Recipe Weekend: Small-Batch Snacking Cake Cookbook: 75 Quick-Prep Recipes to Satisfy Your Sweet Tooth by Aimee Broussard

 Disclosure / Disclaimer: I received this ebook, free of charge ,from Callisto Press,for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it. All opinions are my own.

Satisfy your cake cravings with scaled down recipes everyone will love

The Small-Batch Snacking Cake Cookbook is packed full of recipes that are quick to prep, big on taste, and only use simple ingredients—meaning anytime is cake time! You’ll create 75 small cakes (each has 10 servings or less) that are perfect for breakfast grab-and-go, sweetening up after-school snacking, or simply celebrating that it’s Tuesday.

What sets this cake book apart from other dessert cookbooks:

• Build your small-cake kitchen—Gather basic equipment, tools, and the ingredients you should always have on hand before you even think to hit the preheat button.
• Master cake-making basics—These perfect little snacking cakes are easy to make, especially with the included tips on how to prep your pans, hone your mixing technique, check for doneness, and more.
• Find your cake fast—Recipes are organized by main flavors, occasion, and dietary requirements, to help you satisfy your craving quickly and easily.

Create just the right amount of “no-occasion” cake to satisfy your sweet tooth using these delicious small-batch recipes.

Review:

This book starts with simple cake baking basics, and then gets right into the recipes! From Breakfast Cakes to Fruit Cakes, to the lovely Chocolate and Nut Cakes, I can guarantee there are at least 10 cakes you will want to make from this small but potent cookbook!

Birthday Morning Yellow Cake? yes please, because you KNOW sending your teen off to school on their birthday with a slice of cake, makes the day SOOOOO much better! Then a Cafe Au Lait cake to share a friend over coffee? Yup, I'm there! Though we might like the Peach Cobbler Coffee Cake instead! Need something quick for Saturday morning? Apple Fritter Loaf Cake is perfect for slicing and eating on the go to games and practices! But right for Mardi Gras season? Yup, Pecan Praline Cake is da bomb!

There are even extra chapters on cakes for special diets and glazes to put on all the yummy cakes in the book! This is a gerat book to have when you just want a quick cake to last the day, not 4 days. Or for when your get a craving on the weekend, and don't want to share! LOL.Filled with great pictures, it's perfect for beginner bakers too! Highly recommend for all who love to bake!

Recipe:

Chocolate Glazed Pistachio Loaf Cake

Perfect for lazy weekends, or for giving to friends, this cake is a breeze to make- so make a couple at a time!

Ingredients:

Cake:

2 cups all-purpose flour

1/2 cup finely ground roasted salted pistachios

 1/2 teaspoon baking powder

1/2 teaspoon sea salt

1 cup unsalted butter, softened

1 cup granulated sugar

2 tablespoons honey

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

3 eggs

1/2 cup sour cream

Glaze/Garnish

1 cup powdered sugar

3 tablespoons unsweetened Dutch Process cocoa powder

2 tablespoons unsalted butter, melted

2-3 tablespoons hot water

Garnish: 1/4 cup chopped salted roasted pistachios 

Directions:

1. Preheat oven to 325°F. Lightly mist  a 9X5-inch loaf pan with floured non-stick cooking spray and line pan with a parchment paper sling (see first chapter), with overhang on long sides.

2. In a medium mixing bowl, whisk together the flour, baking powder, salt, and ground pistachios, set aside.

3. In the large bowl of a stand mixer, on Medium, cream together the sugar, and butter for 2-3 minutes., until light and fluffy. Beat in honey and both extracts.

4. Add the eggs, one at a time, mixing until just combined.

5. Add the flour mixture to the butter-sugar mixture, a little at a time, and  alternating with the sour cream, mixing well after each addition, until just combined.

6. Pour the batter into the prepared pan. Bake at 325°F for 55 minutes to an hour, until the cake is golden brown and a toothpick inserted in the center comes out mostly clean.

7. Transfer the pan to a wire rack, to allow cake to cool completely.

8. Make the glaze:  In small bowl, combine the powdered sugar, cocoa, and melted butter. Add hot water, 1 tablespoon at a time until the desired consistency is reached.

9. Pour the glaze over the cooled cake (still in the pan!). While the glaze is still wet, sprinkle the chopped pistachios on top.

10. Refrigerator for about 30 minutes to set the chocolate. Remove from pan, discard parchment paper and cut into 8 slices, to serve.

About the Author:

Aimee Broussard is a Southern food writer and recipe developer behind the blog aimeebroussard.com where you'll find her serving up heirloom recipes and a side of southern hospitality- sweet tea in hand. She is the founder of the nationwide Traveling Apron Recipe Swap and cookbook with the same name. She has appeared on QVC, Rachael Ray and the Taste of Home Cooking School as well as countless online publications. She lives in the deep South with her husband Brian and gaggle of Cavalier King Charles Spaniels who add "snack aficionado" to her many titles.

Follow Aimee online: www.AimeeBroussard.com, Facebook.com/AimeeBroussardBlog and Instagram.com/aimeebroussard