Speaking of sweets, I love this cake. It travels really well and makes people smile. I adapted this recipe from Martha Stewart (LOVE) except i tweaked it a bit. See, i love desserts and sweets. No lie. I LOVE DESSERTS AND SWEETS. But! Most recipes call for waaaaaaaay too much sugar. I don't really get down like that. Here is a gigi tip: when using fresh berries or fruit in a recipe, feel free to cut the sugar at least in half. Do this. There is no need to send people into sugar shock. This cake was perfectly moist and sweet and light with just a touch of sugar. Oh and look how pretttttttty it is!!!
go and get:
6 tablespoon(s) unsalted butter, softened, plus more for cake pan
1 1/2 cup(s) all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar (Martha's recipe called for 1 1/2 cups!!! whaaaaaaaaat)
1 tablespoon sugar, for berries
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 pound strawberries, hulled and halved
Directions:
Preheat oven to 350 degrees. Butter a 10-inch cake pan. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1/2 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. (i just use a hand mixer)
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered cake pan. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 1 tablespoon sugar over berries.
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. Cake can be stored at room temperature, loosely covered, up to 2 days.
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