Description
Delicious strawberry cornmeal cake with a moist texture and fresh fruit flavors, perfect for dessert lovers.
Ingredients
Scale
- ½ cup (64 g) fine-grind cornmeal
- 1½ cups (195 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 3 large eggs
- 2 large egg yolks
- ½ cup (120 g) sour cream
- Zest and juice from 2 lemons
- 2 tsp vanilla (pure vanilla extract recommended)
- ¾ cup (180 ml) olive oil, room temperature
- 8 oz (225 g) fresh strawberries, sliced
- 1.2 oz (34 g) freeze-dried strawberries, gently crushed and set aside
- 1¼ cups (250 g) sugar (divided, use some for sprinkling)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Allow it to fully heat to ensure even baking.
- Step 2: Gently crush the freeze-dried strawberries in a small bowl and set aside to intensify the strawberry flavor throughout the cake.
- Step 3: Grease the 9×13-inch pan. Line it with parchment paper, then grease the parchment as well. Sprinkle sugar evenly over the parchment to prevent sticking and create a caramelized base.
- Step 4: In a mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, and kosher salt until no lumps remain. This ensures even distribution of leavening agents and smooth batter.
- Step 5: In a separate bowl, whisk the eggs, egg yolks, sour cream, lemon juice, lemon zest, vanilla extract, and olive oil until the mixture is smooth and creamy. This combination creates richness and moistness in the cake.
- Step 6: Gently fold the wet ingredient mixture into the dry ingredients until just combined. Some flour streaks remaining is acceptable; avoid overmixing to prevent a dense cake.
- Step 7: Add any remaining olive oil (if not already incorporated) and fold gently until the batter is consistent and smooth. Using room temperature oil helps with better incorporation.
- Step 8: Spread the batter evenly in the prepared pan using a spatula. Aim for a smooth, level surface to ensure even baking.
- Step 9: Lay the fresh sliced strawberries on top of the batter in your desired arrangement. Sprinkle with additional sugar evenly over the strawberries to add sweetness and help form a golden crust.
- Step 10: Bake at 350°F (175°C) for about 45 minutes until the edges are golden and a cake tester or toothpick inserted in the center comes out clean. Rotate the pan halfway through baking (about 20-22 minutes) to promote even heat distribution. If the top browns too quickly, cover loosely with foil after 30 minutes to prevent over-browning while the interior finishes baking.
Notes
- Room Temperature: Store cake in an airtight container for up to 2 days to preserve moisture and flavor.
- Refrigeration: Keep cake in an airtight container in the refrigerator for up to 5 days to avoid spoilage and dryness.
- Freezing: Wrap cake tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before serving.
- Accurate flour measurement is critical; scoop and level 1½ cups of flour carefully to avoid a heavy, dense cake.
- Rotate the baking pan halfway through cooking (around 20 minutes) for even baking and rising.
- Cover cake with foil if browning occurs too early to prevent over-darkening while baking finishes.
- Toss fresh strawberries with 1 tablespoon of flour before placing on batter if sinking is an issue. This will help keep them suspended.
- Use an oven thermometer to ensure the oven maintains 350°F for optimal baking and moisture.
Nutrition
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A