Make Ahead
Strawberry Balsamic and Olive Oil Breakfast Cake
Popular on Food52
94 Reviews
Lisa L.
June 10, 2019
I'm looking forward to baking this; sounds great. One thing that puzzles me though....recipe says that at the end you turn it over to reveal the beautiful spiral. The photo certainly doesn't show a stunning cake. What's up? Is it not flipped over in the photo?
Chloe
July 11, 2017
This turned out pretty great for me! The olive oil taste in the cake is really strong. I dig it.
I was really worried that I overdid the glaze after making it because it was SO THICK and kind of resembled some kind of toffee - I only ended up putting a little bit on the strawberries out of concern I'd messed it up, but it was super tasty in the cake itself and I wish I used more now!
One or two of my strawberries floated up as previous reporters have commented, but most of them remained on the bottom of the cake.
Looking forward to trying this recipe again to see if I can make it a bit better second time round :)
I was really worried that I overdid the glaze after making it because it was SO THICK and kind of resembled some kind of toffee - I only ended up putting a little bit on the strawberries out of concern I'd messed it up, but it was super tasty in the cake itself and I wish I used more now!
One or two of my strawberries floated up as previous reporters have commented, but most of them remained on the bottom of the cake.
Looking forward to trying this recipe again to see if I can make it a bit better second time round :)
indieculinary
March 20, 2018
Hi Chloe, Apologies for the 8-months-later response, but very glad to read that you enjoyed it! Good luck with the glaze next time.
Allie
June 3, 2017
My first is in the oven now! Poured quite slowly... perhaps it was my smallish strawberries from the CSA? but they have all risen to the top before I placed it in the oven. Darn. I was looking forward to that beautiful top.
indieculinary
June 4, 2017
I need to think more about what differences in technique, or what the science behind it might be, to account for why the strawberries would rise within the batter for some people, but never have done so for me. I'm curious!
Ghazzzit
March 4, 2016
This made for a fantastic weekend entertainment dessert. Subbed whole wheat pastry flour for the cake flour and used dark balsamic vinegar (what I had on hand). It turned out caramel colored due to the dark vinegar so not quite as "cakey" as the photo - but delicious and beautiful all the same.
Watch the baking time if subbing the ingreds as I did - it needed far less.
Watch the baking time if subbing the ingreds as I did - it needed far less.
Jolynn
June 18, 2015
Hi! I just made this but when I inverted the cake, almost 1/4 (or more) juice/glaze came pouring out of my plate! So right now my entire cake is soaked with the glaze... I sneaked a tiny bite while it was still warm and the flavours are amazing. It's a pity that the cake will be too mushy tho!! Can I know exactly how much do I have to reduce the glaze? To a honey-like consistency? Oh and how long does this cake last in room temp? Or do we have to store it in the fridge? Thank you so much to anyone who can answer my doubts!
indieculinary
June 18, 2015
Hi Jolynn,
I usually think of the consistency of the glaze post-reduction as something that coats the back of a spoon, which means you can run your finger through it and the path you make with your finger stays put (i.e., the glaze is thick enough that it doesn't immediately flow right back in where your finger was.) If you can pour off any extra glaze remaining right now, that should help keep your cake from getting soggy. If you're not going to serve the cake right away, the fridge seems like a good idea.
Thanks,
Michelle
I usually think of the consistency of the glaze post-reduction as something that coats the back of a spoon, which means you can run your finger through it and the path you make with your finger stays put (i.e., the glaze is thick enough that it doesn't immediately flow right back in where your finger was.) If you can pour off any extra glaze remaining right now, that should help keep your cake from getting soggy. If you're not going to serve the cake right away, the fridge seems like a good idea.
Thanks,
Michelle
Jolynn
June 18, 2015
I see! Thank you so much for your quick response and tips, Michelle! I'll definitely try this cake out again! This recipe is definitely a keeper, the combination of strawberries, olive oil and balsamic vinegar is truly impeccable (:
Jolynn
July 20, 2015
I'm baking this for a second time right now! the cake is actually in the oven while I'm typing this (my glaze is wayyyyy too thick this time round but cross my fingers it'll turn out great still). On a side note, if you guys are gonna make this cake and happen to read these comments, PLEASE do NOT actually stick your finger through the spoon because I was stupid enough to do that and ended up blistering my finger T_T you can just draw a line using your spoon on the sides of the pan that's coated with the glaze to check for the consistency like you would using your finger on a spoon. Nonetheless I still think Michelle's description of what the consistency of the glaze should be is great! Just wanted to give you guys who are still not-quite-a-pro at cooking/baking like me a heads up hahaha.
Jen
June 7, 2015
I was thinking of making this cake today for dessert tomorrow night. Does it hold up well? (Looks amazing!)
Aysem S.
May 28, 2015
Can I use whole milk instead of buttermilk? Looks amazing! Can't wait to try but I don't want to grocery market right now. :)
indieculinary
May 29, 2015
Hi,
I suggest sticking with the buttermilk for flavor and texture (the acid in the buttermilk helps to tenderize the gluten.) But since the recipe has baking powder (which also brings acid to the game), the cake should still rise just fine with the substitution and you'll probably be okay. Let me know how it turned out, if you tried it!
Best,
Michelle
I suggest sticking with the buttermilk for flavor and texture (the acid in the buttermilk helps to tenderize the gluten.) But since the recipe has baking powder (which also brings acid to the game), the cake should still rise just fine with the substitution and you'll probably be okay. Let me know how it turned out, if you tried it!
Best,
Michelle
alicia
March 25, 2015
can i use normal balsamic, or must it be white or golden?
indieculinary
April 1, 2015
Hi Alicia,
You can use normal balsamic, but the layer of strawberries will darken and the cake may not be as attractive.
Best,
Michelle
You can use normal balsamic, but the layer of strawberries will darken and the cake may not be as attractive.
Best,
Michelle
Kapatu
March 22, 2015
It's Sunday morning and we just had a big (some even 2...) slice of your gorgeous cake. Thank you for a superb recipe! I have some pictures and mine looked more like an upside down cake with a layer of strawberries on top. Thought I could attach them to the comment.. Anyway happy baking to all!
indieculinary
April 1, 2015
Hi,
So glad to hear that you enjoyed the cake. I was looking forward to seeing your pictures-- it looks more like an upside-down cake when I make it, as well.
-Michelle
So glad to hear that you enjoyed the cake. I was looking forward to seeing your pictures-- it looks more like an upside-down cake when I make it, as well.
-Michelle
Callebaut
July 20, 2014
Am I the only one who thought the vinegar flavor in the glaze was way too strong?
indieculinary
September 6, 2014
The taste of the vinegar should definitely be evident in the finished cake-- but if you decide to try making it again, try boiling your glaze longer, and the sweetness should intensify to counter the vinegar.
Soc P.
June 4, 2014
has anyone tried it with flavored balsamic vinegars? I have a green apple one and I am tempted to try it with chopped apples. any thoughts?
pgw
September 4, 2013
what's the procedure(s) for having some of the strawberries in the batter (like in one of the pictures above)?
indieculinary
September 19, 2013
To be quite honest, they're not really supposed to do that. Something unusual must have happened for the testers. If you're trying to get that effect, I'd suggest pouring your batter in as rapidly as possible, and maybe gently shaking the pan before you put it in the oven.
DeannaMarie
August 26, 2013
Must say --- this is a truly beautiful cake. Recently whipped one up with fresh peaches. Not too sweet, it allows the fruit to really shine through. Even my non-dessert loving friends can't get enough of it. Kudos!!
ctd
July 26, 2013
The directions say to slice the strawberries vertically -- does that mean to cut each berry once (in half) or to slice each berry a few times? I had a hard time telling from the final picture. Can't wait to try this!
indieculinary
July 26, 2013
Hi,
It really depends on the size of your berries, but I usually get about 3-4 vertical slices per strawberry.
It really depends on the size of your berries, but I usually get about 3-4 vertical slices per strawberry.
indieculinary
June 29, 2013
Hi everyone-- if you're looking for photos of the finished cake-- I just saw this one and they did a fantastic job with the strawberry spiral. I think it's even better than mine. :) http://www.cookingbythebook.com/dessert-digest/strawberry-balsamic-and-olive-oil-upside-down-cake/
vicki
June 21, 2013
Is there any fruit you would recommend as a substitute for the strawberries? I'm allergic but this recipe sounds too good not to try.
indieculinary
June 22, 2013
I think figs are a great idea, and pears would probably hold up. I think any stone fruit would work very well with the golden balsamic vinegar-- I vote peaches or plums. (Or figs as FeastofGreens recommended!)
FeastofGreens
June 19, 2013
My compliments to you. The flavours in this cake are like nothing I have ever tasted before. I wanted to mention that the batter was way more than my 8" cake pan could hold. I wonder if anyone else has encountered this problem? Also, regular balsamic vinegar does indeed alter the aesthetics of the cake greatly!:-).
indieculinary
June 19, 2013
Hi-- that's interesting regarding the batter volume problem. May I ask how tall your 8 inch cake pan is? The pan I used in developing this recipe was 3 inches tall...
FeastofGreens
June 21, 2013
I used self-rising flour by accident. I suspect that is why the batter rose as much. The cake is lovely though. Thank you for an inspired recipe.
indieculinary
June 22, 2013
Glad you liked it! I think I'm going to try it with figs next time-- great idea.
[email protected]
June 11, 2013
I tried this cake substituting Bob's Red Mill Gluten Free AP flour for the ap flour in the recipe...it was amazing. I served this for a Celiac Disease function for Columbia University and the folks went wild....
indieculinary
June 11, 2013
Wow, that's fantastic! So no other substitutions were necessary? Just the gluten-free flour?
Kari2011
June 8, 2013
I made this cake today. Delicious. I goofed as another person did and didn't thicken the glaze enough, but the flavor is still spectacular.
Foodaholicposts
June 8, 2013
I just made this yesterday and it was amazing! Loved the favors of the cake, and it looked delicious too. See pictures at http://foodaholicposts.tumblr.com/
indieculinary
June 8, 2013
Hi,
Thanks so much for the post and the feedback! I added a note to my post about the cake on my blog to send people your way for more pictures: http://indieculinary.com/2013/05/18/strawberry-balsamic-and-olive-oil-breakfast-cake/
Thanks so much for the post and the feedback! I added a note to my post about the cake on my blog to send people your way for more pictures: http://indieculinary.com/2013/05/18/strawberry-balsamic-and-olive-oil-breakfast-cake/
Foodaholicposts
June 9, 2013
Thank you for the shout out to my blog! I cannot wait to try some of your other recipes - the hot toddy tart is especially tempting!
chickenX2
June 8, 2013
Do you think AP flour would br problematic?
indieculinary
June 8, 2013
Hi-- the cake will probably be a little tougher, (the moist crumb won't be as delicate), but I think it would otherwise turn out as expected...
chickenX2
June 8, 2013
Makes sense. What about making it ahead of time. Will it last well overnight?
indieculinary
June 8, 2013
Oh, definitely. Plus that way you can just get up, make some coffee, and eat it for breakfast!
vaughan
June 6, 2013
Thanks, I just wanted to see your finished product! Do you think that regular balsamic would be too strong? Want to try the cake but not buy more vinegar.
indieculinary
June 6, 2013
I think flavor-wise, regular balsamic should be a fine substitute... it will probably taste a little more intense, but that's not necessarily a bad thing. I'm curious what color your cake will turn out, though!
indieculinary
June 8, 2013
P.S. Looks like foodaholicposts hooked us up with a nice photo of the top! http://foodaholicposts.tumblr.com/
indieculinary
June 8, 2013
http://foodaholicposts.tumblr.com/post/52396332568/i-have-been-wanting-to-make-this-strawberry
vaughan
June 5, 2013
please show a photo of the cake with the top/spiral
indieculinary
June 5, 2013
Hi Vaughan-- I'm afraid I only took one picture of this cake... in a poorly-lit kitchen, late at night, with Instagram. It's the third one when you click through them; Food52 shot the other two. Do you have a question about how to lay out the strawberries I might be able to help with? Really, just start from the outside of the pan, overlapping each strawberry with the previous one, and keep adding smaller concentric circles of overlapped strawberries until you get to the middle.
saenyc
June 4, 2013
hmm... wonder if this could work as a muffin?
indieculinary
June 5, 2013
I think the cake recipe independent of the balsamic strawberries would probably work fine as a muffin. But I'm not sure the inversion idea-- to bring the spiraled strawberries to the top-- would work so well in muffin format, given that muffins produce rounded tops. But if you try it, please let me know how it works out! Maybe you could serve them upside-down? :)
Loredona
May 19, 2013
I made the cake yesterday and the strawberries never really caramelized? I think it was due to the fact that there was a lot of liquid from the brown sugar, golden balsamic vinegar, olive oil, and honey that was poured over the berries. I did try and reduce it as much as possible, but there was still too much liquid and when I turned it over on the plate all the liquid poured out. It still came out very moist and really delicious however, next time I may make it in my 10 inch cast-iron skillet for a more caramelized top!
indieculinary
May 19, 2013
Hi-- I think trying this in a cast-iron skillet sounds like a great idea. Something unexpected definitely occurred if you had a lot of liquid pour out. My best guesses as to the liquid problem are that either the glaze needed to be boiled longer, or the type of cake pan you used didn't conduct heat the same way as the one I tested with, (you probably had the same thought, leading to your cast iron skillet idea), or you didn't leave the cake in as long as I did-- I went for a really golden top. Thanks for the feedback-- learning about varying results in other peoples' kitchens helps me become a better recipe developer-- hopefully. :)
Xochitl H.
March 17, 2014
Loredona, did you try it with your cast iron skillet? I only have two springform round pans (the ones that you unbuckle instead of turn over) and the bottoms aren't flat but waffled, so I'm hoping I can use my skillet instead.
Loredona
May 17, 2013
This really caught my eye so I went out and bought all the ingredients and will make it tomorrow morning and hopefully have it warm for breakfast!
loubaby
May 12, 2013
I have not checked for golden balsamic?...is that the white balsamic vinegar?
indieculinary
May 15, 2013
Hi-- yes, it's my understanding the two different labels refer to the same vinegar. You can use either one!
coffeetablecookbook
May 9, 2013
This looks suprisingly delicous and easy enough to make. Can't wait to try it at home! Maybe for dessert with some extra caramel poured over the top and a scoop of vanilla icecream....
indieculinary
May 9, 2013
Haha, okay, I guess I can support that. (Serving it for dessert instead of breakfast, that is.) :)
indieculinary
April 22, 2013
Thanks, everyone! I can't wait to swap in peaches once they're in season.
EmilyNunn
April 21, 2013
Super-lovely looking; I will make this as soon as I can. Right up my vinegar alley.
aargersi
April 19, 2013
I love that this has olive oil and balsamic vinegar and strawberries, but mostly I love that it's cake AND it's breakfast!!!
See what other Food52ers are saying.