Strawberry Cornbread Cake

🧂 Ingredients

• 8 ounces fresh strawberries

  = 1.5 cups after slicing
• powdered sugar, for dusting pan
• 1¼ cups all purpose flour
• 3/4 cup self rising cornmeal

  see below for substitution
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup granulated sugar
• 1 stick butter, melted

  = 8 tablespoons before melting
• 1/3 cup sour cream

  at room temperature
• 1/4 cup whole milk
• 2 teaspoons vanilla
• 1 medium lemon

  to be zested and juiced
• 2 large eggs, beaten

  at room temperature
• 2 Tablespoons granulated sugar, for topping

Instructions

• 1 Preheat oven to 350° Fahrenheit.
• 2 Grease or spray a 9 inch round cake pan and dust with powdered sugar.
• 3 Wash and cap the strawberries. Cut half of the strawberries into halves, and
  quarter the remaining berries. Set aside.
• 4 In a medium bowl, whisk together flour, cornmeal, baking soda and salt. Set
  aside.
• 5 In a large bowl, whisk together the sugar, melted butter, sour cream, milk, and
  vanilla until smooth. Zest the lemon into the bowl and stir in all of the juice.
• 6 Stir in the beaten eggs until incorporated.
• 7 Stir the flour mixture into the wet ingredients just until combined. Batter will
  be thick.
• 8 Pour the batter into the pan and gently spread to level.
• 9 Top with the strawberries, pressing half of them into the batter and leaving
  half floating on top. Sprinkle the top of the cake with 2 tablespoons granulated
  sugar.
• 10 Bake on 350 degrees Fahrenheit for 35 to 45 minutes, or until edges are golden
  brown and a toothpick inserted comes out clean.
• 11 Let cake stand in the pan for 15 minutes, then guide a spatula or small knife
  around the edges to remove. Tip out then immediately turn right side up so the
  berries are on top again. Serve warm or at room temperature.
• 12 Store cooled leftover cake in an airtight container at room temperature for 2
  days, or in the fridge for up to 4 days.

Nutrition Info