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)
- Preheat oven to 350°, preferably on convection.
- 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.
- Grease a 13×9-inch metal baking pan with oil or cooking spray. Line with parchment paper, leaving an overhang on 2 long sides.
- 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.
- Whisk flour, cornmeal, baking powder, baking soda, 200 g (1 cup) sugar, and 1 teaspoon coarse 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 sour cream mixture and whisk gently to combine.
- Using a spatula, gradually fold in 3/4 cup oil until batter is smooth and homogenous with all of the oil incorporated.
- Scrape batter into prepared pan and spread evenly.
- 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.
- 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.
- Sprinkle all over with remaining 2 tablespoons of granulated sugar.
- 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.