Strawberry Rosemary Cake

Healthy Ingredients and Baking Tips

1. Fresh Strawberries: Choosing fresh fruits in season ensures the best quality and flavor. Try to choose organically grown strawberries to avoid potentially harmful levels of pesticide residue. Strawberries are very nutritious, high in vitamin C, and a good source of potassium and fiber. Strawberries contain healthy phytochemicals and are rich in antioxidants protecting the immune system from the negative effects of free radicals that can lead to heart disease and cancer.
2. Fresh Rosemary: Rosemary can be used fresh, dried, or as an essential oil and is found in sweet and savory recipes. In this recipe, first remove the leaves from the stem and then finely chop or cut up the leaves. If fresh rosemary is not available use 1 teaspoon of dried rosemary. Blending the rosemary with the butter and sugar helps to infuse the aromatic oils. I love growing and baking with Fresh Rosemary. You can find more recipes in the links: Chocolate Zucchini and Rosemary Loaf and Cranberry Orange and Rosemary Bundt Cake.
3. Maple syrup: I like to use maple syrup to replace part of the granulated sugar. Maple syrup adds a natural sweet flavor, is more healthy and nutrient rich compared to granulated sugar.
4. Olive oil: A combination of unsalted butter and olive oil ensures a moist and a light tender crumb. I like to use a extra light mild tasting olive oil in baking. Canola oil or grape seed oil can be substituted in place of the olive oil.
5. Buttermilk and sour cream: Adds moistness and helps to create a light, tender and fluffy cake.
6. Baking equipment: electric standup mixer with a paddle attachment or a electric handheld mixer, measuring cups and spoons, whisk, spatula, sifter, two 6-inch spring form cake pans (or one 8-inch spring form cake pan), parchment paper, non-stick baking spray, and a baker cooling rack.
7. Baking techniques: Organize all your ingredients prior to starting the recipe, butter, buttermilk, sour cream and eggs at room temperature. Be careful not to over mix the flour mixture with the batter, I like to reserve a small amount and gently fold in with a spatula. After transferring the batter into the cake pan, top with sliced strawberries. During the last 5 minutes of baking time, look for browning and insert a toothpick to check if the cake is cooked through.

Strawberry Rosemary Cake

Recipe

• 5 tablespoons unsalted butter at room temperature
• 1/2 cup granulated sugar
• 1/3 cup canola oil or extra light olive oil
• 1/3 cup maple syrup
• 2 large eggs
• 1 1/2 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/2 cup low fat buttermilk
• 1 1/2 cup fresh sliced strawberries
• 1 3/4 teaspoon fresh finely chopped and dried rosemary leaves
• 2 cups all-purpose flour (sifted)
• 1 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda

Directions

• Preheat oven to 350 degrees F. Spray two 6-inch spring form cake pans (or one 8-inch spring form cake pan) with baking spray and line bottom with parchment paper.
• In a medium bowl whisk together, sifted flour, baking powder, and baking soda. Set aside.
• On medium speed with an electric hand or stand mixer beat butter, sugar, and rosemary together until light and fluffy 3-4 minutes. Add canola oil or extra light olive oil and maple syrup, continue to beat until smooth and well blended.
• Add vanilla, then eggs one at a time mixing well between additions. Mix in sour cream.
• On slow speed of electric or stand up mixer alternate flour mixture and buttermilk to cake batter, mixing just until flour begins to disappear. Try not to over mix.
• Gently fold in sliced strawberries.
• Spoon batter evenly into the baking pan and top with additional sliced strawberries.
• Bake on center rack of a preheated oven for approximately 30 -35 minutes, or until cake is baked through and lightly springs back or by inserting a toothpick. Cool in pan for 15 minutes then release and continue to cool on a baking rack.