The best delicious Cornmeal Poundcake With Fresh Berries recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cornmeal Poundcake With Fresh Berries recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cornmeal Poundcake With Fresh Berries.
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1 c All purpose flour
1/2 c Yellow cornmeal
1/2 ts Baking powder
1/4 ts Salt
1 c Sugar
3/4 c Unsalted butter; room
-temperature
3 lg Eggs
1 ts Vanilla extract
2 c Strawberries; Sliced And
-Hulled
1 c Fresh raspberries
Sugar to taste
Preheat oven to 350 degrees. Butter and flour 9x5inch loaf pan. Combine
flour, cornmeal, baking powder and salt in medium bowl. Using electric
mixer, beat sugar and butter in large bowl until light and fluffy. Add eggs
1 at a time, beating well after each addition. Beat in vanilla. Add dry
ingredients and beat just until blended. Pour batter into prepared pan.
Bake until top is golden brown and tester inserted into center comes out
clean, 45 minutes. Transfer pan to rack. Cool cake 10 minutes. Cut around
pan sides to loosen cake. Turn cake out onto rack and cool completely.
Combine 1 cup strawberries and 1/2 cup raspberries in processor. Puree
until smooth. Strain, if desired. Transfer sauce to medium bowl. Add
remaining strawberries and raspberries. Sweeten with sugar, if desired. Cut
cake into slices. Serve with berries and sauce. Yield: 8 servings
Yields
8 Servings
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