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Strawberry brunch cake




Source of Recipe


First published in Chatelaine's 06/2001 issue


List of Ingredients




1/4 cup ( 50 mL) melted butter
1 pint strawberries, about 2 cups (500 mL)
2 cups ( 500 mL) pancake mix (add-eggs-and-milk type)
2 eggs, lightly beaten
1 cup ( 250 mL) milk



Recipe



1. Preheat oven to 350F (180C). Pour melted butter into bottom of a 9-inch (23-cm) round cake pan. Either brush or use a paper towel to make sure butter coats sides and bottom of pan. Hull, then cut strawberries into 1/4-inch (0.5-cm) slices. Taste berries. If not sweet enough, sprinkle 2 tablespoons (30 mL) granulated sugar over bottom of pan. Line bottom of pan with strawberries, covering all of surface. If necessary, scatter any remaining strawberry slices over top of first layer. Then set aside.

2. In a large bowl, using a fork, stir pancake mix with eggs and milk. Beat well with fork to remove all lumps. Then pour over berries and immediately bake in centre of 350F (180C) oven until sides begin to pull away from pan and cake is a deep golden brown, from 30 to 35 minutes.

3. Immediately run a knife around edge of cake and invert cake onto a flat plate. Serve right away. Wonderful cut into wedges, dusted with icing sugar and drizzled with maple syrup.