Cornmeal Cake with Fresh Corn and Berries

It’s an understatement to say that this hasn’t been a good year for corn farmers!  However, if you can still find good sweet corn in your grocery store or at the farmers’ market, this cake is a great way to celebrate the harvest!  I first found the recipe in a cookbook given to me as a gift (thanks, Cara) called “Farmers’ Market Desserts Cookbook“.

As written, the recipe makes a delicious dessert.  Not too sweet and great for picnics.  But, after a few substitutions, I feel much more comfortable serving this cake beside eggs at brunch, as an afternoon snack with coffee or I’ll top it with some ice cream to create an indulgent-tasting dessert.  the substitutions I made not only made the cake a bit healthier, but they have the added bonus of creating a much more moist cake.

Cornmeal Cake with Fresh Corn and Berries

Ingredients:

  • 1 pint blackberries, blueberries or raspberries, rinsed and drained
  • 3/4 cup corn kernels from approximately 1 ear of corn, cooked
  • 1/2 cup plus 2 Tablespoons unbleached all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup fine or medium stone-ground yellow cornmeal
  • 3/4 cup sugar or agave
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs (those of you cooking at high altitudes can add an extra egg white)
  • 1/2 cup buttermilk (if you don’t have buttermilk on hand, put 1/2 T lemon juice in a half cup measuring cup and then fill remainder with milk or milk substitute and let sit for 5 min)
  • 2 Tablespoons coconut oil or canola oil
  • 2 Tablespoon non-fat, plain greek yogurt (can use extra oil instead if you want a richer cake)
  • 1/4 cup unsweetened applesauce

Directions:

  1. Preheat oven to 350°. Coat bottom and sides of an 8″ cake pan with oil and dust with flour, tapping out the excess. Gather all ingredients needed for the cake.
  2. Set aside 1 cup of the berries for garnish.  Mix remaining berries and corn in a small bowl.  Sprinkle with 2 tablespoons of flour and 2 tablespoons of sugar, tossing to coat. Set aside.
  3. In a medium bowl, stir together the remaining flour, sugar, cornmeal, baking powder, baking soda and salt.
  4. In a separate bowl, whisk together the eggs, buttermilk, agave (if using), oil, yogurt and applesauce.
  5. Stir the egg mixture into the flour mixture just until they are fully combined.
  6. Gently fold the berries and corn into the batter.
  7. Pour the batter into the prepared pan and spread evenly.  Bake in the center rack of the oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
  8. Remove from oven and set cake on a wire rack to let it cool almost completely in the pan.  Run a knife around the edge of the cake to help it release from the pan and then invert it on to the wire rack.  Invert cake once again on to the serving plate.
  9. Serve cake at room temp with reserved berries and ice cream (optional).
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