Coffee-Shop Cakes: Good to the Last Crumb with Dede Wilson

RECIPE INDEX
RECIPES
Almond Tea Cake...................................................................................................2
Chocolate Bundt Cake With Coconut Filling.................................................3
Blueberry Bundt Cake..........................................................................................5
Brown Sugar–Buttermilk Snack Cake
with Apples and Caramel-Walnut Icing...........................................................6
Classic Pound Cake.............................................................................................. 7
Cinnamon Crumb Cake.......................................................................................8
Classic Streusel Coffee Cake Ring....................................................................9
Mini Lemon Poppy Seed Pound Cakes...........................................................11
Marble Pound Cake............................................................................................12
Vanilla Bean Pound Cake...................................................................................13

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 Coffee-Shop Cakes: Good to the Last Crumb with Dede Wilson

RECIPES
ALMOND TEA CAKE
Yield: Serves 12 to 14
Ingredients
• 2 cups (208 g) sifted cake flour • 5 ounces (140 g) almond paste,
• ¾ cup (74 g) lightly toasted blanched sliced crumbled into pieces
almonds • 1¼ cups (250 g) superfine sugar
• ½ teaspoon baking powder • 1 teaspoon pure almond extract
• ½ teaspoon salt • 1 teaspoon pure vanilla extract
• 1/8 teaspoon baking soda • ½ cup (113 g) sour cream, at room temperature
• 4 large eggs, at room temperature • Confectioners’ sugar for serving (optional)
• 1 cup (225 g) unsalted butter, at room
temperature, cut into pieces
Preparation
1. Position a rack in the middle of the oven. Preheat the oven to 325 F (165 C). Thoroughly coat a 10-cup (2.4-l)
decorative ring pan with nonstick baking spray (the kind with fat and flour, such as Baker’s Joy). Use a silicone
pastry brush to make sure every inner surface of the pan is coated.
2. Whisk together the flour, almonds, baking powder, salt, and baking soda in a medium bowl; set aside.
3. Whisk the eggs together in a large measuring cup, or in a bowl and transfer to a pitcher with a spout; set aside.
4. Beat the butter in a large bowl with an electric mixer (or using a stand mixer fitted with the paddle attachment) on
medium-high speed until smooth and creamy, about 2 minutes. Add the almond paste and continue to beat until
creamed and smooth.
5. Gradually add the superfine sugar ¼ cup (50 g) at a time (you can do this by eye) and beat on high speed until the
mixture has lightened and is very fluffy, 3 to 5 minutes, scraping down the bowl once or twice. Do not rush this
step. The mixture should be room temperature at this point. Turn off the mixer and touch the mixture to check.
Keep beating if it is cool to the touch. Beat in the almond and vanilla extracts.
6. Add the eggs about 1 tablespoon at a time (you can do this by eye), beating well after each addition and scraping
down the bowl occasionally. Once all the eggs are added, beat the mixture for about 30 seconds to make sure it
is thoroughly combined. It should be smooth and satiny. If it looks curdled or separated in any way, the mixture is
still too cold. Let it sit to warm up a bit and beat again, looking for the visual cues described above.
7. Add the flour mixture in about three batches alternately with the sour cream and ending with the flour mixture,
pulsing the mixer on and off to gently combine. Once the flour mixture and sour cream are added, beat for about
10 seconds or so until the batter is thick, creamy, and smooth, but do not overbeat. Scrape the batter into the
prepared pan and smooth the top with a small offset spatula.
8. Bake until a wooden toothpick or bamboo skewer inserted into the cake shows a few crumbs clinging when
removed, 55 to 65 minutes. Halfway through the baking, rotate the pan once front to back. Cool the pan on a
rack for about 20 minutes, then unmold the cake directly onto the rack to cool. The cake is ready to serve. Dust
with confectioners’ sugar, if you like, right before serving. Alternatively, store the cake, well wrapped with plastic
wrap, at room temperature for up to 4 days. This cake freezes well. Wrap in plastic, then place in a zip-top bag
with the air removed, and freeze for up to 1 month. Defrost in the refrigerator overnight and bring to room
temperature before serving. Sprinkle with confectioners’ sugar, if desired, right before serving.

© Craftsy and Sympoz Inc.

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 Coffee-Shop Cakes: Good to the Last Crumb with Dede Wilson

RECIPES
CHOCOLATE BUNDT CAKE WITH COCONUT FILLING
Yield: Serves 14 to 18
Ingredients
Filling:
• 2 cups (170 g) lightly packed sweetened flaked • ¼ teaspoon pure vanilla extract
coconut • 1/8 teaspoon pure almond extract

• ½ cup (120 ml) plus 2 tablespoons sweetened

condensed milk
Cake:
• 3 cups (375 g) all-purpose flour • 1¼ (248 g) cups granulated sugar
• ¾ cup (75 g) sifted Dutch-processed cocoa • 1 cup (225 g) firmly packed light brown sugar
• 1 teaspoon baking powder • 1 tablespoon pure vanilla extract
• ½ teaspoon baking soda • 5 large eggs, at room temperature
• ½ teaspoon salt • 2 cups (454 g) sour cream, at room temperature
• 2 cups (455 g) unsalted butter, at room
temperature, cut into pieces
Glaze:
• ½ cup (120 ml) heavy cream • 16 whole almonds, natural or blanched
• 5 ounces (140 g) semisweet chocolate, finely
chopped, such as Valrhona Equitoriale (55%) or
Ghirardelli (45%)
Preparation
1. Position a rack in the middle of the oven. Preheat the oven to 350 F (175 C). Thoroughly coat a 12-cup
(2.8-l) Bundt pan with nonstick baking spray (the kind with fat and flour, such as Baker’s Joy). Use a
silicone pastry brush to make sure every inner surface of the pan is coated.
2. For the filling: Place the coconut, milk, and vanilla and almond extracts in a medium bowl and stir with a
wooden spoon until combined; set aside.
3. For the cake: Whisk together the flour, cocoa, baking powder, baking soda, and salt in a medium bowl; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed
until creamy, about 2 minutes. Gradually add the granulated and brown sugars and continue to beat on
medium-high speed until very light and fluffy, about 3 minutes. Beat in the vanilla.
5. Add the eggs one at a time, beating well after each addition. Add the flour mixture in three batches
alternately with the sour cream, beginning and ending with the flour mixture. Beat briefly until smooth.
6. Spoon a little less than half of the batter (do this by eye) evenly into the pan and smooth the top with
a small offset spatula. Very carefully spoon the filling all the way around the pan, making sure that it is
centered over the batter. You want to create a tunnel of coconut filling, so make sure that the filling does
not touch the center or the outer edge of the pan. Carefully spoon the remaining batter on top of the
filling; it will come almost to the rim of the pan.

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 Coffee-Shop Cakes: Good to the Last Crumb with Dede Wilson

RECIPES
7. Bake until a bamboo skewer inserted into the cake (do not insert into the filling) shows a few moist
crumbs when removed, 1 hour and 10 minutes to 1 hour and 15 minutes. The cake will rise gently just over
the top of the pan and develop a crust. Cool the pan on a rack until just barely warm; this will take more
than 1 hour. Unmold the cake and place directly on the rack to cool completely before glazing.
8. For the glaze: In a large saucepan, bring the cream to a boil over medium heat. Remove from the heat
and immediately sprinkle the chocolate into the cream. Cover and allow to sit for 2 minutes to melt the
chocolate. Gently stir the glaze until smooth. Allow to cool until slightly thickened.
9. Use a pastry brush to brush some glaze all over the curved top of the cake; this will provide a sticky
surface for the almonds. Arrange the almonds broad side down evenly around the top of the cake,
nestling them among the ribs formed by the pan shape. Pour the rest of the glaze over the top of the
cake, covering the almonds and allowing the glaze to drip down the inside and outside of the cake. Chill
briefly, or allow to sit at room temperature, to set the glaze. The cake is ready to serve. Store in an airtight
container, such as a cake dome, at room temperature for up to 3 days; after that, refrigerate for up to 2
days. Cover the cut ends of the cake with plastic wrap to keep them fresh. Bring to room temperature
before serving.

© Craftsy and Sympoz Inc.

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 Coffee-Shop Cakes: Good to the Last Crumb with Dede Wilson

RECIPES
BLUEBERRY BUNDT CAKE
Yield: Serves 12 to 14
Ingredients
• 3 cups (375 g) all-purpose flour • 1 tablespoon pure vanilla extract
• 1 tablespoon baking powder • 4 large eggs, at room temperature
• 1 teaspoon baking soda • 1 cup (227 g) sour cream, at room temperature
• 1 teaspoon salt • 2¼ cups (333 g) blueberries, stems removed,
• ¾ cup (170 g) unsalted butter, at room rinsed and patted dry
temperature, cut into pieces • Confectioners’ sugar for serving (optional)
• 1 2/3 cups (329 g) granulated sugar
Preparation
1. Position a rack in the middle of the oven. Preheat the oven to 325 F (165 C). Coat a 10- to 12-cup (2.4- to
2.8-l) Bundt pan with nonstick baking spray (the kind with fat and flour, such as Baker’s Joy). Use a silicone
pastry brush to make sure every inner surface of the pan is coated.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed
until smooth and creamy, about 2 minutes. Gradually add the granulated sugar and continue to beat on
medium-high speed until lightened, about 2 minutes more. Beat in the vanilla. Add eggs one at a time,
beating well after each addition and scraping down the bowl once or twice.
4. Add the flour mixture in three batches alternately with the sour cream, pulsing the machine on and off and
beating gently, stopping when a few streaks of flour remain. Remove the bowl from the mixer, and use a
large silicone spatula to fold in the blueberries (the residual flour will become incorporated as well). The
batter will be thick. Spread the batter evenly in the prepared pan, smoothing the top with small offset spatula.
5. Bake until a wooden toothpick or bamboo skewer inserted into the cake shows a few crumbs clinging
when removed, 50 to 60 minutes. Cool the pan on a rack until just warm to the touch, about 20
minutes. Unmold the cake onto the rack and let cool completely. The cake is ready to serve. Dust with
confectioners’ sugar, if you like, right before serving. Alternatively, store the cake, well wrapped with plastic
wrap, at room temperature for up to 4 days. This cake freezes well. Wrap in plastic, then place in a zip-top
bag with the air removed, and freeze for up to 1 month. Defrost in the refrigerator overnight and bring to
room temperature before serving. Sprinkle with confectioners’ sugar, if desired, right before serving.

© Craftsy and Sympoz Inc.

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 Coffee-Shop Cakes: Good to the Last Crumb with Dede Wilson

RECIPES
BROWN SUGAR–BUTTERMILK SNACK CAKE WITH APPLES & CARAMEL-WALNUT ICING
Yield: Serves 9 to 12
Ingredients
Cake:
• 11/3 cups (166 g) all-purpose flour • 1 large egg, at room temperature
• Heaping ½ teaspoon baking soda • ½ cup (120 ml) plus 1 tablespoon low-fat
• 1/8 teaspoon salt buttermilk, at room temperature
• 6 tablespoons (85 g) unsalted butter, at room • 1 medium sweet apple, such as MacIntosh or
temperature, cut into pieces Cortland, peeled, cored, and cut into ½-inch
• 1/3 cup (74 g) firmly packed dark brown sugar (12-mm) chunks
Icing:
• ¼ cup (49 g) firmly packed dark brown sugar • ½ cup (52 g) sifted confectioners’ sugar
• 2 tablespoons unsalted butter, at room • ¼ teaspoon pure vanilla extract
temperature • ¼ cup (25 g) toasted walnut halves, chopped
• 2 tablespoons heavy cream
Preparation
1. Position a rack in the middle of the oven. Preheat the oven to 350 F (175 C). Coat an 8-inch (20-cm)
square pan with nonstick spray (not Baker’s Joy, just the fat kind).
2. For the cake: Whisk together the flour, baking soda, and salt in a medium bowl; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed
until creamy, about 1 minute. Add the brown sugar and beat until light and fluffy, about 3 minutes,
scraping down the bowl once or twice. Beat in the egg until well combined.
4. Add the flour mixture in two batches alternately with the buttermilk, beginning and ending with the flour
mixture, and beat briefly until smooth. Fold in the apple chunks. Scrape the batter evenly into the pan and
smooth the top with a small offset spatula. It will be a fairly shallow layer.
5. Bake until a wooden toothpick or bamboo skewer inserted into the center of the cake shows a few moist
crumbs when removed, 15 to 25 minutes. The cake will just have begun to come away from the sides of
the pan. Cool the pan completely on a rack.
6. For the icing: In a small saucepan, bring the brown sugar, butter, and cream to a simmer over medium-
high heat. Simmer for 1 minute, whisking frequently. Remove from the heat and whisk in the confectioners’
sugar and vanilla until smooth and fluid. The icing will firm up very quickly; if you whisk or cool it for too
long, it will become too firm and sugary.
7. Immediately use a spoon to drizzle about half of the icing all over the top of the cake, then quickly sprinkle
the walnuts evenly over the top while the icing is still wet. Drizzle with the remaining icing, which will set
up almost immediately, and serve. The cake is ready to serve simply cut into squares. Store the cake well
wrapped (still in pan) with plastic wrap at room temperature for up to 1 day.

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 Coffee-Shop Cakes: Good to the Last Crumb with Dede Wilson

RECIPES
CLASSIC POUND CAKE
Yield: Serves 10
Ingredients
• 12/3 cups (173 g) sifted cake flour • 11/3 cups (266 g) superfine sugar
• ½ teaspoon salt • 1¼ teaspoons pure vanilla extract
• 5 large eggs, at room temperature
• 1 cup (225 g) unsalted butter, at room temperature,
cut into pieces
Preparation
1. Position a rack in the middle of the oven. Preheat the oven to 325 F (165 C). Coat an 8- by 4-inch (20- by
10-cm) metal loaf pan with nonstick baking spray (the kind with fat and flour, such as Baker’s Joy). Line
the bottom with a strip of parchment paper that extends up and out the narrow sides of the pan; coat the
paper as well.
2. Whisk together the flour and salt in a medium bowl; set aside.
3. Whisk the eggs together in a large measuring cup, or whisk in a bowl and transfer to a pitcher with a spout;
set aside.
4. Beat the butter in bowl of stand mixer fitted with the paddle attachment on medium-high speed until
smooth and creamy, about 2 minutes.
5. Gradually add the sugar ¼ cup (50 g) at a time (you can do this by eye) and beat on high speed until the
mixture has lightened and is very fluffy, 3 to 5 minutes, scraping down the bowl once or twice. Do not
rush this step. The mixture should be room temperature at this point. Turn off the mixer and touch the
mixture to check. Keep beating if it is cool to the touch. Beat in the vanilla.
6. Add the eggs about 1 tablespoon at a time (you can do this by eye), beating well after each addition and
scraping down the bowl occasionally. Once all the eggs are added, beat the mixture for about 30 seconds
to make sure it is thoroughly combined. It should be smooth and satiny. If it looks curdled or separated in
any way, the mixture is still too cold. Let it sit to warm up a bit and beat again, looking for the visual cues
described above.
7. Sift about one-third of the flour mixture over the batter (removing the bowl from the stand mixer, if using),
and fold in gently with a large silicone spatula. Stop when a few streaks of flour remain, then add the next
batch of flour mixture and continue until all has been added. Make sure all the flour mixture has been
incorporated into the batter to create a thick and smooth homogenous batter. Scrape the batter into
prepared pan, smoothing top with a small offset spatula.
8. Bake until a wooden toothpick or bamboo skewer inserted into the cake just tests clean when removed, 1
hour and 10 minutes to 1 hour and 20 minutes. The toothpick should look a bit moist and not bone-dry.
Halfway through the baking, rotate the pan once front to back. The timing will depend on the temperature
of your ingredients when the cake went in the oven. Cool the pan on a rack for about 10 minutes, then
unmold the cake, peel away the parchment, place the cake upright, and cool completely. Store the cake,
well wrapped with plastic wrap, at room temperature for up to 4 days. Cake texture is best - and it slices
most neatly - after an overnight rest.

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 Coffee-Shop Cakes: Good to the Last Crumb with Dede Wilson

RECIPES
CINNAMON CRUMB CAKE
Yield: Serves 9 to 12
Ingredients
Crumb Topping:
• ½ cup (115 g) unsalted butter, melted • ¼ teaspoon salt
• ¾ cup (169 g) firmly packed light brown sugar • 1¼ cups (156 g) all-purpose flour
• 2 teaspoons ground cinnamon
Cake:
• 2 cups (250 g) all-purpose flour cut into pieces
• 1 teaspoon baking powder • 1 cup (198 g) granulated sugar
• 1 teaspoon baking soda • 1½ teaspoons pure vanilla extract
• ¼ teaspoon salt • 2 large eggs, at room temperature
• 1 cup (225 g) unsalted butter, at room temperature, • 1 cup (227 g) sour cream, at room temperature
Preparation
1. For the crumb topping: Whisk together the melted butter, brown sugar, cinnamon, and salt in a medium
bowl. Stir in the flour. Create crumbs by squeezing the mixture together with fingers. Set aside.
2. Position a rack in the middle of the oven. Preheat the oven to 325 F (165 C). Coat an 8-inch (20-cm)
square baking pan with nonstick baking spray (the kind with fat and flour, such as Baker’s Joy).
3. For the cake: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until
creamy, about 2 minutes. Gradually add the granulated sugar and continue to beat on medium-high speed
until very light and fluffy, about 3 minutes. Beat in the vanilla. Add the eggs one at a time, beating well after
each addition and scraping down the bowl as needed. The mixture might look curdled; that’s okay.
5. Add the flour mixture in three batches alternately with the sour cream, beginning and ending with the
flour mixture. Beat briefly until smooth. The batter will thick. Scrape the batter into the prepared pan and
smooth the top with a small offset spatula. Sprinkle the crumb topping evenly over the batter, covering it
completely and gently pressing the topping into the batter.
6. Bake until a wooden toothpick or bamboo skewer inserted into the cake shows a few moist crumbs when
removed, 55 to 65 minutes. The crumb topping will be golden brown and perhaps a bit crusty. Cool the pan
on a rack for at least 20 minutes. The cake is ready to serve warm or at room temperature; simply cut into
squares. Store the cake well wrapped (still in pan) with plastic wrap at room temperature for up to 3 days.
Orange Cardamom Crumb Coffee Cake Variation
Use 1 teaspoon cinnamon and 1 teaspoon cardamom for the topping. Add 1 tablespoon orange zest to the bat-
ter when you add the vanilla. Make sure it is extra fine in texture and made with a Microplane rasp style zester.

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 Coffee-Shop Cakes: Good to the Last Crumb with Dede Wilson

RECIPES
CLASSIC STREUSEL COFFEE CAKE
Yield: Serves 12 to 16
Ingredients
Streusel:
• ½ cup (115 g) unsalted butter, melted • 1 cup (125 g) all-purpose flour
• ¾ cup (169 g) firmly packed light brown sugar • ½ cup (49 g) pecan or walnut halves, lightly
• 1 tablespoon ground cinnamon toasted and finely chopped
• ½ teaspoon salt
Cake:
• 3 cups (375 g) all-purpose flour • 1½ cups (298 g) granulated sugar
• 1½ teaspoons baking powder • 2¼ teaspoons vanilla extract
• 1½ teaspoons baking soda • 3 large eggs, at room temperature
• ½ teaspoon salt • 1½ cups (340 g) sour cream, at room temperature
• 1½ cups (340 g) unsalted butter, at room
temperature, cut into pieces
Glaze:
• 1 cup (105 g) sifted confectioner’s sugar • 1 tablespoon water
Preparation
1. For the streusel: Whisk together the melted butter, brown sugar, cinnamon, and salt in a medium bowl. Stir
in the flour and nuts. Create crumbs by squeezing the mixture together with your fingers. Set aside.
2. Position a rack in the middle of the oven. Preheat the oven to 325 F (165 C). Thoroughly coat a 12-cup
(2.8-l) ring pan with nonstick baking spray (the kind with fat and flour, such as Baker’s Joy).
3. For the cake: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until
creamy, about 2 minutes. Gradually add the granulated sugar and continue to beat on medium-high speed
until very light and fluffy, about 3 minutes. Beat in the vanilla. Add the eggs one at a time, beating well after
each addition and scraping down the bowl as needed. The mixture might look curdled; that’s okay.
5. Add the flour mixture in three batches alternately with the sour cream, beginning and ending with the
flour mixture. Beat briefly until smooth. The batter will be thick. Scrape a little over half of the batter (you
can do this by eye) into the prepared pan and smooth the top with a small offset spatula. Sprinkle a scant
half of the streusel evenly over the batter, covering it completely. Top with the remaining batter, spreading
it carefully with the spatula to cover the streusel. Top with the remaining streusel, covering the entire
surface. Gently press the streusel into the batter.
6. Bake until a bamboo skewer inserted into the cake shows a few moist crumbs when removed, 55 to 65
minutes. The streusel will be golden brown, and the cake will crown a bit. Cool the pan on a rack for at least
20 minutes; the pan should be barely warm. Unmold the cake and place right side up on a display platter.

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 Coffee-Shop Cakes: Good to the Last Crumb with Dede Wilson

RECIPES
7. For the glaze: Place the confectioner’s sugar in a small saucepan. Whisk in the water until beginning to
combine; the mixture will be thick before you heat it. Cook over medium heat, whisking often, until the
mixture liquefies and becomes completely smooth and very warm to the touch. Do not let it get too hot
or simmer. This cooking will be brief, about 15 seconds. Whisk the glaze until completely smooth and
immediately drizzle it over the cake using a spoon. It will set almost instantly. The cake is ready to serve.
Store in an airtight container (such as a cake dome) at room temperature for up to 3 days. Cover the cut
ends of the cake with plastic wrap to keep them fresh.

© Craftsy and Sympoz Inc.

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 Coffee-Shop Cakes: Good to the Last Crumb with Dede Wilson

RECIPES
MINI LEMON POPPY SEED POUND CAKES
Yield: Makes 9 servings (3 per loaf)
Ingredients
• 1½ cups (188 g) all-purpose flour • 2 to 3 tablespoons finely grated lemon zest (grated
• ½ teaspoon baking powder on a Microplane zester)
• ¼ teaspoon baking soda • 1 tablespoon plus 1 teaspoon poppy seeds
• ¼ teaspoon salt • 3 tablespoons fresh lemon juice
• ½ cup (115 g) unsalted butter, at room • 3 large eggs, at room temperature
temperature, cut into pieces • ¼ cup (60 ml) whole milk, at room temperature
• 1¼ cups (248 g) granulated sugar
Glaze:
• 1 cup (105 g) sifted confectioner’s sugar • 1 tablespoon lemon juice

Preparation
1. Position a rack in the middle of the oven. Preheat the oven to 350 F (175 C). Coat three 2-cup (480-ml)
mini loaf pans with nonstick baking spray (the kind with fat and flour, such as Baker’s Joy).
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed
until creamy, about 1 minute. Add the sugar gradually and beat until light and fluffy, about 3 minutes,
scraping down the bowl once or twice. Beat in the lemon zest and poppy seeds. With the mixer running,
add the lemon juice 1 tablespoon at a time. Beat in the eggs one at a time, beating well after each addition.
Beat until well combined.
4. Add the flour mixture in two batches alternately with the milk, beginning and ending with the flour mixture.
Beat briefly until smooth. Scrape the batter evenly into the pans and smooth the tops with a small offset
spatula.
5. Bake until a wooden toothpick inserted into the center of a loaf shows a few moist crumbs when removed,
30 to 40 minutes The loaves will be golden on top. Cool the pans on a rack for about 10 minutes, then
unmold the loaves and cool completely on the rack. Loaves may be double wrapped in plastic wrap and
stored at room temperature for up to 3 days. Alternatively, place individually wrapped loaves in zip-top
bags and freeze up to one month. Defrost in refrigerator overnight.
6. For the glaze, place the confectioner’s sugar in a small saucepan. Whisk in the lemon juice until beginning
to combine; the mixture will be thick before you heat it. Cook over medium heat, whisking often, until
the mixture liquefies and becomes completely smooth and very warm to the touch. Do not let it get too
hot or simmer. This cooking will be brief, about 15 seconds. Whisk the glaze until completely smooth and
immediately drizzle it over the cake using a spoon. It will set almost instantly. The cake is ready to serve.
Store in an airtight container (such as a cake dome) at room temperature for up to 3 days. Cover the cut
ends of the cake with plastic wrap to keep them fresh.

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 Coffee-Shop Cakes: Good to the Last Crumb with Dede Wilson

RECIPES
MARBLE POUND CAKE
Yield: Serves 10
Ingredients
• 1¾ cups (182 g) sifted cake flour • 2 tablespoons boiling water
• 1 teaspoon baking powder • ½ cup (155 g) plus 6 tablespoons (85 g) unsalted
• ½ teaspoon salt butter, at room temperature, cut into pieces
• 4 large eggs, at room temperature • 11/3 cups (266 g) superfine sugar
• 3 tablespoons sifted Dutch-processed cocoa • 2 teaspoons pure vanilla extract
• ¼ teaspoon instant espresso powder
Preparation
1. Position a rack in the middle of the oven. Preheat the oven to 325 F (165 C). Coat an 8- by 4-inch (20- by 10-
cm) metal loaf pan with nonstick baking spray (the kind with fat and flour, such as Baker’s Joy). Line the bottom
with a strip of parchment paper that extends up and out the narrow sides of the pan; coat the paper as well.
2. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
3. Whisk the eggs together in a large measuring cup, or whisk in a bowl and transfer to a pitcher with a spout.
Set aside.
4. Place the cocoa and instant espresso in a medium heatproof bowl (this bowl needs to be large enough to
hold half of the batter eventually). Add the boiling water and whisk until smooth.
5. Beat the butter in a large bowl with an electric mixer (or using a stand mixer fitted with the paddle
attachment) on medium-high speed until smooth and creamy, about 2 minutes.
6. Gradually add the sugar ¼ cup (50 g) at a time (you can do this by eye) and beat on high speed until the
mixture has lightened and is very fluffy, 3 to 5 minutes, scraping down the bowl once or twice. Do not
rush this step. The mixture should be room temperature at this point. Turn off the mixer and touch the
mixture to check. Keep beating if it is cool to the touch. Beat in the vanilla.
7. Add the eggs about 1 tablespoon at a time (you can do this by eye), beating well after each addition and scraping
down the bowl occasionally. Once all the eggs are added, beat the mixture for about 30 seconds to make sure it
is thoroughly combined. It should be smooth and satiny. If it looks curdled or separated in any way, the mixture is
still too cold. Let it sit to warm up a bit and beat again, looking for the visual cues described above.
8. Sift about one-third of the flour mixture over the batter (removing the bowl from the stand mixer, if using),
and gently fold in with a large silicone spatula. Stop when a few streaks of flour remain, then add the next
batch of flour mixture and continue until all has been added. Make sure all the flour mixture has been
incorporated into the batter to create a thick and smooth homogenous batter. Transfer half of the batter
to the bowl with the cocoa mixture, and stir together gently until combined.
9. Place alternating ¼ cup (60 ml) amounts of the two batters into the prepared pan; you can do this by eye
with a spoon or use ice cream scoop. The top will not look smooth but will smooth out during baking.
10. Bake until a wooden toothpick or bamboo skewer inserted into the cake just tests clean when removed, 1 hour and
10 minutes to 1 hour and 20 minutes. Halfway through the baking, rotate the pan once front to back. The toothpick
should look a bit moist and not bone-dry. The timing will depend on the temperature of your ingredients when the
cake went in the oven. Cool the pan on a rack for about 10 minutes, then unmold the cake, peel away parchment,
place the cake upright, and cool completely. Store the cake, well wrapped with plastic wrap, at room temperature for
up to 4 days. Cake texture is best - and it slices most neatly - after an overnight rest.

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 Coffee-Shop Cakes: Good to the Last Crumb with Dede Wilson

RECIPES
VANILLA BEAN POUND CAKE
Yield: Serves about 10
Ingredients
• 12/3 cups (173 g) sifted cake flour • 11/3 cups (266 g) superfine sugar
• ½ teaspoon salt • 2 Madagascar Bourbon vanilla beans
• 5 large eggs, at room temperature • 1 tablespoon pure vanilla extract
• 1 cup (225 g) unsalted butter, at room temperature,
cut into pieces
Preparation
1. Position a rack in the middle of the oven. Preheat the oven to 325 F (165 C). Coat an 8- by 4-inch (20- by
10-cm) metal loaf pan with nonstick baking spray (the kind with fat and flour, such as Baker’s Joy). Line
the bottom with a strip of parchment paper that extends up and out of the short sides of the pan; coat the
paper as well.
2. Whisk together the flour and salt in a medium bowl; set aside.
3. Whisk the eggs together in a large measuring cup, or whisk in a bowl and transfer to a pitcher with a spout. Set aside.
4. Beat the butter in a large bowl with an electric mixer (or using a stand mixer fitted with the paddle
attachment) on medium-high speed until smooth and creamy, about 2 minutes.
5. Gradually add the sugar ¼ cup (50 g) at a time (you can do this by eye) and beat on high speed until
mixture has lightened and is very fluffy, 3 to 5 minutes, scraping down the bowl once or twice. Do not
rush this step. The mixture should be room temperature at this point. Turn off the mixer and touch the
mixture to check. Keep beating if it is cool to the touch.
6. Cut each vanilla bean in half crosswise with a sharp paring knife, then slice in half lengthwise, exposing the
seeds inside. Use the dull side of the knife to scrape the seeds out and add to the butter mixture. With the
mixer on medium speed, also beat in the vanilla extract.
7. Add the eggs about 1 tablespoon at a time (you can do this by eye), beating well after each addition and
scraping down the bowl occasionally. Once all the eggs are added, beat the mixture for about 30 seconds
to make sure it is thoroughly combined. It should be smooth and satiny. If the mixture looks curdled or
separated in any way, it is still too cold. Let it sit to warm up a bit and then beat again, looking for the visual
cues described above.
8. Sift about one-third of the flour mixture over the batter (removing the bowl from the stand mixer, if using),
and fold in gently with a large silicone spatula. Stop when a few streaks of flour remain, then add the next
batch of flour mixture and continue until all has been added. Make sure all of the flour mixture has been
incorporated into the batter to create a thick and smooth homogenous batter. Scrape batter into prepared
pan, smoothing the top with a small offset spatula.
9. Bake until a wooden toothpick or bamboo skewer inserted into the cake just tests clean when removed, 1
hour and 10 minutes to 1 hour and 20 minutes. Halfway through the baking, rotate the pan once front to
back. The toothpick should look a bit moist and not bone-dry. The timing will depend on the temperature
of your ingredients when the cake went in the oven. Cool the pan on a rack for about 10 minutes, then
unmold the cake, peel away the parchment, place the cake upright, and cool completely. Store the cake
well wrapped with plastic at room temperature for up to 4 days. Cake texture is best - and it slices most
neatly - after an overnight rest.

© Craftsy and Sympoz Inc.

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