Cornmeal Berry Sheet Cake Recipes

CORNMEAL-BERRY SHEET CAKE

Steps:

• Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving overhang on long sides. Butter parchment. Whisk together flour, cornmeal, baking powder, and salt in a bowl.
• Beat butter and 1 1/2 cups sugar on medium-high speed until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk and beating until just combined. Spread batter in prepared pan.
• Sprinkle berries over top, then sprinkle with remaining 2 tablespoons sugar. Bake until golden brown and a toothpick inserted into center comes out clean, about 1 hour. Let cool completely on a wire rack. Remove cake with parchment and cut into pieces (3 or 4 on short side, then 4 or 6 on long side). Cake is best served the same day, with whipped cream and additional berries.

BERRY-CORNMEAL POUND CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cornmeal, beating well to combine and scraping down bowl as needed. Gently toss berries with remaining 1 tablespoon flour. Fold into batter.
• Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
• To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

BERRY CORNMEAL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking dish.
• Stir the cornmeal, flour, sugar, baking powder, and salt together in a mixing bowl. Combine the eggs, condensed milk, milk, oil, and vanilla in a second mixing bowl. Add egg mixture to the cornmeal mixture all at once and beat until well blended, about 2 minutes. Spread berries over the bottom of prepared dish. Spoon batter evenly over the berries to completely cover.
• Bake in preheated oven until top is golden brown, about 45 minutes.

CORNMEAL-BERRY SHEET CAKE

Steps:

• Preheat oven to 325 deg F Butter a 9x13 baking pan and line with parchment paper, leaving paper overhanging the long sides of the pan. Butter the parchment paper. (This is additional butter,not the butter called for in the ingredients list).
• Whisk together the flour, cormeal, bakiing powder and salt in a bowl.
• Beat the butter and 1 1/2 c sugar on medium-high speed until pale and fluffy, about 2 minutes.
• Beat in the eggs, one at a time, scraping down the bowl as needed, then add the vanilla.
• Add the flour mix 1/3 at a time, alternating with the buttermilk and ending with the flour. Beat until just combined.
• Spread batter in the prepared pan.
• Sprinkle berries over the top and then sprinkle with the 2 tbl sugar.
• Bake until golden brown and toothpick comes out clean, about 1 hour. Let cool completely on a wire rack.
• Remove and cut into pieces. Cake is best served the same day. Garnish with fresh berries and whipped cream.

BERRY CHANTILLY SHEET CAKE

Steps:

• For the cake: Place a rack in the center of the oven and preheat to 350 degrees F. Grease the bottom only of a 9-by-13-by-2-inch pan with butter or shortening. Line the bottom only with a piece of parchment.
• Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whip on medium-high speed until frothy, about 1 minute. Slowly stream in 3/4 cup of the granulated sugar and continue to whip until medium-stiff peaks form, about 3 minutes. The meringue will hold its shape and have the consistency of shaving cream.
• Transfer the meringue to a large clean bowl and set aside. Wipe out the mixer bowl with a paper towel. Sift the cake flour, remaining 3/4 cup white sugar, baking powder and salt into the same mixer bowl. Add the lemon zest and whisk to combine. Add the vegetable oil, buttermilk,
• vanilla and egg yolks and blend on low until combined. Scrape the bowl and then mix on
• medium speed for 1 minute.
• Remove the bowl from the mixer. Use a large whisk or spatula to fold one-third of the meringue into the flour mixture until lightened and a few streaks of egg white remain. Repeat with half the remaining meringue, folding into the batter until nearly combined. Fold the last third of the meringue into the batter, folding just until the meringue is completely incorporated.
• Pour the batter into the prepared pan. Tap the pan gently on the counter 3 to 4 times to release any large air bubbles. Bake until a toothpick inserted in the center of the cake comes out with just a few moist crumbs clinging to it and the cake is golden brown, 33 to 36 minutes.
• Place the pan on a cooling rack and cool 20 minutes. While still warm, cover the pan with plastic and allow to cool completely, about 4 hours, before frosting.
• Remove the plastic wrap and turn the cake out onto a large serving platter or sheet pan. Peel off the parchment if it is still stuck to the bottom of the cake.
• For the whipped cream: Combine the mascarpone, confectioners' sugar, vanilla and salt in the bowl of an electric mixer fitted with the whisk attachment. Mix on low until combined, then raise to the speed to medium and beat for 30 seconds or until smooth. Scrape the bowl and beat for another 30 seconds.
• Lower the mixer to low speed and slowly pour in the cream. Once the cream is combined, stop and scrape the bowl and then raise the speed to medium-high and beat until medium-stiff peaks form, 2 to 3 minutes. The cream will hold its shape but will still be spreadable.
• Spread the jam evenly over the top of the cake with an offset spatula, stopping just short of the edge, creating a thin, see-through coating. Spoon the whipped cream onto the cake and spread it evenly to the edges. Use a large knife to mark 3 rows of 4 slices for a total of 12 slices. Arrange a small handful of mixed berries in the center of each marked piece. Cut and serve, storing any leftovers covered in the refrigerator for up to 2 days.

UPSIDE-DOWN BERRY CORNMEAL CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease 8-inch round cake pan, line bottom with parchment paper, grease.
• Arrange 1 1/2 cups berries in bottom of pan; set aside.
• In bowl stir together flour, cornmeal, basil, baking powder and salt. Set aside.
• In another bowl, whisk together eggs, sugar, milk and oil.
• Add milk mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.
• Bake 40 to 45 minutes or until pick inserted near center comes out clean.
• Cool cake in pan 5 minutes. Run knife around edge of pan to loosen sides. Invert. Remove parchment. Top with remaining berries and a sprig of basil and/or mint.