I make no pretenses about ever being one to shop at Saks (on Fifth Avenue or otherwise)or dine on caviar (too salty and weird); however, I had an epiphany this week. Have you ever thought if it was possible to make a macaroon upside down cake? I must say the result was just too fun not to share. This is a fabulous way to use that little bit of packaged cookie dough that is still hanging out in the freezer form the last fundraiser from the cute neighbor kid. In the end you get a great cake with a decadent top cookie crust that is beautiful to eat and look at. I must say I love when the birthday girl gives me some flavors to work with and free rein. Have fun with this one add what you most like to the sugar cookie dough or use another flavor and improvise with a complimenting cake. I found using a spring-form pan lined with parchment and greased worked very well to enable an easy flip-a-roo.
Macaroon Cake
Heat Oven to 350 degrees and prepare 9-10 in spring-form pan with parchment or wax paper across the bottom then spray the pan. This allows you to wash the pan at once instead of storing the cake on the bottom portion and having a cupboard filled with disassembled spring-forms. No they do not require input for you 80's movies junkies
Take left over cookie dough about 1.5 cups and mix in 1 cup sweetened flaked coconut and combine the two together. Press into the bottom of the spring-form pushing it up the sides just slightly to ensure a seal. Place in oven for 5 min while prepping the cake.
Chocolate cake- quite frankly put whatever cake you want to complement the sweet coconut. This recipe is from the Cook's Illustrated baking book. If you like to know why recipes are put together the way they are from a chemical standpoint you will love this series of cook books.
1 1/4 c all purpose flour
12 T soft unsalted butter
1 1/4 c sugar
3 eggs room temp
1/2 t baking soda
1/ t salt
1/4 c Hershey cocoa
1/3 cup boiling water
1/3 c buttermilk- or sour milk
2 t vanilla
Combine boiling water and coco mix into paste and let cool then add buttermilk and vanilla- if you add vanilla while it is still too hot the complex flavor of the undertones won't come through cause they will burn off and you might as well have used the imitation stuff.
Cream butter and sugar 3- 5 min add eggs one at a time beating until fully incorporated in between. In Separate bowl combine dry ingredients and whisk to combine. Add flour mixture to the bowl alternating with cocoa mixture to the creamed mixture in three additions each, beating in between. scrape sides and then make sure all is well. Pour over warm crust and place in 350 oven for 30 min. Check with toothpick for done-ness. remove from oven. cool ten min. Remove sides and flip cake over onto serving plate removing parchment and admire your work. This cake is great warm or cold, and saves you standing over the stove when you want the coconut combo of a German chocolate cake.
Smile and Savour- you earned this one.
Mrs. Brownie
