BERRY CORNMEAL CAKE
If you like berries and cornmeal cakes, this is a berry good one!
Provided by D.A.L
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking dish.
- Stir the cornmeal, flour, sugar, baking powder, and salt together in a mixing bowl. Combine the eggs, condensed milk, milk, oil, and vanilla in a second mixing bowl. Add egg mixture to the cornmeal mixture all at once and beat until well blended, about 2 minutes. Spread berries over the bottom of prepared dish. Spoon batter evenly over the berries to completely cover.
- Bake in preheated oven until top is golden brown, about 45 minutes.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 66.3 g, Cholesterol 111.3 mg, Fat 17 g, Fiber 2.3 g, Protein 10.7 g, SaturatedFat 4.5 g, Sodium 519.5 mg, Sugar 42.7 g
BERRY-CORNMEAL POUND CAKE
This blueberry-raspberry pound cake loaf gets a bit of natural sweetness thanks to the inclusion of cornmeal to the batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cornmeal, beating well to combine and scraping down bowl as needed. Gently toss berries with remaining 1 tablespoon flour. Fold into batter.
- Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
- To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)
Nutrition Facts : Calories 473 g, Fat 26 g, Fiber 2 g, Protein 7 g
CORNMEAL-BERRY SHEET CAKE
Talk about an American beauty! Mixed berries and whipped cream help this golden sheet cake hit all the right red, white, and blue notes. It's just the thing for feeding a crowd on 4th of July.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h50m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving overhang on long sides. Butter parchment. Whisk together flour, cornmeal, baking powder, and salt in a bowl.
- Beat butter and 1 1/2 cups sugar on medium-high speed until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk and beating until just combined. Spread batter in prepared pan.
- Sprinkle berries over top, then sprinkle with remaining 2 tablespoons sugar. Bake until golden brown and a toothpick inserted into center comes out clean, about 1 hour. Let cool completely on a wire rack. Remove cake with parchment and cut into pieces (3 or 4 on short side, then 4 or 6 on long side). Cake is best served the same day, with whipped cream and additional berries.
ALMOND CORNMEAL CAKE WITH PEACH AND BERRY COMPOTE
Categories Berry Fruit Nut Dessert Bake Picnic Peach Almond Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F and butter an 8 1/2- by 4 1/2- by 3-inch loaf pan. Put a 24- by 3 1/2-inch strip of wax paper lengthwise down center of pan (to facilitate unmolding), leaving an overhang on each end.
- Whisk together cornmeal, flour, baking powder, and salt.
- Finely grind almonds with 1/4 cup sugar in a food processor and stir into cornmeal mixture.
- Beat butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until combined well. Beat in eggs 1 at a time until just blended, then beat in vanilla. (Mixture will look curdled.) Add cornmeal mixture and stir and fold until just combined.
- Transfer batter to loaf pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 1 hour. Cool cake in pan on a rack 5 minutes. Loosen edges with a knife, then use strips to carefully lift cake from pan onto rack.
UPSIDE-DOWN BERRY CORNMEAL CAKE
This sounds delicious! haven't made it yet, will after berry picking this summer! from BHG Aug 2007
Provided by MA HIKER
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease 8-inch round cake pan, line bottom with parchment paper, grease.
- Arrange 1 1/2 cups berries in bottom of pan; set aside.
- In bowl stir together flour, cornmeal, basil, baking powder and salt. Set aside.
- In another bowl, whisk together eggs, sugar, milk and oil.
- Add milk mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.
- Bake 40 to 45 minutes or until pick inserted near center comes out clean.
- Cool cake in pan 5 minutes. Run knife around edge of pan to loosen sides. Invert. Remove parchment. Top with remaining berries and a sprig of basil and/or mint.
Nutrition Facts : Calories 210.8, Fat 9.2, SaturatedFat 1.3, Cholesterol 39.5, Sodium 155.5, Carbohydrate 28.5, Fiber 0.9, Sugar 10.1, Protein 4
CORNMEAL-BERRY SHEET CAKE
Make and share this Cornmeal-Berry Sheet Cake recipe from Food.com.
Provided by duonyte
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 deg F Butter a 9x13 baking pan and line with parchment paper, leaving paper overhanging the long sides of the pan. Butter the parchment paper. (This is additional butter,not the butter called for in the ingredients list).
- Whisk together the flour, cormeal, bakiing powder and salt in a bowl.
- Beat the butter and 1 1/2 c sugar on medium-high speed until pale and fluffy, about 2 minutes.
- Beat in the eggs, one at a time, scraping down the bowl as needed, then add the vanilla.
- Add the flour mix 1/3 at a time, alternating with the buttermilk and ending with the flour. Beat until just combined.
- Spread batter in the prepared pan.
- Sprinkle berries over the top and then sprinkle with the 2 tbl sugar.
- Bake until golden brown and toothpick comes out clean, about 1 hour. Let cool completely on a wire rack.
- Remove and cut into pieces. Cake is best served the same day. Garnish with fresh berries and whipped cream.
Nutrition Facts : Calories 316.8, Fat 13.2, SaturatedFat 7.8, Cholesterol 77.6, Sodium 229.4, Carbohydrate 45.9, Fiber 1, Sugar 28, Protein 4.4
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