Strawberry Jam Layered Cornmeal Pound Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2/3 cup cornmeal
- 1/8 teaspoon kosher salt
- 4 tablespoons unsalted butter, softened
- 3/4 cup C&H® Granulated Sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/3 cup sour cream
- 1/2 cup plus 1 tablespoon crème fraiche or sour cream
- 6 tablespoons strawberry jam
- 1 pint fresh strawberries
- C&H® Confectioners Sugar (for dusting)
Preheat oven to 350°F. Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Mix together the flour, baking powder, cornmeal and salt in a bowl.
In a separate bowl, with an electric mixer, beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition; stir in the vanilla.
With the mixer on low speed, add the dry ingredients, alternately with the sour cream, mixing well after each addition. Spread the batter into the loaf pan.
Bake for 30 to 35 minutes, until a skewer inserted in the middle comes out clean. Cool to room temperature on wire rack. Remove loaf from pan by running a knife around the inside edge and inverting the loaf onto a cutting board.
With the cake upside down, cut horizontally into 4 pieces with a serrated knife. These will become the layers.
Place the bottom layer of cake on a platter or large plate. Spread 3 tablespoons of crème fraiche or sour cream on top, and cover with 2 tablespoons of strawberry jam. Repeat the process with the next 2 layers, placing the fourth and final layer on top.
Just before serving, dust with confectioners' sugar and place some sliced strawberries in a row down the center of the cake. Cut the cake vertically into 6 pieces. Serve with the remaining strawberries.
Featured by Chef Emily Luchetti.
You can refrigerate the finished cake for up to 2 hours. The cake itself may also be made a day ahead. Wrap in plastic and store at room temperature. Layer the crème fraiche and jam the day you serve it.