Last week I wanted to make pineapple upside down cake as a thank you to some people for taking care of my rabbits. I had some pineapple slices in the fridge leftover, but not a whole lot of butter.
My usual recipe calls for a homemade yellow cake, which is very delicious. But I found an easier (and much faster) way to make a very delicious cake that tastes homemade.
Super Easy Pineapple Upside Down Cake
1/2 c. unsalted butter, melted
2/3 c. packed brown sugar
1 can sliced pineapple in juice(or freshly sliced pineapple)
1 box yellow cake mix + all the stuff to prepare it
1/2 tsp. cinnamon
Preheat the oven to whatever the cake box recommends.
Combine the butter and brown sugar until fully incorporated. Spread evenly on the bottom of 2 9-inch round cake pans or 1 9x13inch cake pan that has been lightly greased. (I would avoid 8inch rounds because they don't hold as much volume as the 9inch ones do, so your cake would probably overflow.)
Prepare the cake mix as directed, except also mix in the cinnamon. With this step, you could easily substitute some of the water needed for the cake mix with some of the pineapple juice if you are using canned pineapple.
Lightly pat the pineapple pieces dry and arrange them however you like on the bottom of the pan(s). Try to keep them from touching so cake can ooze between all of the pieces. If you are making a 9x13, you could easily use a whole can of pineapple, but with the round pans not as much will be needed.
*I like to slice the pineapple rings in half and circle them around the round cake pans that way. When I use a 9x13 pan, I like to keep the rings whole.
Divide your cake batter between the pans, being careful to pour in slowly to not displace the pineapple. Bake as directed on the cake mix box. Once done, let sit on the counter for about 5-10 minutes to partially set, then invert onto your serving tray or plate. If the cake cools completely in the pan, removing it later will be much more difficult and less pretty.
Serve it as is, or with a dollop of whipped cream. Enjoy!
I linked up with:
Santa's Gift Shoppe Monday Hop
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Thursday, May 5, 2011
Monday, January 10, 2011
Triple Chocolate Indulgence
I am going to share with you something I am very proud of. I have been thinking for a long while what to call it. Chocolate comes in three distinct forms (four if you count the pirouettes) in this elegant cake. It is decadent, rich, moist and very delicious. If you don't like chocolate, this is definitely not for you. I thought of my friend, Barb when making this because I know she, too, loves chocolate. :)
This cake was for a New Years Eve party. There was going to be a dessert competition and I wanted to show off my best. Chocolate was not just an option, it had to be the main attraction. And so I came up with this lovely chocolate concotion.
While there was no official voting, I do think that this cake would have, stick with me here, taken the cake. Ha! With two layers of homemade Devil's Food cake, homemade dark chocolate mousse and a delicious chocolate ganache encompassing the entire thing, how could anyone go wrong?
When you make this cake yourself, you can certainly use a store bought cake mix, but I really think the mousse and the ganache need to be homemade to get the best flavor. As for the Pirouettes, they are optional. You can definitely leave the cake as is with the ganache, however, I haven't met a single person that doesn't like Pirouettes. Plus, they come in a few different flavors, something for everybody.
My chocolate mousse is very good. I have made it so many times for so many reasons and everybody loves it. It does use uncooked egg whites, so get your eggs from someplace you trust, and try to make sure they are very fresh. (Save those yolks for zabaglione or chocolate lava cakes!) The recipe is also versatile in that you can use the good baking chocolate, or half of a normal sized bag of chocolate chips.
The ganache is super easy to put together and oh so good. Chill it and pipe into eclairs, or warm up and put over vanilla ice cream.
Instructions:
First make the cake, since it needs to cool completely. Once it has cooled, trim up the tops if they aren't very flat. I just left mine as is, a little rounded-ness never hurt anyone.
While those cakes are cooling, make the ganache. Put one cup of the finished ganache into the fridge to firm up. Leave the rest out at room temperature.
Once the cakes are cool, make the chocolate mousse. This recipe makes about twice as much as you need. However, if you decide to make a triple decker cake (double the cake batter recipe and split it between 3 pans) the extra mousse will come in handy. Hubby and I just ate the rest of it as is.
Now we can begin putting this bad boy together. Put on of your cake layers on a cake stand, top of the cake side down (this helps eliminate that top bulge). Spread on desired amount of mousse. Place other cake layer on top of that and make sure you have enough mousse to ensure no gaps along the sides.
Homemade Devil's Food Cake
(recipe modified off of the Softasilk box)
1 c. sugar
1 stick, unsalted butter, softened
1 tsp. vanilla extract
1 egg
1 1/4 c. cake flour (I like Softasilk)
1/2 c. dutch processed cocoa powder, or unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 c. + 2 tbl. buttermilk
Preheat your oven to 350 degrees. Grease and flour 2 9-inch round cake pans.
Beat together the first three ingredients, scraping down the bowl as necessary, until light and fluffy. Mix in the egg until completely incorporated. Combine in another bowl the cake flour, cocoa, baking soda and salt. Beat the flour mixture alternating with the buttermilk into the butter. Scrape down the bowl and beat for another minute to get it nice and smooth.
Divide the batter between the two pans and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Flip the cakes gently onto cooling racks and allow to cool completely.
Dark Chocolate Mousse
6 ounces dark chocolate (or whatever chocolate you have on hand)
1 1/2 c. heavy cream
3 egg whites
2 tbl. sugar
Melt the chocolate in a microwave safe bowl, and then leave out while you prepare the rest of the ingredients.
Whisk the heavy cream in a chilled mixer bowl until stiff peaks form. Set aside until needed.
Put the egg whites in a very clean mixer bowl. Any little fat molecules will prevent the whites from holding up as a meringue. Whisk together until soft peaks form. With the mixer on, slowly add the sugar and continue beating until stiff peaks form.
Here is where you have to work fast. Quickly whisk one quarter of the whipped cream into the chocolate. If you don't work fast enough, the chocolate will just cool and harden. (in which case, pop in the microwave for 5-10 seconds and try again. Once that is all nice and incorporated, carefully fold in the egg whites and the remaining whipped cream. Refrigerate until ready to use. Store in an airtight container in the fridge.
Semisweet Chocolate Ganache
(recipe slighty adjusted from the book, Death by Chocolate)
1 c. heavy cream
2 tbl. unsalted butter
2 tbl. granulated sugar
12 ounces semisweet chocolate (1 bag or 2 cups of chocolate chips)
Heat together the heavy cream, butter and sugar in a small saucepan over a lower heat. Stir together until everything is incorporated, but do not allow to boil. Put the chocolate into a medium sized bowl and pour the cream over top. Allow this to stand for 5 minutes, then gently stir until smooth. Allow the ganache to cool to room temperature. (Any leftover should be refrigerated)
Enjoy! :)
I am joining the fun at:
This cake was for a New Years Eve party. There was going to be a dessert competition and I wanted to show off my best. Chocolate was not just an option, it had to be the main attraction. And so I came up with this lovely chocolate concotion.
While there was no official voting, I do think that this cake would have, stick with me here, taken the cake. Ha! With two layers of homemade Devil's Food cake, homemade dark chocolate mousse and a delicious chocolate ganache encompassing the entire thing, how could anyone go wrong?
When you make this cake yourself, you can certainly use a store bought cake mix, but I really think the mousse and the ganache need to be homemade to get the best flavor. As for the Pirouettes, they are optional. You can definitely leave the cake as is with the ganache, however, I haven't met a single person that doesn't like Pirouettes. Plus, they come in a few different flavors, something for everybody.
My chocolate mousse is very good. I have made it so many times for so many reasons and everybody loves it. It does use uncooked egg whites, so get your eggs from someplace you trust, and try to make sure they are very fresh. (Save those yolks for zabaglione or chocolate lava cakes!) The recipe is also versatile in that you can use the good baking chocolate, or half of a normal sized bag of chocolate chips.
The ganache is super easy to put together and oh so good. Chill it and pipe into eclairs, or warm up and put over vanilla ice cream.
Instructions:
First make the cake, since it needs to cool completely. Once it has cooled, trim up the tops if they aren't very flat. I just left mine as is, a little rounded-ness never hurt anyone.
While those cakes are cooling, make the ganache. Put one cup of the finished ganache into the fridge to firm up. Leave the rest out at room temperature.
Once the cakes are cool, make the chocolate mousse. This recipe makes about twice as much as you need. However, if you decide to make a triple decker cake (double the cake batter recipe and split it between 3 pans) the extra mousse will come in handy. Hubby and I just ate the rest of it as is.
Now we can begin putting this bad boy together. Put on of your cake layers on a cake stand, top of the cake side down (this helps eliminate that top bulge). Spread on desired amount of mousse. Place other cake layer on top of that and make sure you have enough mousse to ensure no gaps along the sides.Mix up the room temperature ganache a bit and then begin spreading it all over your cake, starting with the top and moving downward. I recommend using an offset cake spatula for this. Don't worry about how pretty the sides are if you are going to stick pirouettes on it.
Once you have completely covered your cake with ganache (this should have used up all, or just about all of the room temperature ganache), stick your pirouettes (1 normal sized can, pirouettes cut in half) onto the cake. Your chilled ganache should be nice and firm now, so put that into a decorator bag fitted with a large star tip and pipe some stars on the top. I put 12 on because the cake is pretty rich and the standard 8 slices would have been way too big.
Homemade Devil's Food Cake
(recipe modified off of the Softasilk box)
1 c. sugar
1 stick, unsalted butter, softened
1 tsp. vanilla extract
1 egg
1 1/4 c. cake flour (I like Softasilk)
1/2 c. dutch processed cocoa powder, or unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 c. + 2 tbl. buttermilk
Preheat your oven to 350 degrees. Grease and flour 2 9-inch round cake pans.
Beat together the first three ingredients, scraping down the bowl as necessary, until light and fluffy. Mix in the egg until completely incorporated. Combine in another bowl the cake flour, cocoa, baking soda and salt. Beat the flour mixture alternating with the buttermilk into the butter. Scrape down the bowl and beat for another minute to get it nice and smooth.
Divide the batter between the two pans and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Flip the cakes gently onto cooling racks and allow to cool completely.
Dark Chocolate Mousse
6 ounces dark chocolate (or whatever chocolate you have on hand)
1 1/2 c. heavy cream
3 egg whites
2 tbl. sugar
Melt the chocolate in a microwave safe bowl, and then leave out while you prepare the rest of the ingredients.
Whisk the heavy cream in a chilled mixer bowl until stiff peaks form. Set aside until needed.
Put the egg whites in a very clean mixer bowl. Any little fat molecules will prevent the whites from holding up as a meringue. Whisk together until soft peaks form. With the mixer on, slowly add the sugar and continue beating until stiff peaks form.
Here is where you have to work fast. Quickly whisk one quarter of the whipped cream into the chocolate. If you don't work fast enough, the chocolate will just cool and harden. (in which case, pop in the microwave for 5-10 seconds and try again. Once that is all nice and incorporated, carefully fold in the egg whites and the remaining whipped cream. Refrigerate until ready to use. Store in an airtight container in the fridge.
Semisweet Chocolate Ganache
(recipe slighty adjusted from the book, Death by Chocolate)
1 c. heavy cream
2 tbl. unsalted butter
2 tbl. granulated sugar
12 ounces semisweet chocolate (1 bag or 2 cups of chocolate chips)
Heat together the heavy cream, butter and sugar in a small saucepan over a lower heat. Stir together until everything is incorporated, but do not allow to boil. Put the chocolate into a medium sized bowl and pour the cream over top. Allow this to stand for 5 minutes, then gently stir until smooth. Allow the ganache to cool to room temperature. (Any leftover should be refrigerated)
Enjoy! :)
I am joining the fun at:
- Monday's Blog Hop over at Santa's Gift Shoppe
- Tuesdays at the Table at All the Small Stuff
- Tuesday Night Supper Club at Fudge Ripple
- Hearth & Soul Hop vol. 30 at A Moderate Life
- Tasty Tuesday at Balancing Beauty and Bedlam
- Decidedly Healthy or Horridly Decadent Blog Hop at ceo a's draiocht
Monday, December 6, 2010
German Chocolate Cake
Boy, has it been a while since I posted! Life got busy fast, all starting with Thanksgiving. A few weeks ago, hubby and I wanted to have a German-themed dinner. We had homemade brats as the entree, and I made a delicious German chocolate cake, but I don't know that this cake is actually of German, origin, though. What I do know is that I do not like coconut. And it's not just a texture thing, the flavor just doesn't jive with me. Lots of people do like it, and I got RAVE reviews on the cake.
You'll notice that the recipe makes 3 9-inch rounds of chocolate cake, but my finished product is 2 layers. Well, I cut the frosting to 2/3's so I could have one cake layer for myself. Yum!
I have to say, even if you don't like coconut, you should at least use the cake portion of this recipe, because it is divine! I was eating it without frosting of any kind. I even found myself returning to the kitchen for a piece of it! Yummy!!
5 eggs
1 1/2 tsp. vanilla extract
Preheat the oven to 350 degrees. Butter and flour 3 8- or 9-inch round cake pans, line bottoms with parchment.
Melt the chocolate either in the microwave, slowly, or in a double boiler on the stove. In another bowl, sift together the flour, cocoa, baking powder, baking soda and salt. In yet another bowl, combine the coffee and the buttermilk.
Now, in the bowl of a stand mixer, beat the butter until it is nice and creamy. Add in the sugar and beat until nice and fluffy. Beat in the eggs, one at a time. Make sure the first is completely incorporated before adding in another. Scrape down the sides of the mixer bowl and add in the vanilla, mix.
Mix in the flour mixture and the buttermilk mixture, alternatively, starting and ending with the flour mixture. (1/3 flour mixture, half buttermilk mixture, 1/3 flour, half buttermilk, 1/3 flour). Mix ONLY until everything is incorporated. Slowly mix in the melted chocolate.
Divide the batter among the 3 cake pans, and smooth the tops out. Bake for 30-35 minutes, or until a cake tester comes out clean. Let cool on wire racks.
Frosting:
1 1/4 c. pecans
1 c. granulated sugar
1 c. evaporated milk
3 egg yolks, slightly beaten
1/2 c. unsalted butter, cut into pieces
1 1/2 c. flaked coconut
1/2 tsp. vanilla extract
Preheat the oven to 350 degrees. Place the pecans on a baking sheet and bake just until you can smell them. Don't leave the immediate area because they can and will burn. Burnt pecans are not tasty. Coursely chop the toasted pecans.
In a medium saucepan, combine the sugar, milk, egg yolks and butter. Cook over medium heat, stirring constantly. When the mixture begins to boil and thicken, remove from the heat and mix in the pecans, vanilla and coconut. Let it cool until spreadable, then spread onto the cooled cake. Enjoy!
You'll notice that the recipe makes 3 9-inch rounds of chocolate cake, but my finished product is 2 layers. Well, I cut the frosting to 2/3's so I could have one cake layer for myself. Yum!
I have to say, even if you don't like coconut, you should at least use the cake portion of this recipe, because it is divine! I was eating it without frosting of any kind. I even found myself returning to the kitchen for a piece of it! Yummy!!
German Chocolate Cake (serves: a lot!)
(recipe from Joy of Baking)
Cake:
4 ounces semisweet chocolate, chopped
2 1/4 c. cake flour
3/4 c. unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. hot coffee or boiling water
1 c. buttermilk
1 1/4 c. unsalted butter, room temperature
2 1/4 c. granulated sugar5 eggs
1 1/2 tsp. vanilla extract
Preheat the oven to 350 degrees. Butter and flour 3 8- or 9-inch round cake pans, line bottoms with parchment.
Melt the chocolate either in the microwave, slowly, or in a double boiler on the stove. In another bowl, sift together the flour, cocoa, baking powder, baking soda and salt. In yet another bowl, combine the coffee and the buttermilk.
Now, in the bowl of a stand mixer, beat the butter until it is nice and creamy. Add in the sugar and beat until nice and fluffy. Beat in the eggs, one at a time. Make sure the first is completely incorporated before adding in another. Scrape down the sides of the mixer bowl and add in the vanilla, mix.
Mix in the flour mixture and the buttermilk mixture, alternatively, starting and ending with the flour mixture. (1/3 flour mixture, half buttermilk mixture, 1/3 flour, half buttermilk, 1/3 flour). Mix ONLY until everything is incorporated. Slowly mix in the melted chocolate.
Divide the batter among the 3 cake pans, and smooth the tops out. Bake for 30-35 minutes, or until a cake tester comes out clean. Let cool on wire racks.
Frosting:
1 1/4 c. pecans
1 c. granulated sugar
1 c. evaporated milk
3 egg yolks, slightly beaten
1/2 c. unsalted butter, cut into pieces
1 1/2 c. flaked coconut
1/2 tsp. vanilla extract
Preheat the oven to 350 degrees. Place the pecans on a baking sheet and bake just until you can smell them. Don't leave the immediate area because they can and will burn. Burnt pecans are not tasty. Coursely chop the toasted pecans.
In a medium saucepan, combine the sugar, milk, egg yolks and butter. Cook over medium heat, stirring constantly. When the mixture begins to boil and thicken, remove from the heat and mix in the pecans, vanilla and coconut. Let it cool until spreadable, then spread onto the cooled cake. Enjoy!
I have linked up with the following parties:
- Potluck Sunday at Mommy's Kitchen
- Tuesdays at the Table at All The Small Stuff
- Tempt My Tummy Tuesday at Blessed with Grace
- Hearth & Soul Hop vol. 26 at A Moderate Life
- Tuesday Night Supper Club at Fudge Ripple
- Tasty Tuesday at Balancing Beauty and Bedlam
Sunday, November 14, 2010
Cake Batter Ice Cream
I know, I know. It's cold outside. But big time ice cream lovers will eat this stuff rain or shine!
On a trip to Wisconsin in September for a wedding, Hubby and I stopped at a cute little cafe and tried their cake batter ice cream. It was delicious!
Let me explain. Who doesn't like licking the bowl clean when making cake? I know that some people frown on it because there is raw egg in the batter.
So here is the perfect solution. The egg used in this recipe is all cooked. And yet, when served, it has the same creaminess that cake batter does, and the SAME taste. It's great. I think next time I'm going to try a chocolate version. Or maybe just mix cookie crumbs in it.
Did I mention that a certain vanilla wafer compliments this ice cream wonderfully? Try it out! This would be a fun twist for a child's birthday. Top with some sprinkles and a birthday candle and ta-da!
Cake Batter Ice Cream
(recipe from allrecipes.com)
1 c. milk (I used low fat and none could be the wiser!)
1/2 c. granulated white sugar
2 egg yolks, beaten
1 tsp. vanilla extract
2 c. heavy whipping cream
1 c. yellow or french vanilla cake mix
Whisk together all of the ingredients in a medium saucepan until everything is well blended. Turn the heat to medium-low and cook until the mixture reaches 160 degrees F, keep whisking to make sure nothing on the bottom burns. The mixture will be nice and thick when it reaches the right temperature. Remove ice cream base from the heat and refrigerate until it's well chilled. Make sure to press a piece of plastic onto the surface of the base to prevent a skin from forming.
Once chilled, pour the ice cream base into your ice cream machine per the directions of the manufacturer. Stick in a freezer safe container and freeze for a couple of hours to firm up.
Note: This ice cream freezes up firm, so take out of the freezer 10-15 minutes before youy plan to serve it.
I linked this recipe up at:
On a trip to Wisconsin in September for a wedding, Hubby and I stopped at a cute little cafe and tried their cake batter ice cream. It was delicious!
Let me explain. Who doesn't like licking the bowl clean when making cake? I know that some people frown on it because there is raw egg in the batter.
So here is the perfect solution. The egg used in this recipe is all cooked. And yet, when served, it has the same creaminess that cake batter does, and the SAME taste. It's great. I think next time I'm going to try a chocolate version. Or maybe just mix cookie crumbs in it.
Did I mention that a certain vanilla wafer compliments this ice cream wonderfully? Try it out! This would be a fun twist for a child's birthday. Top with some sprinkles and a birthday candle and ta-da!
Cake Batter Ice Cream
(recipe from allrecipes.com)
1 c. milk (I used low fat and none could be the wiser!)
1/2 c. granulated white sugar
2 egg yolks, beaten
1 tsp. vanilla extract
2 c. heavy whipping cream
1 c. yellow or french vanilla cake mix
Whisk together all of the ingredients in a medium saucepan until everything is well blended. Turn the heat to medium-low and cook until the mixture reaches 160 degrees F, keep whisking to make sure nothing on the bottom burns. The mixture will be nice and thick when it reaches the right temperature. Remove ice cream base from the heat and refrigerate until it's well chilled. Make sure to press a piece of plastic onto the surface of the base to prevent a skin from forming.
Once chilled, pour the ice cream base into your ice cream machine per the directions of the manufacturer. Stick in a freezer safe container and freeze for a couple of hours to firm up.
Note: This ice cream freezes up firm, so take out of the freezer 10-15 minutes before youy plan to serve it.
I linked this recipe up at:
- Mouthwatering Monday at A Southern Fairytale
- Tuesdays at the Table at All the Small Stuff
- Tuesday Night Supper Club at Fudge Ripple
- Delicious Dishes at itsablogparty.com
- Dr. Laura's Tasty Tuesday at whoislaura.com
- Tasty Tuesday at A Beautiful Mess
- Hearth and Soul Hop vol.23 at A Moderate Life
- Tempt My Tummy Tuesday at Blessed With Grace
- Whatcha Makin Wednesday at Scrapaddict4sure
- Foodie Friday at Designs by Gollum
Sunday, May 9, 2010
Fresh Strawberry Cake
Happy Mother's Day!!!
I get emails from various recipe websites (bettycrocker, recipezaar, etc) with different season inspired recipes. Recently, on of my Recipezaar emails was advertising a very delicious sounding fresh strawberry cake.
Not having fresh strawberries, but rather strawberries that were fresh last summer and frozen quickly via the use of dry ice (thank you Alton Brown), I thought it appropriate to use those.
The only things I changed to the original recipe were the glaze and a some of the methods. It turned out absolutely delicious. My hubby loved the texture of the cake- all thanks to the use of cake flour instead of all purpose. (But if you need to, you can substitute 1 cup less 2 tbl all purpouse + 2 tbl cornstarch for eash 1 cup of cake flour. The texture really does make it worth it to go get a small box of cake flour at the store, though!)
The fresh glaze on top was just sweet enough to accent the cake. Another great thing about glaze is that you don't have to try and make a perfect frosting job. Glaze looks GOOD when it dribbles down the side of the cake. :)
Fresh Strawberry Cake
Cake:
2 1/4 c. cake flour
1/4 tsp. salt
2 1/2 tsp. baking powder
1/2 c. unsalted butter (1 stick), softened
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
1 c. fresh (or frozen!) strawberries, thawed and mashed
Preheat the oven to 350 degrees.
Sift together the flour, salt and baking powder.
In another bowl, cream together the butter and eggs. Then add in the vanilla. Blend. Then blend in the eggs, one at a time until fully incorporated.
Add the flour mixture to the creamed mixture in batches, alternating with the mashed strawberries.
Beat it all for 2 minutes.
Pour the batter into two greased and floured 8- or 9-inch round cake pans. (you could use a 9x13, but the bake time will vary)
Bake for 25-30 minutes (I used 9-inch pans, and 25 minutes was just perfect)
Turn out the cakes onto cooling racks.
Start making the glaze.
Strawberry Glaze
1 c. mashed strawberries
1 1/2 c. powdered sugar
2 tbl. melted unsalted butter
1/2 tsp. vanilla extract.
Mix together all of the ingredients. (Note: If you used frozen berries, and they are still cold, warm them up a bit before adding the butter or it will just firm up up again.
Put the first layer of your cake (still warm) on your serving platter. Poke holes in it with a toothpick or skewer. Drizzle some glaze on top and using a spatula, move it around to make sure the cake sucks it all up into those holes.
Put the top layer over the bottom, and do the same thing. You can save the extra glaze to serve with individual pieces, or wait until the glaze has sucked up into the top layer and add more- repeating until it's all gone.
Wait until cake has cooled completely to eat. Enjoy!
This delicious cake is linked up with:
Not having fresh strawberries, but rather strawberries that were fresh last summer and frozen quickly via the use of dry ice (thank you Alton Brown), I thought it appropriate to use those.
The only things I changed to the original recipe were the glaze and a some of the methods. It turned out absolutely delicious. My hubby loved the texture of the cake- all thanks to the use of cake flour instead of all purpose. (But if you need to, you can substitute 1 cup less 2 tbl all purpouse + 2 tbl cornstarch for eash 1 cup of cake flour. The texture really does make it worth it to go get a small box of cake flour at the store, though!)
The fresh glaze on top was just sweet enough to accent the cake. Another great thing about glaze is that you don't have to try and make a perfect frosting job. Glaze looks GOOD when it dribbles down the side of the cake. :)
Fresh Strawberry Cake
Cake:
2 1/4 c. cake flour
1/4 tsp. salt
2 1/2 tsp. baking powder
1/2 c. unsalted butter (1 stick), softened
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
1 c. fresh (or frozen!) strawberries, thawed and mashed
Preheat the oven to 350 degrees.
Sift together the flour, salt and baking powder.
In another bowl, cream together the butter and eggs. Then add in the vanilla. Blend. Then blend in the eggs, one at a time until fully incorporated.
Add the flour mixture to the creamed mixture in batches, alternating with the mashed strawberries.
Beat it all for 2 minutes.
Pour the batter into two greased and floured 8- or 9-inch round cake pans. (you could use a 9x13, but the bake time will vary)
Bake for 25-30 minutes (I used 9-inch pans, and 25 minutes was just perfect)
Turn out the cakes onto cooling racks.
Start making the glaze.
Strawberry Glaze
1 c. mashed strawberries
1 1/2 c. powdered sugar
2 tbl. melted unsalted butter
1/2 tsp. vanilla extract.
Mix together all of the ingredients. (Note: If you used frozen berries, and they are still cold, warm them up a bit before adding the butter or it will just firm up up again.
Put the first layer of your cake (still warm) on your serving platter. Poke holes in it with a toothpick or skewer. Drizzle some glaze on top and using a spatula, move it around to make sure the cake sucks it all up into those holes.
Put the top layer over the bottom, and do the same thing. You can save the extra glaze to serve with individual pieces, or wait until the glaze has sucked up into the top layer and add more- repeating until it's all gone.
Wait until cake has cooled completely to eat. Enjoy!
This delicious cake is linked up with:
- Made By You Monday at Skip To My Lou
- Mouthwatering Monday at A Southern Fairytale
- Just Something I Whipped Up at The Girl Creative
- Foodie Friday at Designs By Gollum
- Motivate Me Monday at Keeping It Simple
- Market Yourself Monday at Sumo's Sweet Stuff
- Tasty Tuesday at Beauty and Bedlam
- Tuesdays at the Table at All The Small Stuff
- Tempt My Tummy Tuesday at BlessedwithGrace
- Tuesday Tastes at Crazy Daisy
- Recipe Share Party at Harrigan Howdy
- Friday Favorites at Simply Sweet Home
- I'm Lovin' It Fridays at Tidy Mom
Subscribe to:
Posts (Atom)
