STRAWBERRY SNACK CAKE RECIPES
STRAWBERRY SNACK CAKE RECIPE - FOOD.COM
Make and share this Strawberry Snack Cake recipe from Food.com.
Total Time 30 minutes
Prep Time 0S
Cook Time 30 minutes
Yield 1 cake, 9 serving(s)
Number Of Ingredients 14
Steps:
- Mix together flour, sugar, baking soda, baking powder, and salt.
- Add yogurt, vanilla, water, milk, and lemon juice. Mix until just blended - do not overmix!
- Pour into oiled 8x8-inch pan and bake at 350 F until a toothpick comes out clean, about 30 minutes. Remove and allow to cool completely.
- Combine strawberries, cornstarch, sugar, and water in a saucepan. Cook over medium-high heat until sauce boils and thickens.
- Spread over top of cake. May be served warm or chilled.
Nutrition Facts : Calories 234.7, FatContent 1.2, SaturatedFatContent 0.5, CholesterolContent 3.1, SodiumContent 291.5, CarbohydrateContent 53.2, FiberContent 1.7, SugarContent 30.7, ProteinContent 3.6
STRAWBERRY SNACKING CAKE RECIPE | BON APPÉTIT
Don’t be surprised at how quickly this olive oil and cornmeal-enriched sheet cake will disappear. The strawberry flavor comes from a swirl of jam and a pretty layer of sliced berries on top. Because the strawberries will shrink and sink a bit during baking, make sure they’re placed shoulder to shoulder on top of the batter.
Provided by Sarah Jampel
Yield Makes one 13x9" cake
Number Of Ingredients 15
Steps:
- 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 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.
- 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.
- 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.
- 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.
- Do Ahead: Cake can be made 4 days ahead. Cover with foil and store at room temperature.
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Category Dessert, Treat
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