A few notes about this cake – it’s very good, in a simple, homey way. I thought it was a little bit sweet, so would consider reducing the sugar slightly (although I haven’t tested how it would affect the crumb), and don’t be shy with the strawberries – 1 1/2 c. wouldn’t overwhelm the cake or make the batter too moist. I’ve left the recipe as written originally here though, since that’s how I made it. A final comment – this cake smells AMAZING. Like, truly delicious.
Strawberry Cornmeal Cake
Makes 1 loaf of cake.
A few notes about this cake – it’s very good, in a simple, homey way. I thought it was a little bit sweet, so would consider reducing the sugar slightly (although I haven’t tested how it would affect the crumb), and don’t be shy with the strawberries – 1 1/2 c. wouldn’t overwhelm the cake or make the batter too moist. I’ve left the recipe as written originally here though, since that’s how I made it. A final comment – this cake smells AMAZING. Like, truly delicious.
- 1 stick salted butter, at room temperature
- 1/2 c. sugar
- 3 eggs
- 1 tsp vanilla extract
- 6 oz. greek yogurt (1 Chobani container)
- 1/2 c. plus 2 TBS cornmeal or polenta
- 1 c. AP flour
- 1/2 tsp baking powder
- 1 c. sliced fresh strawberries
- Preheat the oven to 350° and liberally grease loaf pan. Whisk together the cornmeal, flour and baking powder in a small bowl, and set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat the eggs in one at a time, incorporating fully between additions. Stir in yogurt and vanilla. Mix in the cornmeal mixture until just combined, then fold in the strawberries. Pour into loaf pan and bake for 50-60 minutes, until top is golden and a toothpick inserted into the center comes out clean or with a few crumbs clinging to it. Cool for 10 minutes in pan, then invert over cooling rack to finish cooling.
Dining and Cooking