Photo Credit:Bon Appétit
Don’t be surprised at how quickly this olive oil and cornmeal-enriched sheet cake will disappear.
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This was disappointing, it was not bad but it wasn’t amazing. I was excited by the reviews but ultimately just kinda like a weird spin on cornbread. Made it a day ahead and don’t think that really helped, I actually think it made it a whole lot uglier. I might recommend this as an interesting side for a barbecue. Definitely not Saturday night dessert.
When I added the 3/4 cup of oil it felt like way too much. I’m wondering if anyone has tried it will less oil? It is really good.
Los Angeles, CA
warning: i modified the recipe based on what i had on-hand. made this yesterday, as i had fading strawberries. I didn’t have cornmeal (i know, who doesn’t have cornmeal in the pantry?!?) so i used 1/2c of almond flour for texture. reduced sugar to 1/2c, with preserves, final result was plenty sweet. used cherry preserves, as i already had a jar open. all this to say… this is a tasty, low effort, forgiving recipe. feel free to riff on it, still comes out great.
Made this delightful cake this morning and brought it to the emergency room nurses to celebrate Nurse’s Week…everyone thought it was stupid delicious. It’s lovely for a brunch/tea time offering. I missed the part where it gets better overnight…will have to make another one. Mine didn’t brown really well so I put the broiler on and got some nice carmelization on top. This is a keeper!
I could eat this forever! Used 1/2 cup of sugar in the batter. The second time I made this, I replaced the strawberries with rhubarb. Perfect. So tart. I used the strawberry jam brand the recipe recommended and it didn’t sink to the bottom.
This is a straightforward, easy and fun cake to make. I subbed semolina for cornmeal and it worked fine. I took care to cut the strawberries thinly, and they didn’t sink, but you’re not going to get perfectly even slices like in the picture if you’re working with the exact quantity of strawberries, because some slices from the edges of the fruit will be smaller. By the time it came to use them, they were breaking down and a bit mushy, so picking out the best slices was a bit tricky. It was still pretty though, just not as picture perfect. I stirred the jam to make it more workable before i dolloped it, and it sank, but it doesn’t really matter. I served it with a skoosh of cream, and the lemony flavour came through wonderfully.
It looked exactly like the picture! It is so good and it is gone. I was sure I would have to share it all over the neighborhood but we just were not letting it go. I used a tiny bit of dark brown sugar on the bottom. Yum. My berries did not sink, nor did the jam. The jam needs to be stirred up a bit before you add it in little bits and then slowly swirl. Medium slices of berries need to be put down ever so gently. Know your oven, this is paramount.
I thought this cake was good for what kind of cake it is. It’s a bit grittier than a normal cake due to the cornmeal and obviously doesn’t have frosting which makes it drier. I did find it quite sweet, but I thought it paired nicely with black tea or coffee. I ended up substituting yogurt for the sour cream which seemed to work fine. I’d make it again if I was bored on a rainy weekend.
I live at 5000+ ft altitude so I adapted the recipe by using less baking powder/soda and a little less sugar and it turned out great! My strawberries were actually pretty crappy but they were great for this purpose (I imagine that the reviewers who complained it was too sweet had very ripe berries and very sweet jam) and the amount of sugar was spot on for my jam/berries. Taste yours to make sure! I like that the cornmeal gave the cake texture but my husband wasn’t a fan of its crunch, it is more like a “snack” cake than a traditonal “cake cake.” It reminds me of a jello poke cake but more fancy and less sweet. Would be so good with some whipped cream.
An easy, tasty, and lovely recipe. I followed it as written, and the cake came together in about 20 mins. I baked it for 35 mins and it came out perfectly. I think I’ll go heavier on the lemon zest next time.
Los Angeles, CA
Somehow this defaulted to a 5 star. I would rate a 4 on how the instructions are written. 1- You don’t need the parchment paper. 2- make sure in step 3 to watch for dry ingredients and don’t mix the wet stuff with the dry until blended ~ if you bake and read at the same time, it’s easy to make it all at the same time in one bowl. It came out fine nevertheless. 3- definitely let it sit a night. 4- they refer to jam, the instructions said to just sugar the strawberries and let them sit. Not sure if the should have been stewed. 5- depending on how sweet your strawberries are, you may wish to add or delete sugar. 4- serve with a scoop of vanilla ice scream. Easy to make ~ enjoy
This is a great brunch/tea cake. If you make as written, you will not be disappointed. Making in advance is a must. I made the night before I served it. I recommend 2 days/nights before as it gets better. It is sweet. I would reduce the sugar by a quarter cup and double the jam. I may try to alter the flour to cornmeal ratio for more texture next time around.
This cake is fantastic. Make it as it is written and you will not be disappointed. Also, it’s crazy easy.
San Diego, CA
This cake is stupid delicious. It was gone in 48 hours. Did my jam sink? Sure. Do I care? No. I’m too busy licking the dish.
Made recipe with one sub, whole milk yogurt for sour cream. Was way too dry. Shocking since it had all that olive oil and eggs. Disappointed
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