Strawberries are in season, and it seemed only fitting to make a strawberry cake since Laura has been "baking" everything from strawberry hugs and kisses (the very best kind) to strawberry soup in her play kitchen. As promised in the original blogger's post, this cake was super quick and easy to make. The biggest stumbling block for me was converting the metric measures. Even that wasn't too difficult, thanks to the conversion chart at the back of my beloved Fannie Farmer. So here is a quick recap of the recipe, as it worked for me:
Ingredients:
1/4 cip canola oil
1 tablespoon white vinegar
1 egg
1/2 cup milk
1 1/2 teaspoons vanilla extract
3/4 cup + 1 tablespoon sugar
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1-2 cups strawberries
Directions: (Note that I have switched the order of things a little, to better suit my baking style)
Preheat oven to 350*
Wash, dry and quarter strawberries.
Mix with 1 tablespoon sugar, set aside.
Mix the oil, vinegar, milk and egg in large mixing bowl.
Add remaining sugar (3/4 cup) and vanilla extract, mix well.
Add flour and baking powder, whisk till smooth.
Pour batter into greased baking dish or pie pan.
Arrange strawberries on top of batter, making sure they don't sink too deep. (My strawberries went missing!)
Observations: My cake does not look nearly as pretty as the one I was copying. But it does taste absolutely delicious. And I don't even like fruit that much. The batter was so simple to make, and so tasty to eat - it could really serve as a base with any fruit you have on hand. I am glad I peeked at mine about 15 minutes into cooking - all my strawberries had disappeared! I quickly shoved a few extras onto the top for looks. Next time, I might try par-baking the cake for 5-10 minutes before adding my strawberries. I am also glad I checked on my cake at the 45 minute mark. The original recipe called for an hour of baking; my cake would have been toast by then! I will definitely make this again. YUM!
No comments:
Post a Comment
Did you like this recipe?