Cake
If you love cake, today's post is sure to please. Check out today's six cake recipes, including Strawberry Spoon Cake, Grilled Chocolate Angel Food Cake, and 7Up Sheet Cake. Enjoy!
FLOURLESS CHOCOLATE CAKE
This is from Genevieve Ko in The New York Times cooking enewsletter. For this recipes, Genevieve wrote, "Crackly on top and fudgy yet tender in the center, this cake tastes like a complex restaurant dessert, but comes together effortlessly in one bowl. Chocolate chips save you the messy step of chopping chocolate bars and deliver deep flavor along with cocoa powder. If you don’t have a springform pan, a regular cake pan lined with foil all around makes it easy to lift out the delicate cake, which melts in your mouth when served warm or at room temperature. Refrigerated or frozen leftovers take on a candylike chewiness, but a quick zap in the microwave will return it to just-baked softness. Slices are delicious on their own or with any creamy toppings."
Time: 1 hour 15 minutes; Yield: 8 to 12 servings
This was featured in "Forget Chocolate Bars: Baking With Chips Is Often Better", and can be viewed online at https://cooking.nytimes.com/recipes/1022963-flourless-chocolate-cake. If you have a few minutes, I highly recommend reading the entire article. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, please do so. Great stuff there!
Ingredients
3/4 cup unsalted butter, cut up, plus more for greasing the pan
1 cup bittersweet or semisweet chocolate chips
1/2 cup unsweetened natural cocoa powder
3/4 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
Whipped cream or ice cream, for serving (optional)
Preparation
Heat oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.
Bring a few inches of water in a large saucepan to a simmer over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate. When the chips look soft and melty, stir gently until smooth. Turn off the heat, and add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until smooth, then take the bowl off the saucepan.
Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition. Stir in the vanilla, then scrape the batter into the prepared pan and smooth the top.
Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.
Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang. You can slice and serve warm or at room temperature. Or, to cut very neat slices, freeze the cooled cake until firm. Slice and warm up in the microwave or oven, if preferred. Serve the cake with whipped cream or ice cream, if you’d like. The cake can be wrapped and kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.
STRAWBERRY SHORTCAKE ICE CREAM CAKE
This recipe is from the Food Network.
Active Time: 1 hour; Total Time: 2 hours (plus 2-1/2 hour freezing); Yield: 8 servings; Level: Easy
To view this online, click here.
Ingredients
2 sticks unsalted butter, at room temperature, plus more for the pans
2-1/4 cups cake flour, plus more for the pans
2 teaspoons baking powder
1/2 teaspoon salt
1 cup packed light brown sugar
1/2 cup plus 2 tablespoons granulated sugar
4 large eggs
1 tablespoon plus 2 teaspoons pure vanilla extract
3/4 cup whole milk
1 pint strawberry ice cream
1 pint vanilla chocolate chip ice cream
4 cups strawberries (about 2 pints), hulled and quartered
1 tablespoon fresh lemon juice
2 cups cold heavy cream
1/2 cup confectioners' sugar
Directions
Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans, line the bottoms with parchment and butter the parchment. Lightly dust the pans with flour and tap out any excess.
Whisk the cake flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the brown sugar and 1/2 cup granulated sugar and beat until light and fluffy, about 5 minutes. Scrape down the sides and beat in the eggs one at a time. Beat in 1 tablespoon vanilla. Reduce the speed to low and beat in the flour mixture in 3 batches, alternating with the milk. Increase the speed to medium high and beat until the batter is just combined, about 20 seconds (do not overbeat).
Divide the batter between the prepared pans. Bake until the cake is just golden and springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 20 minutes in the pans, then turn out onto the rack, remove the parchment and let cool completely.
Meanwhile, remove the ice cream from the freezer and let soften slightly. Combine both flavors in a large bowl and stir together with a rubber spatula. Line one of the cooled cake pans with plastic wrap and fill with the ice cream in an even layer. Cover with plastic wrap and freeze until firm but not rock solid, about 45 minutes.
Uncover the ice cream and invert onto one of the cake layers; discard the plastic wrap. Top with the second cake layer, gently pressing it into the ice cream. Smooth the sides with an offset spatula. Freeze until firm, at least 1 hour.
Meanwhile, pulse 2 cups strawberries in a food processor until liquefied. Strain through a fine-mesh sieve, pressing with a rubber spatula; set the puree aside. Combine the remaining 2 cups strawberries, remaining 2 tablespoons granulated sugar and the lemon juice in a small bowl; toss.
Combine the heavy cream, confectioners' sugar and remaining 2 teaspoons vanilla in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Beat in the strawberry puree.
Remove the cake from the freezer and frost with the strawberry whipped cream. Return to the freezer until the whipped cream hardens, at least 45 minutes or overnight. Top with the macerated strawberries. Let the cake soften 10 to 15 minutes before slicing.
GRILLED CHOCOLATE ANGEL FOOD CAKE
This is from Valerie Bertinelli on the Food Network.
Active Time: 15 minutes; Total Time: 1 hour 45 minutes (includes cooling time); Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/valerie-bertinelli/grilled-chocolate-angel-food-cake-7086573.
Ingredients
1 cup cake flour
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon espresso powder
1/2 teaspoon kosher salt
1-1/2 cups sugar
1 ounce bittersweet chocolate, finely grated, plus more for sprinkling
12 large egg whites, at room temperature
1 teaspoon cream of tartar
1 teaspoon vanilla extract
2 tablespoons butter, melted, for grilling
2 cups mixed fresh berries, for serving
1 cup whipped cream, for serving
Directions
Special equipment: 10-inch tube pan with a removable bottom
Preheat the oven to 350 degrees F.
Sift the flour, cocoa powder, baking soda, espresso powder, salt and 3/4 cup sugar into a large bowl. Whisk in the chocolate and set aside.
Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip the whites on medium-high speed until foamy, about 30 seconds. Slowly pour in the remaining 3/4 cup sugar and whip on high speed until the whites are glossy and can hold a stiff peak. Add the vanilla and beat to combine. Remove the bowl from the mixer.
Gradually add the flour mixture, gently folding it into the egg white mixture, until fully combined. Spoon the batter into an ungreased 10-inch tube pan and bake until the cake springs back when pressed with a finger, 30 to 35 minutes. Do not open the oven during this time. Let cool, inverted, for 1 hour before removing the cake from the pan.
To grill the cake: Preheat an outdoor grill or grill pan over medium-high heat. Slice the cake and brush both sides of each slice lightly with the butter. Grill the cake slices until the surface becomes lightly caramelized and grill marked, about 1 minute per side. Serve with the berries, a dollop of whipped cream and a sprinkling of grated chocolate.
LACY VALENTINE CAKE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 2 coffee cakes.
Ingredients
1/2 cup warm water (100 to 110 degrees)
2 packages FLEISCHMANN'S Active Dry Yeast
1/2 cup warm milk (100 to 110 degrees)
3/4 cup sugar
1/4 cup plus 1 tablespoon butter or margarine, softened
2 eggs
1-1/2 teaspoons salt
4-1/2 to 5 cups all-purpose flour
1/2 cup chopped maraschino cherries, drained
1/2 cup chopped slivered almonds, toasted
Almond Icing (recipe follows)
Directions
Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, 1/2 cup sugar, 1/4 cup butter, eggs, salt and 1-1/2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Pat maraschino cherries between paper towels to remove excess moisture. In medium bowl, combine cherries, almonds and 1/4 cup sugar; reserve.
Punch dough down. Remove dough to lightly floured surface; divide in half. Roll one piece to 24x7-inch oblong. Melt remaining butter; brush half on dough to within 1/2 inch of edges. Sprinkle half of cherry mixture on surface. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; carefully roll back and forth to stretch to 26-inch rope. Place, seam side down, on greased baking sheet. Form into ring; pinch ends together to seal. Shape into heart. With sharp knife, cut slits starting at outside edge of heart, 2/3 of the way through dough, at 3/4-inch intervals. Turn each section on its side to show filling. Repeat with remaining dough, butter and filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time for even browning. Remove from sheets; cool on wire racks. Frost with Almond Icing.
Almond Icing:
Combine 1-1/2 cups powdered sugar, sifted, 1/2 teaspoon almond extract and 2 to 3 tablespoons milk. Stir until smooth.
7UP SHEET CAKE
This is from Millie Peartree at The New York Times cooking enewsletter. For this recipe, Millie wrote, "This old-fashioned Southern dessert, commonly seen at potlucks, church picnics and family barbecues, is a true center-of-the-table cake. Part lemon cake, part sheet cake, it uses 7Up in two ways: first, for moisture and, second, for levity, replacing traditional leaveners such as baking soda or baking powder. The carbonation in the soda helps the cake rise and keeps it tender. (If you don’t have 7Up, you can also use Sprite.) While this cake is traditionally made in a Bundt pan, this recipe uses a half sheet tray, which is perfect for feeding a crowd."
Time: 1-1/4 hours; Yield: 12 to 16 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024208-7up-sheet-cake. While you're there, if you haven't signed up for The New York Times cooking enewsletter, you really should. You won't regret it.
Ingredients
For the Cake
1 cup unsalted butter, at room temperature, plus more for greasing the pan
2-1/2 cups granulated sugar
5 eggs, at room temperature
1-1/2 teaspoons lemon extract
1 teaspoon finely grated fresh lemon zest (from 1 lemon)
1 teaspoon finely grated fresh lime zest (from 1 large lime)
3 cups cake flour
1 cup 7Up
For the Glaze
5 cups confectioners’ sugar
1/4 cup 7Up
3 tablespoons lemon juice (from about 2 lemons)
1 teaspoon finely grated fresh lemon zest (from 1 lemon)
1 teaspoon finely grated fresh lime zest (from 1 large lime)
Preparation
Heat oven to 350 degrees. Grease a rimmed 13-by-18-inch half sheet pan and line with parchment paper.
In the bowl of a stand mixer, cream together the butter and granulated sugar at medium speed. Add eggs one at a time, blending until incorporated, then add extract and both zests.
Reduce mixer speed to low. Add about 1/3 of the cake flour, followed by half of the 7Up, blending until combined. Repeat with flour, then 7Up, then the remaining flour, until evenly blended.
Transfer the batter into the prepared pan, smooth the top with a spatula and bake until golden brown and set in the middle, about 35 minutes.
While the cake bakes, make the glaze: In a medium bowl, combine the confectioners’ sugar, 7Up, lemon juice and both zests. Whisk until smooth. (If a skin forms on top, give it a stir.)
Let the cake stand cool completely in the pan, then spread the glaze onto the cake, and serve directly from the pan.
STRAWBERRY SPOON CAKE
This is from Jerrelle Guy at The New York Times cooking enewsletter. For this recipe, Jerrelle wrote, "This unfussy cake with a top layer of jammy strawberries is so gooey it’s best to serve the whole thing with a spoon. The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries — frozen or fresh. If you’re using frozen, be sure to defrost them in the microwave first. Extract as much juice as possible from the fruit by macerating and mashing it, so that it lends the cake additional moisture while baking. Add a dash of freshly ground cardamom or ground ginger on top before baking it off, if you like, or some ribbons of fresh basil once it’s hot out of the oven. Whatever embellishments you decide on, burrowing warm spoonfuls of this cake beside scoops of vanilla ice cream is the most important thing."
Time: 30 minutes; plus cooling; Makes 4 servings
This was featured in "Sweet, Tender and Studded With Strawberries," and can be viewed online at https://cooking.nytimes.com/recipes/1021174-strawberry-spoon-cake.
Note: I highly recommend reading the article (link above); interesting reading, with links to a few more yummy recipes. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, you might seriously consider doing so. Lots of good food...
Ingredients
1/2 cup unsalted butter (1 stick), melted, plus more for greasing
5 ounces frozen and thawed or fresh, hulled strawberries (about 1 cup)
2/3 cup packed light brown sugar
1/2 cup whole milk, at room temperature
1/2 teaspoon kosher salt
1 cup all-purpose flour
1 teaspoon baking powder
Vanilla ice cream, for serving
Preparation
Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.
Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.
FLOURLESS CHOCOLATE CAKE
This is from Genevieve Ko in The New York Times cooking enewsletter. For this recipes, Genevieve wrote, "Crackly on top and fudgy yet tender in the center, this cake tastes like a complex restaurant dessert, but comes together effortlessly in one bowl. Chocolate chips save you the messy step of chopping chocolate bars and deliver deep flavor along with cocoa powder. If you don’t have a springform pan, a regular cake pan lined with foil all around makes it easy to lift out the delicate cake, which melts in your mouth when served warm or at room temperature. Refrigerated or frozen leftovers take on a candylike chewiness, but a quick zap in the microwave will return it to just-baked softness. Slices are delicious on their own or with any creamy toppings."
Time: 1 hour 15 minutes; Yield: 8 to 12 servings
This was featured in "Forget Chocolate Bars: Baking With Chips Is Often Better", and can be viewed online at https://cooking.nytimes.com/recipes/1022963-flourless-chocolate-cake. If you have a few minutes, I highly recommend reading the entire article. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, please do so. Great stuff there!
Ingredients
3/4 cup unsalted butter, cut up, plus more for greasing the pan
1 cup bittersweet or semisweet chocolate chips
1/2 cup unsweetened natural cocoa powder
3/4 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
Whipped cream or ice cream, for serving (optional)
Preparation
Heat oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.
Bring a few inches of water in a large saucepan to a simmer over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate. When the chips look soft and melty, stir gently until smooth. Turn off the heat, and add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until smooth, then take the bowl off the saucepan.
Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition. Stir in the vanilla, then scrape the batter into the prepared pan and smooth the top.
Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.
Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang. You can slice and serve warm or at room temperature. Or, to cut very neat slices, freeze the cooled cake until firm. Slice and warm up in the microwave or oven, if preferred. Serve the cake with whipped cream or ice cream, if you’d like. The cake can be wrapped and kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.
STRAWBERRY SHORTCAKE ICE CREAM CAKE
This recipe is from the Food Network.
Active Time: 1 hour; Total Time: 2 hours (plus 2-1/2 hour freezing); Yield: 8 servings; Level: Easy
To view this online, click here.
Ingredients
2 sticks unsalted butter, at room temperature, plus more for the pans
2-1/4 cups cake flour, plus more for the pans
2 teaspoons baking powder
1/2 teaspoon salt
1 cup packed light brown sugar
1/2 cup plus 2 tablespoons granulated sugar
4 large eggs
1 tablespoon plus 2 teaspoons pure vanilla extract
3/4 cup whole milk
1 pint strawberry ice cream
1 pint vanilla chocolate chip ice cream
4 cups strawberries (about 2 pints), hulled and quartered
1 tablespoon fresh lemon juice
2 cups cold heavy cream
1/2 cup confectioners' sugar
Directions
Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans, line the bottoms with parchment and butter the parchment. Lightly dust the pans with flour and tap out any excess.
Whisk the cake flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the brown sugar and 1/2 cup granulated sugar and beat until light and fluffy, about 5 minutes. Scrape down the sides and beat in the eggs one at a time. Beat in 1 tablespoon vanilla. Reduce the speed to low and beat in the flour mixture in 3 batches, alternating with the milk. Increase the speed to medium high and beat until the batter is just combined, about 20 seconds (do not overbeat).
Divide the batter between the prepared pans. Bake until the cake is just golden and springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 20 minutes in the pans, then turn out onto the rack, remove the parchment and let cool completely.
Meanwhile, remove the ice cream from the freezer and let soften slightly. Combine both flavors in a large bowl and stir together with a rubber spatula. Line one of the cooled cake pans with plastic wrap and fill with the ice cream in an even layer. Cover with plastic wrap and freeze until firm but not rock solid, about 45 minutes.
Uncover the ice cream and invert onto one of the cake layers; discard the plastic wrap. Top with the second cake layer, gently pressing it into the ice cream. Smooth the sides with an offset spatula. Freeze until firm, at least 1 hour.
Meanwhile, pulse 2 cups strawberries in a food processor until liquefied. Strain through a fine-mesh sieve, pressing with a rubber spatula; set the puree aside. Combine the remaining 2 cups strawberries, remaining 2 tablespoons granulated sugar and the lemon juice in a small bowl; toss.
Combine the heavy cream, confectioners' sugar and remaining 2 teaspoons vanilla in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Beat in the strawberry puree.
Remove the cake from the freezer and frost with the strawberry whipped cream. Return to the freezer until the whipped cream hardens, at least 45 minutes or overnight. Top with the macerated strawberries. Let the cake soften 10 to 15 minutes before slicing.
GRILLED CHOCOLATE ANGEL FOOD CAKE
This is from Valerie Bertinelli on the Food Network.
Active Time: 15 minutes; Total Time: 1 hour 45 minutes (includes cooling time); Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/valerie-bertinelli/grilled-chocolate-angel-food-cake-7086573.
Ingredients
1 cup cake flour
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon espresso powder
1/2 teaspoon kosher salt
1-1/2 cups sugar
1 ounce bittersweet chocolate, finely grated, plus more for sprinkling
12 large egg whites, at room temperature
1 teaspoon cream of tartar
1 teaspoon vanilla extract
2 tablespoons butter, melted, for grilling
2 cups mixed fresh berries, for serving
1 cup whipped cream, for serving
Directions
Special equipment: 10-inch tube pan with a removable bottom
Preheat the oven to 350 degrees F.
Sift the flour, cocoa powder, baking soda, espresso powder, salt and 3/4 cup sugar into a large bowl. Whisk in the chocolate and set aside.
Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip the whites on medium-high speed until foamy, about 30 seconds. Slowly pour in the remaining 3/4 cup sugar and whip on high speed until the whites are glossy and can hold a stiff peak. Add the vanilla and beat to combine. Remove the bowl from the mixer.
Gradually add the flour mixture, gently folding it into the egg white mixture, until fully combined. Spoon the batter into an ungreased 10-inch tube pan and bake until the cake springs back when pressed with a finger, 30 to 35 minutes. Do not open the oven during this time. Let cool, inverted, for 1 hour before removing the cake from the pan.
To grill the cake: Preheat an outdoor grill or grill pan over medium-high heat. Slice the cake and brush both sides of each slice lightly with the butter. Grill the cake slices until the surface becomes lightly caramelized and grill marked, about 1 minute per side. Serve with the berries, a dollop of whipped cream and a sprinkling of grated chocolate.
LACY VALENTINE CAKE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 2 coffee cakes.
Ingredients
1/2 cup warm water (100 to 110 degrees)
2 packages FLEISCHMANN'S Active Dry Yeast
1/2 cup warm milk (100 to 110 degrees)
3/4 cup sugar
1/4 cup plus 1 tablespoon butter or margarine, softened
2 eggs
1-1/2 teaspoons salt
4-1/2 to 5 cups all-purpose flour
1/2 cup chopped maraschino cherries, drained
1/2 cup chopped slivered almonds, toasted
Almond Icing (recipe follows)
Directions
Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, 1/2 cup sugar, 1/4 cup butter, eggs, salt and 1-1/2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Pat maraschino cherries between paper towels to remove excess moisture. In medium bowl, combine cherries, almonds and 1/4 cup sugar; reserve.
Punch dough down. Remove dough to lightly floured surface; divide in half. Roll one piece to 24x7-inch oblong. Melt remaining butter; brush half on dough to within 1/2 inch of edges. Sprinkle half of cherry mixture on surface. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; carefully roll back and forth to stretch to 26-inch rope. Place, seam side down, on greased baking sheet. Form into ring; pinch ends together to seal. Shape into heart. With sharp knife, cut slits starting at outside edge of heart, 2/3 of the way through dough, at 3/4-inch intervals. Turn each section on its side to show filling. Repeat with remaining dough, butter and filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time for even browning. Remove from sheets; cool on wire racks. Frost with Almond Icing.
Almond Icing:
Combine 1-1/2 cups powdered sugar, sifted, 1/2 teaspoon almond extract and 2 to 3 tablespoons milk. Stir until smooth.
7UP SHEET CAKE
This is from Millie Peartree at The New York Times cooking enewsletter. For this recipe, Millie wrote, "This old-fashioned Southern dessert, commonly seen at potlucks, church picnics and family barbecues, is a true center-of-the-table cake. Part lemon cake, part sheet cake, it uses 7Up in two ways: first, for moisture and, second, for levity, replacing traditional leaveners such as baking soda or baking powder. The carbonation in the soda helps the cake rise and keeps it tender. (If you don’t have 7Up, you can also use Sprite.) While this cake is traditionally made in a Bundt pan, this recipe uses a half sheet tray, which is perfect for feeding a crowd."
Time: 1-1/4 hours; Yield: 12 to 16 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024208-7up-sheet-cake. While you're there, if you haven't signed up for The New York Times cooking enewsletter, you really should. You won't regret it.
Ingredients
For the Cake
1 cup unsalted butter, at room temperature, plus more for greasing the pan
2-1/2 cups granulated sugar
5 eggs, at room temperature
1-1/2 teaspoons lemon extract
1 teaspoon finely grated fresh lemon zest (from 1 lemon)
1 teaspoon finely grated fresh lime zest (from 1 large lime)
3 cups cake flour
1 cup 7Up
For the Glaze
5 cups confectioners’ sugar
1/4 cup 7Up
3 tablespoons lemon juice (from about 2 lemons)
1 teaspoon finely grated fresh lemon zest (from 1 lemon)
1 teaspoon finely grated fresh lime zest (from 1 large lime)
Preparation
Heat oven to 350 degrees. Grease a rimmed 13-by-18-inch half sheet pan and line with parchment paper.
In the bowl of a stand mixer, cream together the butter and granulated sugar at medium speed. Add eggs one at a time, blending until incorporated, then add extract and both zests.
Reduce mixer speed to low. Add about 1/3 of the cake flour, followed by half of the 7Up, blending until combined. Repeat with flour, then 7Up, then the remaining flour, until evenly blended.
Transfer the batter into the prepared pan, smooth the top with a spatula and bake until golden brown and set in the middle, about 35 minutes.
While the cake bakes, make the glaze: In a medium bowl, combine the confectioners’ sugar, 7Up, lemon juice and both zests. Whisk until smooth. (If a skin forms on top, give it a stir.)
Let the cake stand cool completely in the pan, then spread the glaze onto the cake, and serve directly from the pan.
STRAWBERRY SPOON CAKE
This is from Jerrelle Guy at The New York Times cooking enewsletter. For this recipe, Jerrelle wrote, "This unfussy cake with a top layer of jammy strawberries is so gooey it’s best to serve the whole thing with a spoon. The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries — frozen or fresh. If you’re using frozen, be sure to defrost them in the microwave first. Extract as much juice as possible from the fruit by macerating and mashing it, so that it lends the cake additional moisture while baking. Add a dash of freshly ground cardamom or ground ginger on top before baking it off, if you like, or some ribbons of fresh basil once it’s hot out of the oven. Whatever embellishments you decide on, burrowing warm spoonfuls of this cake beside scoops of vanilla ice cream is the most important thing."
Time: 30 minutes; plus cooling; Makes 4 servings
This was featured in "Sweet, Tender and Studded With Strawberries," and can be viewed online at https://cooking.nytimes.com/recipes/1021174-strawberry-spoon-cake.
Note: I highly recommend reading the article (link above); interesting reading, with links to a few more yummy recipes. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, you might seriously consider doing so. Lots of good food...
Ingredients
1/2 cup unsalted butter (1 stick), melted, plus more for greasing
5 ounces frozen and thawed or fresh, hulled strawberries (about 1 cup)
2/3 cup packed light brown sugar
1/2 cup whole milk, at room temperature
1/2 teaspoon kosher salt
1 cup all-purpose flour
1 teaspoon baking powder
Vanilla ice cream, for serving
Preparation
Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.
Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.
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