CORNMEAL POUNDCAKE WITH FRESH BERRIES
Steps:
- 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.
THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE
Is it cake time yet? Cake is comforting in a way that a tart or cookies are not, and this is especially true of loaf cakes, which you can convince yourself is just like bread. Slices of it fit in the toaster, so really, what's the difference? This citrus-scented cornmeal number is endlessly adaptable - use whatever fat you have on hand, dairy or light, bright flavoring you have on hand - and requires just one bowl. It's wonderful in slices, but extra nice toasted and buttered for breakfast.
Provided by Melissa Clark
Categories breakfast, cakes, dessert
Time 1h
Yield 1 (9-inch) loaf
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
- In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
- Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
- Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
- Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.
STRAWBERRY POUND CAKE
This strawberry pound cake is a recipe to write home to mama about.
Provided by L.M. Black
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.
Nutrition Facts : Calories 665.9 calories, Carbohydrate 76.2 g, Cholesterol 172.2 mg, Fat 37.8 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 23.1 g, Sodium 123.5 mg, Sugar 46.9 g
STRAWBERRY CREAM CHEESE POUND CAKE
My mother's cousin shared this strawberry cream cheese pound cake recipe more than 50 years ago. Our family has enjoyed it ever since, especially on a hot New Mexico day! It can be made the day before. -Vickie Britton, Hobbs, New Mexico
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 24 servings.
Number Of Ingredients 6
Steps:
- Cut pound cake into 1/2-in. slices; place in bottom of a 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in milk and lemon juice until blended. Fold in 2-2/3 cups whipped topping and 1-1/2 cups strawberries with juice., Spread mixture over pound cake. Top with remaining 2-2/3 cups whipped topping. Refrigerate, covered, at least 4 hours or overnight. Top with remaining 1/2 cup strawberries in juice before serving.
Nutrition Facts : Calories 195 calories, Fat 10g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
STRAWBERRY-ALMOND CORNMEAL CAKE
Provided by Briana Holt
Categories Cake Dessert Kid-Friendly Strawberry Almond Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 12 Servings
Number Of Ingredients 21
Steps:
- Strawberry crumble:
- Pulse almonds in a food processor until about the size of grains of rice. Add strawberries and pulse to a coarse powder. Add flour, sugar, and salt and pulse just to blend. Add butter and process until no dry spots remain.
- Cake and assembly:
- Preheat oven to 350°F. Coat pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, break up almond paste in a large bowl until crumbly. Add sugar and butter and mix until blended, about 2 minutes. Add eggs one at a time, mixing well to incorporate after each addition. Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes. Reduce speed to low and mix in dry ingredients.
- Scrape batter into pan; scatter strawberries over top, followed by clumps of crumble. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 80-90 minutes. Let cool in pan before unmolding. Dust with powdered sugar just before serving.
- Do ahead
- Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
CORNMEAL-STRAWBERRY SHORTCAKES
Provided by Florence Fabricant
Categories project, dessert, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Cover baking sheet with foil.
- Combine flour, corn meal, baking powder, salt and three tablespoons sugar in a food processor and process to blend. Add butter and pulse until mixture is uniformly crumbly. (Ingredients can be mixed by hand.) Transfer to a mixing bowl and lightly stir in egg and buttermilk, moistening ingredients so they can be gathered to make a soft dough.
- Pat dough on a lightly floured board to three-quarter-inch thickness. Cut into six four-inch rounds. Put on baking sheet and bake until barely beginning to brown, about 15 minutes. Cool on racks.
- Put strawberries in a bowl and sweeten to taste. Add kirsch. Whip cream until thickened, fold in two tablespoons confectioners' sugar and continue whipping until nearly stiff. Refrigerate until ready to serve.
- Split shortcakes. Spread bottom halves with some of the whipped cream and top with a layer of strawberries. Spread undersides of top halves with remaining whipped cream and put on cakes. Dust tops with remaining confectioners' sugar. Serve with additional berries spooned around cakes.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 8 grams, Carbohydrate 53 grams, Fat 24 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 352 milligrams, Sugar 18 grams, TransFat 1 gram
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- Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pan; dust with flour, tapping out excess.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1/2 cup of sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time until just incorporated. Add the vanilla and yogurt; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Fold in strawberries.
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