Strawberry Sumac Cake

Published June 8, 2022

Total Time: 1 hour 15 minutes

Ingredients

For the Strawberry Macerate

• 1 cup (150g) hulled strawberries, chopped into 1-inch pieces (for batter)

• 1 teaspoon ground sumac

• 1 teaspoon granulated sugar

• ½ teaspoon almond extract

For the Cake Batter

• 1 cup (240ml) olive oil + 1 tablespoon olive oil (total 255ml/245g)

• 2 cups (256g) all-purpose flour

• 1 cup (152g) stone-ground yellow cornmeal

• ½ teaspoon kosher salt (e.g., Diamond Crystal)

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• 3 large eggs (room temperature, if possible)

• 1 cup (200g) granulated sugar + 2 tablespoons (25g) granulated sugar (total 225g)

• ½ cup (120ml) half-and-half (or heavy cream for richness, optional)

For Garnish & Final Glaze

• 1 cup (150g) hulled strawberries, halved (for the top decoration)

• ¼ teaspoon ground sumac

Preparation Instructions

Step 1: Macerate the Strawberries

Combine the 1-inch chopped strawberries, 1 teaspoon ground sumac, 1 teaspoon granulated sugar, and almond extract in a small bowl. Gently toss to coat, then cover and let macerate at room temperature for 15–20 minutes. This softens the berries and infuses them with tart-sweet sumac notes, creating a flavorful base for the batter.

Step 2: Preheat & Prepare the Pan

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan with 1 tablespoon olive oil. Line the bottom with parchment paper for non-stick release (recommended for standard pans).

Step 3: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cornmeal, salt, baking soda, and baking powder until thoroughly blended. This ensures even distribution of leavening agents for a light, tender crumb.

Step 4: Emulsify Eggs & Sugar

Using a stand mixer (with whisk attachment) or handheld mixer, beat the 3 eggs and 1 cup sugar on medium-high speed for 3–4 minutes until pale yellow, thick, and ribbon-like (when the whisk is lifted, batter falls in slow, distinct ribbons that retain shape).

With the mixer running, slowly stream in the remaining 1 cup olive oil. Beat on high until fully emulsified, creating a glossy, airy base.

Step 5: Combine Dry & Wet Ingredients

Reduce mixer speed to low. Add dry ingredients in 3 portions, alternating with half-and-half (1/3 dry mix + 1/3 half-and-half; repeat twice). Mix until just combined to avoid overdeveloping gluten.

Using a spatula, gently fold in the macerated strawberries and their juices. Do not overmix—preserve strawberry chunks for texture.

Step 6: Pour & Top with Strawberries

Transfer batter to the prepared pan, smoothing the surface. Arrange halved strawberries decoratively on top, pressing them lightly into the batter to anchor them during baking.

Step 7: Bake Until Done

Bake 50–65 minutes, rotating halfway for even color. The cake is ready when golden-brown and a toothpick inserted into the center emerges with moist crumbs (not wet batter). If the top browns too quickly, cover loosely with foil.

Step 8: Cool & Finish with Sumac Sugar

Let the cake cool in the pan for 20 minutes. Prepare sumac sugar by mixing 2 tablespoons sugar with ¼ teaspoon ground sumac.

Once warm (but not hot), sprinkle sumac sugar evenly over the top. Transfer to a wire rack to cool completely before serving.

Community Feedback & Recipe Tips

• Sumac Harvest: “I use my front-yard sumac for recipes—it’s stunning in the garden with burning bush-red foliage. Don’t miss making hibiscus-like iced tea from the berries!”

• Strawberry Quantity: “2 cups (10 oz) is too little. Next time, use a pound (16 oz) for deeper flavor.”

• Adjustments: “Added extra chopped strawberries and sumac for more tartness. Came out like a clafoutis with a cornbread twist.”

• Pan Variations: “A 9.5” tube pan or 8” springform (half recipe) works. Bake 55–60 minutes, checking for springy texture.”

• Calorie Note: “One slice (8 portions) has ~614 calories—enjoy mindfully!”

Store leftover cake in an airtight container at room temperature for 1 day or refrigerated for up to 4 days.