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Author Notes: This cake is a cross between cornbread and pound cake and is perfect for dessert. Lemon thyme or lavender would work beautifully in place of sage. —Mary Catherine Tee
Food52 Review: This cake had me at Cornmeal! I love the addition of cornmeal in cakes and in pizza dough. It adds lovely depth to the flavor and gives this cake a nice crumb. Mary Tee Malmberg has created a beautifully moist cake with the addition of olive oil and the “custard” topping. While the heavy cream and honey simmers, the combination creates a beautiful chestnut color and flavor which adds another level of flavor to the cake. An added bonus to this cake is it’s simplicity.
[Editors' note: We'd recommend upping the amount of fresh herb used to make the cream topping, and we think this cake would also be great using lavender as the primary herb.] —at yvonne's table
For the custard:
- 1 cup heavy cream
- 1 sprig sage
- 2 tablespoons honey
- Zest from 1 lemon
For the cake:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup fine yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1/8 cup fresh herbs, finely chopped (I used sage)
- 2 eggs
- 1 cup honey
- 3/4 cup buttermilk (or regular milk mixed with 1 teaspoon lemon juice and allowed to sit for 5 to 10 minutes)
- 1/2 cup olive oil
- Honey and butter, for serving
- Preheat oven to 350° F.
- In a small saucepan, combine the custard ingredients. Simmer for about 5 minutes, stirring occasionally so the cream does not burn. Cover, turn off heat, and let cool until you're ready to use it.
- In a bowl, combine flours, cornmeal, baking powder, baking soda, salt, nutmeg, and fresh herbs. Whisk together until well-combined.
- In a stand mixer or by hand, beat eggs and honey together until a bit of foam forms on top. I did this with my stand mixer on level 6 for about 4 minutes.
- Once mixed, add buttermilk and olive oil.
- Combine dry ingredients with wet ingredients and mix until well combined.
- Pour the batter into a springform pan lined with parchment paper.
- Now, discard the herb sprig from the cream mixture. Pour the cream mixture in the middle of the batter. Don't worry if it just sits at the top -- it will sink as it's cooking.
- Bake for 35 to 50 minutes, until a tester inserted into the center of the cake comes out clean. Let cool the cake cool completely before serving with honey and butter.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Honey
- This recipe was entered in the contest for Your Best Recipe with Corn
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