The scent of rosemary and summer berries all in one summer cake. It’s too good to be true!
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.
I actually love this in the morning with my coffee, but of course it’s equally as lovely for an after dinner dessert. Or hey, even an afternoon snack.
I give you permission! 😉
Enjoy!
- 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
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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.
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In a large mixing bowl, combine the flour and baking soda. Make a well in the center and set aside.
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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.
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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.
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Fold in the boiling water. Once it's blended in, fold in 1 cup of the strawberries.
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Pour the batter into the prepared pan, and arrange the remaining ¼ cup of sliced strawberries on top, pressing them lightly into the batter.
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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.
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Let the cake rest in the pan for at least 20 minutes or so.
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Use the parchment paper surrounding the cake to carefully lift it out of the pan. Wait about an hour before slicing.
Well, you have me convinced to try this! Looks perfect and summery!
oh good. hope you like it! 🙂
I bet it would be fantastic with whipped cream cheese on the side!
Linda, yes! XO
Have you tried a gluten free all purpose flour for this?
Hi Gordon, I haven’t tried it, but I’m pretty certain it would work. (I like the all-purpose GF flour from Trader Joe’s or Bob’s Red Mill.) Often with a GF flour for this sort of recipe, the cake will sink a lot more after being out of the oven for a while. Should still be delicious though! Hope it works for you! 🙂
This is just so interesting. I’ve never paired strawberries with rosemary, let alone tossing them both into cake batter.
I have got to taste this. Thanks!
Thank you, Colette! Hope you enjoy it. 🙂
Do you think this recipe would work with frozen strawberries? should I put less of them? How about stevia instead of sugar?
Hi Jessy. Though I have never tried this with frozen berries, I think it should work. I’d thaw them and be sure they don’t add too much liquid to the recipe by using a paper towel to “dry” them. I haven’t worked with Stevia in recipes so I can’t say how that would be — I’d try it. Hope it all goes well. Enjoy! 🙂