I love when a recipe says something like, “This is a great way to use up leftover berries.” Here in New York City, land of overpriced everything, I never really have too much of something leftover that costs an arm and a leg to begin with. I use every tiny little bit of that sucker. Even during the summer berries are ridiculously expensive around here (unless you trek to the farmers’ market, I know, I know) so when I make a recipe with berries, it’s on purpose, and I hope it comes out nicely because if not, it was one expensive mistake.
This recipe was no mistake. And I can’t recommend it enough. The cake is not too sweet and the sugar on top gives it a nice crunch. You could even serve it for breakfast, because frankly, what’s the difference between a slice of this and a muffin? As far as I’m concerned, nothing.
On the menu:
Makes 1 10″ cake
6 Tbsp unsalted butter, softened to room temperature, plus more to grease the pie plate
1 cup plus 1 Tbsp sugar
1 large egg
1 cup milk
1 tsp vanilla extract
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 pound fresh strawberries, cleaned, hulled and halved
Preheat the oven to 350 degrees and grease a 10″ pie plate with unsalted butter.
In a small bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the butter and sugar until smooth. Add milk, egg, and vanilla and blend until smooth. Add flour mixture and stir in by hand until combined.
Pour batter into greased pie plate. Cut-face-down, place strawberries on top of the batter as close together as you can but not on top of each other [NOTE: do NOT press the berries down into the batter; the batter will cook up around your berries and make them all but disappear from view]. Sprinkle the remaining Tbsp of sugar on top of the cake.
Bake at 350 for 10 minutes. Lower the oven to 325 degrees and bake for 60 minutes. Once the cake is cooked (a toothpick inserted in the center should come out clean) cool on a wire rack completely before serving.