Strawberry Pound Cake

In the spirit of full disclosure, I feel like I should give this post a theme. Let’s call it “When Things Don’t Turn Out The Way You Want Them To, But It’s Okay.”

This cake didn’t turn out the way that I wanted it to. But it’s okay. So, I’m sharing it anyway.

A Poke Cake is a dessert where a baked, still warm cake gets holes poked through it while it’s still in the pan, then a warm liquid (usually a custard or curd) gets poured into the holes. Once it’s given time to set up, the liquid in the poked holes forms a pretty streaky filling in the cake.

That’s how it’s supposed to work.

But, as y’all can see: there is no streaky filling in my cake.

Those of you who are bakers know how this story goes. You try out a new recipe and hope for the best…and sometimes the best just doesn’t happen. It’s not the worst–but it’s not best either.

Had everything with this cake gone exactly according to my plan, then you guys would currently be able to see pretty strawberry streaks running up and down, all the way through it. Y’know, the way a Poke Cake is supposed to look. But unfortunately, things didn’t go according to plan. The cake itself baked up beautifully. The strawberry filling came together easily. But when it came time to poke the cake full of holes and pour the filling over the top so that it could seep inside, for some reason it just didn’t budge.

Bummer.

Some of you may be wondering, if the Strawberry Poke Cake didn’t work out, then why are you still posting the recipe, Jess?

Well first, it was still an absolutely delicious pound cake.  Second, although it may not qualify as a Poke Cake,  there was still a delicious strawberry filling on one side, and an equally delicious strawberry icing on the other. In light of that, I saw no reason why it couldn’t qualify as a Strawberry Pound Cake.

Third, I thought that maybe I’d go ahead and post the recipe anyway to see if one of you wanted to try it and might have better success than I did. Then maybe, you’ll come back here and post a comment to let me know how it turned out, and I can try to gauge where the heck I went wrong 😉

Regardless, this one of those”When Things Don’t Turn Out The Way You Want Them To, But It’s Okay.” recipes, and I hope that it’s enjoyed.

*******************************************************

Strawberry Pound Cake

Recipe Adapted from MyRecipes.com

Ingredients

  • 1 1/2 cups (12 oz.) unsalted butter, softened
  • 3 1/2 cups sugar, divided
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 4 cups all purpose flour
  • 3/4 teaspoon salt, divided
  • 1 cup half and half
  • 2 cups fresh strawberries, chopped
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 3 cups powdered sugar

Directions

Preheat oven to 350 degrees Fahrenheit. Grease and flour a Bundt pan or tube cake pan (at least 10 cup capacity).

Combine the flour and 1/2 teaspoon of the salt together in a medium size bowl and set aside.

Cream together the butter and 3 cups of the sugar together in the bowl of a standing mixer fitted with the paddle attachment on medium speed (or use a handheld mixer and a large bowl).

Add the eggs, one at a time, mixing on low speed just until combined. Add the extracts.

Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture; beat on low speed just until combined after each addition.

Pour batter into a greased and floured Bundt pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour and 15 minutes. (Pound cake is done at an inner temp of 195 degrees Fahrenheit)

Meanwhile, during last 20 minutes of the cake’s baking, pulse strawberries and remaining 1/2 cup sugar and 1/4 teaspoon salt in a blender or food processor until smooth, about 45 seconds. Use a spatula to press the mixture through a fine wire-mesh strainer into a bowl; discard solids. Set aside 1/2 cup strawberry mixture.

Whisk together water and cornstarch in a small bowl. Combine cornstarch mixture and remaining strawberry mixture in a small saucepan. Cook over medium-high, whisking constantly, until mixture comes to a simmer. Reduce heat to medium, and cook, whisking constantly, just until mixture begins to thicken, about 1 minute. Remove from heat.

Cool cake in pan on a wire rack 5 minutes. Using a long wooden skewer, poke holes about 1/2 inch apart into bottom of cake, wiggling skewer slightly to make holes about 1/8 inch wide. (Do not poke skewer all the way through top of cake.) Pour warm strawberry syrup over cake. Let stand until syrup is absorbed and pan is still warm but cool enough to handle, about 45 minutes.

Lay a piece of aluminum foil on top of a wire rack and lightly spray with cooking spray. Invert cake onto rack, and cool completely, about 1 hour.

Whisk together powdered sugar and reserved 1/2 cup strawberry mixture in a medium bowl until smooth. Use a fork to drizzle evenly over cooled cake. Allow to sit for about 20 minutes to allow the icing to harden.

Sharing at Fiesta Friday #277, co-hosted this week by Diann @ Of Goats and Greens and Jhuls @ The Not So Creative Cook.

Blueberry Crumble Muffins

Blueberry Muffins1TAGGED

It’s the first day of May, and for me that’s really good news. Why? Well, besides the fact that Mother’s Day, Memorial Day and Cinco De Mayo is coming up pretty soon ,  I’ve always just really, really liked the month of May a lot. My birthday is in September but if I had a choice of when I was born, it would be in the month of May. If I was engaged to be married (which I’m not, nor am I evenly remotely close to being), I would want my anniversary to be in the month of May. If I had any children (I definitely don’t, my 1 year old niece is plenty, k thanks), I would want at least one of them to be born in May. It may be random, but I’m just really fond of May.

Blueberry Muffins3TAGGED

So, because May feels like a holiday to me, I decided to put up some random facts and trivia about it:

  • May was once considered a bad luck month to get married. There is a poem that says “Marry in May and you’ll rue the day.” (Ummm, okay. Never mind about the wedding part I said earlier. Eh, Just kidding, I don’t care about superstitious nursery rhymes.)
  • May 11th- Eat What You Want Day (Great ‘holiday’. I personally think that it should ‘celebrated’ every day, but that’s just me.)
  • The United Kingdom celebrates May as the National Smile Month. (Awww, that’s schweet).
  • Celebrities I love that were born in the month of May: George Clooney, Emilia Clarke, Dwayne ‘The Rock’ Johnson, Henry Cavill, Bono, Stevie Wonder, Ian McKellen, Jamie Oliver, John C. Reilly, Kim Fields, Dule Hill

Blueberry Muffins2TAGGED

See, all that proves that May is just full of all kinds of goodness. What about you guys? Anyone have a birthday in May? How about a wedding anniversary? Any great May stories to share? I’m all ears.

Okay, now onto the food.

True story: I actually didn’t use to like blueberries. I know, right?  The heck was the matter with me? I can’t really explain it, but the taste of them just wasn’t my cup of tea, whether it was raw blueberries or the flavor of blueberry baked goods.

Blueberry Muffins5TAGGED

Luckily, I got over all that foolishness and found out that blueberries were friggin delicious. They’re even better when made into baked goodies. Those, I just can’t get enough of. Like blueberry muffins; pretty much one of the best snacks, breakfasts and sweets ever, right?

This recipe is another one of the ones that I tried out when I first began cooking for myself. It was huge hit, and I’ve made them several times over the past few years with great results every time. These blueberry muffins aren’t your typical ones either; for one, they’re flavored with lemon zest, which is such a great flavor contrast to the sweetness of blueberries. the best part though, is the crumble streusel topping that’s baked on top. I could eat that stuff all on it’s own. I could also see these muffins made with other types of berries too- raspberry or blackberry would probably be just as good.

*******************************************************

Blueberry Crumble Muffins

Recipe Courtesy of Great American Baking

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 Cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries
  • 2 large eggs
  • 1 cup low fat sour cream
  • 1/4 cup vegetable oil
  • 1 tablespoon grated lemon zest
  • 2 teaspoons vanilla extract

    Streusel

  • 3 tablespoons all purpose flour
  • 2 tablespoons rolled oats
  • 2 tablespoons firmly packed light brown sugar
  • 1 teaspoon grated lemon zest
  • 2 tablespoons (1/4 stick) butter, softened

Directions

1. Preheat oven to 400° F. Lightly spray a 12 cup muffin pan with nonstick cooking spray.

2. For the muffins, combine the flour, sugar, baking powder, baking soda and salt in a medium bowl.

3. Place the blueberries in another medium bowl. Sprinkle the blueberries with 1 tablespoon of the flour mixture. Toss to coat the blueberries.

4 . Place eggs in a medium bowl and beat lightly. Add the sour cream, oil, lemon zest and vanilla. Mix well.

5. Pour the sour cream mixture over the flour mixture and stir just until moistened. Gently fold in the coated blueberries. Divide the batter evenly among the prepared muffin cups, filling each about half full.

6. For the streusel, combine the flour, oats, brown sugar, lemon zest and butter in a small bowl. Mix well. Sprinkle the streusel over the batter in the muffin cups.

7. Bake until lightly golden brown, 15-18 minutes. Serve warm or at room temperature.

Enhanced by Zemanta