Strawberry Cake

This cake is all ❤ . Literally. This strawberry studded cake looks like a fleet of hearts.

In Delhi, we only get strawberries for a few months during the winters, so I need to make the most of it. It’s almost stressful when my mother gets me boxes of these berries, and then I know I have to do justice to them or else I will end up feeling miserable.

This cake is a Martha Stewart jewel, as are most of my cakes, including my go-to banana bread recipe.

If you have friends and family who don’t like frosted cakes.  This is a great option! It gives you a fruity tartness from the berries and the ever comforting vanilla sponge cake at the bottom.

So without further ado, below is the recipe – inspired by Martha Stewart.

Strawberry Cake

Strawberry Cake

Here’s what you need (all ingredients need to be at room temperature):

  • 85g Salted Butter
  • 1 1/2 Cup Flour
  • 1 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1  Cup Sugar + 2 Tablespoons Sugar
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Milk
  • 1 Cup Fresh Strawberries – halved

What you need to do:

  • Preheat the oven to 180 degrees C, and line and butter an 8inch cake tin
  • Sift together the Flour, Baking Powder and Salt
  • Place the Butter and Sugar in a stand mixer and beat on medium speed for about 4 minutes until really pale and fluffy
  • Once the Butter and (1 Cup) Sugar is all fluffed up, crack in the Egg, followed by Vanilla Extract until its well incorporated
  • Now, in basically three steps we need to alternate and put in the Flour Mix and the Milk, in a way we end up adding the remaining flour at the end.
    • Add 1/3 of the flour mix – then  1/2 of the milk – 1/3 of the flour mix – then the remaining half of the milk – ending with the last 1/3 of the flour mix
    • Do not over mix  – just fold it will everything is incorporated and there are no dry lumps of flour
  • Transfer the batter to the prepared cake tin
  • Now, remember those halved strawberries? Arrange the strawberries on top of the batter with the cut sides facing up.
  • Once the strawberries are arranged – Sprinkle the reserved 2 Tablespoons of Sugar on top and bake till golden.
  • It takes about 10 mins at 180 degrees then lower the temperature to 170 for another 30-40 mins.

Eat it with a hot cup of coffee or in bed 🙂

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Blueberry Crumble Cake

I haven’t been inside my kitchen to bake ever since I have gotten back from Jordan.

All of us went on the most mesmerising trip to this hidden jewel in the Middle East. That country is like none other. I think I may have to write a blog post on my trip with all our quirky experiences and top travel tips for the country, and, also to share the amazing photos of the different landscapes that all of us clicked. Yup, adding this to my to-do list.

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Temple of Artemis – Jerash, Jordan
So, the only thing on the trip which was slightly underwhelming was the variety of food on offer. On a ten day trip with 30 meals to eat, we felt exhausted by all the hummus, labneh, fuul, kebab, Mansaf and pita breads on display. Also, since the parents travelling with us were vegetarians, Jordanian food didn’t offer much so in came the average Italian food.

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Blueberry Jewelled Cake with a Golden Toasted Crumble on top!
Anyway, by the fifth or the sixth day of the trip, I was dreaming about this delicious fruit cake I had whipped up just a few days before leaving. So this post is long over due.

My amazing neighbour and one of the official tasters of everything I bake, gifted me a box of blueberries to play around with. I had all sorts of ideas like pies, cobblers, cakes, muffins and jams that I wanted to pull out of my hat. But since I just had this one box, I settled on a Crumble Cake which is a sort of muffin-meets-cobbler cake hybrid. And boy oh boy did this cake vanish in 45 mins after baking and clicking pictures.

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This cake is deal for afternoon tea time, or in my case even breakfast! This is the ultimate fruit cake/non-icing cake to enjoy with a cuppa joe.

The recipe I used is adapted from Laura Vitale’s version of her Blueberry cake.

I basically ditched the sour cream and used greek yoghurt instead, worked a treat! And, I definitely prefer more crumble for that toasted crumbly crunchy texture on top of the cake which just tastes divine without or with (definitely with)  heavy cream!

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You can find my recipe below:

Ingredients:

For the cake:

  • 2 1/4 cup all purpose flour
  • 2/3 cup caster sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 teaspoons vanilla extract
  • 1/4 cup greek yoghurt
  • 1 cup milk
  • 2 eggs
  • 1/2 butter
  • 2 cups of fresh blueberries

For the crumble:

  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 4 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 6 tablespoons cold butter

Here’s what you need to do:

Preheat your oven to 175 degrees celsius and place the wire rack in the centre. Line and grease a 9inch spring form pan. Make sure you have a springform pan, you don’t want to turn a crumble cake upside down.

For the crumble:

Dump in all the ingredients of the crumble in a bowl then using your fingertips or a pastry cutter, cut or break the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside and start the cake stuff.

For the cake:

Before you begin, take two tablespoons of the flour (from the cake batch) and sprinkle on top of the blueberries and toss it until the flour is evenly distributed. This process makes sure that the blueberries don’t sink to the bottom of the cake while baking. Moving on…

In a bowl, sift together the dry ingredients; flour, salt, baking powder and baking soda together.

In another larger mixing bowl, beat the butter and sugar until pale and well incorporated. Add in the eggs one by one, and beat thoroughly until well combined. If you rush the addition of the eggs and don’t mix it well, the batter would split. Not that this will affect your end product, since once you add the dry ingredients at a later stage everything will come together. Nonetheless, whisk it up!

Once both the eggs are mixed in, add in the yoghurt, milk and vanilla extract and mix until the mixture is smooth.

Throw in the dry mix, and fold the batter until smooth and there are no lumps of flour. Tumble in the blueberries and stir well. Don’t stir too much or the blueberries will break.

Transfer the batter into the prepared cake pan. Sprinkle the crumble on top of the cake evenly and pop the pan into the oven and bake for about 45-50 mins.

Now the thing with fruit cakes, is that you cant really prick the centre and tell when its done, because since this contains fresh fruit, it releases water and juice which will moisten the surrounding cake crumbs. So prick around without structurally damaging the cake, and once a few inserts come out clean, or slightly moist (and are visibly blue from bluerries), you are good to go and your tea cake is ready!

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