For a simple homemade cake perfect to enjoy for breakfast, with coffee, or as dessert, try my fresh strawberry cake! It is studded with chopped strawberries and the ground walnuts keep it moist and tender.
Course Breakfast, Dessert
Keyword simple strawberry cake, strawberry cake
Prep Time 20minutes
Cook Time 50minutes
Total Time 1hour10minutes
2cups(10 oz) all-purpose flour
confectioners' sugar,for topping
Heat oven to 350. Grease a 9-inch springform pan and cut a parchment round for the bottom.
Toss the strawberries with the cornstarch until the cornstarch is dissolved. Set aside.
Grind the walnuts until they are very finely chopped but not a paste.
In a medium bowl, mix together the walnuts with the flour, baking powder, and salt.
In another bowl, mix together the buttermilk, vegetable oil, orange juice, and vanilla.
Put the flat beater on your standing mixer. Add the eggs and the sugar to the bowl. Mix on medium high speed for 5 minutes. The batter will be very light colored and flow off the beater in a stream.
Turn the mixer to low. Begin adding the flour and buttermilk mixtures in turn. Start with 1/3 of the flour, then 1/2 of the buttermilk, and continue 1/3, 1/2, 1/3. Be careful not to overmix and only mix just enough to incorporate each addition.
Spread 1/3 of the batter onto the bottom of the prepared springform pan.
Top the batter with 1/2 of the strawberries, spreading them out over the surface.
Add the remaining batter and smooth it out over the top. Then add the remaining berries, pressing them in a bit so they are sitting in the batter.
Bake the cake for 50-55 minutes, or until a skewer comes out clean or until a thermometer reads between 205-210F.
Let the cake rest on a cooling rack for about 15 minutes. Then remove the ring of the springform pan and let the cake cool completely.
To serve move the cake onto a serving platter (removing the cake pan base) and dust with confectioners' sugar.
Grinding the walnuts: You can use a food processor, coffee grinder, or nut grinder to chop the walnuts.
Measuring the flour: Use the scoop and sweep method for measuring the flour. Scoop the measuring cup into the flour and then sweep off the excess. This will give you ~5 oz (by weight) of flour per cup.
Moving the cake: Use a cutting board or plate and place in gently on top of the cake then flip it over so the top is resting on the board. Take off the cake pan base and peel off the parchment. Put your serving platter over the cake and flip again.
Confectioners' sugar: Dust with the sugar just before serving since the sugar will tend to melt into the top of the cake.