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Strawberry Buttermilk Cake
adapted from the Smitten Kitchen
I used a deep dish 9-inch pie plate for this cake. A regular 9-inch pie plate will be too small for this cake – 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. Whole milk can be substituted for the buttermilk.
- 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 plus 2 tablespoons granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
- Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan.
- Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
- Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.
- 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. Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
Cake can be stored at room temperature for up to 2 days, loosely covered.