September 7th Cake
6 extra-large eggs, separated
3/4 cup sugar
1/4 cup unsweetened cocoa powder, plus 1 tablespoon
1/4 teaspoon salt
3/4 teaspoon gelatin
1 1/2 tablespoons cold water
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
3/4 teaspoon vanilla
8 ounces semisweet chocolate
1/2 stick unsalted butter
1 tablespoon instant coffee powder
1/4 cup boiling water
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Adjust rack one-third up from bottom of the oven and preheat oven
to 375. Butter two 9'; round cake pans. Line the bottoms with
rounds of waxed paper or parchment paper. Butter the paper and
dust insides of pans with flour.
Beat yolks in mixer at high speed for about 5 min until light.
Add half (6 tablespoons) of the sugar and beat another 5 minutes
until very thick and mixture forms a wide ribbon when the beaters
are lifted.
Add cocoa and beat until completely mixed in.
Add salt to egg whites and beat until whites hold a soft shape,
then reduce speed to moderate and gradually add sugar (about a Tb.
at a time). Increase speed to high again and beat until whites
hold a definite shape but not until still or dry.
In small additions, fold about half of the whites into the chocolate
mixture, then fold the chocolate mixture into the remaining whites.
Turn into pans and smooth each layer. (An offset spatula works
great for this.)
Bake 30-35 min. until layers spring back when lightly pressed with
fingertip and begin to come away from sides of pan.
Cut around sides of pan with small sharp knife, then remove layers
from pan, remove paper, and invert again to let layers cool right
side up. They will buckle and sink and be uneven, but that's to
be expected.
Place 4 narrow strips of waxed paper around edges of cake plate.
Place first layer upside down on plate and see that paper touches
it all around.
Sprinkle gelatin over water in small cup and let stand for 5 min,
then dissolve over hot water. Remove from heat.
Reserve 2 or 3 Tb. of cream, then add sugar and vanilla to the
remainder and whip only until it holds a soft shape. Quickly stir
remaining cream into dissolved gelatin and pour into softly whipped
cream, then continue whipping until cream hold a firm shape.
Cover bottom layer with cream. Cover with top layer, right side
up. Refrigerate while preparing icing.
Cut up chocolate, then place it with butter and coffee (which has
been dissolved in boiling water) in saucepan over very low heat or
in double boiler. Stir occasionally until melted and remove from
heat. Cool just to room temperature.
Beat cream, powdered sugar and vanilla together to form soft peaks.
Beat ONLY to soft peaks--if you overdo it here, the icing will be
too stiff and will have a slightly curdled appearance.
Fold half the cream gradually into the chocolate mixture, then
fold that into the remaining cream.
Use as much of the icing as you need to fill in any hollows on the
sides of the cake and then smooth icing around sides.
Now the cake can be finished in one of two ways. Either use all
of the icing to cover the top very thickly or spread it very thinly
and reserve about 3 c. for decorating the top, using a pastry bag
and a star-shaped tube.
To decorate top, use a #6 star tube. To form the icing lines,
begin at the edge of the cake furthest from you, at the middle of
the edge. Squeeze an inch or two of icing out of the tube in a
line coming towards you. Continuing to squeeze and without stopping
the flow of the icing, move the tube back away from you over about
half the line you have just formed, making another layer of icing
on the first. Still without stopping the flow of the icing, bring
the tube towards you again and make another 1- to 2- inch line,
then double back over half of this distance again. Continue across
the whole diameter of the cake. The finished line will be along
the middle of the cake. Make another, similar line to one side of
the first, touching it. Work from the middle--one side all the
way and then the other side all the way to entirely cover the top
of the cake with these wavy lines.
Remove strips of waxed paper by pulling each one out towards a
narrow end.
Refrigerate at least 6 hours or overnight and serve cold. To slice
without squashing cake, insert the point of a sharp knife in the
center of the cake, then cut with an up-and-down sawing motion.Where can I find a recipe for ';September 7th'; cake?
http://www.recipecottage.com/cakes-choco鈥?/a>Where can I find a recipe for ';September 7th'; cake?
Do a ';search'; on the web for ';September 8th cake'; and the hit the back button once.
http://www.recipecottage.com/cakes-choco鈥?/a>
http://www.recipecottage.com/cakes-choco鈥?/a>
Wednesday, April 28, 2010
Any Southern Folks that can give me the recipe for Red Velvet Cake?
I have a southern raised Great-Aunt that is coming for New Year's weekend, and she ADORES Red Velvet Cake, but I have never made it. I don't want to buy one or make one out of a box. Do any of you know a good recipe for this cake? And also, is it frosted with Cream Cheese icing? I have never had it before. Thanks for your help!Any Southern Folks that can give me the recipe for Red Velvet Cake?
Straight from Paula Deen herself, can't get anymore Southern than that. I doubled the cocoa for this recipe for a stronger flavor.Any Southern Folks that can give me the recipe for Red Velvet Cake?
Waldorf Astoria Red Velvet Cake
陆 cup lard 1 cup buttermilk
1陆 cups sugar 1 teaspoon vanilla
2 eggs 1 teaspoon salt
2 ounces red cake color 1 teaspoon vinegar
2 ounces water 1 teaspoon soda
2 Tablespoonsful Cocoa 2陆 cups flour
Cream shortening and sugar until fluffy. Add eggs and blend well. Make a paste of cocoa and food color. Add to sugar and egg mixture. Sift flour and salt together into this mixture. Then add one at a time the following ingredients: Buttermilk, vanilla, and water. Add soda. Blend well and stir in vinegar. Do not beat hard; just mix. Bake at 350 degrees for 20 to 30 minutes, then test. Let cool and split layer.
(Note: This recipe produces two layers. Please note that the recipe should NOT be doubled. Each batch must be made individually for best results.)
Icing:
6 Tablespoons flour 1陆 cups granulated sugar
1 cup butter 1陆 Tablespoons vanilla
1陆 cups milk
Mix flour and milk over low heat until thickened. Stir constantly until cool. Cream sugar, vanilla and butter until fluffy. Add to above mixture. Beat well for at least 10 Minutes. Spread between layers and on top.
You've already been given enough recipes to choose from. As far as the icing, that's a tough choice. My brother always makes the cream cheese frosting for it, but I use a buttercream frosting. Even in the bakeries, some use one and others use the other! So it's really a matter of which one your aunt prefers. There's no right or wrong answer to the icing!
What makes you think only Southerners make Red Velvet Cake? I'm a Yankee and we all have it up North also!
I'm sure your aunt will enjoy the cake you make her. Happy New Year!
here's a recipe i found that's the most authentic to what my grandmother used to make
http://www.foodnetwork.com/recipes/sara-鈥?/a>
Go to martha stewarts site she had it on last week made from scratch
Straight from Paula Deen herself, can't get anymore Southern than that. I doubled the cocoa for this recipe for a stronger flavor.Any Southern Folks that can give me the recipe for Red Velvet Cake?
Waldorf Astoria Red Velvet Cake
陆 cup lard 1 cup buttermilk
1陆 cups sugar 1 teaspoon vanilla
2 eggs 1 teaspoon salt
2 ounces red cake color 1 teaspoon vinegar
2 ounces water 1 teaspoon soda
2 Tablespoonsful Cocoa 2陆 cups flour
Cream shortening and sugar until fluffy. Add eggs and blend well. Make a paste of cocoa and food color. Add to sugar and egg mixture. Sift flour and salt together into this mixture. Then add one at a time the following ingredients: Buttermilk, vanilla, and water. Add soda. Blend well and stir in vinegar. Do not beat hard; just mix. Bake at 350 degrees for 20 to 30 minutes, then test. Let cool and split layer.
(Note: This recipe produces two layers. Please note that the recipe should NOT be doubled. Each batch must be made individually for best results.)
Icing:
6 Tablespoons flour 1陆 cups granulated sugar
1 cup butter 1陆 Tablespoons vanilla
1陆 cups milk
Mix flour and milk over low heat until thickened. Stir constantly until cool. Cream sugar, vanilla and butter until fluffy. Add to above mixture. Beat well for at least 10 Minutes. Spread between layers and on top.
You've already been given enough recipes to choose from. As far as the icing, that's a tough choice. My brother always makes the cream cheese frosting for it, but I use a buttercream frosting. Even in the bakeries, some use one and others use the other! So it's really a matter of which one your aunt prefers. There's no right or wrong answer to the icing!
What makes you think only Southerners make Red Velvet Cake? I'm a Yankee and we all have it up North also!
I'm sure your aunt will enjoy the cake you make her. Happy New Year!
here's a recipe i found that's the most authentic to what my grandmother used to make
http://www.foodnetwork.com/recipes/sara-鈥?/a>
Go to martha stewarts site she had it on last week made from scratch
Does anyone have a banana cake/bread/loaf/muffin recipe that would be suitable for a 6 month old baby?
Visit www.babybornvideo.com and then search with keyword ';baby food';Does anyone have a banana cake/bread/loaf/muffin recipe that would be suitable for a 6 month old baby?
6-month olds should be eating pureed baby foods. Wait a while longer.Does anyone have a banana cake/bread/loaf/muffin recipe that would be suitable for a 6 month old baby?
6 months old babies shouldn't really eat anything that can be easily inhaled into the lungs. Hold off feeding them cake and muffins for a few months longer.
6-month olds should be eating pureed baby foods. Wait a while longer.Does anyone have a banana cake/bread/loaf/muffin recipe that would be suitable for a 6 month old baby?
6 months old babies shouldn't really eat anything that can be easily inhaled into the lungs. Hold off feeding them cake and muffins for a few months longer.
Does anyone here have a great recipe for Zucchini Cake?
If your willing to share it of course :)Does anyone here have a great recipe for Zucchini Cake?
Zucchini Chocolate Orange Cake
Very moist and different.
INGREDIENTS :
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon round cinnamon
3/4 cup butter
2 cups white sugar
3 eggs, beaten
2 teaspoons vanilla extract
1/2 cup orange juice ( or milk )
3 cups grated zucchini
1 tablespoon orange zest
1 cup chopped walnuts
1 1/4 cups confectioners' sugar
1/4 cup orange juice
1 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt pan.
In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, cream butter and sugar until fluffy. Add eggs, 1 teaspoon vanilla and orange juice to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
Pour into a greased and floured Bundt cake pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool, then drizzle with glaze.
To make the glaze: In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then pour glaze over.
INGREDIENTS:
4 eggs
2 cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 (8 ounce) can crushed pineapple, drained
1 cup chopped walnuts
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup confectioners' sugar
2 tablespoons milk
------------------------------...
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
Bake for 80 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.
To Make Glaze: In a small bowl, combine the confectioners' sugar and the milk. When cake has cooled, pour glaze over cake.Does anyone here have a great recipe for Zucchini Cake?
I always make sure I add walnuts and crushed pineapple it makes it more moist
Chocolate Zucchini Cake:
When you're testing the cake for doneness, insert the wooden pick in several different places. You may hit a melted chocolate, which might make you think the cake isn't done.
Cake:
Cooking spray
1 tablespoon all-purpose flour
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/3 cup vegetable oil
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup fat-free buttermilk
2 cups shredded zucchini
2/3 cup semisweet chocolate chips
1/4 cup chopped walnuts
Glaze:
3/4 cup powdered sugar
3 tablespoons unsweetened cocoa
8 teaspoons fat-free milk
2 tablespoons semisweet chocolate chips
1 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
Preheat oven to 350掳.
To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tablespoon flour.
Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.
Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine 2 1/2 cups flour and next 5 ingredients (2 1/2 cups flour through cinnamon) in a medium bowl, stirring well with a whisk.
Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter into prepared pan. Bake at 350掳 for 1 hour or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare glaze, combine 3/4 cup powdered sugar and 3 tablespoons cocoa in a small bowl; stir with a whisk. Combine milk, 2 tablespoons chocolate chips, coffee, and 1/2 teaspoon vanilla extract in a 1-cup glass measure. Microwave at medium 45 seconds or until chocolate melts, stirring after 20 seconds. Combine powdered sugar mixture with chocolate mixture, stirring with a whisk. Drizzle glaze over cake.
Yield: 16 servings (serving size: 1 slice)
Zucchini Cake
4 eggs
1 1/2 c. corn oil
3 c. sugar
3 c. grated raw zucchini
3 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
1 c. walnuts
1 c. raisins
Frosting:
1 (3oz) pkg. cream cheese
2 c. powdered sugar
1 T. butter
Beat eggs until light yellow. Add corn oil, sugar, and zucchini and mix until well blended. Sift together flour, baking powder and soda, cinnamon and salt. Add to first mixture and blend well. Add nuts and raisins. Bake in a well greased tube pan for 1 1/2 hours or in a 9x13'; cake pan for 1 hour at 350 degrees.
3 cups all-purpose flour
3 cups white sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini
1 (8 ounce) package cream cheese
1/2 cup butter
2 cups confectioners' sugar
2 teaspoons vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9 inch round cake pans.
In a medium size bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
In another bowl beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.
Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow cakes to cool in pans. Stack and frost into a 3 layer cake using Cream Cheese Frosting.
To Make Frosting: Cream together the cream cheese, butter or margarine. Add the confectioner's sugar, a little at a time. Add 2 teaspoons vanilla and mix well. Spread on cool cake layers.
Zucchini Chocolate Orange Cake
Very moist and different.
INGREDIENTS :
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon round cinnamon
3/4 cup butter
2 cups white sugar
3 eggs, beaten
2 teaspoons vanilla extract
1/2 cup orange juice ( or milk )
3 cups grated zucchini
1 tablespoon orange zest
1 cup chopped walnuts
1 1/4 cups confectioners' sugar
1/4 cup orange juice
1 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt pan.
In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, cream butter and sugar until fluffy. Add eggs, 1 teaspoon vanilla and orange juice to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
Pour into a greased and floured Bundt cake pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool, then drizzle with glaze.
To make the glaze: In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then pour glaze over.
INGREDIENTS:
4 eggs
2 cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 (8 ounce) can crushed pineapple, drained
1 cup chopped walnuts
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup confectioners' sugar
2 tablespoons milk
------------------------------...
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
Bake for 80 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.
To Make Glaze: In a small bowl, combine the confectioners' sugar and the milk. When cake has cooled, pour glaze over cake.Does anyone here have a great recipe for Zucchini Cake?
I always make sure I add walnuts and crushed pineapple it makes it more moist
Chocolate Zucchini Cake:
When you're testing the cake for doneness, insert the wooden pick in several different places. You may hit a melted chocolate, which might make you think the cake isn't done.
Cake:
Cooking spray
1 tablespoon all-purpose flour
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/3 cup vegetable oil
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup fat-free buttermilk
2 cups shredded zucchini
2/3 cup semisweet chocolate chips
1/4 cup chopped walnuts
Glaze:
3/4 cup powdered sugar
3 tablespoons unsweetened cocoa
8 teaspoons fat-free milk
2 tablespoons semisweet chocolate chips
1 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
Preheat oven to 350掳.
To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tablespoon flour.
Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.
Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine 2 1/2 cups flour and next 5 ingredients (2 1/2 cups flour through cinnamon) in a medium bowl, stirring well with a whisk.
Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter into prepared pan. Bake at 350掳 for 1 hour or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare glaze, combine 3/4 cup powdered sugar and 3 tablespoons cocoa in a small bowl; stir with a whisk. Combine milk, 2 tablespoons chocolate chips, coffee, and 1/2 teaspoon vanilla extract in a 1-cup glass measure. Microwave at medium 45 seconds or until chocolate melts, stirring after 20 seconds. Combine powdered sugar mixture with chocolate mixture, stirring with a whisk. Drizzle glaze over cake.
Yield: 16 servings (serving size: 1 slice)
Zucchini Cake
4 eggs
1 1/2 c. corn oil
3 c. sugar
3 c. grated raw zucchini
3 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
1 c. walnuts
1 c. raisins
Frosting:
1 (3oz) pkg. cream cheese
2 c. powdered sugar
1 T. butter
Beat eggs until light yellow. Add corn oil, sugar, and zucchini and mix until well blended. Sift together flour, baking powder and soda, cinnamon and salt. Add to first mixture and blend well. Add nuts and raisins. Bake in a well greased tube pan for 1 1/2 hours or in a 9x13'; cake pan for 1 hour at 350 degrees.
3 cups all-purpose flour
3 cups white sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini
1 (8 ounce) package cream cheese
1/2 cup butter
2 cups confectioners' sugar
2 teaspoons vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9 inch round cake pans.
In a medium size bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
In another bowl beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.
Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow cakes to cool in pans. Stack and frost into a 3 layer cake using Cream Cheese Frosting.
To Make Frosting: Cream together the cream cheese, butter or margarine. Add the confectioner's sugar, a little at a time. Add 2 teaspoons vanilla and mix well. Spread on cool cake layers.
Strawberries and Creme coffee cake from Starbucks--recipe?
Ok, if you've ever had the strawberries and creme coffee cake from Starbucks, then you know the amazingness that is possesses!!!!!!
If it were possible, I would eat it everyday. My hips would never forgive me, but my stomach would love me.
Soooo, I was wondering if anyone knew the recipe or something similar.
Strawberries and Creme coffee cake from Starbucks--recipe?
Strawberry Cream Cheese Coffeecake
Recipe #292215 | 1 hour | 15 min prep |
FLAVOR GALORE! This coffeecake makes a colorful dessert to serve guests. Servings slice well and the coffeecake makes a pretty presentation. Would make a wonderful brunch item. Easy preparation!
SERVES 8 (change servings and units)
Change to: Servings US Metric Close
Ingredients
* 3/4 cup sugar
* 2 1/4 cups flour
* 3/4 cup butter, soften
* 1/4 teaspoon salt
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 cup milk
* 1/2 cup sour cream
* 1 egg
* 1 teaspoon vanilla extract
* 1/4 cup sugar
* 8 ounces cream cheese, soften
* 1 egg
* 3/4 cup strawberry jam
* 2 tablespoons hot water
* sliced almonds (optional)
Directions
1. Mix sugar and flour. Cut in butter until mixture becomes coarse crumbs. Reserve 1 cup of crumbs and set aside.
2. In remaining crumb mixture, add salt, baking soda, baking powder, milk, sour cream, 1 egg and vanilla extract. Mix well.
3. Grease and flour a 9 inch spring form pan. Spread batter over bottom and up 1 inch on sides forming a lip.
4. In a small bowl, mix sugar, cream cheese and egg. Pour on top of batter in pan.
5. Mix strawberry jam and hot water. Spoon onto cream cheese mixture. Sprinkle jam with reserved cup of crumbs. If using almonds, sprinkle on top.
6.Bake in a 350 degree oven for approximately 45 minutes.
Strawberries and Creme coffee cake from Starbucks--recipe?
Strawberry Country Cake
Copyright, 2001, Barefoot Contessa Parties!, All rights reserved
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
4 extra-large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda
For the filling for each cake:
1 cup (1/2 pint) heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled and sliced
Preheat the oven to 350 degrees F.
Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.
Yield: 2 (8-inch) cakes
Prep Time: 30 minutes
Cook Time: 45 minutes
Difficulty: Medium
10 straw berries one cup of cream and a whole lot of love
ugh, do they still sell that?! SO GOOD! i think i'm going to get off my laptop and get one now!
If it were possible, I would eat it everyday. My hips would never forgive me, but my stomach would love me.
Soooo, I was wondering if anyone knew the recipe or something similar.
Strawberries and Creme coffee cake from Starbucks--recipe?
Strawberry Cream Cheese Coffeecake
Recipe #292215 | 1 hour | 15 min prep |
FLAVOR GALORE! This coffeecake makes a colorful dessert to serve guests. Servings slice well and the coffeecake makes a pretty presentation. Would make a wonderful brunch item. Easy preparation!
SERVES 8 (change servings and units)
Change to: Servings US Metric Close
Ingredients
* 3/4 cup sugar
* 2 1/4 cups flour
* 3/4 cup butter, soften
* 1/4 teaspoon salt
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 cup milk
* 1/2 cup sour cream
* 1 egg
* 1 teaspoon vanilla extract
* 1/4 cup sugar
* 8 ounces cream cheese, soften
* 1 egg
* 3/4 cup strawberry jam
* 2 tablespoons hot water
* sliced almonds (optional)
Directions
1. Mix sugar and flour. Cut in butter until mixture becomes coarse crumbs. Reserve 1 cup of crumbs and set aside.
2. In remaining crumb mixture, add salt, baking soda, baking powder, milk, sour cream, 1 egg and vanilla extract. Mix well.
3. Grease and flour a 9 inch spring form pan. Spread batter over bottom and up 1 inch on sides forming a lip.
4. In a small bowl, mix sugar, cream cheese and egg. Pour on top of batter in pan.
5. Mix strawberry jam and hot water. Spoon onto cream cheese mixture. Sprinkle jam with reserved cup of crumbs. If using almonds, sprinkle on top.
6.Bake in a 350 degree oven for approximately 45 minutes.
Strawberries and Creme coffee cake from Starbucks--recipe?
Strawberry Country Cake
Copyright, 2001, Barefoot Contessa Parties!, All rights reserved
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
4 extra-large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda
For the filling for each cake:
1 cup (1/2 pint) heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled and sliced
Preheat the oven to 350 degrees F.
Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.
Yield: 2 (8-inch) cakes
Prep Time: 30 minutes
Cook Time: 45 minutes
Difficulty: Medium
10 straw berries one cup of cream and a whole lot of love
ugh, do they still sell that?! SO GOOD! i think i'm going to get off my laptop and get one now!
Can anyone tell me where to find a recipe for ';Polish Knotty Cake?
Go and look it up on google.Can anyone tell me where to find a recipe for ';Polish Knotty Cake?
try bettycroker.com. It has a lot of recipes/Can anyone tell me where to find a recipe for ';Polish Knotty Cake?
potatoes, ketchup, sugar, and cake along with brie cheese and a new born lamb.eye makeup tips
try bettycroker.com. It has a lot of recipes/Can anyone tell me where to find a recipe for ';Polish Knotty Cake?
potatoes, ketchup, sugar, and cake along with brie cheese and a new born lamb.
Can anyone help me with a recipe of a cake that can be baked in a simple microwave oven?
MOIST CHOCOLATE CAKE IN MICROWAVE OVEN
1/4 c. (1/2 stick butter)
1/2 c. sugar
2 eggs
1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. vanilla
1 c. chocolate syrup
Cream butter and sugar; add eggs and beat until fluffy. Add sifted dry ingredients, vanilla and chocolate syrup. Beat until thoroughly blended. Pour into an 8-inch square or round glass baking dish. Cook, uncovered, 7 minutes in microwave oven.
FROSTING:
While cake is still warm, spread 1 cup miniature marshmallows over the top. In microwave oven, melt 2 tablespoons butter for 30 seconds in glass mixing bowl. Add 1/2 cup sugar and 2 tablespoons evaporated milk; mix thoroughly. Cook uncovered, for 2 minutes. Quickly mix in 1/4 cup chocolate chips and 1/2 teaspoon vanilla. Pour over cake and blend with marshmallows.
Microwave cooking times are approximate. Cooking time varies with the model of microwave oven.Can anyone help me with a recipe of a cake that can be baked in a simple microwave oven?
Whenever i bake cake in the oven i use just any normal cake recipie and put it in a special tupperware dish thingy that allows you to bake cake in the microwave. Just put it in for 11 minutes and BAM you have cake.Can anyone help me with a recipe of a cake that can be baked in a simple microwave oven?
honestly, no i can't
1/4 c. (1/2 stick butter)
1/2 c. sugar
2 eggs
1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. vanilla
1 c. chocolate syrup
Cream butter and sugar; add eggs and beat until fluffy. Add sifted dry ingredients, vanilla and chocolate syrup. Beat until thoroughly blended. Pour into an 8-inch square or round glass baking dish. Cook, uncovered, 7 minutes in microwave oven.
FROSTING:
While cake is still warm, spread 1 cup miniature marshmallows over the top. In microwave oven, melt 2 tablespoons butter for 30 seconds in glass mixing bowl. Add 1/2 cup sugar and 2 tablespoons evaporated milk; mix thoroughly. Cook uncovered, for 2 minutes. Quickly mix in 1/4 cup chocolate chips and 1/2 teaspoon vanilla. Pour over cake and blend with marshmallows.
Microwave cooking times are approximate. Cooking time varies with the model of microwave oven.Can anyone help me with a recipe of a cake that can be baked in a simple microwave oven?
Whenever i bake cake in the oven i use just any normal cake recipie and put it in a special tupperware dish thingy that allows you to bake cake in the microwave. Just put it in for 11 minutes and BAM you have cake.Can anyone help me with a recipe of a cake that can be baked in a simple microwave oven?
honestly, no i can't
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