“Life is a celebration or can be a celebration. One of the most important things is to teach man how to celebrate.”
– Abraham J. Heschel
Celebrating can take on so many forms, but in the forefront is always food. Cakes and desserts seem to be present for so many significant occasions, weddings, birthdays, b’nai mitzvah, anniversaries, or even celebrating a quiet moment with friends with a cup of coffee and a nice piece of coffeecake. Here are some recipes that will satisfy any celebration.
Strawberry Shortcake | Serves 8
For the Shortcake:
2 cups flour
1/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
4 oz. unsalted butter, chilled and cut into small pieces
3/4 cup buttermilkM
4 Tbs. sugar
Preheat oven to 375 degrees.
Sift together the flour, sugar, baking powder and salt into a large bowl. Add the butter, and crumble it with the flour mixture until it resembles a coarse meal. Gradually stir in the buttermilk with a fork, and mix until a dough forms.
Pat the dough into a 9-inch cake pan that has been buttered and floured. Sprinkle the 4 Tbs. sugar over the top of the dough.
Bake in preheated oven for 25 minutes, or until the cake is cooked through and golden brown. Allow the cake to cool in the pan on a rack.
For the Strawberries:
2 lbs. strawberries, hulled and sliced, plus 8 large strawberries, whole
1/4 cup sugar
1 1/2 cups heavy cream, whipped
Mix strawberries with the sugar, and allow the berries to stand for about 30 minutes to release their juices.
To assemble cake:
Turn out the cake from the pan. Using a serrated knife, slice the cake in half horizontally. Place the bottom half of the cake on a platter, and spoon the sliced strawberries and their juice over it.
Spoon all but 1/2 cup of the whipped cream on top of the strawberries. Place the top half of the cake on top of the cream. Spread the remaining whipped cream over the top. Garnish with the 8 large, whole strawberries.
Cut into wedges and serve.
Hungarian Coffeecake | Serves 12
1 cup brown sugar
1 cup toasted chopped walnuts
2 tsp. cinnamon
1 1/2 cups flour
2 tsp. baking powder
4 oz. unsalted butter
1 1/2 cups sugar
3 eggs
1 cup sour cream
2 tsp. vanilla extract
Preheat oven to 350 degrees.
Mix together the brown sugar, walnuts and cinnamon. Set aside.
Sift together the flour and baking powder into a bowl. In another bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Whisk in the sour cream and vanilla. Fold in the flour mixture gently.
Butter and flour a 10-inch tube or bundt pan. Spoon half the batter into the pan. Sprinkle half the brown sugar mixture over the batter, and swirl it in, using a butter knife. Spoon the remaining batter over and the remaining brown sugar mixture on top.
Bake the cake in preheated oven for about 60 minutes, or until done. Allow the cake to cool in the pan for 15 minutes.
Cut around the sides of the pan to loosen the cake. Turn the cake out on a rack and allow to cool completely.
Rebecca Ets-Hokin is a Bay Area cooking teacher and food professional. Her columns alternate with those of Louise Fiszer. Questions and recipe ideas can be sent to j. or to [email protected].