Cake
If you love cake, today's post is sure to please. Check out the Strawberry Spoon Cake, the 7Up Sheet Cake (yes, you read that right!), and the rest of today's offerings. Enjoy!
DUMP CAKES
This recipe is from Ree Drummond at the Food Network.
Active Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 24 servings (each cake serves 12); Level: Easy
To view this online, click here.
Ingredients
Cherry-Pineapple Dump Cake:
One 21-ounce can cherry pie filling
One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces)
1-1/2 sticks (12 tablespoons) butter
Peach Dump Cake:
1 large can peaches in syrup
1 box white cake mix (18 ounces)
1-1/2 sticks (12 tablespoons) butter
Whipped cream, for serving
Directions
Preheat the oven to 350 degrees F.
For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.
TEXAS SHEET CAKE
This is from Genevieve Ko at The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "Expansive yet barely an inch tall, this chocolate-on-chocolate special of the Lone Star State starts with a cake that’s even lighter than devil’s food. A hot cocoa icing sheens its surface and soaks into the warm cake a bit, deepening its richness. Variations abound among cooks, but baking the batter in a shallow pan is key to achieving the just-right, fudgy-fluffy balance of icing to cake. While some recipes include pecans in the icing, this version keeps them on top of the cake so they stay crisp. It also calls for enough nuts to generously cover the whole top so there’s crunch in every bite. If you’d like, you can sprinkle the top with a little flaky or coarse salt too."
Time: 45 minutes, plus cooling; Yield: One 13-by-18-inch cake
This was featured in "Even the Sheet Cakes Are Bigger in Texas", and can be viewed online at https://cooking.nytimes.com/recipes/1022422-texas-sheet-cake.
Ingredients
For the Cake
1 cup unsalted butter, plus more for greasing the pan
2 cups chopped pecans
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 packed cup unsweetened natural cocoa powder
1 cup hot coffee or water
1/2 cup sour cream
2 large eggs, beaten
1 teaspoon pure vanilla extract
For the Icing
3/4 cup unsalted butter
1/3 packed cup unsweetened natural cocoa powder
1/4 cup whole milk
1 teaspoon pure vanilla extract
2-1/2 packed cups confectioners’ sugar
Preparation
Make the cake: Heat oven to 350 degrees. Butter a half-sheet pan (13-by-18-by-1-inch). Spread the pecans on a second half-sheet pan and bake until lightly toasted, 7 to 9 minutes.
Meanwhile, in a large bowl, whisk the flour, sugar, baking soda and salt, and make a well in the center. In a medium saucepan over medium heat, melt the butter, stirring often. Add the cocoa powder and stir well. Then add the hot coffee and boil for 30 seconds, stirring continuously. Pour the mixture into the well in the dry ingredients, then fold gently just until no traces of flour remain. Set saucepan aside without washing.
Whisk the sour cream, eggs and vanilla in a medium bowl. Pour into the chocolate mixture and fold gently until incorporated. Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out with a few crumbs, 18 to 20 minutes. Set the pan on a wire rack.
Right after the cake comes out of the oven, make the icing: Melt the butter in the reserved saucepan over medium heat, stirring often. Add the cocoa and stir until smooth and bubbling, then turn off the heat. Add the milk, vanilla and confectioners’ sugar, and stir until smooth. It’s OK if there are tiny lumps.
Pour the warm frosting over the warm cake and spread evenly. Sprinkle the toasted pecans all over the top and gently press into the icing. Cool completely in the pan on a rack. The cake keeps, tightly wrapped, at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 3 months. If needed, bring to room temperature before serving.
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.
RHUBARB-ALMOND CAKE
This is from Alison Roman, a Senior Food Editor for Bon Appetit. For this recipe, Alison wrote, "It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!"
Active Time: 40 minutes; Total Time: 2 hours; Makes 8 servings
To view this online, go to https://www.bonappetit.com/recipe/rhubarb-almond-cake.
Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup plus 3 tablespoons sugar, plus more for pan
1 pound rhubarb stalks, trimmed
1-1/4 cups all-purpose flour
3/4 cup blanched almonds
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 vanilla bean, split lengthwise
2 large eggs
1/4 cup plain Greek yogurt or sour cream
Special Equipment
One 11x8" tart pan or one 9"-diameter tart pan with removable bottom
Preparation
Preheat oven to 350°. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2" pieces.
Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
Place 1 cup butter and 3/4 cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 Tbsp. sugar.
Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
Do Ahead: Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.
DUMP CAKES
This recipe is from Ree Drummond at the Food Network.
Active Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 24 servings (each cake serves 12); Level: Easy
To view this online, click here.
Ingredients
Cherry-Pineapple Dump Cake:
One 21-ounce can cherry pie filling
One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces)
1-1/2 sticks (12 tablespoons) butter
Peach Dump Cake:
1 large can peaches in syrup
1 box white cake mix (18 ounces)
1-1/2 sticks (12 tablespoons) butter
Whipped cream, for serving
Directions
Preheat the oven to 350 degrees F.
For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.
TEXAS SHEET CAKE
This is from Genevieve Ko at The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "Expansive yet barely an inch tall, this chocolate-on-chocolate special of the Lone Star State starts with a cake that’s even lighter than devil’s food. A hot cocoa icing sheens its surface and soaks into the warm cake a bit, deepening its richness. Variations abound among cooks, but baking the batter in a shallow pan is key to achieving the just-right, fudgy-fluffy balance of icing to cake. While some recipes include pecans in the icing, this version keeps them on top of the cake so they stay crisp. It also calls for enough nuts to generously cover the whole top so there’s crunch in every bite. If you’d like, you can sprinkle the top with a little flaky or coarse salt too."
Time: 45 minutes, plus cooling; Yield: One 13-by-18-inch cake
This was featured in "Even the Sheet Cakes Are Bigger in Texas", and can be viewed online at https://cooking.nytimes.com/recipes/1022422-texas-sheet-cake.
Ingredients
For the Cake
1 cup unsalted butter, plus more for greasing the pan
2 cups chopped pecans
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 packed cup unsweetened natural cocoa powder
1 cup hot coffee or water
1/2 cup sour cream
2 large eggs, beaten
1 teaspoon pure vanilla extract
For the Icing
3/4 cup unsalted butter
1/3 packed cup unsweetened natural cocoa powder
1/4 cup whole milk
1 teaspoon pure vanilla extract
2-1/2 packed cups confectioners’ sugar
Preparation
Make the cake: Heat oven to 350 degrees. Butter a half-sheet pan (13-by-18-by-1-inch). Spread the pecans on a second half-sheet pan and bake until lightly toasted, 7 to 9 minutes.
Meanwhile, in a large bowl, whisk the flour, sugar, baking soda and salt, and make a well in the center. In a medium saucepan over medium heat, melt the butter, stirring often. Add the cocoa powder and stir well. Then add the hot coffee and boil for 30 seconds, stirring continuously. Pour the mixture into the well in the dry ingredients, then fold gently just until no traces of flour remain. Set saucepan aside without washing.
Whisk the sour cream, eggs and vanilla in a medium bowl. Pour into the chocolate mixture and fold gently until incorporated. Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out with a few crumbs, 18 to 20 minutes. Set the pan on a wire rack.
Right after the cake comes out of the oven, make the icing: Melt the butter in the reserved saucepan over medium heat, stirring often. Add the cocoa and stir until smooth and bubbling, then turn off the heat. Add the milk, vanilla and confectioners’ sugar, and stir until smooth. It’s OK if there are tiny lumps.
Pour the warm frosting over the warm cake and spread evenly. Sprinkle the toasted pecans all over the top and gently press into the icing. Cool completely in the pan on a rack. The cake keeps, tightly wrapped, at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 3 months. If needed, bring to room temperature before serving.
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.
RHUBARB-ALMOND CAKE
This is from Alison Roman, a Senior Food Editor for Bon Appetit. For this recipe, Alison wrote, "It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!"
Active Time: 40 minutes; Total Time: 2 hours; Makes 8 servings
To view this online, go to https://www.bonappetit.com/recipe/rhubarb-almond-cake.
Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup plus 3 tablespoons sugar, plus more for pan
1 pound rhubarb stalks, trimmed
1-1/4 cups all-purpose flour
3/4 cup blanched almonds
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 vanilla bean, split lengthwise
2 large eggs
1/4 cup plain Greek yogurt or sour cream
Special Equipment
One 11x8" tart pan or one 9"-diameter tart pan with removable bottom
Preparation
Preheat oven to 350°. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2" pieces.
Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
Place 1 cup butter and 3/4 cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 Tbsp. sugar.
Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
Do Ahead: Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.
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