Best Berry Cornmeal Pound Cake Recipes

CORNMEAL-BERRY SHEET CAKE

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.

BERRY CORNMEAL CAKE

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.

CORNMEAL POUND CAKE

Steps:

• Preheat oven to 325 degrees F.
• Generously grease and flour an 8 1/2 by 4 1/2 loaf pan and set aside.
• Place butter and the 2 2/3 cups of powdered sugar in a large bowl.
• Beat until creamy.
• Beat in vanilla; then add eggs and egg yolk one at a time, beating well after each addition.
• Mix the sifted cake flour with the cornmeal, then add to the egg mixture in three portions, beating well after each addition.
• Spoon batter into the prepared pan and spread evenly.
• bake in 325F oven for about 1 hour and 15 minutes, or until a pick inserted in center comes out clean and cake springs back when lightly touched in center.
• Cool cake in pan for 3 minutes, then turn out on a wire rack and sift powdered sugar over warm cake.
• Cool completely, and cut into thin slices to serve.

UPSIDE-DOWN BERRY CORNMEAL CAKE

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.

THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE

Steps:

• Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
• In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
• Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
• Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
• Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.

CORNMEAL POUNDCAKE WITH FRESH BERRIES

Steps:

• Preheat oven to 350 degrees. Butter and flour 9x5inch 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.