Recipe by Sarah Jampel, Bon Appetit
The strawberry flavour comes from a swirl of jam and a pretty layer of sliced berries on top. Because the strawberries will shrink and sink a bit during baking, make sure they’re placed shoulder to shoulder on top of the batter.
Strawberry snacking cake
8 oz. strawberries, hulled, thinly sliced lengthwise
1 cup plus 3 Tbsp. sugar, divided, plus more for pan
¾ cup extra-virgin olive oil, plus more for pan
1½ cups (180 g) all-purpose flour
½ cup (60 g) fine-grind cornmeal
½ tsp. baking powder
½ tsp. baking soda
3 large eggs
2 large egg yolks
½ cup plus 2 Tbsp. sour cream
Finely grated zest of 2 lemons
3 Tbsp. fresh lemon juice
2 tsp. vanilla extract
½ cup strawberry jam
Preheat oven to 350°.
Gently toss strawberries, 1 Tbsp. sugar, and a pinch of salt in a medium bowl.
Let sit, stirring occasionally, until ready to use.
Grease a 13x9" pan with oil. Line with parchment paper, leaving an overhang on 2 long sides. Grease parchment with oil. 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, 1 cup sugar, and 1 tsp. 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 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 strawberries on top of batter in even rows, touching at widest points.
Sprinkle all over with remaining 2 Tbsp. 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.
Feature Image: Chelsie Craig; Food Styling: Yekaterina Boytsova, Bon Appetit