JULY 28, 2014
 
There's nothing like the strawberries you get in the summertime! I buy mine from Berried Treasure at the Union Square Greenmarket in NYC. They are always a pint of perfection- the perfect color, size, and definitely taste.  While this cake may seem like an unusual pairing at first, it all comes together with the first bite making you wonder why you didn’t think of it before!

Both delicious and inventive, this cake makes a perfect dessert at a decadent dinner or an end-of-summer BBQ.
 
Serves 8 
Balsamic vinegar glaze
1 pound fresh strawberries
½ cup brown sugar
½ cup good quality balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
Cake
1 cup sugar
¼ cup golden balsamic vinegar
½ cup buttermilk
3 eggs
1 ¾ cup cake flour
1 ½ teaspoon baking powder
½ teaspoon salt
2/3 cups olive oil
How-to: 
  1. Preheat the oven to 350 degrees F.
  2. Grease your pan and line the bottom with a circle of parchment paper (although this is a pain, it is an important step — it will help your cake release from the pan  without messing up you strawberries).Grease the parchment as well.
  3. Remove stems and slice strawberries lengthwise. Arrange them in a concentric circle, starting with the outside layer and overlapping slightly and with the seed side down (for the prettiest presentation)
  4. Combine the brown sugar,balsamic vinegar, olive oil, and honey in a sauce pan and whisk. Bring to a boil and stir frequently until thickened enough that it drips more slowly from your stirring spoon(about 7-10 minutes). Remove from heat and pour carefully over the arranged strawberries.
  5. For the cake batter, mix the sugar, buttermilk, vinegar, and eggs in one bowl.
  6. In another bowl, whisk together your dry ingredients: the flour, baking powder, and salt.
  7. Add your wet ingredients to your dry ingredients in three stages, stirring each time.
  8. Add your olive oil in 3 stages, folding and stirring to incorporate each time.
  9. Slowly and carefully pour the batter over the strawberries.
  10. Bake for approximately an hour. The cake is done when the top is golden and it has pulled away slightly from the edges of the pan.
  11. Cool for 10 minutes, and then run a knife between the cake and the pan to make sure it is completely loosened.  Put a flat plate on top of the pan, and then, using potholders to protect your hands, invert the cake.
  12. Remove the cake pan and serve warm. I love this with ice cream.