Strawberry Sumac Cake

Loved it! My husband normally hates cake since it's usually too sweet and very dry. This was perfect! Not overly sweet, not dry at all. Texture was very pleasant. I did get a bit funky by day 3 though. I followed directions exactly following the scaled measurements where indicated since those are more exact. If I had to make adjustments I would add a bit more sumac

I took a chance and baked this as my husband's birthday cake today. It was terrific! He described it as rich, but light. I followed the recipe, but as many commentators suggested, did double the amount of chopped berries and sumac. I used home-frozen berries. I used a 9 inch springform pan -- agree it would overflow a regular cake pan. I tented it after 45 minutes. I was intimidated by all the reports of underbaked cakes, so didn't even check it until 65 minutes, and slightly over-baked it

successfully baked a vegan version of this recipe!! i used aquafaba as an egg substitute because i knew it would whip up well. also used a mix of oat milk/coconut creamer instead of half and half

I don't usually experiment with first time recipes - avoiding the dreaded 'I substituted eggs with chess pieces, cake didn't rise, 0 stars, you will be hearing from my attorney' comments. But the comments gave me confindence. Tripled the chopped strawberries, tripled the sumac, added vanilla, handwhisk only, 12 inch springfoil tin for 75 minutes, sugar on top prior to baking. Worked out absolutely delicious, could have added another cup of strawberries. Huge, but the oil means it keeps well.

Lemon zest instead of sumac

It took much longer to bake. 80 min maybe? I subbed Bob's Red Mill Gluten Free Flour since i'm gluten free. Absolutely delicious. Next time I might add more sumac to bring out the tart flavor more.

This came out beautifully risen, moist, fluffy, and extremely well balanced in sweetness, enjoyable by both adults with sophisticated palate and children who prefer a simpler flavor. Per notes from other cooks, I 1) upped both chopped and sliced strawberries by about 50%, which produced a good balance of strawberry and cake, and 2) sprinkled the sugar on top before baking instead of after. I also excluded the sprinkled sumac. I undercooked mine slightly - recommend going full 65 min.

I try to make things according to the recipe the first time out, but I should have listened to you all. Volume IS too much for the pan. If I make this again, I'll reserve some batter for cupcakes, or use a bigger pan. And I didn't even have quite enough strawberries for 2 cups. Also, agreed that the sugar-sumac topping didn't melt into the cake, it just sat there or fell off. The cake is good, I like the texture, and it is very nice with morning coffee. It will serve more than 8.

Add more strawberries for sure and had to cook longer than expected until my toothpick came out clean. Nice Cake.

I baked it for an hour and fifteen minutes and took it out fearing it would dry out. Doubled the strawberries. I think it might work better in a tube pan. I used a 9” springform and the cake wasn’t done in the very center. I want it to be a great recipe, but it needs tweaking.

I so wanted this to be spectacular. I did as people suggested and doubled the strawberries. I sprinkled the sugar on before baking. I used the 9” springform pan. I baked it for a total of 1:15. It was still not completely done in the center. I tented it after an hour to keep it from over browning. I like the taste vey much, but wonder if it might handle a little more? If I bake it again, I’ll try it in a tube pan. That might help it bake through without taking so long. Thoughts? Ideas?

This recipe means well. But it fails. What others have said about the lack of strawberry content is right on target. If I were to make this again, I would at least double the chopped strawberries folded into the batter. And the sumac? There's not nearly enough called for. My fiancee and I could not taste it. I can't offer what the appropriate amount of sumac would be, but what was called for here fell far short. This recipe has potential, but it needs lots of work.

With 1/2 recipe, still use: 1/2 c cream 2 eggs 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt

way too fluffy and cakey and bready. not good and not even worth making again even though it was so easy

It’s okay? I used polenta since we didn’t have cornmeal and it ended up pretty crunchy. Maybe the recipe needs more sugar. But overall I found it really bland and boring.