I hope you all had a great weekend! I was so happy to rest, although I can't say I spent the whole weekend doing nothing. If you follow me on Instagram, you may already know how I spent my weekend. If not, you'll have to wait until tomorrow to find out! This week is going to be a little crazy for me as I'm "treating" myself to a new computer. It's not much of a treat, because although I'll be getting a new work station, it's only because my current laptop fails me so much, it's become unreliable and slightly embarrassing at times. But this unreliable and slightly embarrassing at times machine has done some wonderful things for me, so I'll keep it as a back up (last resort).
As a way to escape this nightmare, I decided to make use of the strawberry, buttermilk and self rising flour I seem to have in abundance. But of course, because of my sinus infection, I have no sense of smell at the moment. So when I put the cake back in for a little more time, I didn't smell the bottom of it burning. And when it was done, the strawberries were no longer visible from the surface. My family didn't care though, we just scraped the bottom off and kept eating! And it actually makes it look like a cheesecake with an Oreo crust, so it's great for photos! I hope you guys like this new recipe and don't make the same mistakes I did. By the way, you can totally swap out the self rising flour with regular flour and baking flour and soda.
STRAWBERRY BUTTERMILK CAKE
2 cups self rising flour
½ tsp salt
1 cup applesauce
1 cup sugar
1 tsp vanilla bean paste
3/8 cup buttermilk
1 punnet strawberries, hulled and halved for topping
Preheat oven to 356 F. Grease a 9” cake tin.
Sift flour and salt together.
In another bowl cream applesauce and sugar with electric mixer until light and fluffy. Add eggs one at a time, add vanilla bean and buttermilk. Mix well.
Gradually add flour to butter mixture until well combined.
Transfer mixture into greased tin. Arrange strawberries on top (feel free to use as many or as little as you'd like), sprinkle with sugar.
Bake for 30-40 minutes or until cake is well risen, light golden colour and firm to touch. Allow to cool in tin. Once cool turn cake out, cut and serve as is or with a dollop of fresh cream!