Pumpkin Bread from America's Test Kitchen

Pumpkin Bread

Makes 2 loaves

The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if using a 9 by 5-inch loaf pan, start checking for doneness five minutes early.

Ingredients

Topping

• 5tablespoons packed (2 1/4 ounces) light brown sugar
• 1tablespoon all-purpose flour
• 1tablespoon unsalted butter, softened
• 1teaspoon ground cinnamon
• 1/8teaspoon salt

Bread

• 2cups (10 ounces) all-purpose flour
• 1 1/2teaspoons baking powder
• 1/2teaspoon baking soda
• 1(15-ounce) can unsweetened pumpkin puree
• 1teaspoon salt
• 1 1/2teaspoons ground cinnamon
• 1/4teaspoon ground nutmeg
• 1/8teaspoon ground cloves
• 1cup (7 ounces) granulated sugar
• 1cup packed (7 ounces) light brown sugar
• 1/2cup vegetable oil
• 4ounces cream cheese, cut into 12 pieces
• 4 large eggs
• 1/4cup buttermilk
• 1cup walnuts, toasted and chopped fine

Instructions

• 1. FOR THE TOPPING: Using fingers, mix all ingredients together in bowl until well combined and topping resembles wet sand; set aside.
• 2. FOR THE BREAD: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2-inch loaf pans. Whisk flour, baking powder, and baking soda together in bowl.
• 3. Combine pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1½ cups, 6 to 8 minutes. Remove pot from heat; stir in granulated sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.
• 4. Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are OK). Fold walnuts into batter. Scrape batter into prepared pans. Sprinkle topping evenly over top of each loaf. Bake until skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool for at least 1½ hours. Serve warm or at room temperature.

Chocolate Raspberry Torte from America's Test Kitchen

Chocolate Raspberry Torte

Makes one 9-inch cake, serving 12 to 16

We recommend using either Callebaut Intense Dark L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar, but any high-quality bittersweet or semisweet chocolate will work. If you’re refrigerating the cake for more than 1 hour in step 6, let it stand at room temperature for about 30 minutes before serving.

Ingredients

Cake and Filling

• 8ounces bittersweet chocolate, chopped fine (see note)
• 12tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
• 2teaspoons vanilla extract
• 1/4teaspoon instant espresso powder
• 1 3/4cups (about 7 ounces) sliced almonds, lightly toasted
• 1/4cup unbleached all-purpose flour (1 1/4 ounces)
• 1/2teaspoon table salt
• 5 large eggs
• 3/4cup (5 1/4 ounces) sugar
• 1/2cup fresh raspberries, plus 16 individual berries for garnishing cake
• 1/4cup seedless raspberry jam

Chocolate Ganache Glaze

• 5ounces bittersweet chocolate, chopped fine (see note)
• 1/2cup plus 1 tablespoon heavy cream

Instructions

• 1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 325 degrees. Line bottom of two 9-inch-wide by 2-inch-high round cake pans with parchment paper. Melt chocolate and butter in large heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. Remove from heat and cool to room temperature, about 30 minutes. Stir in vanilla and espresso powder.
• 2. Process 3/4 cup almonds in food processor until coarsely chopped, six to eight 1-second pulses; set aside to garnish cake. Process remaining cup almonds until very finely ground, about 45 seconds. Add flour and salt and continue to process until combined, about 15 seconds. Transfer almond-flour mixture to medium bowl. Process eggs in now-empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Using whisk, gently fold egg mixture into chocolate mixture until some streaks of egg remain. Sprinkle half almond-flour mixture over chocolate-egg mixture and gently whisk until just combined. Sprinkle in remaining almond-flour mixture and gently whisk until just combined.
• 3. Divide batter between cake pans and smooth with rubber spatula. Bake until center is firm and toothpick inserted into center comes out with few moist crumbs attached, 14 to 16 minutes. Transfer cakes to wire rack and cool completely in pan, about 30 minutes. Run paring knife around sides of cakes to loosen. Invert cakes onto cardboard rounds cut same size as diameter of cake and remove parchment paper. Using wire rack, reinvert 1 cake so top side faces up; slide back onto cardboard round.
• 4. TO ASSEMBLE TORTE: Place ½ cup raspberries in medium bowl and coarsely mash with fork. Stir in raspberry jam until just combined. Spread raspberry mixture onto cake layer that is top side up. Top with second cake layer, leaving it bottom side up. Transfer assembled cake, still on cardboard round, to wire rack set in rimmed baking sheet.
• 5. FOR THE GLAZE: Melt chocolate and cream in medium heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. Remove from heat and gently whisk until very smooth. Pour glaze onto center of assembled cake. Use offset spatula to spread glaze evenly over top of cake, letting it flow down sides. Spread glaze along sides of cake to coat evenly.
• 6. Using fine-mesh strainer, sift reserved almonds to remove any fine bits. Holding bottom of cake on cardboard round with 1 hand, gently press sifted almonds onto cake sides with other hand. Arrange raspberries around circumference. Refrigerate cake, still on rack, until glaze is set, at least 1 hour and up to 24 hours. Transfer cake to serving platter, slice, and serve.

Carrot Layer Cake from America's Test Kitchen

Carrot Layer Cake

Serves 10-12

Shred the carrots on the large holes of a box grater or in a food processor fitted with the shredding disk. Do not substitute liquid buttermilk for the buttermilk powder. To ensure the proper spreading consistency for the frosting, use cold cream cheese. If your baked cake is of an uneven thickness, adjust the orientation of the layers as they are stacked to produce a level cake. Assembling this cake on a cardboard cake round trimmed to a 6 by 8-inch rectangle makes it easy to press the pecans onto the sides of the frosted cake.

Ingredients

Cake

• 1 3/4cups (8 3/4 ounces) all-purpose flour
• 2teaspoons baking powder
• 1teaspoon baking soda
• 1 1/2teaspoons ground cinnamon
• 3/4teaspoon ground nutmeg
• 1/2teaspoon salt
• 1/4teaspoon ground cloves
• 1 1/4cups (8 3/4 ounces) light brown sugar
• 3/4cup vegetable oil
• 3large eggs
• 1teaspoon vanilla extract
• 2 2/3cups shredded carrots (4 carrots)
• 2/3cups dried currants

Frosting

• 16tablespoons unsalted butter, softened
• 3cups (12 ounces) confectioners' sugar
• 1/3cup buttermilk powder
• 2teaspoons vanilla extract
• 1/4teaspoon salt
• 12ounces cream cheese, chilled and cut into 12 equal pieces
• 2cups (8 ounces) pecans, toasted and chopped coarse

Instructions

• 1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18 by 13-inch rimmed baking sheet, line with parchment paper, and grease parchment. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves together in large bowl.
• 2. Whisk sugar, oil, eggs, and vanilla together until mixture is smooth. Stir in carrots and currants. Add flour mixture and fold with rubber spatula until mixture is just combined.
• 3. Transfer batter to prepared baking sheet and smooth surface with offset spatula. Bake until center of cake is firm to touch, 15 to 18 minutes. Cool in pan on wire rack for 5 minutes. Invert cake onto wire rack (do not remove parchment) and then reinvert onto second wire rack. Cool cake completely, about 30 minutes.
• 4. FOR THE FROSTING: Using stand mixer fitted with paddle, beat butter, sugar, buttermilk powder, vanilla, and salt on low speed until smooth, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low; add cream cheese, 1 piece at a time; and mix until smooth, about 2 minutes.
• 5. Transfer cooled cake to cutting board, parchment side down. Using sharp chef’s knife, cut cake and parchment in half crosswise and then lengthwise to make 4 equal rectangles, about 6 by 8 inches each.
• 6. Place 6 by 8-inch cardboard rectangle on cake turntable or plate. Place 1 cake rectangle, parchment side up, on cardboard and carefully remove parchment. Using offset spatula, spread 2/3 cup frosting evenly over cake layer. Repeat with two more layers of cake, frosting each layer with 2/3 cup frosting and pressing gently on each layer to level. Place last rectangle of cake on top and frost top of cake with 1 cup frosting. Use remaining frosting to coat sides of cake. (It’s fine if some crumbs show through frosting on sides, but if you go back to smooth top of cake, be sure that spatula is free of crumbs.)
• 7. Hold cake with 1 hand and gently press chopped pecans onto sides with other hand. Chill for at least 1 hour before serving.
• To Make Ahead: The cake may be refrigerated for up to 24 hours before serving.