Ivy Bakery

Catering and Baking Studio

For over 15 years, Ivy Bakery has been producing baked goods made from scratch with real ingredients. 
Specializing in regional and historical desserts with options for Gluten-Free, Dairy-Free, Vegan, and Paleo.

Apple-Cherry-Walnut Double Upside Down Crumb Cake

I'm finally sitting down and going through all the recipes I've found over the last decade. I'm a chronic recipe clipper, it may be a problem, but I'm finally doing something about it! Expect to see a lot of vintage and unique recipe posts, as I love digging into the past to see what people ate and how they prepared their meals without all the gadgets and gizmos we have now.

So let's get started! 

**As always, read through the entire recipe before starting, unless you're like me and you think you have a fully stocked pantry, but probably don't. Haha.

Adapted from a 1950's recipe found in Cooking with Sour Cream and Buttermilk by the Staff Home Economists of the Culinary Arts Institute. 

I've made a few changes, a round pan instead of a square pan as the final cake looks nicer round as well as the addition of the "double upside down" which is a crumb layer on top that gets flipped to the bottom when the  cake is done. So, it's fruit, cake, crumbs, then flip... crumbs, cake, fruit. Make sense?  The double upside down part I made up, hopefully it's not anywhere else, we're going to say it's not and that it's my creation. :)

I also added some nutmeg, almond extract and sweet cherries. The cake comes out not too sweet, very light, fluffy, and the crumb layer, divine, who doesn't like crunchy butter crumbs? Mmm. Serve traditionally with whipped sour cream, however this cake would go great with lightly sweetened cream or a scoop of homemade vanilla bean ice cream. Enjoy!

Makes 1 - 8" Round Cake

SPECIAL TOOLS
8x8x2 round cake pan

INGREDIENTS
1/4 cup unsalted butter
2/3 cup brown sugar (firmly packed)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp chopped walnuts
1 medium sized apple (I like to work with Golden Delicious, Fiji, and Gala apples)
1 cup sweet or tart cherries (pitted)
2 tsp lemon juice (please use real lemons, please always use real and fresh everything)

1/3 cup unsalted butter
3/4 cup brown sugar (firmly packed)
1 egg (large)
1/2 tsp pure vanilla extract
1/4 tsp pure almond extract

1 1/2 cup cake flour (sifted)
1 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp allspice
1/8 tsp pink salt or sea salt
1/2 cup buttermilk (full fat if you can find it)

1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup unsalted butter

Whipped Sour Cream - Makes 3/4 Cup
1/2 cup chilled sour cream (full fat)
1 tbsp confectioners' sugar

DIRECTIONS
1. Preheat your oven to 350 F. 
2. Melt 1/4 cup butter and pour into 8" cake pan.
3. In a small bowl, blend the brown sugar, cinnamon, nutmeg, and walnuts. Sprinkle mixture over melted butter in pan. 
4. Peel, core, and slice a medium apple and layer it on top of the sugar spice mixture.
5. Add cherries on top of apple layer. Pour lemon juice over the apples and cherries. Set aside.
6. In a mixer with paddle attachment, cream 1/3 cup butter with brown sugar.
7. Mix in egg, vanilla, and almond extract. Scrape down the bowl and mix again until the egg is incorporated. 
8. Sift in cake flour, baking powder, cinnamon, baking soda, nutmeg, allspice, and salt. 
9. Mix on low while adding buttermilk. Once incorporated, stop mixing, do not over beat. 
10. Pour batter over apple-cherry mixture in pan.
11. In a small bowl, cut butter into flour and sugar until crumbs are pea sized. 
12. Sprinkle crumb mixture on top of batter.  You may have some extra, save for another recipe. 
13. Bake for 40-45 minutes until a cake tester (or toothpick) comes out clean.
14. Remove from oven and let rest for 5 minutes. Use a spatula to release the cake from the side of the pan. 
15. Take your serving platter and flip it upside down onto the crumb side of the cake. Hold together and with oven mitts flip the cake onto the platter. Let it sit for another 5 minutes to loosen and allow the brown sugar syrup to drip down. 
16. Carefully and slowly remove the pan off the cake making sure none of it is stuck. This should still be done while the cake is hot. 
17. Serve warm with whipped sour cream (whip sour cream with sugar until fluffy and double in size).

Next Recipe: Chinese New Year Fudge (Peanuts, Coconut, and Sesame)

**We are part of Amazon's Associate program. What does that mean? By clicking on any product or ingredient link and making a purchase you are supporting more tasty recipes like this one as well as our awesome Giveaways. Thanks!

Making the Best Gluten-Free Buttermilk Pancakes!

Here's how YOU can make delicious and EASY Buttermilk Pancakes! 
We're going to use gluten-free flour here, but you can replace it with conventional all-purpose flour if you'd prefer, they both work. 

Ready?

**As always, read through the entire recipe before starting, unless you're like me and you think you have a fully stocked pantry, but probably don't. Haha.

Makes 5 - 4" Pancakes

INGREDIENTS
01__1 cup all-purpose gluten-free flour (I like King Arthur's) or conventional flour
02__1/2 tsp raw organic honey or regular honey
03__1 tsp baking powder
04__1/2 tsp baking soda
05__1/8 tsp ground cinnamon
06__1/8 tsp pink salt or sea salt
07__1 cup buttermilk (full fat if you can find it)
08__1 egg (recipe standard is large)
09__1/2 tsp pure vanilla extract
Ghee (clarified butter) or unsalted butter for your pan

DIRECTIONS
-Place ingredients 01-09 in a bowl, that's right, all of it in a bowl. Easy!
-Use a whisk and mix all the ingredients until smooth and thick, the batter should be runny.
-Heat up your pan and melt enough ghee or butter to thin coat your pan. 
-Keep your pan on med-low heat for the entire cooking process. (you don't want burnt pancakes)
-Your batter will thicken as it sits, just make sure to stir it up each time before pouring it onto your hot pan.
-Pour 1/5th of the batter on your pan, if you have a large griddle you can make 2 or 3 at a time. Otherwise one at a time. Patience = Great Pancakes.
-Don't touch the batter, let it sit and cook until you see bubbles start to rise and pop on the surface.
-Bubble popping is your cue to flip. Slide your spatula under it gently to make sure a nice brown crust has formed, then flip quickly. 
-Don't worry if it's not a perfect circle. Delicious pancakes come in all shapes and sizes. 
**now STOP, don't touch the pan, put your spatula down, you will be tempted but don't do it, don't SQUISH your pancakes! You want them fluffy don't you?
"How will I know when they're done?" - Easy! Take a toothpick or cake tester and gently slide it through the thickest part of the pancake, if it comes out clean, it's ready.
-This can be anywhere from 2-4 minutes on each side. Don't flip your pancake more than once. 
-Once ready, plate, and repeat these steps until all your pancakes are done. 
-Cover with fresh fruit, compote, butter, powdered sugar, maple syrup, or whatever sounds good to you. 

Enjoy!

Next Recipe: 1950's Apple Upside Down Cake w. Whipped Sour Cream

**We are part of Amazon's Associate program. What does that mean? By clicking on any product or ingredient link and making a purchase you are supporting more tasty recipes like this one as well as our awesome Giveaways. Thanks! 

BHC Farmer's Market 2015 Season

We had a great first season at the Farmer's Market in Bullhead City. I wasn't sure how the community would take to my menu, but it's only been positive feedback and encouragement, so I'm very pleased. I think this town really needs a bakery offering from-scratch baked goods that everyone can enjoy, including special diets. I'm looking forward to the start of the 2016 season. There will be more pies, cookies, brownies, and cakes! 2016 Market starts February 6th, mark your calendar! 

Here are some photos from 2015. 




Life of a Baker: Cheat Day in Las Vegas!

Cheat day? Yes... cheat day. Just because I can bake or cook anything, does not mean I should be eating it. I have to stay healthy and for the most part I follow a paleo/primal lifestyle. This is incorporated in my menu as well. Stay tuned for more delicious options!

So yes! CHEAT DAY! The day in which I eat anything I want, feed my inner foodie, then crawl home and collapse on my bed from stomach cramps and an inevitable food coma. I assure you it's still a lot of fun! 

I'd been craving doughnuts for weeks. Mmmmm. I popped out of bed around 7am and was off for 2 locally made glazed doughnuts at Donuts to Go (2065 Highway 95 Ste 71, Bullhead City, AZ 86442). Best doughnuts I've ever had in my life, and yes they trump every doughnut I've ever had in NYC, and that includes all those trendy spots that have popped up these past couple of years. Won't name names, but almost 90% of the time, simple and classic, done right, is all you need. 

Check out the barely there coat of icing, not too sweet, and that interior! Layers of super soft pillow like heaven for your teeth to sink into. Goodness! Another 30 days till we meet again. Sigh. 

After I inhaled my doughnuts... surprise road trip to Vegas! 
And we're off... 

Road to Vegas.jpg

Our first spot to hit, Orchids Garden (5485 W. Sahara Ave. Las Vegas, NV 89146) Dim Sum is to die for here. Again, very sorry NYC Chinatown, but the west has got you beat. And I was born and raised in NYC Chinatown, but this is the freshest Dim Sum I've ever had. I didn't even know Dim Sum could be so fresh and delicate. Just look at this Don Tot, them flakes!!! They don't do it like this anymore, I guess lard, true love. We had 8 plates and could've stayed all day. It's all day Dim Sum but they also serve lunch and dinner, hope to visit again for that. From left to right: Coconut Buns (light, fluffy, not too sweet, filled with buttery soft coconut filling, omg), Don Tot aka Egg Custard Tarts, again... those flakes!!! Haa Gow aka Shrimp Dumplings, and Shumai (pork and mushroom dumplings), are just a few of the items we had. 

Next stop... Fat Choy (595 E. Sahara Ave. Las Vegas, NV 89104) at the Eureka Casino. Headed towards the strip, went past the strip, hmm... to a very tiny casino in what seemed like the outskirts of Vegas. Alright let's see what this asian-american diner menu is about. Ordered the Peking Duck Bao (I favor the wrap though), and Potstickers, said to be all made from scratch. It came, it was very pretty, we ate it, but not the best we've had. It was okay. Peking Duck wasn't as fresh as I would have liked, but I'm spoiled to fresh carved, which is really the only way it should be had, and the potstickers were a little toasty. It was still a fun spot and good food.  

Our last stop... Road Kill Grill (3730 Thorn Blvd. Las Vegas, NV 89130) I heard about this place from Guy Fieri, guilty pleasure of mine, watching Triple D on Netflix late at night. Anyway, yes, Pulled Pork and good ole BBQ. I was more excited about trying the Mac N' Cheese though, since I can't find anyone that does it right. I ordered the 2 meat combo, ribs, pulled pork, and double mac. It came with bbq sauce and corn bread. It was delicious, and the Mac N' Cheese won my heart. Would skip the ribs though, dry. With or without sauce, ribs need to fall off the bone and be juicy. There was a bit of a process to get your food. First, a line outside a big door, no windows, couldn't see inside, just a door. Then you get called inside in small groups and enter a room with meat lockers and a steam table setup. One by one you are served in containers, the wait is long, pay, and exit out another big door where picnic tables are available. Interesting. I did not include pics for this one but if you're curious look them up, everything comes in to go containers. Oh, and Guy's face is all over the place, oys. 

And then, I passed out. 

Copyright 2001-2016. Ivy Bakery LLC   |   New York   |   Arizona   |   mail@ivybakery.com   |   347-598-3452