Ingredients:
6 tablespoons unsalted butter, softened, plus more for pie plate
1 cup all purpose flour
½ cup soft whole wheat flour or buckwheat flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup plus 2 teaspoons sucanat
1 large egg
1 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Directions:
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together in a medium bowl.
Put butter and 1 cup sucanat in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining sucanat over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 45 minutes. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days. Makes one 10-inch cake.