77 bake from scratch
PEPPERMINT SWIRL POUND CAKE
Makes 1 (8½x4½-inch) cakeClassic pound cake goes from simple to
showstopping thanks to a double dose of
peppermint candies and peppermint extract swirled
into marbled vanilla and cocoa batters. Topped with
a Cream Cheese Glaze, this cake strikes the perfect
balance between sweet and tangy.¾ cup (170 grams) unsalted butter, softened
4 ounces (113 grams) cream cheese,
softened
1 cup (200 grams) granulated sugar
½ cup (110 grams) fi rmly packed light brown
sugar
1 teaspoon (4 grams) vanilla extract
3 large eggs (150 grams), room temperature
1½ cups (187 grams) unbleached cake fl our
¾ teaspoon (2.25 grams) kosher salt
½ teaspoon (2.5 grams) baking powder
2 tablespoons (30 grams) whole milk, room
temperature
3 tablespoons (25 grams) fi nely crushed
round peppermint candies
¼ cup (21 grams) Dutch process cocoa
powder, sifted
½ teaspoon (2 grams) peppermint extract
Cream Cheese Glaze (recipe follows)
Garnish: roughly crushed round peppermint
candies- Preheat oven to 300°F (150°C). Line an
8½x4½-inch loaf pan with parchment paper,
letting excess extend over sides of pan.
2. In the bowl of a stand mixer fi tted with the
paddle attachment, beat butter and cream
cheese at medium speed until smooth, about
1 minute. Add sugars and vanilla; beat until
fl uff y, 3 to 4 minutes, stopping to scrape sides
of bowl. Add eggs, one at a time, beating well
after each addition. (Mixture may look curdled
at this point, but batter will come together.)
3. In a medium bowl, whisk together fl our, salt,
and baking powder. With mixer on low speed,
add fl our mixture to butter mixture in two
additions alternately with milk, beginning and
ending with fl our mixture, beating just until
combined. Spoon 2 cups (about 406 grams)
batter into a medium bowl; fold in crushed
peppermint candies. Add cocoa and peppermint
extract to remaining batter in mixer bowl; stir
until combined.
4. Using a 1-tablespoon spring-loaded scoop,
alternately drop batters into prepared pan;
gently swirl batters together using the tip of a
knife. Tap pan on counter twice to release any
air bubbles.
5. Bake until a wooden pick inserted in center
comes out clean, about 1 hour and 15 minutes.
Let cool in pan for 10 minutes. Run a knife
around edges of pan. Using excess parchment
as handles, remove cake from pan; let cool
completely on a wire rack. Place Cream
Cheese Glaze in a small piping bag, and cut a
¼-inch opening in tip; drizzle glaze onto cooled
cake. Garnish with peppermint candies, if
desired. Store unglazed cake, wrapped tightly in
plastic wrap, for up to 3 days.
CREAM CHEESE GLAZE
Makes ⅓ cup¼ cup (30 grams) confectioners’ sugar
2 ounces (55 grams) cream cheese, softened
⅛ teaspoon kosher salt
1 tablespoon (15 grams) whole milk- In a small bowl, stir together confectioners’
sugar, cream cheese, and salt until well
combined. Stir in milk until smooth. Use
immediately.
PEPPERMINT CREAM PUFFS
Makes about 24 cream puff sFilled with velvety Peppermint Pastry Cream, these
airy pâte à choux puff s combine French elegance
with holiday fl air. We used crushed peppermint
candies to lend refreshing sweetness to the pastry
cream, and a dusting of peppermint sugar over the
pastries makes for a simple, festive fi nish.½ cup plus 1 tablespoon (127 grams) unsalted
butter*
½ cup (120 grams) plus 1 tablespoon
(15 grams) water, divided
½ cup (120 grams) whole milk
2 teaspoons (8 grams) granulated sugar
½ teaspoon (1.5 grams) kosher salt
1¼ cups (156 grams) all-purpose fl our
6 large eggs (300 grams), room
temperature and divided
1 large egg white (30 grams), room
temperature
Peppermint Pastry Cream (recipe follows)