Berry Cornmeal Pound Cake Recipes

BERRY-CORNMEAL POUND CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cornmeal, beating well to combine and scraping down bowl as needed. Gently toss berries with remaining 1 tablespoon flour. Fold into batter.
• Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
• To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

BERRY CORNMEAL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking dish.
• Stir the cornmeal, flour, sugar, baking powder, and salt together in a mixing bowl. Combine the eggs, condensed milk, milk, oil, and vanilla in a second mixing bowl. Add egg mixture to the cornmeal mixture all at once and beat until well blended, about 2 minutes. Spread berries over the bottom of prepared dish. Spoon batter evenly over the berries to completely cover.
• Bake in preheated oven until top is golden brown, about 45 minutes.

THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE

Steps:

• Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
• In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
• Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
• Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
• Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.