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 butter/oil spread

1 TB vegetable oil

1 egg, lightly beaten

1/4 cup strawberry preserves

Preparation

Butter/oil four ramekins or small glass microwave safe bowls.

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

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

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 all the liquid and flour is mixed.  Fold in strawberry preserves.  Do not over mix.

Place about 1/4 cup cake batter in prepared ramekins/bowls.  Microwave 2 at a time 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.

Carefully remove ramekins/bowls from microwave.  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.

Carefully remove cakes from ramekins/bowls.  Best served warm.

Store in an airtight container for up to 3 days.