To contact us Click HERE
Good just as it is, but do try a dollop of sour cream or mascarpone on plated slices. It's very good as a dessert and reminiscent of strawberry shortcake when served with a scoop of vanilla ice cream.
Serves 12
Batter
1 cup of milk
1 teaspoon of distilled white vinegar
6 tablespoons of unsalted butter, softened
3/4 cup of granulated sugar
1 tablespoon of cornmeal
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/8 teaspoon of salt
1/2 teaspoon of vanilla extract
2 large eggs
1-1/2 cups of all-purpose flour
Cinnamon Swirl
3 tablespoons of granulated sugar
1 tablespoon of ground cinnamon
Strawberry Layer
2 cups of sliced fresh strawberries
1 tablespoon of Kellogg's Corn Flake Crumbs
Struesel Topping
1/2 cup all-purpose flour
1/3 cup of dark brown sugar
1/4 teaspoon of salt
1/4 cup of walnuts finely chopped
4 tablespoons of softened butter
Instructions
1. Heat oven to 350 degrees. Grease an 8x8 square baking dish with cooking spray. Set aside.
2. Combine the milk and vinegar in a bowl. Set aside for five minutes.
3. To make the batter, beat the butter and sugar until light. Add the cornmeal, baking power, baking soda, and salt. Beat to combine. Add the vanilla extract and one egg. Beat to combine. Add the second egg. Beat again. Add half of the flour and half of the milk mixture. Beat. Add the remaining flour and milk. Beat again.
4. Combine the Cinnamon Swirl ingredients in a separate bowl.
5. To make the struesel, combine the flour, sugar, salt and walnuts. Add the butter and blend well. I use my fingers to rub the ingredients together.
6. Pour half of the batter into the prepared dish. Evenly scatter the cinnamon Swirl sugar. Spoon the remaining batter over the top. Use a butter knife to broadly swirl the batter.
7. Combine the strawberry slices and corn flake crumbs. Layer over the batter.
8. Scatter the struesel topping.
9. Bake for 55 minutes to an hour or until the cake tests as done.
10. Cool for at least 30 minutes before cutting into squares.
Hiç yorum yok:
Yorum Gönder