Strawberry Custard Cake

Prep time
20 min
Cook time
50 min

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:

  1. Preheat the oven to 350°F. Grease the springform pan with butter and dust with flour.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a small bowl, combine the melted butter, sour cream, rum, vanilla extract, and lemon zest. Whisk together until smooth.
  4. In a large bowl, combine the eggs, egg yolk, and sugar. Whisk together until very pale and thick, about 1 minute.
  5. Whisk the rum butter into the eggs until combined, then fold the dry ingredients into the batter until smooth.
  6. Transfer the batter to the springform pan and chill in the refrigerator for 10 minutes.
  7. Layer the sliced strawberries on top of the batter, letting the slices overlap slightly. Sprinkle the strawberries with some sugar.
  8. 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.
  9. 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

Made with love + simple ingredients