YUMMY STRAWBERRY CAKE

Ellen Bales

By
@Starwriter

This cake is a healthier alternative to a cake made with refined sugar.
Recipe from Greenbeandelivery.com
Photo: Pixielatedcrumb.com
08-01-14


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

8

Prep:

10 Min

Cook:

55 Min

Method:

Bake

Ingredients

6 Tbsp
unsalted butter, softened, plus more for pie plate
1 c
all purpose flour
1/2 c
soft whole wheat flour or buckwheat flour
1 1/2 tsp
baking powder
1/2 tsp
salt
1 c
plus 2 tsp. sucanat (or turbinado sugar)
1 large
egg
1 c
milk
1 tsp
pure vanilla extract
1 lb
strawberries, hulled and halved

Directions Step-By-Step

1
Butter a 10" pie plate. Mix flour, baking powder, and salt together in a medium bowl.
2
Place butter and 1 cup sucanat 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 sucanat over berries.
4
Bake in a preheated 350º over for 10 minutes. Reduce oven temperature to 325º. Bake until cake is golden brown and firm to the touch, about 45 minutes. 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. Makes one 10-inch cake.
5
Cake may be served with a dollop of whipped cream. Or how about a scoop of vanilla ice cream. Or even strawberry ice cream--told you it was yummy!

About this Recipe

Course/Dish: Fruit Breakfast, Cakes
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian