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PeeWee Cake
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From the Kitchen of ... Angelyn Floyd-Rowe, Stockbridge
The cook: Angelyn Floyd-Rowe, a Stockbridge real estate agent (and owner of a cleaning business), says that in her line of work, improvisation is key. And bringing the occasional home-baked cake to business meetings can set her apart from the competition. That creative spirit also comes through in her cooking, where she is not afraid to experiment. For instance, one time when she was out of milk, she added a little sour cream to her cream cheese frosting to thin it to spreading consistency. She discovered that she liked her invention even better than the original. "It makes it taste like ice cream, " she said.
The recipe: The cake itself is a simple 1-2-3-4 recipe -- a good, moist yellow cake. But what makes this cake stand out is the fresh fruit that covers it, as well as Floyd-Rowe's creamy frosting.
About that name: After Floyd-Rowe made this cake for the first time, her husband, Larry Rowe, started requesting her PeeWee Cake. She wasn't sure what he was talking about until she realized that he had misheard her pronunciation of Kiwi Cake. They agreed that his name is better.
Tip: Floyd-Rowe likes to cut the fruit into small cubes, drain it on paper towels and then mix it all together before pressing it into the top and sides of the cake. But you can also cut the fruit into large slices and arrange it in blocks or stripes. If you have leftover fruit, serve it on the side.
Hands on time: 40 minutes Total time: 2 hours and 30 minutes Serves: 18
Ingredients:
FOR CAKE:
3 cups sifted cake flour (sifted before measuring)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 cup milk
1 pineapple, cleaned, cored and cut into small cubes or slices
1 pint strawberries, cleaned and cut into small cubes or slices
3 firm (but not hard) kiwi fruits, peeled and cut into small cubes or slices
FOR CREAMY FROSTING:
Makes enough to frost 1 cake (18 servings)
Hands on: 5 minutes
Total time: 5 minutes
1/2 cup (1 stick) unsalted butter, room temperature
1 (8-ounce) package cream cheese, room temperature
1 teaspoon sour cream
1 teaspoon vanilla extract
1 (1-pound) box confectioners' sugar
Instructions:
FOR CAKE:
Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch baking pan or 3 (9-inch) round cake pans. Set aside.
In a small bowl, sift together the flour, baking powder and salt. Set aside.
In a mixing bowl, beat the butter until creamy. Slowly beat in the sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and butter flavoring. In three additions, add the flour mixture, alternating with the milk.
Spoon the batter into the prepared pan(s). Bake for 25 to 30 minutes for the round pans or 35 to 40 minutes for the 9-by-13-inch pan, or until a tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 to 20 minutes; then invert the cake onto the rack and cool completely.
Meanwhile, prepare the fruit and drain well on paper towels.
When the cake is cool, assemble (if using the round pans) and frost the top and sides with Creamy Frosting. Place in the refrigerator to firm up the frosting for 10 to 15 minutes. Then cover the top and sides completely with the fruit, pressing it gently into the frosting so it doesn't slide out of place. Store the cake in the refrigerator.
FOR THE FROSTING:
In a mixing bowl, cream together the butter and cream cheese. Beat in the sour cream and vanilla. Gradually add the confectioners' sugar and beat until smooth.
Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch baking pan or 3 (9-inch) round cake pans. Set aside.
In a small bowl, sift together the flour, baking powder and salt. Set aside.
In a mixing bowl, beat the butter until creamy. Slowly beat in the sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and butter flavoring. In three additions, add the flour mixture, alternating with the milk.
Spoon the batter into the prepared pan(s). Bake for 25 to 30 minutes for the round pans or 35 to 40 minutes for the 9-by-13-inch pan, or until a tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 to 20 minutes; then invert the cake onto the rack and cool completely.
Meanwhile, prepare the fruit and drain well on paper towels.
When the cake is cool, assemble (if using the round pans) and frost the top and sides with Creamy Frosting. Place in the refrigerator to firm up the frosting for 10 to 15 minutes. Then cover the top and sides completely with the fruit, pressing it gently into the frosting so it doesn't slide out of place. Store the cake in the refrigerator.
FOR THE FROSTING:
In a mixing bowl, cream together the butter and cream cheese. Beat in the sour cream and vanilla. Gradually add the confectioners' sugar and beat until smooth.
Notes:
Total time includes cooling time.
Nutrition:
Per serving: 480 calories (percent of calories from fat, 40), 5 grams protein, 69 grams carbohydrates, 1 gram fiber, 22 grams fat (13 grams saturated), 104 milligrams cholesterol, 292 milligrams sodium.
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