It has been a while since I last baked something that is not savoury. Blame it on my very packed schedule.
I really missed baking though. I would plan my days so that I could have a little bit of time to bake but it just did not happen.
Today I was determined that I was going to get some baking done. I had bought 2 punnets of strawberries a few days ago and I knew I had to use them up very soon. Strawberries are expensive in Singapore (ok, so I got mine on sale, but that is not the point here), and it would be a sin to waste them!!
So I baked. Finally!
Initially, I was doubtful about the name given to this bread-cake. I’ve always had a problem with this bread-cake business, when something tastes like cake but is called a bread.
But after having tasted this, I do agree it is more bready than cakey. It is certainly not crumbly as cakes tend to be.
Nevertheless, it was still pretty yummy!
To make this cake, I started by dicing the strawberries.
The recipe called for the use of nuts (walnuts or hazelnuts or almond, etc) but since I detest nuts, I left them out.
I creamed the butter and sugar until the mixture turned light and fluffy.
The eggs were added one at a time, and beaten into the batter.
Meanwhile, I sifted the flour, baking powder, baking soda, cinnamon and salt.
After all the eggs had been added, the mixture would look like it had curdled. To this, I added the flour and yogurt in the sequence flour-yogurt-flour-yogurt-flour. I also added the vanilla extract.
Finally, you should get a smooth and thick batter.
I folded the strawberries gently into the batter.
And poured the batter into a lined and greased 9×5-inch baking pan.
I baked this for 60 minutes at 170C.
While baking, the kitchen was filled with the smell of strawberries.
It reminded me why I love baking so much. I really need to (somehow) reschedule things so I have more time to bake.
- 1/2 cup (113 grams) unsalted butter, room temperature
- 3/4 cup (150 grams) caster sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups (260 grams) plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (120 ml) sour cream or plain yogurt
- 1/2 cup (120 ml) toasted walnuts, almonds, hazelnuts, orpecans, coarsely chopped - I omitted this
- 1 1/2 cups (360g) fresh strawberries, diced
- Preheat oven to 170C and place the oven rack in the center of the oven. Butter and flour (or spray with a 1. non stick vegetable/flour spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm).
- Place the nuts on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (about 2-3 minutes).
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
- Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the diced strawberries and chopped nuts.
- Scrape the batter into the prepared pan and bake for about 60-70 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan.
- Serve warm or at room temperature. This bread can be frozen.