CORNMEAL CAKE WITH BUTTERMILK ICE CREAM AND RHUBARB COMPOTE
A little cornmeal gives the cake a crunchy texture. The sweet-tangy ice cream and the tart compote help dress up the dessert for this holiday dinner.
Provided by Scott Peacock
Yield Makes 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Generously butter 9-inch cake pan with 2-inch-high sides. Dust pan with cornmeal, tapping out excess. Sift flour, ½ cup cornmeal, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth and fluffy. Beat in orange peel. Gradually add 1 cup sugar and beat until light and fluffy, occasionally scraping sides of bowl. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Fold in dry ingredients in 3 additions until just incorporated. Transfer batter to pan; smooth top. Sprinkle with crushed sugar.
- Bake cake until tester inserted into center comes out clean, 25 to 30 minutes. Cool in pan on rack 10 minutes. Run knife around pan sides to loosen. Turn cake out onto plate, then invert, crushed sugar side up, onto rack. Cool completely. DO AHEAD: Can be made 8 hours ahead. Wrap in foil; let stand at room temperature.
- Cut cake into wedges. Serve with Buttermilk Ice Cream and Rhubarb Compote alongside.
CORNMEAL CAKE WITH BLACK CHERRY COMPOTE
Categories Cake Dairy Fruit Dessert Bake Cherry Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 9 x 5x 2 1/2-inch metal loaf pan. Dust with cornmeal; tap out excess. Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add milk, butter, lemon peel and salt. Bring to simmer, stirring until butter melts. Remove from heat. Gradually whisk in 1 cup cornmeal. Transfer to medium bowl. Mix in honey and 3 tablespoons sugar. Cool to just lukewarm, stirring occasionally, about 10 minutes. Discard vanilla bean. Whisk in yolks.
- Using electric mixer, beat egg whites in large bowl until foamy. Sprinkle remaining 2 tablespoons sugar over whites and beat until medium-soft peaks form. Gently fold whites into cornmeal mixture in 2 additions. Pour batter into prepared pan.
- Bake cake until top cracks and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (cake will fall in center). Turn out onto plate. Using sharp serrated knife, cut cake into 3/4-inch-thick slices. Place 1 slice on each plate. Top with Black Cherry Compote.
RHUBARB-BUTTERMILK COFFEE CAKE
Take advantage of rhubarb's short season, and surprise your family with this moist and tender coffee cake. There's a nice balance of tart and sweet in each bite. -Cindy Ashley, Gregory, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, combine rhubarb and 1/4 cup sugar. In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb mixture., Pour into a greased 9-in. square baking pan. In a small bowl, mix brown sugar and cinnamon; sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Nutrition Facts : Calories 287 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 304mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
RHUBARB COMPOTE
Simple is best. Two ingredients can produce a lovely dessert. Serve this compote on its own or with whipped cream or ice cream. You can also use it on pancakes, crepes, or toast.
Provided by Buckwheat Queen
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 35m
Yield 8
Number Of Ingredients 2
Steps:
- Place rhubarb pieces into a medium pot and sprinkle with sugar. Stir well to make sure rhubarb is completely covered with sugar. Cover and let rest for 15 minutes, stirring once, so natural juices will be released.
- Bring rhubarb mixture to a boil over medium heat, stirring often. Turn down heat and simmer until soft, about 10 minutes. Serve compote warm.
Nutrition Facts : Calories 57.3 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1.7 mg, Sugar 13 g
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