 |
| Photo Courtesy of | pixelatedcrumb.com |
Strawberry Starburst Cake
[Adapted from Martha Stewart via Smitten Kitchen]
Cake can be stored at room temperature for up to 2 days, loosely covered.
Ingredients
6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
3/4 teaspoon orange zest
1 pound (450 grams) strawberries, hulled and halved
Instructions
Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan.
Whisk the flour, baking powder, and salt together in a small bowl. In a larger bowl, beat the butter and 1 cup sugar with an electric mixer until the mixture is pale and fluffy, about 3 minutes. Mix in the egg, milk, vanilla, and orange zest until just combined. Add the dry mixture gradually, mixing until just smooth.
Pour the batter into the prepared pie plate. Arrange the strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle the remaining 2 tablespoons sugar over the berries.
Bake the 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. Let the cake cool in the pan on a rack. Cut into wedges and serve with lightly whipped cream or vanilla ice cream.
- Sent using Google Toolbar"
Many thanks pixelatedcrumb.com!
No comments:
Post a Comment