Saturday, May 24, 2014

Strawberry Cornmeal Cake

This cake is terrific with blackberries, blueberries, and peaches—but strawberries are my favorite!
1 Tbsp. butter
1 1/4 cup all-purpose flour
1/2 cup cornmeal
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1/2 cup butter, melted
1/2 cup buttermilk
2 eggs, lightly beaten
1 tsp. vanilla
1 pint fresh strawberries, sliced
2 Tbsp. turbinado sugar

1. Preheat oven to 350°. Place 1 Tbsp. butter in a 10-inch cast-iron skillet, and place skillet in oven to melt the butter.
2. Combine flour and next 4 ingredients in a mixing bowl. Stir in melted butter and next 3 ingredients. Pour mixture into hot skillet. Arrange sliced strawberries on top of batter; sprinkle with turbinado sugar.
3. Bake at 350° for 30 to 35 minutes or until done. Allow cake to cool, and then invert onto a serving plate.

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