FRESH STRAWBERRY BUNDT CAKE RECIPE - NYT COOKING
Strawberries from the farmers' market are tiny, packed with flavor, red all of the way through, and they put their supermarket counterparts to shame. This summery Bundt packs a double dose of strawberry flavor, so use the very best ones you can find. (You'll need 1 pound of strawberries for the cake and glaze.) A couple of tips for Bundt unmolding success: Make sure to butter and flour the pan generously and evenly, and let the cake cool for 15 minutes on a cooling rack, then flip it out on to the rack to cool completely. Don’t worry too much if your cake isn’t perfect: The blanket of pink glaze will cover many mistakes.
Provided by Yossy Arefi
Total Time 2 hours
Yield 12 servings
Number Of Ingredients 15
Steps:
- Make the cake: Position a rack in the center of the oven and heat oven to 325 degrees. Carefully butter and flour a 16-cup Bundt pan, making sure to get in all of the cracks and crevices.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until combined. Add lemon zest, and then cream the mixture until light and fluffy on medium-high speed, about 5 minutes.
- With the mixer on low, add the eggs one at a time, making sure each egg is completely incorporated before adding the next. Add the yogurt, lemon juice and vanilla, and stir on medium speed to combine, scraping the sides of the bowl as necessary to incorporate all the ingredients. The mixture may curdle a bit, but don’t worry too much about it.
- Add the flour mixture all at once and mix on low until almost completely combined.
- Remove the bowl from the mixer, scrape and fold any excess flour into the batter, and scoop out roughly 1/2 cup/100 grams of batter. Drop tablespoons of batter into the bottom of the prepared pan, and smooth into the bottom of the pan. (This batter will prevent the strawberries from sinking to the bottom of the pan and sticking.) Add the chopped strawberries to the remaining batter in the bowl and gently fold in until the strawberries are evenly distributed. The batter will be thick.
- Spoon the batter evenly into the pan, smooth the top and tap the pan firmly on the counter a few times to release any large air bubbles. Bake the cake until golden brown and a skewer inserted into the center comes out clean (a few small crumbs are O.K.), about 70 minutes. Cool the pan on a rack for 15 minutes, then turn the cake out onto the rack to cool completely.
- When the cake is cool, make the glaze: In a medium bowl, use a fork to mash the reserved 1/4 cup/40 grams of strawberries. Whisk in the confectioners' sugar and 2 teaspoons of lemon juice. The glaze should be thick but just pourable. If it seems thin, add a bit more confectioners' sugar; if it is too thick to stir, add a bit more lemon juice. Pour the glaze evenly over the cake (you can glaze it over a rack if you prefer to let the excess glaze drip off), let it set for a few minutes and serve. Once the glaze has dried completely, refrigerate any leftover cake, loosely draped with plastic wrap.
Nutrition Facts : @context http//schema.org, Calories 460, UnsaturatedFatContent 5 grams, CarbohydrateContent 79 grams, FatContent 14 grams, FiberContent 2 grams, ProteinContent 6 grams, SaturatedFatContent 8 grams, SodiumContent 327 milligrams, SugarContent 53 grams, TransFatContent 0 grams
FRESH STRAWBERRY BUNDT CAKE RECIPE - NYT COOKING
Strawberries from the farmers' market are tiny, packed with flavor, red all of the way through, and they put their supermarket counterparts to shame. This summery Bundt packs a double dose of strawberry flavor, so use the very best ones you can find. (You'll need 1 pound of strawberries for the cake and glaze.) A couple of tips for Bundt unmolding success: Make sure to butter and flour the pan generously and evenly, and let the cake cool for 15 minutes on a cooling rack, then flip it out on to the rack to cool completely. Don’t worry too much if your cake isn’t perfect: The blanket of pink glaze will cover many mistakes.
Provided by Yossy Arefi
Total Time 2 hours
Yield 12 servings
Number Of Ingredients 15
Steps:
- Make the cake: Position a rack in the center of the oven and heat oven to 325 degrees. Carefully butter and flour a 16-cup Bundt pan, making sure to get in all of the cracks and crevices.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until combined. Add lemon zest, and then cream the mixture until light and fluffy on medium-high speed, about 5 minutes.
- With the mixer on low, add the eggs one at a time, making sure each egg is completely incorporated before adding the next. Add the yogurt, lemon juice and vanilla, and stir on medium speed to combine, scraping the sides of the bowl as necessary to incorporate all the ingredients. The mixture may curdle a bit, but don’t worry too much about it.
- Add the flour mixture all at once and mix on low until almost completely combined.
- Remove the bowl from the mixer, scrape and fold any excess flour into the batter, and scoop out roughly 1/2 cup/100 grams of batter. Drop tablespoons of batter into the bottom of the prepared pan, and smooth into the bottom of the pan. (This batter will prevent the strawberries from sinking to the bottom of the pan and sticking.) Add the chopped strawberries to the remaining batter in the bowl and gently fold in until the strawberries are evenly distributed. The batter will be thick.
- Spoon the batter evenly into the pan, smooth the top and tap the pan firmly on the counter a few times to release any large air bubbles. Bake the cake until golden brown and a skewer inserted into the center comes out clean (a few small crumbs are O.K.), about 70 minutes. Cool the pan on a rack for 15 minutes, then turn the cake out onto the rack to cool completely.
- When the cake is cool, make the glaze: In a medium bowl, use a fork to mash the reserved 1/4 cup/40 grams of strawberries. Whisk in the confectioners' sugar and 2 teaspoons of lemon juice. The glaze should be thick but just pourable. If it seems thin, add a bit more confectioners' sugar; if it is too thick to stir, add a bit more lemon juice. Pour the glaze evenly over the cake (you can glaze it over a rack if you prefer to let the excess glaze drip off), let it set for a few minutes and serve. Once the glaze has dried completely, refrigerate any leftover cake, loosely draped with plastic wrap.
Nutrition Facts : @context http//schema.org, Calories 460, UnsaturatedFatContent 5 grams, CarbohydrateContent 79 grams, FatContent 14 grams, FiberContent 2 grams, ProteinContent 6 grams, SaturatedFatContent 8 grams, SodiumContent 327 milligrams, SugarContent 53 grams, TransFatContent 0 grams
FLUFFY TWO STEP CHEESECAKE I RECIPE | ALLRECIPES
From allrecipes.com
THE FLUFFERNUTTER | MARSHMALLOW FLUFF
From marshmallowfluff.com
RECIPES | IMPERIAL SUGAR
From imperialsugar.com
PROTEIN & FIBER BAR FLUFFY SALTED TOFFEE PRETZEL (7CT ...
From dietdirect.com
OREO DIRT CAKE {NO BAKE DESSERT} | THE BEST CAKE RECIPES
From thebestcakerecipes.com
LINDA'S LOW CARB MENUS & RECIPES - DESSERT RECIPES
From genaw.com
33 EASY TRIFLE RECIPES FOR YOUR HOLIDAY MEAL - DELISH
From delish.com
51 BEST PEANUT BUTTER DESSERT RECIPES | RECIPES, DINNERS ...
From foodnetwork.com
SWEET TART PASTRY RECIPE | ALLRECIPES
From allrecipes.com
HOME - BROMA BAKERY
From bromabakery.com
HOME - BROMA BAKERY
From bromabakery.com
PEANUT BUTTER PIE RECIPE - AMANDA'S COOKIN' - PIES & TARTS
From amandascookin.com
100 RECIPES TO MAKE IN YOUR STAND MIXER | EPICURIOUS ...
From epicurious.com
NO-BAKE PEANUT BUTTER PIE - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
3-INGREDIENT REESE'S FUDGE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
MOLLY YEH'S RECIPES — MOLLY YEH
From mynameisyeh.com
HOMEMADE ICE CREAM RECIPES FOR THE ICE CREAM MAKER - A ...
From afoodloverskitchen.com
HOMEMADE REESE'S PEANUT BUTTER CUPS | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
EASY NO - BAKE CHEESECAKE - RECIPE | COOKS.COM
From cooks.com
IF YOU HAVE AN EGG YOU HAVE HOPE – WEIGHT WATCHERS ...
From ifyouhaveanegg.com
65 COOKIE RECIPES YOU SHOULD BAKE RIGHT NOW
From msn.com
PIONEER WOMAN COWBOY COOKIES - THE SOCCER MOM BLOG
From thesoccermomblog.com
REESE'S PEANUT BUTTER FLUFF - MOM ON TIMEOUT
From momontimeout.com
65 COOKIE RECIPES YOU SHOULD BAKE RIGHT NOW
From msn.com
PIONEER WOMAN COWBOY COOKIES - THE SOCCER MOM BLOG
From thesoccermomblog.com
REESE'S PEANUT BUTTER FLUFF - MOM ON TIMEOUT
From momontimeout.com
CHOCOLATE CAKE WITH PEANUT BUTTER ... - THE BEST CAKE RECI…
From thebestcakerecipes.com
BEST PEANUT BUTTER BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
REINDEER NOSES (3-INGREDIENT DESSERT!) - GONNA WANT SECONDS
From gonnawantseconds.com
70 TOP-RATED DESSERT RECIPES TO TEMPT YOU ALL YEAR ...
From southernliving.com
THE MOST SEARCHED CHRISTMAS COOKIES IN ALL 50 STATES
From buzzfeed.com
PEANUT BUTTER LASAGNA - DELICIOUS & COMFORTING SIMPLE …
From spendwithpennies.com
THE ULTIMATE LIST OF CHRISTMAS BAKING IDEAS - BROWN EYED BA…
From browneyedbaker.com
75 BEST KETO COOKIE RECIPES - LOW CARB & GLUTEN FREE
From ibreatheimhungry.com
CHOUX AU CRAQUELIN RECIPE - SERIOUS EATS
From seriouseats.com
CHOCOLATE PUDDING CAKE {BAKE IN 30 MINUTES!}
From spendwithpennies.com