Cornmeal Poundcake with Fresh Berries Recipe

Name: Cornmeal Poundcake with Fresh Berries
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; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup sugar; 3/4 cup unsalted butter, room temperature; 3 large eggs; 1 teaspoon vanilla extract; 2 cups sliced hulled fresh strawberries; 1 cup fresh raspberries; Sugar to taste

Servings: persons

1 cup all purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
3/4 cup unsalted butter, room temperature
3 large eggs
1 teaspoon vanilla extract
2 cups sliced hulled fresh strawberries
1 cup fresh raspberries
Sugar to taste

1
Preheat oven to 350 degrees.
2
Butter and flour 9x5inch loaf pan.
3
Combine flour, cornmeal, baking powder and salt in medium bowl.
4
Using electric mixer, beat sugar and butter in large bowl until light and fluffy.
5
Add eggs 1 at a time, beating well after each addition.
6
Beat in vanilla.
7
Add dry ingredients and beat just until blended.
8
Pour batter into prepared pan.
9
Bake until top is golden brown and tester inserted into center comes out clean, 45 minutes.
10
Transfer pan to rack.
11
Cool cake 10 minutes.
12
Cut around pan sides to loosen cake.
13
Turn cake out onto rack and cool completely.
14
Combine 1 cup strawberries and 1/2 cup raspberries in processor.
15
Puree until smooth.
16
Strain, if desired.
17
Transfer sauce to medium bowl.
18
Add remaining strawberries and raspberries.
19
Sweeten with sugar, if desired.
20
Cut cake into slices.
21
Serve with berries and sauce.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 cup all purpose flour, 1/2 cup yellow cornmeal, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and more.

Yes, Cornmeal Poundcake with Fresh Berries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornmeal Poundcake with Fresh Berries

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