Cornmeal Poundcake With Fresh Berries

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Servings: 8 Difficulty: Advanced
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A tender, golden cornmeal cake paired with a vibrant fresh berry compote for a bright, rustic dessert.
Cornmeal Poundcake With Fresh Berries recipe image

This Cornmeal Poundcake strikes the perfect balance between rustic texture and sweet indulgence. The addition of yellow cornmeal lends a subtle, nutty flavor and a lovely crumb that distinguishes it from traditional pound cakes. Topped with a fresh medley of sliced strawberries and raspberries, both whole and pureed, the dish offers a refreshing acidity that cuts through the richness of the buttery cake. It’s an ideal centerpiece for weekend brunches or summer gatherings, bringing a touch of homemade warmth to the table. Simple to prepare with pantry staples, this dessert is both elegant enough for guests and comforting enough for family dinners.

Cornmeal Poundcake With Fresh Berries recipe image
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Cornmeal Poundcake With Fresh Berries

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 882.2

Description

This Cornmeal Poundcake strikes the perfect balance between rustic texture and sweet indulgence. The addition of yellow cornmeal lends a subtle, nutty flavor and a lovely crumb that distinguishes it from traditional pound cakes. Topped with a fresh medley of sliced strawberries and raspberries, both whole and pureed, the dish offers a refreshing acidity that cuts through the richness of the buttery cake. It&# 226;ÂÂs an ideal centerpiece for weekend brunches or summer gatherings, bringing a touch of homemade warmth to the table. Simple to prepare with pantry staples, this dessert is both elegant enough for guests and comforting enough for family dinners.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. Butter and flour a 9x5-inch loaf pan, or line with parchment paper.
  3. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.
  4. In a large bowl, beat sugar and softened unsalted butter with an electric mixer until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, beating well after each addition until fully incorporated.
  6. Beat in vanilla extract until smooth.
  7. Gradually add the dry ingredients to the butter mixture, beating just until blended and no dry streaks remain. Do not overmix.
  8. Pour batter into the prepared loaf pan and smooth the top.
  9. Bake for 45-50 minutes, or until a tester inserted into the center comes out clean and the top is golden brown.
  10. Transfer pan to a wire rack and let cool for 10 minutes.
  11. Run a knife around the edges to loosen, then turn cake out onto the rack to cool completely.
  12. Meanwhile, combine 1 cup of strawberries and 1/2 cup of raspberries in a food processor.
  13. Pulse until pureed, then strain if a smoother sauce is desired.
  14. Transfer berry sauce to a serving bowl; stir in remaining whole strawberries and raspberries.
  15. Slice the cooled cake and serve with the fresh berry sauce on top.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 882.2kcal
% Daily Value *
Total Fat 38.2g59%
Saturated Fat 23.3g117%
Cholesterol 96.8mg33%
Sodium 1313.8mg55%
Total Carbohydrate 128.3g43%
Dietary Fiber 3.8g16%
Sugars 60.9g
Protein 8.8g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornmeal, poundcake, berries, strawberries, raspberries, dessert, baking, butter, brunch, summer, rustic, fresh, compote, cake, vegetarian
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