CORNMEAL-BERRY SHEET CAKE
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
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.
LEMON CORNMEAL CAKE WITH LEMON GLAZE AND CRUSHED-BLUEBERRY SAUCE
Provided by Abigail Johnson Dodge
Categories Cake Dessert Kid-Friendly Blueberry Lemon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- For glaze:
- Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
- For cake:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
- Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
- Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.
BLUEBERRY CORNMEAL UPSIDE-DOWN CAKE
This blueberry cornmeal upside-down cake is a perfect treat for those summery days when you have just a bit of a sweet tooth--or spring, fall, or winter! Basically a perfect treat for whenever. Top with vanilla whipped cream.
Provided by Vista Verde Ranch
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h35m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix all-purpose flour, cornmeal, baking powder, and salt together in a bowl.
- Cream together butter and sugar with an electric mixer until smooth. Beat in eggs one at a time, scraping down the bowl after each addition. Add sour cream and vanilla; combine until smooth. Add flour mixture and mix until incorporated. Set aside.
- Divide butter between two 9-inch cast iron pans; melt over medium-low heat, about 1 minute. Add 1/2 of the brown sugar to each pan; cook until butter and sugar begin to bubble, 2 to 3 minutes. Divide blueberries between the two pans and remove from stove top.
- Divide cornmeal batter between the pans; place each on a sheet pan.
- Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 45 to 50 minutes.
- Let cool slightly, about 15 minutes. Run a knife around the outer edges of each cake and invert onto a cutting board for slicing.
Nutrition Facts : Calories 696.2 calories, Carbohydrate 88.4 g, Cholesterol 167.6 mg, Fat 36.1 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 21.8 g, Sodium 260.3 mg, Sugar 56.9 g
BLUEBERRY-CORNMEAL LOAF CAKE
This recipe was first introduced in Eating Well magazine (a must read for health-minded cooks). A big fan of the rich sweetness of cornmeal, this attracted me immediately and the recipe here is my adaptation. It is dense and moist and well-studded with berries. The cake tastes even better after resting for a day, so consider making it in advance. I really like this with the orange blossom water as it intensifies the orange while adding a slight floral note. But either orange or lemon juice work quite well.
Provided by justcallmetoni
Categories Quick Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Prepare loaf pan with a light coating of cooking spray.
- In a small bowl dust the blueberries with 1 tablespoon of flour. Set aside.
- Combine in a medium mixing bowl the flours, cornmeal, baking powder and salt.
- In another bowl combine the the yogurt and lemon juice.
- In a third bowl, mix together the Splenda, sugar, oil, egg and egg white. Make sure the egg is fully broken up and incorporated.
- Alternating between the dry mix and yogurt, blend into the sugar liquid bowl. Do not over mix, you just want to make sure everything is fully combined. Fold in the blueberries.
- Pour batter into the loaf pan. Sprinkle with the 2 teaspoons of sugar and cinnamon.
- Bake for 25 minutes. Cover the cake with with a loose tent of aluminum foil. Bake an additional 25 to 35 minutes, until the cake is golden and a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a baking rack and allow the cake to cool to room temperature.
Nutrition Facts : Calories 194.9, Fat 5, SaturatedFat 0.8, Cholesterol 18.9, Sodium 139.1, Carbohydrate 33.8, Fiber 1.6, Sugar 12.8, Protein 4.4
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