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Strawberry and Jam Olive Oil Cornmeal Cake

Strawberry and Jam Olive Oil Cornmeal Cake

This little ditty was breed, as most inventions are, from necessity! I needed to bring a dessert to a church picnic that was didn’t require a fork/plate and would hold up without refrigeration. Not always an easy task in the summer time, on a day that was as hot as Hades.

Oh and did I also mention that I only had about 2 hours, to pull this off!?!

I let google whisk my imagination away and was intrigued by a recipe I found on Bon Appetit for a Strawberry Snacking Cake. I tweaked it a little bit, to fall in line with the ingredients that I had available and got to baking:

Cut into bite sized little squares, this cake is like a sweet cross between a spongecake and cornbread, with with fruity ribbons of strawberry jam and fresh strawberry slices to make it ever-so appealing to the eyes. I am please to report that not 1 crumb was left behind that day, my friends. Not one single cornmealy crumb!

Strawberry and Jam Olive Oil Cornmeal Cake

Prep Time 15 mins
Cook Time 1 hr 45 mins
Servings 12
Calories 344 kcal

Ingredients
  

  • 8 oz. strawberries hulled, thinly sliced lengthwise
  • 1 cup plus 3 Tbsp. sugar divided
  • ¾ cup extra-virgin olive oil plus more for pan
  • cups all-purpose flour
  • ½ cup fine-grind cornmeal
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp plus a pinch Kosher salt divided
  • 3 large eggs
  • 2 large egg yolks
  • ½ cup Greek Yogurt
  • Finely grated zest of 1 lemon
  • 3 Tbsp. fresh lemon juice
  • 2 tsp. vanilla extract
  • ½ cup strawberry jam

Instructions
 

  • 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 13×9″ pan with oil. Line with parchment paper, leaving an overhang on 2 long sides. Grease parchment with oil.
  • Whisk flour, cornmeal, baking powder, baking soda, 1 cup sugar, and 1 tsp. salt in a medium bowl.
  • Whisk eggs, egg yolks, greek yogurt, lemon zest, lemon juice, and vanilla in a large bowl until well combined.
  • Add dry ingredients to wet mixture and whisk gently to combine. Using a spatula, gradually fold in ¾ cup oil until batter is smooth and all of the oil is 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.
  • Bake cake until risen and deeply bronzed with no damp spots in the middle and a tester inserted into the center comes out clean, 40–45 minutes.

Notes

*Nutrition values are rough estimates. 

Nutrition

Serving: 50gSodium: 369mgCalcium: 57mgVitamin C: 13.8mgVitamin A: 125IUSugar: 25gFiber: 1gPotassium: 126mgCholesterol: 74mgCalories: 344kcalSaturated Fat: 3gFat: 16gProtein: 5gCarbohydrates: 46gIron: 1.6mg
Tried this recipe?Let us know how it was!

If you like this recipe try my Lemon Bars or my Toasty Nutella S’mores Cookie Bars

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