I’m obviously on a strawberry kick because this is my second post in a row utilizing these luscious red berries. What can I say? We are suckers for strawberries around these parts and my new obsession is baking with them. Believe it or not up until recently, I never even baked a cake using fresh strawberries. Craazaaay!
Anyway, last week I was in the mood for a breakfast-y type of cake, one that wasn’t too sweet—something that would be delicious served for brunch or dessert. I decided to develop a cornmeal cake because I knew the texture of the cornmeal would be a nice savory balance to the sweetness of the berries. Turns out, cornmeal produced a lovely sturdy cake with an equally delicious earthy, chew. This cake also has olive oil and sour cream in it—both ingredients help to make the cake incredibly moist and it stays that way for days and days. Also, the olive oil gives it a gorgeous golden color and is really just perfect for this cake.
I recommend you make this cake ahead of time because it really only gets better as it hangs out. I’m actually thinking of making this again for Mothers Day as a treat for my mama (how’s that for thinking ahead?!) because she tried a piece during testing mode and has not stopped raving about it since then (a biggie for me since this gal is a tough critic!!). My Strawberry, Sour Cream, Cornmeal Cake is the perfect make-ahead sweet for Breakfast, Brunch or Dessert. Serve with a cold glass of milk or a steaming cup of coffee. Oh yeah, and put your feet up while you’re at it. You deserve it!