 |
| quatre-quarts |
This is the kind of cake that everyone needs to know how to make. You can do anything with it; it can be cupcakes or a layer cake. You can use it as a base for fruit, frost it or serve it plain. It can be a family dinner dessert, a special occasion cake or just a snack. I've been making a similar cake for quite a while from Alice Waters' The Art of Simple Food. I love that title...I love that cookbook!
People that grew up eating cakes made from a mix sometimes think made from scratch cakes are dry but to me cake mixes produce a gummy cake. You know like packaged white bread that sticks to the roof of your mouth? I like the texture of a cake to let me know I'm eating cake! It was really good with strawberry coulis!
 |
| Quatre-Quarts with strawberry coulis |
January has been a month of great recipes so far! Check out all the
French Friday cooks.
Ah, the box vs scratch cake debate! (I am on team "from scratch") I agree, that there is something about the texture of most box mixes that leave me wishing I didn't waste my calories..
ReplyDeleteLovely cake & great coulis!
I think you summed this cake up perfectly, it's a base recipe which we all need to have in our back pockets. And, while I am not above pulling out a box mix in a pinch, I agree that homemade always tastes better.
ReplyDeleteOh, how I agree with you on the boxed cake issue! They serve a purpose...convenience! But once you learn how to bake a simple cake it is also convenient! Your cake looks and sounds delicious! Love the coulis! Have a wonderful weekend!
ReplyDeleteThat strawberry coulis looks scrumptious! I have to admit that one of my favorite cakes is my Mom's cinnamon cake, made with a doctored yellow cake mix. The quatre-quarts will be my next catch up post. I'm glad it's getting such great reviews.
ReplyDeleteExactly ... everyone should know how to make a cake like this. Even if you don't want to take the extra step to separate the eggs, it still a must-have in the recipe box. It's the perfect vehicle for seasonal toppings.
ReplyDeleteYour cake looks delicious! I'm very happy to have a cake like this one in my repertoire!
ReplyDeleteLove your strawberry coulis! There's room in my life for both packaged and made-from-scratch cakes. If I'm having a yellow cake with chocolate icing, I want it from a box. Anything else, I prefer from scratch.
ReplyDeleteRight on that this is one of those basic recipes that can inspire a beginner to love baking. I really like the composition of your first photo. I can just barely see the ruffled edges of the pretty serving plate.
ReplyDeleteYour quartre-quarts rose beautifully, Lola. Beautiful photos!
ReplyDeleteGorgeous pictures as usual! I agree - this is a versatile recipe that everyone should know how to make.
ReplyDeleteI have to agree that the cake was excellent with strawberries! I can't wait to make it again. :)
ReplyDeleteBeautiful pictures and cake! This cake was excellent and so simple!
ReplyDeleteLovely cake, Lola! I also enjoy Alice Waters' book. I just used it this week for a vegetable gratin. I'll have to check out her cake recipe too.
ReplyDeleteCakes should be from scratch - the flavors are more pure, and the texture what a cake is meant to be. Your photos are once again show-stopping!
ReplyDeleteLola, I have chosen to pass the Liebster Blog Award to your blog. You can pick it up on my blog. Have a great week!
ReplyDeleteYour pictures are beautiful! Strawberry coulis would have been perfect with this!
ReplyDeleteYour cake looks so fluffy and so good with the strawberry coulis - a simple touch that makes it so special. Yum!
ReplyDeleteBeautiful photos! Your cake looks perfect. I love this recipe and so does my family. They are asking for it again...NOW! And this time, they want it plain, or maybe with fruit...like yours. Your strawberries coulis looks delish!
ReplyDeleteYour strawberry coulis is beautiful, what a great color! I love the Alice Waters cookbook too.
ReplyDelete