With an abundance of strawberries sitting in my fridge and July 4th coming right up, I hunted for a new cake recipe. I also needed a break from being so jam packed with things to do these past two weeks, and baking usually helps to clear my mind. Especially if I’m testing out a brand new recipe, because I get so focused, I don’t think about much else. What are some ways that you destress from your daily life struggles?
I stumbled across this delicious recipe on pintrest, which led me to Jill’s blog. You can head over to check it out, as she makes some really yummy looking food, plus this recipe is now a staple in my kitchen. She stated that this cake is a “reminiscent of a classic French apple cake, it has a crumb that is sweet and custardy with a top that bakes up light and crumbly”. I believe that, that is the PERFECT way to describe it.
- 1 stick unsalted butter softened
- 1 1/4 cup granulated sugar divided
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 16 ounces fresh strawberries sliced
Seeing it was the first time I made this cake, it was super duper easy. I’ll definitely be making this again and again and again, as long as the strawberries are in season. It was gone before I knew it, and my family usually doesn’t eat too much sweets. I absolutely fell in love with the sugary, crusty, flaky top, I must say that’s my favorite part. I followed the directions to the T, but I will probably add a little less sugar next time, as it was a bit on the sweeter side for me. AND I think I will give it a shot with some blueberries next time around tooooo 🙂 If you’re still looking for a dessert recipe for the 4th of July, I think adding some blueberries to this would make a beautiful red, white, and blue cake to celebrate!
- Preheat oven to 350°F
- Butter and flour a 9-inch round cake pan and set aside.
- Whip butter and 1 cup of the sugar until pale and fluffy.
- Add eggs one at a time and beat well after each addition.
- Beat in the vanilla.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
- Fold in strawberries.
- Spread the batter in the prepared cake pan.
- Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.
- Bake until a wooden pick inserted in the center comes out clean, 35-40 minutes.
- Let the cake cool completely in the pan and slice and serve the cake from the pan.
“Have a berry sweet day!” – Unknown