Cornmeal Cake with Cream and Berries
Dollops of whipped cream and fresh blackberries are sandwiched between sweet cake made with cornmeal.
- Yield: Makes one 9-inch-square cake
Source: Martha Stewart Living, September 2001
- 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
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.