Mother's Day

This Sunday is Mother's Day.  I love Mother's Day because it gives me the opportunity to thank my Mom for all of her awesomeness.  My mom is one in a million and she's coming to see me in a few weeks.  I am so excited.  Another reason I love Mother's Day is because it is one day that I don't have to lift a finger...and if I play my cards right, I may get breakfast in bed.  Those words are three of the most beautiful words in the English language.  If you live near your mom, treat her to breakfast in bed or take her out for her favorite meal.  Here are a few things that may be served on my breakfast tray...

Yogurt Parfait with homemade granola 
A sassy Fritata with spinach and green onions.
or a Strawberry Cake as seen on  Martha Stewart.  This was assembled before being baked to a golden perfection.
Out of the oven with strawberries baked into a golden cake.
Sliced and dusted with powdered sugar.  Ready for me your mom or wife to savor and enjoy.  The perfect food for a lovely breakfast in bed.  P.S. moms also love anything and everything I right ladies?

Strawberry Cake
Adapted from Martha Stewart

6 Tbs unsalted butter, at room temperature
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
1 egg
1/2 cup buttermilk
1 tsp vanilla extract
1 pound strawberries, hulled and sliced
2 Tbs turbinado sugar, for sprinkling on top of cake (or use granulated sugar)

Preheat oven to 350 degrees.  Butter a 10-inch springform pan or pie plate.  Sift flour, baking powder, and salt together into a medium bowl.  Set aside.

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment.  Mix until pale and fluffy, about 3 minutes.  Add in egg, buttermilk, and vanilla extract.  Mix until combined.

Gradually mix in flour mixture.  Transfer batter to prepared pan.  Arrange strawberry slices on top of batter.  Sprinkle sugar over berries.

Bake cake 10 minutes.  Reduce oven temperature to 325 degrees.  Bake until cake is golden brown and firm to the touch, about 50 minutes.  Let cool in pan.  To serve, cut into wedges.  Store cake at room temperature, for up to two days. 




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