…………………………I found this receipt in the April 2021 “bon appetite” magazine. If you like corn bread you’ll love this. I have made this cake three times to spectacular accolades. I highly recommend it. Bon appetite calls it the “Strawberry Snacking Cake”. Trust me it will be hard passing it without sneaking a piece.
The Ingredients: 8 oz of strawberries, hulled and thinly sliced lengthwise. In order to get a goodly amount on top of the cake don’t get big berries……..3 Tbsp plus 1 cup [238 g] sugar, divided plus more for pan…..1 tsp kosher salt, plus more…………1/2 cup LIGHT Virgin Olive oil, plus some for basting pan……..1 1/4 cup all purpose flour…….3/4 to a 1 cup of fine-ground cornmeal…..1/2 tsp baking soda…..1/2 tsp baking powder…..3 large eggs…….2 large egg yokes……..1/2 cup plus 2 Tbsp. sour cream……..zest of 2 lemons…….3 Tbsp. fresh lemon juice……2 tsp. vanilla extract 3/4 cups strawberry jam [preferably Bonne Maman INTENSE!!!} You can add more if you like [I found I needed to increase it from 1/2 cup]
Preheat oven to 350 degrees……Gently toss strawberries 1 Tbsp sugar and a pinch of salt in a med. bowl, let sit and toss occasionally until ready to use……….Lightly coat a 13 x 9 pan with olive oil. Line with parchment paper leaving overhang on the long sides. Coat parchment paper with oil. Generously sprinkle with sugar and tilt pan to coat evenly….tap out excess………Whisk flour, cornmeal, baking power, baking soda, 1 cup sugar and 1 tsp salt in a med. bowl…………………Whisk eggs, egg yokes, sour cream, lemon juice, lemon zest and vanilla in a large bowl…….Add dry ingredients and whisk gently to combine……Gradually add olive oil a little at a time folding in with a rubber spatula until incorporated and batter is smooth. Scrape batter into prepared pan, and spread evenly to edges. Smooth surface using a small spoon. Dollop jam on top in rows.. Gently swirl jam into batter with a butter knife. I spread it horizontal and then vertically to get an even distribution, but you may have your own method……Arrange cut strawberries on top in even rows then sprinkle entire top with remaining 2 Tbsp of sugar……….BAKE cake until golden brown, and use a tester inserted into the center to see if it comes out clean. 40 to 45 minutes is recommended, but I had to cook it longer to get it golden brown………..Let cake cool in pan before slicing. If you’re having a party this cake can be made up to four days before lightly wrapped in the pan……..I like to serve with fresh cut strawberries, and strawberry ice cream…………..I guarantee a big hit.
Ooh, thanks ever so much for the recipe, Louis! Walter and I just returned home from the strawberry farm with 8 quarts of freshly picked strawberries, less the 3 we dropped off at a friend’s house. We took the easy way out this year, and bought the already picked berries; we let the young do the hard work š I’ll make this cake for Walter tonight! We don’t have strawberry ice cream, but I’ll make a cream cheese whipped cream topping for him. Thinking this cake might be really nice with fresh raspberries and raspberry jam too … hmmmm. Your summer garden flowers look so lovely, thanks for sharing with us š
Do you think raspberries will bake well. The raspberry jam will be great.
I think Raspberries would be GREAT also! I liked the snacking cake, because it isn’t terribly sweet. Just enough.
I am also thinking blueberries would be good, and I would use lemon curd instead of jam.
I made this strawberry snacking cake today. Everyone at my house LOVED it! I think pineapple would also be good, especially when strawberries aren’t available. Next time, I’m going to sprinkle coarse white sparkling sugar on the top.
Thanks, Louis! I am definitely going to make this over the holiday weekend. It looks delicious.
I went out to breakfast last week, the first time I’d been to a restaurant in over a year, and there was Lemon Ricotta Stuffed French Toast with Glazed Strawberries on top. I’ve been craving more strawberries ever since. Your cake looks like a winner. I like an olive oil cake.
Hi Louis,
Iām drooling reading this while I eat my cottage cheese and a tomato for lunch! LOL
Elaine
Elaine that sounds good too?? Remember it’s Okay to cheat once in a while…..it’s good for the soul!
oh, Louis, I was looking through the recipe to make sure I buy everything I need. Finely ground cornmeal, not oatmeal?
Sylvia….absolutely cornmeal…..like corn bread.
Looks Delicious! Thanks for sharing! I think I’ll make it this weekend for Memorial Day.
Perfect….with the cut fresh strawberries on the side and the strawberry Haagen Dazs ice cream it’s a celebration unto it’s self!