I think it says a lot about this cake that my two year old now feels very comfortable telling people that she made it. The first time she actually said “mama helped me” and then next thing you know she apparently made it “all by myself”. Fact is that we have made it THAT many times that she feels like she knows what she is doing and it is so delicious that who wouldn’t want to take all the credit! Seriously though, I may have gotten her to mix, add ingredients, wash the strawberries, place the strawberries and sprinkle the sugar on top. I am sure I did something…
The original recipe is from Martha Stewart, but I actually came across it on Smitten Kitchen a while ago. It should go without saying that this tastes best when strawberries are in season, but it is still surprisingly good when they aren’t quite there. I have tried making it with less sugar and found that it really impacted the texture of the cake. It was still good, just not great.
Try this cake. It is so perfectly summer and so easy that even a 2 year old can make it (almost).
There is a real problem with this cake. I have made it numerous times, sometimes I have buttermilk and sometimes I do not, sometimes I have cream and sometimes I do not, sometimes I have nuts and sometimes I do not. Yet every single time it turns out AMAZING. So amazing that after I eat 3 slices in alarmingly rapid succession I find the urge to give it away and then am immediately overcome by remorse when I do.
My consolation? That it can easily be made again. Oh and 35 minutes start to finish including bake time and a lovely slightly chewy caramel topping.
This recipe is from the Joy the Baker cookbook. You know how in my last post I had said that Flour is one of my top 3 recipe books, well Joy’s is another one of the top 3. If you have not checked out her blog yet then you absolutely should right here. I sometimes get the overwhelming urge to write her emails starting with a cheesy opener like “Dear Joy, you give me joy”. Luckily I have managed to contain the urge thus far and that despite the fact that she is the genius behind the Single Girl Melty Chocolate Cake.
Anyhow I digress. Back to this wonderful cake which is perfect at teatime or really any time. As said above I have made it with all sorts of substitutions and it is delicious no matter what, but I do find that when I use buttermilk (not the vinegar+milk version) then that is when I get the best results. Also, I don’t have the requisite skillet and just use my 9 inch glass bottom springform pan.