Cakes & Pies
Strawberries & Cream Cake
by NICHOLAS AMMATURO on August 13th, 2010
I had mentioned in my post about Terry’s Strawberry salad, that I love using seasonal items and this is another perfect use for fresh strawberries. The recipe comes from The Hungry Mouse’s arsenal of recipe posts. I have never been unhappy with anything I’ve cooked off her website.
The best way to describe this cake is that its a strawberry shortcake party in your mouth, and no I am not referring to the cartoon character…although I wasn’t aware that she was a trademark of the American Greetings card company…who would have thought? Why the hell is her hat soooo big??
INGREDIENTS
- 3/4 cup sugar
- 4 Tbls. butter (that’s 1/2 a stick), softened
- 1 egg
- 3/4 cup heavy cream
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 cups strawberries, sliced
Oven Temp: 375 degrees F
Bake Time: 30 mins
As the Hungry Mouse had done, I used my stand mixer, but this can all be done by a hand mixer, or by hand.
Using a pen, trace out the bottom of a 9” pie pan and cut it out using scissors. You can just as easily cut a circle free-handed and just place it in as well. It doesn’t need to be exact. Then butter the pie pan and place the parchment round into the pan. Set the pan aside and preheat the oven to 375 degrees F.
Next, add the sugar into the stand mixer bowl. Slice up the butter and add to the bowl as well. Crack the egg into a bowl/measuring cup, then pour into the bowl too (I always do this to prevent shells going into the mix). Using the paddle attachment on the mixer, beat well to combine.
Pour the heavy cream into the mixture, along with the flour, baking powder and salt.
Beat on High to combine, until the dough begins to come together and resembles soft cookie dough. Over mixing will result in the cake not being as moist.
Once its mixed, stir in the sliced strawberries. Stir well to make sure the strawberries are throughout the whole dough, but try not to crush them. Pour out into the prepared cake pan and smooth out with the back of the spatula or a spoon.
Bake at 375 degrees for approx 30 mins. Test doneness with a toothpick (stick it into the middle and it should come out clean).
With the cake still in the pan, cool on a wire rack. When completely cool, run a knife around the edges of the pan and the cake should easily come out. You can also keep it in the pan and serve it from there. I topped it with a little powdered sugar and served with whipped cream.
Alane’s “Nearly” famous Blueberry tart
by NICHOLAS AMMATURO on April 29th, 2010
This has to be the most sought after recipe I have ever come in contact with. There isn’t a week that goes by that someone doesn’t mention it or ask me for it. It’s become a staple in my arsenal and I have made it more than anything else in the last five years.
I can only trace it back to my Aunt Patty’s sister-in-law, Alane. I don’t need to know any more than that. It’s been titled “Alane’s Blueberry Tart” in my folder for years now and it needs to be known as that. The ingredients are simple and can be easily stored in your pantry. This is the perfect dessert in a pinch and tastes like it was made professionally. You can use any fruit filling, cherry, apple and of course blueberry. I venture into the cherry realm every now and then, but for me, blueberry is the winner. The problem with canned blueberry is that you need to take out a mortgage to buy it, no but really it is rather expensive when compared to other canned fruits. It retails anywhere from $5.00 a can, all the way to $7.00. If you ever see it on sale, go nuts and fill your cart, call me while your at it, because I need some. I must warn you that when this starts baking, your kitchen is going to fill with the most amazing smell that reminds me of shortbread. You will be making this frequently, so get used to it.
I must thank Alane for sharing this with us years ago and now I am able to share it with everyone here. In the words of my Aunt Patty, “I frickin love her for that.”
Ingredients
- 3 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 sticks of butter (softened)
- 1 egg, add milk in a liquid measuring cup, till it makes 1/3 cup
- 1 can of Blueberry fruit filling (or any fruit)
- confectioners sugar, for dusting
Preheat your oven to 400 degrees F.
Work all dry ingredients and softened butter in a large bowl with a fork.
When mixed together, lightly beat the egg in the measuring cup and then add to the mixture
Continue working together with a fork, then use your hands to bring it all together
Grease a 10” spring-foam pan. spread half the dough on the bottom and slightly up the sides
Pour filling over the dough and spread out evenly with a spatula or butter knife, then break the rest of the dough into pieces and sprinkle on top
Bake for 35-45 mins @ 400 degrees F. I have noticed that my oven browns it up nicely within 35 mins. You want it to be golden brown, so keep your eye on it..
Let cool for 1 hour and sprinkle with confectioners sugar.
I couldn’t wait the whole hour, so I just started eating this piece I cut for the picture.
Continue to pass this recipe on, so that one day it could really be famous…because it should be.