Strawberry Cakes

Strawberry Cakes

Text and Photo by Jac Kyles Baker 

Makes 4 cakes

Ingredients

1 cup all purpose flour

1 tsp baking powder

1/3 cup granulated sugar

1/4 tsp salt

1/2 tsp vanilla extract

2 TB unsalted butter, softened

1 TB vegetable oil

1 egg, lightly beaten

1/4 cup strawberry preserves

Preparation

Butter or oil four ramekins or small glass microwave safe bowls with a 1/3 cup capacity.

In a large bowl, whisk flour and baking powder together.

In a separate bowl: beat sugar, salt, oil and butter until light and creamy.  Beat in egg until combined.  Stir in vanilla.

Make a well in the bottom of the flour bowl.  Add about a third of the liquid mixture to the well and stir in some of the flour.  Repeat until a smooth batter forms.  Fold in strawberry preserves.  Do not over mix.

Place about 1/4 cup cake batter in prepared ramekins/bowls.  Microwave 2 cakes on MED HIGH (70% power) 1 minute 30 seconds to 2 minutes.  Test doneness by sticking a toothpick into center of cake; it should come out clean.

Run a small, thin knife such as a paring knife along the edge of ramekins/bowls to make it easier to remove cakes.  Cool on a wire rack for 5 to 10 minutes.

Repeat with the remaining 2 cakes.

Best served warm.  Store in an airtight container for up to 3 days.