Strawberries In Rose Cake with Lemon Glaze

Roses were my dear mother's favorite flower...I suppose that's why I was so drawn to the rose-pattern pan I used for this cake.  My daughter loves strawberry desserts; and for her birthday this past week, I chose a strawberry-yogurt cake to make in the rose cake pan which I had received as a gift from her.

When I was a little girl, I loved to sew, especially by hand.  I once drew Humpty Dumpty On A Wall on a cloth and slip-stitched the design.  I never took up needlepoint or embroidery, though I'm sure I would have enjoyed it. My grandmother left me the little tablecloth which I used as a backdrop for this cake photo shoot.  It probably served as a foyer table cover, or something similar...I just adore the detail. 

My family loved this moist, dense cake; and I know you and yours will enjoy it also...
 
                                         From My Recipe Garden

Inspired by Foodista

Approximately 8-10 servings

Ingredients

The Cake

Required:  Either a rose-pattern Bundt pan (mine came from Williams-Sonoma and measures 9") or a traditional 10" Bundt pan.  If you use the rose pan, pour the extra batter into a 8 1/2" x 4 1/2" loaf pan.

• 2 1/2 c. sifted all-purpose flour, divided
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• zest of 1 lemon (save for juicing*)
• 1 c. (2 sticks) butter, softened
• 2 c. granulated white sugar
• 3 eggs, room temperature (I most always bake w/room-temp eggs.)
• 1 TB lemon juice* (One lemon will yield approx. less than 4 TB...reserve leftover juice for the glaze.)
• 8 oz. plain or vanilla low-fat yogurt (The original recipe calls for Greek yogurt, if you'd prefer using that.)
• 12 oz. fresh (cleaned, stems removed), diced strawberries
• Non-stick baking spray

The Glaze

• 1 c. powdered sugar
• 2 TB lemon juice*

                                            Before The Drizzle

 

Directions

The Cake

1. Preheat the oven to 325º.
2. Sift together 2 1/4 c. flour, baking soda and salt.  Using a fork, stir in the lemon zest and set aside.
3. Cream the butter and sugar until light and fluffy. Scrape the bowl.
4. Beat in the eggs one at a time, just until incorporated.  Stir in 1 TB lemon juice. Scrape the bowl again.
5. Alternately beat in the flour mixture and the yogurt, just until well blended.  Scrape the bowl.
6. Toss the strawberries with the remaining 1/4 c. flour and use a spatula to gently fold into the batter.
7. Spray the Bundt pan, including the tube, well with the non-stick baking spray:  If you're using the rose Bundt pan, be sure to spray every crevice really well and spray a loaf pan for the extra batter.
8. Pour the batter into the pan(s):  If using the rose pan, fill about 2/3 full and pour the remaining batter into the loaf pan. To spread the batter evenly, place the pan(s) on the counter with a dish towel underneath; lift the pan(s) about 1-2" from the counter and gently drop the pan(s) a couple of times.
9. Bake the rose cake about 55 minutes; the extra batter in a loaf pan about 50 minutes; and if you choose the traditional Bundt cake, about 60 minutes.  When done, a toothpick inserted into the center of the cake will come out clean and the cake will pull away from the sides of the pan.
10. Cool in the pan(s) on a wire rack overnight. 
11. To release from the rose pan, run a very thin-bladed knife around the tube, then turn the pan onto a cake platter and give the pan a hard tap with the palm of your hand.  While holding the pan to the platter, shake it carefully until the cake releases.

The Glaze

Whisk the 2 TB lemon juice with the powdered sugar.  Using the whisk, drizzle the glaze over the top of the cake.  For the rose cake, use about 1/2 of the glaze so the rose pattern will remain clear and serve the remainder of the glaze on the side.

                              A Little Drizzle And Starting To Bloom

   
                     
Share the beauty of spring...

                                      Plucked And Ready to Enjoy!

Printable Recipe

Brownie Sandwich-Cookie Cake with Nutella/Peanut-Butter Filling ~ A Tribute to Oreo Cookie's 100th Anniversary ~

I've become pretty lazy over the years with my cake decorating and that's why I love cake pans with patterns...it's like having an instantly decorated cake without the effort!  When I first saw the sandwich-cookie pans in a Williams-Sonoma catalog a couple of years ago, I told my daughter that was a gift I'd love to receive.

I made my first sandwich-cookie cake using the chocolate cake recipe that came with the pans, and it was very good.  The next time I used these pans, I made vanilla cake layers, but the chocolate layers show the detail better.  I do love the versatility of the cake made with these pans...you can fill the cake with ice cream if you like (directions come with the pans), but I've not tried that yet.  Outside of a little effort required in releasing the layers from the pans, you'll find this cake really easy to make.

In tribute of the Oreo Cookie's 100th Anniversary this past week,  I chose to make this sandwich-cookie cake for my son-in-law's birthday, also this past week, adapting my recipe for Fudgy, Classic Brownies.  Because he loves just about anything with peanut butter, I developed a Nutella/peanut-butter filling.  The filling is rich, but not as heavy as a typical peanut-butter frosting. Ideally, make the cake the day before and cool in the pans overnight for a better release.

                    This Cake Is Sandwiched with Plenty of Filling!

                               
Approximately 10-12 servings

Ingredients

The Cake Layers

Required:  Two each sandwich-cookie cake pans. The ones I have from Williams-Sonoma measure about 8 3/4" ea.  If you use regular cake pans, I would recommend 8" pans for this recipe.

• butter-flavored cooking spray for greasing pans
• 4 large eggs
• 2 c. granulated sugar
• 1/4 tsp. salt
• 1/3 c. butter (important to use the real thing!)
• 4/ea. 1 oz. squares unsweetened baking chocolate
• 1 c. sifted all-purpose flour
• 1 tsp. pure vanilla extract

The Filling

• 1 lb. powdered sugar
• 1/2 c. (1 stick) butter, room temperature, cut into large cubes
• 1/2 c. Nutella
• 1/2 c. creamy peanut butter
• 1/4 tsp. kosher salt
• 1/2 c. evaporated milk
• 2 tsp. pure vanilla extract

Directions

The Cake Layers

1. Preheat the oven to 325º.  
2. Spray the pans very well with the butter-flavored cooking spray, making sure to thoroughly coat the details and crevices, especially the sides.
3. Beat the eggs until light (don't overbeat or the crust will separate from the cake), then gradually mix in the sugar and salt.
4. Melt the butter and chocolate together in the microwave on medium heat for about one minute. Remove from the microwave and stir until fully melted and combined. Immediately mix thoroughly into the egg mixture.
5. Stir in the flour and then the vanilla.
6. Divide the batter equally between the pans.  (To achieve equal distribution, I weigh the pans with the batter in them.)  Spread the batter as evenly as possible.
7. Bake for about 25 minutes. The tops will appear crusty, but the insides should be moist and fudgy, and an inserted toothpick should come out barely wet, almost dry.
8. Cool in the pans ideally overnight. The layers will settle a little in the middle.
9. To release the cakes from the pans, very carefully run a sharp, very thin-bladed knife around each groove on the sides of the pans.  Hold each pan over a plate and give a good, if not a hard, tap. (Releasing the cake from the pans requires some patience, but the end results are well worth the effort!)  Handle with care, so the cake doesn't crack, but if a little separates, just press it back with your hands.

The Filling

Beat well the powdered sugar with the butter, Nutella, peanut butter and kosher salt.  Add the evaporated milk and vanilla and beat until creamy.

Completing The Sandwich-Cookie Cake

Very carefully transfer one layer of the cake with the printed side down onto a cake platter.  Spread the first layer with all of the filling, but not all the way to the edge (about 1/4" from the edge).  Carefully place the second layer with the printed side facing up on top of the filling.  (The filling will spread further after you place the second layer on top of it.)

So, Happy Birthday Oreo Cookie Sandwich and Happy Birthday to my favorite son-in-law!  Enjoy!

                                     Yes, We Just Dug Right In!

Printable Recipe


Disclosure:  I have not been compensated by, nor communicated with, Williams-Sonoma in any respect regarding endorsement. Their sandwich-cookie cake pan set simply happens to be the set I have.