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Rustic Cornmeal Strawberry Cake

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Submitted by: tyxe

 

Nutty cormeal is a perfect complement to the sweetness of strawberries in this classic European dessert.
 

Ingredients

  • 1 1/2 cups cornmeal
  • 3/4 cup unbleached all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup butter
  • 1 1/4 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 6 ounce cup vanilla yogurt
  • 2 cups sliced fresh strawberries

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Method

Preheat oven to 350 degrees. Grease and flour a 10 inch springform pan. Sift together cornmeal, flour, baking powder, baking soda and salt then set aside. In a medium bowl, cream together butter and sugar. Beat in eggs, one at a time, then stir in vanilla. Add dry ingredients alternately with yogurt, stirring after each addition, then fold in half of strawberries. Pour batter into prepared pan and top with remaining strawberries. Bake 45-50 minutes until a toothpick or knife inserted comes out clean. Cool cake in pan on a wire rack for 30 minutes. Run a thin knife around edge of pan to release springform. Transfer cake to a platter and serve with ice cream or whipped cream.

 

Notes: This is an old fashioned European torte that is an all time favorite of mine.

 

Number of Servings: 12

 

Submitted by: tyxe ()

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