Roasted Strawberry Buttermilk Cake

I warned you I have strawberries on the brain.

I saw an unusual cake back in May on a beautifully-done food blog called Joy the Baker. I looked it up again and I tell you, I just couldn’t find the cake in her index (which is also a joy to behold). All the more reason for you to check this blog out. Joy’s very creative, writes from her kishkes  (alright, guts – but actually guts and heart) and just published her first book . You’ll want to adopt her. I know I do (but she has to get in line, Andra).

This is a dense, deeply flavorful cake that she found in Heidi Swanson’s cookbook Super Natural Every Day. I lowered the sugar level a bit but it’s essentially the same.

Heidi has an amazing healthy food journal called 101 Cookbooks. Read her About Me page (right column of her home page) to learn how she got her start almost a decade ago.

The inspiration is everywhere. And I know it makes me want to head straight into the kitchen. But first…sing along if you like: Hi Ho, Hi Ho It’s Farmer’s Market We Go-oh.

So berry good

Hulling sans huller

Taking out the guesswork

And not only that, there’s maple syrup and balsamic vinegar too.

Getting ready to roast strawberries with maple syrup mix

Before

After

There’s a pillow in the quiche pan

Next time i  will use the full amount of strawberries in the cake. I ate too many before and after roasting.

Roasted Strawberry Buttermilk Cake

from Super Natural Every Day (via Joy the Baker)

Ingredients:

Directions:

Preheat oven to 375°. Line a roasting pan with parchment paper.

Whisk together maple syrup, olive oil and salt. Place cut strawberries in a bowl. Drizzle maple syrup mixture over the berries until all are coated. Put strawberries in roasting pan and roast for about 40 minutes. It’s okay to see some of the liquid darkened. Remove from pan back to bowl. Toss with balsamic vinegar and set aside. (For a cake? Is this trippy or what?)

Increase oven temperature to 400°.

Whisk or sift together flour, sugar, baking powder and salt in medium bowl.

In a small bowl, whisk buttermilk, eggs and melted butter. Add vanilla.

Add liquid mixture all at once to dry ingredients and stir until just combined and the lumps are gone.

Spoon batter into greased (or buttered – use the paper from the butter!) pan. I used a quiche pan (wider and shallower than a 9″ round baking pan, which might work too)  The original version of the recipe uses a cast iron skillet, which I’m sure is wonderful but alas, I donated mine because I have delicate wrists  (ouch!).

Top batter with half the roasted strawberries and juice. Sprinkle with turbinado sugar and bake for 20-30 minutes until set on top and a toothpick inserted near the center is dry. A few crumbs are fine.

Cool in pan on rack. It’s delicious eaten that day.  Serve wedges of cake with a little remaining fruit drizzled over the middle. Put any leftovers (if you have) in the fridge (but is best eaten fresh or the next day).

I have to go. My mouth is watering.