Strawberry Snacking Cake
We were flipping through an issue of Bon Appétit magazine recently and stopped dead in our tracks when we saw this everyday (and every jam) recipe. We made made a few changes, as we like to do, and here you go!
You are welcome.
- 8oz. strawberries, hulled, thinly sliced lengthwise
- 1 cup plus 3 Tbsp. sugar, divided, plus more for pan
- Kosher salt
- ¾ cup extra-virgin olive oil, plus more for pan
- 1½ cups (180 g) all-purpose flour
- ½ cup (60 g) fine-grind cornmeal
- 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
- ½ tsp fresh cracked black pepper
- 8-10 fresh basil leaves
- 3 Tbsp. fresh lemon juice
- 2 tsp. vanilla extract
- ½ cup strawberry jam (RedCamper Strawberry Limoncello of course, but we are pretty sure this cake would taste wonderful with any flavor from our Deliciousness line)
Preheat oven to 350°. Gently toss strawberries, 1 Tbsp. sugar, and a pinch of salt in a medium bowl. Let sit, stirring occasionally, until ready to use.
Grease a 13x9" pan with oil. Line with parchment paper, leaving an overhang on 2 long sides. Grease parchment with oil. Generously sprinkle pan and parchment with sugar, tilting to coat pan in an even layer; tap out excess.
Whisk flour, cornmeal, baking powder, baking soda, 1 cup sugar, black pepper and 1 tsp. salt in a medium bowl. Whisk eggs, egg yolks, sour cream, lemon zest, lemon juice, and vanilla in a large bowl until well combined. Add dry ingredients to the sour cream mixture and whisk gently to combine. Using a spatula, gradually fold in ¾ cup oil until the batter is smooth and homogenous with all of the oil incorporated.
Scrape batter into prepared pan and spread evenly. Using a small spoon, dollop jam onto surface. Using a butter knife or small offset spatula, gently swirl jam into batter. Arrange reserved strawberries on top of batter in even rows, touching at widest points, tear basil into largish irregular pisces and lay on top. Sprinkle all over with remaining 2 Tbsp. sugar.
Bake cake until risen and deeply bronzed with no damp spots in the middle and a tester inserted into the center comes out clean, 40–45 minutes.
garnish with a dollop of sour cream and a leaf of basil
MAKES ONE 13X9" CAKE