Tuesday, June 8, 2010
This cake was made for Jeff, my husband, for his birthday.
It is actually the same concept and recipe that is normally used for strawberry cream cheese cupcakes, only in my case it took a larger pan and considerably longer time to bake.
VERY delicious and very different from anything cake or anything strawberry I have ever had so far.
You gotta try it !
HERE is my inspiration.
The recipe normally makes about 12 to 14 regular size muffins, or about 6 jumbo muffins.
1 cup whole milk (or, you can use something like 2/3 cup 2 percent milk, and 1/3 cup half-and-half mixed together)
1/2 cup unsalted butter
1 1/2 tsp. vanilla extract
1/8 tsp. almond extract
2 large eggs
2 cups AP flour
3/4 cup granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup fresh ripe strawberries chopped into very small pieces (the redder and sweeter, the better!)
4 oz. full-fat cream cheese, very soft
1 and 1/2 Tbsp. of liquid from one whole egg, beaten lightly
1/3 cup granulated sugar
1/4 tsp. vanilla extract
Put paper liners in the cups of your muffin pan, or use nonstick baking spray liberally.
If choosing to bake the full size cake, cut parchment paper and line your aluminum baking pan.
Cut up your berries and set them aside.
In a small bowl, mix together with a spoon the cream cheese, 1/3 cup sugar, 1 and 1/2 Tbsp. beaten egg, and 1/4 tsp. vanilla extract.
Mix until almost all the lumps are gone.
Set this aside, but don't chill it.
Melt the butter slowly in a sauce pan on low heat.
Add the vanilla extract, almond extract, and the milk into the butter, stirring to combine.
Cool until the mixture is just warm, then whisk in the eggs.
Thoroughly combine with a whisk, in a large mixing bowl, the flour, sugar, baking powder, and salt.
Make a well in the center of the dry ingredients.
Pour all of the butter and milk mixture into the dry ingredients, blending just until combined.
It's okay if a few little flour streaks are still evident.
Using a portion scoop, fill each muffin cup barely half full.
Scatter a few pieces of strawberry on top of each one.
Using a small spoon, dab a generous teaspoonful or so of the cream cheese mixture on top of the berries.
On top of that, add on another tablespoon or two so of the muffin batter.
On top of that, add a few more pieces of strawberry.
Push them in just slightly.
If they're well visible at this point, they'll still be visible after the muffins have baked.
Sprinkle the tops of the unbaked muffins very generously with coarse sugar, which lends a nice sparkle, and adds a little crunch.
Bake the muffins for about 15 to 18 minutes, until they're light golden on top and a toothpick inserted in the center comes out mostly clean.
If making the cake, bake for 45 to 55 minutes.
The middle of the cupcake should be kind of firm when lightly pressed with a finger.
Check on the muffins early, and if they're browning too fast, lightly cover the pan with a sheet of foil.
Let the muffins cool in the pan, on a rack, for a couple of minutes, then carefully remove them from the pan to cool on the rack.
Posted by Cat at 7:42 AM