Best Cornmeal Pound Cake With Berries And Butterscotch Cream Recipes

Cornmeal Pound Cake image

Provided by ClareVH

Categories Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

2/3 cup butter, softened
2 2/3 cups sifted powdered sugar
1 teaspoon vanilla extract
2 whole eggs
1 egg yolk
1 1/4 cups sifted cake flour
1/3 cup yellow cornmeal
additional powdered sugar, for garnish

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.

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.

The Most Adaptable One-Bowl Cornmeal Poundcake image

Provided by Melissa Clark

Time 1h

Yield 1 (9-inch) loaf

Number Of Ingredients 12

1 cup/200 grams granulated sugar
An orange, lime or lemon (optional)
1/2 cup/120 milliliters liquid fat (olive oil, coconut oil, sunflower oil, melted butter, whatever you've got)
2 eggs
1/2 cup/120 milliliters plain yogurt, buttermilk, sour cream, or 1/2 cup whole milk mixed with 1 tablespoon lemon juice
A dash of vanilla or almond extract, or use brandy (optional)
1/4 teaspoon grated nutmeg (optional)
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup/60 grams cornmeal
1 1/4 cup/160 grams all-purpose flour

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.