Sunday, August 26, 2012

Cornmeal Cake with Fresh Corn and Berries

This is a hearty cake that's great for snacking. I used a mixture of blackberries and raspberries. She suggests only using 1 cup of berries in the cake and garnishing with the remaining cup, but I think the cake could handle having 2 cups of fruit.

Two years ago: Eggplant Souffle

Cornmeal Cake with Fresh Corn and Berries (from Farmers' Market Desserts)

2 cups blackberries or raspberries
3/4 cup corn kernels (1 ear of corn)
1 cup plus 2 tbsp flour
3/4 cup plus 2 tbsp granulated sugar
1/2 cup yellow cornmeal
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
2 large eggs
1/2 cup buttermilk
1/3 cup extra virgin olive oil

1. Heat oven to 350F. Oil and 8"x2" round cake pan. Dust with flour.
2. Mix berries in small bowl with corn kernels. Sprinkle with 2 tbsp flour and 2 tbsp sugar. Stir to coat.
3. In a medium bowl, stir together 1 cup flour, 3/4 cup sugar, cornmeal, baking powder, baking soda, and salt.
4. In a small bowl, whisk together eggs, buttermilk, and olive oil.
5. Stir wet ingredients into dry until well combined.
6. Fold berries and corn into batter.
7. Pour batter into prepared pan. Bake until cooked through, 40 - 45 minutes.

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