I have plenty of cornmeal left over from making my cherry upside down cake recipe so I need to work on getting rid of it. That’s how I came to make this strawberry cornmeal cake. All told, I think the cake has a sort of southern down home cornbread appeal and it’s a yummy treat, but I’m not sure I’d make it again – not really my style. I thought it could stand for more strawberries, so I upped the recipe below to 1 1/2 cups of strawberries from 1. I also felt that the bake time was a little too long and my outside was a tad too crunchy, so I lowered the recipe to 40 minutes of bake time from 45 below. Just remember – you can always add time in the oven, but you can’t take it away. Enjoy!
Strawberry Cornmeal Cake Recipe Ingredients
- 1 1/3 cups cornmeal
- 2/3 cup sifted all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup butter, softened at room temperature
- 1 1/4 cups white sugar
- 4 large eggs, room temperature
- 2 teaspoon vanilla extract
- 1/2 cup plain low-fat yogurt (I used Dannon)
- 1 1/2 cups sliced fresh strawberries
Strawberry Cornmeal Cake Recipe Directions
Preheat your oven to 350 degrees, and prepare a 9-inch round cake pan. Thinly slice the fresh strawberries. In a large bowl, sift together the cornmeal, flour, salt and baking powder. In a kitchen mixer, cream together the softened butter and sugar. Beat in the eggs one at a time. Mix in the vanilla. Alternate adding the sifted dry ingredients and yogurt into the mixture in about three total additions, beginning and ending with the dry ingredients. Gently fold the sliced strawberries into the batter with a spatula. Bake for about 35 minutes, or until the cake springs back when gently pressed and your toothpick tester comes out clean. Cool in the pan for about a half hour before turning out onto your cake plate.