On Monday night, my roommate J. came home with a big tray of raspberries that needed eating. (Thanks, J’s mom!)
So we made a cake. (Of course.) It’s a very basic cake and it’s perfect for an impulsive baking spree on a summer’s night. (Except that part where you have to turn on the oven and the kitchen gets even hotter. Sorry about that.)
Strawberry summer cake (Smitten Kitchen), slightly adapted.
6 tablespoons unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
Note: yes, this is a strawberry cake. But we used raspberries and it turned out fine. I think any kind of berry would work.
Pre-heat the oven to 350 degrees Fahrenheit. Butter a 9 inch springform/cake pan (you need more room than a 9-inch pie pan is going to give you).
Whisk the flour, baking powder and salt together. Beat the butter and 1 cup of sugar until pale and fluffy (about three minutes with a mixer). Mix in the egg, milk and vanilla and then add the dry mixture bit by bit, mixing until just combined and smooth.
Pour the batter into the cake form. Arrange the berries on top of the batter in a single layer, then sprinkle 2 tbsp of sugar over the berries.
Then bake the cake for 10 minutes at 350 degrees. Reduce the temperature to 325 and bake until the cake is golden brown and a tester (skewer, fork, knife, whatever you’ve got) comes out clean, about 50 more minutes.
Now comes the hard part: let the cake cool on a rack. We failed utterly at this, by the way. Serve with whipped cream if you’re so inclined.