To purchase a copy of the book:
Book Launch Party
6:00 p.m. - 8:00 p.m.
Room and Board
55 E. Ohio
52 W. Elm Street
To purchase tickets:
Demo and Book Signing
2:00 p.m. - 4:00 p.m.
Read It & Eat
2142 N. Halsted
To purchase tickets:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3 large eggs, room temperature
1 1/2 cups sifted cake flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream, room temperature
1 Tablespoon vegetable oil
1 teaspoon vanilla extract
2 Tablespoons unsweetened cocoa powder
3 Tablespoons strawberry jam, melted
1 teaspoon strawberry extract
2–3 drops red food coloring (optional)
confectioners’ sugar, for sprinkling
Preheat your oven to 325F. Liberally prepare 2 mini Bundt pans with 5-cup or 6-cup capacity with the nonstick method of your choice. In the bowl of your stand mixer fitted with the whisk attachment, beat the butter on high speed for 1 minute. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed. Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Add the salt and baking soda. Be careful not to overbeat. Add the sour cream, oil, and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix. Evenly separate the batter into 3 medium bowls. Set 1 bowl aside. Whisk the cocoa powder into the second bowl and set aside. To the third bowl, add the strawberry jam, strawberry extract, and food coloring, if using. Set aside. The strawberry batter will be thinner than the rest of the batters due to the extra liquid, but this is totally fine. Place alternating tablespoons of all 3 batters into each cavity of your prepared pans, until each cavity is 2/3 full. Start with the vanilla, adding a tablespoon to each cavity, then add the chocolate, followed by the strawberry. Start again with the batters until each cavity is 2/3 full. Be careful not to overfill. Bake for 24 to 28 minutes, or until a toothpick inserted into the center of a cakelette comes out mostly clean but still moist. Let the cakelettes cool in the pan for 10 minutes, then invert onto a serving plate. Let cool to room temperature. Lightly cover the cakelettes with foil or plastic wrap so they not dry out. Sprinkle with the confectioners’ sugar and serve.
This recipe was tested in a six-cavity mini Bundt pan with a five-cup total capacity. However, mini Bundt pans can range anywhere from four to five cups. If your pan’s total capacity is less than five cups, just reduce the baking time by a few minutes and check on the cakelettes early to prevent them from overbaking.
To melt the strawberry jam, place it in a microwave-safe bowl and heat on high for 20 to 30 seconds until it is runny and thinned.
Reprinted with permission from Grandbaby Cakes by Jocelyn Delk Adams, Agate Surrey, 2015.