Tuesday, January 1, 2013

Cherry Blintz Brunch Cake


My husband and I aren't big fans of going out on New Year's Eve. 

I love the hoopla surrounding it, but not the crowds. Some people just go bat shiz crazy at the stroke of midnight and it's more than I can handle. I'm not a violent person, but boy, can some people push their luck. I once had this guy scream in my face, "It's about to get STOOOOPID" and proceeded to do a back and forth motion with his tongue. 

Gross.

When the mister and I were dating, we would go out for dinner or a house party and celebrate with a small group of friends to ring in the new year. We did the same once we were married, but usually headed home before the ball dropped. When the kids came along, we just gave up. It became all about our little family and hanging with them. Waking the next morning is when the fun really begins for us - New Year's Day brunch. Lounging around in our jim jams, eating, play board games, eating some more, watching football, a movie, and yeah, still stuffing our faces, but enjoying a slow and peaceful day.

Perfection. 

That is until one goes to button ones jeans the next morning, only to send it flying into the stratosphere taking down a small airliner, causing chaos, terror, and anxiety everywhere with fear that the world is going to end. All because one couldn't stop shovelling food in one's gob the entire holiday.

*Sigh*. 

Wishing you all a very happy and healthy 2013 filled with love and magic. Have your cake and eat it too every now and again. It's good for the soul.

And I'll do the same.

Don't you worry.



CHERRY BLINTZ BRUNCH CAKE

For the cake:

1¼ cups whole milk
2 tablespoons greek yogurt
4 tablespoons butter, melted 
2 teaspoons pure vanilla extract
4 eggs
1⅓ cups flour
1 tablespoon baking powder
⅔ cup sugar 

For the filling:

3 cups ricotta cheese
8 ounces mascarpone or cream cheese
2 large eggs, at room temperature
1 teaspoon salt
⅓ cup granulated sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
2 teaspoons pure vanilla extract 

Cherry Sauce: 

¾ cup cranberry juice
1 tablespoon cornstarch
⅔ cups sugar
2 pounds fresh cherries
1 tablespoon lemon juice
 
Preheat oven to 350ºF. Grease a 9 x 13-inch baking dish.

In a large mixing bowl, whisk together milk, greek yogurt, melted butter, eggs, and vanilla until smooth. Add in flour, baking powder, and sugar and blend together well. Pour half of the batter into prepared baking dish pan and bake 10 minutes or until set. 




While the bottom layer of cake is baking, prepare cheese filling. In a mixing bowl, add ricotta, mascarpone or cream cheese, salt, eggs, sugar, lemon zest, lemon juice, and vanilla.



When the bottom layer of cake comes out of the oven, CAREFULLY and slowly spread the cheese filling over it, completely covering the cake in an even layer. Use a large spoon to do sections at a time and an offset spatula to smooth over. If you dump cheese filling onto the base, it will disrupt the cake and you won't get that nice layered look upon cutting.



Spoon remaining batter over the cheese mixture and gently use an offset spatula to spread the batter evenly.


Bake 35-40 minutes until the top layer of cake is lightly golden and the filling is set. Let stand 10-15 minutes before cutting. Serve warm or chilled

To make cherry sauce:

Place cranberry juice, cornstarch, and sugar in a medium saucepan and boil until translucent and thickened. Stir in cherries, bringing pan back up to a bubble stage, and simmer about 3-4 minutes. Turn off the heat, stir in lemon juice, and allow to cool. Spoon over individual pieces of cake.


 

4 comments:

  1. YUMMY! Thanks for sharing this yummy treat! You are FEATURED over at Heavenly Treats Sunday Link Party #31 the post will be up on Friday!

    ReplyDelete
  2. Yummmm! I think I need to make this, like, NOW.

    ReplyDelete
  3. This looks great...and Happy New Year to you too!

    ReplyDelete