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Category: Cakes
Prep Time: Cook Time: Total Time:
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 sticks (8 0z.) unsalted butter, at room temperature
2 cups (packed) dark brown sugar
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups fresh, ripe strawberries, dice in 1/4 inch dice
Zest of one half a lemon
1 cup buttermilk, at room temperature
Glaze;
Juice of one lemon
Confectioners sugar (about 1 cup)
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9 – 10 inch (12 cup) Bundt or tube pan and dust the inside with flour & tap out the excess. Baker’s Joy nonstick spray works the best with Nordicware Bundt pans and lets you not do the flour part. If you have a silicone Bundt pan, don’t butter or flour it. Be sure to put the pan right on the oven rack…no baking pan underneath.
Whisk together the flour, baking powder, baking soda and salt.
In a large mixing bowl (preferably with a stand mixer fitted with a paddle attachment), beat the butter and sugar together at medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla. Scrape the beater and bowl well.
Put the strawberries and lemon zest and 1/3 cup of the flour mixture in a small bowl and stir gently to combine. Set aside.
Reduce the mixer speed to low and add the flour mixture to the butter/sugar/egg mixture alternately with the buttermilk, starting and ending with the flour mixture. Add the flour in three additions and the buttermilk in two. Mix only until the ingredients are incorporated, scraping the bowl and beater as needed. With a rubber spatula gently stir in half the berry mixture. Scrape about 2/3 of the batter into the pan, then spread the rest of the berry mixture over the batter in the pan and top with the remaining batter. Smooth the top with the spatula.
Bake in the preheated oven for 60 – 65 minutes, covering the top loosely with a foil tent if it looks like its browning too fast. Test for doneness by inserting a thin knife deep into the center of the cake..if it comes out clean it is done.
Transfer the cake to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack
When cool, transfer to a serving plate. Stir together the lemon juice and enough confectioners sugar to make a nice glaze…not too thick. Drizzle the glaze over the cake, allowing it to pool in the Bundt indentations. Makes 12 servings.
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BROWN SUGAR CAKE WITH STRAWBERRIES
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 sticks (8 0z.) unsalted butter, at room temperature
2 cups (packed) dark brown sugar
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups fresh, ripe strawberries, dice in 1/4 inch dice
Zest of one half a lemon
1 cup buttermilk, at room temperature
Glaze;
Juice of one lemon
Confectioners sugar (about 1 cup)
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9 – 10 inch (12 cup) Bundt or tube pan and dust the inside with flour & tap out the excess. Baker’s Joy nonstick spray works the best with Nordicware Bundt pans and lets you not do the flour part. If you have a silicone Bundt pan, don’t butter or flour it. Be sure to put the pan right on the oven rack…no baking pan underneath.
Whisk together the flour, baking powder, baking soda and salt.
In a large mixing bowl (preferably with a stand mixer fitted with a paddle attachment), beat the butter and sugar together at medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla. Scrape the beater and bowl well.
Put the strawberries and lemon zest and 1/3 cup of the flour mixture in a small bowl and stir gently to combine. Set aside.
Reduce the mixer speed to low and add the flour mixture to the butter/sugar/egg mixture alternately with the buttermilk, starting and ending with the flour mixture. Add the flour in three additions and the buttermilk in two. Mix only until the ingredients are incorporated, scraping the bowl and beater as needed. With a rubber spatula gently stir in half the berry mixture. Scrape about 2/3 of the batter into the pan, then spread the rest of the berry mixture over the batter in the pan and top with the remaining batter. Smooth the top with the spatula.
Bake in the preheated oven for 60 – 65 minutes, covering the top loosely with a foil tent if it looks like its browning too fast. Test for doneness by inserting a thin knife deep into the center of the cake..if it comes out clean it is done.
Transfer the cake to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack
When cool, transfer to a serving plate. Stir together the lemon juice and enough confectioners sugar to make a nice glaze…not too thick. Drizzle the glaze over the cake, allowing it to pool in the Bundt indentations. Makes 12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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