Berry Cornmeal Butter Cake

Vancouver, October 2014

Hey ladies!

I wasn’t sure what to make this time around, especially as I wanted something delicious to bring to Fiesta Friday hosted by The Novice Gardener. Beth and I had talked about maybe a moussaka- but I saved my eggplants for mutabal (by the way Hanin- delicious recipe you posted!). It makes an entire salad bowl of mutabal….I am so happy). My friend Anna was coming over for dinner and was running a bit late. I wanted to try a recipe from Deb Perelman’s amazing cookbook based off her just as incredible blog “The Smitten Kitchen“. Just so happens I had all the ingredients for her Blueberry Cornmeal Butter cake. SO! Here is is!!!

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Ingredients:

Note: Deb Perelman’s original recipe calls for unsalted butter. I only had salted so I just didn’t add the salt later in the recipe. If you do use unsalted butter, add 1/2 tsp salt to the cake and a pinch to the streusel.

Cake:

8 tbsp salted butter (room temperature)

1 cup all-purpose flour (I used heirloom wholewheat and it worked great)

½ cup cornmeal

2 tsp baking powder

1 cup sugar

2 large eggs

¼ tsp vanilla extract (not the artificial stuff- waste of cash)

¼ tsp fresh lemon zest

⅓ cup thick Greek yogurt (original recipe uses sour cream)

2 cups blueberries (I didn’t have enough blueberries; but I had some frozen strawberries and raspberries that I added in to make 2 cups)

 

Streusel:

½ cup sugar

6 tbsp all-purpose flour (wholewheat works too!)

2 tbsp cornmeal

¼ tsp cinnamon

2 tbsp salted butter

 

Preheat oven to 350°F (180°C). Line the bottom of an 8-inch pan with parchment. Now, Deb uses a square pan. I only had a circular one but it worked a treat. Up to you! Then butter and flour the parchment and set aside. Wash and pat dry your berries. I used frozen- I didn’t thaw them- just took them out at the beginning of the cooking session.

Dry ingredients flour, cornmeal, baking powder are whisked together and put in a medium sized bowl. Set aside.

Take out your electric beater (yay! mine is pink 🙂 ) Beat the butter and the sugar together until fluffy. Beat in eggs one at a time.

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Add vanilla, zest and a third of your dry mix. Beat together. Scrape the sides, add the yogurt and beat again. Add another third of the flour mix and beat again.

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Add your last third of the dry mix to your berries and mix gently together. FOLD in the floured berries into the wet mix…no more beating!

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Spread the cake batter in your lovely cake tin. Now we make the streusel topping! Put all the dry ingredients in a bowl. Add the cold butter and crumble through through fingers until it resembles bread crumbs. If you want, you can just use a fork and knife. Spread the crumbs over the cake batter and put in the oven!

Deb’s original recipe says to bake until golden and tester inserted comes out clean- which should be around 35 mins of baking time. Mine took nearly an hour to cook- maybe as a result of using a circular pan. Either way- start with 30 mins and go from there.

Once cooked, place the cake still in the pan on a cooling rack for a few minutes. Then take out and serve! Mmmmmmm.

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I can say that this also makes a perfect breakfast cake. Enjoy!!!!

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13 thoughts on “Berry Cornmeal Butter Cake

  1. Beth @ Culinary Correspondence October 3, 2014 at 3:54 pm Reply

    Emi that looks ASTOUNDINGLY GOOD!!! Promise me you’ll bring some when you come to visit in a few weeks! Love the pink beater by the way 🙂

  2. ellenfetu October 3, 2014 at 4:05 pm Reply

    You surely are a friendly bunch! I am amazed at the creativity with ingredients and especially with substitutions! Everything sounds –and looks— delicious. Can’t wait to try this coffee cake, Emily. Not gluten-free? I love the banter too…I look forward to these posts! Oh and the pink beater is something!

    • Emily @ culinarycorrespondence.com October 3, 2014 at 4:19 pm Reply

      Hey Ellen! I’m no longer gluten-free:) However- I know for a fact this can be made with gluten-free flour (there are brands you can buy that you substitute cup for cup like Cloud9) as one of my colleagues has done this already. Glad you like the blog- we have a lot of fun making it. And it keeps us in touch. The pink beater is just plain awesome 🙂

      On Fri, Oct 3, 2014 at 9:05 AM, Meals and miles apart, recipes shared with love. wrote:

      >

  3. Elaine @ foodbod October 3, 2014 at 6:05 pm Reply

    Lovely cake, I love the blueberries 🙂 thank you for sharing it with the party goers at Fiesta Friday 🙂

    • Emily @ culinarycorrespondence.com October 3, 2014 at 6:13 pm Reply

      Thank you Elaine! I used the last of the summer blueberries I had frozen for this cake. Well worth it. I also added some strawberries and raspberries as I didn’t quite have 2 cups blueberries. Tasted just as good.

      Sent from my iPhone

      >

      • Elaine @ foodbod October 3, 2014 at 6:14 pm

        Interesting! And the frozen fruit doesn’t make the cake soggy?

  4. Emily @ culinarycorrespondence.com October 3, 2014 at 6:18 pm Reply

    Nope- I took them out with all the ingredients to slowly thaw. I then mixed in in the last third of dry mix before folding into the batter. No sogginess whatsoever. Just goodness. 🙂

  5. […] Emily […]

  6. HostessAtHeart October 4, 2014 at 6:55 pm Reply

    I love the idea of this cake for breakfast! I often use frozen blueberries. We don’t grow them here, but they are great in cooked goods.

  7. Hilda October 5, 2014 at 4:13 am Reply

    I like your idea of mixing different fruits in it. I plan to do the same with this recipe.

  8. Hanin October 7, 2014 at 6:01 pm Reply

    Emiiii, this is wonderful !
    Maybe you can make it for us on January 1st, after the big fiesta we are going to have haha

    Berries in Spain are really difficult to find, I have no clue why. I will look if maybe I can find some frozen ones.
    Stupid question but what happens if I substitute fruits for chocolate chips? :)))) I know, more calories for sure but yummy still !

    In all cases thank you so much for sharing. I will probably try it out on my girl friends with some tea. That’s what we mommy’s enjoy doing now haha !
    Bisous

  9. Emily @ culinarycorrespondence.com October 8, 2014 at 12:06 am Reply

    Hey Hanin! If you’re going to replace with chocolate chips- I suggest adding some apple chunks or some pear chunks. It will taste lovely. Maybe even add a pinch of cinnamon. Now we’re talking a whole other cake!!! 🙂

  10. Jan October 9, 2014 at 1:19 pm Reply

    How will I ever lose any weight with recipes like this? Not fair Emi, not fair at all.

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