I'm definitely in a baking mood. Yesterday, I made this delicious Blueberry Cornmeal cake. Love, love, love the texture cornmeal adds to cakes. A couple of years ago, I tasted an amazing cornmeal cake at a B&B in Tuscany and I've been trying to recreate that cake forever. But the minute I took a bite of this cake, I wasn't transported back to Italy... no, this cake took me back to those early years in New York when my grandmother & Mom would heat up an Entenmann's corn meal muffins. How I used to love those muffins!
Many of the reviews on Bon Appetit commented about it being too salty but I didn't find that to be the case. It was light, slightly sweet and extremely moist! Perfect combo. Would be a great dessert for those finicky Europeans that think all of our desserts are too sweet. lol!
Blueberry Cornmeal Cake (courtesy of Bon Appetit)
Ingredients
- Nonstick vegetable oil spray
- 1 1/3 cups all purpose flour
- 2/3 cup yellow cornmeal
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 6 tablespoons vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon honey
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 3/4 cup plus 3 tablespoons sugar, divided
- 1 1/2 teaspoons salt
- 1 cup ricotta cheese
- 1/3 cup plain yogurt
- 3 cups fresh blueberries (I used frozen blueberries that I drained really well)
special equipment
- 10-inch-diameter springform pan with 2 3/4-inch-high sides
Preparation
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Preheat oven to 325°F. Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Whisk flour and next 3 ingredients in medium bowl. Whisk oil, eggs, vanilla, and honey in another medium bowl. Using electric mixer, beat butter, 3/4 cup plus 2 tablespoons sugar, and 1 1/2 teaspoons salt in large bowl until creamy. With mixer running on medium speed, gradually add egg mixture; beat to blend. Beat in flour mixture just to blend. Add ricotta and yogurt; beat on low speed just to blend. Pour half of batter into prepared pan. Scatter 1 1/2 cups blueberries over. Spoon remaining batter over in dollops, then spread to cover blueberries. Scatter remaining blueberries over. Sprinkle remaining 1 tablespoon sugar over. I omitted this step and instead sprinkled powdered sugar on the cake once it cooled.
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Bake cake until top is golden brown and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool completely in pan on rack.
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