Tuesday, April 17, 2012
I love strawberries. I mean I really, REALLY love strawberries. Strawberries and whip cream, strawberries and chocolate, strawberry milkshakes, strawberry ice cream, strawberry coke floats. I don't care, as long as it has a nice natural strawberry flavor and I can have all of it. Strawberry is on the top of my list of favorite flavors, right along with anything chocolate/peanut butter. But anyway, enough about my fascination.
I bought this wonderful book full of great cakes that has this lovely recipe for a white chocolate strawberry cake and I knew I had to try it. Of course, I have had the book for over a year and haven't baked a single thing from it but that's not important.
The book, Cake Keeper Cakes by Lauren Chattman is worth it if you like snacking cakes (it is the best way to describe it). Think pound, loaf, bundt or crumb type of cakes. No stack cakes covered in icing in this book. The types of cake you can have for breakfast or a snack or with some tea or coffee without the guilt (or something like that). I may not know what I am talking about since we never have guilt when it comes to cake, in any shape or form in this house.
Now onto this cake, it was delicious. Sweet, but not to sweet. Moist and flavorful. I had some strawberry in every bite. Totally worth making at least once. I doubt it will last long if you do.
Here is the original recipe and my changes are at the end.
White Chocolate Strawberry Cake
Recipe from Cake Keeper Cakes by Lauren Chattman
1 large egg
1 large egg yolk
1/2 cup sour cream
1/2 teaspoon grated lemon zest
2 teaspoons vanilla extract
1 1/2 cups AP flour, unbleached
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 stick (6 Tablespoons) unsalted butter, room temperature
1 cup sugar
8 oz strawberries, stemmed and sliced
1 cup white chocolate chips
Preheat the oven to 350F.
Grease and flour an 8 inch square baking pan (I used pan grease and had no sticking problems)
Combine the egg, egg yolk, sour cream, lemon zest and vanilla in a measuring cup or bowl and mix the ingredients together and set aside.
Combine 1 1/4 cups flour , baking powder, baking soda and salt into a bowl. Whisk together and set aside.
Beat the butter and sugar together with a mixer on medium/high speed until combined and light and fluffy.
Turn the mixer to medium/low speed and slowly pour the egg/sour cream mixture into the bowl. Make sure to scrap down the sides of the bowl as needed.
Then slowly add the flour mixture, 1/2 cup at a time until all of the mixture is combined making sure to keep the mixer on 30 seconds after the last addition. Make sure to scrap down the sides of the bowl as needed to make sure all of the ingredients are mixed thoroughly.
Toss the strawberries with the remaining 1/4 cup flour and add to the mixture along with the white chocolate chips. Slowly mixing them with a spatula.
Pour the batter into the pan and cook for 45-50 minutes. My cake was done at around 35-40 mark so just start watching it around 30 minutes.
My changes are as follows:
I added at least 8.5 oz , probably closer to 9 oz of strawberries to the batter and I didn't slice them but cut them into tiny chunks
I added a little more than 1/2 cup of sour cream.
I also added a little more than 1 cup of white chocolate chips
I am not sure if by adding the extra ingredients if it changed the moistness of the cake or not but this cake came out perfect for me.
Whatever you do, make sure to go buy some strawberries or go pick some and make this cake. You will not regret it.