Well, it certainly has been a while since I last posted here. Turns out having a job and taking a class at the same time is a lot of work. I've been taking a b&w film photography class this summer. At first I was a bit confused as to why film photo is a pre-req for digital photo, but the class is actually very interesting. Contrary to everyones expectations, I did not take pictures of food, because food in black and white is just not particularly exciting. So I have been exploring the bay area / my house in search of situations to take pictures of.
|(Creepy?) Handbags in Half Moon Bay|
|California + Bikes|
But anyways, back to food.
Strawberries are good, right? And sour cream is pretty good with strawberries. And cardamom is just plain delicious. (While making this cake I discovered that chewing a cardamom seed is very refreshing.)
Joy from Joythebaker is a genius and combined these three flavors into a cake. The super thick batter is spread on top of sliced strawberries that are sitting in some butter and brown sugar. I decreased the amount of sugar from Joy's recipe because my strawberries were sweet enough for my taste. (And of course I doubled the number of strawberries!)
Also, if you look at her post, she somehow manages to keep her strawberries bright red, while mine went to a dull purple. I'm guessing that adding some lemon juice to the strawberries before baking might help prevent discoloration.
|Ugly but delicious. I'm sure your cake will be beautiful and delicious!|
Anyways, recipe time!
|But first some sliced strawberries|
For the strawberries:
- 2 tbsp butter
- 2 tbsp brown sugar
- 2 cups sliced strawberries
- 1 tbsp lemon juice (opt, may preserve color)
- 6 tbsp butter, soft
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cardamom
- 2/3 cup sour cream
- Preheat oven to 350F.
- Mix strawberries with lemon juice (if using.)
- Put the 2 tbsp of butter in a 9" round cake pan and place in the oven until melted.
- Rotate pan to coat all sides with butter, sprinkle the 2 tbsp brown sugar into the bottom of the pan.
- In a medium bowl, stir together flour, baking powder + soda, salt.
- In a large bowl cream together the butter and 1/2 cup brown sugar.
- When butter is fluffy, add egg and vanilla, and beat until well combined.
- Beat in dry ingredients and sour cream, batter will be very thick.
- Spread strawberries on bottom of pan.
- Spoon batter over strawberries and spread evenly.
- Bake for about 35 minutes.
- When cake is cooked, run a knife along the edge of the cake and then invert over a plate. If the cake sticks to the pan, leave the pan upside-down over the plate and go read a book or check your email. After ~5 minutes, the cake will have unstuck from the pan (Yay gravity!)
- Serve with a spoonful of sour cream
|Spread it out more evenly than this|
I brought this cake to a friend's house and it was gone in 5 minutes. Granted, there were three tall and skinny runner guys participating, so it wasn't particularly surprising.