Sunday, 10 August 2014

Strawberry Vanilla Loaf Cake

Strawberry Loaf Cake

After the success of my strawberry muffins back in June, I've become slightly obsessed with using this fruit in baking. The heat works its magic on the strawberries, turning the already delicious flavour into a jammy, scented treat. 

I've spoken before about how much I love loaf cakes; deceptively simple, the best ones are moist, buttery and bursting with flavour. This recipe does not disappoint - beautifully textured, the strawberries and vanilla work so well together, resulting in loaf cake perfection. 

This cake is ideal for al fresco eating - it's got a bold flavour, it's easy to transport and even easier to slice and devour! So I'm sending it over to this month's Tea Time Treats Picnic challenge; the challenge is hosted by Karen (this month's host) at Lavender and Lovage and Janie at The Hedgecombers.

Tea Time Treats

As strawberries are still in season, I'm also entering it in to the Simple and in Season challenge, devised by Ren Behan and hosted this month by Elizabeth from the wonderful Elizabeth's Kitchen Diary.

Simple and in Season


125g butter, room temperature
160g caster sugar
2 eggs
175g self-raising flour
3 tablespoons buttermilk
1 teaspoon vanilla extract
200g strawberries

Pre-heat the oven to 180°C

Grease and base line a loaf tin, 23 x 13 x 7 cm 

Wash the strawberries carefully, dry, hull and cut into quarters. 

Cream the butter and sugar together. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

After weighing out the flour, remove one tablespoon (this is used to toss with the strawberries before adding them to the batter). Sieve the rest of the flour and fold in to the cake mixture. Mix in the buttermilk. 

Toss the prepared strawberries in the left-over tablespoon of flour (this prevents it from all sinking to the bottom during baking) and fold in to the cake batter.

Spoon the mixture into the prepared tin, smoothing the top.

Put in the oven and bake for about 45 mins or until the cake is cooked and golden brown on top. It takes longer to cook than a normal sponge cake because of the addition of the strawberries.

Remove from the oven and leave to cool in the tin for about 20 mins before carefully turning out and leaving to cool on a wire rack. 

This cake makes a perfect pudding eaten still warm from the oven, served with crème anglaise. As a cake, it's wonderful too and in fact tastes even better after a day or two - very handy for a summer picnic.

Strawberry Vanilla Loaf Cake