February 27, 2013

Strawberry Summer Cake


This is a delicious cake, perfect for the summer months when all we want to do is eat strawberries. It is light and goes well after a summer dinner. The addition of barley flour makes it even lighter and smoother. Don't worry if you don't have any though; it works just fine without.

If you have a regular pie pan, this will work fine. If you have a larger one or a deep dish one, either double or 1.5 times the recipe. Extra springiness! Enjoy!

Adapted from Smitten Kitchen.

Strawberry Summer Cake

Yield: 1 cake
  • 6 tablespoons (85 grams) unsalted butter, room temperature
  • 1.5 cups (188 grams) all-purpose flour (can swap half with barley flour)
  • 1.5 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 2 tablespoons sugar
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 pound strawberries, halved
Cooking Directions
  1. Preheat oven to 350 degrees. Butter a pie pan.
  2. Whisk flour or flours, baking powder, and salt together in a small bowl.
  3. In a larger bowl, beat butter and 3/4 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk, and vanilla until just combined.
  4. Add dry mixture gradually, mixing until just smooth.
  5. Pour into prepared pie plate. Arrange strawberries on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over the strawberries.
  6. Bake cake for 10 minutes then reduce oven temperature to 325 degrees and bake cake until golden brown and a tester comes out free of wet batter, about 50 to 60 minutes.
  7. Let cool in pan on a rack.

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