Description
A soft and moist strawberry swirled cake layered with sweet strawberry jam and topped with a smooth vanilla glaze that gently soaks into every bite. Perfect for brunch, dessert, or anytime you want a fruity twist on a classic comfort cake.
Ingredients
Units
Scale
- 2 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup sour cream
- 1 cup unsalted butter, melted
- 1 tablespoon vanilla extract
- 1 cup strawberry jam
- 2 cups powdered sugar
- 3 tablespoons milk
Instructions
- Preheat oven to 350°F and lightly grease a 9×13 inch baking pan.
- In a large bowl, mix melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture and mix until just combined.
- Pour half of the batter evenly into the prepared baking pan.
- Spoon strawberry jam over the batter in small dollops.
- Add the remaining batter on top and gently swirl with a knife to create a marbled effect.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- In a small bowl, whisk powdered sugar and milk until smooth to form the glaze.
- Pour the glaze over the slightly warm cake and allow it to set before slicing and serving.
Notes
- Use room temperature eggs and sour cream for a smoother batter.
- Do not overmix the flour to keep the cake tender.
- Let the glaze sit for at least 15 minutes before slicing for clean cuts.
- Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
