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Thursday, April 13

Strawberry-honey cake with sour whipped cream

Strawberries, hulled, quartered
1 pound +
Sugar, granulated
¼ cup +
1 cup
Butter, unsalted, room temperature
¾ cup +
1 tablespoon +
Flour, all-purpose
2 1/3 cups +
Baking powder
1 teaspoon
Baking soda
½ teaspoon
Salt, kosher
1 teaspoon
Eggs, room temperature
3 large yolks +
2 large
Sour cream
1/3 cup +
1 cup
Lemon juice, fresh
1 teaspoon
Vanilla extract
1 teaspoon
Honey, wildflower or clover
¾ cup
Water
¼ cup
Cream, heavy
1 cup
  1. In a medium bowl, mix the strawberries with ¼-cup sugar; cover and refrigerate overnight. 
  2. Strain the berries through a fine-mesh sieve set over a small bowl; reserve the syrup for serving. 
  3. In a food processor, pulse the macerated berries until finely chopped. 
  4. Preheat the oven to 325°F with a rack in the center. 
  5. Generously butter a 12-cup bundt pan, and dust with flour, tapping out the excess. 
  6. In a medium bowl, whisk the flour with the baking powder, baking soda, and salt. 
  7. In a stand mixer fitted with the paddle, beat the ¾-cup butter with 1-cup sugar at medium speed until light and fluffy, about 3 minutes. 
  8. Reduce the speed to low, and beat in the eggs, one at a time, until just incorporated; scrape down the sides of the bowl.
  9. Beat in the 1/3-cup sour cream, juice, and vanilla, then beat in the chopped strawberries. 
  10. Beat in the flour mixture until just combined.
  11. Scrape the batter into the prepared pan, and bake for 50 to 55 minutes, until a toothpick inserted into the cake comes out with a few moist crumbs. 
  12. Transfer to a rack, and let cool in the pan for 20 minutes. 
  13. Line a large rimmed baking sheet with parchment paper. 
  14. Invert the cake onto a cooling rack, and then set the rack on the baking sheet. 
  15. In a small saucepan, bring the honey, 1-tablespoon butter, and water to a boil over moderate heat, stirring until the honey is dissolved, about 3 minutes. 
  16. Using a wooden skewer, gently poke holes all over the cake; the more holes, the more the honey mixture will penetrate every last bite of the cake. 
  17. Slowly pour the honey syrup over the top, letting it get absorbed before adding more. 
  18. Let the cake cool completely. 
  19. In a stand mixer fitted with the whisk, beat the heavy cream and 1-cup sour cream until soft peaks form. 
  20. Slice the cake, and serve with the sour whipped cream, strawberry syrup, and additional fresh strawberries. 
Recipe from Food&Wine Magazine, April 2017.

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