One of my favorite things about living in California is the farmers markets. There is one by me every Saturday and it always has the best stuff. When I moved here I thought shopping at the Farmers Market would be expensive but convenient, but turns out supporting your local produce economy is cheaper than the grocery store a lot of the time. Anyway right now there are strawberries on strawberries. So obviously I needed to use them to make cake. (Que hair flip emoji).
This recipe is adapted from Smitten Kitchen which was adapted from Martha. I love her stuff. I substituted some almond flour and coconut milk because that is what I had. The almond flour package says it is a ‘good low carb substitute for regular flour’ if you are interested in that. I had it because I made a different gluten free baked good for a gluten-free friend. I did some research and if you are going to use all almond flour the substitution is 1:1.
What you need:
- 6 tablespoons unsalted butter, at room temperature
- 1 1/2 cups all-purpose flour, you can substitute almond flour for some or all of this (I used 1 cup all-purpose and 1/2 cup almond flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup granulated sugar, divided, I used 2 tablespoons of this cup to sprinkle on top before baking
- 1 large egg
- 1/2 cup milk, coconut or almond works too
- 1 teaspoon vanilla extract
- 1 pound strawberries, halved
What you do:
Preheat oven to 350°F. Butter a 9-inch deep-dish pie pan. You could also probably use a spring form pan.
Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, mix butter and 1 cup sugar until pale and fluffy. You could definitely use an electric mixer or a KitchenAid mixer if you have one. In my dreams I will have one. Perhaps when indentured servitude is over and I have a real job. For now, I used a whisk and my muscles and it worked just fine. 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. This is where you could have some fun and add other fruit too. Rhubarb anyone? Sprinkle remaining 2 tablespoons sugar over berries.
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. Every time I make this cake I forget to reduce the heat and it turns out fine. But this is what Martha says to do. So who knows, maybe that makes it better. Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
This is a great one to bring to a bbq or brunch or work. People really like it and then they will think you are good at baking and slaved away making this cake. When really, you sat around drinking wine for an hour while it was baking. But who has to know? (Imagine wink-y face emoji).