Tuesday, June 21, 2011
Strawberry Summer Cake
Since today is the first day of summer, I thought it would only be fitting to blog about a strawberry summer cake that I made a couple of weeks ago. Unfortunately, now that I am back at work, I think that baking will be put on the back burner. I have however been surprised by how much I have been baking recently so I still have a few other recipes that I plan to share in the near future.
I thought this cake was super easy to make and was a great way to make use of some strawberries. The whole family seemed to enjoy it, particularly with a scoop of ice cream!
from Smitten Kitchen
6 tbsp. unsalted Butter (room temperature)
1 1/2 cups All-Purpose Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
1 cup + 2 tbsp. Sugar
1/2 cup Milk
1 tsp. Vanilla
1 lb. Strawberries (hulled and halved)
Preheat oven to 350°F. Butter a 10-inch pan.
In a small bowl, whisk flour, baking powder and salt together.
In a large bowl, beat butter and sugar until pale and fluffy with an electric mixer, about 3 minutes.
Mix in egg, milk and vanilla until just combined.
Add dry mixture gradually, mixing until just smooth.
Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. Let cool in pan on a rack.