Best Berry Cornmeal Cake Recipes

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BERRY CORNMEAL CAKE



Berry Cornmeal Cake image

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

½ cup yellow cornmeal
1 ¼ cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
4 eggs
1 (14 ounce) can sweetened condensed milk
⅔ cup milk
⅓ cup canola oil
1 teaspoon vanilla extract
½ cup fresh blueberries
½ cup fresh raspberries
½ cup sliced fresh strawberries
½ cup fresh blackberries

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



Berry-Cornmeal Pound Cake image

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

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/4 cups plus 1 tablespoon all-purpose flour (spooned and leveled), sifted, plus more for pan
1/2 cup fine-ground yellow cornmeal
1 cup granulated sugar
1 teaspoon pure vanilla extract
5 large eggs, room temperature, lightly beaten
1/2 teaspoon coarse salt
2 cups mixed berries, such as blueberries and raspberries

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



Cornmeal-Berry Sheet Cake image

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

1 1/2 sticks unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
3/4 teaspoon coarse salt
1 1/2 cups plus 2 tablespoons sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk
18 ounces mixed fresh berries, such as blueberries, raspberries, and blackberries (cut in half if large), plus more for serving
Whipped cream, for serving

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



Almond Cornmeal Cake with Peach and Berry Compote image

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

3/4 cup yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2/3 cup whole blanched almonds
3/4 cup sugar
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened
3 large eggs
3/4 teaspoon vanilla
Accompaniment:peach and berry compote

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



Upside-Down Berry Cornmeal Cake image

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

2 cups berries (blueberries, raspberries and or or black raspberries)
1 1/3 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon basil, finely snipped
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, lightly beaten (or 1/2 cup egg substitute)
1/2 cup sugar
2/3 cup milk
1/3 cup canola oil

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



Cornmeal-Berry Sheet Cake image

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

6 ounces unsalted butter, room temperature
1 1/2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
3/4 teaspoon coarse salt
1 1/2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup buttermilk
18 ounces berries (use mix or any one of blueberries, raspberries, blackberries)
2 tablespoons sugar
berries
sweetened whipped cream

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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