Strawberry Balsamic Spoon Cake With Poppy Seeds

• For the balsamic macerated berries:
• 1 pint strawberries, hulled and halved
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 pinch gray sea salt
• For the cake:
• 3 tablespoons unsalted butter, cut into small chunks
• 1 cup all-purpose flour
• 3/4 cup milk
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon gray sea salt
• 2 tablespoons sour cream
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon poppy seeds
• 1/2 cup sugar

1. Place berries in a bowl with vinegar, honey, and salt. Let macerate for 30 minutes.
2. While berries are macerating, preheat the oven to 350u0b0 F. Place butter in a 9-inch pie tin, then place the tin in the oven. Once the butter melts and is starting to get a bit brown, take it out.
3. Combine all other cake ingredients and stir well, mixture should be mostly lump free but this should all be done by hand, no need for a mixer. About forty good stirs. Pour cake batter into the pie tin containing the melted butter. Do not stir! Spoon berries and juices over the batter.
4. Bake cake for 25 to 30 minutes. Serve warm or cold, topped with ice cream or whipped cream. Personally, I like it simply: with a light dusting of confectioners sugar.

strawberries, balsamic vinegar, honey, salt, cake, unsalted butter, flour, milk, baking soda, salt, sour cream, vanilla, poppy seeds, sugar

Taken from food52.com/recipes/29919-strawberry-balsamic-spoon-cake-with-poppy-seeds (may not work)