CAKE!

chubby_checkers

I got this recipe from Smitten Kitchen (http://smittenkitchen.com/2011/05/strawberry-summer-cake/). She does a lot of gourmet sounding recipes but the ones I've tried have been super easy.

You don't have to use strawberries in this cake. I've made it with raspberries and blackberries and currently have one with apples in my oven.

Strawberry Summer Cake
Adapted, only slightly, from Martha Stewart

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 (I used non-stick spray).
Whisk flour or flours, 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 (though I had to overlap a few to get them all in). 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. Cut into wedges. Serve with lightly whipped cream.

Do ahead: Cake can be stored at room temperature for up to 2 days, loosely covered.


I used 2 1/2 honeycrisp apples and sprinkled cinnamon on them instead of sugar.

chrissym78

you had me at cake thanks for posting!