Cornmeal Cake with Macerated Berries

By Hklbrries

The cornmeal gives this summery dessert a rustic, Country-style flavor.

Macerating is when you use a liquid to break up a food ingredient and release its full flavor.

Ingredients

• Cake:
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter, at room temperature
• 1 cup sugar
• 2 teaspoons grated orange rind
• 1 teaspoon vanilla extract
• 2 eggs
• 1/3 cup yellow cornmeal
• 1/2 cup 2% reduced-fat milk
• Berries:
• 1 cup strawberries
• 1 cup blueberries
• 1 cup raspberries
• 1/4 cup sugar, or to taste
• 1/2 cup freshly squeezed orange juice

Preparation

Step 1

To prepare cake, preheat oven to 350 F. Grease a 9-inch round cake pan.

Combine flour, baking powder and salt.

Combine butter, sugar, orange rind and vanilla in a large bowl; beat with a mixer at medium speed until evenly blended. Add eggs one at a time, beating after each addition. Reduce speed to low and add flour mixture and cornmeal alternately with milk, beating just until evenly incorporated. Scrape into prepared pan, spreading evenly.

Bake 30 minutes or until a tester inserted in the middle comes out clean. Cool in pan on wire rack.

To prepare berries, mash berries in a large bowl. Add sugar and orange juice and mix gently. Serve with cake.


Nutrition Information:
Per serving
360 calories
13 g fat (8 g saturated fat, 1 g polyunsaturated fat, 3.5 g monounsaturated fat)
80 mg cholesterol
290 mg sodium
140 mg potassium
57 g carbohydrates
2 g fiber
37 g sugars
5 g protein