Baking can be an shared experience that will last a lifetime. Vivid memories of cinnimon frangrance, the smell of freshly peeled apples, chopped coconut fruit with an aroma of the tropical islands . How can anyone every forget tasting fresh picked strawberries with robust flavor.
Step 1 – Butter Up
Arrange a rack in center of oven; preheat to 425 degrees. Brush a 9″ cake pan with a least 1 1/2″ sides with 1 Tbsp. ‘melted butter’ (if using salted butter, omit salt before) Line bottom with a round of parchment paper and smooth.
Step 2 – From Freezer to Oven
Toss 20 oz. frozen sweet cherries, 2 Tbsp. sugar, 2 Tbsp. lemon juice, and 2 Tbsp. melted butter in pan. Bake until juices are syrupy and bubbling, 40-50 minutes. Let cool. set oven to 350 degrees.
Step 3 – Measure It Out
Whisk 2 cups all-purpose flour, 1 cup sugar, 2 tsp. baking powder, 1/2 tsp salt, and 1/4 tsp baking soda in a big bowl. Add 3 ‘large’ eggs, 1 cup sour cream, 5 Tbsp. melted butter, and 2 tsp. lemon zest.
Step 4 – No Lumps Allowed
Whisk to blend wet ingredients first, then incorporate the dry ingredients little by little. Once it’s all well mixed, whisk like someone stole your brand new cowboy boots, to smooth outthe batter and elimate lumps.
Step 5 – Lay It On Thick
Gently plop large dollops of batter over cherries – so as not to disturb too much of the cherry filling – and smooth surface. Don’t worry if the pan is still warm and some fruit juices pool around the batter along the sides.
Step 6 – Bake Off
Bake cake until top is golden brown, center springs bake when presses, and a toothpick inserted in the center comes out lean, 45-55 minutes bake time. Let cake cool in pan on a wire rack about 10-15 minutes.
Step 7 – Cherries On Top
Slide a paring knife around sides of pan to loosen, place rack over cake, and invert. Remove pan and peel away parchment paper – if any cherries cling to parchment, just tuck them back into place. Let cool completely.
Step 8 – The Finishing Touch
For a sweet-tangy finish, whisk 1 cup sour cream with 2 Tbsp. sugar in a small bowl and dollop over slices of cut pie. Store and serve at room temperature – 8 servings per cake should be suffienct to serve to hungry guest or family members with an insatible sweet-tooth.
Rhubarb- Custard Cake
Butter ab flour a 9″ diameter pan. Whisk 1 cup all-purpose flour, 3/4 tsp. baking powder, and 1/2 tsp. kosher salt in medium bowl.
Whisk 2 “large” eggs, 1 large “egg yolk”, and 1 1/2 cups sugara in a large bowl until very pale and thick, about 1 minute whisk time.
Whisk in 4 Tbsp. melted unsalted butter, 1/4 cup sour cream, 2 Tbsp. dark rum, and 2 tsp. finely grated lemon zest.
Add dry ingredients and fold until smooth; scrape into prepared pan. Arrange 12 oz. rhubarb stalks over batter, trimming as needed to fit. Sprinkle cake with sugar and bake in a 350 degree oven until golden brown, 45-55 minutes.
Transfer pan to a wire rack and let cake cool 10-15 minutes. Slide a knife around the sides of pan to loosen; unmold. Slide cake onto rack and let finishing cooling. Make approx. 8 servings. Supposedly the inside of this cake is nice and gooey, in a tasteful way; like the center of a chewy macaroon.
A few days ago I started my first blog with a dessert recipe that made me think of home. Even though, my preference for baking comes first there remains a part of me that wants to come up with creative recipes for ‘Beef Sliders.’
Ingredients: Provolone, and Swiss cheeses, potato slider buns, balsamic vinegar, ground beef (or, turkey) 20% fat seasoned with kosher salt, and freshly ground pepper.
Stay tuned for more tasty desserts and quick lunch time knacks. Haven’t written about the snacks yet, however, be prepare for an abundance of meals.
Namaste my friends,
Categories: Dustin Hendrix