Strawberry Pudding Cake

Name: Strawberry Pudding Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 3/4 cup (180 ml) sugar; 2 teaspoons (10 ml) cornstarch; 6 cups (1.5 litres) fresh strawberries, halved (see note); 1 tablespoon (15 ml) lemon juice; 1 1/4 cups (310 ml) unbleached all-purpose flour; 1 1/4 teaspoons (6 ml) baking powder; Pinch of salt; 1/2 cup (125 ml) canola oil; 1/4 cup (60 ml) sugar; 1 egg; 3/4 cup (180 ml) milk

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Preparation 25 MIN

Cooking 30 MIN
Servings 8

Ingredients
Preparation

Ingredients

Filling

3/4 cup (180 ml) sugar
2 teaspoons (10 ml) cornstarch
6 cups (1.5 litres) fresh strawberries, halved (see note)
1 tablespoon (15 ml) lemon juice

Batter

1 1/4 cups (310 ml) unbleached all-purpose flour
1 1/4 teaspoons (6 ml) baking powder
Pinch of salt
1/2 cup (125 ml) canola oil
1/4 cup (60 ml) sugar
1 egg
3/4 cup (180 ml) milk

Preparation

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

Garnish

In a bowl, combine the sugar and cornstarch. Stir in the strawberries and lemon juice. Spread onto the bottom of a 23-cm (9-inch) square baking dish. Set aside.

Batter

In a bowl, combine the flour, baking powder, and salt. Set aside.
In another bowl, combine the oil and sugar with an electric mixer. Add the egg and combine until mooth. On low speed, add the dry ingredients alternately with the milk. Spread over the strawberries.
Place the dish on a baking sheet (to collect juices overflowing from the pudding cake). Bake for about 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm or cold.

Note

Off-season, you can use thawed frozen strawberries.

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