New This Month

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


  1. 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.

  2. 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.

  3. 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.


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