Omaha Strawberry Cake - Vintage Recipe
Jun 17, 2024 21:28:47 GMT -5
Post by maybetoday on Jun 17, 2024 21:28:47 GMT -5
Omaha Cake
15m prep time
30m cook time
30m inactive
INGREDIENTS
1 pint strawberries, stems removed, hulled, and roughly chopped
1 cup strawberry jam
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
1 cup granulated sugar
1 cup vegetable oil
4 large eggs, room temperature
1 teaspoon vanilla extract
1 to 2 tablespoons cinnamon sugar (or 1 tablespoon plus two teaspoons sugar to 1 1/2 teaspoons cinnamon)
1 cup powdered sugar
2 to 3 tablespoons heavy cream or whole milk
PREPARATION
Preheat oven to 350°F. Spray a 9-x-9-inch baking dish with baking spray, set aside.
In a small bowl combine strawberries and jam, folding the strawberries gently to incorporate, set aside.
In a second bowl combine flour, baking powder, and salt, set aside.
In another bowl whisk sugar and oil together until well combined.
Whisk in eggs one at a time, beating well after each addition. Add in vanilla.
Gradually add the dry ingredients into the wet ingredients, mixing until there’s no visible dry ingredients.
Pour half of the batter into the prepared pan. Next pour the strawberry-jam mixture on top, spreading evenly over the batter. Carefully pour the remaining batter on top.
Sprinkle the top evenly with cinnamon sugar.
Bake for 30 minutes or until the sides are gold and a toothpick inserted comes out clean with a few moist, not wet, crumbs.
While the cake is resting for 30 minutes, make the glaze. In a bowl combine powdered sugar and cream. It should be a thick but pourable consistency. Drizzle the glaze on top of the still warm cake. Serve warm and enjoy.
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15m prep time
30m cook time
30m inactive
INGREDIENTS
1 pint strawberries, stems removed, hulled, and roughly chopped
1 cup strawberry jam
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
1 cup granulated sugar
1 cup vegetable oil
4 large eggs, room temperature
1 teaspoon vanilla extract
1 to 2 tablespoons cinnamon sugar (or 1 tablespoon plus two teaspoons sugar to 1 1/2 teaspoons cinnamon)
1 cup powdered sugar
2 to 3 tablespoons heavy cream or whole milk
PREPARATION
Preheat oven to 350°F. Spray a 9-x-9-inch baking dish with baking spray, set aside.
In a small bowl combine strawberries and jam, folding the strawberries gently to incorporate, set aside.
In a second bowl combine flour, baking powder, and salt, set aside.
In another bowl whisk sugar and oil together until well combined.
Whisk in eggs one at a time, beating well after each addition. Add in vanilla.
Gradually add the dry ingredients into the wet ingredients, mixing until there’s no visible dry ingredients.
Pour half of the batter into the prepared pan. Next pour the strawberry-jam mixture on top, spreading evenly over the batter. Carefully pour the remaining batter on top.
Sprinkle the top evenly with cinnamon sugar.
Bake for 30 minutes or until the sides are gold and a toothpick inserted comes out clean with a few moist, not wet, crumbs.
While the cake is resting for 30 minutes, make the glaze. In a bowl combine powdered sugar and cream. It should be a thick but pourable consistency. Drizzle the glaze on top of the still warm cake. Serve warm and enjoy.
link