CAKES THAT SAY “ HI SPRING!”

For years I’ve been explaining why appropriate cakes are the ideal dessert for winter holiday events. They’re delicious, popular, decorative, can be made ahead, frozen and thawed before serving. (See post of Dec.9, 2020)  Last year, I suddenly realized a different line of appropriate cakes are ideal for the spring holiday feasts too, for the same reasons.

The general conception of ‘spring desserts’ is a berry presentation, but, as stated last week, Mother Nature is usually late, especially with fruits, for the holidays. There are fresh berries, particularly strawberries and blueberries, in markets all year but lacking the taste and texture of field grown local crops, they’re better for baking at this time. Pastry simply doesn’t shout ‘SPRING’. 

Cake can mimic the colorful candies of the season, even copy some textures and flavors, like chocolate and coconut. Still better, they provide wonderful spaces to use those berries to create fabulous decorations.

Spring Cakes are lighter in texture and more subtle in flavor. They bring a freshness to the table which personifies the spirit of the season. Spring Cakes are great as treats on a weeknight or weekend, such as the Vegetable Cake below, and with small alterations or optional frostings and garnishes, most become a decorative headliner at a holiday feast or special occasion.

Another feature of Spring Cakes is their individuality. All of the recipes below, with two exceptions, are made from scratch rather than commercial mixes. Yet all of them require little more effort and no more time or cost for additional ingredients than commercial products. So give them a try—You’ll be so glad you did!! P.S. I’ve put personal notes on several recipes.

RECIPES

Fresh Blueberry Cake: Serves 8-10

5 Tbs. butter

2 ¼ cups flour

1 cup sugar

2 eggs

¼ cup milk

2 tsp. baking powder

1 tsp. EACH vanilla and cinnamon

2 cups fresh blueberries sprinkled with a little sugar

Cut 4 Tbs. butter into flour and sugar until it resembles pebbles. Reserve ¼ cup of mixture. Add remaining ingredients, except blueberries and cinnamon, and best until smooth. Pour batter into a greased spring form pan, turning pan so batter forms a rim around the pan edge, leaving a hallow in the center. Place berries in hallow. Mix 1 Tbs. butter, cinnamon and reserved batter with hands until small crumbles appear and scatter them over the berries. Bake in preheated 450 deg. oven for 5 min., reduce heat to 350 deg. and bake 30 min. more. Serve warm or cold.

Boston Cream Pie: Serves 10-Despite the name this is actually a cake and great for the season, Try it with a garnish of coconut for Easter.

CAKE

1/3 cup butter-softened

1 cup sugar

2 eggs

1 tsp. vanilla

1 ¼ cups flour

1 ½ tsp. baking powder

¼ tsp. salt

¾ cup milk

FILLING

1/3 cup sugar

2 Tbs. cornstarch

1 ½ cups milk

2 egg yolks-slightly beaten

1 Tb. butter

1 tsp. vanilla

GLAZE

1 Tbs. water

1 Tbs. butter

3 Tbs. cocoa

1 cup confectioner’s sugar

½ tsp. vanilla

For cake-Beat first 4 ingredients until light and fluffy. Combine next 3 and add alternately to egg mix with milk. Pour batter into (2) 9 inch greased cake pans and bake in a preheated 350 deg. 30 min.

For Filling-Combine first 4 ingredients in a saucepan and cook over medium heat, constantly stirring, until mixture boils. Boil 1 min. until thickened. Remove from heat and add butter and vanilla. Stir to incorporate, cool and chill covered.

For glaze-Bring butter and sugar to a frothing boil, in a saucepan. Remove from heat add cocoa and beat in sugar and vanilla until smooth. Immediately pour over assembled cake allowing it to drip down the sides.

For assembly– Make filling before cake. After cake is completely cooled, divide each layer in half to make 4 layers. Coat 3 of the layers with filling, and place on top of each other ending with the 4th layer. Pour hot glaze over. Cool and/or chill before serving.

Modified Opera Cake: Serves 10-12-A great dessert for events all year.

(3) 9 inch round cake pans—available as a 3-pack in a dollar store

Parchment paper or waxed paper

1 box yellow cake mix and ingredients listed on package*

8 oz. container whipped topping

8 oz. cream cheese

1 tsp. almond extract

1 can dark chocolate frosting

Toasted slivered almonds—optional for garnish

Cut parchment rounds to fit cake pans. Grease pan bottoms and paper rounds. Mix batter according to package directions and place 1/3 in each pan. Bake at package stated temperature for 1/3 the time recommended, usually about 15-18 min. or until top springs back when lightly pressed. Cool then invert onto plates and peel off paper. If necessary, slice tops to level them.

Beat cheese, topping and extract together until smooth. Plate one cake layer and cover with a thin layer of frosting, spread ½ the cheese mixture on top and repeat with a second layer. Top with the 3rd layer even side up making sure it’s level. Remove excess filling from sides with a knife if needed.

Microwave remaining frosting 20-30 sec. until easily pourable but not too runny and using a spoon as a guide if necessary, pour evenly over the top of the cake to create a smooth glazed effect . It’s O.K. if some runs decoratively down the sides. Decorate with toasted slivers of almonds or a sprig of holly in the center.

Authentic Opera Cake–This is a sponge cake recipe and the easiest one I’ve seen.

3 eggs separated

6 Tbs. sugar

Dash salt

¾ cup sifted cake flour

½ tsp. vanilla

3 Tbs. sugar

Beat yolks, sugar and salt until light and fluffy, about 5 min. Fold in flour. Beat whites until soft peaks form and then beat, adding sugar, until peaks are stiff. Fold a glob of whites into yolk mixture, and then fold in the rest. Pour into 3 pans, prepared as instructed above, and bake at 325 deg. for 15 min. Ice and store as for box mix.

Spring Rum Sponge Cake

The sponge cake batter for the Authentic Opera Cake above is wonderful baked in two layers with the rum frosting below. Simply prepare (2) 9 inch cake pans as directed above and bake at 350 deg. for 20-25 min. until a toothpick comes out clean. For many years this was my family’s choice for Easter dessert.

Rum Buttercream Frosting-From twosisterscrafting.com

1 pound (4 cups) of confectioner’s sugar

1 cup butter-softened

1-2 Tbs. milk

1 tsp. Rum Extract

Beat sugar and butter on low, add 1 Tbs. milk and continue beating until incorporated, then begin to bet on medium-high, scraping sides and bottom of bowl often and adding more milk a bit at a time  until icing is right consistency. Beat in rum extract.

Pistachio Marble Cake: Serves 10–A great every day cake, but one which easily dresses up.

Requirements: 1 mixing bowl; 2 layer cake pans or 1 tube pan

1 box marble cake mix WITHOUT pudding included. White or yellow will do if you can’t find marble*. The important thing is no pudding in the mix.

(1) 4 serving size box pistachio instant pudding and pie filling mix.

1 1/3 cup water

3 eggs

1/3 cup of oil

1 can dark chocolate creamy or whipped frosting mix OR make pistachio frosting if you want the cake to have a soft green appearance (Nice for Christmas and Easter)-see directions below

¾ cup coarsely chopped pistachio nuts (optional)

Cooking spray

3 Tbs. unsweetened cocoa powder*

This can be made in 2 layer pans but appears more attractive when cut if made in a tube or bunt pan. Prepare pan(s) by spraying liberally with cooking spray. Preheat oven to 350 degrees.

Beat the eggs, water, pudding mix and oil into the batter until it is smooth. See cake mix directions. Using a spoon, blend in ½ cup nuts. Pour 2/3 of the batter into the prepared pan(s) if using a marble mix directions will say to add contents of the enclosed envelope to the remaining 1/3 batter in the bowl. * * If not, add the cocoa powder to 1/3 cup reserved batter and blend well. The cake box directions will now tell you to pour the chocolate batter over that in the pan(s) and using a table knife, blade down, in a cutting motion, gently swirl the top layer into the one below, creating a marble effect. If using a tube pan, go down to reach the bottom, but don’t overdo.

Bake the cake for the times dictated on the box for your choice of pan. Cool as directed and frost with the chocolate frosting. Use the rest of the nuts as garnish. If using a pistachio frosting there is the option of garnishing with chocolate curls or chips.

Pistachio Frosting: Makes enough to fill and frost 2 layers

I don’t like very sugary frostings, nor do I need one high in calories and fat. So I’m offering 2 recipes here. The first is the classic Kraft recipe for pudding icing and the second is my own creation. There is a third choice which uses only whipped topping, but I find that is so light that it soaks into the cake in a day and can’t be made in advance.

1) Kraft Pudding Icing: Makes about 2 ½ cups

(1)4 oz. pkg. = ½ of 8 oz. pkg. cream cheese, softened

 1 stick= ½ cup unsalted butter, softened

1 ½ cups powdered sugar

 1 pkg. (3.4 oz.) Pistachio flavor instant pudding and pie filling

Using an electric mixer beat together cream cheese and butter until well combined. Add pudding and beat on high speed until light and fluffy and pale in color, approximately 5 min. Gradually add powdered sugar and beat until fully incorporated and fluffy.

2) My Pudding Icing: Makes about 4 cups

(1) 8 oz. pkg. cream cheese

(1) 8oz. tub whipped topping

(1) 4 serving box of pistachio instant pudding and pie mix

Beat all 3 ingredients together until completely blended, smooth and spreadable.

Vegetable Garden Cake: Serves 10

3 eggs beaten until fluffy

1 cup oil

2 cups sugar

1 ½ cups-packed-shredded zucchini

½ cup-packed-shredded carrots

2 cups flour

1 tsp. salt

2 tsp. baking soda

½ tsp. baking powder     

1 tsp. vanilla

½ cup ground almond

½ tsp. cinnamon

Grease and flour (2) 9 inch round cake pans. Stir first 3 ingredients together, add vegetables and mix well, add remaining cake ingredients and stir well. Pour batter into pans and bake at 350 deg. for 25-30 min. Cool in pans on rack for 0 min. Remove and cool completely. Optionally freeze one layer now.

Optional toppings for the Garden Cake above or as a quick solution for a boxed cake mix

Milk Glaze-for 1 layer. Double quantities for 2 layer cake.

1 cup sifted confectioner’s sugar

2 tsp. hot milk

½ tsp. vanilla

Combine ingredients and mix until smooth. Cover top of cake and decorate as desired.

Coconut Cake with Coconut Icing: Serves 10-Always a spring favorite-From https://abountifulkitchen.com coconut-cake-made-with-box-mix//the-best-

3 large eggs

1 cup sour cream

1 teaspoon vanilla

1/2 cup cold water

3/4 cup coconut milk 

1 white cake mix I like Duncan Hines or Betty Crocker

1 small package instant vanilla pudding*

Icing

1/2 cup butter, softened

8 oz. cream cheese, room temperature

4-5 cups powdered sugar

Dash of salt

2 tablespoons milk or half and half

1 7-10 oz. coconut flakes, sweetened

Grease and line 2-9 inch cake pans with parchment paper. Preheat oven to 350 degrees and set rack in center of oven. Beat eggs, sour cream, vanilla, water and coconut milk until blended well. Add cake mix and instant pudding.* Mix only till smooth.  Pour batter into pans; sprinkle a little coconut on top of cakes, if desired. Bake at 350 deg. for about 25-30 min. or until toothpick inserted in middle comes out clean. Invert onto rack and let cool completely.

Frosting:

Blend butter and cream cheese until smooth. Add powdered sugar, salt and milk until desired consistency. Mix well. Spread frosting on cooled cake. Sprinkle remaining coconut on top and sides of cake and gently press into frosting.

Chill until serving. Remove about 30 minutes before serving for best results. Store any leftovers covered in refrigerator.

*Coconut pudding may be used in place of vanilla pudding.

Notes: Actually I prefer Betty Crocker Fluffy White Frosting mix in a box. Simply top with the coconut flakes

BISCOTTI STRAWBERRY CHEESECAKE: Serves 5-6-From BonAppetit Magazine. I love New York Cheesecake, but it takes time and is costly to make. This mini version is actually, a budget item, is fast and easy and packed with all the flavor of a big one  

5 biscotti-OR 5 slices thin sourdough bread- baked with sugar and cinnamon OR ½ your favorite graham cracker crust recipe baked in the bottom of a 9×5 bread pan – lined on long side with parchment with overhang

(1) 8 oz. pkg. cream cheese

½ cup sugar

1 egg

1/3 cup sour cream,

1 tsp. lemon zest

½ tsp. Vanilla

Salt

10 oz. fresh fruit

1 tsp. lemon juice

2 Tbs. sugar

Preheat oven to 350 deg.  allow fruit to marinate in sugar and lemon juice.   Combine cheese and sugar, mix well with a spatula. Add egg and whisk in, add rest of ingredients and combine well ‘til smooth. Pour over biscotti in pan. Bake 25-30 min.-center still quaky-cool completely on wire rack. Run a knife along ends of pan and lift out tart by paper. Cover with fruit. Cake can be made 3 days ahead.