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Dollopsofwhipped cream andfresh blackberries are sandwiched between sweet cakemade with cornmeal.

Martha Stewart Living, September 2001

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Yield:
Makes one 9-inch-square cake
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Ingredients

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Directions

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  • 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.

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  • 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.

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