Vodka Gimlet Cake

Vodka Gimlet Cake

A few months ago, I tasted one of the best vodka gimlet’s mixed when I was treated to drinks at The Majestic. It tasted like cool key lime pie. The secret: powdered sugar, not simple syrup. When I made this lemon lime cake not too long after, my thoughts immediately went back to the vodka gimlet. Many desserts are infused with liqueurs and I wanted to recreate this drink in a cake.

To make my vodka gimlet cake a bit more fancy, I infused strawberries with lime and made homemade vodka infused whipped cream (none of this new fangled stuff out of a can for me!).

Vodka Gimlet Cake

Vodka Gimlet Cake

Inspired by How Sweet It Is

1 cup sugar
1/2 cup butter
2 eggs
1 1/2 teaspoons vanilla
2 tablespoons key lime zest
1 1/2 cups baking flour
1 teaspoon baking powder
2 tablespoons milk
1/4 cup vodka
3 tablespoons key lime juice

Vodka Infused Whipped Cream

1 pint cold whipping cream
3 tablespoons vodka
1/2 teaspoon vanilla extract
1 tablespoon key lime zest
3 tablespoons powdered sugar

Strawberries for topping
1 key lime, juiced

Preheat oven to 350 degrees.

Cream butter, sugar, and eggs together until fluffy. Add vanilla and zest and combine until mixed.

Combine dry ingredients in a bowl. Add the dry ingredients, mixing until just combined. Add the key lime juice and vodka, and thoroughly mix. Once mixed, add milk and beat until combined.

Pour into a greased 9″ round baking pan. Bake for 30-35 minutes and let cool completely.

Cut strawberries in a bowl and mix with juice of one key lime. Refrigerate.

In the bowl of an electric mixer, add cream, vodka, vanilla, sugar and key lime zest. Beat on medium-high speed until cream stiffens, about 7-8 minutes. Frost cake, add strawberries and refrigerate.

P.S. Since I made vodka gimlet cake (and shared with co-workers… don’t worry I didn’t eat it by myself!) I accepted a new job that starts tomorrow and I’m moving at the end of the month. Hopefully this is the universe tossing a few crumbs my way…

Blueberry Crumb Cake

Here comes another delicious summer recipe full of antioxidants as I sit on my balcony in the beautiful 76 degree weather… sun setting… drinking wine (I ran out of green tea, that’s my excuse this evening).

I made it for a cookout two weekends ago with all the leftover blueberries I had from my limoncello panna cotta. Although my blueberry crumb cake didn’t turn out looking quite like Pioneer Woman’s, I’m sure it is equally delicious, if not better.

Roomie and I licked the bowl and beaters clean like kids (I also got yelled at for being a “mom” and scraping too much out of the bowl with the spatula).

Blueberry Crumb Cake

Blueberry Crumb Cake

Adapted from The Pioneer Woman Cooks

1/2 stick + 1 tablespoon unsalted butter
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk (I used skim)
2 cups fresh blueberries

Crumb Topping

3/4 stick butter
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup all-purpose flour
1/4 teaspoon salt

Preheat oven to 350 degrees. Combine flour, baking powder and salt. Stir and set aside.

Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

Grease a 9 x 13-inch baking pan. Pour in batter.

In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Crumble over the top of the cake.

Bake cake for 40 to 45 minutes, or until golden brown.