Strawberry Rosemary Cake
makes 1 - 81/2 inch loaf pan
- Preheat the oven to 350°F, and line an approximately 8 1/2-inch loaf pan with parchment paper. (Use a large piece that will cover all 4 sides and cut slits in each corner so that it will lay flat.) Set aside.
- In a large mixing bowl, combine the flour and baking soda. Make a well in the center and set aside.
- In a medium-sized mixing bowl, add 3/4 cup of the sugar, oil, vanilla, rosemary and salt. Mix until smooth. Then whisk in the eggs until they're completely blended in.
- Pour the wet ingredients into the well in the dry ingredients and mix only until combined -- just until you no longer see any dry spots.
- Fold in the boiling water. Once it's blended in, fold in 1 cup of the sliced strawberries.
- Pour the batter into the prepared pan, and arrange the remaining ¼ cup of sliced strawberries on top, pressing them lightly into the batter.
- Sprinkle the remaining 1 tablespoon of sugar evenly on top, and bake in the preheated 350°F oven until the cake becomes solid and looks completely dry. It should no longer jiggle if you move the pan, and a toothpick should come out clean when stuck in the center -- about 1 hour. (If the top is getting too dark before it's fully cooked, very loosely cover with foil for the remaining cooking time.)
- Let the cake rest in the pan for at least 20 minutes or so. (It will sink slightly in the center -- that's okay.)
- Use the parchment paper surrounding the cake to carefully lift it out of the pan. Wait about an hour before slicing.