Sunday, June 5
If only it were that easy. When I first saw this recipe, which is actually called blueberry boy bait, I had this Ally McMeal-like image of a woman in a wide brimmed hat and linen dress standing on a pier holding a fishing line while schools of mermen swam below (I don't understand why they had to be mermen, apparently even my imagination is uptight.) Anyway, once she catches one it becomes human...and is suddenly sporting the Indiana Jones look, which btw, did indeed include the whip (see, not so repressed after all, eh?)
This cake is super-moist, and busting at the seams with strawberries. In place of the original recipe's fall-ish cinnamon coating, I used lime zest-infused sugar, which gives it that extra summery flavour and a lightness. That's 'light', not 'lite' (I'd never taint butter and whole milk by having them involved with the likes of 'lite'). And I'm not sure about attracting any man-fish, but this cake will defiantly draw in anyone with a pulse.
Strawberry Boy Bait (adapted from smitten kitchen)
2 cups plus 2 teaspoons all-purpose flour
1 tablespoon baking powder
1 teaspoon of salt
16 tablespoons (that's 2 sticks) of unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs, at room temperature
1 cup whole milk
3/4 cup of fresh strawberries, cleaned and sliced
1/4 cup granulated sugar
zest of 2 limes
1/2 cup of fresh sliced strawberries
Preheat the oven to 350 F. Line a 13 by 9-inch pan with foil. Grease and flour the entire pan, gently tapping out any excess flour.In a large bowl, whisk two cups flour, baking powder, and salt together in medium bowl. Set aside.
With electric mixer, or in a stand mixer (using the paddle attachment), beat the butter and both sugars on medium-high speed until fluffy (about 2 minutes). Add eggs, one at a time, beating until just incorporated and scraping down bowl.
Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Set aside.
In another bowl, toss the strawberries with remaining 2 teaspoons of flour. Using rubber spatula, gently fold in the berries. Spread the batter evenly into prepared pan. Set aside
Prepare the topping: In a medium bowl, and using your fingertips, rub the sugar and lime zest together until it becomes moist and fragrant.
Sprinkle the 1/2 cup of strawberries evenly over the top of the cake batter, followed by the lime-sugar mixture. [Note: I found it easier to sprinkle the sugar over the cake by using my fingers.]
Bake for about 40-45 minutes, or until toothpick inserted in center of cake comes out clean (try to avoid running it through a berry). Cool in pan 20 minutes, then turn out and place on serving platter (topping side up).
Serve warm or at room temperature. Great with ice cream!