Barefootcontessasflagcake Recipes

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BAREFOOT CONTESSA'S FLAG CAKE



Barefoot Contessa's Flag Cake image

I saw Ina make this on her Food Network television show. The episode was entitled "All American". It was a beautiful cake!

Provided by Juenessa

Categories     Dessert

Time 1h15m

Yield 20-24 serving(s)

Number Of Ingredients 15

18 tablespoons unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
1 lb unsalted butter, at room temperature
1 1/2 lbs cream cheese, at room temperature
1 lb confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
1 pint blueberries
1 1/2 pints raspberries

Steps:

  • Heat the oven to 350 degrees F.
  • Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy.
  • On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla.
  • Scrape down the sides and stir until smooth.
  • Sift together the flour, cornstarch, salt, and baking soda in a bowl.
  • With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
  • Pour into the prepared pan.
  • Smooth the top with a spatula.
  • Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean.
  • Cool to room temperature.
  • For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
  • Spread three-fourths of the icing on the top of the cooled sheet cake.
  • Outline the flag on the top of the cake with a toothpick.
  • Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe.
  • Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed.
  • Pipe stars on top of the blueberries.
  • Ina serves this cake right in the pan.
  • If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

Nutrition Facts : Calories 720.3, Fat 44.7, SaturatedFat 26.7, Cholesterol 182.2, Sodium 327.3, Carbohydrate 75.8, Fiber 2.4, Sugar 56.3, Protein 7

ANGEL FOOD FLAG CAKE



Angel Food Flag Cake image

Make and share this Angel Food Flag Cake recipe from Food.com.

Provided by Ceezie

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 7

1 (16 ounce) package angel food cake mix
1 1/4 cups water
3 cups fresh raspberries (thawed and drained) or 3 cups frozen unsweetened raspberries (thawed and drained)
3 tablespoons sugar
3 tablespoons seedless red raspberry jam, melted
1 (8 ounce) container frozen whipped topping, thawed (3 cups)
2 cups fresh blueberries (thawed and drained) or 2 cups frozen blueberries (thawed and drained)

Steps:

  • Move oven rack to middle position. Heat oven to 350°F
  • Beat cake mix and 1 1/4 cups cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into 2 ungreased loaf pans, 9x5x3 inches, or 3 ungreased loaf pans, 8 1/2x4 1/2x2 1/2 inches.
  • Bake 9-inch pans 35 to 45 minutes, 8 1/2-inch pans 28 to 38 minutes, or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn each pan on its side on heatproof surface and let rest until completely cool. Run knife around edges; remove from pans.
  • Line each same loaf pan with plastic wrap, allowing wrap to extend over edges. Place raspberries, sugar and jam in food processor; cover and process, using 3 quick on-and-off motions, until coarsely chopped. Cut each loaf cake horizontally into 4 slices, using serrated or electric knife. Place 1 slice in bottom of each pan; spread 3 tablespoons of the raspberry mixture over each. Top with another slice cake. Repeat with remaining raspberry mixture and cake slices. Cover with plastic wrap and refrigerate at least 2 hours until chilled.
  • To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate. Remove pan and plastic wrap. Cut each loaf crosswise into 8 slices, using serrated or electric knife. Serve with whipped topping and blueberries.

Nutrition Facts : Calories 192.9, Fat 3.9, SaturatedFat 3.1, Sodium 214.5, Carbohydrate 37.7, Fiber 2.1, Sugar 22.8, Protein 3.1

FLAG CAKE



Flag Cake image

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 20 to 24 servings

Number Of Ingredients 15

18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
2 half-pints blueberries
3 half-pints raspberries

Steps:

  • Heat the oven to 350 degrees F.
  • Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
  • Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
  • For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
  • Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
  • I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

4TH OF JULY FLAG CAKE



4th of July Flag Cake image

This is a light and delicious dessert for the 4th of July. My husband's grandmother makes this every year for the family.

Provided by cbasser

Categories     Dessert

Time 30m

Yield 16

Number Of Ingredients 9

1/4 cup flour
3/4 cup butter
6 tablespoons powdered sugar
1 cup powdered sugar
8 ounces cream cheese
8 ounces Cool Whip
fresh blueberries
fresh sliced strawberry
sugar, for strawberry (optional)

Steps:

  • Preheat oven to 375.
  • Mix with a pastry blender flour, butter and powdered sugar.
  • Push dough evenly onto a baking sheet.
  • Bake about 10 minutes or until golden brown.
  • Mix powdered sugar, softened cream cheese and cool whip with a hand mixer until creamy and well blended.
  • Spread mixture over crust after it has cooled. Reserve a small amount for "stars.".
  • Finish with arranging blueberries and strawberries into American Flag. 7 red strips and 6 white.
  • Pipe reserved icing as stars over blueberries.

Nutrition Facts : Calories 218.8, Fat 17.2, SaturatedFat 11.7, Cholesterol 38.5, Sodium 106.9, Carbohydrate 15.6, Fiber 0.1, Sugar 13.6, Protein 1.5

FOURTH OF JULY FLAG CAKE



Fourth of July Flag Cake image

So pretty and patriotic, and its a great light dessert for a hot summer party. A must-have on Independence Day!

Provided by KissKiss

Categories     Dessert

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 4

10 3/4 ounces frozen pound cake, thawed and cut into 10 slices (Sara Lee)
2 pints fresh strawberries
1 1/3 cups blueberries, divided
12 ounces Cool Whip Topping, thawed

Steps:

  • Slice one cup of the strawberries and set aside. Halve the remaining strawberries and set aside.
  • Line the bottom of a 12x8 baking dish with the pound cake slices. Top with one cup of the sliced strawberries, 1 cup of the blueberries, then all of the whipped topping.
  • Place strawberry halves and remaining 1/3 cup blueberries on the whipped topping to create a flag design. (Strawberries should make 5 red stripes, blueberries should make a square in the top left corner using about 55-60 blueberries).

Nutrition Facts : Calories 339.5, Fat 23.1, SaturatedFat 11.7, Cholesterol 81, Sodium 171, Carbohydrate 31.7, Fiber 2.8, Sugar 6.6, Protein 3.6

BAREFOOT CONTESSA'S BLUEBERRY CRUMB CAKE



Barefoot Contessa's Blueberry Crumb Cake image

Make and share this Barefoot Contessa's Blueberry Crumb Cake recipe from Food.com.

Provided by Juenessa

Categories     Breads

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 lb unsalted butter, melted
1 1/3 cups all-purpose flour
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
confectioners' sugar, for sprinkling

Steps:

  • Preheat the oven to 350 degrees.
  • Butter and flour a 10-inch round baking pan.
  • For the streusel, combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
  • Stir in the melted butter and then the flour.
  • Mix well and set aside.
  • For the cake, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
  • Reduce the speed to low and add the eggs one at a time, then add the vanilla, lemon zest, and sour cream.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
  • Spoon the batter into the prepared pan and spread it out with a knife.
  • With your fingers, crumble the topping evenly over the batter.
  • Bake for 40 to 50 minutes, until a cake tester comes out clean.
  • Cool completely and serve sprinkled with confectioners' sugar.

Nutrition Facts : Calories 702.6, Fat 34.3, SaturatedFat 20.6, Cholesterol 153.9, Sodium 314.1, Carbohydrate 91.5, Fiber 2.3, Sugar 48.8, Protein 8.9

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