I made this cake twice in one week and each time, it was a hit. Simple to make, moist, and look at all those gorgeous strawberries. This is a cake to herald spring days, lush green hills and blue skies. Pardon me if I wax poetic - this cake has that effect on me.
STRAWBERRY CAKE
Ingredients:
1 1/2
cups unbleached all-purpose flour
1 1/2
teaspoons baking powder
1/2
teaspoon fine sea salt
6
tablespoons unsalted butter, at room temperature
1 cup
granulated sugar
1 large
egg, at room temperature
3/4 cup
buttermilk
1
teaspoon pure vanilla extract
1 pound
strawberries, hulled and halved
Directions:
Position
a rack in the middle of the oven and preheat the oven to 350 degrees. Lightly
butter an 8-inch cake pan. Place parchment paper on top, taking care to press on
every surface until the paper has adhered.
Sift
together the flour, baking powder, and salt. Set aside.
In the
bowl of a stand mixer fitted with a paddle attachment (or in a large mixing
bowl, using a handheld mixer) cream the butter and sugar together on medium
high speed for 3-5 minutes, until light and fluffy. Add the eggs, buttermilk,
and vanilla and mix until blended, about 1 minute.
With
the mixer on low speed, gradually add the flour mixture, mixing until just
combined.
Remove
the bowl from the mixer and, using a rubber spatula, incorporate any
ingredients hiding at the bottom of the bowl, making sure the batter is
completely mixed. Scrape half the batter into the prepared cake pan and gently
smooth the top with a spatula. Tap the pan firmly on the counter to remove any
air bubbles from the batter. Arrange half the strawberries in a concentric ring
on top of the batter, cut side down.
Gently
pour the rest of the batter on top of the strawberries, again smoothing the top
with a spatula and tapping the pan firm on the counter. Arrange the rest of the
strawberries in a concentric ring on top of the batter, cut side down. Do not
press too firmly on the batter, or else as you bake the batter will cover the
top strawberry layer.
Bake
the cake for 10 minutes, then reduce the temperature to 325 degrees and bake
for 50-60 minutes, until a cake tester inserted in the center comes out clean.
Let the cake cool in the pan on a wire rack.
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