Pie Plate Strawberry Cake

Posted on

I first saw this on Martha Stewart’s show and I’ve made this quite a few times. You can go to the following website and see a photo of how it ends up looking:  http://www.marthastewart.com/336020/strawberry-cake *

*I put a few less strawberries on top because I like to use this recipe as the ‘shortcake’ part of Strawberry Shortcake by pouring a little ‘strawberry sauce’ over this.  To make it quite ‘fancy’, you can top with whipped cream or a small amount of ice cream. 

INGREDIENTS:

1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt

6 tablespoons butter, softened, plus more for the pie plate
1 cup sugar plus an extra 2 tablespoons sugar for the top
1 large egg, slightly beaten
1/2 cup milk
1 teaspoon pure vanilla extract

1/2 to 1 pound strawberries, hulled/halved and set aside.

DIRECTIONS:

1.  Preheat panggangan to 350-degrees.  Spray a 10-inch pie plate with non-stick spray and set aside.  Sift flour, baking powder and salt together into a medium bowl.  Set aside.

2.  Put butter and 1 cup sugar in the bowl of an electric mixer and mix on medium-high speed until pale and fluffy, about 3 minutes.  Reduce speed to medium-low; mix in egg, milk, and vanilla.

3.  Reduce speed to low, gradually mixing in flour mixture. Transfer batter to sprayed  pie plate.  Arrange strawberries on top of batter, with the cut sides downward in whatever design you want.  Sprinkle remaining 2 tablespoon sugar over berries and top of cake.

4.  Bake the cake  for just 10 minutes at 350-degrees.  Reduce oven temperature to 325-degrees.  Bake until cake is golden brown and firm to the touch, about 45 minutes longer (I tested its middle with a toothpick).  Let cool in pie plate on a wire rack.  Cut into wedges.  Cake can be stored in refrigerator OR at room temperature, loosely covered, for up to 2 days.

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *