Oklahoma Is More Than OK... It's Delicious!

MINNEAPOLIS, Nov. 15, 2011 /PRNewswire/ -- Today, Leah Lyon from Ada, Oklahoma captured the grand prize for the "Bundts® Across America" baking contest sponsored by Nordic Ware, creator of the Bundt pan. This year's contest theme was "Heritage and Traditions" and Leah created an original recipe that will make her state proud! Her recipe is titled: "Vanilla Dusty Ol' Okie-Rose Cake". Leah received a trip to New York City and will appear on the Martha Stewart Show today for the announcement of her winning cake and the celebration of National Bundt Day.

(Photo:  http://photos.prnewswire.com/prnh/20111115/AQTUFNS1)

"This gorgeous cake is reflective of my home state, my heritage, and my family," says Leah. "The corn flour and strawberries represent the official and traditional Oklahoma state meal, which includes grits and strawberries, as well as my gardening days growing up on a rural Oklahoma Farm we call Redbird Hill. The vanilla dust represents the lazy, dusty Oklahoma country roads in summer. And, the rose theme is for my mama, who at almost 88 is still a true southern belle and whom for me the smell of vanilla always reminds me of her.  She left Alabama in 1946 when she married my daddy, a WWII veteran, whom everyone now knows as the Ol' Okie, thus the Ol' Okie Rose part of the name."

Leah says her cake makes a great June wedding shower cake, birthday cake, or anniversary cake.  She goes on to say it is simple, but delicious and elegant without all the fuss. The corn flour adds that little extra flavor and texture that complements the vanilla and strawberries perfectly. "I added a little modern flare of my own, by means of strawberry tequila, or what we call rose tequila. It gives the cake a unique appeal to young adults; especially if you serve it with strawberry tequila glazed fresh strawberries and whipped cream.  Another option is to add a little of the tequila to whipped cream, which works great if you have young children enjoying it – just simply serve theirs with plain sweetened whipped cream and save the special stuff for the adults."

"I knew the moment I saw and tasted this cake it would likely be the winning entry," says David Dalquist, President of Nordic Ware. "The beautiful understated appearance of the Rose caught my attention, signaling this was a going to be a very special Bundt cake. When the cakes light delicate texture began to melt in my mouth, I slowly savored the fruits and flavors of the unique combination of ingredients. The heartfelt story behind naming the cake added to the overall beauty and elegance of the recipe," Dalquist explains

"We had so many wonderful recipes submitted; I knew it was going to be a difficult decision for us to pick a winner," adds Dalquist. "I was pleased that when the final tally was completed, the Dusty Ol' Okie Bundt cake was our chosen winner. It truly earned its grand prize status in the 2011 Bundts Across America recipe contest."

"The winner's description of this cake told a great story," says Nordic Ware Founder Dorothy Dalquist. "The beautiful Rose Bundt pan with its defining lines and the addition of strawberries added a fresh taste and good color to this fine textured cake.  I also liked the finished sugar dusting over the cake because it highlighted the beautiful lines of this pan."

Vanilla Dusty Ol' Okie-Rose Cake
Submitted by Leah Lyon

Preparation Instructions:
2/3 cup finely chopped fresh or frozen (thawed) strawberries
2/3 cup strawberry preserves, chopped
2 ounces white chocolate, melted
2 ounces cream cheese, softened
1 2/3 cups sugar
14 Tbls butter at room temperature
2 eggs
1 egg white
2 tsp Vanilla
1 cup buttermilk
2 3/4 cups cake flour
1/2 cup corn flour
2 1/2 tsp baking powder
1/2 tsp salt
3 ounces Strawberry Cream Tequila (I prefer Tequila Rose) (optional)
1/3 cup vanilla sugar or powdered sugar mixed with the seeds of 1 vanilla bean(for dusting) Organic rose petals for garnish (if available) Red sugar or sprinkles (optional garnish)

Instructions:
Preheat oven to 350 degrees. Mix strawberries, preserves, white chocolate and cream cheese.  Reserve.

Cream sugar and butter; add eggs and egg white, one at a time, beating well after each addition. Mix in vanilla. Mix flour, corn flour, baking powder, and salt.  Add, alternating with buttermilk, to the sugar mixture, beating gently.

Generously spray Nordic Ware Rose Pan with non-stick baking spray (such as Bakers Joy). Spoon two-thirds of the batter into prepared pan.  Drop the strawberry mixture (filling) by spoonfuls onto the batter. Carefully spoon remaining batter over filling. (Note: filling may not be covered completely).

Baking Instructions:
Bake at 350 degrees for 55-65 minutes, until toothpick inserted comes out with moist crumbs on it.  Cool cake in pan 20 minutes. Invert onto cake stand and if using the Tequila, drizzle over the warm cake.  Let cool 20 more minutes and dust heavily with the vanilla sugar and garnish with organic rose petals  and/or red sugar (if desired).

Serving Recommendations:
Serve with sweetened whipped cream, strawberry-tequila whipped cream, and/or rose tequila glazed strawberries.

SOURCE Nordic Ware