Strawberry and cornmeal is a match made in spring-dessert heaven. This cake is not too sweet, with lots of contrasting texture from the toothsome cornmeal and the soft berries. The olive oil keeps the cake fresh for days, and if you’ve never had an olive-oil-based glaze, are you in for a treat. It’s very olive oil-forward, in a fruity, slightly peppery way—the perfect foil to the deliciously corny, berry-studded cake.
Preheat the oven to 350°F. Grease an 81⁄2×41⁄2-inch loaf pan with olive oil. Line the bottom with a sheet of parchment paper that extends up and over the long sides of the pan.
In a large bowl, whisk the sugar, the 1/2 cup oil, and vanilla for 30 seconds. Whisk in the eggs, one at a time, then the sour cream. Sprinkle the baking powder, baking soda, and salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour, cornmeal, and strawberries just until the last streak of flour disappears. Scrape batter into the prepared pan.
Bake until a skewer inserted into the center of the cake comes out with a moist crumb or two, about 65 to
70 minutes, rotating halfway through baking time.
Cool on a wire rack until you can safely lift the cake out of the pan using the parchment overhang, about 20 minutes.
Cool on wire rack to room temperature.
When the cake has cooled, in a small bowl, whisk together confectioners’ sugar, salt, oil, and the water, adding more water or sugar, if necessary, until you have a thick, pourable glaze. Drizzle the glaze over the cake. Let stand 20 minutes before slicing.
The cake will keep wrapped in plastic wrap at room temperature for up to 3 days.
Delicious and different way to enjoy fresh strawberries. Nice recipe.
Fantastic Strawberry cake. 5 Stars. Thank you for providing this recipe. By Gregg L. Friedman MD
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