It is strawberry season and I had to bake a cake and use the strawberry blossoms before they are all gone. My family is making fun of my flowery cakes, but I don't care. I like to make them look pretty! All parts of the strawberry plant are edible even the blossoms. This cake had red dye in the original recipe but I took that out. It doesn't really need any red dye to make it taste good.Ingredients:
1 stick butter, softened
1/2 cup canola oil
1 3/4 cup granulated sugar
4 large eggs
3/4 cup sour cream
1/2 cup buttermilk
1 teaspoon vanilla
1/4 cup strawberry jam
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon aluminum free baking powder
1/2 teaspoon salt
For the ganache:
14 ounce can sweetened condensed milk
2 tablespoons strawberry jam
1/2 cup white chocolate chips
Preheat oven to 350 degrees F and spray a bundt pan generously with cooking spray.
In a stand mixer beat the butter, oil, sugar, eggs, sour cream, jam, and vanilla until combined. Place flour, baking soda, baking powder, and salt in a large bowl and mix to combine. Alternately add the flour and then the buttermilk until well combined. Transfer the batter to a prepared bundt pan, spreading the batter evenly. Bake 50-55 minutes until a toothpick comes out clean. Remove and let cool completely.
Just before serving prepare the ganache. Heat the sweetened condensed milk in a small saucepan over medium-low heat, stirring. Add the jam and white chips until melted. Once melted turn off the heat and let sit 5 minutes off of the burner and cool to thicken it. With a spoon drizzle the icing over the cake and let it drip down the sides as desired. Serve at room temperature.
Recipe adapted from: Original Recipe
I will link this to:
Homemaking Linkup at Hope In Every Season