Flag Cake

I know you're thinking ...another flag cake? Well, ...there's just something homey and comforting when a flag cake makes an appearance on Memorial Day or Fourth of July. It's one of those "kitchy" holiday desserts.It's a perfect ending to a holiday party.

I chose Ina Garten's recipe for the cake.It's a beautiful, rich, and lovely cake.The recipe in her book makes a large cake, it serves 20-24 people. I divided the recipe by three.I wanted an 8X8X2 square cake, after a few adjustments, the cake was ready. Remember that the recipe can be tripled to make the original cake, which is baked in a 18X12X2 pan.

Ina Garten's Flag Cake (Barefoot Contessa-Family Style)

For the cake:

6 tablespoon butter @ room temp.
1 cup of sugar
2 extra large eggs @ room temp.
1/3 of cup of sour cream @ room temp.
1/2 teaspoon of vanilla extract
1 cup of flour
2 tablespoons of cornstarch
scant 1/2 teaspoon of kosher salt
1/2 teaspoon baking soda

For the icing:
11 tablespoons of butter @ room temp.
8oz of cream cheese @ room temp.
2 cups of confectioners sugar, sifted
1/2 teaspoon of vanilla
1/2 pint of blueberries
1/2 pint of raspberries

Heat the oven to 350F degrees.Butter and flour an 8X8X2 pan.

Cream the butter and sugar in the bowl of an electric mixer with the paddle attachment on high speed.On medium speed add the eggs, then add sour cream and vanilla. Scrape down the sides until smooth.

Sift together flour, cornstarch, salt and baking soda in a bowl.With the mixer on low speed add the flour mixture to the butter mixture until just combined.Pour into prepared pan.Bake 20-30 minutes or until done.Cool to room temperature.

For the icing, cream the butter, cream cheese, sugar and vanilla until smooth.Spread 3/4 of the icing on cake, reserve the rest for piping.Fill the upper left hand corner with blueberries.Place a row of raspberries across, like a stripe, then pipe a row of icing across.Repeat.Then pipe stars on the blueberries.Well I'm off to my BBQ party, enjoy!