- Makes 17
Caramelized crusts. A buttery crumb. Jammy berries. I love these little cornmeal cakes. These are inspired by the Blueberry Cornmeal Butter Cake from the Smitten Kitchen cookbook, where I use mixed berries in place of the blueberries, omit the streusel, and bake the batter in a muffin-sized mini bundt pan plus one muffin pan (you could use 2 muffin pans or two mini bundt pans), instead of one big cake. The batter makes an odd number of little cakes -17, and you have to be careful while removing them, if using the bundt pan. But other than this, the cakes are a breeze to make. With coffee, they make a decadent breakfast, or a dreamy dessert with a dollop of creme fraiche. —Tanya
grated lemon zest
berries (a mix of raspberries, blueberries and blackberries is nice)
baking spray or butter and flour for the pans
- Preheat oven to 350 degrees F. Butter and flour 2 mini bundt pans or muffin pans (making sure to tap out the excess flour) OR coat with nonstick baking spray.
- Whisk together the flour, cornmeal, baking powder and salt in a medium bowl.
- In a large bowl, add the sugar, butter and lemon zest and beat (with an electric mixer, or as I do, with a wooden spoon) till pale and fluffy. Add one egg, beat to incorporate and scrape down the sides of the bowl. Add the second egg and the vanilla and incorporate.
- Add a third of the flour mixture, then the yogurt and another third of the flour mixture, incorporating and scraping down the sides of the bowl between additions.
- Add the berries to the bowl with the remaining flour mixture and toss to coat. Add this to the batter and gently fold in.
- Fill the bundt/muffin pans with the batter, about 3/4 full and bake for 20-25 minutes, till the edges are browned and the cakes are cooked through.
- Cool the cakes in their pans for 5-10 minutes. While still slightly warm, coax them out of their pans and onto a cooling rack. They’re lovely warm or at room temperature. Dust with sugar if desired.
- The cakes are best eaten the day they are made.