BERRY-CORNMEAL POUND CAKE
This blueberry-raspberry pound cake loaf gets a bit of natural sweetness thanks to the inclusion of cornmeal to the batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cornmeal, beating well to combine and scraping down bowl as needed. Gently toss berries with remaining 1 tablespoon flour. Fold into batter.
- Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
- To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)
Nutrition Facts : Calories 473 g, Fat 26 g, Fiber 2 g, Protein 7 g
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ajmi khochtali
[email protected]This cake was delicious! I loved the combination of the cornmeal and the berries. It was also very easy to make. I will definitely be making this again.
Michelle Allen
[email protected]This cake was a bit too sweet for my taste. I think I would reduce the amount of sugar next time. However, the texture was great and the berries were a nice addition.
Neko Robinson
[email protected]This was the perfect cake for my summer party. It was light and refreshing, and the berries added a beautiful pop of color. I will definitely be making this again.
Tsegaye Gebre
[email protected]I'm not a huge fan of cornmeal, but I was pleasantly surprised by this cake. The cornmeal added a nice texture and the berries gave it a pop of sweetness. I would definitely make this again.
Arpana Limbu
[email protected]This cake was easy to make and it turned out great! I used a mix of blueberries and raspberries and they were perfect in the cake. I will definitely be making this again.
Zafarullah Mughal
[email protected]This pound cake was a bit dry for my taste. I think I might have overcooked it. However, the flavor was still good. I would try it again, but I would adjust the cooking time.
Jamie Griffin
[email protected]I made this cake for my family and they loved it! It was so moist and flavorful. The cornmeal added a nice crunch and the berries were a perfect addition.
Nteboheleng Exillia
[email protected]This cake was delicious! The cornmeal gave it a unique flavor and texture that I really enjoyed. I also loved the pop of sweetness from the berries.
AXIS
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's so easy to make and it always turns out perfect. I love that I can use whatever berries I have on hand.
Meg Balika
[email protected]This pound cake was a hit at my brunch party! Everyone raved about how moist and flavorful it was. The cornmeal added a nice texture and the berries gave it a pop of sweetness. I will definitely be making this again.