This recipe for butter and vanilla dough is the foundation of a cake that overflows with a pound of strawberries. Source: Martha Stewart Living, June 2005. Makes one 10-inch cake. Ingredients: 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. Directions: 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. Cooks Notes: Cake can be stored at room temperature, loosely covered, up to 2 days.
Fernando
26.04.2023 @ 20:37
This recipe for butter and vanilla dough is the foundation of a cake that overflows with a pound of strawberries. Source: Martha Stewart Living, June 2005. Makes one 10-inch cake. Ingredients: 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. Directions: 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. Cooks Notes: Cake can be stored at room temperature, loosely covered, up to 2 days.