The weather has made getting the garden started somewhat difficult this year. So far I've got tomatoes, squash and cucumbers planted. I think the cucumber seeds might have gotten washed away in last week's downpours. The tomato plants have really taken off.
Must be that nice compost I mixed in. Are any of you still composting? It's hard work but worth it. Let me know how your garden is progressing and I will do the same.
As for today's recipe ... I know it's not Strawberry picking time yet (at least not here in Tennessee) but here's something to make your mouth water.
As for today's recipe ... I know it's not Strawberry picking time yet (at least not here in Tennessee) but here's something to make your mouth water.
Strawberry Pound Cake
2 sticks unsalted butter at room temperature
2 cups sugar
4 large eggs at room temperature
1 teaspoon vanilla extract
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
8-10 strawberries, cut into 1/2 inch pieces
3/4 cup buttermilk at room temperature
Directions: Preheat oven to 350 degrees F. Spray a pound cake pan with non-stick cooking spray and dust with powered sugar. In a large mixing bowl, cream together butter and sugar until well combined. Whisk in the eggs, one at a time. Then whisk in the vanilla extract until well combined. In a medium sized mixing bowl, whisk together flour, baking powder, baking soda and kosher salt. Whisk the dry ingredients in to the wet ingredients, alternating between adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients, just until combined. Fold the strawberries into the batter and then pour the batter into the prepared cake pan.
Bake for 45 minutes to an hour, or until toothpick comes out clean. Let cake cool in pan for 10 minutes on a wire rack. Carefully remove the cake from the pan. If it seems to be sticking, carefully run a knife around outside of the pan. It will be gooey ... but oh so delicious.
Enjoy!
~ Chef ~
