I’m a self-proclaimed millennial Martha. That’s Martha Stewart, of course.
I’m a Martha in the sense that I am adamant about the small details that go into making things, gifting things, cleaning things, and hosting shindigs. I watched her for 2 hours on PBS one weekend baking the basics and she turned my world upside down with her simple brilliance. FYI, if you aren’t using binder clips to hold your parchment paper to your pans, then you should.
I’m a millennial in the sense that I get Instacart to deliver me my baking supplies because while I have 2 hours to watch Martha Bakes, I evidently do not have time to bother with the grocery store.
Combine an adoration for the old-school homemaker mentality with the 21st century “I’m so busy” excuse, and you get a millennial Martha.
Now you’ll probably hear me reference my millennial Martha-ness on more than one occasion here, so I won’t bestow everything I’ve learned from the OG lifestyler at once. For now, enjoy this scouted recipe for a vanilla pound cake, with a few updates from this millennial to take it from delicious to sinfully scrumptious.
Recipe from marthastewart.com.
Rustic Chocolate Covered Strawberry Pound Cake
What you need:
- 1 cup of unsalted butter, room temperature
- 2 cups all-purpose flour
- 1 cup sugar
- 4 eggs
- 2 teaspoons pure vanilla extract
- 1 cup chocolate chips
- 2 cups of sliced strawberries
- powdered sugar for dusting
- whipped cream for topping and taking things over the edge
How to proceed:
- Preheat oven to 350. Grease a loaf pan and set aside.
- Beat butter and sugar on high speed until light and fluffy.
- With mixer on high-ish, add eggs one a time to incorporate well, then add vanilla and a pinch of salt.
- With mixer on low, add flour slowly until just combined.
- Pour into loaf pan. Pro tip: These are the moments silicone spatulas are made for. This batter is almost as good as the cake so don’t feel like you have to get every drop out of the bowl and into the pan if you know what I mean.
- Bake until a toothpick comes out clean, about an hour.
- Let the cake cool in the loaf pan for a bit so it doesn’t fall to pieces when you turn it out onto a platter.
- Once the cake is sitting pretty on a platter, melt a cup of chocolate chips.
- Drizzle melted chocolate over cake. I like to put the melted chocolate in a plastic bag and pipe it over the cake, but I call this a “rustic” cake because it can look as messy and imperfect as you want, so do your thing.
- Around the base of the cake, place sliced strawberries.
- Sprinkle powdered sugar until your heart’s content.
- Grab a fork and dig in. Or, be civilized and plate up a slice with a generous topping of whipped cream. To each their own.