Cornmeal Cake with Buttermilk Ice Cream and Rhubarb

Name: Cornmeal Cake with Buttermilk Ice Cream and Rhubarb Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1/2 cup yellow cornmeal; 1 1/2 teaspoons Homemade Baking Powder; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, room temperature; 1 tablespoon finely grated orange peel; 1 cup sugar; 2 large eggs, room temperature; 1/2 cup sour cream; 1 teaspoon vanilla extract; 2 tablespoons coarsely crushed sugar cubes; Buttermilk Ice Cream; Rhubarb Compote

Servings: persons

1 cup all purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons Homemade Baking Powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated orange peel
1 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
2 tablespoons coarsely crushed sugar cubes
Buttermilk Ice Cream
Rhubarb Compote

1
Preheat oven to 350F.
2
Generously butter 9-inch cake pan with 2-inch-high sides.
3
Dust pan with cornmeal, tapping out excess.
4
Sift flour, 1/2 cup cornmeal, baking powder, and salt into medium bowl.
5
Using electric mixer, beat butter in large bowl until smooth and fluffy.
6
Beat in orange peel.
7
Gradually add 1 cup sugar and beat until light and fluffy, occasionally scraping sides of bowl.
8
Add eggs 1 at a time, beating well after each addition.
9
Beat in sour cream and vanilla.
10
Fold in dry ingredients in 3 additions until just incorporated.
11
Transfer batter to pan; smooth top.
12
Sprinkle with crushed sugar.
13
Bake cake until tester inserted into center comes out clean, 25 to 30 minutes.
14
Cool in pan on rack 10 minutes.
15
Run knife around pan sides to loosen.
16
Turn cake out onto plate, then invert, crushed sugar side up, onto rack.
17
Cool completely.
18
DO AHEAD: Can be made 8 hours ahead.
19
Wrap in foil; let stand at room temperature.
20
Cut cake into wedges.
21
Serve with Buttermilk Ice Cream and Rhubarb Compote alongside.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup all purpose flour, 1/2 cup yellow cornmeal, 1 1/2 teaspoons Homemade Baking Powder, 1/2 teaspoon salt, and more.

Yes, Cornmeal Cake with Buttermilk Ice Cream and Rhubarb Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Cornmeal Cake with Buttermilk Ice Cream and Rhubarb Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions