Strawberry Moscato Cake

This moscato cake is super moist and full of sliced berries and berry puree. And moscato. With the two glazes, it's a real show stopper!

Course Pound Cake Recipes

Cuisine American

Prep Time 25

Cook Time 1

Cooling Time 20

Total Time 1 45

Servings slices (1 cake)

Calories 329kcal

Author Jennifer Field

Equipment

Ingredients

For the Cake

12 oz unsalted butter at cool room temperature (I used organic, and I can definitely taste the difference)
18 oz granulated sugar (I used an organic sugar, so it wasn't Dead White)
1 very gently rounded teaspoon fine sea salt
5 eggs at room temperature , beaten with a fork
13 oz cake flour
1 teaspoon baking powder
heavy pinch of baking soda
7 oz strawberry-moscato puree
3 oz moscato
4 oz strawberries , diced (optional)

For the strawberry-moscato glaze

1 ½ cups 10x powdered sugar
enough strawberry moscato puree to make a thick glaze
pinch of salt

For the Lemon glaze

1 cup 10x powdered sugar
enough lemon juice to make a thickish-but-thinner-than-the-strawberry-one glaze
pinch of salt

Instructions

For the Cake

Preheat the oven to 350F and set your oven rack in the bottom third of your oven. For me, that's one slot below the middle.
Liberally spray a 12-cup Bundt-type pan with pan spray then knock some flour around in the pan to evenly coat. Knock out the excess flour. Set aside.
Whisk the flour, baking powder and baking soda together. Set aside.
Stir together the puree and wine. Set aside.
Use the creaming method to make this cake.
Cream the butter and salt together until smooth. Add the sugar and cream until very light and fluffy, scraping the bowl as needed. This will take 5-7 minutes. Don't rush it.
With the mixer on low-ish speed, drizzle in the eggs a bit at a time, scraping the bowl as necessary. It will take about 5 minutes to get the eggs incorporated.
Turn the mixer back up to medium and mix for another few seconds.
Alternately add the flour mixture and the puree mixture beginning and ending with dry and mixing on low speed for just a few seconds between each addition (3 additions for the flour, 2 for the puree). Scrape bowl as necessary.
Finish folding the batter together by hand. If using the diced strawberries, fold them in now.
Evenly scrape the batter into the prepared pan and bake until done. In my oven, this takes 1 hour and 5 minutes. Start checking yours at 50 minutes. A tester inserted into the cake should come out clean.
Let the cake cool in the pan for 20 minutes then turn out to cool completely on a rack. (Wrap it hot and put it in the fridge to cool for an extremely moist cake).

For Both Glazes

Whisk together all the glaze ingredients, adding a bit of liquid at a time until you like the texture.
Apply the glazes however you would like. Pour it over, drizzle it on with a fork or a spoon, or go all Jackson Pollack on it and sling it on.

Notes

NOTE: All ounce measurements are by weight and not volume.

To make the puree, cook strawberries together with a glug or two of wine, some sugar, a pinch of salt, and a bit of lemon juice. Cook down for a few minutes. Puree and strain. Use the puree in both the cake and the glaze.

I think you could probably make this with whatever fresh fruit you have around. Just pair it with a wine that will work well with it.
It seems to me that it might not be a bad idea to use freeze-dried or dehydrated strawberries as mix ins. I think they'd plump back up nicely while in the oven. If you try it, let me know. If I try it, I'll let you know.

Nutrition