A Berry Good Cake

– Posted in: Recipes

Blueberries and blackberries are done for the season. Peaches aren’t really local, and apples aren’t ready yet. But all those berries in the freezer, well, we’re not just going to let them sit there! Fresh or frozen, this cake complements almost any kind of berry, cut up and sweetened to taste. Try it instead of shortcake, or serve it as part of a brunch.

Lemon Cornmeal Cake

Originally published in Eating Well, January 1992, p.66

1 cup yellow cornmeal — (or white cornmeal)
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/4 cup vegetable oil
2 tablespoons butter — softened
2 large eggs
2 egg whites (or use 3 eggs total)
1/2 cup nonfat yogurt
1 1/2 tablespoons grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon lemon extract

Preheat oven to 350ºF. Line the bottom of a 10″ round cake pan with parchment or wax paper. (We don’t have 10″ cake pans, but our springform pans are wider than 9″ and we use those instead.) Lightly oil the pan and dust with cornmeal, shaking out the excess. In a medium sized bowl, sift together cornmeal, flour, baking powder and salt and set aside. In a large mixing bowl, whisk together sugar, oil, and butter until well combined. Add eggs and egg whites, one at a time, stirring until just combined. In a small bowl, stir together yogurt, lemon zest, juice, and extract. Fold into the sugar mixture until just combined. Fold in the dry ingredients until just combined. Do not overmix. Place the batter in the prepared pan and smooth the top with a rubber spatula. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes on a rack, invert the cake, peel off the paper and cool completely. (The cake can be made ahead to this point and refrigerated, wrapped in plastic, for up to 3 days.) Cut the cake into wedges and serve, topped with the berries.

Visit A Way to Garden and Dinner Tonight for more fruit-related recipes.

About the Author

Kathy Purdy is a colchicum evangelist, converting unsuspecting gardeners into colchicophiles. She would be delighted to speak to your group about colchicums or other gardening topics. Kathy’s been writing since 4th grade, gardening since high school, and blogging since 2002.

Now, the digging and dividing of perennials, the general autumn cleanup and the planting of spring bulbs are all an act of faith. One carries on before the altar of delayed gratification, until the ground freezes and you can’t do any more other than refill the bird feeder and gaze through the window, waiting for the snow. . . . Meanwhile, it helps to think of yourself as a pear tree or a tulip. You will blossom spectacularly in the spring, but only after the required period of chilling.

~Adrian Higgins in The Washington Post, November 6, 2013

Comments on this entry are closed.

Piece a Cake Bakery September 8, 2008, 1:38 am

Thanks for the recipe. I will try it this weekend! Looks very good. Stephanie

debra September 5, 2008, 11:59 pm

this is a recipe that’s going w/me to Thursday’s farmer’s market. I’ll let you know which berries pair well with it here, deb

Shady Gardener September 4, 2008, 10:26 pm

Yea! I love collecting good recipes, and I’ll look forward to trying it! 🙂