Strawberry Cake

Martha Stewart Living, 2005

MAKES 1 10-INCH CAKE

    6 tablespoons unsalted butter soft +M4 pie plate               
    1 1/2 cups flour                                               
    1 1/2 teaspoons baking powder                                  
    1/2 teaspoon salt                                              
    1 cup + 2tbsp sugar                                            
    1 egg                                                          
    1/2 cup milk                                                   
    1 teaspoon vanilla extract                                     
    1 pound strawberries hull, halved                              

Preheat oven to 350°. Butter a 10-inch pie plate. 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, milk, and vanilla.

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.

Bake cake 1O minutes. Reduce oven temperature to 325°. 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.

MY NOTE: A simple, decent cake. After an hour, it didn't quite seem cooked enough though. Another 5-10 min (with foil since the top was perfectly done) should do it.

MXF