Gooey on the inside, crispy on top, and buttery all over, this cake is easy enough to make at the last minute — and delicious enough to add to your I-wanna-make-it-again-and-again recipe box.
How To:
- Preheat the oven to 350°F. Grease the springform pan with butter and dust with flour.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a small bowl, combine the melted butter, sour cream, rum, vanilla extract, and lemon zest. Whisk together until smooth.
- In a large bowl, combine the eggs, egg yolk, and sugar. Whisk together until very pale and thick, about 1 minute.
- Whisk the rum butter into the eggs until combined, then fold the dry ingredients into the batter until smooth.
- Transfer the batter to the springform pan and chill in the refrigerator for 10 minutes.
- Layer the sliced strawberries on top of the batter, letting the slices overlap slightly. Sprinkle the strawberries with some sugar.
- Bake the cake until golden brown on the edges and lightly golden on the top, 45 to 50 minutes. Note: the center of the cake should still be moist if tested with a toothpick.
- Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes. Unmold the cake and let cool completely. Enjoy!
Recipe source: Bon Appétit