I am not much of a cake person but this cake that my daughter Cailyn made was incredible! She had friends coming over and wanted to make dessert. We had beautiful fresh strawberries from our CSA box and she had seen this recipe on Martha Stewart's website. I can't believe how fast that she put this together. So simple and it came out moist and so delicious. In the reviews, a commenter described this cake as "tastes like a cross between light, fluffy angel food cake and buttery pound cake - just the right density." I would agree and it is not overly sweet. The fresh berries are so good . She served it with a scoop of vanilla ice cream - perfect dessert! We loved it so much that she made it again! The only 10 inch pan that we had was a springform pan and it worked out well.
Have a great weekend! Happy Father's Day to the dads!
Makes one 10-inch cake
6 tablespoons unsalted butter, softened, plus more for pie plate
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 pure vanilla extract
1 pound strawberries, hulled and halved
1.Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
2.Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
3.Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
4.Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.