛋糕的口感變的比較 輕 （light ) 跟 嫩（tender) 或是簡單說， 就是比較軟跟蓬鬆。 我查到的食譜來自美國網站 ”The Kitchn” （不是拼錯！ 這就是網站的名字！）其實buttermilk 可以用一杯全脂牛奶， 跟1 Tablespoon 檸檬汁代替。 或是也可以用無糖優格。
The recipe on the Kitchn’s website calls for one cup milk, and 1 Tablespoon of lemon juice. Let sit for 5-10 minutes, and the texture of the milk becomes curdly. Stir the right amount of the the mixture (curds and all!) into your recipe in lieu of buttermilk.
The rest of the recipe is fairly straightforward. I included some more detailed “step by step photos” for my friends here in Taiwan, who may not be as familiar with the process of putting together a cake. One of my friends called and said “I can see photos of cake everywhere, but I really want to see the steps!” Point taken! So even though they aren’t the most glamourous photos in the world, at least they are realistic photos of how a cake rises from its ingredients.
有時候因為步驟實在太熟悉了 所以會懶得拍照。 但有朋友跟我說， 她們就是喜歡看步驟的照片， 所以我這次就很仔細的把步驟拍下來了！
Make sure to grease and flour the bundt pan before pouring in the cake batter! Oh, and this Bundt pan has been in my family for years. It was part of the set of bakeware that my Mom bought when we first moved to the States almost 30 years ago. It’s a bit well worn, but still serves its function well. But if I were in the market for a new Bundt pan, I would definitely splurge on one of these pans from NordicWare!
Bake for 55-to 65 minutes at 325F.
The result is a moist (and airy!) buttery cake. I couldn’t resist cutting a (tiny) slice and tasting it before heading off to bed. All ready for afternoon tea tomorrow! 剛出爐的蛋糕是最香的～而且明天的下午茶可以在家裡享受了！
Recipe adapted from Bon Appetit
1 teaspoon vanilla extract
1 vanilla bean, split lengthwise
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup plus 6 tablespoons unsalted butter (1 3/4 sticks), room temperature
3/4 cup sugar
1/4 cup (packed) golden brown sugar
2 large eggs
1 large egg yolk
1/2 cup buttermilk
Preheat the oven to 325°F. Butter and flour a Bundt pan.
In a separate bow, whisk together flour, baking powder, and salt in medium bowl.
Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and egg yolk 1 at a time, beating until well blended after each addition. Add in vanilla and vanilla bean.
Fold in flour mixture in 2 additions alternately with buttermilk in 1 addition, beating just until blended after each addition. Transfer batter to prepared pan; smooth top evenly (batter will come only halfway up sides of pan).
Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Invert cake onto rack and cool completely.