Alison Roman calls this a snacking cake rather than a dessert cake; not too sweet and made for “nibbling and coffee drinking.” I love the slight crunch the cornmeal gives it. I needed to fill in for some missing blackberries and a cup of blueberries was perfect. This recipe from her latest cook book “Nothing Fancy” is a winner! I especially loved it heated in the microwave or oven.
1/2 cup (1 stick) unsalted butter, melted, plus softened butter for greasing the pan and for serving
2 pints blackberries, raspberries, or blueberries
1/3 cup plus 2 Tbs. granulated sugar
1 cup all-purpose flour
3/4 cup medium grind yellow cornmeal
2 tsp. baking powder
1/4 cup light brown sugar
1 tsp. kosher salt
2 large eggs
1/2 cup buttermilk
1/4 cup canola oil
Good quality honey (optional)
Preheat the oven to 350 degrees. Lightly grease a 9-inch round cake pan with softened butter or nonstick cooking spray.
Place the blackberries and 2 Tbs. granulated sugar in a medium bowl and, using your hands, (or a fork), crush the berries just to break them up a bit and release their juices.
Whisk the flour, cornmeal, baking powder, brown sugar, salt, and remaining 1/3 cup granulated sugar in a medium bowl.
Whisk the eggs and buttermilk together in another medium bowl or measuring cup. Whisk into the dry ingredients until just barely combined, then add the melted butter and the oil, whisking until no obvious lumps or dry spots remain. Add half of the crushed berries and gently fold, encouraging the streaking of the juices.
Pour the batter into the prepared cake pan and scatter the top with the remaining berries and their juices. Bake until the edges of the cake start to pull away from the sides of the pan and are turning a nice deep golden brown, 45 to 50 minutes. Let cool slightly before eating with some nice honey and softened butter, if you like. Serves 8 to 10.
Do ahead: This cake is best eaten in the first 48 hours. Keep it wrapped tightly at room temperature.
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