Hey all - I can't believe this is my 50th weekly blog post! My first anniversary of blogging is coming up!
I recently hosted an early evening dinner party, and wanted a dessert that was pretty, spring-like, and strawberry-forward. This Brown Sugar Cake is dense and yummy - and the addition of strawberry jam to the cake batter is a great enhancement. It's perfect for a spring/summer lunch, pool party, shower, or early dinner party.
Make the Cake Batter: Preheat the oven to 325. Line the bottom of 2 round cake pans with wax paper or foil, then grease the sides and bottom of the pans. In a standing mixer, cream together a cup of softened butter, and a cup of each of sugar and brown sugar. Add 5 eggs. Mix well, then add a cup of sour cream.
In a separate mixing bowl, whisk together 2 1/2 cups of flour, a teaspoon of baking soda, a pinch of salt, and 1/2 teaspoon of cinnamon. Combine the two mixtures, mixing well. Then stir in about 1 cup of strawberry jam. Bake for 40 minutes or until done. Let cakes cool completely before removing from pans.
Make the Topping: In a medium size mixing bowl, beat 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 tablespoon of vanilla. Beat until soft peaks form. Stir in a softened 8-ounce container of Mascarpone cheese.
Throw Together: Once the cakes are cooled, and are ready to frost, spread the whipped topping on the first layer. Layer further with a smattering of sliced strawberries. Add second layer on top, cover with the filling, and add another pile of strawberries. If you want, sprinkle some mint leaves on top, and that's it!
Let me know how you liked this recipe!
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