an ideal week to turn on the oven, but once the heat wave is over this cake is a must to try. My pops is always experimenting with new recipes, and I am always testing out the results. So in his own words “strawberries are plentiful and cheap in the summer months, so this cake is a natural. You can use almost any summer fruit. I want to try this with peaches. The half and half combo of all-purpose and barley flour tops cake flour alone. It’s smooth, sweet and light all at once.” I personally found it to be a guilty pleasure that I didn’t feel so badly about indulging in..until I went back for the second piece.
6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups all-purpose flour (can swap 3/4 cup with 3/4 cup or 75 grams of barley flour, see Note)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch spring form pan. Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and sugar until pale and fluffy with an electric mixer, about 3 minutes. 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 (you may have to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries, they get jammy while baking.
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a toothpick comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the toothpick are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
For a similar recipe check out the Versatile Vegetarian Kitchen.
Photo: John Vasquez