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Strawberry-Rhubarb Buckle

I must confess. This recipe is semi-homemade.  I was pressed for time, but wanted to make something that would utilize the strawberries and rhubarb sitting in my refrigerator.  What I came up with was a buckle-like dessert that knocked my family’s socks off.

The rhubarb was obtained at the local farmer’s market. The strawberries, however, were store bought.  Also store bought was the cake batter for the buckle.  I had a small box of Jiffy yellow cake mix (you know, the kind your mom bought you for your easy bake oven so it would last). The topping is what does me in.  A marriage of brown sugar, oats, flour, butter and cinnamon. Heaven.

This recipe is easy and won’t take much time at all to throw together.  What you get in return is an awesome combination of sour and sweet hugged in a bed of fluffy cake all topped with a delectable crumbly, crunchy topping.

I threw this recipe together on a whim.  The amount of strawberries and rhubarb you use is up to preference.

Supplies:

  • 1-1.5 C rhubarb, diced
  • 1-1.5 C strawberries, sliced
  • 1 9 oz box of Jiffy Golden Yellow Cake Mix
  • 1 egg
  • 1/2 C water
  • 1 C oats
  • 1/2 C brown sugar
  • 1/2 C flour
  • 1 tbsp cinnamon
  • 1/2 stick butter, cold and cut up

Preheat your oven to 350. Spray a 8×8 pan with cooking spray and  layer the strawberries and rhubarb on the bottom of the baking dish.

Mix the cake mix, egg and water until thoroughly mixed. Pour over berries and rhubarb.

In a separate bowl combine the oats, brown sugar and cinnamon.  Cut in the cold butter until it’s crumbly and the butter is about the size of a pea.  Cover batter with crumble topping.  I like a lot of topping on mine.  If you feel the same, go ahead and double the ingredients to make the topping.

Bake until golden brown and a toothpick comes out clean when inserted into cake.  Baking time will vary depending on your oven.  For me it took about an hour. It should look something like this when it is finished baking.

Let cool before slicing.  It is fantastic warm or cold.  Try a scoop of vanilla ice cream on top if so inclined.

Enjoy!

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Posted by on June 3, 2011 in Uncategorized

 

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Banana & Chocolate Chip Upside Down Cake

There is something to be said about early morning baking in the silent solitude of my kitchen. When everyone is sleeping and I can be free to create without interruption.  Cooking really is my zen.  But I digress.

I’ve been wanting to do something with the plethora of bananas that have somehow made it into my kitchen.  I wanted to stray from the typical banana bread/ muffin.  I channeled my inner David Lebovitz and made my take on his Banana Chocolate Chip Upside Down cake.

This recipe is absolutely fantastic.  The cake is nice and rich with a topping full of sliced bananas.  Two things about this recipe that I love. 1. No oil.  There is not one drop of oil used in the recipe. 2. Only one egg yolk is needed. The rest is all egg white.  These two points alone justified me devouring a piece…or two. 🙂

It’s a relatively simple recipe. I did make a few minor adjustments to coincide with what I had in the kitchen.  Instead of a banana puree, I pulsed the bananas in a food processor and left it chunky.  I also omitted the lemon juice and used light brown sugar instead of dark.  The results were outstanding.

Supplies:

For the topping:

  • 2 tablespoons butter, softened
  • 1/3 cup plus 2 tablespoons brown sugar
  • 3-4 ripe bananas, sliced

For the cake:

  • 1 1/2 C flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 C sugar
  • 2 tablespoons butter, melted
  • 1 egg, large
  • 1 egg white, large
  • 1 C mashed, smashed, or pureed banana (your preference)
  • 1/2 C light sour cream
  • 1/2 teaspoon vanilla
  • 1/2 semi sweet chocolate chips

For the topping: Place an 8×8 pan directly on the burner set at low heat.  Melt the brown sugar and butter until it just starts to bubble. Set aside and let cool to room temperature.  It will harden up as it cools. This is ok. It should look like this.

For the cake:  In a large bowl sift or whisk together the flour, salt, baking soda, baking powder and cinnamon.  Make sure there are no lumps.  Mix in the sugar

In a small bowl whisk together the mashed banana (or banana puree), sour cream, vanilla, egg, egg white and melted butter until combined.

Make a well in the center of the dry ingredients and add in the wet.  Stir until just combined. Don’t over work the batter.  Batter will be thick.

Fold in chocolate chips gently.

I wait until the cake batter is made before I slice my bananas that will ultimately be the topping of this glorious cake. Place the bananas in overlapping rows over the cooled brown sugar/butter mixture.

Spoon cake batter over bananas and spread batter evenly with a knife or offset spatula.

Bake at 350 for 40 minutes or until the batter feels just set in the middle.

Let cool for 2o minutes then run a knife around the edge of the cake.  Turn onto a serving platter.

This is what you should get.

How pretty is that?  You get a dense, moist cake topped with gooey brown sugar-banana goodness.  This cake is best served warm, but tastes just a good at room temperature.

I think you will love this cakes as much as my family did. Thank you Dave Lebovitz!

 
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Posted by on March 6, 2011 in Uncategorized

 

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Raspberry Buttermilk Cake

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What you are looking at is a slice of the most moist and delicious cake I have ever made.  I had an old recipe for a buttermilk cake that I thought would be stellar with the addition of the raspberries I had gotten in today’s CSA box from HighCross Farm.

Seriously, Best….cake…ever!

This is such a simple recipe. It took me 10 mins to prepare and 30 mins in the oven.  It doesn’t make a big cake (you will need only one round cake pan or small bundt pan).

This cake is beyond moist, and when you get a bite with the raspberries… the tart meets sweet will (not to sound corny) make your taste buds sing. 

I am going to have to bring this to work in fear of eating it all by myself.

Raspberry Buttermilk Cake

  • 1 c all purpose flour
  • 2/3 c sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 pint raspberries
  • 1 stick of butter, softened
  • 1/2 c buttermilk, shaken well
  • Powdered sugar for garnish

Preheat oven to 375

Grease a 9 inch cake pan and line with parchment. I used a smallish bundt pan.

In a medium bowl, whisk together flour, baking soda and baking salt.  Set aside

In a kitchen aid mixer or with a hand blender, cream butter and flour until light and fluffy (about 2 mins). 

Add the vanilla and egg  making sure it is mixed together well.

Turn your speed down a bit and alternately add the flour mixture and the buttermilk.

Spread the batter into the span smoothing out the top.  Scatter raspberries on top.  Since I used a bundt pan, I took a knife and marbled the raspberries throughout the batter.

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Bake for 30-40 mins or until golden brown and a toothpick in the center comes out clean.

Let cool and dust with powdered sugar.  Try not to eat it all yourself. 

Another close up.

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Posted by on August 14, 2009 in awesome, buttermilk, cake, oink, rasberries

 

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Raspberry-Lime Buttermilk Cake with Lime Glaze

I’m never one to toot my own horn, but tonight I am especially proud of myself.  When I get raspberries in my CSA box, I like to use them immediately while they are fresh.  I had made sorbet, a gratin and a crumble already and was in the mood for something a bit different.

I had searched the net for a recipe, but nothing was really popping out at me.  I have in my mind a basic cake recipe.  I thought for a while, looked at what I had in my pantry and fridge and came up with this. (Forgive the lighting in these pictures, I am by no means a professional).

Raspberry-Lime Buttermilk Cake with Lime Glaze

3 Cups flour

1 tablespoon Baking Powder

1 teaspoon Salt

1-2/3 Cup granulated sugar

1.5 sticks of butter at room temperature

3 large eggs

zest of two limes

2 teaspoons of vanilla

Juice of a lime and a half

3/4 Cups of Buttermilk

1/2 pint of fresh raspberries

Note: If you don’t have buttermilk, make your own.  1 Cup of milk with 1 tablespoon of vinegar or lemon juice.  Let stand for 5 mins and viola!

In one bowl sift flour, salt, baking powerder..set aside.  In a large mixing bowl:  Cream butter and sugar.  Add eggs one egg at a time.  Add lime zest, lime juice and vanilla and beat again.  Add dry ingredients alternating with buttermilk.  Gently fold in raspberries.  (Batter will be on the thick side).  Pour batter into a greased and floured bundt pan.  Bake at 350 for 45 minutes to an hour.  Let cool for 20 mins and gently take out of pan.  When cake is completely cooled drizzle on glaze.

Lime Glaze

1 Cup powdered sugar

2 tablespoons of lime juice (or however much gets you to the consistency you desire)

Wisk together.  Easy as that.

I couldn’t wait for my cake to cool completely, so my glazed melted literally into the cake…oooooh sooo good.

This cake is phenomenal!! The cake has just the right hint of lime and is pretty with he bright red raspberries and bright green lime zest.  The glaze is out of this world good.  Not too sweet, not too tart.  I beseech you to make this and let me know what you think.

 
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Posted by on August 8, 2008 in cakes, CSA, rasberries

 

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