Best Cornmeal Cake With Black Cherry Compote Recipes

Cornmeal-Berry Sheet Cake image

Provided by Martha Stewart

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.

Cornmeal Cake with Black Cherry Compote image

Yield Serves 8 to 10

Number Of Ingredients 11

Yellow cornmeal
1/2 vanilla bean, split lengthwise
2 cups fresh goat's milk or whole milk
1/4 cup (1/2 stick) unsalted butter
1 teaspoon grated lemon peel
3/4 teaspoon salt
1 cup yellow cornmeal
1/4 cup honey
5 tablespoons sugar
4 large eggs, separated
Black Cherry Compote

Steps:

Preheat oven to 350°F. Butter 9 x 5x 2 1/2-inch metal loaf pan. Dust with cornmeal; tap out excess. Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add milk, butter, lemon peel and salt. Bring to simmer, stirring until butter melts. Remove from heat. Gradually whisk in 1 cup cornmeal. Transfer to medium bowl. Mix in honey and 3 tablespoons sugar. Cool to just lukewarm, stirring occasionally, about 10 minutes. Discard vanilla bean. Whisk in yolks.
Using electric mixer, beat egg whites in large bowl until foamy. Sprinkle remaining 2 tablespoons sugar over whites and beat until medium-soft peaks form. Gently fold whites into cornmeal mixture in 2 additions. Pour batter into prepared pan.
Bake cake until top cracks and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (cake will fall in center). Turn out onto plate. Using sharp serrated knife, cut cake into 3/4-inch-thick slices. Place 1 slice on each plate. Top with Black Cherry Compote.