A friend shared this wonderful recipe with me knowing that I go strawberry picking every June. I couldn’t wait for my fresh picked berries to make it though. 😉 It was such a crowd pleaser, I will have to make it again with my special berries! It’s a summertime version of French Apple Cake. We ate it for dessert but it would also be fabulous as a coffee cake.
This recipe was adapted from Foodtastic Mom, via The View from the Great Island. I used 3 large eggs instead of jumbo eggs and modified the baking time. The recipe suggests baking the cake in a springform pan or a cast iron skillet. Next time, I’ll have to try the skillet version. Amazing!
Yield: Serves 6 to 8
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp coarse salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/4 cups granulated sugar, divided
- 1 1/2 tsp pure vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 14 ounces fresh strawberries, hulled and sliced
- Set oven to 350°F, preferably on convection.
- Lightly spray a 9 or 10 inch springform pan with cooking oil spray. (Alternatively, a 10-inch cast iron skillet can be used.)
- Whisk together the flour, baking powder, and salt and set aside.
- Cream the soft butter with 1 cup of granulated sugar in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
- Beat in the eggs, one at a time, and then beat in the vanilla.
- Stir the sour cream and buttermilk together, and then add the flour to the mixing bowl alternately with the wet, beginning and ending with the flour. Mix until combined, but be careful not to overmix.
- Fold in the berries and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with the remaining 1/4 cup of granulated sugar.
- Bake for 35 to 40 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. This cake is meant to be custardy in the center. The exact cooking time will depend on the pan size you use. You can insert a toothpick in the center to test. (I baked mine for 38 minutes in a 9-inch springform pan.) Update: The (also delicious) 10-inch cast iron skillet version made with freshly picked berries baked for 35 minutes. I may even check it slightly earlier next time.
- Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. If using a skillet, serve the cake right out of the pan.
- Cool completely on a rack before slicing.
- This version uses half sour cream and half buttermilk, but you can use all sour cream, all buttermilk, half and half, full fat yogurt, or full fat milk for this cake.
- Other berries or fruit can be substituted for the strawberries.
Two Years Ago: Whole Grain Blueberry Muffins with Orange Streusel
Three Years Ago: Dori Sanders’ Blueberry Cornmeal Muffins
Four Years Ago: Alton Brown’s Berry Muffins
Five Years Ago: Whole Wheat Raspberry Ricotta Scones
It’s a beautiful cake and sounds delicious. I have a question, do you always bake your cakes using convection? does your oven adjust automatically? So you would set the temp for 350 and it would adjust to 325? I have to try using my convection settings. Lovely cake!!
Thanks, Suzanne. I always use the convection setting for baking (and convection roast for roasting) on my oven. Technically, the oven temperature should be reduced by 25 degrees but I have great results reducing the baking time-without adjusting the temperature- in my oven. I find that the baked goods brown more evenly. Another advantage is that you can bake on several racks at the same time. I would highly recommend using convection! 😉
Thank you great tips. I have to try for cakes haven’t used the convection yet. How much do you reduce the baking time, my oven has auto adjust so to bake at 350 I’ll set at 375.
I’m nervous to guess! I would almost say that I would try setting it at 350 first. Mine probably has auto adjust too- I’m not sure!
Interesting, because I’ve made a French apple pie in the past, and it had a little custard in it. It was wonderful!
I am a huge fan of a French apple cake too. This is a wonderful summertime variation!
It looks divine Josette! Love the sour cream and buttermilk in this recipe. Ohhhh!
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Truly divine! Please try it! 🙂
This looks delicious. Your photo really caught my attention. I look forward to making this when blueberries are in season.
I’m so happy to see this. I tried a recipe kind of like this but it didn’t turn out so well, so I can’t wait to try this one!! Looks divine!
You MUST! We devoured it. 😉
It’s on my list, now~!
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Josette, I do not have a convection oven. What temperature and timing would you recommend?
I would bake it at 350 and start to check it after 35 minutes. Every oven is so different- it’s hard to estimate baking times. It is so delicious- hope you enjoy it!
Josette, thank you so much for your prompt reply. I have some beautiful strawberries waiting to be
featured in a very special way!
I understand! 🙂