Cranberry Scones with Lemon Curd

While lemon recipes are notoriously popular in the spring, lemon-anything is right up my alley. I try to work the flavor into recipes that are more seasonal and ..ahem.. currant. (Har har..)

Cranberry Scones with Lemon Curd

I had some fresh cranberries that needed to be used up, and some leftover lemon curd – which probably would have otherwise been eaten straight from the fridge by the spoonful. Instead, I tried a recipe for Cranberry Scones. They were really easy, and delicious! The perfect mix of tart cranberries, savory almonds, and sweet lemon curd.

 

Cranberry Scones with Lemon Curd

I’m not certain if there’s a recommended serving size, but I just loaded it up by the spoonfull(s). I’ll definitely be making these again!

 

Cranberry Scones Recipe

From JoyofBaking.com

2 cups (260 grams) all-purpose flour

1/3 cup (65 grams) granulated white sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup (76 grams) cold unsalted butter

1/2 cup (50 grams) dried or fresh cranberries (cut fresh cranberries in half)

1/3 cup (50 grams) mixed candied fruit and peel

2/3 – 3/4 cup (160 – 180 ml) milk

1/4 cup (25 grams) sliced almonds

Powdered (Confectioners or Icing) Sugar

Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven. Butter or line a baking sheet with parchment paper.  In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently stir in the cranberries and mixed fruit, making sure not to crush the berries. Add the milk and stir until just combined. Do not over mix.

Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. Transfer to the prepared baking sheet and then brush the top of the scones with milk or cream. Sprinkle with sliced almonds. 

Bake for about 15 – 20 minutes or until lightly browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and place on a wire rack to cool.   If desired, serve with Devon cream and/or your favorite jam.

Makes 8 scones.

———–

This is my go-to lemon curd recipe. It’s so easy and always turns out really delicious. The entire recipe can be made from start to finish in about 15 minutes. Try this once, and I guarantee you won’t want to ever buy pre-made lemon curd again. (Nor should you!)

Lemon Curd

Gourmet  | January 2001

yield: Makes about 1 1/3 cups

active time: 20 min

total time: 1 1/4 hr

 

Ingredients

1/2 cup fresh lemon juice

2 teaspoons finely grated fresh lemon zest

1/2 cup sugar

3 large eggs

3/4 stick (6 tablespoons) unsalted butter, cut up

Preparation

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour. (Can keep chilled in the refrigerator 1 week.)

 

If you find yourself with some extra lemon curd left over and want to know what else to do with it, I also have a recipe for lemon curd stuffed vanilla cupcakes, with coconut topped frosting. Check it out! https://victoriaallison.wordpress.com/2012/04/27/lemon-curd-stuffed-cupcakes-with-vanilla-frosting-and-coconut/

Advertisements

Fresh Cherry Crumb Bars Recipe

This recipe can really be described in just a few words: fresh, sweet cherries, buttery crumb cake, and a hint of almond. It’s sort of a multi-occasion treat – served best warm, or cold, or for breakfast, or for a mid-day snack, or even for dessert… and probably amazing with fresh whipped cream, although I didn’t think to make any before we cleaned out the entire pan. (Twice… I’ve made this two times in the month of July already, it’s that good!)

 

Fresh Cherry Crumb Bars

If I were to change anything else, I’d probably sprinkle sliced almonds onto the top layer of the batter before putting it in the oven. I did add a little splash of vanilla extract and almond extract to the cherry filling,, which wasn’t called for in the recipe but was something I felt it needed. I also omitted the orange zest, as we had fresh squeezed OJ but no zest.

 

Fresh Cherry Crumb Bars plated

Fresh Cherry Crumb Bars

Recipe found on Bakeaholic
Yield: 30 1 1/2 inch Bars

Crust and Topping
1/2 cup brown, packed
1/2 cup white
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest of one orange
Cherry Filling
4 cups cherries, pitted and roughly chopped
1/2 cup white sugar
4 teaspoons cornstarch
Zest and juice of one orange

*splash of vanilla extract and almond extract (about 1/2 tsp. each) Optional, but I liked the addition

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

In a large bowl (or food processor), stir together 1/2 cup brown sugar, 1/2 cup white sugar, 3 cups flour, and baking powder. Mix in salt and orange zest. Use a fork or pastry cutter (or pulse mixture if using food processor) to blend in the butter and egg. [I used my hands to gently mix. It was more fun, and achieved the same consistency.] Dough will be crumbly. Pat half of dough into the prepared pan.

In another bowl, stir together the sugar, cornstarch, juice and zest of one orange , *and extracts, if using. Gently mix in the cherries. Sprinkle the cherry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Pumpkin Coffee Cake with Pecan Streusel

I love pumpkin! (Unless it’s in pie, that is.) Pumpkin whoopie pies, pumpkin muffins, pumpkin cheesecake, and even pumpkin marshmallows, but pumpkin pie? Blech. No thanks. You can keep it!

 

Once July rolls around, I start thinking about fall, and pumpkin recipes. I saved this one on Pinterest a while ago, and have already made it twice this season. Actually, the first time was probably in July. Or maybe August. Either way, Fall was not on most people’s minds, but I needed a pumpkin fix. The recipe was amazing, and we ate the entire thing before I had time to take a few photos.

 

Naturally, I wanted this recipe documented here, so what better excuse to make it yet again?

 

I have a tendency to make slight modifications to my baked goods. The first time I made this, I used half whole wheat flour, and half white flour. The second time, I was out of whole wheat flour so I just used all white flour, and used pecans in the streusel topping instead of walnuts. I also used vegetable oil instead of butter for the cake part, both times. (Butter for the topping, of course!)

 

 

Honestly, this recipe is super easy. I make a half batch, which fills up a single 8 or 9-inch cake pan. Plenty for two people. Or more, if you like sharing.

 

 

I had to include my favorite Pumpkin Jar in this shot. Isn’t it adorable? I never put anything inside of it, because I can’t decide on what. It’s handmade by Bauman Stoneware. (Their Etsy shop looks pretty much sold out at the moment, but you can click on their sold items page to see more of their amazing designs. I want one of their fabulous teapots!)

 

 

Onto the recipe! I originally found it posted on the blog Not So Humble Pie, who made theirs with a icing glaze.

 

Pumpkin Coffee Cake
From Make Ahead Meals for Busy Moms
1/2 cup butter, softened (*I substituted equal amounts vegetable oil.)
1 1/2 cups sugar
15 oz can pumpkin
3 large eggs
2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

Streusel Topping:
1/4 cup flour
1/4 cup sugar
1/4 cup light brown sugar, packed
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/3 cup walnuts, chopped (*I used pecans this time.)

Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature.

(For two round cakes: coat two 8-inch rounds with non-stick spray and place a circle of parchment in the bottom. Divide the batter between the two pans, top with the streusel (x3) and bake for approximately 35 minutes, until a toothpick comes out clean.)

 

*As also mentioned, I made half of this recipe, in an 8-inch cake pan. (Or maybe it was 9-inches? I can’t remember offhand.) I baked it for 30 minutes.

Brown Sugar Cupcakes with Maple Frosting and Candied Bacon

If you’re a vegan or vegetarian, you may want to skip this post. If not, allow me to introduce you to my latest cupcake creation..

Yup, that’s bacon. But not just any bacon – candied bacon. If you’re a fan of bacon and you’ve never had this – as I hadn’t before last night – then you’re missing out! It’s sweet and sugary, salty and savory all in one delicious bite. Oh, yeah, and there’s some other stuff below the bacon in these too.. brown sugar cake and maple frosting. I don’t know how to describe this cupcake other than a curious hybrid between breakfast and dessert. Is there a word for that? ‘Bressert,’ maybe? (Okay, that doesn’t quite have the same ring to it as ‘brinner!’)

I’d never made any of the components of this recipe before, but I had high hopes that were not disappointed. I started with the cupcake recipe… admittedly, I found this recipe because we had run out of white sugar and I still wanted a cupcake. In typical cupcake-baking fashion, my mind and hands started to meander through the cupboards in search of what else I could combine them with. I had originally been thinking about candied nuts, but we didn’t have walnuts or pecans and I didn’t think peanuts would be a good match.

That’s when the light bulb went off – we had bacon! And maple syrup! The decision was clearly made. I had no idea how to make candied bacon, but was pleasantly surprised at how ridiculously simple it was. I didn’t bother looking for a recipe for the maple syrup frosting, since I didn’t have enough powdered sugar to make a full batch anyway. You can’t really tell from the pictures, but it was sort of a cross between a maple glaze and a maple frosting. I would have preferred a typical fluffy frosting, but the taste and consistency was enough to satisfy the sugar craving.

Okay, I know you’re just scrolling on through for the recipes, so here you go!

For the cupcakes, I used half of the original recipe, which made 6 perfect cupcakes. (I use silicone liners.) I also replaced equal amounts of butter with vegetable oil instead. (So in my case, I used 1/4 Cup vegetable oil.) The cupcakes turned out really moist and delicious, so I can’t vouch for changes in flavor/texture if you use the butter. I’ve been using oil in my cakes/cupcakes since I prefer cupcakes a little less dry. You’ll notice this recipe has no white sugar. I really liked the flavor of these.. they weren’t overly sweet at all, so don’t be afraid of piling on the frosting!

Brown Sugar Cupcakes

[originally from How Sweet It Is]

makes 12 cupcakes

Ingredients:

1 cup loosely packed brown sugar

1 large egg

1 tablespoon vanilla extract

3/4 cup milk

1/2 cup unsalted butter, melted and cooled (I used vegetable oil)

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

Preheat oven to 350 degrees F. In a bowl, combine flour, baking soda and salt, stirring to mix. Set aside. Line a cupcake tin with liners.

In a large bowl, whisk brown sugar and egg until smooth. Add in vanilla extract and milk, again mixing until combined. Slowly pour in melted butter, continuing to whisk. Add in the flour, soda and salt, mixing with a large spoon until batter is smooth.

Using a 1/4 cup measure, add batter to liners. Bake for 16-19 minutes, or until tops are puffy and golden, and don’t jiggle when touched. (Mine were perfect at 19 minutes! Golden brown with a nice dome.) Let cool completely.

Frosting… umm.. no recipe, sorry! I would advise using your favorite vanilla frosting recipe and adding in maple syrup until you’ve reached your desired flavor and consistency. For my 6 cupcakes, I used 2 TB softened butter, 1/2 tsp vanilla extract, 1 C powdered sugar, a splash of milk and oh.. about.. 2-3 TB of maple syrup. I needed another 1 C powdered sugar and another splash of milk to get my normal frosting fluffiness, but ran out of sugar, as mentioned above. Honestly, you could make a maple glaze for these and it would still be delicious, or you could make a traditional frosting with the added maple syrup.

Candied Bacon.. this one is super easy! I used a thick cut applewood smoked bacon, which needed a little extra cooking time. Set the timer for a shorter amount of time than you think these will need, and check on them frequently – you don’t want the sugar to burn and in turn burn your bacon!

I reviewed a half a dozen recipes for candied bacon, and the general idea is this:

1. Pour some brown sugar and a dash of cinnamon (if you like cinnamon) onto a plate

2. Coat bacon on both sides with the brown sugar mix

3. Prepare your baking sheet – cover it with aluminum foil, and place a wire rack on top. Spray the wire rack with non-stick spray.

4. Place sugar coated bacon on the baking sheet and bake for about 20-30 minutes until the sugar is syrupy and the bacon has the desired crispness that you prefer. (General oven settings were 325-F for regular bacon, 350-F for thick cut bacon.)

5. Remove from oven and immediately take the bacon off the rack, and allow to cool completely before chopping. (If you can resist eating it all first!)

I used thick cut bacon with my oven at 350-F for 25 minutes. I probably could have put them in another 5 minutes before they burned, but it smelled too good to wait!

Well, there you have it! Now if you’ll excuse me, I think I hear a cupcake calling my name…

Chocolate Banana Cupcakes with Peanut Butter Frosting

Every once in a while I get an overwhelming urge to bake something. Usually that something involves frosting. (What can I say? I was a child who’d eat the frosted top half of the cupcake and discard the cake-only bottom half!) When the urge hits, my brain goes in a million different directions contemplating what I should make and what to put in it.. the downside is that we usually do not have all of the ingredients needed to make whatever it is I want first. A problem, you say? Of course not! This is when I begin to haphazardly “forage” through the cupboards for undiscovered goodies.  I find all kinds of random food items that I’d completely forgotten we had and use them as a basis for the recipe.

 

Last night was indeed one of those times, and a particularly indecisive one at that. What did I want? Well, cupcakes.. I knew that for sure. But what kind? Hmm.. [opens up the baking cupboard].. chocolate chip with vanilla frosting? [keeps digging through bags from the bulk bin] .. Chocolate with candied ginger? [pulls out mystery bag] Oh.. what’s this? Banana chips! Oh, definitely using the banana chips!

 

 

Okay, so it was decided. Chocolate cupcakes with peanut butter frosting, topped with banana chips. I had one problem: We didn’t have any cocoa powder. I turned to the good ‘ol Google search to find out if I could use melted chocolate chips instead, and the general consensus was “maybe.” I decided to just try it and go for it – nothing ventured, nothing gained, right?

 

 

I’m sure you can tell by now that my experiment was a success! I made a half batch of the recipe (primarily because there’s 2 of us here, and also because I didn’t want to waste a whole batch if they turned out gross.)

 

 

I started with the basic vanilla cake recipe and modified it by adding 2 oz. of melted Ghirardelli 60% cocoa chocolate chips, and a half of a mashed banana. Overall, I would say these needed more chocolate, and maaaybe a little more banana. I can’t decide if I liked the light taste of the banana and just needed wanted more chocolate (because really, who doesn’t?) or if the sugary sweet frosting was just a little too overpowering compared to the cake part. I’m not sure. It’s still a toss up. I suppose cocoa powder would have added a more intense chocolate flavor, but then I would decidedly need to add more banana. Either way, they still tasted delicious!

 

Here’s the basic vanilla cake recipe; it’s the same one that I used for the lemon curd stuffed cupcakes. I used a half batch of this recipe, and added about 1/4 C. more flour, 2 oz. melted chocolate chips plus 1/2 of a banana, mashed. I’ll add bold notes where I added both of those ingredients.

Perfect Vanilla Cupcakes
Recipe by Glorious Treats
Yields- 15-16 cupcakes
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup buttermilk
(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)
Directions-
* Preheat oven to 350*F.
* In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.
* In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat. (I added my mashed banana right after this step, and mixed it to blend.)
* Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  (I added the melted chocolate right after this, and mixed it on low speed just until it looked blended.) Scrape down the side of the bowl.
* The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full.
* Bake cupcakes in pre-heated oven for 12-14 minutes. (I baked them for 16 minutes with consideration of the added banana mixture. They probably would have been done at 14 but I wanted the domed tops to stay raised.)

* Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

* Frost as desired when fully cool.

 

 

I made a peanut butter frosting for these. Honestly, I have a bad habit of not measuring out my frosting ingredients at all. I know I started with 2 TB softened butter and mixed it on high speed with about 1/2 C smooth peanut butter. Then I alternated adding powdered sugar and milk until it reached the fluffy consistency that I wanted.  Eyeballing it, it was around 2 C powdered sugar and 1/4 C milk. But don’t go by my guidelines if you’re not experienced with making frostings and want a perfect recipe!

While I was waiting for the cupcakes to cool, I melted a little bit of the chocolate chips and drizzled some of it with a spoon onto waxed paper (decorative shapes!) Since I don’t have one of those lovely perfect WIDE frosting tips, I just used a big piece of wrapped up parchment paper to make a piping bag to frost the cupcakes.  The last step was to top each one with the chocolate shape and a banana chip. Ta-da! Tasty.

 

By the way, while I was making these I found more coconut in the cupboard and a lime in my fridge.. and almost abandoned the whole thing to make vanilla coconut lime cupcakes. Oh well, there’s always next time!

Halloween Witch’s Finger Cookies

One of the things that brings me joy in life is making seasonally themed treats – typically involving baked goods – and Fall is no exception! For the past seven or eight years, I make these Witch’s Finger Cookies just before Halloween. Essentially they’re a sugar cookie topped with an almond. Their slender “finger” shape makes them all too easy to grab and eat.  Typically I dye the nails red, but this year I went for green. You could choose any color you want, and I suppose you could also dye the dough, too!

 

witch's finger cookies

Pretty gross, right? But oh so delicious!

witch's finger cookies 2

They’re brushed with egg whites, adding a slight sheen and a sweeter flavor. We ran out of blanched almonds, so we had to substitute some peanuts for “nails.” Kinda gross. Perfect!

I made the green batch with a friend of mine on what happened to be an unusually warm fall day here in the Bay. We probably should have refrigerated the dough again after shaping, before baking, but we were too anxious to eat the finished product to wait any longer!

Below is a photo from a previous year with the red nails..I can’t decide which color I like better!

red nails witch's finger cookies

Wondering where to purchase or how to make blanched almonds? It’s easy! Boil a small pot of water, toss in the almonds, and boil them for a few minutes until the skins start to look wrinkled.  Drain the water and let the almonds cool slightly in a colander (they get REALLY hot and retain the heat.) Now you can pop the almond out of the skin: I usually hold it from the bottom with one hand, and cup my other hand around it – squeeze the almond gently from the base, and it should pop out of the skin. They tend to pop out quickly, thus the need for the cupped hand.. unless you’d like to send your almond flying across the room. Not that I’ve done that before. *cough.*  Ta-da! Blanched almonds.

Here’s the recipe for the cookies, courtesy of Martha Stewart:

Finger cookies

Ingredients

  • 2 tablespoons red food coloring
  • 30 blanched almonds
  • 2 large eggs
  • 1/4 teaspoon pure vanilla extract
  • 8 tablespoons unsalted butter (1 stick), room temperature
  • 1/2 cup confectioners’ sugar
  • 5 tablespoons granulated sugar
  • Pinch of salt
  • 1 2/3 cups all-purpose flour

Directions

  1. Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
  2. Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.
  3. Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners’ sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
  5. Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
  6. When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
  7. Bake until lightly browned, about 12 minutes. Cool completely.

Summer Strawberry Cake

Designing collections essentially means that you’re always thinking at least a full season ahead..usually 6 months or more! This happens so often, that I sometimes forget to live at least a little bit in the season we’re in right this moment.

Not wanting summer to completely pass me by without notice, I took advantage of the beautiful weather and went strawberry picking with my guy. I’ve been wanting to do this since May; needless to say, it was long overdue! We packed a lunch and headed west towards Highway 1, to Swanton Berry Farm in Pescadero – a cute little town along the California coast.  Swanton’s has two strawberry fields to choose from. One field is north of the farmstand, and overlooks the ocean. The second field is adjacent to the farmstand itself. We chose the field overlooking the Pacific. Wouldn’t you?

Sadly, I didn’t remember to bring my camera, but we did get a couple of pics on the cell phone.

 

These berries have a pretty amazing view, don’t you think?

Swanton Berry Farm northern field

 

Pretty little strawberry blossoms..

Strawberry flowers

 

We ended up coming home with 6 pounds of strawberries! Not wasting any time, this weekend I made a batch of strawberry jam, strawberry butter, and strawberry cake. We’ll be having strawberries on our salad today, and will freeze the remaining berries for using later on. (Maybe strawberry rhubarb jam?)

The strawberry cake:

Slice of Strawberry CakeTopped with a dusting of powdered sugar..

Strawberry CakeFull cake!

Strawberry Cake close upClose-up – Yum!

My only regret is that we did not have any vanilla ice cream, or whipped cream. Darn. This recipe was ideal, because it only makes one pan of cake – perfect for two people! (Or four, if you feel like sharing…) Here’s the recipe, courtesy of Martha Stewart’s website:

Strawberry Cake

Martha Stewart Living, June 2005

  • Yield Makes one 10-inch cake

Ingredients

  • 6 tablespoons unsalted butter, softened, plus more for pie plate
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 pound strawberries, hulled and halved

Directions

  1. Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
  2. 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.
  3. 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.
  4. 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.