Recipe courtesy of Kardea Brown
Buttercake with Macerated Strawberries and a Butter Soak
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- Level: Easy
- Total: 2 hr 25 min (includes cooling time)
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 692
- Total Fat
- 35 g
- Saturated Fat
- 20 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 2 g
- Sugar
- 61 g
- Protein
- 7 g
- Cholesterol
- 145 mg
- Sodium
- 333 mg
My buttercake recipe makes a stunning single Bundt cake or 6 mini-Bundt cakes, perfect for any special occasion. Soaked with a buttery sugar syrup after baking, these cakes are moist and have a slightly crispy crust which pairs perfectly with berries or any other seasonal fruit. Oh, and do not forget the fresh whipped cream.
- Level: Easy
- Total: 2 hr 25 min (includes cooling time)
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 692
- Total Fat
- 35 g
- Saturated Fat
- 20 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 2 g
- Sugar
- 61 g
- Protein
- 7 g
- Cholesterol
- 145 mg
- Sodium
- 333 mg
Ingredients
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Directions
Special equipment:
a 6-cavity nonstick Bundt pan- Preheat the oven 325 degrees F and lightly spray a 6-cavity nonstick mini Bundt pan with nonstick spray.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the cream cheese, brown sugar, 1 stick butter and 3/4 cup granulated sugar until light and fluffy, 3 to 4 minutes. Add 1 tablespoon vanilla, then the eggs, one at a time, mixing well after each addition. Scrape down the sides as needed. In a separate small bowl, combine the flour, salt, baking powder and baking soda. With the mixer on low, add the dry ingredients. Stir until the batter is just combined.
- Transfer the batter to a large piping bag or plastic bag and divide evenly among each cavity. Bake for 25 to 27 minutes. Meanwhile, melt together the remaining 4 tablespoons butter, 1/2 cup granulated sugar, remaining teaspoon vanilla and 1/2 cup water in a saucepan until translucent and the sugar is dissolved.
- Once the cakes are done, transfer the pan to a cooling rack and poke holes over the entire surface of each cake using a toothpick. Spoon the syrup evenly over all the cakes and allow to soak and absorb for 20 minutes before removing the cakes from the pan. Cool the cakes completely.
- In a small bowl, combine the strawberries, lemon juice and remaining tablespoon granulated sugar. Toss to coat, then allow to macerate for 20 minutes. To assemble, scoop whipped cream onto the cakes, then spoon on the macerated berries. Finish with a drizzle of melted chocolate.
Cook’s Note
We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.
