Strawberry Pazzo Cake With Herbed Crme Frache Recipes

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STRAWBERRY PAZZO CAKE WITH HERBED CRèME FRAîCHE

Provided by Michael Chiarello

Categories     Cake     Berry     Dairy     Fruit     Herb     Dessert     Bake     Easter     Mother's Day     Strawberry     Spring     Summer     Anniversary     Shower     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 20



Strawberry Pazzo Cake with Herbed Crème Fraîche image

Steps:

  • For the Crème Fraîche: Stir together the crème fraîche and the herbs. Refrigerate and let sit for 30 minutes or overnight.
  • For the Cake: Butter a 9-inch cast-iron skillet or 8-by-8-inch enameled cast-iron baking pan (if cooking in the grill) or standard 8-by-8-inch baking pan (if baking in your oven). (Don't put a standard baking pan inside your grill or over a fire.) Ignite the coals, turn a gas grill to high, or preheat an oven to 350°F.
  • Whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, cream the butter and sugars on medium speed until the mixture looks creamy, about 3 minutes. Slowly add the egg, milk, and vanilla and mix just until combined. Gradually add the flour mixture, mixing just until smooth with a creamy texture.
  • Pour the batter into the buttered pan. Arrange the strawberry halves, cut-side down, on top of the cake batter. Don't overlap the berries; use just enough strawberries for one layer and set aside the rest to use as garnish.
  • TO BAKE IN A GRILL: When the grill reaches 350°F, slide in the cake, resting the pan on the grill rack, close the grill's lid and let it bake for at least 20 minutes with the grill lid closed. Test the cake: It's done when a skewer inserted into the center (but not in a strawberry) comes out clean and the cake is golden brown on top.
  • TO BAKE IN AN OVEN: Bake for 10 minutes and then decrease the heat to 325°F and bake for an additional 45 to 50 minutes. The cake is done when a skewer inserted into the center (but not in a strawberry) comes out clean and the cake is golden brown on top.
  • For the Glaze: While the cake is baking, in a small pan combine the balsamic vinegar, sugar, and black pepper. Bring to a boil over high heat and remove from the heat right away. Set it aside until the cake has baked. It should be the consistency of maple syrup; if it thickens too much before the cake comes out of the oven, stir in a few more spoonfuls of vinegar. As soon as the cake comes off the heat, drizzle the top with about three-fourths of the balsamic glaze.
  • When the cake has cooled, cut it into wedges if baked in a skillet; if baked in a standard baking pan, cut it into squares. To garnish simply, top with a light dusting of confectioners' sugar. To dress up the cake, spoon several tablespoons of the Roasted Strawberries onto one side of each plate; on the other side of the plate drizzle a small pool of the balsamic glaze, and smear it lightly with the back of a spoon. Drizzle more balsamic glaze over the cake if you like. Set a cake slice on top the strawberry syrup, and top the cake with a spoonful of Herbed Crème Fraîche. Spoon any remaining crème fraîche into a bowl and set on a platter with leftover halved strawberries to pass so guests can add extra if they like.

Herbed Crème Fraîche
1 3/4 cups Crème Fraîche
1 tablespoon minced fresh rosemary leaves (or minced fresh basil leaves)
Pazzo Cake
6 tablespoons unsalted butter, at room temperature, plus more to grease the pan
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon coarse sea salt, preferably gray salt
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
1 egg
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 pound fresh strawberries, hulled and halved
Balsamic Glaze
4 tablespoons balsamic vinegar
1 tablespoon plus 1 teaspoon granulated sugar
A few grinds of fresh black pepper
Confectioners' sugar for dusting, optional
1 cup Roasted Strawberries with syrup , optional

CRèME FRAîCHE POUNDCAKE

Old-fashioned poundcake recipes don't typically contain any chemical leavening, relying on the power of eggs and elbow grease to raise the crumb. Modern recipes often mix in a little baking powder or soda to lighten things up - but how much can be up to the cook. Adding 1/2 teaspoon baking powder will give the cake a dense and velvety interior; using the whole teaspoon makes it slightly airier and softer. Either way, this buttery loaf cake has a gentle tang from the crème fraîche, which is also featured in the candylike glaze. You'll need a 9-by-5-inch loaf pan to accommodate all the batter. If your loaf pan is smaller, bake any extra batter in a greased ramekin on the side.

Provided by Melissa Clark

Categories     cakes, quick breads, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 12



Crème Fraîche Poundcake image

Steps:

  • Heat oven to 350 degrees. Thoroughly butter a 9-by-5-inch loaf pan, including the rim. Sprinkle a little sugar into the pan, tilting to coat the bottom and sides in a thin, even layer.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. (Using 1/2 teaspoon baking powder yields a dense and velvety interior, while 1 teaspoon makes the cake slightly airier and softer.)
  • In a large bowl using an electric mixer, either hand-held or a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, beating well between additions.
  • With the mixer set on low speed, beat in half the flour mixture. Beat in the crème fraîche, then the remaining flour mixture, scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla extract.
  • Scrape the mixture into the prepared pan and smooth the top. (Depending on your pan, it may fill it all the way to the top, and that is OK.) Bake until the cake is browned on top and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Transfer to a wire rack to cool for a few minutes while you make the syrup.
  • In a small bowl, combine 1 cup/120 grams of the confectioners' sugar, vanilla extract or rum, and 2 tablespoons water, whisking until smooth. (It should be quite thin. Add more water, if needed.) Using a long, thin paring knife, pierce the cake all over about 20 times, poking all the way through. Spoon 4 tablespoons of the syrup over the warm cake. Reserve remaining syrup in the bowl.
  • After the cake has cooled in the pan for an hour, run a thin metal spatula or butter knife around the edges to release them from the pan, then unmold the cake onto the rack to finish cooling.
  • Whisk crème fraîche and remaining 1/2 cup/60 grams confectioners' sugar into the syrup until you get a thick glaze, as thick as heavy cream. Add a little more confectioners' sugar or water if needed to get the right texture.
  • Pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for at least 15 minutes before slicing.

1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
1 1/4 cups/250 grams granulated sugar, plus more for coating the pan
1 1/2 cups/190 grams all-purpose flour
1 1/2 tablespoons/10 grams cornstarch
1/2 to 1 teaspoon baking powder
1/2 teaspoon fine sea salt
4 eggs, at room temperature
1/3 cup/80 milliliters crème fraîche (or sour cream), at room temperature
1 tablespoon vanilla extract or dark rum
1 1/2 cups/185 grams confectioners' sugar
1 tablespoon vanilla extract or dark rum
2 tablespoons crème fraîche

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