Ingredients
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup cornmeal*
- 1 1/2 sticks unsalted butter, at room temp, plus more for the pan
- 2/3 cup plus 3 tablespoons sugar
- 1 egg
- 1 pint chopped cherries or blueberries, washed
Preparation
Step 1
Preheat the oven to 375°F. Butter a 8-inch square dish and place a piece of parchment over the bottom. Butter that too.
Combine the flour, baking powder, salt, and cornmeal in a medium bowl and set aside.
Beat the butter with 2/3 cup sugar with an electric mixer (or by hand) until well combined and creamy. Add the egg and beat well, then add the flour and mix just until blended.
Press about three quarters of the dough into the bottom and slightly up the sides of the pan. Toss the cherries with the remaining sugar and pour them over the dough, leaving a bit of space on each side. Pinch off bits of the remaining dough and press them onto the top, leaving some cherries exposed.
Bake for 30-40 minutes until golden on the top and cooked through–a toothpick inserted in should come out clean. Let the cake rest about 1 hour, then cut into squares and serve. Vanilla ice cream is good alongside!