Friday, July 13, 2012
Here's a wonderful and easy to make summertime dessert.
6 tablespoons butter, softened
1 cup plus 2 tablespoons sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Preheat oven to 350º F.
Grease a 10-inch pie plate. (I used a 9-inch)
Sift flour, baking powder, and salt together into a medium bowl.
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 and vanilla.
Reduce speed to low; gradually mix in flour mixture, alternately with the milk.
Put batter in pie plate.
Arrange strawberries on top of batter.
Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes.
Reduce oven temperature to 325º F.
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.
Cake can be stored at room temperature, loosely covered, up to 2 days.
Ha! Ours was gone in one day. (We did share it with our dear neighbors down the road)