Posts tagged cake
Simple Strawberry Cake | Perfect Weeknight Cake
Ali Hedin | Simple Strawberry Cake

I started creating this cake with nectarines last summer and I became obsessed with it. It’s so ridiculously simple and it’s always so good. I made it with nectarines, peaches, blueberries, figs, Italian plums (I don’t recommend that one), apples, strawberries, and raspberries. It’s such a great recipe to have in your back pocket when you need something that’s impressive and you don’t have to think about it.

Also, makes a good breakfast!

Ali Hedin | Simple Strawberry Cake
Ali Hedin | Simple Strawberry Cake
Ali Hedin | Simple Strawberry Cake

SIMPLE STRAWBERRY CAKE

serves 4-6

STEP 1

Preheat oven to 350 degrees. Grease the bottom of a 9” round pan. Cream together butter and white sugar until light and fluffy.

            ½ cup butter

            1 cup white sugar

 

STEP 2

Whisk in eggs and vanilla until combined.

            2 eggs

            1 teaspoon vanilla

 

STEP 3

In a separate bowl, combine dry ingredients.

            1 1/3 cup all purpose flour

            1 teaspoon baking powder

            ¼ teaspoon salt

 

STEP 4

Alternate adding dry ingredients and sour cream starting and ending with dry ingredients.  Add the flour in two batches with the sour cream added in between.  Gently fold in fruit.  

            ½ cup sour cream

          1 cup strawberries

 

STEP 5

Pour the batter into the prepared pan and sprinkle the turbinado sugar on top.  Bake 35-40 minutes until a toothpick comes out clean. Cool completely before serving.  

½ cup butter, room temperature

1 cup white sugar

2 eggs

1 teaspoon vanilla

1 1/3 cup all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup sour cream

1 cup chopped strawberries

¼ cup turbinado sugar

Ali Hedin | Simple Strawberry Cake

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Ali Hedin | Simple Strawberry Cake

the best strawberry cake ever
Ali Hedin | The Best Strawberry Cake

I feel like you're going to think I'm exaggerating.  But I am not.  This cake is THE BEST.  People who don't actually like me that well in real life love this cake.  And they tell me they love the cake.  Trust me - they wouldn't do that if they didn't love the cake.  This cake is the best.

The best part is that it's barely any ingredients.  I think you spend more time fixing a box cake than it takes to make this from scratch.  

Ali Hedin | The Best Strawberry Cake

I have found that it's best with homemade jam.  But I realize that's not something that everyone keeps in their pantry.  I have loads because it's my favorite and my children hate strawberry jam.  Who could hate strawberry jam?  Something is wrong with them.  

Ali Hedin | The Best Strawberry Cake

STRAWBERRY JAM CAKE

STEP 1

Preheat oven to 350 degrees.  Grease the bottom (not the sides) of two 9" round pans.  In a small bowl, whisk together flour and baking powder and set aside.

STEP 2

In a large mixing bowl, neat together the butter and sugar until smooth.  Ad the vanilla until incorporated.  Add eggs, one at  a time, beating well after each one is added.  With the mixer on  medium speed, add the flour and the jam alternately beginning and ending with flour until both are fully incorporated.

STEP 3

Divide the batter between the pans and bake about 30 minutes until a toothpick inserted in the cake comes out clean.  

3 cups flour

1 tablespoon baking powder

1 cup unsalted butter, melted

2 cups sugar

1 teaspoon vanilla

4 eggs

1 cup strawberry jam

Ali Hedin | The Best Strawberry Cake

SIMPLE BUTTERY FROSTING

STEP 1

In a mixing bowl, beat the butter until it's smooth.

STEP 2

Add the powdered sugar and beat on low speed until incorporated.  Once the sugar is incorporated turn the mixer to high speed and let it whip for about 5 minutes or until the mixture is light and fluffy.

STEP 3

Mix in the vanilla and any food coloring.  Use immediately!

4 sticks unsalted butter, room temperature

4 cups powdered sugar

1 teaspoon vanilla

Ali Hedin | The Best Strawberry Cake
Weeknight Party Girl :: Pineapple Upside Down Cake

Have you made Pineapple Upside Down Cake recently?  Or ever?  Do you know how simple it is?  Totally fabby and worthy of a weeknight party.  Any night of the week.  

Topping ::

3 ounces butter

½ cup packed brown sugar

5 pineapple rings

5 maraschino cherries

Cake Batter ::

2 eggs

1 cup sugar

1 teaspoon vanilla

1 cup flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup chopped pineapple

Preheat oven to 350 degrees.  Butter the bottom of an 8x8 pan and line with parchment paper.

In the bowl of a stand mixer whip together butter and brown sugar until light in color and fluffy.  Using an offset spatula, evenly cover the bottom of the prepared pan with the brown sugar mixture.  Place drained and dried pineapple rings on top of the brown sugar mixture and place one cherry in the center of each ring. 

Clean out the mixing bowl and whip together eggs and sugar until light and airy.  Add vanilla.  In a small bowl, combine dry ingredients and add them to the egg mixture.  Mix in flour with as few strokes as possible.  Add pineapple and combine. 

Pour batter over pineapple rings and smooth out with an offset spatula.  Bake 35-40 minutes until a toothpick comes out clean. 

Let rest 5 minutes before inverting.  When slightly cooled, place a platter on the top of the pan and flip over so cake lands on the plate. 

Serve warm. 

Chocolate & Salted Caramel Birthday Cake

A classic cake never goes out of style.  But sometimes you want something more fun than a 'classic cake.'  That's why I turned the salted caramel frosting in this dreamy cake pink.  A few drops of gel food coloring and we're not just having a party, we're having a P.A.R.T.Y.    

1 cup butter

2 cup sugar

4 whole eggs

1 tablespoon vanilla extract

2/3 cup unsweetened cocoa powder

3 cups flour

2 teaspoon baking powder

½ teaspoon salt

2 cup milk

Preheat oven to 350 degrees.  Grease the bottom of four 8 inch cake pans.  Line each pan with a round of parchment paper and butter the parchment paper.  Set aside.  

Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.  Add cocoa powder and whip until creamy.

Combine flour, baking powder, and salt in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. 

Equally divide batter among four prepared pans and bake 20 minutes until a toothpick comes out clean.  

Salted Caramel Frosting

2/3 cup sugar

¼ cup heavy cream

4 egg whites

1 cup sugar

1 ½ cups butter

In a heavy bottomed saucepan, heat sugar over medium heat.  When edges begin to turn brown, stir gently {only once or twice} with a wooden spoon.  Let the sugar continue to heat until all of it has turned into an amber syrup.  Remove from heat and quickly whisk in one tablespoon of cream.  The mixture will sputter and steam.  Be careful.  Continue whisking cream in a slow steady stream until completely incorporated.  Pour into a heatproof dish and let cool to room temperature.  

In the bottom of the heat proof bowl from a stand mixer, heat egg whites and remaining sugar to 160 degrees on a candy thermometer whisking often.  When the mixture reaches 160 degrees, attach the bowl to the stand mixer and whisk on medium high speed until the egg whites form a stiff peak.  Switch out to the paddle attachment and add the butter, one tablespoon at a time, until incorporated.  When all butter is incorporated, beat on high for 3-5 minutes.  Stir in room temperature caramel and beat on low until fully combined.  

Use immediately on cooled cake.  

I'm also not wild about trying to frost the whole cake.  I get really OCD crazy trying to make every angle of it perfect.  So I've take to just frosting the middle layers.  It calms my perfectionist tendencies and still looks cool.  Plus, you can lump loads of frosting in the middle layers which is dreamy.

1. Fill a piping bag, fitted with a large opening tip, and pipe a 'bumper' of frosting around the edge of the cake.  

2. Drop a spatula full of frosting in the center of the cake and spread evenly out to the edges with a offset spatula.