I brought this cake for a treat after last week's class and several of you wanted the recipe. It's from Deborah Madison's Vegetarian Cooking for Everyone. It's a great book and well worth buying!
Sweet Corn Coffee Cake with Berries
1 1/3 cup flour
3/4 cup cornmeal
1/2 cup plus 2 tablespoons sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
grated zest of 1 lemon
2 teaspoons vanilla extract
2 eggs
1/3 cup butter melted, or corn oil
1-2 cups berries (raspberries,blueberries or blackberries)
powdered sugar
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Preheat oven to 375. Butter and flour or spray an 8-inch springform cake pan or an 8-inch square pan.
Whisk the dry ingredients together in a bowl. In a second owl, combine the wet ingredients. Quickly stir them together, then scrape into the pan. Scatter the berries over the top and bake in the center of the oven until the cake is browned and beginning to pull away from the sides of the pan, about 45 minutes. Remove the rim if you've used a springform pan, transfer the cake to a serving plate, and dust with powdered sugar. Serve warm.
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Rach's notes:
This has never taken 45 minutes for me -- I put the timer on for 30 or 35 and test with toothpick and it's usually done (toothpick has a few moist crumbs clinging).
I've used plain yogurt when I didn't have buttermilk in the house and it worked just fine.
I usually mix half white flour and half whole wheat pastry flour in this recipe to make it a little healthier.
I've also served this at the end of a meal as dessert -- I make a lemon juice and sugar syrup and pour that over as a glaze, but a berry glaze would be awesome too.
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