This easy summery recipe is adapted from the Smitten Kitchen
- 6 TB room temp butter, plus extra for pie plate
- 1 C. spelt flour
- 1/2 C. all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 3/4 C. sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 TB. orange zest
- 1 pound strawberries, hulled and halved
- 2 TB demerara sugar crystals
Preheat oven to 350°F. Butter a 9- or 10-inch springform or cake pan.
Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until fluffy, about 3 minutes. Mix in egg, milk and vanilla and zest until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle 2 tablespoons sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 45 minutes. Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.