Martha Stewart Cornmeal Cake Recipes

MARTHA STEWART'S CORNMEAL LOAF CAKE

Steps:

• Preheat oven to 350 degrees. Generously butter a 9X5-inch loaf pan. Dust with sugar and flour, tapping out excess; set aside.
• In a mixing bowl, cream butter until smooth. Add 1 cup sugar; beat until light and fluffy.
• In a bowl, whish together flour, cornmeal, lemon zest, baking powder, baking soda, and salt.
• In another bowl, whisk together eggs, buttermilk, and lemon juice.
• With mixer on low speed, add flour mixture to butter mixture in two batches, alternating with the buttermilk mixture. Beat until just combined, scraping bowl as needed. Pour batter into prepared pan.
• Bake until center is springy to the touch, about 55 minutes; drape with foil if top browns to quickly. Let cool 10 minutes in pan; invert cake onto a wire rack. reinvert and cool completely.

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.