Chocolate Skillet Cake with Tahini Hot Fudge

Desserts

Chocolate Skillet Cake with Tahini Hot Fudge

Bring the skillet to the table and let everyone scoop a portion of warm chocolate cake. Almond flour keeps the crumb tender, while tahini gives the hot fudge a nutty edge that balances the chocolate.
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Serves
6 servings

Bring it to the table

About this recipe.

A warm almond-flour chocolate cake with chocolate chips and a glossy tahini fudge sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Cake

  • 1/2 cup olive oil (plus more for greasing)
  • 1 cup blanched almond flour (100 g; almond meal also works)
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1 cup packed light brown sugar (200 g)
  • 1/2 cup Dutch-process cocoa powder (40 g)
  • 2 teaspoons vanilla extract
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe)
  • 1/4 cup room-temperature water
  • 2 large eggs
  • 1 cup semisweet chocolate chips (170 g; about 50% cacao)

Tahini hot fudge

  • 1/4 cup packed light brown sugar (50 g)
  • 2 tablespoons Dutch-process cocoa powder
  • 3/4 cup water
  • 1/2 cup semisweet chocolate chips (85 g)
  • 1/3 cup tahini (75 g; stir well before measuring)
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe)
  • 1 teaspoon vanilla extract

To serve

  • ice cream (optional, for serving)
  • flaky sea salt (to finish)

Give the fudge a few minutes

The sauce looks loose while hot. A short rest lets the melted chocolate and tahini thicken it into a spoonable topping.

At the table

Spoon into small bowls while warm, with ice cream and fudge passed at the table.

The cooking plan

How to make Chocolate Skillet Cake with Tahini Hot Fudge.

  1. Heat the oven to 350°F with a rack in the middle. Oil a 9-inch ovenproof skillet. Stir the almond flour, cornstarch and baking powder together in a small bowl.

  2. In a larger bowl, whisk the cake brown sugar, cocoa, vanilla, salt, olive oil and 1/4 cup water until smooth. Whisk in the eggs, then fold in the dry mixture and chocolate chips just until combined.

  3. Scrape into the skillet and smooth the top. Bake for 20–30 minutes, until puffed and set, with no wet batter remaining in the center.

  4. For the fudge, whisk its brown sugar, cocoa and 3/4 cup water in a small saucepan. Bring to a boil, whisking to dissolve the sugar. Remove from the heat and stir in the chocolate chips until melted.

  5. Stir the tahini, fudge salt and vanilla into the sauce. Let stand for 10–15 minutes to thicken slightly. Serve the cake warm with the fudge, ice cream if wanted, and a little flaky salt.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Chocolate Skillet Cake with Tahini Hot Fudge

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A warm almond-flour chocolate cake with chocolate chips and a glossy tahini fudge sauce.
Print Recipe
Servings: 6 servings
Course: Dessert
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Cake
  • ½ cup olive oil plus more for greasing
  •  
    1 cup blanched almond flour 100 g; almond meal also works
  • 2 tablespoons cornstarch
  •  
    ½ teaspoon baking powder
  •  
    1 cup packed light brown sugar 200 g
  •  
    ½ cup Dutch-process cocoa powder 40 g
  • 2 teaspoons vanilla extract
  •  
    1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
  •  
    ¼ cup room-temperature water
  •  
    2 large eggs
  •  
    1 cup semisweet chocolate chips 170 g; about 50% cacao
Tahini hot fudge
  •  
    ¼ cup packed light brown sugar 50 g
  •  
    2 tablespoons Dutch-process cocoa powder
  • ¾ cup water
  •  
    ½ cup semisweet chocolate chips 85 g
  •  
    ⅓ cup tahini 75 g; stir well before measuring
  •  
    1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
  • 1 teaspoon vanilla extract
To serve
  •  
    ice cream optional, for serving
  •  
    flaky sea salt to finish

Equipment

Saucepan
Small Saucepan
Ovenproof skillet
Digital kitchen scale — equipment illustration
Kitchen scale
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F with a rack in the middle. Oil a 9-inch ovenproof skillet. Stir the almond flour, cornstarch and baking powder together in a small bowl.
  2. In a larger bowl, whisk the cake brown sugar, cocoa, vanilla, salt, olive oil and 1/4 cup water until smooth. Whisk in the eggs, then fold in the dry mixture and chocolate chips just until combined.
  3. Scrape into the skillet and smooth the top. Bake for 20–30 minutes, until puffed and set, with no wet batter remaining in the center.
  4. For the fudge, whisk its brown sugar, cocoa and 3/4 cup water in a small saucepan. Bring to a boil, whisking to dissolve the sugar. Remove from the heat and stir in the chocolate chips until melted.
  5. Stir the tahini, fudge salt and vanilla into the sauce. Let stand for 10–15 minutes to thicken slightly. Serve the cake warm with the fudge, ice cream if wanted, and a little flaky salt.

Notes

Use an ovenproof skillet with a 9-inch cooking surface. The handle will stay hot after baking.
Stir the tahini thoroughly before measuring so the sauce has an even consistency.

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Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Apple Butter Spice Stack Cake

Desserts

Apple Butter Spice Stack Cake

Three spice cakes are chilled and split to make six thin layers for this apple butter stack cake. It needs an overnight rest after assembly, so plan to make it ahead and add the whipped cream when serving.
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Serves
12 servings

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About this recipe.

Six thin spice-cake layers with apple butter filling, served with buttermilk whipped cream.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Cake

  • 1 1/4 cups unsalted butter (melted and slightly cooled, plus more for pans)
  • 4 cups all-purpose flour (500 g)
  • 1 cup granulated sugar (200 g)
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1 teaspoon ground allspice
  • 3 large eggs
  • 1 cup chilled buttermilk (preferably whole-milk)
  • 1 cup sorghum or pure cane syrup (300 g)
  • 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton kosher salt)
  • 2 teaspoons vanilla bean paste or extract

Filling and cream

  • 4 1/2 cups apple butter
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1 cup chilled heavy cream
  • 1/2 cup chilled buttermilk (preferably whole-milk)
  • 1/4 teaspoon kosher salt
  • 3 tablespoons powdered sugar (plus more for dusting)

Cold layers are easier to split

The thin layers are delicate. Chill the cakes before slicing and handle them with broad spatulas or cake lifters as you stack them.

At the table

Cut thin wedges and add the buttermilk whipped cream beside each portion.

The cooking plan

How to make Apple Butter Spice Stack Cake.

  1. Heat the oven to 350°F with racks in the upper and lower thirds. Butter three 9-inch round cake pans and line their bases with parchment. Whisk the flour, granulated sugar, baking powder, cake cinnamon, cake ginger and allspice in a large bowl.

  2. In another bowl, whisk the eggs, cake buttermilk, syrup, measured cake salt, vanilla and melted butter. Fold into the dry ingredients until smooth; the batter will be thick. Divide evenly among the pans, about 560 g per pan, and smooth the tops.

  3. Bake for 20–25 minutes, rotating the pans between racks and front to back halfway through, until the tops are pale golden, matte and firm to the touch. Cool in the pans for 15 minutes, then loosen the edges and turn onto racks. Remove the parchment and chill the cakes until cold, at least 45 minutes.

  4. Mix the apple butter with the filling cinnamon, nutmeg, cloves and ginger. Trim any domed cake tops, then use a long serrated knife to split each cold cake horizontally into two thin layers.

  5. Put one layer cut-side up on a platter and spread with 2/3 cup apple butter mixture. Repeat with four more layers and the same amount of filling on each. Add the final layer cut-side down. Spread the remaining apple butter mixture thinly over the top and sides.

  6. Cover with a large bowl or cloche, or loosely wrap, and refrigerate for 8–12 hours so the layers settle together.

  7. Just before serving, beat the heavy cream, remaining buttermilk, remaining measured salt and powdered sugar with a mixer on medium-high speed for about 5 minutes, until soft peaks form. Dust the cake with powdered sugar, cut thin slices and serve with the whipped cream.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Apple Butter Spice Stack Cake

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Six thin spice-cake layers with apple butter filling, served with buttermilk whipped cream.
Print Recipe Pin Recipe
Servings: 12 servings
Course: Dessert
Cuisine: Appalachian-American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Cake
  • 1 ¼ cups unsalted butter melted and slightly cooled, plus more for pans
  • 4 cups all-purpose flour 500 g
  • 1 cup granulated sugar 200 g
  •  
    1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  •  
    1 tablespoon ground ginger
  •  
    1 teaspoon ground allspice
  •  
    3 large eggs
  •  
    1 cup chilled buttermilk preferably whole-milk
  •  
    1 cup sorghum or pure cane syrup 300 g
  •  
    2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt
  •  
    2 teaspoons vanilla bean paste or extract
Filling and cream
  •  
    4 ½ cups apple butter
  • 1 teaspoon ground cinnamon
  •  
    ¼ teaspoon freshly grated nutmeg
  • ⅛ teaspoon ground cloves
  •  
    ⅛ teaspoon ground ginger
  •  
    1 cup chilled heavy cream
  •  
    ½ cup chilled buttermilk preferably whole-milk
  • ¼ teaspoon kosher salt
  •  
    3 tablespoons powdered sugar plus more for dusting

Equipment

Mixer
Round cake pans
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing Bowls (Set)
Wire whisk
Spatula
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F with racks in the upper and lower thirds. Butter three 9-inch round cake pans and line their bases with parchment. Whisk the flour, granulated sugar, baking powder, cake cinnamon, cake ginger and allspice in a large bowl.
  2. In another bowl, whisk the eggs, cake buttermilk, syrup, measured cake salt, vanilla and melted butter. Fold into the dry ingredients until smooth; the batter will be thick. Divide evenly among the pans, about 560 g per pan, and smooth the tops.
  3. Bake for 20–25 minutes, rotating the pans between racks and front to back halfway through, until the tops are pale golden, matte and firm to the touch. Cool in the pans for 15 minutes, then loosen the edges and turn onto racks. Remove the parchment and chill the cakes until cold, at least 45 minutes.
  4. Mix the apple butter with the filling cinnamon, nutmeg, cloves and ginger. Trim any domed cake tops, then use a long serrated knife to split each cold cake horizontally into two thin layers.
  5. Put one layer cut-side up on a platter and spread with 2/3 cup apple butter mixture. Repeat with four more layers and the same amount of filling on each. Add the final layer cut-side down. Spread the remaining apple butter mixture thinly over the top and sides.
  6. Cover with a large bowl or cloche, or loosely wrap, and refrigerate for 8–12 hours so the layers settle together.
  7. Just before serving, beat the heavy cream, remaining buttermilk, remaining measured salt and powdered sugar with a mixer on medium-high speed for about 5 minutes, until soft peaks form. Dust the cake with powdered sugar, cut thin slices and serve with the whipped cream.

Notes

Makes 8–12 servings.
Use sorghum syrup or pure cane syrup; honey and maple syrup are not direct replacements in this formula.
Allow for baking, chilling the layers, assembly and an 8–12-hour refrigerated rest. No complete total time is specified.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Coconut & Cardamom Cake with Toasted Coconut Frosting

Desserts

Coconut & Cardamom Cake with Toasted Coconut Frosting

Cardamom and coconut extract flavor this single-layer yellow cake. Coconut buttercream and toasted shredded coconut cover the outside, adding a creamy finish and a little crunch.
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Serves
10 servings

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About this recipe.

A tender cardamom-scented yellow cake with coconut buttercream and a toasted coconut coating.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Cake

  • 1/2 cup unsalted butter (at room temperature, plus more for pan)
  • 1 1/3 cups all-purpose flour (167 g)
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton kosher salt)
  • 1/2 teaspoon ground cardamom
  • 1 cup granulated sugar (200 g)
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/2 cup whole milk

Frosting

  • 1 cup sweetened shredded coconut
  • 1/2 cup unsalted butter (at room temperature)
  • 2 cups powdered sugar (220 g)
  • 3/4 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton kosher salt)
  • 1/2 teaspoon coconut extract
  • 1/4 cup heavy cream (plus more by the tablespoon if needed)

Toast the coconut separately

The shredded coconut browns quickly, so keep it moving and take it out of the hot pan as soon as it colors. Let it cool before pressing it into the buttercream.

At the table

Slice with a clean sharp knife, wiping between cuts to keep the frosting neat.

The cooking plan

How to make Coconut & Cardamom Cake with Toasted Coconut Frosting.

  1. Heat the oven to 325°F with a middle rack. Butter an 8-inch round cake pan and line its base with parchment. Whisk the flour, baking powder, measured cake salt and cardamom in a bowl.

  2. Beat the granulated sugar and cake butter with a mixer on medium speed for about 3 minutes, until light and fluffy. Beat in the eggs one at a time, scraping the bowl as needed. Add the oil, vanilla and cake coconut extract.

  3. On low speed, gradually mix in the milk. Scrape the bowl, then fold in the dry ingredients with a spatula just until no dry patches remain. Spread the batter evenly in the pan.

  4. Bake for 45–50 minutes, until a tester inserted in the center comes out clean. Set the pan on a rack and cool the cake for 1–2 hours.

  5. While it cools, toast the shredded coconut in a dry skillet over medium heat for 5–7 minutes, stirring often, until mostly golden. Immediately transfer to a bowl and let cool.

  6. For the frosting, beat the frosting butter on medium speed for about 3 minutes until fluffy. Beat in powdered sugar in two additions, then add the frosting salt and coconut extract. Beat on medium-low for about 5 minutes until very light. Beat in the cream until smooth, adding more by the tablespoon only if needed for spreading.

  7. Unmold the cooled cake and remove the parchment. Spread frosting over the top and sides, then press on the cooled toasted coconut.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Coconut & Cardamom Cake with Toasted Coconut Frosting

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A tender cardamom-scented yellow cake with coconut buttercream and a toasted coconut coating.
Print Recipe
Servings: 10 servings
Course: Dessert
Cuisine: American Fusion
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Cake
  • ½ cup unsalted butter at room temperature, plus more for pan
  • 1 ⅓ cups all-purpose flour 167 g
  •  
    1 ¼ teaspoons baking powder
  •  
    1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
  •  
    ½ teaspoon ground cardamom
  • 1 cup granulated sugar 200 g
  •  
    2 large eggs
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  •  
    ½ teaspoon coconut extract
  •  
    ½ cup whole milk
Frosting
  •  
    1 cup sweetened shredded coconut
  • ½ cup unsalted butter at room temperature
  •  
    2 cups powdered sugar 220 g
  •  
    ¾ teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
  •  
    ½ teaspoon coconut extract
  • ¼ cup heavy cream plus more by the tablespoon if needed

Equipment

Mixer
Large skillet
Round cake pans
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Wire rack
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 325°F with a middle rack. Butter an 8-inch round cake pan and line its base with parchment. Whisk the flour, baking powder, measured cake salt and cardamom in a bowl.
  2. Beat the granulated sugar and cake butter with a mixer on medium speed for about 3 minutes, until light and fluffy. Beat in the eggs one at a time, scraping the bowl as needed. Add the oil, vanilla and cake coconut extract.
  3. On low speed, gradually mix in the milk. Scrape the bowl, then fold in the dry ingredients with a spatula just until no dry patches remain. Spread the batter evenly in the pan.
  4. Bake for 45–50 minutes, until a tester inserted in the center comes out clean. Set the pan on a rack and cool the cake for 1–2 hours.
  5. While it cools, toast the shredded coconut in a dry skillet over medium heat for 5–7 minutes, stirring often, until mostly golden. Immediately transfer to a bowl and let cool.
  6. For the frosting, beat the frosting butter on medium speed for about 3 minutes until fluffy. Beat in powdered sugar in two additions, then add the frosting salt and coconut extract. Beat on medium-low for about 5 minutes until very light. Beat in the cream until smooth, adding more by the tablespoon only if needed for spreading.
  7. Unmold the cooled cake and remove the parchment. Spread frosting over the top and sides, then press on the cooled toasted coconut.

Notes

Makes 8–10 slices.
Cool both cake and toasted coconut before frosting.
Allow for baking, 1–2 hours of cooling and making the frosting; no complete total time is specified.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

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Citrus Swirl Bread with Honey-Lemon Glaze

Breakfast · Desserts

Citrus Swirl Bread with Honey-Lemon Glaze

Orange, lemon and vanilla scent this soft yeast bread. The dough is rolled into separate coils that rise together in one round pan, then cooled and covered with a honey-lemon glaze.
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Serves
12 servings

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About this recipe.

A tender citrus-scented yeast bread shaped into coils and finished with a honey-lemon glaze.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Bread

  • 1 lemon (finely grated zest)
  • 1 orange (finely grated zest)
  • 4 tablespoons unsalted butter (at room temperature)
  • 1/4 cup granulated sugar
  • 1 teaspoon anise liqueur (optional)
  • 1 teaspoon dark rum (optional)
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton kosher salt)
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 large egg (at room temperature)
  • 2/3 cup whole milk (at room temperature)
  • 1/4 cup fresh orange juice
  • 2 teaspoons instant yeast
  • 3 cups all-purpose flour (375 g, plus more for rolling)
  • vegetable oil (for greasing)

Glaze

  • 1 1/3 cups powdered sugar (147 g, sifted)
  • 3 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1 pinch kosher salt
  • sprinkles (optional, for decorating)

The shape comes from eight separate coils

Chilling makes the enriched dough easier to roll. As the loose coils rise together, they fill the pan while keeping their spiral centers visible.

At the table

Cut into wedges once the glaze has set, or gently separate portions along the coils.

The cooking plan

How to make Citrus Swirl Bread with Honey-Lemon Glaze.

  1. With a stand mixer and paddle, beat the lemon zest, orange zest, butter, granulated sugar, optional liqueur and rum, salt and extracts on medium speed for about 4 minutes, until pale and creamy. Beat in the egg; the mixture may look slightly curdled.

  2. Fit the dough hook. Add the milk, orange juice, yeast and flour. Mix on low for 18–20 minutes, scraping the bowl once or twice, until smooth and soft. The dough should pull away from the sides but may still cling to the bottom.

  3. Form the dough into a ball, put it in a lightly oiled bowl and cover. Leave in a warm place for 2–3 hours, until nearly doubled. Refrigerate for at least 30 minutes to firm it.

  4. On a lightly floured surface, roll the dough into a 13-by-9-inch rectangle with a long edge nearest you. Cut into eight equal strips running away from you. Roll each strip into a loose coil; do not wind tightly.

  5. Oil a 9-inch round cake pan. Set the coils cut-side down in the pan, beginning in the center and arranging the rest around it. Cover and let rise for 1–2 hours, until nearly doubled.

  6. Heat the oven to 350°F with a middle rack. Uncover and bake for 23–28 minutes, until the centers of the coils are golden and the bread reaches about 190°F inside. Cool in the pan for 15 minutes, then turn out onto a rack over a tray. Cool completely, about 45 minutes more.

  7. Whisk the powdered sugar, honey, lemon juice and pinch of salt until smooth. Spread over the cooled bread, allowing it to run down the sides. Add sprinkles if desired and leave for about 2 hours for the glaze to set.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Citrus Swirl Bread with Honey-Lemon Glaze

No ratings yet
A tender citrus-scented yeast bread shaped into coils and finished with a honey-lemon glaze.
Print Recipe
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Bread
  • 1 lemon finely grated zest
  •  
    1 orange finely grated zest
  • 4 tablespoons unsalted butter at room temperature
  • ¼ cup granulated sugar
  •  
    1 teaspoon anise liqueur optional
  •  
    1 teaspoon dark rum optional
  •  
    1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
  •  
    1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  •  
    ½ teaspoon lemon extract
  •  
    1 large eggs at room temperature
  •  
    ⅔ cup whole milk at room temperature
  •  
    ¼ cup fresh orange juice
  •  
    2 teaspoons instant yeast
  • 3 cups all-purpose flour 375 g, plus more for rolling
  • vegetable oil for greasing
Glaze
  •  
    1 ⅓ cups powdered sugar 147 g, sifted
  •  
    3 tablespoons honey
  •  
    1 tablespoon fresh lemon juice
  • 1 pinch kosher salt
  •  
    sprinkles optional, for decorating

Equipment

Stand mixer with dough hook
Round cake pans
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Wire rack
Rolling pin
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. With a stand mixer and paddle, beat the lemon zest, orange zest, butter, granulated sugar, optional liqueur and rum, salt and extracts on medium speed for about 4 minutes, until pale and creamy. Beat in the egg; the mixture may look slightly curdled.
  2. Fit the dough hook. Add the milk, orange juice, yeast and flour. Mix on low for 18–20 minutes, scraping the bowl once or twice, until smooth and soft. The dough should pull away from the sides but may still cling to the bottom.
  3. Form the dough into a ball, put it in a lightly oiled bowl and cover. Leave in a warm place for 2–3 hours, until nearly doubled. Refrigerate for at least 30 minutes to firm it.
  4. On a lightly floured surface, roll the dough into a 13-by-9-inch rectangle with a long edge nearest you. Cut into eight equal strips running away from you. Roll each strip into a loose coil; do not wind tightly.
  5. Oil a 9-inch round cake pan. Set the coils cut-side down in the pan, beginning in the center and arranging the rest around it. Cover and let rise for 1–2 hours, until nearly doubled.
  6. Heat the oven to 350°F with a middle rack. Uncover and bake for 23–28 minutes, until the centers of the coils are golden and the bread reaches about 190°F inside. Cool in the pan for 15 minutes, then turn out onto a rack over a tray. Cool completely, about 45 minutes more.
  7. Whisk the powdered sugar, honey, lemon juice and pinch of salt until smooth. Spread over the cooled bread, allowing it to run down the sides. Add sprinkles if desired and leave for about 2 hours for the glaze to set.

Notes

Allow time for both rises, the dough chill, cooling and glaze setting; no single complete total is specified.
Keep the coils loose enough to expand during proofing.
Use instant yeast as listed.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Pluot Crumble with Pistachio & Brown Sugar

Desserts

Pluot Crumble with Pistachio & Brown Sugar

Thinly sliced pluots bake into a bubbling fruit layer beneath a pistachio and brown sugar topping. The crumble is rubbed together by hand, then squeezed into clusters before it goes over the fruit.
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Total
1 hour 10 minutes
Serves
4 servings

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About this recipe.

Juicy baked pluots under a buttery pistachio crumble with cinnamon and lemon.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • cooking spray (for the baking dish)
  • 3 lb pluots (pitted and thinly sliced; about 10)
  • 1/4 cup cornstarch
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1 1/4 cups packed light brown sugar (divided)
  • 3/4 cup all-purpose flour
  • 1/2 cup finely chopped raw pistachios
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter (at room temperature, cut into 1/2-inch pieces)
  • vanilla ice cream (optional, for serving)

Leave some larger crumble clusters

The topping should have a mix of fine crumbs and small clusters. That gives the surface varied texture while the fruit juices thicken underneath.

At the table

Spoon into bowls while warm and add ice cream at the table.

The cooking plan

How to make Pluot Crumble with Pistachio & Brown Sugar.

  1. Heat the oven to 350°F with a rack in the lower part of the oven. Coat a 2 1/2–3-quart baking dish with cooking spray.

  2. In a large bowl, toss the pluots with the cornstarch, lemon zest and juice, vanilla and 3/4 cup brown sugar. Transfer to the prepared dish.

  3. Mix the flour, pistachios, salt, cinnamon and remaining 1/2 cup brown sugar in another bowl. Rub in the butter with your fingers until the mixture forms clumps. Gently squeeze some larger clusters and scatter the topping over the fruit.

  4. Bake for 50–55 minutes, until the fruit is bubbling and the topping is golden. Serve warm or at room temperature, with ice cream if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Pluot Crumble with Pistachio & Brown Sugar

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Juicy baked pluots under a buttery pistachio crumble with cinnamon and lemon.
Print Recipe
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    cooking spray for the baking dish
  •  
    3 lb pluots pitted and thinly sliced; about 10
  • ¼ cup cornstarch
  •  
    1 teaspoon finely grated lemon zest
  •  
    2 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  •  
    1 ¼ cups packed light brown sugar divided
  • ¾ cup all-purpose flour
  •  
    ½ cup finely chopped raw pistachios
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 6 tablespoons unsalted butter at room temperature, cut into 1/2-inch pieces
  •  
    vanilla ice cream optional, for serving

Equipment

Baking dish
Knife and cutting board
Mixing Bowls (Set)
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F with a rack in the lower part of the oven. Coat a 2 1/2–3-quart baking dish with cooking spray.
  2. In a large bowl, toss the pluots with the cornstarch, lemon zest and juice, vanilla and 3/4 cup brown sugar. Transfer to the prepared dish.
  3. Mix the flour, pistachios, salt, cinnamon and remaining 1/2 cup brown sugar in another bowl. Rub in the butter with your fingers until the mixture forms clumps. Gently squeeze some larger clusters and scatter the topping over the fruit.
  4. Bake for 50–55 minutes, until the fruit is bubbling and the topping is golden. Serve warm or at room temperature, with ice cream if desired.

Notes

A mix of plums and apricots can replace the pluots.
Look for bubbling fruit as well as a browned topping before taking the crumble out.

Tried this recipe?

Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Golden Fried Peach Hand Pies

American Cuisine · Desserts

Golden Fried Peach Hand Pies

These small peach pies are sealed into half-moons and fried until the pastry is golden. Cook the fruit filling first and let it cool completely; a thick, cool filling is much easier to keep inside the crimped edges.
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Serves
12 pies

Bring it to the table

About this recipe.

Buttery pastry pockets with a thick peach-lemon filling and a light dusting of powdered sugar.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Peach filling

  • 1 lb peaches (peeled and cut into 1/4-inch pieces; fresh or slightly thawed frozen)
  • 1/3 cup granulated sugar
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton kosher salt)

Pastry and frying

  • 2 teaspoons granulated sugar
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton kosher salt)
  • 2 1/2 cups all-purpose flour (313 g, plus more for rolling)
  • 1/2 cup cold unsalted butter (1 stick, cut into 1-inch pieces)
  • 2 tablespoons apple cider vinegar
  • 7 tablespoons ice water (1/4 cup plus 3 tablespoons)
  • vegetable oil (about 3 cups, enough for a 1/2-inch depth in the pan)
  • powdered sugar (for finishing)

The seal matters as much as the filling

A jam-like filling puts less moisture against the pastry. Keep the butter and dough cold, then press the seams firmly before the filled pies go back into the refrigerator.

At the table

Serve the pies warm after they have drained and cooled enough to handle. Add powdered sugar at the last moment.

The cooking plan

How to make Golden Fried Peach Hand Pies.

  1. Put all the filling ingredients in a medium heavy saucepan over medium-low heat. Stir occasionally with a heatproof spatula for 45–60 minutes, until the fruit is soft and its juices have reduced to a thick, chunky jam. Take off the heat and let it cool completely.

  2. While the fruit cooks, whisk the pastry sugar, measured pastry salt and flour together. Cut or rub in the cold butter until the largest pieces are about pea-size. Mix in the vinegar, then drizzle over the ice water and bring the mixture together into a shaggy dough.

  3. Turn the dough onto a lightly floured surface and gather it into a ball. Divide in half, flatten into disks, wrap and refrigerate for at least 15 minutes.

  4. Roll one disk at a time to 1/8 inch thick. Cut 5-inch circles, rerolling the scraps to make about 12–13 circles in total. Put a heaping tablespoon of cooled filling on one side of each circle. Dampen the edges with water, fold over and press firmly with a fork to seal. Refrigerate the filled pies on a lined baking sheet for about 15 minutes, until firm.

  5. Pour oil into a large heavy skillet to a depth of 1/2 inch and attach a frying thermometer. Heat to 340°F over medium-high heat. Fry in 3–4 batches, keeping the waiting pies refrigerated. Turn with tongs about every 2 minutes and adjust the heat to keep the oil at 340°F. Cook for about 13–15 minutes per batch, until crisp and golden. Remove any pie that starts to split.

  6. Drain on paper towels. Dust with powdered sugar shortly before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Golden Fried Peach Hand Pies

No ratings yet
Buttery pastry pockets with a thick peach-lemon filling and a light dusting of powdered sugar.
Print Recipe
Servings: 12 pies
Course: Dessert
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Peach filling
  •  
    1 lb peaches peeled and cut into 1/4-inch pieces; fresh or slightly thawed frozen
  • ⅓ cup granulated sugar
  •  
    1 teaspoon finely grated lemon zest
  •  
    1 teaspoon fresh lemon juice
  •  
    ½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton kosher salt
Pastry and frying
  • 2 teaspoons granulated sugar
  •  
    1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
  • 2 ½ cups all-purpose flour 313 g, plus more for rolling
  •  
    ½ cup cold unsalted butter 1 stick, cut into 1-inch pieces
  •  
    2 tablespoons apple cider vinegar
  •  
    7 tablespoons ice water 1/4 cup plus 3 tablespoons
  • vegetable oil about 3 cups, enough for a 1/2-inch depth in the pan
  •  
    powdered sugar for finishing

Equipment

Saucepan
Saucepan
Large skillet
Digital kitchen scale — equipment illustration
Kitchen scale
Candy and frying thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Rimmed baking sheet
Tongs
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put all the filling ingredients in a medium heavy saucepan over medium-low heat. Stir occasionally with a heatproof spatula for 45–60 minutes, until the fruit is soft and its juices have reduced to a thick, chunky jam. Take off the heat and let it cool completely.
  2. While the fruit cooks, whisk the pastry sugar, measured pastry salt and flour together. Cut or rub in the cold butter until the largest pieces are about pea-size. Mix in the vinegar, then drizzle over the ice water and bring the mixture together into a shaggy dough.
  3. Turn the dough onto a lightly floured surface and gather it into a ball. Divide in half, flatten into disks, wrap and refrigerate for at least 15 minutes.
  4. Roll one disk at a time to 1/8 inch thick. Cut 5-inch circles, rerolling the scraps to make about 12–13 circles in total. Put a heaping tablespoon of cooled filling on one side of each circle. Dampen the edges with water, fold over and press firmly with a fork to seal. Refrigerate the filled pies on a lined baking sheet for about 15 minutes, until firm.
  5. Pour oil into a large heavy skillet to a depth of 1/2 inch and attach a frying thermometer. Heat to 340°F over medium-high heat. Fry in 3–4 batches, keeping the waiting pies refrigerated. Turn with tongs about every 2 minutes and adjust the heat to keep the oil at 340°F. Cook for about 13–15 minutes per batch, until crisp and golden. Remove any pie that starts to split.
  6. Drain on paper towels. Dust with powdered sugar shortly before serving.

Notes

Have a frying thermometer ready and use a pan with ample room above the oil. Keep water away from the hot oil.
Seal the edges thoroughly and avoid overfilling; loose seams can let the filling escape during frying.
This makes about 12 pies; rerolling may yield a thirteenth. Allow for cooling, two chilling periods and several batches of frying; no complete total time is specified.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.