My little one recently turned 2. He is officially a toddler. How time has flown! I remember holding him, seeing him crawl, learning how to walk and now he is running around proclaiming his independence. He wants to do everything "self" and of course it takes twice as long. He recently tasted cake and has shown a preference for cake without icing.
So for his birthday I decided to make a simple cake. Since he has been going around asking for pink ice-cream, I though a strawberry birthday cake will pair well with it. I came across a recipe for strawberry cake at Smitten Kitchen which looked delicious. I baked the cake and it got rave reviews from everyone. Aswin's niece declared it as "divine" and "super delicious". Ameya ate a few bites as well. Thank you Smitten Kitchen for this wonderful recipe!
I made a few tweaks adding a couple of t-spoons of olive oil along with butter and used brown sugar instead. And like she described, the edges were faintly crisp and gave a wonderful flavor to the cake. This is probably one of few cakes that uses only 1 egg in the ingredients. Here is how to make it:
2 tspoon olive oil
1 1/2 cups flour (I used whole wheat and barley flour mix)
1 1/2 tspoons baking powder
1/2 tspoon salt
3/4 cup plus 2 tbspoons sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
In a larger bowl, beat butter and sugar until pale and fluffy for about 3 minutes. The butter shouldn't be liquid, just soft. I melted mine and had to put it in the fridge again. Once it's fluffy, mix in egg, milk and vanilla until just combined.
Once it's done, add dry mixture gradually, mixing until just smooth.
Pour into cake pan. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes at 350 deg F then reduce oven temperature to 325 deg F and bake cake for 50-60 min till the toothpick comes out clean.