This distinctive dark red chocolate cake is a festive choice for the holidays.

Makes two 8 or 9-inch round layers

Preheat oven to 350 degrees. Have all ingredients at room temperature, about 70 degrees F.  Grease and flour two 9 by 2 inch or 8 by 2 inch round cake pans or line the bottoms with wax or parchment paper.

Whisk together until thoroughly blended:

2 1/3 cups sifted cake flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 Tbsp. unsweetened cocoa powder

Beat in a large bowl until creamy:

3/4 cup (1 1/2 sticks) butter

Gradually add and beat on high speed until light and fluffy, 3 to 5 minutes:

1 1/3 cups sugar

Whisk together, then gradually beat in, taking about 2 minutes:

3 large eggs

1 tsp.  vanilla

Beating at low speed, add the flour mixture in 3 parts, alternating with:

1 cup buttermilk

in two parts, beating until smooth and scraping the sides of the bowl as necessary.

With the first addition of buttermilk, add:

1 to 3 Tbsp. red food color

Divide the batter between the pans and spread evenly.  Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in 9- inch pans and 30 to 35 minutes in 8-inch pans.

After removing it from the oven cool the cake briefly in the pan on a rack about 5 minutes and then cool completely out of the pan on a rack. Turn the pan over a plate or another rack or put a plate on top of the pan and flip gently.

Fill and frost with a double recipe of Cream Cheese Frosting. Sprinkle with shredded sweetened coconut.

Cream Cheese Frosting

There are two secrets to making perfectly smooth cream cheese frosting with enough body to swirl onto a cake or pipe through a pastry bag: Do not overbeat, and use cold — not softened — cream cheese. Have the butter, if using it, at room temperature, and sift the confectioners’ sugar after measuring.

Feel free to vary the amount of confectioners’ sugar to suit your taste

Food processor method:

The fastest method of all.

Combine in a food processor and pulse just until smooth and creamy:

8 ounces cold cream cheese

(optional: 6 Tbsp. [3/4 of as stick] unsalted butter, softened

2 tsp. vanilla

3 cups confectioners’ sugar

If the frosting is too stiff, pulse for a few seconds longer.

Electric mixer method

Beat in a medium bowl at low speed just until blended:

8 ounces cold cream cheese

(5 Tbsp. unsalted butter, softened)

2 tsp. vanilla

Add 1/3 at a time and beat just until smooth and the desired consistency:

1 pound (4 cups) confectioners’ sugar, sifted

If the frosting is too stiff, beat for a few seconds longer. Do not overbeat.

Apple (or Peach) Batter Cake

“Once Upon a Tart”

Ingredients:

12 Tbsp. (1 1/2 sticks) unsalted butter, melted and cooled to room temperature; plus more, cold, softened, or melted, for smearing in cake pan

5 or 6 medium-sized tart apples (such as Granny Smith), peeled, cored, and cut into 1/4-inch slices; or 5 big ripe peaches, peeled and cut into 1/2-inch wedges

1 Tbsp. cinnamon

1 cup plus tablespoon. sugar

1 cup unbleached all-purpose flour

1 large egg, lightly beaten

1 1/2 cups walnuts, coarsely chopped

Directions:

This cake is so easy to make. All you do is throw the apples (or peaches) in the bottom of a cake pan, whip up a simple batter, pour it on top, and bake. The apples (or peaches) caramelize on the bottom of the pan, and the batter browns on the top. Flip it over, and what you have is something like a pineapple upside down cake.

First, position your oven racks so that one is in the center, and preheat the oven to 350 F. Smear a 9-inch round cake pan with a generous amount of butter.

Second, toss the apple slices (or peach wedges) with the cinnamon and 1 tablespoon of the sugar. Spread the fruit evenly over the bottom of the cake pan.

Next, whisk the remaining sugar and the flour together in a big bowl. Whisk in the egg and melted butter until just a bit of flour remains visible. Stir in the walnuts, and continue stirring until no flour is visible.

Pour the batter evenly over the fruit, using a rubber spatula or your finger to get it all out.

Place the pan on the center rack in the oven, and bake the cake for 40-45 minutes, or until top is golden brown and a toothpick or small knife inserted into the center comes out clean.

 Finally, remove the pan from the oven, and place it on a wire rack. Let the pan sit for a few minutes, until it is cool enough to touch.

To remove the cake from the pan, put a serving plate over the top of the pan and quickly flip the pan over. The cake should come right out. If it doesn’t, slide a table knife around the edges to loosen up any bits that are stuck. Serve warm or at room temperature