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American Beauty: Cornmeal-Berry Sheet Cake

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Recipe photo courtesy of Marcus Nilsson

This cake can be cut into 12 larger pieces (as shown) or 24 smaller ones (as described in step 3). You can also opt to use just one variety of berry, 18 ounces total, instead of a mixture.

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  • Bake3fifty
    6 DEC, 2014
    I used frozen-mixed berries that I thawed using the double-boiler method, then drained in a colander. And although the recipe is perfection as is, I added a tablespoon of fresh lemon rind to bring out the flavor of the berries. Great also as a dessert for people who usually don't eat sweets. The cornmeal gives it a unique texture and adds a slight savory flavor.
    Reply
  • citygirlsf
    31 JUL, 2014
    Outstanding. So moist and flavorful! I used a pint and a half of blueberries and it was just right. The cornmeal gives the cake such a great texture. One of my favorite cakes that I've ever made, and I've made a lot!
    Reply
  • MS11124124
    21 JUL, 2014
    This is the best thing I've ever baked. Amazing. Light, fluffy with big vibrant flavors of the berries. If I could I'd have this around all the time but it doesn't last more than a day or so because you can't stop eating it.
    Reply

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