Description
This Blackberry Cornmeal Cake subtly sweetened with honey and has an amazingly soft, delicate, and moist crumb! It’s a perfect breakfast cake or as an afternoon snack.
Ingredients
Scale
- ¾ cup plus 2 tablespoons all-purpose flour
- ¾ cup fine grind cornmeal
- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup plus 2 tablespoons sugar
- ¾ teaspoon salt
- 2 tablespoons plus 1½ teaspoons honey
- 5 eggs, room temperature
- 1 cup fresh blackberries
Instructions
- Preheat the oven to 325°F. Coat an 8-inch round cake pan with nonstick cooking spray and set aside.
- In a small bowl, whisk the flour with the cornmeal until just combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar, salt, and honey until pale and fluffy, about 5 minutes. Add the eggs, one at a time, incorporating fully before adding another. (The batter may start to separate for the last few eggs.) Using a rubber spatula, fold the flour mixture into the butter mixture until just combined.
- Pour the batter into the prepared cake pan and sprinkle the blackberries all over the top of the batter.
- Bake for 35 minutes or until golden brown and a skewer inserted into the center of the cake comes out clean.
- Cool the cake slightly, then remove from the pan, slice, dust with powdered sugar if desired, and serve.
Keywords: cornmeal, cake, blackberries