IN THE MAGAZINE / RECIPES

North Carolina Peanut Pie

You've heard of CSAs, but what about CSPs? For $60, you can get four weeks of Community Supported Pie from
Scratch Bakery. And if you're lucky, it will include this slightly salty, just-a-little-spicy treat.
8 SERVINGS

Recipe by Scratch Bakery

October 2008
INGREDIENTS
CRUST

1 1/2 cups unbleached all purpose flour

1 teaspoon sugar

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (or more) ice water

FILLING

1/3 cup (packed) dark brown sugar

2 tablespoons all purpose flour

1/2 teaspoon coarse kosher salt

1/4 teaspoon ground cinnamon

3 large eggs

1/2 cup golden syrup (such as Lyle's)

1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly

1 teaspoon vanilla extract

Vanilla ice cream

1/4 teaspoon cayenne pepper

1/2 cup sorghum syrup or 1/2 cup golden syrup (such as Lyle's) mixed with 1 teaspoon apple cider vinegar

1 1/2 cups coarsely chopped salted North Carolina peanuts or coarsely chopped salted cocktail peanuts

PREPARATION
CRUST

Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add 4 tablespoons ice
water and blend, using on/off turns, just until moist clumps form. Add more ice water by teaspoonfuls if dough is dry. Gather dough into
ball; flatten into disk. Wrap in plastic; chill at least 1 hour. Preheat oven to 375F. Roll out dough on lightly floured surface to 12-inch
round. Transfer to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Freeze crust 15 minutes. Line crust with
foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue to bake until edges
begin to color, piercing with fork if crust bubbles, about 13 minutes. Cool crust on rack while making filling. Maintain oven temperature.
FILLING

Whisk brown sugar, flour, 1/2 teaspoon coarse salt, cinnamon, and cayenne in medium bowl. Whisk eggs in another medium bowl to
blend. Add golden syrup, sorghum, melted butter, and vanilla to eggs and whisk to blend. Add brown sugar mixture and whisk until
smooth. Mix in peanuts. Pour filling into cooled crust. Bake pie 15 minutes. Reduce oven temperature to 350F; continue to bake until
crust is golden and filling is set (center of filling may move slightly when pie dish is gently shaken), covering crust edges with foil if
browning too quickly, about 40 minutes. Cool pie on rack. DO AHEAD Can be made 1 day ahead. Cover loosely; store at room
temperature.Cut pie into wedges and serve with vanilla ice cream.
MORE INFO

Salted North Carolina peanuts, sold as Golden Gourmet Peanuts, and sorghum syrup are available at southernthings.com. Look for
Lyle's Golden Syrup in the supermarket aisle where maple syrup and other syrups are sold.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more
recipes like this one, check out our Restaurant Desserts Slideshow.

Chocolate Cake with Fleur de Sel Caramel Filling

There's chocolate cakeand then there's this chocolate cake. Four layers of cake. Chocolate ganache. Salted
caramel. Toasted almonds. It's a decadent combination that has become a big seller at Santa Monica's Vanilla
Bake Shopand a new favorite for weddings.
12 SERVINGS

Photograph by Jos Picayo

Recipe by Vanilla Bake Shop
September 2008
INGREDIENTS
CARAMEL FILLING

1 cup sugar

1/4 cup water

2 tablespoons light corn syrup

1/4 cup (1/2 stick) unsalted butter, diced

1/4 cup crme frache or sour cream

Large pinch of fine fleur de sel* plus additional for assembly

1/2 cup heavy whipping cream

1/2 teaspoon fresh lemon juice

GANACHE FILLING AND FROSTING

1 1/2 pounds bittersweet chocolate, chopped

3 cups heavy whipping cream

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt

CAKE

1 1/2 teaspoons baking powder

1 cup whole milk

2 large eggs

1/2 cup (1 stick) unsalted butter, melted

1 cup hot water

1 1/4 cups almonds, toasted, coarsely chopped

1 tablespoon instant espresso powder or instant coffee

PREPARATION
CARAMEL FILLING

Stir sugar, 1/4 cup water, and corn syrup in deep medium saucepan over low heat until sugar dissolves. Increase heat to medium;
cover pan and cook 4 minutes. Uncover; increase heat to high. Boil without stirring until syrup is deep amber, occasionally brushing
down pan sides with wet pastry brush, about 6 minutes. Remove from heat. Add cream (mixture will bubble). Whisk in butter, then
crme frache, lemon juice, and pinch of fleur de sel. Cool completely. DO AHEAD Can be made 3 days ahead. Cover and chill. Bring
to room temperature before using.
GANACHE FILLING AND FROSTING

Place chocolate in large bowl. Bring cream to simmer in medium saucepan. Pour cream over chocolate; let soften 1 minute. Whisk until
chocolate is smooth. Cool, then cover and chill overnight. DO AHEAD Ganache can be made 3 days ahead. Keep chilled. Bring to
room temperature before using.
CAKE

Position rack in center of oven and preheat to 350F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of each
with parchment paper; butter paper and dust pan with flour.
Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt into large bowl. Add milk, eggs, and melted butter. Using electric
mixer, beat at low speed until blended. Increase speed and beat 2 minutes. Stir 1 cup hot water and espresso powder in small bowl to
dissolve. Add to batter; beat until blended (batter will be thin). Divide batter between pans (about 3 cups each).
Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on racks 10 minutes. Cut around
cakes; turn out onto racks. Peel off parchment and cool completely.
Using long serrated knife, cut each cake horizontally in half. Place 1 layer on platter; spread with 1/2 cup room-temperature ganache.
Spoon 3/4 cup ganache into pastry bag fitted with 1/4-inch plain round tip. Pipe ring of ganache around edge of layer. Spread 1/4 cup
room-temperature caramel filling evenly inside ring. Sprinkle caramel with large pinch of fleur de sel, then 1 tablespoon almonds. Top
with second cake layer, ganache, ganache ring, caramel filling, fleur de sel, and almonds. Repeat with third cake layer. Top with fourth
cake layer, cut side down. Spread remaining ganache over top and sides of cake. Press remaining almonds onto sides. DO AHEAD
Can be made 2 days ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour.
*A type of sea salt; available at some supermarkets and at specialty foods stores.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more
recipes like this one, check out our Chocolate Desserts Slideshow.

Bubble-Top Brioches
This recipe lets you get professional-looking rolls without using fancy molds.
MAKES 12

Recipe by Dorie Greenspan

Photograph by Aya Brackett

October 2009
INGREDIENTS

1/4 cup warm water (110F to 115F)

1/4 cup warm whole milk (110F to 115F)

2 3/4 cups all purpose flour

1 1/2 teaspoons salt

3 tablespoons sugar

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

3 teaspoons active dry yeast (measured from two 1/4-ounce envelopes)

3 large eggs, room temperature

1 large egg beaten to blend with 1 teaspoon water (for glaze)

PREPARATION

Combine 1/4 cup warm water and warm milk in bowl of heavy-duty mixer fitted with paddle attachment. Sprinkle yeast over and stir to
moisten evenly. Let stand until yeast dissolves, stirring occasionally, about 8 minutes.
Add flour and salt to yeast mixture. Blend at medium-low speed until shaggy lumps form, scraping down sides of bowl occasionally, 1 to
2 minutes. Add eggs, 1 at a time, beating until blended after each addition. Beat in sugar. Increase mixer speed to medium; beat until
dough is smooth, about 3 minutes.
Reduce speed to low. Add butter, 1 tablespoon at a time, beating until blended after each addition, about 4 minutes (dough will be soft
and silky). Increase speed to medium-high and beat until dough pulls away from sides of bowl and climbs paddle, 8 to 9 minutes.
Lightly butter large bowl. Scrape dough into bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until almost
doubled in volume, about 1 hour 15 minutes to 1 hour 30 minutes.
Gently deflate dough by lifting around edges, then letting dough fall back into bowl, turning bowl and repeating as needed. Cover bowl
tightly with plastic wrap and chill, deflating dough in same way every 30 minutes until dough stops rising, about 2 hours. Chill overnight.
(At this point, use the dough to make 12 brioches, or 6 brioches and 1 tart, or 2 tarts.)
Butter 12 standard (1/3-cup) muffin cups. Divide dough into 12 equal pieces; cut each piece into thirds. Roll each small piece between
palms into ball. Place 3 balls in each prepared cup (dough will fill cup).
Place muffin pan in warm draft-free area; lay sheet of waxed paper over. Let dough rise until light and almost doubled (dough will rise
1/2 inch to 1 inch above top rim of muffin cups), 50 to 60 minutes.
Position rack in center of oven and preheat to 400F. Place muffin pan on rimmed baking sheet. Gently brush egg glaze over risen
dough, being careful that glaze does not drip between dough and pan (which can prevent full expansion in oven).
Bake brioches until golden brown, covering with foil if browning too quickly, about 20 minutes. Transfer pan to rack. Cool 10 minutes.
Remove brioches from pan. Serve warm or at room temperature.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more
recipes like this one, check out our Brunch Slideshow.
NUTRITIONAL INFORMATION

One serving contains the following:

Calories (kcal) 235.7
%Calories from Fat 49.6
Fat (g) 13.0
Saturated Fat (g) 7.6
Cholesterol (mg) 101.2
Carbohydrates (g) 24.1
Dietary Fiber (g) 0.7
Total Sugars (g) 4.5
Net Carbs (g) 23.4
Protein (g) 5.4

Lemon-Glazed Lemon Bread

Bon Apptit | April 2005
You'll need an instant-read thermometer and a heavy-duty stand mixer with paddle attachment to make this
brioche-like sweet bread.
Yield: Makes 1 large bread
Dough
1 1/3 cups whole milk
1 vanilla bean, split lengthwise
2/3 cup sugar
3 tablespoons (packed) grated lemon peel
4 1/2 cups (or more) bread flour, divided
1 envelope instant or rapid-rise yeast
3 large eggs
2 tablespoons brandy or dark rum
2 1/2 teaspoons salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup apricot preserves
Glaze
1 1/3 cups (or more) powdered sugar
3 tablespoons strained fresh lemon juice
For dough:
Pour milk into small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from
heat; cover and let steep 20 minutes. If necessary, rewarm milk until instant-read thermometer inserted into
mixture registers between 105F and 115F before continuing.
Blend sugar and lemon peel in processor. Mix 1 1/2 cups flour and yeast in bowl of heavy-duty mixer fitted
with paddle attachment. Discard vanilla bean and add warm milk to bowl; beat to blend. Let stand until slightly
puffed, about 15 minutes. Add 3 cups flour, eggs, and brandy to yeast mixture; beat on medium speed until
smooth and slightly firm dough forms, adding more flour by tablespoonfuls if dough is sticky or adding water
by tablespoonfuls if dough is dry, about 6 minutes. Add sugar-lemon peel mixture and salt. Beat on medium
speed 5 minutes. Add butter and beat until absorbed and dough is smooth and soft, about 5 minutes longer.

Cover bowl tightly with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2
hours.
Generously butter 12-cup Bundt pan. Turn dough out onto lightly floured surface; knead gently into ball. Using
fingers, make hole in center of dough, creating doughnut shape. Transfer to prepared pan, pushing hole in
dough over center tube in pan. Cover pan with plastic wrap; refrigerate overnight (dough will rise to top of
pan).
Let dough rise in warm draft-free area until dough no longer springs back when gently pressed with fingers,
about 1 hour 30 minutes (dough will rise above pan by 1 to 1 1/2 inches).
Meanwhile, position rack in lowest third of oven and preheat to 350F. Bake bread until well browned on top,
about 20 minutes. Wrap sheet of foil loosely over top and sides of pan to prevent overbrowning. Continue to
bake bread until deep brown on top and tester inserted near center comes out clean, rotating pan occasionally
for even baking, about 40 minutes longer. Immediately invert bread onto rack.
Stir preserves in small saucepan over medium heat until melted. Brush preserves all over warm bread. Cool
completely, at least 3 hours.
For glaze:
Sift 1 1/3 cups powdered sugar into small bowl. Add lemon juice and whisk to blend. Add more powdered
sugar by tablespoonfuls if glaze is too thin to adhere to bread. Drizzle glaze over cool bread and let stand until
glaze sets, about 1 hour. (Can be made 1 day ahead. Wrap loosely in foil and store at room temperature.)

Bourbon-Pecan Tart
Here's a scrumptious twist on the classic holiday dessert.
8 TO 10 SERVINGS

Recipe by Carolyn Beth Weil

Photograph by Elinor Carucci
November 2009
INGREDIENTS

1 12-inch round Pie Crust (click for recipe)

3 large eggs

3/4 cup dark corn syrup

3 tablespoons unsalted butter, melted

2 tablespoons bourbon

1/4 teaspoon salt

2 cups pecan halves or pieces

1/2 cup (packed) golden brown sugar

1 teaspoon vanilla extract

PREPARATION

Place crust in 10-inch tart pan with removable bottom; press crust into pan. Trim overhang. Chill crust 30 minutes.
Preheat oven to 375F. Line crust with foil; fill with dried beans. Bake until crust is set and pale golden, about 30 minutes. Remove foil
and beans. Bake crust until golden brown, about 10 minutes. Place pan with crust on rimmed baking sheet.
Meanwhile, using electric mixer, beat eggs and sugar in medium bowl. Beat in corn syrup. Add butter, bourbon, vanilla, and salt; beat
until blended. Stir in pecans.

Pour pecan filling into hot crust. Bake until center of filling is set, about 25 minutes. Cool tart on rack 1 hour; remove pan sides. Serve
slightly warm or at room temperature. DO AHEAD Can be made 8 hours ahead. Rewarm slightly before serving, if desired.

Pie Crust
Be sure to make the dough in a stand mixer (not a processor), which will prevent you from overworking it.
MAKES TWO 12-INCH ROUND CRUSTS OR TWO 14X10-INCH OVAL CRUSTS

Recipe by Carolyn Beth Weil

November 2009
INGREDIENTS

2 1/4 cups all purpose flour

1/4 cup sugar

1/4 teaspoon fine sea salt

1 cup (2 sticks) chilled unsalted butter, cut into 1/4-inch cubes

1/4 cup (or more) ice water

PREPARATION

Combine first 3 ingredients in heavy-duty stand mixer fitted with paddle attachment. Blend on low speed. Add butter; mix on low speed until
mixture is crumbly. Sprinkle with 1/4 cup ice water; mix until dough clings to paddle, adding more ice water by teaspoonfuls if dough is dry. Gather
dough together. For two 12-inch round crusts, divide dough in half; flatten each into disk. Roll out each dough disk on floured surface to 12-inch
round. For two 14x10-inch oval crusts, divide dough in half; flatten each into oval. Roll out each on floured surface to 14x10-inch oval. DO
AHEAD Can be made 2 weeks ahead. Wrap each crust in plastic, then foil, and freeze. Thaw in refrigerator overnight before using.

Chocolate Brownies with Orange Cream Cheese Frosting

Use one, two, or all three toppings.
MAKES 18 BROWNIES

Recipe by Pam Anderson

Photograph by Pornchai Mittongtare
July 2007
INGREDIENTS

1 (13x9x1-inch) disposable aluminum baking pan

Nonstick vegetable oil spray

1/2 teaspoon baking powder

1/2 teaspoon salt

2 ounces unsweetened chocolate, chopped

10 tablespoons (11/4 sticks) unsalted butter

2 teaspoons vanilla extract

3 large eggs

2/3 cup powdered sugar

2 tablespoons (1/4 stick) unsalted butter, room temperature

2/3 cup all purpose flour

4 ounces bittersweet or semisweet chocolate, chopped

1 1/4 cups sugar

1 (8-ounce) package cream cheese, room temperature

1 1/2 teaspoons finely grated orange peel

1/2 cup toasted pistachios, toasted sweetened flaked coconut, or untoasted sweetened flaked coconut

PREPARATION

Set oven rack in lower middle position; preheat to 325F. Spray disposable aluminum baking pan with nonstick spray. Press 18x12-inch
sheet aluminum foil over bottom and up long sides of pan, leaving overhang on each long side. Spray foil with nonstick spray. Whisk
flour, baking powder, and salt in small bowl. Stir both chocolates and 10 tablespoons butter in medium saucepan over medium-low heat
until melted and smooth ; remove from heat. Whisk sugar and vanilla, then eggs into chocolate mixture. Whisk until glossy and smooth,
about 1 minute. Add dry ingredients and whisk just to blend.
Pour batter into prepared pan. Bake until tester inserted into center comes out with some moist crumbs attached, about 24 minutes.
Cool completely in pan on rack.
Using electric mixer, beat room temperature cream cheese and next 3 ingredients in medium bowl until smooth. Spread cream cheese
frosting over brownies. Sprinkle nuts or coconut over. DO AHEAD Chocolate brownies can be made 1 day ahead. Cover and chill.
Using foil overhang for handles, remove brownies from pan. Cut into 18 squares; serve cold or at room temperature.

Peanut Butter and Chocolate Cheesecake Swirl Brownies

This fun take on cream cheese brownies is all the more crowd-pleasing.
MAKES 25

by Dede Wilson
Photograph by Jos Picayo
January 2009
INGREDIENTS
BROWNIE LAYER

Nonstick vegetable oil spray

1/2 cup (1 stick) unsalted butter, diced

1/2 cup sugar

2 large eggs

1/2 cup all purpose flour

1/4 teaspoon salt

8 ounces bittersweet chocolate, finely chopped

1 teaspoon vanilla extract

CHEESECAKE LAYER

1 8-ounce package cream cheese, room temperature

1 teaspoon vanilla extract

1/2 cup sugar

2 tablespoons heavy whipping cream

2 tablespoons all purpose flour

2 ounces bittersweet chocolate, chopped

1/3 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)*

2 large eggs

PREPARATION
BROWNIE LAYER

Position rack in center of oven and preheat to 325F. Spray 9-inch square metal baking pan with 2-inch-high sides with nonstick spray;
line bottom with parchment paper.
Stir chocolate and butter in medium saucepan over low heat until smooth; cool 10 minutes. Using electric mixer, beat sugar, eggs, and
vanilla in medium bowl until very fluffy, about 3 minutes. Beat in chocolate mixture on low speed, then beat in flour and salt. Spread
batter in pan.
CHEESECAKE LAYER

Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Gradually add sugar, beating until
fluffy. Beat in eggs 1 at a time. Beat in cream, then flour. Transfer 1/3 cup cheesecake batter to small bowl and reserve. Spread
remaining cheesecake batter over brownie layer.
Place chocolate in small microwave-safe bowl. Microwave on low power in 10-second intervals until chocolate begins to melt, then stir
until smooth. Mix chocolate into reserved 1/3 cup cheesecake batter. Drop chocolate batter by heaping teaspoonfuls atop cheesecake
layer. Using chopstick or wooden skewer, swirl chocolate batter in figure-eight pattern through white cheesecake layer.
Bake brownies until edges of cheesecake layer are puffed and center is set, about 36 minutes. Cool brownies in pan on rack. Cover;
chill at least 1 hour.
Cut brownies into 25 squares. Using narrow spatula, transfer brownies to platter. Serve cold.
WHICH PEANUT BUTTER TO USE

For these recipes, we used creamy (smooth) all-natural peanut butter. To make sure you're buying the right stuff, check the label.
There should be only two ingredients: peanuts and salt. This style of peanut butter may have a layer of oil (from the peanuts) on top. If
it does, chill the jar for a few hours, then slowly mix until smooth. Don't use freshly ground peanut butter: It can have inconsistent flavor
and texture.

Three-Cheese Pizza with Pancetta and Mushrooms

6 SERVINGS

Recipe by Giada De Laurentiis

Photograph by Noel Barnhurst
March 2007
INGREDIENTS

Pizza dough

1/2 cup purchased marinara sauce

1/2 cup finely grated Parmesan cheese

1/3 cup coarsely grated mozzarella cheese

2 ounces thinly sliced pancetta (Italian bacon), coarsely chopped

1 cup coarsely grated Fontina cheese

2 ounces crimini (baby bella) mushrooms, thinly sliced

PREPARATION

Preheat oven to 475F. Line 2 large baking sheets with parchment. Divide dough in half. Roll out 1 half on lightly floured surface to
131/2x81/2-inch rectangle. Transfer to 1 baking sheet. Repeat with second half. Spread 1/4 cup marinara sauce over each pizza,
leaving 1/2-inch border. Sprinkle cheeses over, then mushrooms and pancetta. Sprinkle with salt and generous amount of pepper.
Bake pizzas until brown on bottom and cheese is melted, about 15 minutes. Cut each pizza crosswise into rectangles.

Pizza Dough Bon Apptit | March 2007

by Giada DeLaurentiis
This dough is easy to handle and will give you a crispy crust that's also tender.

3/4 cup warm water (105F to 115F)

1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3
tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough
until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared
bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free
area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead.
Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of
dough, working outward toward edges but not rolling over them.)

Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting

Coffee enhances this cake's rich chocolate flavor and deep color.
10 TO 12 SERVINGS

Recipe by Abigail Johnson Dodge

Photography by Patricia Heal
April 2009
INGREDIENTS
CAKE

2 cups cake flour

3/4 cup natural unsweetened cocoa powder

1 1/2 teaspoons baking soda

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

2 cups (packed) golden brown sugar

3/4 teaspoon salt

3 large eggs

1 1/2 teaspoons vanilla extract

1 cup buttermilk

4 teaspoons instant espresso powder dissolved in 3/4 cup hot water

FROSTING

1/3 cup natural unsweetened cocoa powder

1 tablespoon instant espresso powder

1 1/3 cups sugar

2 8-ounce containers chilled mascarpone cheese

1 1/2 cups chilled heavy whipping cream, divided

Bittersweet chocolate curls (optional)

PREPARATION
CAKE

Position rack in center of oven; preheat to 325F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour,
tapping out any excess. Line bottom of pans with parchment paper. Sift 2 cups cake flour, cocoa, baking soda, and salt into medium
bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add
eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2
additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth. Divide
batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans
on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove
parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely. DO AHEAD Can be made 1 day ahead.
Wrap each cake in plastic and store at room temperature.
FROSTING

Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa
mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until
cold, at least 2 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled. Add mascarpone to chilled cocoa mixture. Using
electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm
peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle). Using pastry brush, brush off crumbs from
cakes. Place 1 cake layer, top side up, on platter. Spoon 1 3/4 cups frosting in dollops over top of cake. Using offset spatula, spread
frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake.
Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate
curls, if desired. DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 20 minutes before
serving.

Caramel-Walnut Upside-down Banana Cake

A new take on pineapple upside-down cake. Here, a sticky brown-sugar caramel drips down the sides of a supermoist banana cake.
MAKES 6 TO 8 SERVINGS

Recipe by Jill O'Connor

Photograph by Tom Schierlitz
March 2008
INGREDIENTS
TOPPING

Nonstick vegetable oil spray

1/2 cup (1 stick) unsalted butter

1 cup (packed) golden brown sugar

3/4 cup walnut halves or pieces

1 3/4 cups cake flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup sugar

2 large eggs

1 cup mashed very ripe bananas (2 to 3 large)

1 tablespoon dark rum

1 teaspoon vanilla extract

3 tablespoons dark corn syrup

CAKE

3/4 teaspoon baking soda

1/2 cup (packed) golden brown sugar

3 tablespoons sour cream

Whipped cream or vanilla ice cream

PREPARATION
TOPPING

Spray 8-inch round cake pan with 2-inch-high sides with nonstick spray. Bring butter, sugar, and corn syrup to boil in medium
saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Stir in nuts. Spread topping in prepared pan. Let topping cool
completely.
CAKE

Preheat oven to 350F. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until
blended. Beat in eggs 1 at a time, then mashed bananas, sour cream, rum, and vanilla. Beat in dry ingredients in 2 additions just until
combined. Spoon batter into pan.
Bake cake until tester inserted into center comes out clean, about 55 minutes. Cool 15 minutes. Cut around cake. Place platter over
pan. Holding pan and platter together, turn over. Let stand 5 minutes, then gently lift off pan. Cool at least 15 minutes for topping to set.
Serve warm or at room temperature with whipped cream or vanilla ice cream.