Best 7 Cornmeal Cake With Cream And Berries Recipes

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Indulge your taste buds with our delectable Cornmeal Cake with Cream and Berries, a symphony of flavors that will tantalize your senses. This Southern classic is a delightful blend of textures and tastes, featuring a moist and fluffy cornmeal cake base, topped with a creamy, velvety filling and a medley of fresh, juicy berries. The harmonious combination of sweet and tangy notes makes this cake a perfect treat for any occasion. This article presents a collection of three irresistible recipes that explore variations of this classic dessert. Embark on a culinary journey as we guide you through each recipe, providing step-by-step instructions and helpful tips to ensure your cornmeal cake turns out perfect every time. Get ready to impress your friends and family with this delectable Southern delight!

Here are our top 7 tried and tested recipes!

CORNMEAL-BERRY SHEET CAKE



Cornmeal-Berry Sheet Cake image

Talk about an American beauty! Mixed berries and whipped cream help this golden sheet cake hit all the right red, white, and blue notes. It's just the thing for feeding a crowd on 4th of July.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h50m

Number Of Ingredients 11

1 1/2 sticks unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
3/4 teaspoon coarse salt
1 1/2 cups plus 2 tablespoons sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk
18 ounces mixed fresh berries, such as blueberries, raspberries, and blackberries (cut in half if large), plus more for serving
Whipped cream, for serving

Steps:

  • Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving overhang on long sides. Butter parchment. Whisk together flour, cornmeal, baking powder, and salt in a bowl.
  • Beat butter and 1 1/2 cups sugar on medium-high speed until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk and beating until just combined. Spread batter in prepared pan.
  • Sprinkle berries over top, then sprinkle with remaining 2 tablespoons sugar. Bake until golden brown and a toothpick inserted into center comes out clean, about 1 hour. Let cool completely on a wire rack. Remove cake with parchment and cut into pieces (3 or 4 on short side, then 4 or 6 on long side). Cake is best served the same day, with whipped cream and additional berries.

SWEET CORNMEAL CAKE BRAZILIAN-STYLE



Sweet Cornmeal Cake Brazilian-Style image

Very easy and fast to make from scratch and healthy, too. In Brazil, this cake is a favorite along a cup of coffee for breakfast. It is very similar in texture to a cornmeal bread, but only this is a sweet cake instead. Stir your favorite seeds or walnuts into the blended batter before pouring into the pan, if desired.

Provided by VickyLondres

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 40m

Yield 8

Number Of Ingredients 8

2 cups cornmeal
1 ½ cups white sugar
1 cup milk
1 cup coconut milk
1 cup all-purpose flour
3 eggs
⅓ cup vegetable oil
1 teaspoon baking powder

Steps:

  • Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
  • Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Nutrition Facts : Calories 507.6 calories, Carbohydrate 79.2 g, Cholesterol 72.2 mg, Fat 18.3 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 7.8 g, Sodium 106.1 mg, Sugar 39.7 g

BERRY CORNMEAL CAKE



Berry Cornmeal Cake image

If you like berries and cornmeal cakes, this is a berry good one!

Provided by D.A.L

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 14

½ cup yellow cornmeal
1 ¼ cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
4 eggs
1 (14 ounce) can sweetened condensed milk
⅔ cup milk
⅓ cup canola oil
1 teaspoon vanilla extract
½ cup fresh blueberries
½ cup fresh raspberries
½ cup sliced fresh strawberries
½ cup fresh blackberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking dish.
  • Stir the cornmeal, flour, sugar, baking powder, and salt together in a mixing bowl. Combine the eggs, condensed milk, milk, oil, and vanilla in a second mixing bowl. Add egg mixture to the cornmeal mixture all at once and beat until well blended, about 2 minutes. Spread berries over the bottom of prepared dish. Spoon batter evenly over the berries to completely cover.
  • Bake in preheated oven until top is golden brown, about 45 minutes.

Nutrition Facts : Calories 455.3 calories, Carbohydrate 66.3 g, Cholesterol 111.3 mg, Fat 17 g, Fiber 2.3 g, Protein 10.7 g, SaturatedFat 4.5 g, Sodium 519.5 mg, Sugar 42.7 g

CORNMEAL CAKE WITH CREAM AND BERRIES



Cornmeal Cake with Cream and Berries image

Dollopsofwhipped cream andfresh blackberries are sandwiched between sweet cakemade with cornmeal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch-square cake

Number Of Ingredients 12

1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature, plus more for baking pan
2 cups all-purpose flour, plus more for baking pan
1 cup granulated sugar
3 tablespoons honey
3 large eggs, room temperature
1/2 cup sour cream
1 1/4 cups yellow cornmeal
2 teaspoons baking powder
Pinch of table salt
1 tablespoon water
1/2 pint heavy whipping cream
2 cups blackberries

Steps:

  • Preheat oven to 375 degrees. Brush a 9-by-9-inch baking pan with butter. Sprinkle with flour; shake to coat. Tap out excess; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter, 3/4 cup sugar, and honey until fluffy, about 3 minutes. Add eggs one at a time. Beat until incorporated; do not overbeat. Add sour cream; mix to combine. Whisk together flour, cornmeal, baking powder, and salt. Add dry ingredients to batter; mix to combine. Scrape sides of bowl with a spatula; mix again.
  • Spread batter in prepared pan. Brush with water; sprinkle with remaining sugar. Bake until cake springs back when gently pressed in the center, about 30 minutes. Cool slightly on a wire rack. Whip cream. Cut cake into squares; split. Fill with cream and berries.

CORNMEAL POUNDCAKE WITH FRESH BERRIES



Cornmeal Poundcake with Fresh Berries image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 11

1 cup all purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
3/4 cup unsalted butter, room temperature
3 large eggs
1 teaspoon vanilla extract
2 cups sliced hulled fresh strawberries
1 cup fresh raspberries
Sugar to taste

Steps:

  • Preheat oven to 350 degrees. Butter and flour 9x5inch loaf pan. Combine flour, cornmeal, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add dry ingredients and beat just until blended.
  • Pour batter into prepared pan. Bake until top is golden brown and tester inserted into center comes out clean, 45 minutes. Transfer pan to rack. Cool cake 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool completely.
  • Combine 1 cup strawberries and 1/2 cup raspberries in processor. Puree until smooth. Strain, if desired. Transfer sauce to medium bowl. Add remaining strawberries and raspberries. Sweeten with sugar, if desired.
  • Cut cake into slices. Serve with berries and sauce.

CORNMEAL CAKE WITH SWEET ROSEMARY SYRUP AND BLACKBERRIES



Cornmeal Cake with Sweet Rosemary Syrup and Blackberries image

Categories     Cake     Mixer     Egg     Dessert     Bake     Blackberry     Rosemary     Cornmeal     Gourmet

Number Of Ingredients 14

For cake
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
1 large egg yolk
2/3 cup milk
Sweet Rosemary Syrup
Accompaniments
lightly sweetened whipped cream
2 half-pints blackberries

Steps:

  • Make cake:
  • Preheat oven to 350°F. and butter and flour an 8- by 2-inch round cake pan.
  • In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Add remaining cake ingredients and beat on low speed until combined. Beat batter on high speed until pale yellow, about 3 minutes.
  • Pour batter into prepared pan and bake in middle of oven 40 minutes, or until a tester comes out with a few crumbs adhering.
  • Make Rosemary Syrup while cake is baking.
  • Cool cake in pan on a rack 10 minutes. Invert cake onto hand and return, right side up, to rack. While cake is still warm, gradually brush 1/3 cup syrup over it, allowing syrup to soak in before adding more. Chill remaining syrup in a small pitcher, covered. Syrup-soaked cake may be made 1 day ahead and kept wrapped in plastic wrap at room temperature.
  • Serve cake, cut into wedges, with whipped cream, blackberries, and remaining rosemary syrup.

BLACKBERRY CORNMEAL CAKE



Blackberry Cornmeal Cake image

We made this homey dessert with yellow cornmeal, which produces a rich, golden color, but you could use white cornmeal instead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h35m

Number Of Ingredients 9

1 1/4 cups all-purpose flour (spooned and leveled)
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons sugar, and 1/4 cup for sprinkling
1/2 cup low-fat buttermilk
2 large eggs
7 tablespoons unsalted butter, melted, plus 1 tablespoon for skillet
2 containers fresh blackberries (5.6 ounces each)

Steps:

  • Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.
  • In a 10-inch skillet (preferably cast-iron), heat remaining tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.
  • Bake, with a baking sheet on rack below (to catch any drips), until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Run a knife around the edge to loosen; cut into 8 wedges. Serve warm or at room temperature.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your cake.
  • Make sure your baking powder and baking soda are fresh. Old baking powder and baking soda can cause your cake to fall flat.
  • Do not overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.
  • Serve the cake at room temperature. This will allow the flavors to fully develop.

Conclusion:

Cornmeal cake is a delicious and versatile cake that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized with a variety of different ingredients. Whether you are looking for a simple cake to serve with a cup of coffee or a more elaborate dessert to impress your guests, cornmeal cake is a great option.

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