
It’s not a celebration without a pink Funfetti cake! After a delicious Valentine’s Day brunch at Dixie Quicks and a trip to the movie theater to see “An Education,” J prepared dinner while I made dessert. I thing serving pink Funfetti cakes for special occasions is becoming a new tradition for us.

We made our first back in January for my dad’s birthday, and it was so yummy and festive that we’ve become addicted. A couple of weeks ago for a dinner party I used chocolate frosting instead of pink vanilla on a Funfetti cake, and it definitely wasn’t the same.
How did you celebrate Valentine’s Day?
{my images}

Australia’s favorite chocolate cookie — and mine! — are making their American debut courtsey of Pepperidge Farm. However, if you’re lucky enough to have a World Market in your town, you can find the original Arnott’s version in the international food department.

I’ve discovered where the Old Men’s Club hold their meetings on Thursday mornings — Winchell’s Donuts at 120th and Center!
(image source)

After our deliciously healthy dinner Sunday night, J decided he wanted to bake a cake. Not one to object to freshly made cake, I agreed to help. While he prepared the batter following the Martha Stewart recipe below, and I hulled and halved the strawberries. Our teamwork paid off in a big way–a delicious summer strawberry cake. If only we hadn’t forgotten to top it off with Cool Whip!

Ingredients
Makes one 10-inch cake
- 6 tablespoons unsalted butter, softened, plus more for pie plate
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1 pound strawberries, hulled and halved
Directions
- Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
- Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
- Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
- Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.
Recent Comments