Cornmeal Poundcake With Fresh Berries
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
40
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Yellow Cornmeal1 tsp
Baking Powder1 tsp
Salt3 large
Egg1 tsp
Vanilla Extract1 cup
Raspberry (fresh)Directions:
1
Preheat oven to 350 degrees
2
Butter and flour 9x5inch loaf pan
3
Combine flour, cornmeal, baking powder and salt in medium bowl
4
Using electric mixer, beat sugar and butter in large bowl until light and fluffy
5
Add eggs 1 at a time, beating well after each addition
6
Beat in vanilla
7
Add dry ingredients and beat just until blended
8
Pour batter into prepared pan
9
Bake until top is golden brown and tester inserted into center comes out clean, 45 minutes
10
Transfer pan to rack
11
Cool cake 10 minutes
12
Cut around pan sides to loosen cake
13
Turn cake out onto rack and cool completely
14
Combine 1 cup strawberries and 1/2 cup raspberries in processor
15
Puree until smooth
16
Strain, if desired
17
Transfer sauce to medium bowl
18
Add remaining strawberries and raspberries
19
Sweeten with sugar, if desired
20
Cut cake into slices
21
Serve with berries and sauce