the hungry expats

It's strawberry season, and it was time to try and make something new with this most delicious fruit. We found this recipe on a blog aptly named The hungry dog , and decided to share it here. The cake came out incredibly moist, with a nice layer of crunchy almond slices on top. I might adapt this recipe and try it with a different combination of fruits and nuts.   CAKE 1 3/4 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/8 teaspoon baking powder 4 oz. unsalted butter, at room temperature (I used 110 g.) 1 cup granulated sugar 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 2 large eggs, lightly beaten 3/4 cup well-shaken buttermilk 1 cup strawberries,  trimmed and either halved or quartered ALMOND TOPPING 2 T. unsalted butter, melted 1T. all-purpose flour 1 T. heavy cream (half and half worked fine) 1/2 c. granulated sugar 1/2 c. natural or blanched sliced almonds Preheat oven to 350 degrees (170°C). Butter a 9-inch springfo

My partner found this recipe on a blog. So easy to make it is literally like doing nothing. I tweaked the original recipe a little because it seemed a bit too sweet to my taste. The result was just amazing: a cake incredibly moist with just the right amount of frosting on top. My frosting came out browner than the original recipe because I used light brown sugar instead of white sugar.  CAKE 2 cups all-purpose flour   2 tsp baking soda   1 and 1/2 cups sugar   2 eggs   1/2 tsp vanilla extract   2 1/2 cups (20 oz) crushed pineapple, undrained   FROSTING 1 stick butter, 113 g 3/4 cup evaporated milk   1 cup sugar   1 cup chopped nuts   1 cup coconut shredded   Mix all cake ingredients with a spoon. Pour into oiled 9x13 inch (23x33 cm) pan and bake in 350 F (175 C) oven for 30 - 40 minutes or until center of the cake is done. Cook butter, evaporated milk and sugar until thickened, about 5 minutes, stirring often. Add