CORNMEAL CAKE
Serves 9 to 12
Since summer is the optimum season for fruit short cakes, this tasty
Cornmeal Cake is the perfect match for peaches, nectarines and fresh
berries. Whether used alone or as a shortcake, you will find the crunch
of the cornmeal offers a pleasant alternative to a pound-style cake.
1 1/4 cups sifted unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup stoneground yellow cornmeal
1/3 cup (2/3 stick) unsalted butter
2/3 cup sugar
2 large eggs, well beaten
1 teaspoon vanilla extract
2/3 cup plain low-fat yogurt
1. Position rack in lower third of the oven and preheat to 375 degrees. Butter an 8"
x 8" x 2" pan, dust it with flour, and invert the pan over the kitchen sink and tap to
remove excess.
2. Using a triple sifter, sift together the flour, baking powder, baking soda, and
salt into a medium-sized bowl. Add the cornmeal and stir with a whisk to combine.
Set aside.
3. Cut the butter into 1-inch pieces and place in the large bowl of an electric mixer
fitted with beaters or paddle attachment to soften on low speed. Increase speed to
medium-high and cream until smooth and light in color, about 1 to 1 1/2 minutes.
4. Add the sugar, 1 tablespoon at a time, taking 4 to 5 minutes to blend it in well.
Scrape the sides of the bowl as necessary.
5. Slowly pour in the beaten eggs, taking 10 seconds to add. Scrape the sides of the
bowl, beat 1 1/2 minutes longer, then blend in the vanilla.
6. Reduce the mixer speed to low. Add the dry ingredients alternating with the
yogurt, dividing the flour mixture into three parts and the yogurt into two parts,
starting and ending with the flour. Mix only until incorporated after each addition.
Scrape the sides of the bowl and mix for 10 seconds longer.
7. Spoon the batter into the prepared pan and smooth the surface with the back of a
tablespoon. Center the pan on the rack and bake in the preheated oven for 30 to 35
minutes or until the cake is golden brown on top and begins to come away from the
sides of the pan. A toothpick inserted in the center should come out dry.
8. Remove the cake from the oven and set the pan on a cake rack for 10 to 15 minutes
to cool slightly. Invert the cake onto the rack and remove the pan. When cake is
completely cool, turn top side up and place on a serving platter. Just before serving
dust the top lightly with confectioners' sugar. This cake may also be used as a base
for fruit shortcakes.
STORAGE: Tightly wrap the cake with aluminum foil and store at room temperature for
up to 5 days.
Copyright @ 2002 by Carole Walter, CCP
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