STRAWBERRY SUMMER CAKESlightly adjusted from Smitten Kitchen In the United States, berries are the kind of thing I’m too afraid to bake with since they’re always expensive and I worry I’ll mess up the recipe and the fruit will be wasted. But here in Ecuador, blackberries and strawberries are $1 a pound. Even on my barely existent teaching salary, I can afford that. So I’m trying out every recipe I can get my hands on that includes berries, and tonight, it’s strawberry summer cake. I adapted this recipe very slightly from Smitten Kitchen, not because of some brilliant cooking instinct, but because I didn’t have the milk or barley that her recipe calls for. But it didn’t matter, because this cake was delicious. I might have just eaten half of the cake in one sitting. By myself.  Ingredients: 6 tablespoons unsalted butter, at room temperature, plus extra for pie plate1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder1/2 teaspoon table salt1 cup granulated sugar (if you like things extra sweet, add a little more)1 large egg1/2 cup yogurt (original recipe calls for milk, but I didn’t have any around, so yogurt it was, and quite delicious)1 teaspoon vanilla extract1 pound strawberries, hulled and halved Directions: 1. Preheat oven to 350°F (180°C). 2. Butter a 10-inch pie pan or 9-inch deep-dish pie pan. Smitten Kitchen says: “This cake does not work in a standard 9-inch pie pan; it will overflow. This cake would work, however, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.”3. Whisk flour or flours, baking powder and salt together in a small bowl.4. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. 5. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.6. Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (I had extra so I overlapped some). 7. Sprinkle remaining 2 tablespoons sugar over berries (this helps the berries turn into jam).8. Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
Zoom Info
STRAWBERRY SUMMER CAKESlightly adjusted from Smitten Kitchen In the United States, berries are the kind of thing I’m too afraid to bake with since they’re always expensive and I worry I’ll mess up the recipe and the fruit will be wasted. But here in Ecuador, blackberries and strawberries are $1 a pound. Even on my barely existent teaching salary, I can afford that. So I’m trying out every recipe I can get my hands on that includes berries, and tonight, it’s strawberry summer cake. I adapted this recipe very slightly from Smitten Kitchen, not because of some brilliant cooking instinct, but because I didn’t have the milk or barley that her recipe calls for. But it didn’t matter, because this cake was delicious. I might have just eaten half of the cake in one sitting. By myself.  Ingredients: 6 tablespoons unsalted butter, at room temperature, plus extra for pie plate1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder1/2 teaspoon table salt1 cup granulated sugar (if you like things extra sweet, add a little more)1 large egg1/2 cup yogurt (original recipe calls for milk, but I didn’t have any around, so yogurt it was, and quite delicious)1 teaspoon vanilla extract1 pound strawberries, hulled and halved Directions: 1. Preheat oven to 350°F (180°C). 2. Butter a 10-inch pie pan or 9-inch deep-dish pie pan. Smitten Kitchen says: “This cake does not work in a standard 9-inch pie pan; it will overflow. This cake would work, however, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.”3. Whisk flour or flours, baking powder and salt together in a small bowl.4. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. 5. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.6. Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (I had extra so I overlapped some). 7. Sprinkle remaining 2 tablespoons sugar over berries (this helps the berries turn into jam).8. Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
Zoom Info
STRAWBERRY SUMMER CAKESlightly adjusted from Smitten Kitchen In the United States, berries are the kind of thing I’m too afraid to bake with since they’re always expensive and I worry I’ll mess up the recipe and the fruit will be wasted. But here in Ecuador, blackberries and strawberries are $1 a pound. Even on my barely existent teaching salary, I can afford that. So I’m trying out every recipe I can get my hands on that includes berries, and tonight, it’s strawberry summer cake. I adapted this recipe very slightly from Smitten Kitchen, not because of some brilliant cooking instinct, but because I didn’t have the milk or barley that her recipe calls for. But it didn’t matter, because this cake was delicious. I might have just eaten half of the cake in one sitting. By myself.  Ingredients: 6 tablespoons unsalted butter, at room temperature, plus extra for pie plate1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder1/2 teaspoon table salt1 cup granulated sugar (if you like things extra sweet, add a little more)1 large egg1/2 cup yogurt (original recipe calls for milk, but I didn’t have any around, so yogurt it was, and quite delicious)1 teaspoon vanilla extract1 pound strawberries, hulled and halved Directions: 1. Preheat oven to 350°F (180°C). 2. Butter a 10-inch pie pan or 9-inch deep-dish pie pan. Smitten Kitchen says: “This cake does not work in a standard 9-inch pie pan; it will overflow. This cake would work, however, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.”3. Whisk flour or flours, baking powder and salt together in a small bowl.4. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. 5. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.6. Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (I had extra so I overlapped some). 7. Sprinkle remaining 2 tablespoons sugar over berries (this helps the berries turn into jam).8. Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
Zoom Info
STRAWBERRY SUMMER CAKESlightly adjusted from Smitten Kitchen In the United States, berries are the kind of thing I’m too afraid to bake with since they’re always expensive and I worry I’ll mess up the recipe and the fruit will be wasted. But here in Ecuador, blackberries and strawberries are $1 a pound. Even on my barely existent teaching salary, I can afford that. So I’m trying out every recipe I can get my hands on that includes berries, and tonight, it’s strawberry summer cake. I adapted this recipe very slightly from Smitten Kitchen, not because of some brilliant cooking instinct, but because I didn’t have the milk or barley that her recipe calls for. But it didn’t matter, because this cake was delicious. I might have just eaten half of the cake in one sitting. By myself.  Ingredients: 6 tablespoons unsalted butter, at room temperature, plus extra for pie plate1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder1/2 teaspoon table salt1 cup granulated sugar (if you like things extra sweet, add a little more)1 large egg1/2 cup yogurt (original recipe calls for milk, but I didn’t have any around, so yogurt it was, and quite delicious)1 teaspoon vanilla extract1 pound strawberries, hulled and halved Directions: 1. Preheat oven to 350°F (180°C). 2. Butter a 10-inch pie pan or 9-inch deep-dish pie pan. Smitten Kitchen says: “This cake does not work in a standard 9-inch pie pan; it will overflow. This cake would work, however, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.”3. Whisk flour or flours, baking powder and salt together in a small bowl.4. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. 5. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.6. Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (I had extra so I overlapped some). 7. Sprinkle remaining 2 tablespoons sugar over berries (this helps the berries turn into jam).8. Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
Zoom Info
STRAWBERRY SUMMER CAKESlightly adjusted from Smitten Kitchen In the United States, berries are the kind of thing I’m too afraid to bake with since they’re always expensive and I worry I’ll mess up the recipe and the fruit will be wasted. But here in Ecuador, blackberries and strawberries are $1 a pound. Even on my barely existent teaching salary, I can afford that. So I’m trying out every recipe I can get my hands on that includes berries, and tonight, it’s strawberry summer cake. I adapted this recipe very slightly from Smitten Kitchen, not because of some brilliant cooking instinct, but because I didn’t have the milk or barley that her recipe calls for. But it didn’t matter, because this cake was delicious. I might have just eaten half of the cake in one sitting. By myself.  Ingredients: 6 tablespoons unsalted butter, at room temperature, plus extra for pie plate1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder1/2 teaspoon table salt1 cup granulated sugar (if you like things extra sweet, add a little more)1 large egg1/2 cup yogurt (original recipe calls for milk, but I didn’t have any around, so yogurt it was, and quite delicious)1 teaspoon vanilla extract1 pound strawberries, hulled and halved Directions: 1. Preheat oven to 350°F (180°C). 2. Butter a 10-inch pie pan or 9-inch deep-dish pie pan. Smitten Kitchen says: “This cake does not work in a standard 9-inch pie pan; it will overflow. This cake would work, however, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.”3. Whisk flour or flours, baking powder and salt together in a small bowl.4. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. 5. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.6. Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (I had extra so I overlapped some). 7. Sprinkle remaining 2 tablespoons sugar over berries (this helps the berries turn into jam).8. Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
Zoom Info
STRAWBERRY SUMMER CAKESlightly adjusted from Smitten Kitchen In the United States, berries are the kind of thing I’m too afraid to bake with since they’re always expensive and I worry I’ll mess up the recipe and the fruit will be wasted. But here in Ecuador, blackberries and strawberries are $1 a pound. Even on my barely existent teaching salary, I can afford that. So I’m trying out every recipe I can get my hands on that includes berries, and tonight, it’s strawberry summer cake. I adapted this recipe very slightly from Smitten Kitchen, not because of some brilliant cooking instinct, but because I didn’t have the milk or barley that her recipe calls for. But it didn’t matter, because this cake was delicious. I might have just eaten half of the cake in one sitting. By myself.  Ingredients: 6 tablespoons unsalted butter, at room temperature, plus extra for pie plate1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder1/2 teaspoon table salt1 cup granulated sugar (if you like things extra sweet, add a little more)1 large egg1/2 cup yogurt (original recipe calls for milk, but I didn’t have any around, so yogurt it was, and quite delicious)1 teaspoon vanilla extract1 pound strawberries, hulled and halved Directions: 1. Preheat oven to 350°F (180°C). 2. Butter a 10-inch pie pan or 9-inch deep-dish pie pan. Smitten Kitchen says: “This cake does not work in a standard 9-inch pie pan; it will overflow. This cake would work, however, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.”3. Whisk flour or flours, baking powder and salt together in a small bowl.4. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. 5. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.6. Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (I had extra so I overlapped some). 7. Sprinkle remaining 2 tablespoons sugar over berries (this helps the berries turn into jam).8. Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
Zoom Info
STRAWBERRY SUMMER CAKESlightly adjusted from Smitten Kitchen In the United States, berries are the kind of thing I’m too afraid to bake with since they’re always expensive and I worry I’ll mess up the recipe and the fruit will be wasted. But here in Ecuador, blackberries and strawberries are $1 a pound. Even on my barely existent teaching salary, I can afford that. So I’m trying out every recipe I can get my hands on that includes berries, and tonight, it’s strawberry summer cake. I adapted this recipe very slightly from Smitten Kitchen, not because of some brilliant cooking instinct, but because I didn’t have the milk or barley that her recipe calls for. But it didn’t matter, because this cake was delicious. I might have just eaten half of the cake in one sitting. By myself.  Ingredients: 6 tablespoons unsalted butter, at room temperature, plus extra for pie plate1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder1/2 teaspoon table salt1 cup granulated sugar (if you like things extra sweet, add a little more)1 large egg1/2 cup yogurt (original recipe calls for milk, but I didn’t have any around, so yogurt it was, and quite delicious)1 teaspoon vanilla extract1 pound strawberries, hulled and halved Directions: 1. Preheat oven to 350°F (180°C). 2. Butter a 10-inch pie pan or 9-inch deep-dish pie pan. Smitten Kitchen says: “This cake does not work in a standard 9-inch pie pan; it will overflow. This cake would work, however, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.”3. Whisk flour or flours, baking powder and salt together in a small bowl.4. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. 5. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.6. Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (I had extra so I overlapped some). 7. Sprinkle remaining 2 tablespoons sugar over berries (this helps the berries turn into jam).8. Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
Zoom Info

STRAWBERRY SUMMER CAKE
Slightly adjusted from Smitten Kitchen

In the United States, berries are the kind of thing I’m too afraid to bake with since they’re always expensive and I worry I’ll mess up the recipe and the fruit will be wasted. But here in Ecuador, blackberries and strawberries are $1 a pound. Even on my barely existent teaching salary, I can afford that. So I’m trying out every recipe I can get my hands on that includes berries, and tonight, it’s strawberry summer cake. I adapted this recipe very slightly from Smitten Kitchen, not because of some brilliant cooking instinct, but because I didn’t have the milk or barley that her recipe calls for. But it didn’t matter, because this cake was delicious. I might have just eaten half of the cake in one sitting. By myself. 

Ingredients:

6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups all-purpose flour 
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup granulated sugar (if you like things extra sweet, add a little more)
1 large egg
1/2 cup yogurt (original recipe calls for milk, but I didn’t have any around, so yogurt it was, and quite delicious)
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved

Directions:

1. Preheat oven to 350°F (180°C). 
2. Butter a 10-inch pie pan or 9-inch deep-dish pie pan. Smitten Kitchen says: “This cake does not work in a standard 9-inch pie pan; it will overflow. This cake would work, however, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.”
3. Whisk flour or flours, baking powder and salt together in a small bowl.
4. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. 
5. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
6. Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (I had extra so I overlapped some). 
7. Sprinkle remaining 2 tablespoons sugar over berries (this helps the berries turn into jam).
8. Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

604 Notes/ Hide

  1. foodblogurl reblogged this from michael-fassbend-and-snap
  2. little-secretsofmine reblogged this from bellyofecuador
  3. littlebirdybird reblogged this from bellyofecuador
  4. how-sad reblogged this from bellyofecuador
  5. indissarray reblogged this from bellyofecuador
  6. raqeya reblogged this from bellyofecuador
  7. nihkol123 reblogged this from bellyofecuador
  8. ladydaci reblogged this from bellyofecuador
  9. flipthecoin reblogged this from theexperiencewhore
  10. jacksnewvillage reblogged this from bellyofecuador
  11. theexperiencewhore reblogged this from bellyofecuador
  12. protosaber363 reblogged this from mysexybit
  13. mysexybit reblogged this from moonlightsin
  14. moonlightsin reblogged this from e94addict
  15. turningmyself-insideout reblogged this from bellyofecuador