This French Strawberry Cake will be your new most loved late spring treat. Reminiscent of a great French Apple Cake it has a piece that is sweet and custardy with a top that heats up light and brittle. This cake is the ideal method to flaunt those crisp picked strawberries! 

I have Southern Cast Iron magazine to thank for the first formula. I got their Spring 2016 issue on the grounds that the accumulation of formulas looked so overpoweringly heavenly. The Strawberry Skillet Cake was the main I made yet my cast iron skillet is a lot greater than 9-crawls in distance across. So I chose to perceive how this cake fared in a conventional 9-inch cake container. 

In the wake of being wowed by its appearance leaving the broiler my family and I were significantly increasingly awed with the taste. The cake is damp and custardy in the center. I looked into the elements for a great French Apple Cake and other than the expansion of acrid cream this is essentially a similar cake yet with strawberries rather than apples. So I am calling it French Strawberry Cake.


Ingredients :
  • 1 stick unsalted butter softened
  • 1 1/4 cup granulated sugar divided
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/3 cup all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 16 ounces fresh strawberries sliced

Instructions ;
  1. Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray and set aside.
  2. In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy, 5 to 7 minutes.
  3. Add the eggs, one at a time and beat well after each addition. Beat in the vanilla.
  4. In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
  5. Fold in strawberries. Spread the batter in the prepared cake pan.
  6. Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.
  7. Bake until a wooden pick inserted in the center comes out clean, 35-40 minutes.
  8. Let the cake cool completely in the pan and slice and serve the cake from the pan.

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