The 20th of the month has arrived and that means that it is Cake Slice Bakers time again. For the first time ever there was a tie in the voting. Everyone in the group was given the choice to bake either of the cakes, or both. Naturally I choose to make both cakes, because the more the merrier! They are both very different cakes so I thought it would be fun to be able to do some comparisons between them. Before starting I immediately had in mind the one that I would prefer but only time would tell if I was right.
We are continuing to bake from Cake Keeper Cakes by Lauren Chattman. The first cake is a Fresh Strawberry Cake with White Chocolate Chips. I admit that I may not have made this cake had it not been one of our choices. It just seemed so sweet with the strawberries and the white chocolate chips. However, that is what I love about being part of this group, it makes you try things that you may have otherwise overlooked.
This is another snacking cake and it is very easy to put together. My daughter had some friends sleep over so they were quite anxious for it to come out of the oven. I managed to let it cool for the required five minutes and then I got it straight onto the cake plate for some photos. It probably was not the best idea to photograph a hot cake, especially when I tried to slice it, but the girls were hovering and looking at me with pleading eyes. I sliced the end off and cut it into pieces for them which bought me a little more photo time, but not long. Within 15 minutes half of the cake was already gone so they certainly enjoyed it. Mr. ATLATC headed out to a bike path clean up and took the remaining cake with him to be enjoyed after their hard work. He said that it didn't last long at all.
I felt a little different about it. I'm not saying that I didn't like it but I would certainly make a few changes before making it again. It was extremely sweet so I would cut down the amount of sugar and white chocolate chips. Part of the cake may look a little undercooked in the photos but this is just the warm melted chocolate chips. Also, my strawberries were quite large so I sliced them and then cut them in half. In future I think I would chop them a little bit smaller because I thought the pieces were still a little bit too big.
I am looking forward to seeing everyone's reaction to both of these cakes. Click here to see a list of all of the members blogs.
Please check back tomorrow for Part 2 of The Cake Slice and to see which cake was also chosen for this months' baking adventure.
Fresh Strawberry Cake with White Chocolate Chips
(Printer Friendly Recipe)
- 1 egg
- 1 egg yolk
- ½ cup sour cream
- ½ teaspoon grated lemon zest
- 2 teaspoons vanilla extract
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons (¼ stick) unsalted butter, softened
- 1 cup sugar
- 8 ounces strawberries, stemmed and sliced
- 1 cup white chocolate chips or chunks
- Heat the oven to 350°F.
- Grease an 8 inch square baking pan and dust it with flour, knocking out the excess.
- Combine the egg, egg yolk, sour cream, lemon zest and vanilla in a large measuring jug and beat lightly.
- Combined 1¼ cups of flour, baking powder, baking soda and salt in a medium bowl.
- Combine the butter and sugar in a large mixing bowl and cream with an electric whisk on medium high speed until fluffy, about 3 minutes. Scrape down the sides when necessary.
- With the mixer on medium low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
- Turn the mixer to low speed and add the flour mixture, ½ cup at a time. After the last addition mix for 30 seconds on medium speed.
- Combine the strawberries and remaining ¼ cup flour in a medium bowl and toss to coat.
- Fold the flour covered berries along with the chocolate chips into the batter using a spatula.
- Scrape the batter into the prepared pan and smooth the top with a spatula.
- Bake the cake until golden and a toothpick inserted in the center comes out clean, 45-50 minutes.
- Let the cake cool ion the pan for about 5 minutes, invert it onto a wire rack and then turn it right side up to cool completely.
- Cut into squares and serve.
Makes one 8 inch square cake.
Recipe from Cake Keeper Cakes by Lauren Chattman