• Susie Csorsz Brown

Strawberry Snacking Cake

Many people don't think of olive oil as something to add to a cake. It is a lovely addition, though, and adds a pleasant fruitiness that is especially nice with a cornmeal crunch and tangy fruit.


Strawberry Snacking Cake


Yields: One 13x9" cake


Ingredients


8 oz. strawberries, berries, or mango, or your favorite tangy fruit (cleaned, hulled, etc, thinly sliced lengthwise)

1 T + 1/4 cup + 1 T demerara sugar, divided

1/2 cup sugar

Kosher salt

¾ cup extra-virgin olive oil, plus more for pan

1½ cups all-purpose flour (or white wheat flour)

½ cup fine-grind cornmeal

½ tsp. baking powder

½ tsp. baking soda

3 large eggs

2 large egg yolks

½ cup plus 2 Tbsp. plain greek-style yogurt

Finely grated zest of 1 lemons

3 Tbsp. fresh lemon juice

2 tsp. vanilla extract

½ cup jam, some sort of complementary flavor to the berry/fruit used (preferably Bonne Maman)


DIRECTIONS

Preheat oven to 350°.


Gently toss fruit, 1 Tbsp. demerera sugar, and a pinch of salt in a medium bowl. Let sit, stirring occasionally, until ready to use.


Grease a 13x9" pan with oil. Set aside.


Whisk flour, cornmeal, baking powder, baking soda, 1/2 cup sugar, and 1 tsp. salt in a medium bowl. Whisk 1/4 cup demerera sugar, eggs, egg yolks, yogurt, 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 ¾ cup oil until 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 fruit on top of batter, scattering all over the top, so every bite will have some fruit. Sprinkle all over with 1 T demerera 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, 30-40 minutes.


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

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