Sumac Snacking Cake

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Bring the fruity, floral flavors of sumac to a crowd-friendly snacking cake.

Southern Living Sumac Snacking Cake
Photo:

Victor Protasio, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley

Active Time:
20 mins
Total Time:
2 hrs 20 mins
Servings:
9

If you’re a lemon dessert person, prizing the zing of citrus over the richness of chocolate, then this might be the cake for you. Sumac in both the batter and glaze lends its signature citrus-like tartness as well as flecks of its color throughout for a fun twist on a classic lemon cake. While yogurt and olive oil make the crumb extra tender and moist.

Pro tip: Use a good, somewhat mild, but fruity olive oil in this recipe. Its flavor is pretty present in the cake, so you don’t want anything too spicy or punchy.

Ingredients

  • Cooking spray 

  • 1 1/4 cups granulated sugar

  • 1 Tbsp. grated lemon zest, plus 2 Tbsp. fresh juice (from 2 medium lemons)

  • 1 cup extra-virgin olive oil

  • 2 tsp. baking powder

  • 1 tsp. vanilla extract

  • 1 1/2 Tbsp., plus 1/2 tsp. ground sumac, divided, plus more for sprinkling

  • 1 1/2 tsp. kosher salt, divided

  • 3 large eggs, at room temperature

  • 1 cup whole-milk strained (Greek-style) yogurt, at room temperature

  • 2 cups (about 8 1/2 oz.) all-purpose flour

  • 1 cup (about 4 oz.) powdered sugar

  • 2 Tbsp. Sumac Simple Syrup (recipe follows)

  • 1/2 to 1 Tbsp. tap water, as needed

Directions

  1. Preheat oven to 325℉. Grease an 8- x 8- inch baking pan with cooking spray; line bottom and sides using parchment paper, leaving at least 1 inch overhanging on all sides.

  2. Stir together sugar and lemon zest in a large bowl, rubbing zest and sugar between fingers to release oils from zest. Whisk in lemon juice, oil, baking powder, vanilla, 1 1/2 tablespoons of the sumac, and 1 teaspoon of the salt.

  3. Whisk eggs into sugar mixture until fully incorporated; whisk in yogurt. Whisk in flour until just combined. Transfer batter to prepared baking pan, spreading evenly; bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 45 to 50 minutes.

  4. Let cake cool in cake pan for 15 minutes. Remove cake from pan using parchment paper overhang as handles, and place on a wire rack; let cool completely, about 1 hour. Remove and discard parchment paper.

  5. Whisk together powdered sugar, Sumac Simple Syrup, 1/2 tablespoon of the water, and remaining 1/2 teaspoon sumac and 1/2 teaspoon salt in a medium bowl until smooth, adding up to 1/2 tablespoon additional water for a thinner, more translucent glaze, if desired. Spread evenly over cooled cake. Sprinkle evenly with additional sumac.

Sumac Simple Syrup

Makes about 1 1/4 cups  Active 5 min. Total 1 hour, 35 min. 

Stir together 1 cup water and 1 cup sugar in a medium saucepan; bring to a simmer over medium. Remove from heat; stir in 2 Tbsp. ground sumac, and cool completely, about 30 minutes. Pour mixture through a fine mesh strainer into a liquid measuring cup, discarding solids. Refrigerate, covered, until cold, about 1 hour.

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