Think of a soft buttery vanilla cupcake. Now think of fresh strawberry jam that cooks on top of the little cake as it bakes! Tempted yet?
The crunchy top and moist crumb of this cake is a scrumptious contrast in textures! And the jam oozing…..mmmmmm
The first time I ate it, I wished there was way more surface area on this cake to enjoy the strawberry jam flavoured crunch of the top. So the next time around, I made it as a round cake 😛
This cake celebrates the perfect marriage of strawberry and vanilla. Make it as a 9 inch cake or 12 muffins, it is delicious either ways! And it is such a simple recipe too!
(Recipe adapted from Once Upon a Chef)
190 grams/ 1 ½ cup Maida/APF
1 ½ tsp baking powder
85 grams/ 6 Tbsp salted butter, softened (I use Amul)
220 grams/ 1 cup + 2 Tbsp granulated white sugar, weighed and powdered
1 large egg
1 tsp pure vanilla extract
120 ml/ ½ cup milk, at room temperature
2 Tbsp yogurt/curd
About 300 grams strawberries, hulled, washed and cut into halves ( the sweeter the strawberries, the better it is)
Grease and line a 9 inch round cake pan or a 12 cavity muffin pan. Do remember to line the bottom as well as the sides of the pan, as the jam oozes and may cause the cake to stick to the pan.
Pre-heat the oven at 170C.
Whisk together the flour and baking powder in a medium sized bowl.
Save two tablespoons of powdered sugar and beat the rest with butter till creamy and fluffy.
Add the egg and vanilla and mix well.
Add the flour alternating with milk in three lots. Whisk in the yogurt. The batter will be a thick dropping consistency.
Transfer to the muffin pan and stick one or two strawberry halves on the top. If baking in a 9 inch cake pan, dot the entire surface closely with the halves.
Dust with sugar ( and top with some strawberry choc chips, if feeling indulgent as I did with some 😛 )
Bake for 25-30 minutes for cupcakes and 45-60 minutes for a cake. Check doneness by inserting a toothpick in the centre of the cakes/cake. It should come out clean.
Enjoy biting into the jammy yumness!