It's a long weekend which means there must be baking. I spied a recipe calling my name out there in the blogosphere this week. Smitten Kitchen does that to me. I've lost track of how many recipes her website has contributed toward feeding my inner gourmand - there are that many. Remember the slab pie? It matters not if you don't remember . . . my spouse does (and he brings it up frequently). How about the raspberry buttermilk cake? I will bet I made two dozen of those last summer.
Feast your eyes upon this recipe. Yes, it is similar to that Raspberry Buttermilk Cake recipe, but without the buttermilk. Ingredients usually on hand.
You be the judge...
6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 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 milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan (I used a 10-inch springform).
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 pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries. I used turbinado as it produces a crunchier crunch.
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.
Originally a Martha Stewart recipe, found here.