I love serving cakes on one of the cake plates from my collection. This one is a vintage one from probably the 50's in the harp pattern and features a sweet, gold beaded edge. It was a long ago birthday gift from my sister which makes it even more special!
Strawberry Poppy Seed Brunch Cake
Adapted from a Pillsbury Bake-Off Recipe
2/3 cup sugar (or less if you prefer)
1/2 cup butter, softened
2 teaspoons grated lemon peel
1 cup all purpose flour
1/2 cup whole wheat flour
2 tablespoons poppy seed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dairy sour cream (I used plain Greek yogurt)
2 cups cut up, fresh strawberries
1/3 cup sugar
2 teaspoons flour
1/4 teaspoon nutmeg
1/3 cup powdered sugar
1 to 2 teaspoons milk
Heat oven to 350 degrees. Grease and flour bottom and sides of 9 or 10 inch spring form pan. In large bowl, eat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg. Beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/3 inch thick.
In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 for 45-55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.
On the remodeling project...
the bathroom countertops have been installed and they put the doors on today!
Hopefully by the end of this week our bedroom will no longer look like this. Our little six week project has now lasted 13!