Courtney got me back on track with SK the other day by linking her strawberry summer cake to me and telling me that she made it for some students and they loved it. I filed it away in my mind to do later, and then I saw strawberries on sale yesterday and decided to make them. That was before I realized how much I would end up cooking tonight, but once I had the realization, I decided to continue down that path. I made dinner, dessert, and cupcakes for my advisory group's picnic and my committee meeting tomorrow. Three hours of cooking! But they were well worth it.
The cake was very easy to make, and I thought it turned out quite well. It has sort of a breakfasty bread taste and texture, especially with the fruit. I didn't find the cake itself especially sweet, but the warm, tender strawberries meant that it was sweet enough to satisfy my sweet tooth (which, let's be honest, was getting a lot of indulgence tonight with all the batter in the kitchen). If (when) I make this again, I think I will wedge more strawberries in there, maybe even sticking them in more vertically instead of laying them on top. That way, there will be more delicious strawberry goodness in every bite, and I definitely had plenty leftover from the way I did it.
6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) strawberries, hulled and halved
Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan (what I used). This cake would also work in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.
Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup 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 [I gave up trying to squeeze them all in, though it would have been nice to have more in the end result; I used my leftovers to make chocolate dipped strawberries]. 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. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack.
The cake was very easy to make, and I thought it turned out quite well. It has sort of a breakfasty bread taste and texture, especially with the fruit. I didn't find the cake itself especially sweet, but the warm, tender strawberries meant that it was sweet enough to satisfy my sweet tooth (which, let's be honest, was getting a lot of indulgence tonight with all the batter in the kitchen). If (when) I make this again, I think I will wedge more strawberries in there, maybe even sticking them in more vertically instead of laying them on top. That way, there will be more delicious strawberry goodness in every bite, and I definitely had plenty leftover from the way I did it.
6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) strawberries, hulled and halved
Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan (what I used). This cake would also work in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.
Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup 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 [I gave up trying to squeeze them all in, though it would have been nice to have more in the end result; I used my leftovers to make chocolate dipped strawberries]. 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. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack.
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