“I’ll bring dessert!”

Whenever there is an occasion (or even barely an occasion) to meet with friends, I’ll always try and bring dessert. It’s really my favorite thing to whip up in the kitchen – both in the making and in the product. I really, really heart dessert!

Now, baking delicious treats wouldn’t really be a problem for me to do all the time except I manage to eat them all on my own. Like, down to the last crumb. With my fingers scraping up every last morsel. I really have no self control. If I bake up something delicious on a Saturday, I manage to eat all of it over the course of the weekend because I sneak a quick spoonful every time I pass by the kitchen. By the time Monday rolls around there is not enough to bring to share with the coworkers so I’ll usually eat the last of the evidence for Monday’s breakfast.

Shameful, shameful eating.

So, Jayme says.. come over for dinner. And I say, I’ll bring dessert.

This past Saturday, I brought this Strawberry Summer Cake. I thought it was delicious. The four others that were over ate quietly and I didn’t hear much from them until I heard fork scraping plates so I’d assume they liked it too.

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Strawberry Summer Cake
From Smitten Kitchen

  • 6 tablespoons unsalted butter, at room temperature, plus extra for prepping baking dish
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 cup + 2 tablespoons granulated sugar for sprinking
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 pound container of strawberries, hulled and halved

Preheat oven to 350°F (180°C). Butter a 10-inch pie pan (I did not have this so I used my trusty oval all-purpose dish that’s about 12″ across and 6″ wide.

Whisk flour, baking powder and salt together in a small bowl.

In a larger bowl, beat butter and 1 cup sugar fluffy with an electric mixer (to accomplish this, make sure your butter is at room temperature or else you’ll get clumps!) 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. Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a toothpick comes out clean(ish) of cake, about 50 minutes to 60 minutes. The gooey delicious strawberries on the tester do not count for the “clean.”

Let cool in pan. Cut into wedges. Best served slightly warm with whipped cream.

See, it’s made of basic ingredients that are found in everyone’s kitchen – just add seasonal fruit. Easy and delish!

Burpz,
Erin

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