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      Wild Strawberry and Lemon Verbena Layer Cake

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      Alternating flavors of wild strawberry and lemon verbena are stacked, filled, and frosted with tangy lemon Swiss meringue buttercream in this spring-inspired cake.I think we’re all in need of some happy colors and springtime flavors just about now. This cake is absolutely bursting with beautiful, bright flavors thanks to some special, new-to-me ingredients. A couple of weeks ago I had the opportunity to try products by Amoretti, makers of artisan flavorings. I absolutely loved the results, so I had to share them here!

      This recipe begins with my favorite white cake recipe, which happens to use white cake mix as an ingredient. It’s adapted from the popular White Almond Sour Cream (WASC) cake by Rebecca Sutterby, which is famous with bakers of wedding cakes. I always use it when I need colors and flavors to ‘pop’ because it is the perfect blank canvas with which to work.

      Amoretti flavors are easy to use, and because they are so concentrated just a little goes a long way. The naturally flavored Wild Strawberry Compound gave the cake layers sweet, bold berry flavor. It is perhaps my favorite of all the ingredients I tried. Its aroma was intoxicating and it has the appearance of strawberries that have been cooked down like jam.The Lemon Verbena Swirl was pungent upon first sniff, but added to cake batter, it mellowed and gave the finished layers a wonderfully fresh herbaceous note. I can’t wait to use it in my favorite Orange Pound Cake recipe.
      I also had the opportunity to test their oil soluble Wild Strawberry Extract. Oil soluble flavoring can be added to chocolate without fear of it seizing. I added a small dose to two melted white chocolate Baker’s bars (along with some red powdered food color) for the prettiest and tastiest chocolate curls!
      The entire cake is wrapped in silky Swiss meringue buttercream flavored with Natural Lemon Artisan Extract.
      We relished every last bite of this delicious cake, and I’m eager to experiment with more of Amoretti’s flavors. If you’d like to try them for yourself, right now you can receive a 15% discount on your order using the code SPRINGBAKING at Amoretti.com.Enjoy!

      Wild Strawberry and Lemon Verbena Layer CakeYields One 6-inch four layer cakeThis recipe is adapted from the ever-popular WASC cake formula by Rebecca Sutterby. Swiss meringue buttercream recipe is from the Sprinkle Bakes book.Prep: 45 minutes, total time about 3 hoursThis cake starts with a box of white cake mix but is improved upon with additions of sugar, flour, sour cream and delicious flavorings by Amoretti (see blog post for resources).Wild Strawberry and lemon verbena cake layers1 box (16.25 oz.) white cake mix1 cup (128g) all-purpose flour1 cup(200g) granulated sugarPinch of salt1 cup (242g) sour cream1 cup (8 oz.) cold water3 large eggs3 tablespoons Amoretti Wild Strawberry Compound2 tablespoons Amoretti Lemon Verbena Swirl1-2 drops liquid red food color (optional)1 drop yellow food color (optional)Preheat oven to 350◦F. Coat four 6-inch round cake pans with flour-based baking spray.Whisk together the first 4 ingredients in a large mixing bowl. In a four-cup measure, stir together the sour cream, water, and eggs. With a hand mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again until all ingredients are consistently incorporated. Divide the cake batter into two mixing bowls. To one bowl add the three tablespoons wild strawberry compound and mix well by hand (also add the optional red food color, if desired). To the other bowl, add the lemon verbena swirl and mix well by hand (also add the optional yellow food color, if desired). Divide the wild strawberry batter between two pans; divide the lemon verbena batter between the remaining two pans.Bake the cakes for 30-35 minutes, or until they spring back when pressed in their centers. Let cool in the pans 5 minutes; turn out on wire racks to cool completely. Level cakes using a cake leveler or serrated knife.Lemon Swiss Meringue Buttercream5 egg whites1 cup (200g) sugarPinch of salt1 lb. unsalted butter, cubed, softened (room temperature works too, but takes longer to come together)2 teaspoons Amoretti Natural Lemon Artisan FlavorSet a saucepan filled one-third full of water over medium-high heat and bring to a simmer.Whisk together the egg whites, sugar, and salt in a large heatproof bowl (I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.Beat on medium speed for 2 minutes. Increase to medium-high until stiff peaks are formed.Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. The mixture will deflate with the butter addition, this is normal – keep going – adding butter a little at a time. When all of the butter is incorporated, increase the speed to high and beat until thick and smooth. Add the lemon flavoring and beat again until incorporated.Frost the cake: Place a lemon verbena layer on a cake plate. Top it with approximately 1/2 cup of lemon buttercream and spread evenly. Center a wild strawberry cake layer on top of the frosting and top with 1/2 cup lemon buttercream; Repeat this process with the remaining lemon verbena layer and end with the final wild strawberry layer on top. Use the remaining frosting to cover the outside of the cake. Smooth using a cake smoother or an offset spatula. Refrigerate the cake until the frosting is firm, about 25 minutes.Strawberry-white chocolate curls and other garnishes8 oz. white chocolate, chopped (tested with Baker’s chocolate)1 teaspoon Amoretti Oil Soluble Wild Strawberry Extract2-3 drops pink or red oil soluble food color (or stir in a little red petal dust)2-3 whole strawberries with stemsWhite food safe flowers or other food-safe greeneryMelt chocolate in the microwave at 30 second intervals; stir until smooth. Turn a cookie sheet upside-down and pour on the chocolate. Spread evenly with an offset spatula. Place in the refrigerator for 5-7 minutes, or until the chocolate is firm and has a matte appearance.Remove from refrigerator and let stand for a few minutes (3-5ish) at room temperature. With a small, sharp spatula, begin scraping chocolate at one edge in a thin strip. If chocolate breaks into pieces it is too cold, so allow it to stand a few minutes more at room temp. Chocolate should curl easily as you run your spatula under the chocolate and down the length of the cookie sheet. Place curls in a small bowl and store in refrigerator until ready for use. Chocolate melts at body temperature, so handle them as little as possible. If you have particularly hot hands, use a spoon to transfer the curls to the top of the cake.Garnish cake with chocolate curls, whole strawberries with stems and food safe flowers. Bring the cake to room temperature before serving. Keep leftovers in the refrigerator loosely covered with plastic wrap.
      link Wild Strawberry and Lemon Verbena Layer Cake By Heather Baird Published: Monday, March 16, 2020Monday, March 16, 2020Wild Strawberry and Lemon Verbena Layer Cake Recipe LEGGI TUTTO

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      Pecan Sour Cream Coffee Cake

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      Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!Looking for more coffee cake recipes? Don’t forget to try my recipe for The Best Coffee Cake ever! You won’t be disappointed!Pecan Sour Cream Coffee Cake Is Going To Be Your Favorite Breakfast Cake! I will always be an advocate for cake for breakfast. Cake just tastes better in the morning if you ask me…and if you call it a “coffee cake”, it automatically becomes less taboo and more nostalgic. And to prove to you how PRO Cake For Breakfast I am here are some of the other breakfast cake recipes I have here on my site:Let’s Talk About How To Make Pecan Sour Cream Coffee Cake!First, I’ll begin with how easy it is. I promise you. Of course there are a few steps, you have the filling and topping, the cake itself, and the easy icing drizzle. But none of these elements is difficult in anyway. Plus, the pecan streusel is OUTRAGEOUSLY DELICIOUS. Like I can’t keep myself from eating half of it with a spoon before I assemble the cake. It’s a sweet, crunchy, cinnamon, buttery mixture that should be illegal.What Does the Sour Cream Do?Some of my most favorite cake recipes use sour cream. Now, before you tell me you don’t like it, let’s just clarify that you don’t TASTE the sour cream. What it does is add the exact right amount of moisture, while the acidity in the sour cream aids in giving the cake a tender crumb.It works a lot like buttermilk, but adds a little more weight making the cake slightly denser, which works perfectly for a coffee cake.THE TOPPING!!Oh, blessed be. The pecan streusel in this cake is absolutely everything. It is the most perfect combination of finely chopped pecans, butter, salt, cinnamon, and brown sugar.I can’t seem to keep my spoon out of the mixture, all in the name of taste-testing of course, while I am making this cake.It adds the exact right amount of crumbly-crunch that all good coffee cakes need.Serve this Coffee Cake Warm, At Room Temperature, Or Freeze It For Later!This cake is incredibly versatile. Of course enjoying a slice warm is the ultimate indulgence, but it’s perfect to make the night before so it’s ready and waiting for breakfast.How Do You Freeze Coffee Cake?Or absolutely make this and freeze it for later! Here’s what you do:Bake the cake and allow it to cool completely.Don’t drizzle it with icing. Wait and save that step for when you are ready to serve it. The icing will melt a bit and get sticky if you freeze and thaw it out.You can freeze it right in the pan you baked it in so if that pan has an airtight lid that will work great. Or I would recommend baking it in a disposable aluminum pan if you’re planning on making it and freezing it.Cover the pan tightly in plastic wrap and then again in aluminum foil. Freeze it for up to 30 days.To thaw, allow it to thaw at room temperature. If you would like to reheat it, cover the cake in foil and bake it at 300°F for about 15 minutes, or until warmed through.Here Are Some More Sour Cream Cake Recipes You Might Like:PrintPecan Sour Cream Coffee Cake Description:Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!Ingredients:Pecan Streusel3 tablespoons butter, melted2/3 cup light brown sugar1 teaspoon ground cinnamon1/2 teaspoon kosher salt2 tablespoons all purpose flour1 1/2 cups finely chopped pecansCake1/2 cup butter, room temperature1 cup granulated sugar2 eggs1 tablespoon vanilla extract1 cup sour cream1/2 teaspoon kosher salt1 teaspoon baking powder3/4 teaspoon baking soda1 3/4 cups all purpose flourIcing3/4 cup powdered sugar1 tablespoon milkInstructionsPreheat oven to 350°F. Coat a 9×9 baking dish with nonstick spray. Set aside.Streusel: Combine melted butter, brown sugar, cinnamon, salt, flour, and pecans in a medium bowl. Stir until evenly combined. Set aside.Cake: In the bowl of your stand mixer fitted with the paddle attachment mix the butter and the sugar together on medium speed for 2 minutes. Add in the eggs and continue mixing on medium for 2 more minutes, scraping the sides of the bowl as necessary.Add in the vanilla, sour cream, salt, baking powder, and baking soda. Mix for 1 minute until combined.Turn the mixer to low and add int he flour until just combined. Don’t over mix.Spread half of the batter in the bottom of the pan. Sprinkle half of the streusel mixture on top of the batter. Carefully spread the remaining batter on top of the streusel, spreading it out with a spatula or offset spatula. Sprinkle the remaining streusel on top.Bake for 30-35 minutes.Icing: Whisk together the powdered sugar and milk until no lumps remain. Drizzle this on top of the cake while warm.Notes:Store airtight at room temperature for up to 3 daysKeywords:: cookies and cups, coffee cake, pecan cake, sour cream coffee cake, easy coffee cake, best coffee cake Want To Save This Recipe?PIN for later LEGGI TUTTO