Strawberry Breakfast Cake

I'm calling this Strawberry Breakfast Cake because well...I ate it for breakfast all week long.  So basically if you choose to eat something that you shouldn't, at a time of day when you normally wouldn't - you have my full permission to name it any darn thing you want.

Do you need examples?  You know I'm a teacher at heart so I'd love to school you.




Example Number One - Suppose you're sitting back enjoying Up All Night, slowly sipping a glass of Sauvignon Blanc and decide that the perfect thing to pair it with is 17 Dove White Chocolates (just as an example of course).  Well I would choose to call those white chocolates "White Chocolate Wine Buddies", and what the heck else would you do with something called White Chocolate Wine buddies then enjoy them with some evening time wine? 




Example Two - So you have just made your 5th trip up to your childs room hoping to have her understand that she's there because kicking her dad 5 times in the shins is plain old wrong...unless of course he forgets to do the dishes etc.  So you've been up there 5 times, and quite frankly you will be hiking up there at laest 5 more so you decide to eat a heaping bowl of goldfish.  What do we call these Goldfish, well I call them "Too bad so sad Indigo, I'm eating all your Goldfish - Goldfish".  Serves her right!

So I think we now have an understanding, name your food the proper name and you can eat them whenever you want.

Lesson over.

Ingredients

Delightfully borrowed from Martha Stewart
{Printable Recipe}

Cake (I halved the recipe, serves 8)

• Vegetable-oil cooking spray, for cake pans
• 2 packages Strawberries, hulled and cut into cubes                                      
• 2 cups sugar, divided
• 2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon coarse salt
• 1 1/2 sticks unsalted butter, softened
• 1 teaspoon finely grated lemon zest
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream

Crumb Topping

• 1 cup all-purpose flour
• 1/4 cup light-brown sugar
• 1/4 teaspoon coarse salt
• 1/4 stick unsalted butter, melted

Directions

1. Cake: Preheat oven to 350 degrees, with rack in center position. Coat two 9-inch square cake pans with cooking spray, and line with parchment, leaving an overhang on 2 sides. Stir together Strawberry and 1 cup sugar; set aside to macerate.
2. Whisk together flour, baking powder, and salt. Beat together butter, remaining cup sugar, and the lemon zest until light and fluffy. Beat in eggs, 1 at a time, then beat in vanilla. Beat in flour mixture in 2 additions, alternating with sour cream, beginning and ending with flour mixture.
3. Crumb topping: Stir together flour, brown sugar, and salt. Add melted butter; stir to combine.
4. Divide batter between pans. Top with Strawberry mixture, and sprinkle with crumb topping. Bake until golden on top and cooked through, about 1 hour 5 minutes. Let cool completely in pans on wire racks, then lift cakes from pans using parchment. Remove parchment. Before serving, cut buckle into 2-inch squares.