rose geranium butter cake

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~rose geranium butter cake~

This recipe was inspired by my friend Bonnie’s chocolate rose geranium cake. We use to make them at the tearoom and I remember a day when we were hosting a special tea and every available surface was covered with them! We still laugh about that. I walked into the kitchen and said, “Whoa! Think you made enough cake?”

Today I decided to flavor a simple butter cake with rose geranium leaves. I used the butter cake recipe that I found in this book that my friend Steph sent to me…Thanks Steph!…

To make the cake:

1/2 cup butter

1 cup sugar

3 eggs

2 cups flour

2 teaspoons baking powder

1 cup whole milk

1 teaspoon pure vanilla extract

In a standing mixer, combine the softened butter, sugar, eggs, milk and vanilla until smooth. Mix the flour and baking powder in a separate bowl. Add flour mixture to wet ingredients gradually until it’s all incorporated and smooth. (I always do the last bit of mixing by hand.)

generously butter a 9 inch round cake pan

line with rose geranium leaves that have been rinsed and patted dry

flatten them a bit

and slowly pour the cake batter over them.

Bake at 350 degrees F. for 45 minutes

or until a wooden skewer comes clean when inserted into center.

Cool in pan on a wire rack for 15 minutes.

Loosen sides of cake with a butter knife.

Carefully invert pan over a large serving plate

until cake releases from pan.

Cool completely.

Gently peel off leaves.

Sprinkle with powdered sugar.

Serve as is or with a pile of fresh fruit over the top.

To make fruit topping:

combine 1/4 cup sugar and the juice of one lemon

with 2 or 3 sliced nectarines.

Pour over top of cake slices.

SOOOOO yummy!



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