Easy Homemade Strawberry Cake

Photo: KeyIngredient

I have a craving for a slice of strawberry cake and so decided to make one. A majority of recipes call for a box of strawberry jello, dried flaked strawberries, or 6 eggs, but c'mon ... an overabundance of ingredients to buy ... or just too eggy for my tastes. A homemade cake should be light, moist, and simple. Moreover, starting with a box of white cake mix? Fuhgeddaboudit! IMHO: There are 2 instant foods that make no sense to buy. They are: (1) instant rice and (2) cake mix since in using either one the prep isn't reduced, only the flavor. Hey, I say when you don't feel like making a cake from scratch, buy a cake from a good bakery! But finding a good bakery isn't necessary today, my lovelies, as here's an easy-peasy homemade cake recipe to follow using fresh strawberries, all-purpose flour, and only 2 eggs, items often in your pantry: 

Strawberry Cake

Ingredients:

16 ounces of strawberries: For 3/4 cup strawberry puree, plus 1/4 cup diced and mashed strawberries. You'll need to prep but can do it ahead of time. (See how-to below.)

3/4 cup sugar 

1 stick of butter softened

2 large (or extra large) eggs 
2 teaspoon vanilla extract (optional: use strawberry extract if you have it).

A squirt of lemon juice (optional)
2 cups all-purpose flour 
1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

A pinch of salt 
½ cup buttermilk

Preparation of the strawberries - Makes (a) 3/4 cup of strawberry puree and (b) 1/4 cup of diced, mashed strawberries: Toss about 12 ounces of strawberries into a blender to get 3/4 cup of strawberry puree. If necessary, add a 1/8 cup of water -- but strawberries are usually juicy enough. Next, simmer the mixture in a saucepan to reduce the liquid, and afterward cool the puree completely. Set aside. Dice and mash the remaining 1/4 cup of strawberries, then sprinkle a tablespoon of sugar on top, and set aside. This 2nd mixture will give your cake some chunks of strawberries in the texture. If you have extra strawberries, feel free to bump the chunks up to 1/2 cup that folds into the batter in step 5 below.

Directions:

1) Use an electric mixer to combine the sugar, butter, and 1/2 cup of the strawberry puree. Save the rest of the puree to make the frosting.

2) Add the eggs and vanilla, a squirt of lemon, and beat.

3) Mix in the all-purpose flour, baking powder, baking soda, and a pinch of salt.

4) Next add the buttermilk.

5) To the batter, fold in the diced, mashed strawberries with juice.

6) Pour the batter into 2-9 inch buttered and floured cake pans.

7) Bake in a preheated 350-degree F oven for 40 - 50 minutes or until done in the center.

Strawberry Frosting:

Ingredients:

1 stick of butter softened

The remaining strawberry puree

1 teaspoon of vanilla extract (or if you have it, a sprinkle of strawberry extract)

1 box of confectioner's sugar.

Directions:

1) Mix the butter, strawberry puree, and vanilla together, and add 1 cup of confectioner's sugar at a time to the mixing bowl until you get the right consistency of frosting. Use as much of the box as needed. I simply pour it in and stir. When it thickens into frosting without being too stiff or thin, I stop. I also add drops of milk if necessary.

When I was a young child we had a man who grew and sold strawberries by walking our neighborhood and yelling, "Strawberry, strawberry, straw-ber-ry man." This cake reminds me of him, an industrious, hardworking, city farmer.🍓

On Facebook, I learned our neighborhood once had a Ragman (who rode a wagon pulled by a horse) and a Popcorn Man who came around to sell their goods. I remember having a Fuller Brush Man, a Potato Chip Man, an Egg Man, an Avon Lady, and an ice cream truck. If they came to the house at the right time, they ate lunch or drank coffee with us.🏇

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Eat A Peach Cake

Photo: Watson Ashe

This is a peach one layer cake with a coconut and nut topping. Moist and simple to make, it is a delicious dessert to bring to a party. In my opinion, 2/3 of a cup of sugar is sweet enough. I can't imagine using the 2 cups suggested. What a sugar overload! Here is how to make it:

Peach Cake

For the cake -
Ingredients:

2 cups sugar (I cut this down to 2/3 of a cup.)
2 eggs

2¼ cups flour (I use one and ¼ cups all purspose and one cup whole wheat.)
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup buttermilk
4 tablespoons butter, ice cold and diced
1 teaspoon lemon juice
½ teaspoon cinnamon

1 teaspoon vanilla extract

1 large can peaches (drained), or 2 cups fresh peaches (Save the juice and add to the batter if needed to get a not too dry, or runny consistency.)

Directions: 
1. Throw the ingredients into a mixing bowl, in order, and beat with an electric mixer.
2. Mash the peaches, separately, and by hand, fold into the batter.
3. Pour into a greased 9" by 9" cake pan.
4. Bake in a 350 F degree oven for about 40-50 minutes, or until done. Remove and let cool in the pan. (I scrape the sides with a knife.)

For the frosting
Ingredients:

¾ cup sugar
¾ cup can evaporated milk
1 stick (8 tablespoons) butter (I only use 4 tablespoons.)
1 cup coconut
1 cup walnuts (or pecans), chopped

Directions:
1. Toast the nuts on a baking sheet in a 350 F oven for about 10 minutes and set aside.
2 Put all the ingredients, except the nuts, in a sauce pan and simmer on a stovetop until it thickens.
3. Remove from the heat and stir in the nuts.
4. Spread on top of the cake. (Sometimes I take a spoon and twirl holes in the cake so the frosting seeps in.)

We all like desserts occassionally. My Mom is a fussy-fancy-pants baker, unlike me. And yet, just like me she reduces the amount of sugar in recipes when making pastries. (Only recently did I realize she did it too.) You want to use enough sugar to still have a satisfying sweet. Figuring out how much you can cut requires some trial and error. While measuring Mom will quip, "You have to leave some sugar in, or else you end up with a piece of bread." She doesn't know she is funny.

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Raspberry Cake With A Raspberry Filling

Photo: Bon Appetit 

Although inspired by a delicate raspberry chiffon cake from Bon Appetit, my recipe is tweaked into a different Raspberry Cake. Here's why: First of all, I never buy cake flour (I'm not against it, but I already buy all-purpose, whole wheat, and sometimes bread flour -- enough already😁); 2nd, I think the small amount of flour in the original recipe will produce a puny 2-layer cake; 3rd, whipped cream is delicious, but what a hassle to chill the ingredients twice as you make it. Plus, I've reduced the sugar and salt in the original recipe, and I bet you won't miss them! Enter raspberry oil and/or freeze-dried raspberries (that you grind into a powder). Either enhances the flavor of the cake, and a squeeze of lemon in the batter and frosting balances the sweetness. What I love about European pastries are their nuanced flavors in lieu of ultra-sweetness. Here's my recipe:

Raspberry Cake With a Raspberry Filling

Batter Ingredients:

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2/3 cup sugar

1/2 teaspoon salt

3 eggs, room temperature, and separated

1/2 teaspoon cream of tartar (to keep the egg whites stiff and foamy)

1 cup buttermilk (+ a little more if needed)

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon raspberry oil (or 3/4 cup freeze-dried raspberries, ground)

a squeeze of lemon

Batter Directions:

1) In a mixing bowl, sift together the dry ingredients: flour, sugar, baking powder, baking soda, ground freeze-dried raspberries if using, and salt.

2) In a 2nd bowl, use a mixer to beat the egg whites and cream of tartar until stiff.

3) Next pour the wet ingredients into the dry and beat with the mixer: vegetable oil, egg yolks, buttermilk, vanilla extract, and raspberry oil if using.

4) Fold in the egg whites -- don't overbeat them. Fold them in.

5) Pour even portions of the batter into 2 - 9 inch buttered and floured baking pans.

6) Bake in a pre-heated 350-degree F oven for 30 minutes or until done in the center. After 5 -10 minutes of cooling, remove the cakes from the pans and let cool completely.

Filling Ingredients:

3 oz cream cheese

1 teaspoon vanilla extract

6 oz seedless raspberry jam or preserves

6 oz fresh raspberries, smashed

Directions for the Filling:

6) Mix the ingredients together and spread in the middle between the 2 - 9 inch cakes. You could carefully slice each 9-inch cake in half to get not one center, but 3 cake centers - spreading the raspberry filling on each center layer. It takes a daring and talented baker to not let the cakes break up into a crumbly mess! A single center layer works fine too and is safer.

Ingredients for the Frosting

5 ounces of cream cheese (+ condensed milk if needed, a little at a time for the right not too thick or thin consistency)

3/4 cup freeze-dried raspberries, ground, (or 1 teaspoon of raspberry oil)

A squeeze of fresh lemon juice

2 cups of confectionary sugar (Add more if needed.)

Save a few whole raspberries for garnish.

Directions for the Frosting

7) Using a mixer incorporate all the ingredients, adding in order.

8) Frost the top and sides of the 2-layer cake.

I like the idea in the original recipe of crushing some of the freeze-dried raspberries to garnish the top of the cake. Also, toss a few fresh raspberries on top. It's pretty!🎂

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Party Perfect Coconut Pecan Cake

Photo: piesandplots.net

Let's declare June the start of cake season! We have summer birthdays in my family, so that's what it becomes. Not to mention the need to bring desserts to gatherings and cookouts.

Here is a recipe that won a best in show prize for Virginia Price at the Laramie County Fair in Wyoming. The cake was featured on The Chew, as well as, A Taste Of Home. The sugary topping along with the pecans remind me of Southern desserts. It has a duo texture that is moist on the inside and crunchy on the outside. For all of its deliciousness, the cake is surprisingly easy to make:

Cake ingredients:

4 eggs

2 cups sugar (Too sweet for me! I use 1 cup sugar)
1 cup butter (I lighten it up a bit by reducing the butter to 1/2 cup and adding 1/2 cup applesauce.)
2 teaspoons coconut extract
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans

Directions for the cake:

1) In a large bowl, mix the first eight ingredients in order until moist, but don't over mix.
2) Stir in the coconut and pecans.
3) Spoon into a well greased brundt pan and bake at 350 degree F for 60-70 minutes, or until done in the center.
4) Let cool for about 10 minutes, and remove from the bundt pan. Transfer to a serving plate.

Ingredients for the syrup topping

1/2 cup water
2 tablespoons butter
1 cup sugar
1 teaspoon coconut extract

Confectionery sugar for dusting.

Directions for the Topping

1. In a sauce pan on the stove top combine the water, butter and sugar.
2. Bring to a boil and cook for 5 minutes while stirring occasionally.
3. Turn off the heat and add 1 teaspoon of coconut extract to the syrup.
4. Next pour the hot syrup over the warm cake.
5. Let cool and soak for 4 hours. It will form a crust. 

If you like, dust the cake with confectionery sugar, a little shredded coconut and ground pecans before serving.

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One Pan Oatmeal Cake with Pecan Frosting

Recently a friend posted this recipe on Facebook. It looks delicious! I will make it for brunch. No it's not healthy, but a treat; nonethess, it has protein and some fiber. Choose your poison, right? I choose death by pecans and brown sugar. (Only joking, eat everything in moderation.) Coffee and a slice of this cake should hit the spot. Bon appetit!

Oatmeal Cake with Coconut Pecan Frosting

Ingredients:

1/2 cup quick cooking oatmeal (1 minute or 5 minute oats work.)

3/4 cup boiling water
1/2 cup sugar (I'll cut the sugar down to 1/4 of a cup.)
1/2 cup brown sugar
2/3 cup flour
1/2teaspoon salt
1/2 teaspoon baking soda
1 egg
1/4 cup of shortening butter (Butter is my tweak. I don't buy shortening.)
Directions:

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9 X 9 pan. (For the perfect crust, I will use a cast iron skillet.) Pour batter into pan and bake at 350 for 23-25 minutes.

Coconut Pecan Frosting:

Ingredients:

3 tablespoons melted butter
1/3 cup brown sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts
2 tablespoons milk
1/2 teaspoon vanilla

Directions:

Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

Let's call it three-day holiday weekend cake!

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A Light Carrot Cake

Photo credit: judicialpeach.com

This weekend I baked a carrot cake. I don't understand why so many cake recipes call for so much fat and sugar. My carrot cake is light, yet moist, sweet and tasty. I didn't add additional fruit to the recipe, such as pineapple, applesauce, coconut or raisins, not that there's anything wrong with that, but sometimes a pure carrot cake flavor rules. I used the following ingredients:

Carrot Cake Light

Ingredients:

2 cups whole-wheat flour

1 cup brown sugar

3 tablespoons granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

punch of ground clove

1 teaspoon pure vanilla extract
3 eggs

¾ cup buttermilk

¼ cup olive oil

1 ½ cups grated carrots (I use a food processor.)
1/3 cup of chopped walnuts

optional for an extra kick of flavor: 
 1 slice of fresh grated ginger

 10 turns of freshly ground black pepper

Directions:
1. Combine the dry ingredients in a mixing bowl. 
2. Add the wet ingredients, one at a time and mix with an electric mixer.
3. Pour into a large greased loaf pan. (If you prefer a round cake, pour into 2-8 inch cake pans.)
4. Bake at 350 degrees F for 40 - 45 minutes, or until the center is done. Test with a poker or toothpick.
5. Remove from the pan(s) and cool.

Eat plain or with a cream cheese frosting.

Cream Cheese Frosting

Ingredients: 
1-8 ounce package light cream cheese
1 cup powder sugar, or more to thicken
drops of skim milk (if needed)

Directions:
Mix the ingredients, in order, using an electric mixer and spread on the cake. Top with a ¼ cup chopped, oven toasted walnuts if you like.

There are lovely flakes of carrots in a slice. Looks very orange and healthy, no? It has a bit of  vitamin A, fiber and protein. So invite a friend over and enjoy!

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Cinnamon Streusel Coffee Cake

Photo: Tina's Chic Corner

Recently I attended an all day conference at Lincoln Center, where I ate ... I won't lie ... several squares of cinnamon streusel coffee cake (also known as crumb cake). Why do conferences always serve platters of pastry? I had to pass the sweets station to get to the morning coffee. I was not tempted by the chocolate biscotti nor the buttery croissants, but the crumb cake -- Arghh! -- was very moist and delicious! And you know what? Indulging ... opened a Pandora's confectionery box. I couldn't get its goodness out of my mind! So this weekend I baked a cinnamon streusel coffee cake.  

By definition, a streusel is a crumbly topping consisting of butter, flour, sugar and often cinnamon. It derives from the German word, streuen for "sprinkle." Here's my version:

Cinnamon Streusel Coffee Cake (a/k/a Crumb Cake)

For the cake --

Ingredients: 
1 cup whole wheat flour
1 cup all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk, plus more if needed in the batter
2 eggs, beaten
3/4 cup butter

Directions:
1. Combine the dry ingredients in a mixing bowl and beat together with an electric mixer.
2. Next add the wet ingredients to the mixing bowl, one at a time, and blend until the batter is smooth ... not too thick or runny. If the batter seems dry, add small amounts of buttermilk until the batter is creamy and smooth.
3. Pour into a greased square 9" by 9" baking pan.

For the cinnamon topping --

1 cup oatmeal, pulverized in a food processor (or use all purpose flour, if you wish.)
4 tablespoons brown sugar

1/4 cup ground pecans or walnuts
1 tablespoon cinnamon
1 teaspoons vanilla extract
1/4 teaspoon powdered ginger (optional: for an extra kick)
2 tablespoons cold butter
(I like to double the streusel topping, but leaving the nuts at 1/4 cup.)

Directions:
1. Grind the oatmeal in a food processor until fine like flour.
2. Throw in the nuts.
2. Add the cinnamon, vanilla and ginger to the food processor and pulse until well blended.
3. Finally add the butter, but pulse using the lower setting a few seconds at a time. Leave the texture of the streusel topping lumpy. You want the crumbs.
4. Sprinkle the streusel topping evenly over the cake batter.
5. Bake in a 350 degree F oven for 25 to 30 minutes.

If you use all purpose flour in lieu of oatmeal, you can mix the streusel topping by hand or with an electric mixer. 

A dusting of powdered sugar on the very top looks nice.

Enjoy!

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Let's Eat Hummingbird Cake

Today I'm sharing a favorite recipe clipped from the newspaper years ago.  It won the blue ribbon at the state fair and could easily be the South's answer to a European torte cake.  It consists of two layers of heavenly cake.  The batter is full of chopped pecans, crushed pineapple and mashed bananas.  The layers are then frosted with a cream cheese and toasted pecan icing.  What a way to end a meal!

For all of the cake's moist richness, it's super easy to make.  No mixer is required, just two mixing bowls, one for wet ingredients and the other for dry.  You then stir the dry ingredients into the wet.

A hummingbird cake is perfect to serve at a 4th of July cookout.  Delish.  Guests always love it.  Best served in small slices; one cake feeds a large gathering.  Here's how to make it:

Ingredients for the batter:

1 cup pecans, finely chopped and toasted in the oven for 15 minutes

3 cups all purpose flour  [I use whole wheat flour]

2 cups granulated sugar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

3 large eggs, lightly beaten

¾  cup canola oil  [Use a light oil, not butter.]

2 teaspoons pure vanilla extract

8 ounces crushed pineapple, do not drain  [I use almost all of a 20 ounce can pineapple, than only mash 1 banana]

2 cups mashed ripe bananas (3-4 medium sized bananas)

Directions for the batter:

1. Preheat the oven to 350 degrees F.

2. Butter two 9 x 2 inch (23 x 5 cm) round cake pans and set aside.

3. Combine the dry ingredients in one large mixing bowl: flour, sugar, baking soda, salt, cinnamon, and chopped pecans. Whisk together.

4. Combine the wet ingredients in a second mixing bowl: eggs, vanilla, crushed pineapple, bananas and oil.

5. Fold the dry ingredients into the wet ingredients and beat well.

6. Evenly divide the batter between the two prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

7. When done, take out of the oven.  Allow the cakes to cool, but remove them from the pans before they get stone cold, or they will stick.  After they are removed from the pans, let them cool completely on racks, or two plates.

Ingredients for Cream Cheese Pecan Frosting:

¼ cup unsalted butter, room temperature

8 ounces cream cheese, room temperature

16 ounces confectionary sugar

1 teaspoon pure vanilla extract

½ cup, finely chopped pecans, toasted in oven 15 minutes

Directions for frosting:

1) In a bowl beat the butter and cream cheese, on low speed with an electric mixer, until smooth with no lumps.

2) Gradually add the sifted powdered sugar and beat, on low speed, until fully blended and smooth.

3) Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.

4) To frost:  I very carefully slice the two cakes in the center so I end up with 4 frosted layers – i.e. the top layer, plus 3 middle layers like a torte.  But you don't need to do this; 2 frosted layers are fine.

5) Spread the icing on the inside layer(s), then frost the top and sides.  

Chill the cake in the refrigerator for about one hour.  Garish with chopped pecans and/or shredded coconut, if you wish.

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A Dream Pumpkin Cake

Photo: tomsfarm.com

Autumn begins on Sunday. Temperatures are dropping making it the perfect time to turn on the oven. A recipe that's traveling around the internet [see The Novice Chef] sounds delicious. As usual, I tweaked the ingredients to make the cake slightly healthier, but don't fool yourself! It's still a gooey, buttery dessert, not an all-you-can-eat leafy green vegetable. However, if you eat healthy most of the time, you can have a slice of cake, unless of course your doctor says otherwise.

Dream Pumpkin Cake

For the cake -

Ingredients: 
3 cups flour (I use half all purpose and half whole wheat.)
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup butter, softened
1 ¼ cups sugar (I reduce it from 2 cups, eek!)
3 large eggs
2 tablespoons vanilla extract
A dash of cinnamon
1 15 oz can pumpkin
¼ cup olive oil
1 cup buttermilk (Add another ¼ cup, or so, if needed to get a not too dry or runny consistency. Eyeball it.)

Directions:

Photo: The Novice Chef

1. In a bowl, mix the dry ingredients: flour, baking soda, salt.

2. Add the remaining ingredients, one at a time and blend with an electric mixer until creamy.

3. Divide the batter evenly by pouring into 2 greased cake pans.

4. Bake in a preheated 350 degree F oven for 35 to 45 minutes, or until done in the center.

5. Let cool for about 5 - 10 minutes in the freezer and remove from the pans. Don't let the cakes continue to bake in the hot pans. You want to keep them moist.

For the frosting -

Ingredients: 

12 oz (1 ½ packages) cream cheese, softened 
½ cup butter, softened
3 tablespoons pure maple syrup
1 tablesoon vanilla extract
2 teaspoons cinnamon
6 cups powdered sugar 

Directions:

1. In a bowl, mix the butter and cream cheese until creamy.

2. Beat in maple syrup, vanilla and cinnamon. 

3. Add the powdered sugar and blend until smooth. 

4. Frost the top, middle and sides of the cake.

5. Professional bakers will put the cake into the refrigerator to let the frosting set, then remove it to frost it again. So a second frosting is totally up to you.

Serve with coffee, tea or milk. 

You get some protein, fiber, vitamins A, B, E, D and calcium in this pumpkin cake, but probably not enough to offset the sugar, nor count as a healthy food. So it's a ring-in-the-fall special treat. Enjoy!

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