Colors of laughter & spring,
Create this delectable cake
And make the hearts sing.
With flavors simple
Bringing in a special birthday,
That evening party
Just got a tad gourmet.
Fruits and freshness
A farmers market in your plate,
Mix, bake, grow up a little
Then sit back and celebrate!”
I may be far far away, but that can't stop me from celebrating the sis in-law's b'day. Even though I get to eat the cake and .....well she only gets to see the pictures. After all, it's the thought that counts, isn't it?
7 tablespoons unsalted butter, at room temperature
1 1/2 cup all-purpose flour (or 1 cup whole wheat flour)
1 teaspoon baking powder
½ teaspoon salt
2/3 cup brown sugar + more for sprinkling on top
2 large eggs
½ cup milk
5 tablespoons vanilla coffee creamer
1 cup strawberries (quartered)
½ cup blueberries
1/3 teaspoon cinnamon powder (for sprinkling-optional)
Pre-heat the oven to 350 F (180 degree C)
Mix the flour, baking powder and salt together in a bowl.
Mix the milk and vanilla creamer and keep aside.
In another bowl, beat the butter and sugar until the sugar has melted and the mixture turns fluffy. Mix in the eggs, one by one, beating well after each addition. Add the flour mixture slowly, a spoon at a time, along with a little bit of the milk mixture, and fold till all the ingredients are just combined and the batter is smooth. Continue to do this till all the milk & flour has been incorporated. Pour the mixture into a greased cake pan, and top with the strawberries & blueberries. Sprinkle some sugar and cinnamon (if using) on the fruits and bake for 10 minutes at 350 F. Reduce the temperature to 325F and bake for another 45-50 minutes, or till the edges are brown and a toothpick inserted in the centre comes out clean, Cool & cut into wedges.
A delicious (and only slightly indulgent) way to enjoy the colorful fruits of spring, and celebrate a special day! You can also replace spring fruits with stewed apples, peaches, chocolate chips, nuts or anything that catches your fancy. The options are limitless.
*Adapted from a smittenkitchen recipe