Desert Desserts

May 2nd

Sweet Sedona Cake

My second entry for the Nordicware bundt cake contest:
Sweet Sedona is a white cake with a butterscotch pudding swirl, to create and reddish-orange earthy tone. In lieu of frosting, the moist cake is instead dusted with cocoa powder, cardamom and cinnamon, and then sprinkled generously with a handful of dark chocolate chips. The earthy tones in these spices and sweets were selected to represent those that similarly make Sedona, Arizona’s red rocks renowned. People travel internationally to visit Sedona – a peaceful sanctuary surrounded by burnt orange towering rock formations. This cake pairs sweet and savory to perfectly describe a visit to Sedona.

Sweet Sedona Cake

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The cake will be served this evening at my women’s guild meeting, along with a new batch of orange-cardamom madeleines. I actually found cardamom this weekend at a high-end grocery store — although I thought twice about buying it. It was $10 for a teeny tiny container. Regardless, I put it to good use and the flavor is interesting. It is indeed savory.

Madeleines, batch 2

Ingredients:
1/4 cup of unsalted butter
1 tablespoon good quality honey
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup granulated sugar
2 large eggs

For glaze:
3/4 cup confectioners’ sugar
1 teaspoon finely grated orange zest, plus two tablespoons strained orange juice

1. Brush molds with butter (or use PAM), set aside. Make the batter: Melt butter in a small saucepan over low heat. Remove from heat and stir in honey and vanilla. Let cool 10 minutes.
2. Whisk flour, baking powder, cardamom, and salt in a small bowl; set aside.
3. Stir together sugar and eggs in a medium bowl. Gently fold in flour mixture until combined. Add butter mixture and fold until combined. Cover with plastic wrap and refrigerate 30 minutes. (Set timer for 20 minutes, then turn on your oven to 325 degrees. 10 minutes later, your oven should be warm and your batter will be ready to come out of the fridge.)
4. Spoon batter into prepared tins, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. Bake until cookies are puffed and edges are golden, 7-8 minutes. Transfer pan to a wire rack; let cool slightly. Unmold cookies on rack and let cool completely.
5. Make the orange glaze: stir together sugar and orange zest and juice in a small bowl until glaze is smooth, thick, and opaque. Using a small pastry brush, coat ridged side of each cookie with glaze. Let set 15 minutes. Cookies can be stored in a single layer in an airtight container for up to 3 days.

Madeleines

As if these suckers are going to be around in 3 days. And I haven’t quite gotten around to glazing these babies yet. Soon enough!
Source: Martha Stewart Living, May 2006

Posted in
Domestic Art, Recipes
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8 Responses

  1. You might be surprised but I think you can find cardamom either in the “Latino” food section at Basha’s or Fry’s OR at Cost Plus. They have a lot of spices and they are pretty reasonable.

    Of course, if you hit Penzy’s, then you must have been in spice heaven!

  2. You are killing me. Those look so yummy!

    I’m not envious of the butterscotch, though. Not a fan of butterscotch.

  3. That is a creative idea – send along some of your gorgeous photos of Sedona so they can see the resemblance 🙂 I am hoping to be posting some of my own photos of those madeleines soon. I found the pans! And I need a reason to use all the friggen cardamom in my cupboard. I have seeds, pods, powder — eek!

  4. Coomer May 2, 2006

    Thank you for keeping me on my diet

  5. Now I’m hungry.

  6. Cardemom is used alot in asian-style cuisine. So when I was taking that chinese cooking course, I found out just how expensive that stuff was. Of course, I bet it lasts awhile…and you bake often so you’ll get good use out of it. Yet again, yummy yummy yummy!

  7. Okay. Total “oops”. I don’t know what I’m talking about. We didn’t use cardemom for cooking.. it was another spice that for some reason I’m confusing this with. Ugh..Grace got up at 5am this morning and every morning for the past few days and I’m seriously sleep deprived. Sorry..hehe

  8. oh, so yummy…mmm…how was the cake? sounds delectable? I want to see a picture of a slice, with the swirl!

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