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Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes, and Other Good-to-the-Last-Crumb Treats Paperback – October 27, 2009


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Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes, and Other Good-to-the-Last-Crumb Treats + Cake Simple: Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon-Basil + Kiss My Bundt: Recipes from the Award-Winning Bakery
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Product Details

  • Paperback: 176 pages
  • Publisher: Taunton Press (October 27, 2009)
  • Language: English
  • ISBN-10: 1600851207
  • ISBN-13: 978-1600851209
  • Product Dimensions: 8 x 8 x 0.5 inches
  • Shipping Weight: 14.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (37 customer reviews)
  • Amazon Best Sellers Rank: #171,652 in Books (See Top 100 in Books)

Editorial Reviews

Review

"The former pastry chef Lauren Chattman's new book sets out to prove that baking a cake can be an everyday activity. In the spirit of industrious folks like Julie Powell, who spent a year cooking her way through Julia Child's Mastering the Art of French Cooking (the experience spawned a book and a movie), Chattman baked a different cake every day for almost a year; the resulting 100 unfrosted and unfilled cakes range from old favorites like the crunchy-topped blueberry buckle to an Italian-style red grape, polenta, and olive oil cake."  --Saveur   "Cake Keeper Cakes offers 100 recipes for honest-to-goodness everyday cakes, the kind meant to be kept on the counter under a plain glass dome. Author Lauren Chattman's recipe for Cinnamon Pudding Cake and Almond Brown Butter Cake conjure winter days and warm milk. Pear Cake with Sea Salt Caramel Sauce appears dinner-party worthy without being fussy. Meanwhile, cakes like Fig and Cornmeal with Pine Nuts or Chocolate Chipotle — a rich buttermilk loaf with a subtle, smoky kick — strike just the right balance between comfort and sophistication. Make no mistake: these are not quick cakes. They are simply simple cakes, no frosting, no flower cut-outs, no intimidation." --Michele Kaya, The Associated Press
 

About the Author

Lauren Chattman is a cookbook author and former professional pastry chef who has written 10 books, including most recently "Dessert Express". She collaborated with
former White House Pastry Chef Roland Mesnier on" Dessert University" and with Daniel Leader on "Local Breads", which won an IACP award. She has appeared on "The Today Show" and has sold over 50,000 books on QVC. She can be seen demonstrating baking techniques for Pillsbury on www.howdini.com.

More About the Author

A former pastry chef, Lauren Chattman is the author of nine cookbooks and co-author of numerous other books, including Dessert University with former White House pastry chef Roland Mesnier. Her recipes have appeared in Food & Wine, Bon Appetit, Cook's Illustrated, The New York Times, and Redbook, among others. She lives in Sag Harbor, New York with her husband and two daughters.

Customer Reviews

I had checked this book out of the library.
R. H. Gross
I prepared two cakes from the book - the Chocolate Malted Snacking Cake and one of the bundt recipes -- the Applesauce Cake with Oatmeal Streusel.
M. Hill
I have not tried the other recipes yet, but am planning to very soon!
JO

Most Helpful Customer Reviews

42 of 45 people found the following review helpful By S. D. Fischer VINE VOICE on October 13, 2009
Format: Paperback
The author used to keep cookies on hand for her family and guests who showed up unexpectedly. She has since realized that cakes are even easier to make - and just as well-received.

I liked that the cakes are fairly easy to make (and fairly quick, since none are frosted). Glazes are suggested for some cakes, and the author suggests what to serve with some cakes to dress them up (fruit, ice cream, flavored whipped cream, etc).

The ingredients should be in just about any grocery store with only a few exceptions (such as maple extract, coconut extract, fresh lavender leaves, and cream of coconut). Even better, most of the ingredients are likely in your cupboard and refrigerator on a daily basis so if you have only an hour's notice of a friend coming to visit, you'll have your choice of many cakes to whip up and serve warm.

The author covers a wonderful variety of flavors (chocolate, vanilla, coconut, espresso, lemon, nuts, fruit, etc.) without focusing on any single one too often. As I went through the book, I kept thinking of friends who would like one recipe or another.

There are recipes for 100 cakes and 37 are pictured.
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24 of 24 people found the following review helpful By M. Hill TOP 500 REVIEWER on January 14, 2010
Format: Paperback
This is a gem of a cookbook. There are 100 simple recipes and I hope to bake my way through them all. I was particularly impressed with the snack cake section because that style of cake, in most general cookbooks, is often ignored or relegated to a couple of uninspired recipes. The beauty of the snack cake is the speed of preparation, the freedom -- its small size (8 x 8 inches) requires little commitment so many different recipes may be tried with abandon. Usually after two sittings the cake is gone, and, like a small batch of cookies, there is joy in filling the house with the scent of a fresh cake baking.

I prepared two cakes from the book - the Chocolate Malted Snacking Cake and one of the bundt recipes -- the Applesauce Cake with Oatmeal Streusel. Both cakes baked perfectly and were absolutely delicious and distinctive. The Chocolate Malted snacking cake had the appropriate slightly coarser texture of a snack cake and the batter possessed a heavy scent of malt. Once baked, dark chocolate was the predominate flavor with malt providing depth and interest in the background. The recipe came together quickly with little effort and produced a cake that was both delicious and different.

I added a picture of The Applesauce Cake with Oatmeal Streusel since it isn't photographed in the book. The streusel has body because of the oatmeal so it keeps its distinct texture through baking. The spices include cinnamon in the streusel and cardamom, cloves and vanilla in the batter which creates a cake that is lightly spicy with undertones of citrus from the cardamom. I chose to prepare this cake because it would serve two functions -- dessert and a breakfast sweet.
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16 of 16 people found the following review helpful By Reader on October 13, 2010
Format: Paperback
I love cake, have been baking many years, and was very excited when I discovered this book. So much so, that I purchased a couple of new pans with the intent of baking a new cake (or two!) a week. The book is well written and organized (despite a few editing glitches), and provides great information on the basics, as well as helpful tips (the same tried and true ones I've learned over the years).

I never like to review a cookbook or craft book unless I've tried to make a few things first. I made several of the cakes (most recently the pear cake and the yogurt cake) and they came out just fine - as expected. However, the author's suggested ingredients of unbleached flour, and cornmeal for some, just didn't produce the kind of cake I personally like most. Out of curiosity, I tried at least one, substituting bleached flour, with similar results. I did find, however, that all tasted better a day or two after baking.

The cakes rose just fine, etc., but have what I think of as a muffin or heavy sponge cake texture/flavor. (The heavier type cake that's good for snacking or breakfast.) There's absolutely nothing wrong with that, I just thought I would mention it in case other readers prefer a lighter cake. I've perused some of the recipes I've still left to try in the book, and based on the ingredients, they'll probably all come out similar.

I still haven't found a cookbook that features what I refer to as an `old-fashioned' yellow cake texture, but I'll keep looking! Maybe I should look at old cookbooks instead of new ones!

BTW: to anyone who makes the yogurt cake covered with confectioners' sugar - I sliced through each piece, and put rasberry jam between the layers
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