Jam Stuffed Olive Oil Cake

in ,

Ingredients:

  • 8 oz. strawberries, hulled, thinly sliced lengthwise

  • 1 cup plus 3 Tbsp. sugar, divided, plus more for pan

  • Kosher salt

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

  • 1½ cups (180 g) all-purpose flour

  • ½cup (60 g) fine-grind cornmeal

  • ½tsp. baking powder

  • ½tsp. baking soda

  • 3 large eggs

  • 2 large egg yolks

  • ½ cup plus 2 Tbsp. sour cream

  • Zest of 2 lemons

  • 3 Tbsp. fresh lemon juice

  • 2 tsp. vanilla extract

  • ½ cup Cellar Door Strawberry Preserves

Steps:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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