Thursday, January 28, 2010

Strawberry Cake to Have with Tea

The other day, two of my favourite people brought over a punnet of strawberries! Oliver and Georgia had gone strawberry pickin' in the country and their bounty was too great to keep to themselves.

I ate a fair few strawberries over the next couple days, but my efforts weren't making much of a dent. So, I confronted the large punnet head-on, and baked a darn cake.

I wish I could describe to you how much I enjoy this cake. Maybe I enjoyed it so immensely because I was just a leetle drunk when I had a piece last night. But, then again, my husband wasn't drunk and he really dug it. Also, I had another piece this morning and it was just as good-- with a lil bit of whipped cream, oh HELL YEAH.

Strawberry Cake
1 cup flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 egg
2 tablespoons melted butter
2 cups sliced strawberries

Crumb Topping
1/2 cup flour
1/2 cup sugar
1/4 cup melted butter
1/3 cup chopped nuts (I used pecans)

1. Preheat oven to 375 F (190 C)
2. Mix flour, sugar, baking powder, and salt in mixing bowl
3. Add milk, egg, and butter
4. Spoon into 8-inch pan (in the past, I've used the plain, 8-inch cake pan, but this time I used a slighter larger but shallower tart pan)
5. Top with strawberries
6. Combine crumb ingredients
7. Sprinkle over batter in pan
8. Bake 30-35 minutes

What would you guys do if I just got stuck like a broken record and I was like:
5. Top with strawberries
5. Top with strawberries
5. Top with strawberries
5. Top with strawberries


The only direction you need: Go make a cake, fool.

No comments:

Post a Comment