Posts Tagged ‘strawberry’
June 26, 2013 by Emily
Guys, I just bought my first bundt pan.
No? Just me? FINE…. while most people don’t get excited about bundt pans, I think we can all agree that getting excited over cake it totally normal. Mmmmmm, Cake.
Most of the bundt cakes I remember eating have been chocolate or some type of spiced cake, but it’s a million-trillion degrees in my house and I wanted something that was a little zing-y and highlighted my favorite fruits; lemon and strawberries.
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup softened butter
1 1/2 cups granulated sugar
zest of 3 lemons
1 tablespoon vanilla extract
1 cup milk
1/4 cup strawberry jam
Pre-heat your oven to 325 degrees and grease and flour your bundt pan.
Sift together flour, baking powder and salt and reserve for later. In the bowl of an electric mixer, with the paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, beating the mixture to incorporate each egg before adding the next. Add the lemon zest and vanilla, mixing until just incorporated. Lower the speed before adding the flour mixture in 3 additions, alternating with the milk each time. Spoon half the mixture into the bundt pan, smoothing the mixture so it is slightly higher on the sides of the pan. Spoon a ribbon of strawberry jam in the dip you created in the batter, keeping space between the jam and the edges of the pan. Spoon the remaining half of batter into the pan making sure to cover any exposed jam. Bake for 50-60 minutes or until the toothpick inserted into the cake comes out clean.
Allow to cool for 15-20 minutes before inverting the pan to release the cake, then cool an additional 1-2 hours before serving or covering the cake.
I think this cake is perfectly sweet and delicious on its own, but if you’d like to gild the lilly go ahead and make a lemon glaze! Use the juice from the lemons you zested and whisk in 1 cup of sifted powdered sugar until smooth then drizzle over the cake !
March 13, 2013 by Jenn
Heat up your waffle iron and get ready because today’s Wednesday Waffle contains two of my most favorite things. Dark chocolate and strawberries!!
Yields 1 Serving
1 3/4 C Flour
1 Tsp. Baking Soda
1/2 Tsp Salt
2 C Milk (I used almond milk)
1/3 C Veggie Oil
1 Tbsp sugar
1 C Chopped Dark Chocolate (Chocolate Chips work too, I just love dark chocolate)
1/4 C Butter
2 Tbsp Honey
1 C Sliced Strawberries
For the waffle, combine all ingredients except the dark chocolate and mix well making sure not to have any lumps. Add the dark chocolate and pour into the waffle iron. Pretty simple, right?
For the syrup, place the butter in a skillet over low heat. This is important, you never want the butter to boil or even simmer, at first you just want it to melt. Once melted add the honey and bring to a LOW simmer. Add the strawberries and simmer for about 5 to 10 minutes. Be sure to stir the mixture often.
You will know it’s ready when the strawberries are soft, the honey butter is now a cute shade of pink, and the sauce has become thicker.
Pour your mixture over the waffle and enjoy!! I added a little bit of powdered sugar because I’m a sweets monster but this is optional.
Up next Wednesday: Cinnamon Applesauce Waffle. (WHAT? I know right?)