Sarah DeClerk, the owner and chef behind Ann Potter Baking, shares a sweet and crowd-pleasing recipe inspired by her childhood.
“This cake reminds me of my childhood. My mother didn’t make a recipe specifically like this one, but cornmeal was such a staple in her kitchen, and all of my favorite meals had a cornmeal component.
“I created this recipe as an homage to home and it is true comfort — not too sweet, but just sweet enough. It’s a wonderful dessert for a casual get-together, and an even better breakfast treat served with a fresh cup of coffee.
I love the versatility of this recipe as it is easily adapted to whatever fresh farmers market fruit you may have on hand. Enjoy!”
Strawberry Buttermilk Cornmeal Cake
INGREDIENTS
• 3 cups all purpose flour
• 1 cup yellow cornmeal
• 2 tsp. baking powder
• 2 tsp. baking soda
• 1 tsp. salt
• 1 cup softened, unsalted butter
• 2 cups dark brown sugar
• 1 tsp. good quality vanilla extract
• 2 eggs, room temperature
• 1 1/3 cups buttermilk
• 3 cups fresh strawberries, thinly sliced
DIRECTIONS
Preheat oven to 350 (325 for convection oven). Butter two nine-inch baking pans and line with parchment.
Cream together butter, sugar and vanilla in mixer fitted with paddle attachment. Add eggs one at a time and incorporate, scraping down the sides of the bowl as needed.
In a separate bowl, stir together dry ingredients: flour, cornmeal, baking powder, baking soda and salt. Set aside.
Add roughly 1/3 of the dry mixture to the butter and sugar mixture, incorporate on low. Add half of the buttermilk and stir down sides of bowl. Incorporate on low. Repeat with remaining ingredients, finishing with the flour mixture.
Fold in berries with a large spatula, taking care to not overmix.
Split batter between the two baking pans. Bake 45-55 minutes, until a toothpick comes out clean when inserted into center of cakes.
