Cornmeal Cake With Cream And Berries Recipes

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-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.

CORNMEAL-BERRY SHEET CAKE

Steps:

• Preheat oven to 325 deg F Butter a 9x13 baking pan and line with parchment paper, leaving paper overhanging the long sides of the pan. Butter the parchment paper. (This is additional butter,not the butter called for in the ingredients list).
• Whisk together the flour, cormeal, bakiing powder and salt in a bowl.
• Beat the butter and 1 1/2 c sugar on medium-high speed until pale and fluffy, about 2 minutes.
• Beat in the eggs, one at a time, scraping down the bowl as needed, then add the vanilla.
• Add the flour mix 1/3 at a time, alternating with the buttermilk and ending with the flour. Beat until just combined.
• Spread batter in the prepared pan.
• Sprinkle berries over the top and then sprinkle with the 2 tbl sugar.
• Bake until golden brown and toothpick comes out clean, about 1 hour. Let cool completely on a wire rack.
• Remove and cut into pieces. Cake is best served the same day. Garnish with fresh berries and whipped cream.

CORNMEAL CAKE WITH CREAM AND BERRIES

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.

LEMON CORNMEAL CAKE WITH LEMON GLAZE AND CRUSHED-BLUEBERRY SAUCE

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.

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.