CORNMEAL CAKE WITH CREAM AND BERRIES

Cornmeal Cake with Cream and Berries image

Provided by Martha Stewart

Yield Makes one 9-inch-square cake

Number Of Ingredients 12

1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature, plus more for baking pan
2 cups all-purpose flour, plus more for baking pan
1 cup granulated sugar
3 tablespoons honey
3 large eggs, room temperature
1/2 cup sour cream
1 1/4 cups yellow cornmeal
2 teaspoons baking powder
Pinch of table salt
1 tablespoon water
1/2 pint heavy whipping cream
2 cups blackberries

Steps:

Preheat oven to 375 degrees. Brush a 9-by-9-inch baking pan with butter. Sprinkle with flour; shake to coat. Tap out excess; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, 3/4 cup sugar, and honey until fluffy, about 3 minutes. Add eggs one at a time. Beat until incorporated; do not overbeat. Add sour cream; mix to combine. Whisk together flour, cornmeal, baking powder, and salt. Add dry ingredients to batter; mix to combine. Scrape sides of bowl with a spatula; mix again.
Spread batter in prepared pan. Brush with water; sprinkle with remaining sugar. Bake until cake springs back when gently pressed in the center, about 30 minutes. Cool slightly on a wire rack. Whip cream. Cut cake into squares; split. Fill with cream and berries.