It’s strawberry season in New England! Along with shortcake and whipped cream, the possibilities are endless.
Back when I used to go to strawberry fields and pick outrageously large quantities of strawberries, I would make jar upon jar of strawberry jam. The ruby-red jam bubbling in a pot would emit the most wonderful smell: warm, steamy, and sweet. Pulling this cake out of the oven after an hour brought me right back to those days. Top off the warm cake with a little vanilla ice cream or whipped cream and you will not be disappointed.
Rather than the traditional biscuit, this is more of a buttery pound cake and it is delicious! And come on, you can’t go wrong with Martha Stewart!
Martha Stewart’s Strawberry Cake
- 6 TBSP unsalted butter, softened; plus additional for the pie plate
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup plus 2 TBSP sugar
- 1 large egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 pound strawberries, hulled and halved
Preheat oven to 305 degrees. Butter a 10-inch pie place. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar into an electric mixer bowl. Mix on medium-high speed until pales and fluffy – about 3 minutes. Reduce speed to medium-low, mix in egg, milk and vanilla.
Transfer batter to pie place. Arrange strawberries on top of butter, cut sides down and as close together as possible. Sprinkle remaining 2 TBSP sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch (about 1 hours). Let cool in pie place on a wire rack. Cut into wedges.
I discovered two pears in the ‘fridge the other day and sought to use them before, you know, they become part of a compost heap. Also, had a partially consumed container of mascarpone, so this recipe seemed meant to be.
My only criticism of this particular pear cake was that it baked up very dry. Maybe I overbaked. It just didn’t seem right to toss the cake that I made with the purpose of eliminating wasted fruit, so I needed to figure out a fix.
I had a half-bottle of Ipsus Passito di Pantelleria Dessert Wine waiting to be finished. Using a skewer, I poured the dessert wine onto the cake which not only moistened it, but gave it a great flavor as well. Cutting down on food waste is a personal goal in this house, and if dessert helps us cut out the waste, well, that’s a good thing, right?
- 1-1/2 cups flour
- 1/4 cup + 1-1/2 Tbsp cornstarch
- 1-1/2 tsp baking powder
- 1/4 tsp baking soda
- 34 cup sugar
- 3 eggs
- 1 cup mascarpone
- 2-1/2 Tbsp vegetable oil (coconut or olive oil are my choices here)
- 1/4 tsp salt
- 2 pears
- Pre-heat oven to 340 degrees F. Lightly grease and flour and 9-inch cake pan (author used a springform pan).
- Clean and peel the pears, chop one pear into medium-sized cubes and the other pear into thin slices. Set aside.
- In medium bowl (I used my stand mixer), at medium speed beat eggs and sugar until creamy; add mascarpone and continue beating until smooth.
- In a medium bowl, whisk together flour, salt, cornstarch, baking powder, salt and baking soda.
- STIR the flour into the egg mixture by hand (wood spoon) to combine gnetly, then add oil and stir to combine.
- Fold in the pear cubes, spoon into prepared cake pan.
- Top the batter with sliced pears and sprinkle 2 TBS sugar on top.
- Bake approximately 45-60 minutes, or until toothpick comes out clean.