Thursday, April 19, 2012

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.

21 comments:

Rosa's Yummy Yums said...

A lovely cake! I'd love to start my day with such a treat.

Cheers,

Rosa

Megan said...

I think this sounds perfect for breakfast! And it looks beautiful too!

J-Lee said...

Looks lovely and I bet it even tastes better!

Pam said...

As a teacher, I love a good lesson. I'm off to have my "there are only 23 days of school left" candy bar.

MrsKinne said...

I giggled at "White Chocolate Wine Buddies." I am a fan of "After Dinner Spoonfuls of Nutella," myself.

Daisy said...

good life lessons here. and tasty lookin strawberry treats

Lyndsey said...

I like how you look at things...it's all in giving it the proper name :D I would love this for breakfast all week long, and I promise I'll do the dishes!

Elizabeth said...

The strawberries right now are so delicious and juicy!

The Roasted Root said...

Oooh lookit all them berries! Looks delicious - moist with an excellent crumble on top! Great treat!

Jay said...

beauuuuuutiful & yummy post....drooling here..;)
Tasty Appetite

Taylor said...

This looks like a yummy reason to have cake for breakfast!!

Gerry @Foodness Gracious said...

Looks perfect to be dating a hot cup of coffee!! I want a slice right now...

Just Cake Girl said...

Beautifull cake and amazing pictures!!! :)

Jenn said...

No need to explain to me.. I would not fault you for eating this cake for breakfast, lunch, and dinner!! Looks wonderful!

Siggy said...

I had "Moving bottles of wine will never work" week all week. Gotta do it. Moving cross country in 4- days and have many a bottles to plow through. I would have some "wine buddies" to go with it, but I don't think I can spare the room...

Fun and Fearless in Beantown said...

I'd love a slice of that today...and call it "Get me out of my cranky mood" cake. :-)

SprinkleBakes said...

Yum! So delicious looking!

Chris said...

So when I crack a beer at 5:30am during an overnight pork smoke, I'm actually having chilled breakfast barley soup? I LOVE your philosophy! You're hired!

Bake-A-Holic said...

I've been thinking a strawberry dessert sounded good lately. Even better when you can have it for breakfast. Hope you and the kiddos are well!

Laurie {Simply Scratch} said...

Cake for breakfast? Sign me up!!

Roz said...

What a beautiful cake - - I could eat it any time of the day! mmmm!