Buttercake with Macerated Strawberries and a Butter Soak
Level: Easy
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
Total: 2 hr 25 min (includes cooling time)
Active: 50 min
Indulge in this irresistible buttercakea stunning single Bundt or six mini-Bundts perfect for celebrations. Soaked in a rich buttery sugar syrup, it boasts a moist crumb and crisp crust that shines alongside macerated strawberries and fresh whipped cream. Drizzle with melted chocolate for pure bliss!
Ingredients
Nonstick cooking spray, for the pan
4 ounces cream cheese, at room temperature
1/2 cup light brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 1/4 cups plus 1 tablespoon granulated sugar
1 tablespoon plus 1 teaspoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 cups strawberries, hulled and sliced
Juice of 1/2 lemon (about 1 tablespoon)
Fresh whipped cream, for serving
Melted chocolate, for serving
Special equipment:
a 6-cavity nonstick Bundt pan
Instructions
- Preheat the oven to 325 degrees F and lightly coat a 6-cavity nonstick mini Bundt pan with nonstick spray.
- In the bowl of an electric mixer fitted with a paddle attachment, beat together the cream cheese, brown sugar, 1 stick butter, and 3/4 cup granulated sugar until light and fluffy, about 3 to 4 minutes. Mix in 1 tablespoon vanilla, then add the eggs one at a time, blending well after each. Scrape down the sides as needed. In a separate small bowl, whisk together the flour, salt, baking powder, and baking soda. With the mixer on low speed, add the dry ingredients and stir until 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 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.
We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.
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