I know I’ve said this before, and I’ll say it again — just because it’s made in a bread pan, doesn’t necessarily mean it should be called “bread.” You could call this recipe bread, but who would you be kidding? It’s cake! And “muffins” — don’t even get me started.
Moving right along . . . it’s that time of year when strawberries are becoming sweeter and sweeter. I can’t get enough — seriously, every Sunday I pick up three baskets at the Farmer’s Market, and by the next morning they’re gone. (Sure, four of us live here, but I’m responsible for their quick disappearance.)
I rarely cook with strawberries because they’re pretty perfect as they are, but I absolutely love rosemary with them. It’s a match made in heaven. You must make this cake and experience the delicious blend of flavors.
- 1⅓ cups all-purpose flour
- ½ teaspoon baking soda
- ¾ cup plus 1 tablespoon golden brown sugar, divided
- ½ cup grape seed oil
- 2 teaspoons vanilla extract
- 1¾ teaspoon finely chopped rosemary
- ½ teaspoon sea salt
- 2 large eggs
- 1 tablespoon boiling water
- 1¼ cup (approximately ¼-inch thick) sliced strawberries, divided
- Preheat the oven to 350 degrees F, and line an approximately 8-inch loaf pan parchment paper. (Use a large piece that will cover all 4 sides and cut slits in each corner so that it will lay flat.) Set aside.
- In a large mixing bowl, combine the flour and baking soda. Make a well in the center and set aside.
- In a medium-sized mixing bowl, add ¾ cup of the sugar, oil, vanilla, rosemary and salt. Mix until smooth. Then whisk in the eggs until they're completely blended in.
- Pour the wet ingredients into the well in the dry ingredients and mix only until combined -- just until you no longer see any dry spots.
- Fold in the boiling water. Once it's blended in, fold in 1 cup of the strawberries.
- Pour the batter into the prepared pan, and arrange the remaining ¼ cup of sliced strawberries on top, pressing them lightly into the batter.
- Sprinkle the remaining 1 tablespoon of sugar evenly on top, and bake in the preheated 350 degree F oven until the cake becomes solid and looks completely dry (it should no longer jiggle if you move the pan around), about 45 minutes.
- Let the cake rest in the pan for at least 20 minutes or so.
- Use the parchment paper surrounding the cake to carefully lift it out of the pan. Wait about an hour before slicing.