Summertime Strawberry Jam Cake

Ingredients

• 8 oz strawberries, hulled and thinly sliced lengthwise
• ¾ cup + 3 tbsp granulated sugar, divided
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 3 eggs
• 1 cup sour cream, or Greek yogurt
• ½ cup Imperfect Foods Olive Oil
• zest of 2 lemons
• 3 tbsp lemon juice
• 2 tsp vanilla extract
• ½ cup strawberry jam

Directions

1. Preheat oven to 350℉.
2. Gently toss strawberries in 1 tbsp sugar and a pinch of salt in a medium bowl. Set aside and let sit.
3. Grease a 9” springform cake pan and sprinkle a pinch of sugar evenly across the surface and on the sides
4. In a small bowl, whisk together flour, baking powder, and salt. Set aside
5. Beat together 3 eggs and ¾ cup sugar on high speed until the mixture is light yellow and thick, about 5 minutes.
6. Add sour cream, oil, lemon zest, lemon juice, and vanilla to the egg mixture and beat on low speed until fully incorporated.
7. While the mixer is running, add the flour mixture into the batter, add a ⅓ of the mixture at a time. Mix until just combined. Do not over-mix.
8. Pour batter into the prepared pan and spread evenly. Use a spoon to dollop jam over the surface and use a knife to gently swirl jam into the batter. Lightly press fresh strawberries into the top of the batter in a pattern. Sprinkle the top with the remaining 2 tbsp of sugar.
9. Bake cake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 15-20 minutes before removing the ring.

Recipe Notes and Variations

• If you happen to have raspberry, blackberry, or another kind of jam but no strawberry, feel free to turn this cake into a mixed berry moment.
• You never need a reason to make a cake. To simply have cake is a good enough reason in our opinion. But in case you’d like one, how about making it the centerpiece for your Sustainable Tablescape?