| Instructions |
| 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 10 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.
Source : Martha Stewart "Martha Stewart Living" |
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Recipe
- 6 tablespoons unsalted butter, softened, plus more for pie plate
- 1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup plus 2 tablespoons sugar
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1 large egg
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1/2 cup milk
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1 teaspoon pure vanilla extract
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1 pound strawberries, hulled and halved
MAKES : One 10-inch cake
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