Chef ChatChef:
Adam Cutsinger |
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Food Mood:
Quick and Easy |
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Cuisine:
Regional American |
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Description |
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| Even better than the classic pineapple version, if you ask me. | |
Servings: 8-10 |
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Ingredients |
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| For topping: 1/2 cup butter 1 cup packed light brown sugar 2 cups fresh or frozen strawberries 1 cup coarsely chopped pecans, toasted For cake: 1 1/2 cups all-purpose flour 1/3 cup cake flour 1/3 cup pecans, ground or minced 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened 1 cup granulated sugar 2 large eggs 1/2 teaspoon vanilla 3/4 cup buttermilk |
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Method |
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| Butter or spray 10 inch cake pan thoroughly. Mix the topping ingredients in a small saucepan and simmer over a low heat until bubbly, and pour the mixture into the cake pan. Combine the dry cake ingredients (flour, baking powder, baking soda, salt) in a medium bowl. Beat the butter and sugar together in a large bowl, adding the eggs one at a time so that each egg is fully incorporated before adding the next egg. Add the vanilla and continue beating until the egg mixture is fluffy. To the wet ingredients, alternate adding about 1/3 of the dry ingredients with adding about 1/3 of the buttermilk. Be sure to fully incorporate each portion before adding the next. Beat the batter on medium speed or stir with a wooden spoon or sturdy spatula until fully incorporated. Pour cake batter over topping in the cake pan. Bake at 325F for 1 hour. If the cake is golden brown and a toothpick comes out of the center of the cake clean, remove it from the oven. If the toothpick comes out with batter on it, bake for 10 minutes more and try it again. Repeat if necessary. Let the cake cool for 10 minutes, then turn it out onto a platter. Serve hot or warm. Garnish with fresh mint leaves, fresh strawberries, chocolate shavings, whipped cream and/or ice cream. |
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Prep time: |
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Wine |
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| Sauternes, Gewürztraminer, Riesling, sparkling wine, Moscato d\'Asti, rosé, Beaujolais | |
Author: |
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Recipe source: |
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