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What I’ve enjoyed recently …
In Bloom, Saint Paul sports
the largest open hearth in North
America. Everything is cooked
in the hearth or wood-fired oven.
Order the venison tartar and
pheasant boudin blanc. Cocktails
are amazing.
928 7th St W
Saint Paul MN 55102Favorite Places, Barcelona
Favorite Places, Bourgogne
Favorite Places, California
Favorite Places, New York
Favorite Places, Paris
- 142 Crêperie Contemporaine
- Ambassade d'Auvergne
- Aux Merveilleux de Fred
- Benoit
- Bread and Roses
- Breizh Café
- Café Constant
- Chez Janou
- Chez Loulou
- Chocolate Directory, Paris
- Christian Constant
- Du Pain et Des Idées
- Jean-Charles Rochoux
- Jean-Paul Hevin
- La La Pâisserie by Cyril Lignac
- La Maison du Chocolat
- La Tuile a Loup
- Le Chardenoux
- Le MaZenay
- Paris Flea Markets
- Patrick Roger
- Popelini
- Pozzetto
- Stohrer
- Thiercelin
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- B.T. McElrath Chocolatier
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Cookography
- Curious Cook
- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Far North Spirits
- Farmette
- French Food and Cook
- French Word-A-Day
- Gale Gand
- HiP Paris Blog
- Hiroko's Kitchen
- Hunter Angler Gardener Cook
- Julia Usher
- Le Pétrin
- Nick Malgieri
- Not Without Salt
- Olli Salumeria
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
- Raghaven Iyer
- Robin Asbell
- Sake Story
- Slow Food
- Smitten Kitchen
- Steamy Kitchen Modern Asia
- Suvir Saran
- Taste Spotting
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Layer Spice Cake
This cake is perfect way to end an autumn or winter meal. It’s flavor is bold with the spices of ginger bread and adding a bit of crème fraîche in the frosting takes the edge of the sweetness. It would easily serve 8, if not 12 or more as it is rich.
David Schmit Photography
Butter for pans
3 cups (13.5 oz / 380 g) all-purpose flour, plus more for pans
1 teaspoon double-acting aluminum free baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher or fine sea salt
3 tablespoons (1.5 oz / 45 grams) cocoa powder, Dutch processed
1 cup unsalted butter (8 oz / 225 g) room temperature
1 cup packed (7 oz / 200 g) light brown sugar
4 large eggs, room temperature
1/2 cup unsulphered molasses
1/2 cup honey
1 1/4 cup buttermilk
Cream Cheese Frosting
8 oz cream cheese
½ cup crème fraîche
½ cup (4 oz) unsalted butter, at room temperature
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
5 cups confectioners’ sugar
Preheat oven to 350°F. Butter thoroughly 3 (8-inch) round cake pans; line with parchment paper. Set aside.
Make Cake: Set a sieve over a medium bowl and sift together flour, baking powder, baking soda, ginger, cinnamon, cardamom, cloves, nutmeg, salt, and cocoa powder. Repeat two more times and set aside.
In the bowl of a stand mixer using the paddle attachment beat butter and brown sugar on medium speed until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating until incorporated and scraping down the bowl after each addition. Beat in molasses. Reduce mixer speed to low and beat in flour mixture and buttermilk alternately, beginning and ending with flour mixture, just until flour is incorporated. Divide batter among prepared pans (each pan will have about 525 g of batter).
Bake until a toothpick inserted in centers comes out clean, 30 to 35 minutes. Cool in pans on wire racks for 10 minutes, then invert onto wire racks to cool completely.
Make Frosting: Beat cream cheese, crème fraîche, butter, vanilla, and salt on medium speed with an electric mixer until smooth, 2 to 3 minutes. Gradually beat in confectioners’ sugar, scraping down bowl as needed, until well blended and smooth.
Frost Cake: Place one layer on a cake plate and frost top with 3/4 cup frosting. Repeat two more times. Add a thin layer of frosting to sides.