Super easy fresh strawberry cake - the fresh strawberries sink down and become jammy and sweet in a soft brown butter cake
Course
Dessert
Keyword
brown butter, cake, easy cakes, strawberries, summer desserts
Prep Time15minutes
Servings19-inch cake
Ingredients
1stick(8 tablespoons) unsalted butter, browned
1cupgranulated sugar
2large eggsat room temp
2teaspoonspure vanilla extract
1cupunbleached all purpose flour
1/2cupalmond flour
1/2teaspoonsalt
2teaspoonsbaking powder
1generous pint of ripe strawberriesor blueberries, blackberries, cherries, peaches, plums
2tablespoonsturbinado sugar
Instructions
Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper. Spray the bottom with nonstick spray. Set aside.
Trim the tops off of the strawberries, and slice in half. Set aside.
In a small pan, melt the butter over medium heat. Continue whisking frequently until the butter begins to brown and smell really nutty. Remove the browned butter from the pan, and pour into a heatproof bowl, allow to cool for 15 minutes.
In a large bowl, combine The slightly cooled brown butter, sugar, vanilla extract, and eggs. Whisk by hand to thoroughly combine for 2 minutes, until the mixture is slightly airy and light.
Add the flour, almond flour, salt, and baking powder to the bowl. Whisk until just combined.
Pour the batter into the prepared cake pan. Add the strawberries to the top of the batter. Sprinkle the turbinado sugar on top of the berries and batter. Bake for 55-60 minutes until deeply golden brown. Allow to cool. Store at room temperature for 1-2 days.