Strawberry Buttermilk Cake

Directions

• Make Strawberries
• Place a rack in the center of the oven. Preheat oven to 375 degrees F.
• Prepare a baking sheet lined with parchment paper. Set aside.
• Cut strawberry in half and gather in a large mixing bowl. I
• Add maple syrup, olive oil, and salt in a small bowl. Whisk until completely incorporated. Drizzle mixture over strawberries and toss until thoroughly coated.
• Place strawberries in baking sheet, in single layer and roast for 40 minutes.
• Remove from pan while still warm. Pour in a small bowl, stir in balsamic vinegar, and set aside until ready to use.
• Make Cake
• Place a rack in the center of the oven and heat oven to 400 degrees F.
• Grease an 11-inch cast iron skillet with butter and set aside.
• Whisk together flour, baking powder, salt and sugar in a large bowl. Set aside.
• Combine buttermilk, eggs, and butter in a small bowl. Whisk in vanilla or almond extract.
• Pour buttermilk mixture over dry ingredients. Stir until just combined and no lumps remain. Spoon batter into prepared pan. Top with half of the roasted strawberries and juice. Sprinkle with turbinado sugar.
• Bake for 20-25 minutes, or until a skewer inserted in the center of the cake comes out clean.
• Once done, remove from oven and let it cool at room temperature.
• Slice and serve with remaining roasted strawberries.