Tuesday, April 28, 2015
Recipe For Strawberry Cake From Martha Stewart's Cakes Book
This is another cake recipe from the new Martha Stewart's Cakes book. With all the strawberries that are now available at grocery stores and farmer's markets, this recipe is a real winner for strawberry lovers.
It's easy to make, and moist and delicious inside. Keep a close eye on the baking time, as you don't want it to bake too long and end up too dry.
We put some whipped cream on each slice, and it was a delicious, mid-week dessert that pleased the whole family. The recipe was quite easy too.
I've talked about the Martha Stewart's Cakes book before when I made the Carrot Tea Cake recipe.
I have to say that this book really is a keeper, and one that I can see using for many, many years to come. It has virtually all the cake recipes that a baker would ever need, and many of the recipes are actually very easy.
I know Martha Stewart recipes can be intimidating, but the recipes in this book are not. I love the book for it's simplicity and the down-right delicious cakes that run from every day coffeecakes, to special occasion birthday cakes.
Recipe for Strawberry Cake
6 tablespoons unsalted butter , room temperature, plus more for pie dish
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound fresh strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 10-inch ceramic or tin pie plate. Sift together flour, baking powder, and salt into a medium bowl.
With an electric mixer on medium-high speed, beat butter and 1 cup sugar until pale and fluffy, about 3 minutes. Reduce speed to medium-low, mix in egg, milk, and vanilla.
Reduce speed to low, gradually add flour mixture. Transfer batter to prepared pie plate. Arrange strawberries on top of batter, cut sides down, and as close together as possible. Sprinkle remaining 2 tablespoons of sugar over berries.
Bake cake 10 minutes. Reduce heat to 325 degrees, and continue to bake until cake is golden brown and firm to the touch, about 60 minutes more. Transfer pie plate to a wire rack to cool completely.
Makes about 6 servings.
I posted this last April, and it's so yummy and easy that I wasted to share it with everyone again.
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