Monday, March 28, 2016

Butter Cake with Strawberry Sauce

(pic courtesy Jenny Evans Gatherings)

I don't have words to describe how incredibly delicious this was. So, I'll just say it was melt-in-your-mouth, buttery perfection. Seriously one of the best desserts I've ever had in my life. If you want to blow the socks off of someone, make this.

Butter Cake with Strawberry Sauce
from Jenny Evans Gatherings 

8 – 6 oz. ramekins
raw turbinado sugar (any raw sugar or Sugar in Raw), to coat the bottom of the ramekins
1 c. unsalted butter, softened
2 oz. cream cheese, softened
1 c. granulated sugar
¼ tsp. baking powder
¼ tsp. baking soda
1 tsp. salt
2 tsp. vanilla extract
1 egg
½ c. buttermilk
1 ½ c. all purpose flour
8 fresh strawberries, sliced (optional, for garnish)
mints leaves (optional, for garnish)

Cream cheese layer:
4 oz. cream cheese, softened
½ c. granulated sugar
1 egg
1 ½ tsp. vanilla extract

Strawberry Sauce:
2 c. strawberries, fresh or frozen
¼ c. granulated sugar
1 Tbsp. fresh lemon juice

Preheat the oven to 325 F. Prepare the ramekins by generously coating the bottom and sides with cooking spray. Put 2 teaspoons of the turbinado sugar on the bottom of each ramekin. Swirl the sugar along the lower ½ inch and bottom of each ramekin.
In the bowl of a stand mixer, cream the butter, cream cheese and sugar. Beat for 30-60 seconds. Add the baking soda, baking powder, salt and vanilla extract; Mix well. Add the egg and beat for 30-60 seconds. Add ½ cup of the flour. Beat for 30 seconds. Add half of the buttermilk. Beat for 30 seconds. Add another ½ cup of the flour. Beat for 30 seconds. Add the other half of the buttermilk. Beat for 30 seconds. Add the last ½ cup of the flour and beat for 30 seconds.

Cream Cheese Layer:
Beat all the ingredients in a small bowl until combined. Do not overbeat.

Strawberry Sauce:
Place all the ingredients in a blender and blend until smooth. Store in the refrigerator.

With an ice cream scoop, place two even scoops of the cake batter in each ramekin. Top with about 2 tablespoons of the cream cheese layer.
Bake in a 325 F oven for 30 minutes or until the top is golden and a toothpick comes out clean when inserted.
Let the cakes cool for 10-15 minutes. Gently turn them over onto a dessert plate to release them from the ramekins. Top with a scoop of vanilla ice cream. Drizzle the strawberry sauce over the ice cream, cake and plate. Garnish with sliced fresh strawberries and a mint leaf. Serve warm. (You can also serve the cake in the ramekins.)


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