Fresh Strawberry Cake
Sweet, a little rustic, and just right with a scoop of vanilla ice cream—this is the strawberry cake recipe you’ll come back to all season long.
Foto: Once Upon a ChefBahan-bahan
- 1½ cups all-purpose flour, (spooned into measuring cup and leveled-off)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, (softened, plus more for greasing the pan)
- 1 cup + 2 tablespoons sugar, (divided)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk ((low-fat is fine))
- About ¾ lb strawberries, (hulled and halved)
Langkah-langkah
Preheat the oven to 350°F (175°C) and butter a 9-in (23-cm) deep dish pie pan (or 9-in/23-cm round cake pan).
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)
Transfer the batter to the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so they completely cover the batter, using more or less as needed. Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
Bake for ten minutes, then reduce the heat to 325°F (165°C) and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.
The cake can be stored at room temperature for several days, loosely covered.
Memuat komentar...