Balsamic Cake With Cream Cheese Frosting

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Balsamic Cake With Cream Cheese Frosting

Balsamic Cake:

1/4 cup (1 stick) butter, softened

1/4 cup cold water

1/4 cup Safeway SELECT Verdi Balsamic Vinegar

1 1/4 cups all-purpose flour

1 1/4 cups sugar

1/4 tea salt

1 1/2 tea baking powder

2 large eggs

1 recipe Balsamic Cream Cheese Frosting

Sliced peaches for serving

 

 

 

 

 

Preheat oven to 350 degrees. Grease and flour a 9-inch round cake pan.

In a mixing bowl with electric mixer, cream butter and sugar on high speed until

light and fluffy. Add wa ter and vinegar and mix until incorporated.

Add flour, salt and baking powder and mix on low speed until incorporated.

Add eggs one at a time, mixing after each. After the last egg has been

incorporated, mix on high for 30 seconds. Do not overbeat.

Pour into prepared pan and bake for 25 minutes or until the cake begins to pull

away from the sides of pan. Cool 10 minutes. Invert onto platter and cool to

room temperature. (Cake may be refrigerated up to 2 days.)

Before serving, spread with frosting and top with peach slices.

 

Balsamic Cream Cheese Frosting

4 oz light cream cheese

2 tbl butter, softened

1 cup powdered sugar, sifted

2 tea Safeway SELECT Verdi Balsamic Vinegar

Milk, if needed to make spreading consistency

 

 

Combine cream cheese, butter, powdered sugar and vinegar in a mixing bowl with

mixer or food processor with metal blade.

If too thick to spread, add milk a few drops at a time, mixing well.

 

Makes: 8 servings

Prep Time: 15/5 minutes

Cook Time: 25 minutes

 

 

Author: Safeway

Source: posted by Pepper to 50 Plus Friends Club Cookbook

Formatted by Chupa Babi: 06.03.08

 

" A splash of balsamic vinegar turns an old-fashioned white cake a rich

cinnamon-spice color and imparts a pleasing sweet and pungent tang. I like to

top the cake with a balsamic cream cheese frosting and fresh peaches or

strawberries. "

 

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