I am currently making this cake for the fourth time. It deserves a post.
Strawberry Summer Cake. (It’s a smitten kitchen recipe (which was adapted from Martha Stewart) and I didn’t change it at all, except to get rid of some of the notes. I’m too lazy to seek out barley flour and I love sugar and yada yada.)
You’ll need butter, sugar, flour, baking powder, salt (if your butter isn’t salted), milk, an egg and some vanilla.
Here… these are the amounts and measurements.
6 tbsp butter, room temperature
1 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp table salt (only if you’re using unsalted butter
1 c granulated sugar for batter plus 2 tbsp for sprinkling before baking
1 large egg
1/2 c milk
1 tsp vanilla extract
1 lb strawberries, greens lopped off and berries halved.
What you’ll want to do (other than eat all the strawberries in front of you):
- Preheat oven to 350°F. Pam/butter a 9-inch cake pan (I’ve also made it in a 10″ disposable pie pan).
- Whisk flour and baking powder (and salt, if using) together in a bowl. In another bowl, beat butter and 1 cup of sugar until light colored and fluffy with an electric mixer/KitchenAid (I love my KitchenAid), this will take a few minutes. Add egg, milk and vanilla and mix until just combined. Add flour mixture gradually and mix until smooth.
- Pour batter into greased cake pan. Arrange strawberries (with the cut side down) on top of the batter as evenly as possible. Sprinkle remaining 2 tablespoons sugar over the strawberries.
- Bake for 10 minutes at 350 degrees and then reduce temperature to 325 degrees and bake cake until golden brown and a toothpick comes out batter-free, about 50-60 minutes. Let cool and then cut into wedges.
Prepare to eat this for breakfast every day for a week + as a snack on Monday just because you can. Legitimize this by remembering that you’re eating fruit and you wouldn’t want such deliciousness to go to waste. Or… share with a friend. Whichever is your style.
Since there’s so much butter in this, I’d like to give it a try with a butter/olive oil combo. I’m also sure I’ll make it using fruit other than strawberries. Right now I’m making a strawberry-peach cake… so we’ll see how awesome that is.