Cornmeal Strawberry Cake Recipe

Ingredients
<br>- 1 ⅓ cups cornmeal
<br>- ⅔ cup unbleached all-purpose flour
<br>- ½ teaspoon salt
<br>- 1 teaspoon baking powder
<br>- ¾ cup unsalted butter
<br>- 1 ¼ cups white sugar
<br>- 4  eggs
<br>- 1 teaspoon vanilla extract
<br>- ½ cup plain low-fat yogurt
<br>- 1 cup sliced fresh strawberries
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan. Sift together the cornmeal, flour, salt and baking powder, set aside.
<br>step 2: In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the yogurt, stirring after each addition. Finally, fold in the strawberries. Pour the batter into the prepared pan.
<br>step 3: Bake for 45 to 50 minutes in the preheated oven, until a toothpick or knife inserted, comes out clean. Cool cake in the pan on a wire rack for 30 minutes then invert onto a serving plate. Serve with ice cream or whipped cream.
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Ingredients
- 1 ⅓ cups cornmeal
- ⅔ cup unbleached all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¾ cup unsalted butter
- 1 ¼ cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- ½ cup plain low-fat yogurt
- 1 cup sliced fresh strawberries

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan. Sift together the cornmeal, flour, salt and baking powder, set aside.
step 2: In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the yogurt, stirring after each addition. Finally, fold in the strawberries. Pour the batter into the prepared pan.
step 3: Bake for 45 to 50 minutes in the preheated oven, until a toothpick or knife inserted, comes out clean. Cool cake in the pan on a wire rack for 30 minutes then invert onto a serving plate. Serve with ice cream or whipped cream.

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