CAKE SPOON RECIPES

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STRAWBERRY SPOON CAKE RECIPE - NYT COOKING



Strawberry Spoon Cake Recipe - NYT Cooking image

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.

Provided by Jerrelle Guy

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

1/2 cup/115 grams unsalted butter (1 stick), melted, plus more for greasing
5 ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup)
2/3 cup/150 grams packed light brown sugar
1/2 cup/120 milliliters whole milk, at room temperature
1/2 teaspoon kosher salt
1 cup/130 grams all-purpose flour
1 teaspoon baking powder
Vanilla ice cream, for serving

Steps:

  • 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.

CAKE AND SPOON'S ZUCCHINI CAKE WITH LEMON GLAZE AND ...



Cake and Spoon's Zucchini Cake with Lemon Glaze and ... image

Provided by Cooking Channel

Categories     dessert

Total Time 2 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 1 cake

Number Of Ingredients 15

Unsalted butter, for greasing pans
1 1/3 cups all-purpose unbleached flour, plus more for flouring pans
1 cup granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup vegetable oil
1/4 cup lemon zest
3 large eggs
1 1/2 cups shredded fresh zucchini (preferably locally grown)
1 cup toasted, chopped walnuts, plus extra, for topping
1 1/4 cups confectioners' sugar
1/4 cup fresh lemon juice
1 tablespoon lemon zest
Store-bought or homemade cream cheese icing of your choosing, for topping

Steps:

  • For the zucchini cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch round or 8-inch square cake pans, or one 13- by 9-inch rectangular cake pan.
  • Into a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder and salt. In a separate small bowl, whisk together the vegetable oil, lemon zest and eggs. Using a rubber spatula, stir the egg mixture into the flour mixture until just combined. Fold in the shredded zucchini and chopped walnuts. Spread the cake batter evenly in the desired cake pans.
  • Bake until a toothpick inserted into the center comes out clean and the cake springs back slightly when touched and just pulls away from the side of the pan, 30 to 40 minutes.
  • Remove the cakes from the pans when completely cooled.
  • For the lemon glaze: Whisk together the confectioners' sugar, lemon juice and lemon zest until combined to the desired consistency.
  • To assemble: Brush the bottom cake layer with the lemon glaze and apply a layer of cream cheese icing. Top with the second layer and repeat with the glaze and icing. Top with toasted walnuts.

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