Friday, May 24, 2013

Strawberry Cake with Vanilla Glaze

Strawberry Cake with Vanilla Glaze

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
cup vegetable oil

1 cup sugar
2 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
3/4 cups fresh strawberries, diced and lightly coated with flour

Vanilla Glaze:

1 ¼ cups confectioners’ sugar, sifted
¼ cup heavy cream
½ teaspoon vanilla extract

Preheat the oven to 325 degrees. Grease and lightly flour a 10-inch tube pan or a square or round cake pan. In a small bowl, sift together the flour, baking powder, and salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, beat together the oil, sugar and eggs until light and thick, about 3 minutes. Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth. Fold in the strawberries. Pour the batter into the prepared cake pan and bake for 60-70 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan for 1 hour. Remove from the pan and cool completely on a wire rack.

In the top of a double boiler, over barely simmering water, combine the sugar, cream and vanilla. Stir until the ingredients are well blended, about 2 minutes. Pour into a glass measuring cup and cover until ready to use. When the cake is completely cool, drizzle the glaze decoratively over the cake. Allow the glaze to set for 1 hour before slicing and serving the cake.

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