Cornmeal Cake
Serves 8 to 10
Servings: 8
Calories:
Ingredients
For the cake:
- 8 tablespoons (1 stick) unsalted butter
- 1 1/4 cups all purpose flour
- 1 cup sugar
- 1/2 cup fine yellow cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup buttermilk, at room temperature
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
For the berries:
- 1 quart fresh strawberries, hulled and sliced, for serving
- 1 tablespoon sugar, or to taste
- 1 tablespoon strawberry liqueur, optional
For the vanilla cream:
- ½ cup plain 2 percent Greek yogurt
- 3 tablespoons confectioners’ sugar
- ½ teaspoon pure vanilla extract
Instructions
- Heat the oven to 350 F. Place the butter in the skillet and transfer to the oven. Heat until the butter is lightly browned, 8 to 10 minutes. Meanwhile, combine all the dry ingredients. Set aside. Combine the eggs, buttermilk, and vanilla extract. Set aside. Remove the skillet with the butter from the oven to cool slightly. Pour the melted browned butter into the dry ingredients. Add the reserved egg-buttermilk mixture. Stir to combine. (The batter will be thick.) Spoon the batter into the skillet and transfer to the oven. Bake until golden brown and the cake is starting to pull away from the sides of the skillet, about 30 minutes. Meanwhile, combine the strawberries. Taste and add sugar, as needed. Drizzle over the strawberry liqueur. Stir to combine and set aside.
Combine the yogurt, confectioner's sugar, and vanilla extract. To serve, once the cake has cooled to warm use a serrated knife to slice into wedges. Serve with strawberries and vanilla cream.
Nutrition
Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg