French Apple Cake with Brown Butter

I almost made this custardy apple cake instead of an apple pie for our Thanksgiving feast. Then I realized that it was a better plan to make both! 😉 We enjoyed the cake on Thanksgiving Eve- perfect. I loved that this version incorporated browned butter.

This recipe was adapted from 177milkstreet.com, contributed by Erica Bruce. I modified the method and substituted apple cider for the brandy. I would recommend baking the cake the morning it will be served because it requires an extended cooling time prior to slicing and serving.

Yield: One 9-inch cake (about 8 to 10 servings)

  • 8 T (1 stick) salted butter, plus more for pan
  • 1/4 tsp ground allspice
  • 1 1/2 pounds (about 4 apples) Granny Smith apples, peeled, cored and cut into 1/4-inch slices
  • 1 pound (about 2 apples) Braeburn or Golden Delicious apples, peeled, cored and cut into 1/4-inch slices
  • 156 g (12 T) white sugar, divided
  • 1/4 teaspoon table salt
  • 2 T apple cider, brandy or Calvados
  • 86 grams (2/3 cup) all-purpose flour, plus more for pan
  • 1 tsp baking powder
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • vanilla ice cream, for serving, optional
  1. Heat the oven to 375ÂșF, preferably on convection, with a rack in the middle position.
  2. Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess.
  3. In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes. (I used a 12-inch stainless steel all-in-one pan.)
  4. Pour into a small heatproof bowl without scraping out the skillet. The remaining butter in the pan is used to sauté the apples.
  5. Stir the allspice into the browned butter and set aside.
  6. Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes.
  7. Add the apple cider (or brandy) and cook until evaporated, 30 to 60 seconds.
  8. Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.
  9. In a small bowl, whisk together the flour and baking powder.
  10. In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar.
  11. Gradually whisk in the browned butter.
  12. Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick.
  13. Add the cooled apples and fold until evenly coated with batter.
  14. Transfer to the prepared springform pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar. Place pan on a parchment paper-lined baking sheet.
  15. Bake until deeply browned, about 30 minutes on convection or up to 35 to 40 minutes in a standard oven.
  16. Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.
  17. Serve with vanilla ice cream, if desired.

Note: Don’t slice the cake until it has fully cooled; if it is at all warm, the texture at the center will be too soft.

Frog Birthday Cake (Yellow Layer Cake with Vanilla Cream Cheese Frosting & Oreo Filling)

My daughter’s 15th birthday celebration involved several sweet treats. All of her requests were granted! 🙂 We enjoyed crumb cake, salted brown butter blondies, number cookies, of course, and this cute cake. She asked for a frog cake after falling in love with others she had seen while perusing Pinterest.

For dinner, we had Summer Corn Pasta with Sausage & Basil– her favorite dish from our summer vacation in Rehoboth Beach. I was surprised by this request because we usually have calzones!

The recipe for the yellow layer cake was adapted from The New Best Recipe: All-New Edition from the Editors of Cook’s Illustrated. We also enjoyed this cake on her 13th birthday. I used the vanilla cream cheese frosting with Oreo filling from her 12th birthday cake– it’s her favorite.

Yield: One 9-inch layer cake, generously frosted

For the Cake:

  • 7 oz (1 3/4 cups) plain cake flour, sifted, plus more for dusting pans
  • 4 large eggs, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 2 tsp vanilla extract
  • 10 1/2 oz (1 1/2 cups) granulated sugar
  • 2 tsp baking powder
  • 3/4 tsp fine sea salt
  • 16 T (2 sticks) unsalted butter, softened but still cool, cut into 16 pieces
  • vanilla cream cheese frosting, recipe below
  1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees, preferably on convection.
  2. Generously grease two 9-inch round cake pans and cover the pan bottoms with rounds of parchment paper. Grease the parchment rounds and dust the cake pans with flour, tapping out the excess. (I would consider using 8-inch pans next time to elevate the cake slightly.)
  3. Beat the eggs, milk, and vanilla with a fork in a 2-cup measuring cup with a spout. Measure out 1 cup of this mixture and set aside.
  4. Combine the flour, sugar, baking powder, and salt in the bowl of a standing mixer. Beat at the lowest speed to blend, about 30 seconds.
  5. With the mixture still running at the lowest speed, add the butter, one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, about 30 to 40 seconds after all the butter is added.
  6. Add the reserved 1 cup egg mixture and mix at the lowest speed until incorporated, about 5 to 10 seconds.
  7. Increase the speed to medium-high and beat until light and fluffy, about 1 minute.
  8. Add the remaining egg mixture (about 1/2 cup) in a slow, steady stream, taking about 30 seconds. Stop and scrape the sides and bottom of the bowl as needed with a rubber spatula.
  9. Beat at medium-high speed until thoroughly combined and the batter looks slightly curdled, about 15 seconds.
  10. Divide the batter equally between the prepared cake pans. (about 1 lb plus 2.5 oz per pan) Spread to the sides of the pans and smooth with an offset or rubber spatula.
  11. Bake until the cake tops are light gold and a toothpick inserted in the center comes out clean, 20 to 27 minutes. The cakes will mound slightly but will level when cooled.
  12. Cool on a wire rack for 10 minutes.
  13. Run a knife around the pan perimeter to loosen. Invert one cake onto a large plate and reinvert onto another wire rack. Repeat for the other layer. Cool completely before frosting.

For the Vanilla Cream Cheese Frosting and Oreo Filling (as well as Frogs & Mushrooms):

  • 16 ounces cream cheese, room temperature
  • 1 cup (2 sticks) butter, room temperature
  • 6 cups confectioner’s sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 5 to 6 full-size Oreos or 15 mini-Oreos, crushed in a food processor
  • green gel food coloring, plus additional colors for mushroom caps, as desired
  • chocolate chips, for frog eyes
  • chocolate sprinkles, for frog mouths
  • sugar pearls, for mushroom caps
  1. Place cream cheese and butter in the bowl of a stand mixer.
  2. Beat until light and fluffy, about 2 minutes.
  3. Add sugar and vanilla. Beat, on low-speed to combine.
  4. If too soft, chill until slightly stiff, about 10 minutes, before using.
  5. Remove about 1 cup frosting and set aside for mushrooms and frog cheeks.
  6. Remove 1 1/4 cup of frosting for the Oreo filling and place in separate bowl.
  7. Incorporate the crushed Oreos in the reserved 1 1/4 cups of filling frosting. Spread on one of the layers.
  8. Place the second layer on top.
  9. Tint the remaining frosting pale green with food coloring, mixing well.
  10. Cover cake with a crumb coat and chill briefly, if necessary before continuing.
  11. Using an offset spatula, ice the sides of the cake with the pale green icing.
  12. Tint the remaining frosting deeper “frog green.” Place the majority of the icing in a pastry bag fitted with a large round tip, for the frog bodies. Place the remaining frosting in a pastry bag fitted with a small round tip, for the frog eyes, arms, and legs.
  13. Pipe the frogs on the cake, as desired, using the large bag/tip. Add eyes, arms, and legs using the small bag/tip.
  14. Divide the remaining frosting into 4 bowls. Keep one bowl of frosting white for the mushroom stems.
  15. Tint one bowl red, for the frog cheeks and mushroom caps.
  16. Tint the other 2 bowls of frosting, as desired, for mushroom caps.
  17. Pipe mushroom stems around the sides of the cake. Using a variety of pastry bags and tips, pipe decorative multi-shaped mushroom caps on the stems. Decorate caps with sugar pearls.
  18. Pipe rosy cheeks on each frog with the red frosting.
  19. Place 1-2 tablespoons of chocolate chips in a sandwich sized ziplock bag. Microwave until melted. (I check the progress in 30 second increments.) Cut a small corner off of the ziplock bag; use the melted chocolate to pipe eyes onto the frogs.
  20. Add mouths onto the frogs with chocolate sprinkles.
  21. Chill prior to serving and store any leftover cake in the refrigerator.

Summer Fruit Buckle

This very special breakfast treat was more clafoutis or bread pudding-like than coffee cake-like. It was eggy, moist, and loaded with fruit. Practically any combination of summer fruit could be used. I used blueberries, strawberries, and a yellow nectarine. Great.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated whole wheat pastry flour. I also reduced the baking time for a convection oven. The original recipe notes that the sugar can be adjusted by one or two tablespoons, reduced or added, depending upon the sweetness and tartness of the fruit used.

Yield: one 9-inch cake

  • 1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
  • 1/2 cup/100 grams granulated sugar, more for sprinkling
  • 1/4 cup/55 grams light brown sugar
  • 3 large eggs, at room temperature
  • finely grated lemon zest from 1 large lemon
  • 1 teaspoon/5 milliliters vanilla extract
  • 1 1/4 cups/156 grams all-purpose flour (I used 100g all-purpose flour + 56g whole wheat pastry flour)
  • 1/2 teaspoon fine sea salt
  • 1/4 to 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon baking powder
  • 4 1/2 cups summer berries and/or chopped fruit (a mix of blueberries, raspberries, blackberries or use any one kind)(peaches, nectarines, figs, or plums can also be incorporated)(I used 2 cups blueberries + 2 cups strawberries + 1 chopped yellow nectarine)
  •  cinnamon, for dusting, optional
  •  Confectioners’ sugar, for dusting
  1. Heat oven to 375 degrees, preferably on convection.
  2. Butter a 9-inch round cake pan. (or coat with cooking oil spray)
  3. In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy.
  4. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
  5. In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine.
  6. Add dry ingredients to egg mixture and mix until just combined.
  7. Gently fold fruit into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar.
  8. Bake for 30 to 40 minutes in a convection oven, or up to 50 minutes in a standard oven, or until top is golden and cake is cooked through.
  9. Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners’ sugar.

Red Velvet Banana Pudding

My friend’s daughter is in love with Magnolia Bakery’s Famous Banana Pudding. She inspired me to peek at the recipe in their cookbook and to try this unique, upgraded version. The book declared that this is actually the “ultimate version.” 🙂

The recipe was adapted from The Magnolia Bakery Handbook- A Complete Guide for the Home Baker: Baking Made Easy with 150 Foolproof Recipes & Techniques by Bobbie Lloyd. I used red gel food coloring and modified the method. I also layered the dessert in various individual glass serving bowls. Fun. We love red velvet anything so this was very well received! I’m not sure that it even needed the bananas. 😉

This “ultimate version” requires advanced planning. I made the cake a day in advance. I would also recommend making the pudding base a day in advance! Next time. 😉 Once the dessert has been layered, it is refrigerated another 4 hours to overnight prior to serving.

Yield: Serves up to 16 (4 to 5 quarts)

For the Red Velvet Cake:

  • 383g/13.5oz (3 1/3 cups) cake flour
  • 1 1/2 tsp fine sea salt
  • 1 1/2 sticks (3/4 cup or 170g/6oz) unsalted butter, at room temperature
  • 450g/16oz (2 1/4 cups) granulated sugar
  • 3 eggs
  • 1 scant tsp red gel food coloring (or 6 T liquid red food coloring)
  • 3 T (22.5g/0.75oz) unsweetened dark cocoa powder, sifted
  • 1 1/2 tsp pure vanilla extract
  • 1 1/2 cups (240g/8.5oz) buttermilk
  • 1 1/2 tsp cider vinegar
  • 1 1/2 tsp baking soda

For the Pudding & Assembly:

  • 1 (14oz) can sweetened condensed milk
  • 1 1/2 cups (360g/12.7oz) ice-cold water
  • 1 (3.4oz) package instant vanilla pudding mix (preferably Jell-O brand)
  • 1 (8oz) package full-fat cream cheese, cut into 8 pieces, at room temperature
  • 3 cups (720g/25.5oz) heavy cream
  • 4 to 5 ripe, firm bananas, sliced
  • 160g (1 cup plus 1 T or 5.6oz) mini chocolate chips or chocolate shavings

To Make the Cake:

  1. Preheat the oven to 325 degrees F, preferably on convection. Butter a 9×13-inch metal baking pan; line with parchment paper and butter and flour the parchment paper.
  2. In a medium bowl, whisk together the flour and salt; set aside.
  3. In a stand mixer fitted with a paddle, cream the butter on medium speed until smooth.
  4. Gradually add the sugar and beat until very light and fluffy, 4 to 5 minutes.
  5. With the mixer on medium speed, add the eggs, one at a time, beating well after each addition. Scrape down the bottom and sides of the bowl and the paddle.
  6. Add the red food coloring and sifted cocoa powder to the mixer bowl.
  7. With the mixer on low speed, carefully mix until combined. Scrape down the bottom and sides of the bowl.
  8. In a liquid measuring cup, whisk together the vanilla and buttermilk.
  9. Beginning and ending with the dry ingredients, add the dry ingredients to the mixer bowl in three additions, alternating with the buttermilk. After each addition, be careful to mix just until the ingredients are incorporated. Do not ovemix. Scrape down the bottom and sides of the bowl.
  10. In a small bowl, stir together the cider vinegar and baking soda.
  11. With the mixer on low speed, carefully add the cider vinegar and baking soda mixture to the batter and combine well. Scrape down the bowl.
  12. Scrape the batter into the prepared pan.
  13. Bake for 40 to 50 minutes, or until the top springs back when touched and a cake tester inserted in the center of the cake comes out clean. (I baked mine for 47 minutes.)
  14. Let the cake cool in the pan for at least 30 minutes, then transfer the cake to a wire rack to cool completely. (The cake can be made ahead and wrapped in plastic for up to 3 days.)

To Make the Pudding:

  1. In a stand mixer fitted with a whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute.
  2. Add the pudding mix and beat until no lumps remain and the mixture is smooth, about 2 minutes.
  3. Transfer the mixture to a medium bowl, cover, and refrigerate until firm, at least 1 hour or overnight.
  4. Put the room temperature cream cheese pieces in the bowl of a stand mixer fitted with a whisk. Beat until smooth.
  5. Add the chilled pudding to the to the cream cheese and mix until thoroughly combined and smooth, about 5 minutes. Refrigerate while you prepare the whipped cream. Clean the stand mixer bowl and whisk.
  6. In a stand mixer fitted with a whisk, whip the heavy cream on medium speed for about 1 minute; until cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. (be careful not to over whip)
  7. With the mixer running on low speed, add the chilled pudding mixture a spoonful at a a time. Mix until well blended and no streaks of pudding remain.

To Assemble:

  1. Cut the cake into a 4×2-inch grid. (8 rectangular pieces) If preparing the dessert in individual servings, divide the cake into 16 pieces. Set aside.
  2. Select 16 individual serving bowls (or a trifle bowl or wide glass bowl with 4-5 quart capacity). (I used a variety of glasses and glass dessert dishes.)
  3. Spread 1/3 of the pudding on the bottom and layer with enough slices of the red velvet cake to cover the layer. (I used about 1/2 (slightly less) of each rationed slice of the cake, reserving crumbs for the top.)
  4. Add 1/2 of the sliced bananas (enough to cover the cake pieces) and 1/3 cup of the chocolate chips. (I used 1 tsp of chocolate chips per layer in each serving.)
  5. Repeat twice more. The second layer will be identical; the final layer will be pudding topped with a cake crumbs instead of pieces, and chocolate chips without (or with, if desired) banana slices.
  6. Cover with plastic wrap and refrigerate for 4 hours or overnight before serving.

Funfetti Mini Bundt Cakes

My daughter and I made these mini cakes as a birthday surprise for her friend. ❀ Sprinkles=Birthday over here. Using red, white, and blue sprinkles would make these cakes a fun and patriotic Fourth of July treat.

The recipe was adapted from thebittersideofsweet.com. They can be served for breakfast or dessert! 🙂

Yield: 4 mini cakes

For the Mini Bundt Cakes:

  • 1 cup all-purpose flour 
  • 1/2 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/2 cup sugar 
  • 1/4 teaspoon coarse salt 
  • 1 large egg 
  • 1/4 cup plain Greek yogurt (I used whole milk Greek yogurt)
  • 1 tablespoon milk (I used whole milk)
  • 2 tablespoons unsalted butter, melted 
  • 1 teaspoon pure vanilla extract 
  • 1/3 cup rainbow sprinkles 

For the Glaze:

  • 1/2 cup Confectioners’ sugar 
  • 1 to 1 1/2 tablespoons milk (I used 1 1/2 T whole milk)
  • 1/2 teaspoon pure vanilla extract 
  • rainbow sprinkles
  • gel food coloring, optional
  1. Preheat the oven to 325° F, preferably on convection. (My pan has a dark, non-stick interior finish. Set the oven to 350° F if using a pan with a light interior finish.)
  2. Spray 4 wells of a mini bundt cake pan with non-stick cooking spray. Set aside.
  3. In large bowl, whisk together flour, baking power, baking soda, salt, and sugar. Set aside.
  4. In medium bowl, whisk together milk, yogurt, and eggs. Stir in melted butter and vanilla and whisk until combined.
  5. Pour wet ingredients into dry ingredients. Slowly stir until just combined. 
  6. Fold in sprinkles. Avoid over stirring.
  7. Using a cookie scoop, distribute the batter into the 4 prepared wells of a mini bundt pan.
  8. Bake for 17 minutes in a convection oven, or for 20-25 minutes in a standard oven, or until edges are golden. A toothpick inserted in the center of the cake should come out clean or with a few moist crumbs.
  9. Remove from oven, leave cakes to cool in pan for 5 minutes.
  10. Remove cakes from pan and allow to completely cool on wire rack.
  11. Once cool, make the glaze. In a medium bowl add milk, Confectioners’ sugar, and vanilla. Whisk until smooth. Tint with food coloring, if desired.
  12. Drizzle glaze over cakes. Top with sprinkles.

Nigella Lawson’s Strawberry Sour Cream Streusel Cake

Every year, we make a double batch of strawberry shortcake cookies to share. This year, I had the intention of sharing this cake as well, but…oh my! We ate the entire cake (well, almost) in one sitting. Oops.

My husband said that it was one of his “favorites” and my son described it as “like our homemade strawberry ice cream- but warm.” ❀ It was slightly crispy on the outside, moist on the inside, and the strawberry filling oozed just perfectly.

The recipe was adapted from The New York Times, contributed by Nigella Lawson. I incorporated whole wheat pastry flour, unsalted butter, coarse salt, used homemade strawberry-vanilla bean jam in the filling, and modified the baking time.

Although similar to one of our favorites, warm strawberry crumb cake, it was different enough for me to justify indulging in both this strawberry season. 🙂

Yield: one 9-inch cake

For the Strawberry Purée:

  • 8 ounces strawberries
  • 3 tablespoons strawberry jam
  • 2 teaspoons cornstarch
  • 2 teaspoons pure vanilla extract

For the Cake:

  • vegetable oil or cooking oil spray, for greasing the pan
  • 1 cup whole wheat pastry flour
  • 1 cup plus 2 T all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda, sifted
  • scant 1/2 teaspoon coarse salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup sour cream
  • 1 large egg
  • 1 tablespoon pure vanilla extract

For the Crumb Topping:

  • 2 teaspoons Demerara or turbinado sugar

To Prepare Strawberry Purée:

  1. In a blender, combine strawberries and jam. (I used a Vitamix.)
  2. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth. Set aside.

To Prepare the Cake:

  1. Heat oven to 375 degrees, preferably on convection.
  2. Grease a 9-inch springform pan and place on a parchment paper-lined, rimmed baking sheet; set aside.
  3. In a large bowl, combine flours, sugar, baking powder, baking soda, and salt.
  4. Sprinkle in butter cubes and incorporate with a pastry blender until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside.
  5. Combine the sour cream, egg and vanilla in a glass measuring cup. Add to the large flour mixture. Mix well.
  6. Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven.
  7. Add the strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it.
  8. Cover with remaining cake mixture.

To Prepare the Crumb Topping and Bake:

  1. In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar or turbinado sugar.
  2. Stir with a fork to mix. Sprinkle evenly over cake.
  3. Bake cake until lightly golden, about 35 minutes in a convection oven or up to 45 minutes in a standard oven. (I baked mine for 37 minutes on convection.)
  4. Cool completely before serving. (We ate it warm! This may have created the oozing filling- which we loved.)

Strawberry-Cornmeal-Olive Oil Snacking Cake

My family really embraces strawberry season. We can’t get enough freshly picked Long Island berries! 🙂 After making our essential Strawberry-Vanilla Bean Jam, I made this super moist, coarse-textured snack cake which incorporated my special jam.

I baked the cake a day in advance and served it for dessert with homemade Fresh Strawberry Gelato. Yes, it was over the top! We ate the leftovers for breakfast. In retrospect, although it is sweet enough to be a dessert, I think that I would serve it for breakfast, or as a special snack with tea or coffee, next time. It was a wonderful breakfast- such a treat.

This recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I modified the baking time and used homemade jam. The jam sinks to the bottom of the cake and, with the granulated sugar coating, forms a crispy, caramelized crust. Yum.

Yield: One 13×9-inch sheet cake

  • 8 to 10 oz strawberries, hulled, thinly sliced lengthwise
  • 238 g (1 cup plus 3 T) granulated sugar, divided, plus more for pan
  • 1 tsp Kosher salt, plus more
  • 3/4 cup extra-virgin olive oil, plus more for pan (or use cooking spray for pan)
  • 188 g (1 1/2 cups) all-purpose flour
  • 60 g (1/2 cup) cornmeal, preferably finely ground
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup plus 2 T sour cream
  • finely grated zest of 2 lemons
  • 3 T freshly squeezed lemon juice
  • 2 tsp pure vanilla extract
  • 1/2 cup strawberry jam, stirred (original recipe recommends Bonne Maman Intense)
  1. Preheat oven to 350°, preferably on convection.
  2. Gently toss strawberries, 1 tablespoon of granulated sugar, and a pinch of coarse salt in a medium bowl. Let sit, stirring occasionally, until ready to use.
  3. Grease a 13×9-inch metal baking pan with oil or cooking spray. Line with parchment paper, leaving an overhang on 2 long sides.
  4. Grease parchment with oil or cooking oil spray. Generously sprinkle pan and parchment with sugar, tilting to coat pan in an even layer; tap out excess.
  5. Whisk flour, cornmeal, baking powder, baking soda, 200 g (1 cup) sugar, and 1 teaspoon coarse salt in a medium bowl.
  6. Whisk eggs, egg yolks, sour cream, lemon zest, lemon juice, and vanilla in a large bowl until well combined.
  7. Add dry ingredients to sour cream mixture and whisk gently to combine.
  8. Using a spatula, gradually fold in 3/4 cup oil until batter is smooth and homogenous with all of the oil incorporated.
  9. Scrape batter into prepared pan and spread evenly.
  10. Stir the strawberry jam to make more fluid. Using a small spoon, dollop jam onto surface. (I made 36 small dollops over the surface of the cake.) Using a butter knife or small offset spatula, gently swirl jam into batter.
  11. Arrange reserved strawberries on top of batter in even rows, touching at widest points. (You may have extra sliced berries; reserve for another use.) See note.
  12. Sprinkle all over with remaining 2 tablespoons of granulated sugar.
  13. Bake cake until risen and deeply bronzed with no damp spots in the middle, the sides begin to pull away from the pan, and a tester inserted into the center comes out clean, about 30 minutes in a convection oven or up to 40–45 minutes in a standard oven.

Note: Because the strawberries will shrink and sink a bit during baking (how much depends on their size and sweetness), make sure they’re placed shoulder to shoulder on top of the batter. (My design didn’t hold up very well during the baking process but no one seemed to mind.)

Do Ahead: Cake can be made 4 days ahead. Cover with foil or plastic wrap and store at room temperature.

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