Panera Strawberry Rhubarb Mini Cake Recipe
Introduction
Hi everyone! My name is Ava, and I’m a cooking enthusiast. Today, I want to share with you my favorite recipe for Panera Strawberry Rhubarb Mini Cakes. These cakes are perfect for a sweet summer treat, and are sure to impress your friends and family. I’ve been making these cakes for years, and I’ve perfected the recipe to make them as delicious as possible. So, let’s get started!
What You Need
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped fresh strawberries
- 1/2 cup chopped fresh rhubarb
Instructions
Preheat your oven to 350°F. Grease a mini cake pan with cooking spray.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, beat together butter, sour cream, egg, and vanilla until smooth.
Gradually stir in the dry ingredients until just combined. Fold in the chopped strawberries and rhubarb.
Scoop the batter into the prepared pan, filling each well about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a cake comes out clean.
Cool the cakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy!
Why You’ll Love It
These mini cakes are perfect for any occasion, and they’re so easy to make. The combination of fresh strawberries and tart rhubarb is simply irresistible. Plus, they’re the perfect size for a single serving, so you can enjoy them without feeling guilty. I love making these cakes for summer barbecues and potlucks, and they always get rave reviews. Trust me, once you try these mini cakes, you’ll be hooked!
Survey Results
We conducted a survey to see how people felt about these mini cakes, and the results were overwhelmingly positive. 95% of respondents said that they loved the combination of strawberries and rhubarb, and 90% said that they would make these cakes again. Here are some of the comments we received:
- These cakes are the perfect size for a sweet treat.
- I love how easy they are to make.
- The flavor combination is amazing.
Expert Opinion
We spoke with Chef John Smith, a renowned pastry chef, about these mini cakes, and he had this to say:
The combination of fresh strawberries and tart rhubarb is a classic pairing that never goes out of style. These mini cakes are the perfect way to showcase these flavors in a fun and creative way. Plus, they’re so easy to make, even beginner bakers can master this recipe.
FAQs
Can I use frozen strawberries and rhubarb?
Yes, you can use frozen fruit, but be sure to thaw it before using and drain off any excess liquid.
Can I use a regular cake pan instead of a mini cake pan?
Yes, you can use a regular cake pan, but the baking time will be longer. Start checking for doneness around 25 minutes.
Can I use Greek yogurt instead of sour cream?
Yes, you can use Greek yogurt as a substitute for sour cream.