Seasonal Sweet Treats Inspired by the Mountain West SUGAR LINDSEY JOHNSON Lady in the Wild West WITH CHASE REYNOLDS EWALD WildWild $35.00 WIL D S UG A R JOHNS ON EW ALD57 SpRINg Hummingbird Cake with Spiced Rum Buttercream This charming spiced banana cake is a breeze to make and serves a crowd, making it perfect for spring celebrations. The recipe can be easily halved for a smaller cake or cupcakes. I love the addition of spiced rum, which adds just the right amount of warmth and highlights the banana flavors. This cake looks beautiful, decorated naturally with dried pineapple and wildflowers. MAKES 1 (3-LAYER 9-INCH) CAKE FOR THE HUMMINGBIRD CAKE 4 1/2 cups all-purpose flour 3 cups granulated sugar 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1 1/2 cups vegetable oil 4 large eggs, room temperature 2 teaspoons pure vanilla extract 3 cups mashed overripe bananas (from 4 to 5 bananas) 1 (12-ounce) can crushed pineapple, well drained 1 1/2 cups chopped toasted pecans 1/3 cup spiced rum FOR THE SPICED RUM BUTTERCREAM 1 1/2 cups unsalted butter, room temperature 1 (8-ounce) block full-fat cream cheese, room temperature 5 1/2 cups confectioners’ sugar, sifted 1 teaspoon pure vanilla extract 2 to 3 tablespoons spiced rum 1/4 teaspoon kosher salt FOR ASSEMBLY Toasted pecans Wildflowers for decorating Dried Pineapple Flowers (see sidebar on page 58) Preheat the oven to 350 degrees F. Butter 3 (9-inch) round cake pans. Line the bottom of the pans with parchment paper. Dust the interior of the pans gen- erously with flour, then tip over to knock out the excess, leaving a thin coating. To make the cake, in a large bowl, whisk the flour, sugar, baking soda, salt, cinna- mon, and allspice to blend. In another bowl, whisk together the oil, eggs, and vanilla. Add the egg mixture to the dry ingredients and whisk to combine, making sure no lumps of dry ingredients remain. Using a wooden spoon or rubber spatula, stir in the bananas, pineapple, and pecans until combined. Add the spiced rum and stir to combine. The batter will be thick and heavy. Divide the batter equally between the prepared continued 57 SpRINg Hummingbird Cake with Spiced Rum Buttercream This charming spiced banana cake is a breeze to make and serves a crowd, making it perfect for spring celebrations. The recipe can be easily halved for a smaller cake or cupcakes. I love the addition of spiced rum, which adds just the right amount of warmth and highlights the banana flavors. This cake looks beautiful, decorated naturally with dried pineapple and wildflowers. MAKES 1 (3-LAYER 9-INCH) CAKE FOR THE HUMMINGBIRD CAKE 4 1/2 cups all-purpose flour 3 cups granulated sugar 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1 1/2 cups vegetable oil 4 large eggs, room temperature 2 teaspoons pure vanilla extract 3 cups mashed overripe bananas (from 4 to 5 bananas) 1 (12-ounce) can crushed pineapple, well drained 1 1/2 cups chopped toasted pecans 1/3 cup spiced rum FOR THE SPICED RUM BUTTERCREAM 1 1/2 cups unsalted butter, room temperature 1 (8-ounce) block full-fat cream cheese, room temperature 5 1/2 cups confectioners’ sugar, sifted 1 teaspoon pure vanilla extract 2 to 3 tablespoons spiced rum 1/4 teaspoon kosher salt FOR ASSEMBLY Toasted pecans Wildflowers for decorating Dried Pineapple Flowers (see sidebar on page 58) Preheat the oven to 350 degrees F. Butter 3 (9-inch) round cake pans. Line the bottom of the pans with parchment paper. Dust the interior of the pans gen- erously with flour, then tip over to knock out the excess, leaving a thin coating. To make the cake, in a large bowl, whisk the flour, sugar, baking soda, salt, cinna- mon, and allspice to blend. In another bowl, whisk together the oil, eggs, and vanilla. Add the egg mixture to the dry ingredients and whisk to combine, making sure no lumps of dry ingredients remain. Using a wooden spoon or rubber spatula, stir in the bananas, pineapple, and pecans until combined. Add the spiced rum and stir to combine. The batter will be thick and heavy. Divide the batter equally between the prepared continued 58 SpRINg pans. Bake for 30 to 35 minutes or until a tester inserted into the center of the cakes comes out clean. Cool the cakes in the pans for 10 minutes. Run a knife around the cake sides and turn out onto a wire rack to cool completely. To make the buttercream, in the bowl of an electric mixer on medium-high speed, beat the butter and cream cheese until light and fluffy, about 3 minutes. With the mixer on low speed, add the confectioners’ sugar, 1 cup at a time. Scrape down the bowl as needed. Add the vanilla, spiced rum, and salt. Mix on medium speed until well combined, about 3 minutes. To assemble the cake, place one cooled cake layer on a cake plate, flat side facing down. Add a heaping 1/2 cup of butter- cream to the top. Using an offset spat- ula, spread the buttercream evenly to the edges. Top with a second cake layer. Repeat with another layer of butter- cream, spreading evenly to the edges. Top with the final cake layer, flat side facing up. Add a heaping 1/2 cup of butter- cream to the top. Using an offset spatula, spread buttercream evenly to the edges. Using the offset spatula, add any remain- ing frosting to the sides of the cake to fill in gaps between layers. Then smooth to create a semi-naked finish. Place the cake in the refrigerator to chill for 15 minutes before decorating. Decorate with toasted pecans, wildflowers, and dried pineapple flowers. DRIED PINEAPPLE FLOWERS 1 ripe pineapple Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper. Trim the outer skin of the pineapple. Using a sharp knife, slice the pineapple into 1/4-inch disks, no thicker. Lay the disks flat and add 5 more cuts, divided evenly around the perimeter, going from the outside and stopping at the center core of the pineapple slice, to create flower petals. Spread the disks on the pre- pared baking sheet in an even layer, 2 inches apart. Bake 2 to 3 hours, flipping halfway through, until they’re dried and very lightly browned around the edges. While the pineapples are still warm, place each one in the cup of a cupcake tin. Press down at their center, into the cup, so the petals curl up, creating the flower. Let them dry completely in the cupcake tin for at least 1 hour. 58 SpRINg pans. Bake for 30 to 35 minutes or until a tester inserted into the center of the cakes comes out clean. Cool the cakes in the pans for 10 minutes. Run a knife around the cake sides and turn out onto a wire rack to cool completely. To make the buttercream, in the bowl of an electric mixer on medium-high speed, beat the butter and cream cheese until light and fluffy, about 3 minutes. With the mixer on low speed, add the confectioners’ sugar, 1 cup at a time. Scrape down the bowl as needed. Add the vanilla, spiced rum, and salt. Mix on medium speed until well combined, about 3 minutes. To assemble the cake, place one cooled cake layer on a cake plate, flat side facing down. Add a heaping 1/2 cup of butter- cream to the top. Using an offset spat- ula, spread the buttercream evenly to the edges. Top with a second cake layer. Repeat with another layer of butter- cream, spreading evenly to the edges. Top with the final cake layer, flat side facing up. Add a heaping 1/2 cup of butter- cream to the top. Using an offset spatula, spread buttercream evenly to the edges. Using the offset spatula, add any remain- ing frosting to the sides of the cake to fill in gaps between layers. Then smooth to create a semi-naked finish. Place the cake in the refrigerator to chill for 15 minutes before decorating. Decorate with toasted pecans, wildflowers, and dried pineapple flowers. DRIED PINEAPPLE FLOWERS 1 ripe pineapple Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper. Trim the outer skin of the pineapple. Using a sharp knife, slice the pineapple into 1/4-inch disks, no thicker. Lay the disks flat and add 5 more cuts, divided evenly around the perimeter, going from the outside and stopping at the center core of the pineapple slice, to create flower petals. Spread the disks on the pre- pared baking sheet in an even layer, 2 inches apart. Bake 2 to 3 hours, flipping halfway through, until they’re dried and very lightly browned around the edges. While the pineapples are still warm, place each one in the cup of a cupcake tin. Press down at their center, into the cup, so the petals curl up, creating the flower. Let them dry completely in the cupcake tin for at least 1 hour. 111 SUmmER Lemon Drop Cupcakes MAKES 12 TO 14 CUPCAKES FOR THE CUPCAKES 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 heaping tablespoon freshly grated lemon zest 1/2 cup buttermilk, room temperature 1/4 cup freshly squeezed lemon juice 1 teaspoon pure vanilla extract 1/2 cup unsalted butter, room temperature 1 cup granulated sugar 2 large eggs, room temperature 1 1/2 cups Fresh Lemon Curd (page 129) FOR THE VANILLA BUTTERCREAM 1 cup unsalted butter, room temperature 3 cups confectioners’ sugar 1 teaspoon pure vanilla extract 2 tablespoons heavy cream, room temperature Pinch of kosher salt Preheat the oven to 350 degrees F. Prepare a cupcake pan with paper liners. Set aside. To make the cupcakes, in a medium bowl, whisk together the flour, baking powder, salt, and lemon zest. Set aside. In a glass measuring cup, combine the buttermilk, lemon juice, and vanilla extract. Set aside. In the bowl of an electric mixer on medium high speed, cream the butter and sugar together until light and fluffy, 3 minutes. On low speed, add the eggs, 1 at a time, mixing well after each addi- tion. Scrape down the bowl as needed. On low speed, add half of the dry ingre- dients. Mix to combine. Then add half of the buttermilk mixture. Mix to combine. Scrape down the bowl as needed. Repeat with the remaining dry ingredients and buttermilk mixture. Mix for 30 seconds, until fully combined and smooth. Using an ice-cream scoop or large spoon, fill each cupcake liner 2/3 full. Bake for 18 to 19 minutes, or until a tester inserted into the center of the cupcakes comes out clean. Allow the cupcakes to cool in their pan for 5 minutes, then transfer to a wire rack to cool completely. continued 111 SUmmER Lemon Drop Cupcakes MAKES 12 TO 14 CUPCAKES FOR THE CUPCAKES 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 heaping tablespoon freshly grated lemon zest 1/2 cup buttermilk, room temperature 1/4 cup freshly squeezed lemon juice 1 teaspoon pure vanilla extract 1/2 cup unsalted butter, room temperature 1 cup granulated sugar 2 large eggs, room temperature 1 1/2 cups Fresh Lemon Curd (page 129) FOR THE VANILLA BUTTERCREAM 1 cup unsalted butter, room temperature 3 cups confectioners’ sugar 1 teaspoon pure vanilla extract 2 tablespoons heavy cream, room temperature Pinch of kosher salt Preheat the oven to 350 degrees F. Prepare a cupcake pan with paper liners. Set aside. To make the cupcakes, in a medium bowl, whisk together the flour, baking powder, salt, and lemon zest. Set aside. In a glass measuring cup, combine the buttermilk, lemon juice, and vanilla extract. Set aside. In the bowl of an electric mixer on medium high speed, cream the butter and sugar together until light and fluffy, 3 minutes. On low speed, add the eggs, 1 at a time, mixing well after each addi- tion. Scrape down the bowl as needed. On low speed, add half of the dry ingre- dients. Mix to combine. Then add half of the buttermilk mixture. Mix to combine. Scrape down the bowl as needed. Repeat with the remaining dry ingredients and buttermilk mixture. Mix for 30 seconds, until fully combined and smooth. Using an ice-cream scoop or large spoon, fill each cupcake liner 2/3 full. Bake for 18 to 19 minutes, or until a tester inserted into the center of the cupcakes comes out clean. Allow the cupcakes to cool in their pan for 5 minutes, then transfer to a wire rack to cool completely. continued 113 SUmmER 112 SUmmER To make the buttercream, in the bowl of an electric mixer on high speed, cream the butter until light and smooth, about 5 minutes. Add the confectioners’ sugar, 1 cup at a time, mixing well after each addition. Scrape down the bowl. Add the vanilla extract, heavy cream, and salt. Mix on medium-high speed for about 3 minutes, until fluffy and smooth. Using a rubber spatula or wooden spoon, stir by hand to remove any air bubbles. To assemble the cupcakes, use a small paring knife or apple corer to scoop out the center of each cupcake. Fill the inte- rior with a scoop of fresh lemon curd. Top each cupcake with a generous swirl of vanilla buttercream. NOTE: I used Wilton piping tip 1M. Huckleberry Crumble Bars with Citrus Glaze MAKES 12 BARS FOR THE SHORTBREAD CRUST 1 cup unsalted butter, room temperature 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 2 cups plus 3 tablespoons all-purpose flour 1/2 teaspoon kosher salt FOR THE CRUMBLE TOPPING 1/2 cup old-fashioned rolled oats 1/3 cup packed light-brown sugar 1/4 cup all-purpose flour Pinch of kosher salt Freshly grated zest of 1 orange 4 tablespoons unsalted butter, chilled and diced FOR THE FILLING 1 cup huckleberry jam 1 cup fresh huckleberries FOR THE CITRUS GLAZE 1 cup confectioners’ sugar, sifted 2 tablespoons whole milk 1 tablespoon fresh orange juice 1/2 teaspoon pure vanilla extract continued 124 SUmmER Blackberry-Buttermilk Pie with Vanilla Whipped Cream MAKES 1 (9-INCH) PIE FOR THE CRUST 2 1/2 cups all-purpose flour 1 tablespoon granulated sugar 1 teaspoon kosher salt 8 tablespoons unsalted butter, well chilled and cut into cubes 8 tablespoons vegetable shortening, well chilled and cut into cubes 1/2 cup ice water, plus a few table- spoons more if needed 1 tablespoon apple cider vinegar Heavy cream for brushing Coarse sugar for sprinkling BLACKBERRY-BUTTERMILK FILLING 2 heaping cups fresh blackberries, plus more for garnish 1 tablespoon fresh lemon zest 2 teaspoons fresh lemon juice 1/2 cup unsalted butter, melted and cooled 1 1/2 cups granulated sugar 4 large eggs, room temperature 1 cup buttermilk, room temperature 3 tablespoons fine stone-ground yellow cornmeal 2 teaspoons pure vanilla extract 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon kosher salt VANILLA WHIPPED CREAM 1 cup heavy cream, very cold 1 tablespoon granulated sugar 1 teaspoon vanilla bean paste 1/4 teaspoon freshly grated nutmeg Dried flowers, for garnish To make the crust, in a large bowl, mix the flour, sugar, and salt. Add the cubed butter and shortening. With a pastry blender, blend until the mixture begins to resemble small peas. Mix the vinegar into the ice water. Drizzle a few tablespoons of water over the flour-and- butter mixture and mix with a fork. Add more water until the dough begins to come together. Once the dough becomes moist and clumps together, it’s hydrated enough. Divide the dough into 2 balls. Flatten them into disks and wrap in plas- tic wrap. Refrigerate for 1 hour. Remove 1 disk of dough from the refrig- erator 30 minutes before you’re ready to use so it will roll out easily. Save the second disk for another use. Roll out the disk of dough on a well-floured surface to a 12-inch circle. The dough should be larger than your pie dish. Carefully trans- fer the dough to your pie dish. (I fold continued Next >