6.02.2009

Jacksonville Strawberries

For some reason the strawberries from Jacksonville taste the sweetest. We love to get them at the Grower's Market or from the great stand on the corner of Rossanley and Hanley RD...yum!
We got a big box of them on Saturday and you know how quickly they deteriorate! So after much digging through some of my old cookbooks and my husband absolutely whining for some sort of strawberry dessert....here's my attempt at a quick Strawberry Upside-down Cake. This recipe is adapted from one of my go-to books.....The Fannie Farmer Baking Book by Marion Cunningham, and no she's not Ritchie's Mom.

1 pint fresh strawberries, hulled and quartered
3 tblsp granulated sugar
1 tblsp fresh orange zest

1 1/4 cups AP flour
3/4 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
5 tblsp butter - softened
1/2 cup orange juice
1 egg

Preheat oven to 350 degrees F. Butter an 8 inch round cake pan. Arrange the cut strawberries on the bottom. Sprinkle with 1/4 cup granulated sugar and orange zest.
In a large bowl combine flour, sugar, baking powder, baking soda, and salt, mix to combine.
Rub in softened butter until flour mixture has absorbed all of the butter. Whisk together orange juice, vanilla, and egg and add to flour mixture. Mix well and spread evenly over the strawberries. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes and invert onto a serving plate, fruit side up. Serve warm with whipped cream.

NOTE: I just realized while typing this recipe that I only used 1/4 cup granulated sugar in the batter.......ooops.... I'll let you know if it is a disaster, or a lucky mistake!

Very good!!!...not too sweet...tastes like yellow coffee cake with strawberries, next time I will add the correct amount of sugar!



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Cincinnati, OH, United States
A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.

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