Mixed Berry Cornmeal Cake
June 12, 2021
"This would make a good Independence Day recipe. Especially if you chose to include blueberries and red raspberries or strawberries. The whipped cream would be the white. This could be cut into 12 or 24 pieces. The berries will be throughout the cake, covered with the crunchy cornmeal."
- Serving Size: 1 (137.2 g)
- Calories 340.8
- Total Fat - 14.1 g
- Saturated Fat - 8.1 g
- Cholesterol - 84.3 mg
- Sodium - 232 mg
- Total Carbohydrate - 51 g
- Dietary Fiber - 3.2 g
- Sugars - 32.2 g
- Protein - 5.3 g
- Calcium - 79.7 mg
- Iron - 1.3 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.1 mg
Heat the oven to 325° Fahrenheit.
Get out a 9 X 13 inch baking pan and butter it. Place parchment in it, making sure to leave an overhang on each of the long ends (for picking up the cake later). Butter the parchment.
Add the flour, cornmeal, baking powder, and salt in a bowl. Mix it all together.
With a mixer, beat the butter and the 1 1/2 cups of sugar. Beat for about 2 minutes.
Add in the eggs one at a time, still using the mixer. Add the vanilla.
Put in the flour mixture in three batches, and alternate with two batches of buttermilk (flour, buttermilk, flour, buttermilk, flour). Beat until just combined.
Pour into the baking pan. Place the berries over the top, then sprinkle the 2 tablespoons of sugar on top of everything.
Place in the oven 1 hour or until golden and a toothpick inserted in the middle comes out clean.
Cool completely on a wire rack. Take the cake out of the pan by holding on to the parchment overhang.
Cut the Cake into pieces and top each piece with the whipped cream.
Tips & Variations
No special items needed.