Strawberry Cake

Dense, moist, cornmeal cake packed with summery strawberry flavor. Recipe from Bon Appetite! Mine did not come out nearly as pretty as I’d like, but the baby was stirring from her nap so I rushed the berry arrangement…

Notes:

  • Use finer cornmeal to avoid grittiness.

  • Use fresh strawberries for neater slices, or cut while still slightly frozen. Soggy defrosted strawberries are difficult to cut…Also, fresh berries shrink so pack them more tightly when arranging the rows.

INGREDIENTS

  • 8oz strawberries
  • 1 cup sugar + 2 tbs extra, set apart
  • Kosher salt
  • 3/4 cup olive oil
  • 1 ½ cup AP flour
  • ½ cup cornmeal, fine grind
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 3 large eggs
  • 2 large egg yolks
  • ½ cup plus 2 Tbsp. sour cream
  • Finely grated zest of 2 lemons
  • 3 Tbsp. fresh lemon juice
  • 2 tsp. vanilla extract
  • ½ cup strawberry jam (preferably Bonne Maman)

INSTRUCTIONS

  1. Preheat oven to 350F. Rub down pan with olive oil and sprinkle with sugar. Shake out excess
  2. Slice strawberries thin. Mix with a generous sprinkle of sugar and a pinch of salt. Set aside
  3. In a large bowl, mix flour, cornmeal, 1 cup of sugar, 1 tsp salt, baking powder, baking soda. Mix.
  4. In separate bowl, whisk together eggs, yolks, sour cream, vanilla, zest, lemon juice until creamy and well combined.
  5. Gently mix in dry ingredients.
  6. With spatula, gently fold in olive oil until well combined and homogeneous.
  7. Pour batter into pan.
  8. Scoop in dollops of jam on surface and swirl in with butter knife. Don’t mix into batter. Gentle swirls.
  9. Lay strawberry slices on top of the batter in even rows, edges touching.
  10. Sprinkle over with sugar.
  11. Bake 30-40 min or until golden and toothpick comes out clean from the center.
  12. Cool before serving. Can sit out for 4 days covered.
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