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Strawberry Pudding Cake picture

Strawberry Pudding Cake

This strawberry cake is so simple (you don't even need a mixer!) and delicious, you'll want to make it all summer long. Try it with a variety of berries; whatever is in season should work well.

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  • butter for greasing the pan
  • 1/3 cup granulated sugar
  • 1/4 cup water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 10 ounces (about 2 cups) sliced fresh strawberries, hulls removed, or other berries (thawed if frozen)
  • 1 cup all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup milk
  • 4 ounces (1 stick) unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla

Serves 6 to 8

  1. Put the oven rack in the middle position and preheat the oven to 375F.
  2. Butter a 9-inch round cake pan or an 8-inch square baking pan.
  3. In a small saucepan combine the 1/3 cup sugar with the water, lemon juice and cornstarch. Stir to combine then add the berries.
  4. Bring the mixture to a simmer over medium heat, then continue to simmer, stirring occasionally, about 3 minutes. Remove from heat and set aside.
  5. In a medium bowl combine the flour, baking powder, salt and remaining 1/4 cup sugar. Whisk to combine.
  6. In a large bowl combine the egg, milk, melted butter and vanilla. Whisk to combine then add the flour mixture, whisking only until combined.
  7. Spoon the batter into the prepared baking dish, spreading it out evenly. Pour the berry mixture evenly over the batter. (Note: berries will sink into batter.)
  8. Bake for 25 to 30 minutes, or until a knife inserted into the center portion of the cake comes out clean. Cool in the pan on a wire rack for 5 minutes before serving.


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