Cake and summer go hand in hand like, oh wait – no one has ever said that because firing up an oven to make a cake that takes 60-plus minutes to bake in 90-plus weather is insanity. Or dedication. In this case it is a little bit of both. With each recipe fail came another round of testing until it yielded a payoff like the picture you see. That is, a cake laced with some strawberry jam, drizzled with a simple glaze and dusted with sliced almonds for a bit of textural contrast, and freeze dried strawberries for that extra strawberry flavor.
Now that we have the cake-ing out of the way. Let’s talk book. Oh. My. Gawd. My editor just sent me a video of her flipping through it. To say I’m excited is an understatement. I’m anxiously waiting for my copy, so stay tune on my social media for some big sneak peeks!
Until then, I’ll leave you with this cake – make it. It’s worth of every hot minute of heat.
A few notes to keep in mind:
- Definitely use a pan like a bundt cake or angel food cake pan, otherwise you could end up with a sunken center while the outer perimeter of the cake is baked through. It’s a thick batter that needs a center core for even baking. And yes, the cake does take anywhere from 60-75 minutes to bake. As I mentioned, it’s a thick batter and the jam slows down the baking even more.
- For the jam, I used Stonewall Kitchen’s Organic Strawberry Vanilla Jam. NOTE: this is not a sponsored post. I’m just a huge fan of Stonewall products and have been since I discovered their line back in 2000.
- The addition of freeze-dried strawberries folded into the jam is not necessary, but it does punch up the strawberry flavor that is slightly mellowed in the jam during the baking process.
- Of course you can skip the glaze and the extra toppings for a simple powdered sugar dusting. But you know me, and my inclination for cake bedazzling. If you do decide to finish the cake as seen in the picture, sprinkle the freeze-dried strawberries on top of the cake when ready to serve. Otherwise the moisture from the glaze will zap on the crispness out of the freeze-dried strawberries.
- 1 1.25oz. freeze-dried strawberries
- 1 8.25 oz. Stonewall Kitchen Strawberry Vanilla Jam
- 3 cups of all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1/4 cup vegetables oil
- 1 tablespoon vanilla extract
- 1 cup butter
- 2 cups granulated sugar
- 4 large eggs
- Glaze + Topping
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
- 1 drop of pink food coloring (optional)
- 2 tablespoons sliced almonds
- 3 tablespoons freeze dried strawberries.
To make jam: Place freeze dried strawberries in a food processor and pulse until crumbed, about 2-3 five second bursts. Fold crumbed strawberries into jam. Set aside.
To make cake: Heat oven to 350 degrees F. Lightly cover a 12 cup (or more) bundt cake pan with non-stick spray and dust with flour, tapping out any excess. In a large bowl whisk together flour, salt, baking powder and baking soda; set aside. Stir together buttermilk and oil; set aside.
In stand mixer bowl, fitted with a paddle attachment cream butter and sugar on medium high speed, about 3 minutes. Add the eggs one at a time, making sure each one is blended before the next addition.
Turn mixer to low, add the flour mixture in 3 additions alternating with the buttermilk mixture in 2 additions. Make sure each addition is well combined before adding the next. Pour half of the batter into the prepared bundt pan and layer with the strawberry jam. Pour remaining batter on top. Using a knife gently drag it through the batter to swirl the jam (do not over mix).
Bake the cake for 60 to 75 minutes. Check for doneness starting at 60 minutes. Cake is ready when toothpick inserted in the center comes out clean of wet batter. Transfer cake to a wire rack to cool for 10 minutes before inverting to release cake. Do not allow cake to cool completely in pan.
To make glaze: Whisk together powdered sugar and 3 tablespoons of milk, adding more milk 1 teaspoon at a time as needed to make glaze pourable.