Yields 7-inch cake
4 tablespoons (57 grams) butter, softened
1/2 cup (112 grams) granulated sugar, plus extra for sprinkling
1 large egg
1 teaspoon vanilla bean paste (or pure vanilla extract)
1/4 cup (30 grams) all-purpose flour
1/2 cup (60 grams) whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (120 ml) milk
1/2 pound (225 grams) strawberries, hulled and quartered
Powdered sugar, for garnish
1/2 cup (112 grams) granulated sugar, plus extra for sprinkling
1 large egg
1 teaspoon vanilla bean paste (or pure vanilla extract)
1/4 cup (30 grams) all-purpose flour
1/2 cup (60 grams) whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (120 ml) milk
1/2 pound (225 grams) strawberries, hulled and quartered
Powdered sugar, for garnish
Preheat oven to 350 degrees F (180 degrees C). Lightly grease a 7-inch cake pan.
In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the egg and vanilla bean paste. Stir in the flour, baking powder, and salt. Stir in the milk. Pour batter into prepared pan and smooth evenly.
Press the strawberries cut side down into the batter, distributing them evenly throughout the cake (you can use more or less to taste). Sprinkle cake with roughly a tablespoon of granulated sugar. Bake for 35 to 40 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Cool before slicing and serving.
No comments:
Post a Comment