There are few comforting things in life that I love more than coffee and a piece of cake is one of them. But not your typical birthday-style slice with all the cream, frosting and sugar rush - I’m more into that rustic, pie-like, understated type that is packed with seasonal fruits and has the power to transport you to your childhood memories with every new bite.
Yup, this cake above is magical, so much so, that when I make it in the morning, it's always gone by the nightfall. Balazs can't get enough of it and I named it the best strawberry slice!
So if you’re not sick of strawberries yet, grab a tote bag, rush to your local farmers' market and get baking.
Summer Strawberry Cake
(Recipe adapted slightly from Smitten Kitchen, originally by Martha Stewart)
- 6 tablespoons (85 grams) unsalted butter
- 1 1/2 cups (188 grams) all-purpose flour
-1 1/2 teaspoons baking powder
-1/2 teaspoon salt
-1 cup (200 grams) brown sugar
- 2 tablespoons (25 grams) granulated sugar
- 1 egg
- 1/2 cup (118 ml) milk
- seeds of half vanilla bean
- 1 pound (450 grams) strawberries, hulled and halved
Preheat your oven to 350°F (180°C). Butter a 10-inch pie pan or a cake pan of your choice and set aside.
In a small bowl, whisk together flour, baking powder and salt. In a larger bowl, beat butter and brown sugar for about 3 minutes, until mildly fluffy. Mix in an egg, milk and vanilla. Next, combine both mixtures (wet and dry) in one bowl until smooth. Pour the whole mix into the prepared cake pan.
Arrange strawberries, cut side down, on top of the batter and sprinkle over the 2 tablespoons of powder sugar. Bake the cake for 10 minutes then reduce oven temperature to 325°F and continue baking until golden brown and a tester comes out free of wet batter - about 60 minutes. Ta dah!
Fancy a slice?
P.S: Plus this galette or that 5-minute chia jam.
P.P.S: Mmm, when flavours collide...
(Photos by exPress-o)