Best 3 Cornmeal Strawberry Cake Recipes
Indulge in the delectable symphony of flavors with our Cornmeal Strawberry Cake, a delightful fusion of rustic charm and fruity sweetness. This unique cake boasts a moist and tender crumb, thanks to the incorporation of cornmeal, which lends a subtle nutty flavor and a hint of texture. Plump and juicy strawberries, the stars of the show, burst with their natural tartness, perfectly complementing the cake's inherent sweetness. But that's not all – this recipe collection offers variations to tantalize every palate. Explore the classic Strawberry Cornmeal Cake, featuring a generous swirl of luscious strawberry filling, or venture into the realm of indulgence with the decadent Strawberry Cream Cheese Cornmeal Cake, where velvety cream cheese frosting elevates the cake to new heights. And for those seeking a gluten-free treat, the Gluten-Free Strawberry Cornmeal Cake offers a delightful alternative without compromising on flavor. Whichever recipe you choose, prepare to embark on a culinary journey where cornmeal and strawberries intertwine in a harmonious dance of flavors.
Check out the recipes below so you can choose the best recipe for yourself!
CORNMEAL STRAWBERRY CAKE
A sweet and moist cake. Blueberries can be used instead of strawberries.
Provided by Jen
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan. Sift together the cornmeal, flour, salt and baking powder, set aside.
- In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the yogurt, stirring after each addition. Finally, fold in the strawberries. Pour the batter into the prepared pan.
- Bake for 45 to 50 minutes in the preheated oven, until a toothpick or knife inserted, comes out clean. Cool cake in the pan on a wire rack for 30 minutes then invert onto a serving plate. Serve with ice cream or whipped cream.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 38.6 g, Cholesterol 93.1 mg, Fat 13.9 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 8 g, Sodium 174.6 mg, Sugar 22.5 g
STRAWBERRY-ALMOND CORNMEAL CAKE
Provided by Briana Holt
Categories Cake Dessert Kid-Friendly Strawberry Almond Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 12 Servings
Number Of Ingredients 21
Steps:
- Strawberry crumble:
- Pulse almonds in a food processor until about the size of grains of rice. Add strawberries and pulse to a coarse powder. Add flour, sugar, and salt and pulse just to blend. Add butter and process until no dry spots remain.
- Cake and assembly:
- Preheat oven to 350°F. Coat pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, break up almond paste in a large bowl until crumbly. Add sugar and butter and mix until blended, about 2 minutes. Add eggs one at a time, mixing well to incorporate after each addition. Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes. Reduce speed to low and mix in dry ingredients.
- Scrape batter into pan; scatter strawberries over top, followed by clumps of crumble. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 80-90 minutes. Let cool in pan before unmolding. Dust with powdered sugar just before serving.
- Do ahead
- Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
STRAWBERRY-ALMOND CORNMEAL CAKE
Steps:
- Strawberry Crumble Pulse almonds in a food processor until about the size of grains of rice. Add strawberries and pulse to a coarse powder. Add flour, sugar, and salt and pulse just to blend. Add butter and process until no dry spots remain. Cake and Assembly Preheat oven to 350°. Coat pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, break up almond paste in a large bowl until crumbly. Add sugar and butter and mix until blended, about 2 minutes. Add eggs one at a time, mixing well to incorporate after each addition. Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes. Reduce speed to low and mix in dry ingredients. Scrape batter into pan; scatter strawberries over top, followed by clumps of crumble. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 80â90 minutes. Let cool in pan before unmolding. Dust with powdered sugar just before serving. Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
Tips:
- Use fresh, ripe strawberries for the best flavor.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Be careful not to overmix the batter, as this can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
Conclusion:
This cornmeal strawberry cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a slightly crunchy texture from the cornmeal. The strawberries add a pop of sweetness and tartness, and the cream cheese frosting is the perfect finishing touch. Whether you're serving it for a special occasion or just enjoying it as a snack, this cake is sure to be a hit.
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