HOME > Chowhound > Home Cooking >

ISO Summery Cake that Keeps

p
porceluna Jul 2, 2008 06:01 PM

Next weekend, I'm going on a trip with a bunch of friends to a lake house, and I'm bringing the sweets. I'm known for my cakes, both layer and bundt, and would like to keep up that reputation!

I need a recipe for a summery-tasting cake that keeps well. I'm making it on Friday to be served on Saturday evening, and it must endure a relatively cooler-free, 3 hour-long car ride. I would like it to be really flavorful and summery, so a gently-flavored, lemony tea cake would NOT be appropriate. For the sake of variety, I'd also like to avoid basic chocolate, if possible.

Any ideas? Actual recipes, or links to them, would be especially appreciated. Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. n
    Nancy Berry RE: porceluna Jul 2, 2008 09:24 PM

    There's a really nice cherry crumbcake recipe by Nick Malgieri here:

    http://www.foodnetwork.com/food/recip...

    It should keep pretty well (especially if you make it with buttermilk) and it has some strong cherry, vanilla and cinnamon flavors.

    1. Emme RE: porceluna Jul 2, 2008 10:10 PM

      okay maybe it's not summery enough, but sooo flavorful, and not only travels well but gets better over a few days, so you could even make it wednesday or thursday...

      Gramercy Tavern Gingerbread
      http://www.epicurious.com/recipes/foo...

      1. n
        nemo RE: porceluna Jul 3, 2008 02:48 AM

        Angel food cake? Take cream for whipping and macerating fruit separately and assemble at the house. Cut the cake in half and make a tunnel, fill with fruit and whipped cream mix. Or cut slices and serve with lots of fruit and piles of cream. Fresh strawberries, blueberries, and raspberries say summer to me.

        1. Pia RE: porceluna Jul 3, 2008 06:43 AM

          I love this blackberry upside down cake: http://www.epicurious.com/recipes/foo...

          It's good with all kinds of berries and keeps well for a few days.

          5 Replies
          1. re: Pia
            b
            Bigtigger RE: Pia Jul 3, 2008 06:59 AM

            Teddy's Apple Cake, recently revived in the NY Times, is a wonderful confection which is both moist and toothsome - and it retains these qualities for many days. Recommend it highly, and by all means include the optional nuts which I roast first for 10-15 mins at 350. Enjoy !
            http://www.mindspring.com/~nancyshoem...

            1. re: Bigtigger
              p
              porceluna RE: Bigtigger Jul 3, 2008 07:38 PM

              Have you ever made this in a bundt pan as opposed to a tube pan? Is the flat bottom totally necessary, or would the simple round edge of a basic bundt pan still "hold the apples in?"

            2. re: Pia
              p
              porceluna RE: Pia Jul 3, 2008 07:36 PM

              The blackberry cake does sound really summery indeed, but one question: the recipe says it yields only 6 servings. Would you say that's accurate? If so, have you ever tried doubling it? (We're 8 people...)

              1. re: Pia
                p
                porceluna RE: Pia Jul 10, 2008 04:50 PM

                Update: You got me thinking on the mixed berry track. When I visited my parents this past weekend, I spotted a Barefoot Contessa recipe for tri-berry muffins. I'll probably make those for the car ride, and maybe your cake for another outing next weekend! Thanks again!

                1. re: porceluna
                  Pia RE: porceluna Jul 21, 2008 09:25 AM

                  Sorry, I just noticed your followup post -- I'd say 8 people would be fine but wouldn't leave a lot of room for seconds. Anyway, it's a quick and easy cake that you can whip up for a few dinner guests, or for afternoon tea, some time if you want to try it and have a smaller crowd.

              Show Hidden Posts