Whole Wheat Strawberry Cake

  • 6 tablespoons unsalted butter, softened, plus more for pie plate
  • 1 1/2 cups whole wheat pastry flour (5.1 ounces)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup  sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 pound strawberries, hulled and halved
  • 1 tablespoon turbinado sugar

Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate.

Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle turbinado 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 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

Recipe adapted from Martha Stewart Living, June 2005.

Comments