Tag Archives: cake

05 July 2020: Strawberry Cake

It’s strawberry season in New England! Along with shortcake and whipped cream, the possibilities are endless.

Back when I used to go to strawberry fields and pick outrageously large quantities of strawberries, I would make jar upon jar of strawberry jam. The ruby-red jam bubbling in a pot would emit the most wonderful smell: warm, steamy, and sweet. Pulling this cake out of the oven after an hour brought me right back to those days. Top off the warm cake with a little vanilla ice cream or whipped cream and you will not be disappointed.

Rather than the traditional biscuit, this is more of a buttery pound cake and it is delicious! And come on, you can’t go wrong with Martha Stewart!

Martha Stewart’s Strawberry Cake

Ingredients

  • 6 TBSP unsalted butter, softened; plus additional for the pie plate
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup plus 2 TBSP sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 pound strawberries, hulled and halved

Method

Preheat oven to 305 degrees. Butter a 10-inch pie place. Sift flour, baking powder, and salt together into a medium bowl.

Put butter and 1 cup sugar into an electric mixer bowl. Mix on medium-high speed until pales and fluffy – about 3 minutes. Reduce speed to medium-low, mix in egg, milk and vanilla.

Transfer batter to pie place. Arrange strawberries on top of butter, cut sides down and as close together as possible. Sprinkle remaining 2 TBSP sugar over berries.

Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch (about 1 hours). Let cool in pie place on a wire rack. Cut into wedges.


8 April 2018: Easy Italian Pear Cake

2018-Apr-07_FourNightsAWeek_2048I discovered two pears in the ‘fridge the other day and sought to use them before, you know, they become part of a compost heap. Also, had a partially consumed container of mascarpone, so this recipe seemed meant to be

My only criticism of this particular pear cake was that it baked up very dry. Maybe I overbaked. It just didn’t seem right to toss the cake that I made with the purpose of eliminating wasted fruit, so I needed to figure out a fix.  

I had a half-bottle of Ipsus Passito di Pantelleria Dessert Wine waiting to be finished. Using a skewer, I poured the dessert wine onto the cake which not only moistened it, but gave it a great flavor as well.  Cutting down on food waste is a personal goal in this house, and if dessert helps us cut out the waste, well, that’s a good thing, right? 

Easy Italian Pear Cake from An Italian in My Kitchen

Ingredients2018-Apr-07_FourNightsAWeek_2028_edited-1

  • 1-1/2 cups flour
  • 1/4 cup + 1-1/2 Tbsp cornstarch
  • 1-1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 34 cup sugar
  • 3 eggs
  • 1 cup mascarpone
  • 2-1/2 Tbsp vegetable oil (coconut or olive oil are my choices here)
  • 1/4 tsp salt
  • 2 pears

Method

  1. Pre-heat oven to 340 degrees F. Lightly grease and flour and 9-inch cake pan (author used a springform pan).
  2. Clean and peel the pears, chop one pear into medium-sized cubes and the other pear into thin slices. Set aside.
  3. In medium bowl (I used my stand mixer), at medium speed beat eggs and sugar until creamy; add mascarpone and continue beating until smooth.
  4. In a medium bowl, whisk together flour, salt, cornstarch, baking powder, salt and baking soda.
  5. STIR the flour into the egg mixture by hand (wood spoon) to combine gnetly, then add oil and stir to combine.
  6. Fold in the pear cubes, spoon into prepared cake pan.
  7. Top the batter with sliced pears and sprinkle 2 TBS sugar on top.
  8. Bake approximately 45-60 minutes, or until toothpick comes out clean.

 


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