Kitchen Therapy

Somewhere in the middle of a nearly deserted interstate highway in rural southern Indiana, I thought I lost my driver’s license. It was intense, purse-clawing panic. You know, the kind where you empty every pocket, unzip every zipper again and again, pick your way through all the old receipts, even the ones with wads of used gum in them. Nowhere to be found.

Curse words. You better believe they were flying. Everywhere.

I could almost see the scene play out in my head – stepping up to the beer cart at a minor league baseball game in Lexington, Kentucky, tossing my out-of-place, out-of-state ID down onto the counter wet with foam poured off plastic cups, fiddling with money, fussing with change, and walking away hands full of frosty beverages but NOT important things like that silly little plastic card.

I *needed* that card. Two reasons.

1. I was on my way from Lexington to Chicago (with no stop at home) where I was to attend a bachelorette party for one of my best gals the next evening. If there’s one thing you need to party at Rush and Division, besides excellent defense against handsy drunks and a fistful of cash, it’s ID to prove you’re old enough to be there. If I didn’t have my license, I was going to miss all the fun!

2. It was my old license, from my old state, with my old address on it. Do you realize it would be dang near impossible to get a new license, in my new state, with my new address on it without that old one?

Hi, I’m Screwed!

I demanded my husband pull over on the side of the road so I could trade my purse-clawing (that was getting me nowhere, *obviously*) for luggage-clawing. It had to be in my suitcase. And I would stand there and litter the side of that highway with my dirty underwear until I found it.

Imagine my relief when I reached into the back pocket of the jeans I’d been wearing the previous night and pulled out what I was looking for. I almost dropped to my knees. Thank everything that is holy and more. I had the damn thing all along, it was just wasn’t where it belonged.

After that – oh, and the vacation, the rich and decadent food, the beds that weren’t my own, the staying up too late, the partying with my friends, the drinking too much, the trying to maneuver a cooler down the aisle of a Metra train which is much tougher and more exhausting than one might think – I needed a little bit of kitchen therapy. A little R&R for this road weary traveler.

So I gathered my mixing bowls and ingredients, stood with silent purpose alone in my sanctuary, the quiet interrupted only by tiny bursts of sound. The click of the oven while it preheats, the crack of an egg on the counter top, the swish of a knife through a ripe summer berry.

Ahhh. Perfect peace. Recovery. Me time.

Until that got boring. Then I turned up the tunes and belted out a few choice numbers while I used my whisk as a microphone, which is way better than a hairbrush, thankyouverymuch. Only then did I know I’m officially back in my element. Home.

Eric and I have had a very busy couple weeks here as of late. Traveling and celebrating and sightseeing and eating and drinking and what not. When we finally arrived home, I was craving something fresh and homemade but I didn’t want to spend *too* much time making it. A little time was okay. I just really wanted to get to the catching up my DVR and eating it part. Enter this Strawberry Summer Cake.

This is one of those simple, in the oven in 10 kind of recipes. My favorite kind! An entire pound of fresh, summer strawberries are nestled on top of a golden, buttery yellow cake and the entire thing is topped with a generous sprinkling sugar. The berries melt into the batter while the cake bakes, creating juicy, pudding-like pockets of goodness, all while the sugar caramelizes and forms an irresistible crunchy crust on top. Served with a generous dollop of fresh whipped cream, the contrasting textures in this cake make for a extraordinary dessert with almost no effort. It’s the perfect end to a big neighborhood cookout, a day at the lake, or just an ordinary weeknight dinner. If you’re a strawberry lover, you’ll love this.

Deb mentions she thought the original recipe for the cake may have been a tad on the sweet side. Since I’m one who believes there is such as thing as too sweet (gasp!), I went ahead and knocked back the sugar. I measured out the full 1 cup for the cake portion as directed but then took 2 tablespoons out of that 1 cup to set aside for the topping. So in the end, I had 1 cup of sugar total for the entire recipe, not 1 cup plus two tablespoons. Make sense? Great! Okay, time for dessert!

STRAWBERRY SUMMER CAKE (Recipe Source: Adapted from Smitten Kitchen, originally from Martha Stewart)

INGREDIENTS:

  • 6 tablespoons unsalted butter, at room temperature, plus extra for greasing pie plate
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 cup granulated sugar, divided
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 pound strawberries, hulled and halved

DIRECTIONS:

  1. Preheat oven to 350°F. Butter a 10-inch pie plate, a 9-inch deep-dish pie plate, or a 9- or 10-in springform pan. 
  2. Whisk together flour, baking powder and salt together in a small bowl. Measure 1 cup sugar and then remove 2 tablespoons of sugar from the measured cup to set aside for topping. In the bowl of an electric mixer, beat butter and 1 cup (minus the 2 tablespoons) sugar until pale and fluffy, about 3 minutes. Beat in egg, milk and vanilla until just combined. Lower the mixer speed and gradually add dry ingredients, mixing until just smooth and fully combined.
  3. Pour batter into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as close together and in as close to a single layer as possible (there will be some overlap). Sprinkle remaining 2 tablespoons sugar over berries.
  4. Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. Let cool in pan on a rack. Cut into wedges. Serve with whipped cream. Store cake, loosely covered at room temperature, for up to 2 days. Serves 8 to 10.

ENJOY! :)

One Year Ago: Honey Teriyaki Chicken Skewers with Scallion Brown Rice
Two Years Ago: Raspberry Peach Mini-Loaves
Three Years Ago: Peach Ice Cream

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2 Comments

Filed under cakes, desserts, fruit

2 responses to “Kitchen Therapy

  1. Erin's Mom

    I’m making this over the weekend! I have two friends at work who also can’t wait to make this recipe! It’s the berries!

  2. Pingback: No-brainer Recipe: Strawberry Summer Cake | Mom Spark™ - A Blog for Moms - Mom Blog

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