Semi-Homemade Almond Croissants

One of my favorite pastries are Almond Croissants. I also love just a plain old croissant as well. I’ve looked at recipes to make both and while they don’t seem complicated, it’s just so much easier to buy them. Well, plain croissants that is. You can pretty much get them at any supermarket that has a bakery. Granted, some are better than others. Whereas I find that Almond Croissants can only be found at certain bakeries or cafés and unfortunately, they aren’t always that good. I have tried to make pseudo Almond Croissants with crescent rolls and almond paste and it was a total fail. Well, a fail in the taste department. They did look good. Recently though I came across a recipe for Almond Croissants that started off by using store-bought (or homemade if you are so inclined) croissants and were doctored with a delicious almond filling. I had high hopes for them. They were starting off with an actual croissant and filled with an almond filling that included almonds and almond paste – the more almond flavor the better. And I must say, they didn’t disappoint. These would be a great addition to your Easter brunch this weekend and could really impress your guests!

After getting a good batch of croissants…

I started off by making the filling for them. In the bowl of my food processor I pulsed toasted sliced almonds until they were finely ground. I then added in almond paste and sugar and processed the mixture until it resembled fine meal. Finally, I added in an egg, Amaretto, vanilla extract and salt and processed everything until it was smooth and creamy. As it was the mixture is too loose to spread on the croissants, so, I transferred the mixture to an airtight container, covered and refrigerated it overnight. The following day I let it sit at room temperature uncovered so it could get to the right consistency.

Once the almond filling was ready it was time to prep the croissants. I sliced each of them horizontally and spread a few tablespoons of the almond filling on the bottom of each cut half and arranged them on a large baking sheet.

Next, I topped them with the top half of the croissants and spread about a tablespoon of the remaining almond filling on top of each. I then pressed about a tablespoon of sliced almonds on each.

I baked them in a 375F preheated oven for about 8 minutes. After letting them cool for about 15 minutes I sifted confectioners’ sugar on top of them.

These were delicious, just as good and possibly better than any decent Almond Croissant I have gotten at a bakery or café.

Semi-Homemade Almond Croissants

Ingredients:

8 large store-bought croissants

1 1/2 cups sliced almonds, divided

7 ounces almond paste*, broken into small pieces

1/3 cup sugar

1 large egg

3 tablespoons unsalted butter, softened

1 tablespoon Amaretto**

2 teaspoons vanilla extract

1/2 teaspoon salt

Confectioners’ sugar for dusting

*Depending on the brand you purchase, you could also use 8 ounces.

**The original recipe called for brandy

Directions:

Preheat oven to 350 F. Spread 1 cup of the sliced almonds in an even layer on a baking sheet. Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Tossing the almonds at the halfway point. Let them cool to room temperature.

In the bowl of a food processor add the toasted almonds and pulse until finely ground, about 12 pulses. Add the almond paste and sugar and process the mixture until it resembles fine meal, about 15 seconds. Add the egg, butter, brandy, vanilla extract and salt and process the mixture until it is smooth and creamy, about 2 to 3 minutes. Transfer the mixture to an airtight container. Cover and refrigerate until the mixture is firm, at least 30 minutes and up to 4 days. If you opt to refrigerate the mixture for more than 30 minutes, let it sit at room temperature uncovered for 15 to 30 minutes before using.

Preheat the oven to 375F. Slice each of the croissants in half horizontally. Spread 2 tablespoons of the almond paste mixture on the cut side of each bottom. Top with the top half of the croissant and place on a large baking sheet. Repeat with the remaining croissants. Spread about a tablespoon of the remaining almond paste mixture on each croissant top and then gently press the remaining sliced almonds onto it (about a tablespoon per croissant). Bake in the preheated oven for 5 to 8 minutes, or until the almonds turn a light golden brown. Let the croissants cool on the baking sheet for 15 minutes. Dust with confectioners’ sugar.

The croissants are best eaten the day they are made, but, can be stored in an airtight container for 1-2 days.

Recipe from Food & Wine

One Bowl Baked Oatmeal

My go-to breakfast as of late has been 2 slices of wheat bread with peanut butter along with a bowl of fruits and veggies. On the weekend’s I cheat a little and the peanut butter becomes butter with a schmear of jam on top. I’ve been wanting to cut back on eating so much bread though and was trying to think of something else that would be quick and filling to eat. I used to eat hard-boiled eggs, but sometimes they become a little hard to swallow. And while I love oatmeal, I just don’t feel like making it every day and I haven’t gotten my measurements just right to make a big batch over the weekend to have for the week. I finally found something though that is delicious, healthy, and filling… Baked Oatmeal. I made this on a Sunday afternoon and I had breakfast for the entire week. I just heated in the microwave for about :45 seconds before enjoying. The first time I made it I used frozen mixed berries and the second time, a diced apple. Both versions were equally delicious.

A couple things to note about the recipe below, for the applesauce, instead of buying a large jar I opted to buy a 6-pack of individual servings and just used 1 to make the oatmeal. Instead of maple syrup you could use an equal amount of brown sugar. If you want a little crunch to your oatmeal squares you could top the oatmeal with a 1/2 cup of chopped nuts of your choosing before baking. The possibilities are endless so you don’t have to worry about getting bored quickly eating the same thing every day.

One Bowl Baked Oatmeal

Ingredients:

1 3/4 cups milk (of your choice)

2 large eggs

1/2 cup maple syrup

1/4 cup unsalted butter, melted and slightly cooled

1/4 cup unsweetened applesauce*

3 cups old-fashioned oats

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups fruit of your choice (e.g.: mixed berries (fresh or frozen – do not thaw), diced apple, bananas, etc.)

Directions:

Preheat the oven to 350 F. Spray a 9×9 – inch backing dish with nonstick spray and set aside.

In a large bowl, add all the ingredients and whisk together until well incorporated. Pour into the prepared dish. Bake in the preheated oven for 35 minutes, or until the center appears just set. The oatmeal will be soft. If you want your oatmeal to be drier and more solid, bake it until the center is set.

Cool for 5 minutes before slicing and serving. Cover leftovers and refrigerate for 1 week.

Recipe from Sally’s Baking Addiction

One Banana Three Muffins

Normally when I have overripe bananas my go-to is to make a Banana Nut Bread. But that requires 3 bananas and this time around I only had 1. And while I could have tossed it, I’m not keen on eating overripe bananas, I also don’t like to waste food. So, I decided to tweak a recipe to turn that 1 banana into muffins.

Truthfully before making and dividing the batter I wasn’t sure how many muffins I would get from it. Once I was done prepping it, I was able to divide it into 3 large muffins. I used a 6-cup muffin pan as opposed to a 12-cup cupcake pan.

After baking in a 375 F preheated oven I let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

And the following morning enjoy one for breakfast.

These muffins were delicious! From now on when I buy bananas I may leave one to overripe so I can bake up a batch of these muffins. They are quick, easy, delicious and the perfect amount!

 

Banana Nut Muffins

Ingredients:

3 tablespoon unsalted butter, at room temperature

1/3 cup sugar

1 egg

1/4 teaspoon baking soda

3/4 cups flour

1 overripe banana, mashed

3 tablespoons chopped walnuts

 

Directions:

Preheat the oven to 375 F. Line 3 cavities of a 6-cup muffin pan with liners.

In a medium bowl sift together the flour and baking soda and set aside.

In another medium bowl cream together the butter and sugar using a handheld mixer. Add the egg and continue to beat until well incorporated. Add the dry ingredients to the mixture and beat until just incorporated. Stir in the mashed banana and the walnuts.

Divide the batter among the prepared muffin pan and bake in the oven for 20-25 minutes, or until the muffins are golden brown and cake tester inserted in the middle comes out clean.

Cool in the pan for 10 minutes before removing the muffins and transferring them to a wire rack to cool completely.

Baked Challah French Toast

This year for Christmas and New Year’s Eve I decided to play it safe and stay home. That doesn’t mean that I didn’t treat myself to the same goodies I would have had had I followed my usual plans. I made cinnamon rolls from scratch for Christmas morning and I made myself a Molten Lava Cake and a mini charcuterie plate for New Year’s Eve. And for my first meal of the new year, since I always eat breakfast, I enjoyed Challah French Toast.

I prepped it the night before by cutting up a loaf of challah bread and arranging it in a 9×13 baking dish that I lightly greased. I then poured a mixture of eggs, milk, heavy cream, sugar and spices over it and covered and refrigerated it overnight. The following morning, I removed it from the refrigerator and while I preheated the oven drizzled it with melted butter and a cinnamon sugar mixture. I baked it for about 40 minutes, until it was puffy and golden brown.

Once done, I let it sit for about 10 minutes before slicing and enjoying a piece along with some fresh strawberries and a few slices of bacon. Not a bad first meal for the new year.

Baked Challah French Toast

Ingredients:

1 1-pound challah loaf, cut into 1-inch pieces

6 large eggs

2 cups whole milk

1 cup heavy cream

1/3 cup light brown sugar

1 teaspoon vanilla extract

2 teaspoons cinnamon, divided

1/4 teaspoon nutmeg

1/2 teaspoon kosher salt

3 tablespoons sugar

3 tablespoons unsalted butter, melted

syrup, confectioners’ sugar and/or fresh berries, for serving

 

Directions:

Lightly grease a 9×13 baking dish wish either softened butter or cooking spray and layer the challah pieces into the dish in a single layer.

In a large bowl whisk together the eggs, milk, heavy cream, light brown sugar, vanilla extract, 1 teaspoon of the cinnamon, nutmeg & salt. Pour over the bread and cover the dish with plastic wrap and aluminum foil and refrigerate for at least 2 hours, or up to 1 day.

Once ready to bake, preheat oven to 375 F. Remove dish from the refrigerator and uncover. In a small bowl combine the sugar and the remaining teaspoon of cinnamon. Drizzle the melted butter over the bread and then sprinkle with the cinnamon sugar. Bake for 35 to 45 minutes, until puffed and a deep golden brown.

Let stand for 10 minutes before slicing and serving.

Recipe from Food52

Meyer Lemon Scones

I recently purchased 2 bags of Meyer Lemons to make a pie which I will be sharing with you in a couple of weeks in honor of Pi Day. I was pretty sure I only needed 1 bag of the lemons since each bag had about 6 each, but, I wanted to be sure I had enough in case of any mishaps and I figured I could always make something else with the extra ones. Initially I was thinking of making muffins, which I may still do, but quickly realized that most lemon muffins include poppy seeds, which I didn’t have. Then I came across a recipe for scones and for some reason I always thought that scones were difficult and time-consuming to make but the recipe I opted to try was the complete opposite.

Unfortunately I did not take any pictures of the prep work that went into making these scones. I was cooking/baking about three or four other things so my counter was a mess and I was trying to make sure I didn’t overcook or burn anything. What was nice about this recipe was that it only required two bowls to mix all of the ingredients and it came together quickly. After stirring together my dry ingredients (flour, sugar, salt, baking soda and baking powder) I added in diced cold butter. Here’s a tip, if you want to ensure your butter is cold enough and incorporates into the flour well, freeze it for a few minutes and instead of dicing it grate it in to the flour mixture. I then used a combination of a pastry cutter and my hands (actually just one hand, I ended up with a pretty bad cut on one of my fingers when I was cleaning lemon zest off my Microplane Grater) to work the butter in and get the mixture into the consistency of small peas. In a measuring cup I whisked together the heavy cream, an egg yolk and lemon zest and then added this to the flour mixture and stirred it until the dough formed. I then transferred the dough to a baking sheet, formed it into a circle and then cut it using a pizza cutter into four equal pieces. I separated the pieces so they weren’t touching and then brushed them with heavy cream. While the scones were baking, I whisked together a glaze of confectioners’ sugar, heavy cream and lemon juice to pour on them right out of the oven. I was never one to add glazes to my baked goods, I always thought doing so would make them super sweet. But, I have come around and realized that all glazes are not super sweet and sometimes can add another level of flavor to things. Like the cardamom glaze on the Rum-Raisin Apple Bundt Cake I posted a few months ago… YUM!

These scones were delicious and made for a nice breakfast treat. Maybe next time I will add some blueberries. Blueberries and lemon go together like peanut butter and chocolate!

Meyer Lemon Scones

Ingredients:

For the Scones:

1 1/4 cups flour

1/4 cup sugar

1/4 teaspoon salt

1/4 teaspoon baking soda

4 tablespoon unsalted butter, cold and diced

1/3 cup + 2 tablespoons heavy cream, plus more for brushing

1 large egg yolk

Zest of 2 Meyer lemons

 

For the Glaze:

1/3 cup Confectioners’ sugar

1 teaspoon heavy cream

2 teaspoons freshly squeezed Meyer lemon juice

Directions:

Preheat the oven to 400 F.

In a large bowl whisk together the flour, sugar, salt, baking soda and baking powder. Add the butter and using your preferred method (knives, pastry cutter or hands) work the butter into the flour mixture until the consistency is smaller than peas.

In a measuring cup whisk together the heavy cream, egg yolk and lemon zest and then pour over the flour mixture. Stir the mixture until a shaggy dough forms and everything is incorporated, being careful not to overmix the dough.

Transfer the dough to a small cookie sheet and form it into a circle.

Using a knife (or pizza cutter) cut the circle into 4 equal pieces. Separate the pieces a bit so they are not touching and brush the pieces with heavy cream.

Whisk together the ingredients for the glaze in a small bowl and set aside.

Bake the scones for 13-15 minutes in the preheated oven, or until a cake tester inserted in the middle comes out clean and the edges of the scones are beginning to brown.

Drizzle the glaze on the scones immediately after removing them from the oven. Enjoy warm.

To store, place the scones in an airtight container at room temperature for 1-2 days.

Recipe from Dessert for Two

Slow Cooker Sunday: Cinnamon Almond Oatmeal

After the first time my dad got sick and returned home from the hospital I used to make oatmeal every morning for breakfast for him and I. I wouldn’t say I mastered making oatmeal, but, I got it down pat as to how much milk to oatmeal to sugar ratio I needed to make the perfect bowl of sweetness and creaminess. Funny thing is, now a few years later I struggle to make oatmeal for just myself. It either comes out too sweet, too blah, too thick or too watery. Somehow I have forgotten the magical combination. Maybe I’ve somehow blocked it out since I can’t have those morning breakfasts’ with my dad any longer. Our subconscious is a funny thing! Thankfully, my slow cooker is the answer and one of best things about it is that I don’t have to worry about walking away while the milk is heating up and ultimately boils over and leaves a mess on my stove. I cannot even count how many times that happened to me. And cleaning up warmed milk is no fun task.

After combining all of my ingredients in my slow cooker and letting it cook on low for a few hours I had a delicious breakfast. I topped mine with almonds, but since oatmeal is so versatile you can pretty much top it with anything. Have you seen some of the flavors they sell in the instant packets?

I’ve come to realize that I am not a big fan of cinnamon so I think I will reduce the amount I use the next time I make it, or omit it completely. I am sure the honey would provide enough sweetness for it.

One last thing, this was the first time I’ve made steel cut oats. My reason for using them… I thought they would hold up better in the slow cooker since they are not processed as much as much as old-fashioned and quick oats. They take longer to cook due to their texture, but taste just the same.

Slow Cooker Cinnamon Almond Oatmeal

  • Servings: 5 (1 cup each)
  • Print

Ingredients:

1 cup steel cut oats

5 cups almond milk*

1/4 cup plus 1 tablespoon of honey

1 teaspoon of ground cinnamon**

1/4 teaspoon salt

Sliced almonds, for topping

*I used vanilla flavored almond milk

**Feel free to use more or less to your liking

Directions:

Combine all ingredients, except for the almonds, in your slow cooker and stir until well combined. Cool on low for 4 to 5 hours, or until desired consistency.

*I cooked my oatmeal for a little less than 4 hours. I was planning on refrigerating it to eat for breakfast over a few days so I didn’t want to cook it to a point where it was super creamy, it was a bit watery since I knew that as it cooled it would thicken up.

Chocolate Chip Muffins

It seems like I am on a muffin kick… Last week I brought you Blueberry Crumb Muffins and this week I am bringing you Chocolate Chip Muffins. The real reason why I made these muffins… I was going on a road trip and thought they would be a good snack/treat/breakfast for the road. When you have chocolate chips in a muffin they can be for anything I think. While this recipe was written for 12 servings (aka a cupcake size muffin) I opted to make 6 large ones as I didn’t want that many muffins for the road.

 

Chocolate Chip Muffins

  • Servings: 12 small or 6 large
  • Print

Ingredients:

2 1/2 cups flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups semi-sweet chocolate chips

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

1 cup sugar

2 large eggs

1 cup whole milk

1 tablespoon vanilla extract

 

Directions:

Preheat the oven to 425F and line a muffin tin with liners and then spray it with baking or cooking spray. This is just in case the muffins bake onto the pan so you can easily remove them.

In a large bowl mix together the flour, baking soda, salt and chocolate chips, set aside.

In a medium bowl whisk together the melted butter, sugar, eggs, milk and vanilla extract. Slowly add the wet mixture to the dry mixture and fold together until just combined.

Divide the batter among the muffin cups and bake at 425F for 5 minutes and then lower the oven to 375F and bake for another 12-15 minutes, or until a cake tester comes out clean.

Let cool in the pan on a wire rack for about 10 minutes and enjoy!

 

Recipe from Little Sweet Baker

Blueberry Crumb Muffins

Do you ever notice that you don’t normally see oddball (maybe that’s not the best word choice) muffin flavors like you do for cupcakes? I guess since muffins are traditionally a breakfast food people don’t want to eat anything to out of the ordinary that early in the day. I don’t know if I would eat a lavender vanilla muffin as quickly as I would a lavender vanilla cupcake! Today, I am bringing you a tried and true muffin flavor… Blueberry. Maybe another day I’ll make something a little more adventurous… Pumpkin Spice season is quickly approaching and I am sure that would make the base for a delicious muffin.

What makes these muffins a real stand-out is the streusel topping. It’s an added layer of yumminess and sweetness.

 

Blueberry Crumb Muffins

  • Servings: 8 small or 5 large
  • Print

Ingredients:

Muffins:

1 1/2 cups all-purpose flour

3/4 cups granulated sugar

1/2 teaspoon kosher salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg, beaten

1/3 cup milk*

1 cup fresh blueberries

 

*I used whole milk

 

Crumb Topping:

1/2 cup granulated sugar

1/3 cup all-purpose flour

1/4 cup unsalted butter, cubed

1 1/2 teaspoons ground cinnamon

 

Directions:

Preheat the oven to 400 F. Line the muffin tin with liners and then spray the top of the muffin pan with baking spray. Doing this will allow you to remove the muffins easily if they happen to rise and bake onto the pan.

Crumb Topping:

Mix together all of the ingredients in a medium bowl with a fork or with your hands until well combines, set aside.

Muffins:

Combine the flour, sugar, salt and baking powder in a large bowl. Measure the vegetable oil in a measuring up, add the egg and enough milk to bring the mixture to 1 cup. Add the liquid mixture to the flour mixture and mix well. Fold in the blueberries. Fill the muffin cups to the top and sprinkle with the crumb topping.

Bake for 20 to 25 minutes, or until a cake tester comes out clean. Let cool on a wire rack before enjoying.

Recipe from Allrecipes

Lemon Ricotta Pancakes

When it comes to pancakes I’m a bit of a traditionalist. I’ll take plain old regular pancakes or buttermilk ones over any flavor (i.e. banana, pumpkin, corn, etc…) or additions (i.e. chocolate chips) – although blueberry pancakes are quite delish! A few years ago though I decided to try Lemon Ricotta Pancakes at a wonderful breakfast spot in Brooklyn – Tom’s Diner – and was instantly hooked. I don’t know what it is about this particular flavor that makes them so delicious – the hint of lemon, the swirl of ricotta cheese, or the combination of both – but they are definitely one pancake everyone should try. And while there are recipes for pancakes made from scratch I opted to make these pancakes using store-bought pancake mix… short-cuts aren’t always a bad thing. And with Easter just around the corner these would be perfect addition or main dish for your Easter breakfast or brunch.

To begin I whisked together pancake mix, milk and lemon oil (I didn’t have any lemons on hand to zest.) Some things to note, I used Aunt Jemima Complete Pancake Mix and while it calls for water to be used with the mix I always opt to use milk for richer tasting and fluffier pancakes. Also, the equivalent of lemon oil to lemon zest is 1/4 teaspoon vs. 1 tablespoon.

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I then folded in the ricotta cheese; folding in the ricotta helps to maintain the texture of the cheese and allows the ricotta to swirl into the batter.

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I’ll admit I’m not the best pancake maker. Usually the first one I pour into the pan is my “test” one that gets thrown out. I just haven’t mastered getting the pan to the right heat. This time around I almost nailed it.

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After topping my short-stack with syrup…

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It was time to enjoy them!

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Lemon Ricotta Pancakes*

Makes 5 4-inch pancakes

Ingredients:

1 cup pancake mix (I used Aunt Jemima complete)

3/4 cup milk (I used 2%)

1 tablespoon lemon zest (or 1/4 teaspoon lemon oil)

1/2 cup whole-milk ricotta cheese

Directions:

1. Whisk together the pancake mix, milk, and lemon oil (or zest) then gently fold in the ricotta cheese.

2. Spoon approximately 1/4 cup (I used an ice cream scoop) of the batter onto a lightly buttered pan or griddle heated over medium-heat.

3. Cook until bubbles form on the surface and then flip and cook for another minute or two until golden.

*This recipe can easily be doubled.

Peach Streusel Cake

I tend to rip recipes out of magazines and file them away for quite some time before actually trying them. I recently made a turkey meatloaf following a recipe from a 2008 issue of a magazine. I wish I had made it sooner… It was quite good. So, when I was looking to make a cake to give as an anniversary treat for a friends’ parents I turned to a Peach Streusel Cake recipe that I had ripped out from a 2011 issue of Food & Wine magazine.

I started the cake by making the streusel. I combined flour, light brown sugar, salt, butter and pecans in a bowl…

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And mixed it together with my fingers to form small clumps with the mixture and then set it aside.

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Next up I whisked together flour, baking powder, baking soda and salt in a bowl and set this aside as well.

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In a separate bowl I began making the batter for the cake by beating together butter and sugar.

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I then added in two eggs one at a time.

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And then sour cream and vanilla extract.

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Once all of the wet ingredients were combined well I added in the dry ingredients.

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Once the wet and dry ingredients were mixed together it was time to pour it into my prepared pan.

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I started by spreading two-thirds of the batter into the pan.

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I then folded in chopped frozen peaches into the remaining batter. I had to go to about 4 different places to find frozen peaches. Each supermarket I went to had strawberries, blueberries and other frozen berries but no peaches. I ended up finding them at my local Target. It’s always the last place you check that has what you want.

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I then spread this batter on top of the non-peach batter already in the pan.

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And finally I spread the streusel topping on top.

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I baked the cake in a preheated 325F oven for 90 minutes, covering the cake with foil for the last 15 minutes so the streusel topping wouldn’t brown too much. It looked amazing when I took it out of the oven.

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I let it cool for a bit before placing it inside of a tin.

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And although it was meant for someone else, I did end up trying a piece and overall it was quite good, but, I think next time I’ll use fresh peaches instead.

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Peach Streusel Cake

Ingredients

Streusel

1/2 cup all-purpose flour

1/4 cup packed light brown sugar

1/4 teaspoon salt

3 tablespoons unsalted butter, softened

1 cup chopped toasted pecans

Batter

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

2 large eggs

1 cup sour cream

2 teaspoons vanilla extract

One 10-ounce bag frozen peaches, coarsely chopped

Directions

1. Preheat the oven to 325F and butter flour a 9-inch springform pan.

2. Make the Streusel: In a bowl using your fingers, combine the flour, brown sugar, and salt. Add the butter and mix until smooth. Add the pecans; press the mixture into clumps.

3. Make the Batter: In a bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat the butter and sugar at medium-high speed until light, 3 minutes. Beat in the eggs one at a time; beat in the sour cream and vanilla. Add the dry ingredients and beat at a low speed until incorporated.

4. Spread two-thirds of the batter in the pan. Fold the peaches into the remaining batter and spoon into the pan. Scatter the streusel crumbs on top. Bake the cake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean; loosely cover the cake foil for the last 15 minutes of baking. Transfer to a rack and cool for 30 minutes them remove the ring and let the cake cool completely before serving.

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