Spring and summer are the perfect time to go to your local farmers market and snatch up all the wonderful produce. Visiting my local farmers market is one of my favorite pastimes in the summer. There is nothing better than knowing you are buying fresh, quality fruits and veggies at affordable prices while contributing to the local economy. (I will go into that more on my next post.)
Once you’ve acquired fresh produce, you can add it seamlessly to your summer grilling routine. While juicy burgers, steaks, and even vegetables are classic summer staples, did you know that you can also grill fruits like peaches, pears, pineapple, or watermelon? The grilling process caramelizes the natural sugars, making the fruits even more sweet and delightful.
On a recent trip to my farmers market, the beautiful color and smell of the fresh strawberries (as well as a dozen other little prizes) caught my eye. The jewel-like strawberries inspired me to make this recipe. I love the name “Strawberry Snacking Cake,” since that is exactly what it is. It looks beautiful and tastes incredible.
Strawberry jam is swirled into the middle of this cake, giving it additional sweetness and a lovely surprise when you cut into it. The lemon juice and zest add a citrusy zip, and the sour cream gives it creamy goodness. There is a good dose of vanilla which brings a savory essence. This is an extraordinary dessert to bring to any summer celebration. It is so easy to prepare, yet people will think you were baking all day. Put this on your “must try” list–you won’t be sorry!
This recipe is courtesy of Bonappetit and serves 6 to 8 people who will eat every last morsel of this summery treat.
Ingredients for Strawberry Snacking Cake:
8 ounces strawberries, hulled and thinly sliced lengthwise
1 cup plus 3 tablespoons sugar, divided, plus more for the pan
Kosher Salt
3/4 cup extra-virgin olive oil, plus more for pan
1 1/2 cups all-purpose flour
1/2 cup fine-grind cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 large eggs
2 large egg yolks
1/2 cup plus 2 tablespoons sour cream
Finely grated zest of 2 lemons
3 tablespoons fresh lemon juice
2 teaspoon vanilla
1/2 cup strawberry jam
Preheat oven to 350 degrees F.
Gently toss strawberries, 1 tablespoon sugar, and a pinch of salt in a medium bowl.
Let sit, stirring occasionally, until ready to use.
Grease a 13 x 9-inch pan with oil.
Line with parchment paper, leaving an overhang on the 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 teaspoon 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.
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 tablespoons of sugar.
Bake, until risen and deeply bronzed with no damp spots in the middle and a tester inserted into the center of the cake comes out clean, 40 to 45 minutes.
Do ahead: Cake can be made 4 days ahead. Cover with foil and store at room temperature.
It’s that simple!
My garden is starting to grow beautifully after all that rain!
