Week 3:

Name: Simple Fresh Fruit Cake
Ingredients: 1 1/2 cups AP flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 6 tbsp butter, softened; 1 c granulated sugar; 1 egg; 1/2 cup milk; 1 tsp vanilla; 1 lb strawberries ( cut the small ones in half and the larger ones in quarters ); 2 raw sugar for sprinkling on top; powdered sugar

This simple but delicious cake is based on a recipe that Martha Stewart developed years ago. It’s one of my favorite go-to desserts. Whenever I have some fresh fruit that I want to use up, I turn to this cake. This is the first time I made it in a cast iron skillet. I think I like it this presentation better than a pie plate or cake pan. It’s a little more rustic. What do you think?

Simple Fresh Fruit Cake

Ingredients

1 1/2 cups AP flour
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp butter, softened
1 c granulated sugar
1 egg
1/2 cup milk
1 tsp vanilla
1 lb strawberries ( cut the small ones in half and the larger ones in quarters )
2 raw sugar for sprinkling on top
powdered sugar

Instructions

Preheat oven to 350 and grease a 9-inch baking pan or pie pan with butter.
Beat the butter and sugar until light and fluffy; add the egg and vanilla and mix to combine.
Whisk the flour, baking powder and salt; with the mixer on low, add the dry ingredients, alternating with the milk.
Scrape the batter in the greased baking dish and arrange the strawberries (cut side down) very close together to cover the batter; sprinkle with raw sugar and place in the oven. Bake for 10 minutes, then reduce the heat to 325 and bake for another 50 to 60 minutes.
When the cake is firm to the touch, remove it to a rack to cool.
Dust lightly with powdered sugar, if desired, before cutting into slices to serve!

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