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Recipe: Strawberry cake

May 29, 2018

In many parts of the globe, it is strawberry season.  Rather heartbreakingly, it is not here where we live.  There are a number of other amazing fruits here, though, so I make this cake with any one of those (pineapple is AWESOME in this cake, as is mango, or passionfruit).  When in doubt, don’t tell them what you put in it, and I think after one bite, they’ll thank you for your effort!

 

I tend to tweak recipes I find.  The original I found on Food52.  I’ve upped the whole grain part, and reduced the sugar. No one noticed.  Kids love to help mix, and drop the blobs o' gooey dough in the pan.

 


Made this with mango instead of strawberries.  Big hit.  Reduced sugar to 1/2 cup.  No one noticed…

 

Strawberry cake
 

Ingredients:

For the jam layer:
8 ounces fresh strawberries, hulled (or mango.  Or pineapple.  Or rhubarb…)
3 tablespoons strawberry jam (I've also used raspberry, plum, cherry… bet others would be tasty, too!)

¼ tsp cinnamon, optional
2 teaspoons cornstarch
2 teaspoons vanilla extract

 

For the cake and crumb topping:
1/2 cup sugar
1 cup all-purpose flour
1 cup plus 2 tablespoons whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) cold salted butter, cut into 1/2-inch cubes
1 cup sour cream or thick yogurt
1 large egg
1 tablespoon vanilla extract
2 teaspoons Demerara or turbinado sugar

Directions:

In a blender, combine the fruit, jam, and cinnamon, if using, and process until combined. Make a slurry of the cornstarch and vanilla extract, add to blender, and blend until smooth. Set aside for later.

Preheat the oven to 375° F and grease a 9-inch springform pan (or line with parchment for easy cake removal).  In a large bowl, whisk together the sugar, flours, baking powder, and baking soda. Sprinkle in butter cubes and use your fingers to rub them in until mixture resembles large coarse crumbs with pea-sized pieces. Remove 1/2 cup and set it aside for the topping in a medium bowl. To the large bowl, add sour cream, egg, and vanilla. Mix well. Dollop a little over half of this batter into pan. With slightly damp hands, pat the batter across bottom of pan and about 1 inch up sides; the mixture will be very sticky and somewhat uneven. Pour over the strawberry purée in an even layer over the batter, leaving a rim of dough around it. Cover with blobs of remaining cake mixture, trying to spread them as evenly as possible and using damp hands to thin them out. Don't get too worked up about it; it will be somewhat uneven before cooking, but come out of the oven looking beautiful!  Add the Demerara sugar to the reserved 1/2 cup dough and stir with a fork to mix. Sprinkle evenly over cake. Bake cake until lightly golden, about 45 minutes. Cool completely before serving.

 

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