Strawberry-Olive Oil Corn Cake
Strawberry-olive oil corn cake is a tender, rustic cornmeal cake topped with jammy baked strawberries and bright citrus notes. Made with extra-virgin olive oil, orange zest, and cinnamon, this slightly sweet cake has a moist crumb and warm, bakery-style flavor that works beautifully for brunch, dessert, or afternoon coffee. The strawberries caramelize against a brown sugar base as the cake bakes, creating a naturally glossy fruit layer when inverted. Enjoy warm or at room temperature with a dusting of powdered sugar for an easy spring and summer centerpiece.
Tasty Team
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
20 minutes
20 min
Cook Time
55 minutes
55 min
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
20 minutes
20 min
Cook Time
55 minutes
55 min
Ingredients
for 12 servings
- cooking spray
- 1 cup all-purpose flour
- 1 cup fine-ground cornmeal
- 1 ¾ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1 cup cane sugar
- 1 teaspoon orange zest
- ½ cup unsalted butter, melted, divided
- 3 large eggs
- 1 cup whole milk
- ¼ cup extra-virgin olive oil
- 1 teaspoon vanilla extract
- 2 tablespoons light brown sugar
- 2 cups fresh strawberries, sliced ¼-inch thick, plus more for garnish
- powdered sugar, for dusting (optional)
Nutrition Info
- Calories 173
- Fat 4g
- Carbs 29g
- Fiber 50g
- Sugar 13g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C). Coat the inside of an 8-inch round cake pan with cooking spray. Line the bottom of the pan with a fitted piece of round parchment paper. Set aside.
- Stir together the flour, cornmeal, baking powder, cinnamon, and salt in a large bowl; set aside. Place the cane sugar and orange zest in a small bowl; using your hands, rub the zest into the sugar until well combined. Whisk the sugar zest into the flour mixture. Set aside.
- Pour ½ tablespoon of the melted butter into a small bowl, and reserve for the cake pan. Whisk together the eggs, milk, olive oil, vanilla, and remaining melted butter in a medium bowl until smooth. Add the egg mixture to the flour mixture, and stir together just until combined. Set aside.
- Lightly brush the parchment paper in the cake pan with the reserved ½ tablespoon melted butter, then sprinkle with the brown sugar. Arrange the sliced strawberries inside the pan to fully cover the bottom.
- Pour the batter over the prepared strawberries in the cake pan. Bake for 45–50 minutes, until a skewer or toothpick inserted in the middle of the cake comes out clean.
- Remove from the oven, and transfer the cake pan to a wire rack. Let cool for 15 minutes. Invert the cake onto a serving dish, then remove and discard the parchment paper.
- Let the cake cool for 10 minutes. Top with a dusting of powdered sugar and fresh strawberries, if desired. Serve warm or at room temperature. Store in an airtight container in the refrigerator for up to 5 days.
- Enjoy!
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