Filed under: cake, cornmeal, dessert, recipe, strawberries | Tags: quick cake, strawberry
The challenge on Saturday–make a dessert that’s quick cakelike and uses strawberries which I needed to use up. Google google read read and voila! The perfect sounding thing at, interestingly enough, a local blog, Cookworm. The recipe is here. Recipe seemed easy, interesting, and used 4 eggs–and we’ve got LOTS of those.
Strawberry Cornmeal Cake
1 1/3 cups stone-ground cornmeal
2/3 cup all-purpose flour
1 teaspoon baking powder
1 stick (4 oz) butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt
1 cup sliced fresh strawberries
Preheat oven to 350ºF and butter a 9-inch round cake pan.
In mixer, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the yogurt and vanilla. Add the flour mixture in two additions to the butter/egg/yogurt mixture and stir (but do not beat) until fully incorporated and there are no streaks of flour remaining. Gently fold in the sliced strawberries, and pour the batter in to the prepared pan.
Bake 350ºF for 35-40 minutes or until golden and a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan for 30 minutes, then invert onto a rack and re-invert onto a serving plate. Cookworm put confectioners sugar on top and garnished the cake. Alas, I did not style the cake, just served it with a bit of ice cream. It’s like a ramped up souped up cornbread, but the eggs and sugar make it really creamy and super good! The strawberry worked perfect with it, not sure I’d try any other fruit. Great for breakfast too! Here’s the post breakfast shot: