“THE PERFECT HOLIDAY CAKE!”
…………………………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.