Trailblazing Books for Adventurous Cooks

LAKE ISLE PRESS publishes trailblazing books for adventurous cooks. We collaborate with innovative chefs and food writers to introduce exciting new tastes and techniques to the home cook. Our unique cookbooks present diverse, authentic recipes, ingredients, and cuisines from top culinary masters around the globe.


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Cookbooks by Cuisine/Category

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AFRICAN | AFRICAN AMERICAN

LATIN

ASIAN | SOUTH ASIAN

MEDITERRANEAN | EUROPEAN

GRAIN-FREE, GLUTEN-FREE COOKING AND BAKING

FRESH INGREDIENTS | PLANT-BASED OPTIONS

Rachael Ray

REcipe of the week:
Orange Coffee cake

Click here for printable recipe.

Makes one 8-inch square cake

INGREDIENTS
TOPPING
1/2 cup (2 ounces) chopped walnuts or pecans
1/4 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons unsalted butter, chilled
1 tablespoon grated orange zest
1 teaspoon ground cinnamon

BATTER
4 tablespoons (1/2 stick) unsalted butter
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1 tablespoon grated orange zest
Pinch of salt
1/2 cup fresh orange juice
1 large egg, slightly beaten
1 teaspoon vanilla extract

PREPARATION
Position a rack in the center of the oven and preheat to 400°F. Grease an 8-inch square pan.

In a small bowl, combine the nuts, flour, sugar, butter, orange zest, and cinnamon; with a pastry blender or your fingers, work in the butter until the mixture is crumbly.

Prepare the batter: Melt the butter in a small pan over low heat. In a medium-sized bowl, stir together the flour, sugar, baking powder, orange zest, and salt. Make a well in the center and add the orange juice, egg, vanilla, and melted butter; stir just until evenly moistened and turn into the prepared pan. Crumble the topping over the batter and bake about 30 minutes, until a toothpick inserted in the center emerges clean. Cool on a rack for about 15 minutes, then cut into squares and serve warm.

From “Jim Fobel’s Old-Fashioned Baking Book” by Jim Fobel,  Lake Isle Press, 1996

Photo by Dara O’Brien

 

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