Blackberry Cornmeal Cake

You can substitute an equal amount of fresh blueberries for the blackberries; be sure to rinse and dry them thoroughly before scattering over the batter. Yellow cornmeal produces a dessert that has a rich, golden color, but you could use white cornmeal instead.

  • Prep:
  • Total Time:
  • Servings: 8
Blackberry Cornmeal Cake

Source: Everyday Food, September 2005

Ingredients

  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup plus 2 tablespoons sugar, and 1/4 cup for sprinkling
  • 1/2 cup low-fat buttermilk
  • 2 large eggs
  • 7 tablespoons unsalted butter, melted, plus 1 tablespoon for skillet
  • 2 containers fresh blackberries (5.6 ounces each)

Directions

  1. Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.

  2. In a 10-inch skillet (preferably cast-iron), heat remaining tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.

  3. Bake, with a baking sheet on rack below (to catch any drips), until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Run a knife around the edge to loosen; cut into 8 wedges. Serve warm or at room temperature.

Reviews

Be the first to comment!

Related Topics