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Cornmeal Poundcake With Fresh Berries

Courses: Breakfast, Dessert
Serves: 8 people

Recipe Ingredients

1 cup 62g / 2.2ozAll-purpose flour
1/2 cup 31g / 1.1ozYellow cornmeal
1/2 teaspoon 2.5mlBaking powder
1/4 teaspoon 1.3mlSalt
1 cup 198g / 7ozSugar
3/4 cup 148g / 5.2ozUnsalted butter - room temperature
3 cups 594g / 20ozEggs (large)
1 teaspoon 5mlVanilla extract
2 cups 474mlSliced hulled fresh strawberries
1 cup 237mlFresh raspberries
  Sugar - to taste

Recipe Instructions

Preheat oven to 350F. Butter and flour a 9- by 5-inch loaf pan.

Combine flour, cornmeal, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add dry ingredients and beat just until blended.

Pour batter into prepared pan. Bake until top is golden brown and tester inserted into center comes out clean, 45 minutes.

Transfer pan to rack. Cool cake 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool completely.

Combine 1 cup strawberries and 1/2 cup raspberries in processor. Puree until smooth. Strain, if desired.

Transfer sauce to medium bowl. Add remaining strawberries and raspberries. Sweeten with sugar, if desired.

Cut cake into slices.

Serve with berries and sauce.

Source:
Susan Feniger and Mary Sue Milliken

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