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:
3 TB unsalted 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
Butter a 8 inch x 3 inch deep microwave safe baking dish.
Macerate strawberries:
Stir sugar and fresh strawberries together in a small bowl. Let the sugar extract the juice from the strawberries. Set aside while mixing the cake.
Make cake:
Whisk flour and baking powder together in medium microwave safe bowl.
In a separate bowl, beat sugar and butter until light and creamy. Beat in egg. Stir in sour cream and vanilla.
Make a well in the bottom of the flour bowl. Add about a third of the liquid mixture to the well. Stir in some of the flour. Repeat until all the liquid and flour forms a smooth batter.
Stir strawberry preserves into macerated strawberries. Add half of strawberry mixture to bottom of the prepared 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.
Cool dish on a wire rack. Serve warm or at room temperature.
Cover and refrigerate leftovers. Reheat to serve. Unless you want to eat it cold.
