Re: Maya, Vanilla And Strawberries Movie Free Download 3gp Movies
Linda Berens
Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 325F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
The strawberries have not made an appearance at the markets upstate just yet. When they do, this will be on the list of must-haves, along with strawberry gallette, strawberry scones and strawberry salad with balsamic vinegar. I can barely wait.
And thanks for the heads up on the barley flour. Silky and delicate, subtle and creamy. I recently have forayed BACK into the realm of gluten yet try to avoid straight up wheat or pastry flour when I can, preferring other grains to wheat based flour, and so thank you for the barley flour tutorial!
I too am guilty of bringing home more strawberries than my little tummy can possibly hold, and I am always looking for ways to use those that are past their peak but definitely not destined for the trash. This recipe looks simple and satisfying and infinitely adaptable.
I recently made a cake like this (with raspberries instead), but I was trying to do multiple things at one time, so I forgot the egg.. Disaster.. It was like a very sad collapsed souffl.. Funny enough, it tasted a bit like a cookie, and in the end we did eat all of it. You reminded me I wanted to make it again, but this time with (!) the egg.. And Strawberries I guess!
I really have a thing at the moment for strawberries that have been cooked. They go gooey, sticky and delicious. The flavour is also concentrated so much more. I have some strawberries that I picked the other day, which will soon be on last legs. May need to use this recipe to finish them up with.
I always buy more berries than we can actually go through, because I know the season is short and I want my fill of them. It makes me so sad to have them start to turn before we can eat them up, so this cake will absolutely become my delicious way to use them!
Barley Flour???!!! Now I am intrigued. I love to try different types of flour. Strawberries are weeks away here in Ottawa, but now I have some time to seek out the barley flour.Thanks for posting this!
Oh, gollee. You just gave strawberries the post they truly deserve. My favorite is that this cake is just what to do with the ones on their last leg, because I, too, go way overboard in buying the first berries of the season.
This looks such a nice cake and does not look at all soggy despite the strawberried releasing a fair amount of juice. Unfortunately, it is winter here in New Zealand and, therefore, no strawberried are available. I will try it with some other fruit though. Could I perhaps use canned fruit that has been well drained? Could someone please let me know the weight of 6 tablespoons of butter or do you measure it out tablespoon by tablespoons?
@ Steph- I just made this cake in a muffin pan. I filled each cup up about 1/3 of the way then pushed the strawberries in (I had to cut mine down to eighths as opposed to halves) . I then baked at 350 for 5-8 minutes, turned it down to 325 for another 30-35 minutes. They turned out great!
I saw this when I got home from work today and I just could not resist. This was very easy to make and it tastes really good! My wife has been out of town for 3 days and I know she is just going to love this little surprise when she gets in tomorrow!
Hi Deb, if you are too lazy to buy a pie pan just yet because you move apts too much and keep losing kitchen supplies in every move, can you use a spring form for this recipe, or a casserole pan? Thanks!
OH MY GOSH that raspberry buttermilk cake is my favorite recipe ever because it is SO easy and SO good and everybody always loves it. Since this seems similar and I too freak out about strawberries and can pick my own right down the street, I will be making this shortly. Thanks for the post!!!
This was delicious! Fortunately it is like summer here in the south of Spain and strawberries have been available from smallholdings (and big, nasty supermarkets) for a couple of months. They are perfect now, abundant, sweet and succulent. This recipe was a great way to use them, after my other half had scoffed a handful before I could stop her!
I made one with buttermilk and one with skim milk. Both were tasty, but, the one with buttermilk had an off after taste and did not rise as well as the one with milk. NO worries, both will be eaten, but my observation. Also, I made a mistake and kept the oven at 350 the entire time and it was okay. I want to try this with blueberries and maybe add a crumble top.
Deb, I have been making your cakes and other recipes. Those wonderful successes have given me the courage to try other recipes. Because of you, I am finally being called a good cook- at almost 50 years old!
Made this last night, and was more then pleased with the results. I used the less sugar variation, and felt like it was perfect. I am resisting eating another slice for breakfast with my coffee before my family wakes up.
Update: made this with the very firm, just OK-tasting, supermarket strawberries. They became soft, but not jammy. and stayed on top of the cake. The cake is delicious, but I suspect local berries improve it dramatically. We will try again with soft peaches because they are available down here.
Any suggestions for using up the barley flour?
Our son is come from college and our trek to the pick your own farm is usually a part of our welcome home. Today, we picked 20 lbs of Jersey strawberries and your yummy cake just came out of our oven!! Thank you for the inspiration!
Have a wonderful summer friends of SK!
Good cake. I made it cutting down the sugar to 150 gr + 2 tbsp on top.
+ 240 g plain flour, of which half was fine cornmeal flour (in Italy it is called Fioretto, the finest corn flour basically). I coated the cake tin (23 cm) with butter and coarse polenta flour. I did not have any thyme, otherwise that would have gone into the cake too.
I have also added the zest of 1 lemon. I make something similar also using rasberries.
I am now playing with the idea of using half light olive oil+half veg oil.
excellent blog. u r doing a really good work
ciao from Milano
stefano
ps: the American cup sistem very confusing,I found charts with different conversions (cups to grams). I now resort to scoop and level and then weight all my ingredients, when using American recipe. I have found that 1 cup plain flour is between 150/160 gr
I made this lovely, delicious cake last night. I had a taste right out of the oven. I had a piece after dinner. I had it for breakfast this morning. Good thing I bought 2 pounds of strawberries because I will be making this cake again over the 3-day weekend. It was THAT good. Thanks for another great recipe, Deb!
I love that the only picture of the entire cake, finished, already has a slice missing! Too bad I should have jumped on this recipe last week because now I have no interest is leaving my oven on for that long!
We had a plethora of strawberries, and chose this cake to celebrate a huge milestone last night. Wow! There were compliments aplenty! I hope to make it tonight with the bounty of blueberries in my fridge.
I made this on Thursday for something Friday evening. The batter was so easy and delicious! I should have kept it more loosely covered in the fridge, because it got quite moist on top, but it was a huge hit! There were 15 people, I cut in into 16 slices and there were only two left! Thank you for ANOTHER foolproof recipe :D
Aaaand this is what makes you the most awesome long-time blogger. Ever. The great food is a bonus on top of the simple fact that you are a truly kind person. Thank you for what you put into this, Deb. :)
Thanks for another fantastic recipe. I made this today and everyone loved it. It was so easy to do, but tasted like it came from a gourmet bakery. I trying to come up with another reason to make it again.
Hi,
Although I am an opera singer and have nothing to do with food (or do I? LOL), everytime I look at your pics I tell myself they are just amazing. Can you tell me what camera you use?
Thanx!!
Marie
I made this yesterday with fresh from the garden strawberries. Topped with fresh made strawberry ice cream it was pretty decadent. This was the best use of the berries this year. This recipe is a keeper. Will use the cake with other fruit as the summer progresses. thx!
Its really a delicious cake! My version can be seen on
-strawberry-cake/
Sadly the strawberry season in Germany comes to an end, but I will probably try this recipe again with different kinds of fruit during this summer.
Hi, i just wanted to tell you that i had a big success with this cake, as ususal! i m a big fan of your blog, and every recipe i ve tried so far was as good as announced and made a blast each time!
so thx for doing this
you rock!
I made this for a barbecue last night, and it came out great. I used a 9.5 inch pie plate, and the batter was barely contained but it worked. I also used oat flour instead of barley flour, and it brought a nutty sweetness that was really delicious with the berries. Thanks for finding this one Deb.
I made this over the weekend and it was DELICIOUS! Not too sweet and really brings out the flavor of the strawberries. I might try it with blackberries next time or a mixture of both! Thanks for the simple, but YUMMY recipe!!!
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