1 1/2 cups flour (any combination of whole wheat or all-purpose)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, room temperature
1/2 cup honey or maple syrup with 2 scoops stevia (optional) OR 1 cup sugar (or a combination
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
2 tablespoons sugar or honey
Butter, to grease pan
Instructions
Flour I use all freshly ground whole wheat, which makes the cake awesome (try grinding it on the pastry setting). However, you can use any combination of all-purpose flour and whole wheat.
Sweetener I use part maple syrup or honey (1/4 cup), part sugar (1/2 cup), and part stevia (two tiny scoops of the single serving spoon that comes with the bottle) in an attempt to make the cake healthier. However, if youre daring and already use low sweeteners in baking, you can substitute all the sugar for honey or syrup (the real stuff, not pancake syrup) by taking the amount of sugar called for and using half that amount liquid sweetener (meaning if it calls for 1 cup of sugar, use 1/2 cup honey). Add a tiny scoop or two of stevia if you think it needs to be sweeter. I imagine honey could be used in place of the sugar sprinkled on the top; but it won't be the same taste.
Also Deb, from Smitten Kitchen, says you can even cut down on the amount of sugar, using 7/8 cup instead
Grease a 10-inch pie pan, 9-inch deep-dish pie pan, or a 9 or 10-inch spring-form pan (my preference)
Sift together the first three ingredients
In a separate larger bowl, beat butter and sugar/honey together until fluffy, about 3 minutes
Add egg and vanilla then beat until just combined
Gradually stir in dry ingredients until just combined (with no clumps of flour)
Pour batter into greased pan then gently press strawberry halves on top of it in a single layer, cut side down (its okay if they overlap a little)
Sprinkle the 2 tablespoons sugar/honey evenly over the cake
Bake in a preheated 350 degree Fahrenheit oven for 10 minutes, then reduce oven heat to 325. Bake for another 50-60 minutes, until cake is golden brown and a tester inserted in the center comes out clean (probably with a little inevitable cooked strawberry, of course)
Allow cake to cool then slice and serve (and remember the whipped cream idea. Just sayin.)
Originally Submitted
6/30/2012
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