In fact, now that I am done with International Baccalaureate (IB), I sure have more time on hand to do whatever it is that I feel like doing. And right now, all I want to do is bake and read. However, since there's only 3 of us at home, now that Hani is currently in MMU Melaka, I sort of feel a bit demotivated to bake because.. let's face it.. who's going to eat all of the food? :(
The recipe that I am about to share could feed more than three people, but since I have some strawberries to be finished, I gave it a try anyway. The cake is not fluffy but it is not that dense either. It is basically a coffee cake. I like it with some cream and strawberry sauce but Umi said it's much better on its own. And I baked this cake in a spring form pan instead of in a pie dish as suggested.
Recipe (Strawberry cake):
- 6 tbsp unsalted butter, softened, plus more for pie plate
- 1 1/2 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/2 cup caster sugar, plus 1 tbsp for sprinkling
- 1 large egg
- 1/2 cup milk
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 1 pound strawberry, hulled and halved
1. Preheat the oven to 350F. Butter a 10-inch pie plate. Sift flour, baking powder, cinnamon and salt into a bowl.
2. Cream butter and sugar until pale and fluffy, about 3 minutes.
3. Mix in egg, milk and vanilla. Gradually add in the flour mixture.
4. Pour over the prepared dish and arrange the strawberries on top of batter, cut sides down, as close together as possible. Sprinkle the sugar.
5. Bake for about 10 minutes before lowering the temperature of the oven, down to 325F and bake for another hour or so.
6. Let the cake cool completely and serve with some whipped cream and strawberry sauce.
Adapted from Martha Stewart.