My friend asked me to dinner while I was in Oklahoma City
visiting this past week and I offered to bring dessert. Obviously. But, I was
at my mom’s house and she is definitely not a baker. I have to check her pantry
sometimes to see if she has baking soda or even flour. More than once she hasn’t
had those things…. So I wanted a very simple recipe with just a few ingredients
so I didn’t have to grab too many things at the store. I went to my favorite
bloggers' website (www.foodblogsearch.com)
and typed “summer” into the search box and this recipe came up. I was pretty
sure it would be a hit because I have never made anything from Smitten Kitchen’s
blog that wasn’t amazing! I was right. I ended up making 2 since they were so
simple and one went to my friend’s and one stayed at the house. Both were gone
by the end of the night!!
I served this with freshly whipped cream, but I'm confident it would be delicious on it's own. Or with ice cream. Whatever floats your boat :) I am going to try this with other fruits soon because I have a sneaking suspicion it would be delicious with other types of berries as well! Maybe strawberries and blueberries for July 4th!!
Strawberry Summer Cake
Recipe from www.smittenkitchen.com
6 tablespoons unsalted butter, at room temperature, plus extra for pan1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup whole milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350°F. Butter a 9-inch deep-dish pie pan or
a 9-inch round cake pan (what I used).
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 pan. 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. (Gooey strawberries on the tester are a
given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped
cream.