It’s raining. I need cake.

Yes, it’s raining in San Francisco. I’m from Oregon, so I shouldn’t (and normally don’t) care. But, it’s been a tough week at work, I’m tired, it’s wet outside…and I haven’t baked in ages.

So I stayed in tonight, foregoing happy hour, friends and perhaps even dancing. Instead, I made cake. And actually, I’m really happy I did. It feels good to be home, doing something just for me. I need to do this more often.

The recipe is Martha Stewart’s via Shoots and Roots. I made a few modifications:

  • 2 eggs, not 1: Because 2 in this case seemed better than 1!
  • 1 tbsp sugar, not  2 for sprinkling: Shoots and Roots said so.
  • Almond milk, not regular: I needed to save the milk for my morning coffee 🙂
  • Loaf pan, not pie: Because I halved the recipe. (It IS just for me–and the rest for the office tomorrow.)
It’s good. It’s one of those humble share-with-the-one-you-love cakes. You know those? The kind that warms your heart on rainy days like today.

Enjoy.

Strawberry Cake (a Martha Stewart recipe courtesy of Shoots and Roots)

INGREDIENTS

1 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1 cup, plus 2 tbsp sugar

2  large eggs

1/2 cup milk

1 tsp vanilla extract

1 lb strawberries, hulled and halved

METHOD

  1. Pre-heat oven to 350 F. Butter a 10 inch pie plate or 10 1/2 inch cast iron pan. In a medium bowl, whisk together flour, baking powder and salt.
  2. Mix butter and 1 cup sugar in a separate large bowl and mix on medium high speed with an electric mixer until the mixture is soft and fluffy, ca. 3 minutes. Reduce speed to medium low and add the eggs, milk and vanilla. Mix until well blended.
  3. Reduce speed to low and gradually add the flour mixture. Transfer the batter the pie plate or cast iron pan and spread evenly. The batter will be thick. Arrange strawberries on top, cut side down. Sprinkle the remaining 2 tbsp sugar on top of the cake.
  4. Bake the cake for 10 minutes, then reduce the heat to 325 F. Bake until golden brown, ca. firm to the touch and pulled away from the sides of the pan, 55-60 minutes. Let cool in the pan on a wire rack. Cut into wedges (or slices) and serve. Cover loosely; can be stored on the countertop for up to 2 days.

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Comments

  • Melissa  On November 18, 2011 at 9:23 am

    So happy you liked it! It’s a great cake.

    • Theresa  On November 19, 2011 at 11:46 am

      I loved it and so did my coworkers! Thanks for the recipe 🙂

  • Leah  On November 19, 2011 at 6:54 am

    I will DEFINITELY be making this for the people I love. Thank you for sharing!!

    • Theresa  On November 19, 2011 at 11:47 am

      Liwi, you have to try this–like this weekend! Let me know when you do!

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