We are slowly and steadily working our way through mid autumn in Melbourne. Daylight savings has ended, it is dark in the mornings and the early evenings, and it is getting cooler. Autumn also marks the end of the last of the summer fruit in the supermarket.
Although strawberries are available all year round because of modern growing methods, they are at their best in the summer. I bought some strawberries on sale recently, but they were small, pale shadows of the large, juicy summer strawberries. To avoid wasting them, I decided to make a strawberry cake. I settled on this strawberry loaf cake cake from Pixels and Crumbs. I liked it because it used oil rather than butter, and contained tangy Greek yoghurt. I cut the sugar by half, and found the cake to be sweet enough without the extra sugar.
The use of oil means the cake is not as fluffy as a buttery cake, and has a rather smooth, close crumb. However, it was still delicious, and was a rather good way to use up some otherwise lacklustre strawberries and elevate them to a new level.
While scrumptious on its own, I think this cake would be superb served with a scoop of vanilla icecream or some warm custard.
Yes, strawberries are deliciously jammy when baked in a cake like that. Yum. Still warm here, sleeveless dress temperatures, so the darker evenings are a bit of a shock!!
ReplyDeleteI'm sad that daylight savings has ended. Now I've got to cook everything so much earlier to make the most of the light! This looks like a wonderful way to use up strawberries :D
ReplyDeleteit does feel like autumn esp with all the rain today. I love strawberries in cake - I tasted strawberries at the market a couple of weeks ago and they were quite tart so I didn't buy them but cake was a great idea for them
ReplyDeleteThis looks like a perfect use for autumn strawberries (which, as you say, are not anywhere near as good as their summer counterparts fresh) and just the thing for eating in cooler weather with grey skies. Beautiful!
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