Strawberry Cake

Strawberries are a little like apricots for me.  When I was a kid and living in Portland, apricots were just about my favorite fruit.  They were rich in flavor and so juicy.  My mom and grandma canned them every summer.  And then, I don’t know what happened, but they lost their flavor.  I don’t even bother to buy apricots anymore.  I still buy strawberries, but only because G loves them.
When I saw this strawberry cake, I thought eureka, I can combine the best of both worlds, strawberries one time and apricots the next.  So, let’s discuss the recipe.  It’s a very moist cake.  The sour cream is a great addition to the cake.  I baked it for an hour, but I don’t think that was nearly enough.  There were quite a few recipes on You Tube.  This one was by The CooknShare.  He has almost a million followers, so I assumed he’s doing something right and picked his cake to try.  He didn’t suggest a pan size.  I used a 9 inch springform, but next time I will use a 10 inch; that will help it cook a little quicker.
Ingredients
  • 2 eggs
  • 2 cups of all purpose flour
  • 2 tsp of baking powder
  • pinch of salt
  • ½ cup of vegetable oil
  • 1 cup of sugar
  • 1 cup of sour cream
  • 12 oz of strawberries
  • powdered sugar for dusting
Instructions
  1. Heat your oven to 350 F
  2. Beat the eggs and sugar in bowl until they turn a pale color.
  3. Add the sour cream and oil and beat until well combined.
  4. Sift in the flour, baking powder, and salt. Mix over low speed until a smooth batter forms.
  5. Grease and line a 9 inch springform pan with parchment paper.
  6. Pour half the batter in and top with diced strawberries.
  7. Add the remaining half of the batter and cover with the remaining diced strawberries.
  8. Bake for 60 to 70 minutes.
  9. Allow to cool completely.
  10. Dust with confectioners sugar and serve.

* From the Recipe Box:

It’s hard to tell when this cake is done.  It’s a nice light color and it springs back even when still very raw in the center.

I’d frozen my berries.  I wouldn’t do it again if fresh was an option.  I didn’t like the way they bled on top of the cake.  I always want perfect.

and remember:  Charles Bukowski said it best:  The problem with the world is that the intelligent people are full of doubts while the stupid ones are full of confidence.  Big kiss, Lynn

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