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People should stop by more often. When we think of hosting, we often immediately think of special occasions or holidays. But what if a friend texts you and says, “I’m in the neighborhood. Can I come over to see you later in the afternoon?” You reply, “Sure, sure. Just don’t mind the pile of laundry on the couch.”
Instead of dropping everything you’re doing and folding, think about what you have in the house for a snack or something sweet. It can be something simple like crackers, cheese, and soda with ice. But if you’re in the mood to make something a little more special, try this cake, which is both a snack and a sweet treat.
Have it as a dessert with vanilla ice cream in the evening, enjoy it for breakfast with yogurt and fresh berries, or leave it on the counter for a bite anytime. There’s no better way to welcome someone into your home than to ask, “Would you like some cake?”
Ingredients for Corn & Strawberry Popby Cake
Polina Tankirevich / Pexels
- Nonstick cooking spray
- 12 ounces strawberries (stalks removed and cut into quarters)
- ⅔ cup plus 2 tablespoons sugar, plus more for sprinkling
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs, at room temperature
- ⅔ cup sour cream or plain full-fat Greek yogurt (room temperature)
- 2 teaspoons pure vanilla extract
- 1.5 cups all-purpose flour
- 1/2 cup medium ground cornmeal
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup fresh corn kernels
How to make Corn & Strawberry Popby Cake
Carolina Kaboompix / PEXELS
1. Place a rack in the center of the oven and preheat to 350°F. Coat a 9-inch round or square cake pan or springform pan with cooking spray. If using a round pan, line the bottom with parchment paper. If using a square pan, allow some parchment paper to hang over the edges.
2. In a small bowl, combine 1 cup strawberries with 2 tablespoons sugar. Set aside to let the mixture blend.
Felicity Thai / PEXELS
3. Beat the butter and ⅔ cup sugar in a large bowl with a hand mixer on medium-high speed for 5 to 7 minutes until light and fluffy. Scrape down sides of bowl as needed. With the mixer on medium speed, add the eggs, one at a time, beating until creamy. Add the sour cream and vanilla and mix until just combined. Add the flour, cornmeal, baking powder, and salt and mix over low heat until just combined (streaks of flour will still remain). Switch to a spatula or wooden spoon and beat in the unmacerated strawberries and corn until just combined.
Photo by Emma Fishman, excerpted from Big Night: Dinners, Parties, and Dinner Parties by Catherine Lewin
4. Pour the batter into the prepared pan. Spoon the soaked strawberries and all their juices over the batter and sprinkle with sugar.
5. Bake for 60 to 70 minutes, rotating the pan halfway through baking, until the cake is puffed and golden, pulling away from the sides of the pan and a test stick inserted into the center comes out with just a few moist crumbs attached. Cool for 20 minutes before removing the cake from the pan and serving warm or cooling completely (about 2 hours). The cake can be stored covered at room temperature.Store for up to 2 days or refrigerate for up to 5 days.
Want more recipes? Buy the book
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The Big Night: Dinner, Party, Dinner Party Catherine Lewin
This vibrant cookbook features over 80 recipes for snacks, appetizers, mains, desserts, and cocktails that are perfect for feeding a crowd and making the cooking process even more special. Lewin includes easy entertaining tips in every recipe, so you’ll have fun in the kitchen. and At the dinner table.
The Big Night: Dinner, Party, Dinner Party You can currently purchase it for $30 (previously $35).
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The recipe is reproduced below: The Big Night: Dinner, Party, Dinner Party By Catherine Lewin © 2024. Published by Union Square & Co. Photos © Emma Fishman.
