Living on the East Coast, we feel the seasons so starkly and they affect us in so many ways. There is a huge difference between our lifestyles and eating habits between the seasons. In the fall and winter, we're craving hearty soups and stews to fortify us against the cold while we huddle indoors. In the spring and winter, we throw off our coats, raise our heads and sprint to the farmer's market to feast on the inspiration from seasonal produce like fresh berries.
Individual whipped cream bundt cakes to go with seasonal berries |
I sometimes wonder what it would be like to live on the West Coast and enjoy more sunshine and longer days. I figure we'd have a healthier lifestyle and feel less rushed given the longer light hours to do things. At the same time, I can't help but think I'd miss the cozy feel of winter and the Christmas holidays that just seem more genuine against a cold backdrop. I guess, like anything else, it's a trade-off equation.
So what we do is make the best of what we have! Enjoy the best of each and every season. And lately, I've been enjoying the vibrancy and colors of fresh local produce. There's been plenty of salads on our table but there's always room for dessert at any season.
Eating fresh fruit plain and straight-up is still my first response but once in a while, it's fun to cook with it or use it for a little embellishment. I've been in "embellishment" mode lately, preferring to augment or finish my dish with some of these seasonal jewels.
These individual whipped cream bundt cakes pair so nicely with the fruit because I always think of the classic dessert pairing of "strawberries and cream". These are literally whipped cream cakes, in that they're made with cold heavy cream that's whipped to stiff peaks to anchor the batter. The heavy cream in essence replaces the typical butter or oil in a cake recipe.
These individual whipped cream bundt cakes pair so nicely with the fruit because I always think of the classic dessert pairing of "strawberries and cream". These are literally whipped cream cakes, in that they're made with cold heavy cream that's whipped to stiff peaks to anchor the batter. The heavy cream in essence replaces the typical butter or oil in a cake recipe.
Months ago, I watched Martha make these cakes on Martha Bakes and the recipe actually comes from Rose Levy Beranbaum. I was mesmerized by the idea of the cream-based cakes, and the presentation itself, so I planned to make them once berries were more readily available. And now here they are.
I took my small bundt cake tin and baked a few of these little whipped cream cakes. I grabbed organic strawberries, raspberries, and blueberries from the market (all of which happened to be on sale - score!) and I was ready to assemble this dessert. I highly recommend whipping up some additional cream to nestle the cakes on top of.
Not only does the lightly sweetened, softly whipped cream round out the dessert nicely appearance-wise, the extra creaminess just goes so well with the fresh berries. You get a bite of buttery golden cake, with the sweet-tart freshness of the berries, mingled together with the pillowy softness of sweet cream. It works and it's something to savor over at the table.
Mix up the berries you serve with each cake, go heavy or easy on the whipped cream...however you spin it, I think it makes a beautiful summer dessert that's easy enough to make any time but special enough for a special occasion.
I took my small bundt cake tin and baked a few of these little whipped cream cakes. I grabbed organic strawberries, raspberries, and blueberries from the market (all of which happened to be on sale - score!) and I was ready to assemble this dessert. I highly recommend whipping up some additional cream to nestle the cakes on top of.
Not only does the lightly sweetened, softly whipped cream round out the dessert nicely appearance-wise, the extra creaminess just goes so well with the fresh berries. You get a bite of buttery golden cake, with the sweet-tart freshness of the berries, mingled together with the pillowy softness of sweet cream. It works and it's something to savor over at the table.
Mix up the berries you serve with each cake, go heavy or easy on the whipped cream...however you spin it, I think it makes a beautiful summer dessert that's easy enough to make any time but special enough for a special occasion.