little whole wheat strawberry cakes

little whole wheat strawberry cakes

I do hate to post back-to-back strawberry recipes. Wait, no I don't. Here in the Midwest, this week is probably last call for strawberries, and the end of the season berries are hard to beat for sweetness. Plus, these cakes received rave reviews from all who sampled them, myself included, so I figured it was my duty to share them as soon as possible.

These began as apricot cakes in the June issue of Bon Appetit. Oh, to live in a state where apricots are in season in June. Cherries are only just showing here. And when you're moving out and somehow your "helpful" relatives thought your flour should be tossed and all you're left with local whole wheat pastry flour, well, that's a great idea too! (And hey, at least the most expensive thing survived!) In all seriousness, though, these were the perfect choice for whole wheat flour, which adds nuttiness and a bit of heft that makes it seem necessary to mainline a few for breakfast.

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The cakes themselves are only barely sweet, allowing the sweetness of the strawberries to take center stage. If I would change anything, though, it would be to use an extra half-cup of berries, so keep this in mind if you like your fruit!

little whole wheat strawberry cakes
adapted from Bon Appetit June 2013

nonstick cooking spray
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
6 tablespoons unsalted butter, at room temp
1/3 cup sugar
1 large egg
1 teaspoon finely grated lemon zest (about 1 lemon)
1 teaspoon vanilla extract
1/3 cup buttermilk
1 cup strawberries, hulled and halved
2 tablespoons sugar, for sprinkling

Preheat your oven to 350 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray and set aside.

In a small bowl, whisk together flour, baking powder, and salt. Set aside.

Using a mixer on medium speed, beat together 1/3 cup sugar and butter until light and fluffy, around 3 minutes. Add the egg, lemon zest, vanilla extract, and beat until combined. Reduce speed to low, and alternate adding dry ingredients with milk, beginning and ending with flour. Finish beating until just combined and no flour is showing.

Divide the batter evenly among the muffin cups (they'll be about 1/3 full). Top evenly with the strawberry halves. Sprinkle the remaining sugar over the tops. Bake 20-25 minutes, until cakes are golden and a toothpick inserted into the centers comes out clean. Let cool in the pan on a wire rack for 10 minutes, then remove the cakes and allow them to cool completely.

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