STRAWBERRY RIPPLE CAKE
GREAT WITH COFFEE!! Reward yourself to this wonderful cake that is pretty enough to serve guests! Use either fresh or frozen strawberries. Very easy to prepare!
Provided by Seasoned Cook
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar. Add beaten egg and mix.
- Sift together flour, baking powder and salt. Add alternately with milk. Do not beat -- just fold lightly together. Pour one-half of batter into a greased 8 x 8 inch pan.
- Combine crushed strawberries, pecans, 1/4 cup sugar and nutmeg.
- Pour one-half of strawberry mixture over the batter in pan. Top with remaining cake batter, then the remaining strawberry mixture.
- Bake in a 375 degree oven for 35 to 40 minutes. Suggestion: Serve warm topped with whipped cream or cool whip.
CHAMOMILE TEA CAKE WITH STRAWBERRY ICING
This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn't required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.
Provided by Eric Kim
Categories cakes, dessert
Time 2h15m
Yield One 9-inch loaf
Number Of Ingredients 13
Steps:
- In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.
- Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn't boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.
- Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.
- Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.
- Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.
- While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners' sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.
- If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.
STRAWBERRY RIPPLE COFFEE CAKE
Make and share this Strawberry Ripple Coffee Cake recipe from Food.com.
Provided by Kathy-Lynn
Categories Breads
Time 50m
Yield 1 cake, 9-12 serving(s)
Number Of Ingredients 11
Steps:
- 1.
- Beat butter and sugar in large mixer bowl until light and fluffy.
- Add 3/4 cup of the flour; mix slowly just until mixture forms coarse crumbs.
- Set aside 2/3 cup of the crumb mixture.
- Add eggs, powder, salt, soda, cinnamon and nutmeg to remaining mixture in the bowl; beat until smooth.
- Add the remaining 1 1/4 cups flour 1/2 cup at a time alternating with the buttermilk, beating until smooth after each addition.
- Spread batter in a greased 9x9 square baking pan.
- Drop jam by teaspoons onto the batter; pull knife through the batter to give it a marbled effect.
- Sprinkle the reserved crumb mixture on top.
- Bake in a preheated 350F degrees oven until wooden toothpick inserted in centre is withdwarn clean, 30-35 minutes .
- Serve warm.
- Note: If you do not have buttermilk add two tablespoons of vinegar to a 1 cup measure then fill to 1 cup with milk.
- Stir and let sit for 5 minutes.
Nutrition Facts : Calories 348.7, Fat 15.2, SaturatedFat 9.2, Cholesterol 78.2, Sodium 440.7, Carbohydrate 48.6, Fiber 1, Sugar 23.7, Protein 5.1
RASPBERRY RIPPLE CHEESECAKE RECIPE BY TASTY
Here's what you need: digestive biscuit, unsalted butter, cream cheese, condensed milk, vanilla extract, raspberry, caster sugar, water
Provided by Dhruv Vohra
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- For the crust, whirl biscuits and melted butter in a food processor until a chunky crumb develops. Then dump the buttery cookie crumble into a springform pan, spreading the mixture evenly over the bottom and pushing it up against the edges so a nice crust develops.
- For the ripple, combine raspberries, sugar, and water in a pot over medium heat. Bring the mixture to a steady simmer, and let it bubble for 20-40 minutes, stirring occasionally, until the raspberries break down and it thickens into a cohesive sauce.
- For the filling, whisk together cream cheese and condensed milk, adding the extract along the way. Whisk until the ingredients are combined and the mixture is smooth. Pour the filling over the crust, spreading it evenly. Then add several dabs of the raspberry mixture on top. Run a couple of toothpicks or a skewer through the filling, from raspberry dab to raspberry dab, creating swirls throughout.
- Refrigerate for at least 3 hours.
- Enjoy!
Nutrition Facts : Calories 749 calories, Carbohydrate 67 grams, Fat 48 grams, Fiber 3 grams, Protein 11 grams, Sugar 42 grams
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STRAWBERRY TEA CAKES | KING ARTHUR BAKING
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Servings 13Calories 269 per servingTotal Time 1 hr 6 mins
- To make the dough: Place the confectioners’ sugar and freeze-dried strawberries in the bowl of a food processor. Process the mixture, pulsing occasionally, until powdered. Whisk the mixture through a fine-mesh strainer to remove any chunks or stray seeds.
- Mix the sugar, salt, baking powder, and butter until smooth. Scrape the bowl, then mix in the vanilla, flour, and egg.
- Press a level tablespoonful of dough into each well of the pan, using wet fingers to press it up the sides and leaving a well in the center.
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