Strawberry Custard Cake
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.
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Cooking tools:
- Springform pan
- Microplane
- Cooling rack
- Toothpick
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Spatula
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup all-purpose flour, plus more for dusting pan
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup (½ stick) Dinner Bell Unsalted Butter, melted, plus more for greasing pan
- ¼ cup sour cream
- 2 tablespoons dark rum
- ¾ teaspoon vanilla extract
- Finely grated zest from 1 lemon
- 2 large eggs
- 1 large egg yolk
- 1 ½ cups granulated sugar, plus more for sprinkling
- 12 ounces strawberries, hulled and sliced ¼-inch thick
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