Old-fashioned Strawberry Cake by Alison Roman
Alison Roman recently posted this recipe ahead of her new book launch - Sweet Enough. This recipe is simple and easy to follow. All the ingredients are staples in most kitchens, with the exception of fresh berries and buttermilk. This comes together so quickly and the pay-off is delicious and just sweet enough!
Side Notes
Cost of non-staples: $8
Serves: 8 slices
Ingredients
cooking spray
113g butter, unsalted and room temp
1/3 cup caster sugar
1/3 cup light brown sugar
2 large eggs
1 tsp vanilla paste (or 1 vanilla bean)
3/4 cup buttermilk
2 cups (280g) plain flour
2 tsp baking powder
1/2 tsp sea salt
300g fresh strawberries, tops removed and cut into 1/2 cm slices.
3 tbsp demerara sugar (or raw)
My Pantry Staples
cooking spray
butter
caster sugar
brown sugar
eggs
vanilla
plain flour
salt
Baking powder
demerara sugar
The Method
Preheat oven to 175°C. Prepare a 9 inch cake pan with cooking spray and baking paper.
Whisk together the flour, salt, baking powder and set aside.
In a stand mixer fitted with the paddle attachment, beat the butter, caster and brown sugar and vanilla until light and fluffy.
Add the eggs, one at a time, and beat until fully combined and fluffy again.
Reduce the mixer to low and add in the flour mixture and buttermilk in thirds. Do not over mix, just combine and add in another third at a time.
Using a spatula, gently fold in half the sliced strawberries, saving the larger pieces for the top of the cake. Spread the batter evenly in the prepared cake tin. Top with the other half of the strawberries. Scatter with the demerara sugar.
Bake until the cake is puffed, deeply golden, and pulling away at the sides 45-50 minutes. (Mine took 55 minutes maybe more. I took the cake out when the centre no longer jiggled).
Let the cake cool completely before serving.
