You will now prepare this festive dessert every year.
For 15 people
Ingredients for 1 cake
King cakes are made worldwide during the Epiphany celebration, but in New Orleans, king cakes have truly taken on their own dimension. From the beginning of Carnival on January 6th until Mardi Gras in early February, you will find these sweet and colorful cakes everywhere.
Have you found “the baby”? This means you bring the next cake – and we have just the perfect recipe.
The Tradition of the King Cake
King cakes get their name from the Three Kings of the Bible and were part of the Epiphany celebration at the end of the 12 days of Christmas. They are called King Cake in France, Rosca de Reyes in Spain, and vasilopita in Greece.
I spoke with Judy Walker, former food editor for the Times-Picayune in New Orleans and author of Cooking Up a Storm, about how the king cake tradition developed in Louisiana. She told me that it was introduced to the region by French settlers, but it wasn’t until the 20th century that king cakes really took root. Two local bakeries, McKenzie’s and Gambino’s, played a key role in establishing the cultural importance of king cakes. They started selling their versions of king cakes during the Carnival season, and their popularity exploded. Walker told me that New Orleans king cakes are now shipped worldwide, and it has become a major industry in the region.
What is the Baby in a King Cake?
Traditionally, the “baby” was actually a small dried bean or a pecan nut, which was baked into the cake. Finding the bean in your piece of cake meant you became king or queen for the day and were also responsible for bringing the next cake to extend the celebration. (If you are in New Orleans, don’t overlook this bringing-the-next-cake etiquette, or you might end up with disgruntled colleagues!)
Since then, the bean has transformed into a real baby toy figurine – although Walker quickly corrected me when I suggested it must represent Baby Jesus. She said all sorts of trinkets have been used in king cakes, and the baby figurine is just the one that has particularly caught on.
Varieties of King Cake
New Orleans king cakes follow the Southern French tradition of a ring-shaped cake made with a rich raised dough similar to brioche, but as Walker explained to me, there is plenty of room for individual baker’s tastes and interpretation. Yes, the original king cakes were fairly simple raised breads, unfilled, and barely sweet, but they have evolved over time and people’s tastes.
Nowadays, you can find – or make! – filled or unfilled king cakes, in simple circle shapes or braided, and topped with simple glaze or sparkling glitter on every surface. The most popular versions are filled with cream cheese or cinnamon filling, but Walker also spoke of king cakes filled with everything from pralines to pecans to goat cheese and apples. Walker says, “People love their own styles and often have loyalties to a particular bakery.”
Our King Cake Recipe
The king cake I made for this recipe is adapted from Walker’s own recipe in Cooking Up a Storm. I followed her advice for the filling and stuck with cinnamon and sugar – my favorites – and rolled it like a massive cinnamon roll. I love the pretty spiraled layers it creates. If you prefer a sweeter and less filled bread than what we made here, simply roll your dough more thinly and make fewer rolls.
Preparation and Storage Tips
- Prepare in advance and freeze your cake: Allow the unglazed cake to cool completely, then wrap it in a double layer of plastic wrap and aluminum foil. Freeze it for up to 3 months. Thaw it overnight at room temperature, then glaze before serving.
- Storage: Sliced cake or leftovers can be kept in an airtight container at room temperature for up to 2 days.
Ingredients
For the cake:
- 1/4 cup water
- 2 teaspoons active dry yeast
- 8 tablespoons (1 stick) unsalted butter, at room temperature and very soft
- 1/4 cup whole or 2% milk
- 2 large eggs, lightly beaten
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 to 3 1/2 cups all-purpose flour
- Cooking spray or vegetable oil
For the cinnamon filling:
- 4 tablespoons unsalted butter, at room temperature
- 2/3 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 dried red bean, half a pecan, or a plastic figurine of your choice
To decorate the cake:
- 1 cup powdered sugar, sifted
- 2 tablespoons whole or 2% milk, more if needed
- 1/4 teaspoon almond extract
- Purple, green, and yellow food coloring paste or glitter (or other colors depending on the occasion)
image source : the kitchn
