Here comes summer!
It truly feels like summer when you are outside with family, barbecuing juicy meats and tender vegetables, with the best part of warm-weather dining, comes at the end of the meal: dessert!
This Roasted Strawberry-Rosemary Cake starts with a moist, buttery, rich cake, that overflows with a combination roasted strawberries, and savory rosemary. The rosemary is subtle addition, and secondary to the intense flavor of the strawberries to this delicious cake.
Quick and easy to baked in a pie pan, always a summertime hit!
See ya in the kitchen!
Ingredients:
1 lb fresh strawberries
3 tablespoons + 1 1/2 teaspoons sugar
Pinch sea salt or kosher salt
2 teaspoons vanilla
2 sprigs fresh rosemary or 1 tablespoon, chopped, fresh
2 tsp lemon juice
Preheat oven to 425F (218C). Rinse, pat dry, hull and halve strawberries.
In a bowl, toss together strawberries, sugar, salt, and vanilla extract. Transfer the strawberry mixture to a baking pan. Add rosemary sprigs to baking pan and lightly mix to combine.
Place baking pan into the oven and roast strawberries for 10 – 12 minutes. Strawberries should be tender, but not mushy. Remove from oven and set on cooling rack to cool. Once cool, drizzle in 1 tsp of lemon juice and then carefully pour the roasted strawberry juices into a bowl. Add 1 tsp lemon juice to the bowl and mix together the juices and strawberries.
For the Cake:
Ingredients:
- 6 tablespoons unsalted butter, softened, plus more for pie plate
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 1 large egg
- 1/2 cup milk or buttermilk
- 2 teaspoons pure vanilla extract
Directions
- Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
- Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla
- Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, (reserving 1/3 cup to add on top when baked.) Sprinkle 2 tablespoons sugar over berries.
- Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Before serving, add the reserved strawberry on top, or with each serving.Cut into wedges and enjoy!
Bake some Love
Yay! The Sunday Crumble is back! Can’t wait for the new surprises every week. Yippee!
I’m visualizing a professional wrestling event, and announcer comes on and yells out “Let’s get ready to CRUMBLLLLLLLLEEE!!!!!” and everyone gets excited to put their apron on!
Thanks, I may use that!!!
LikeLike
Oh boy nothing like fresh Jersey Strawberries !!!! This sounds like an unlikely go-together but looks delicious!
Yes Mo, straight from my garden ❤️
LikeLike
Looks delicious! Welcome back Sunday Crumble!
Oh thank you! It took a pandemic to do it!! All is well here, I hope the same for you and your family.
LikeLike