Strawberry Pudding Cake
Text and Photo by Jac Kyles Baker
Makes one 8 inch dessert
Ingredients
For the strawberries:
1/2 cup fresh strawberries, diced
2 TB granulated sugar
3 TB strawberry preserves
For the cake:
3TB butter, softened
1/3 cup granulated sugar
2 TB sour cream
1/4 tsp vanilla extract
1 egg, lightly beaten
1/4 tsp salt
1 cup all-purpose flour
1/2 tsp baking powder
Preparation
Macerate strawberries:
Combine sugar and fresh strawberries in a small bowl. Let the sugar extract the juice from the strawberries. Set aside while mixing the cake.
Make cake:
Whisk together and flour and baking powder in medium microwave safe bowl.
In a separate bowl, beat sugar and butter until light and creamy. Beat in egg until combined. Mix in sour cream and vanilla. Stir well.
Carefully remove bowl from microwave. Stir filling. Set aside to cool.
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 this process until all the liquid and flour is mixed and smooth batter forms.
Stir strawberry preserves into macerated strawberries. Add half of strawberry mix to bottom of baking dish. Spread half of batter over strawberries. Top batter with the remaining strawberries. Cover strawberries with the rest of the batter. Generously sprinkle sugar over batter.
Microwave on HIGH 2 to 2 1/2 minutes. Test doneness by sticking a toothpick into center of cake; it should come out clean.
Carefully remove dish from microwave and cool. Serve warm or at room temperature.
Refrigerate leftovers and reheat to serve. Unless you want to eat it cold.
