fork_knife_icon

Plum Berry Cornmeal Cake

Recipes by Chef Steph

Chef Steph

Plum Berry Cornmeal Cake

ingredients

Plum Berry Cornmeal Cake
  • 3/4 cup - salted butter, softened
  • 1 1/2 cups - granulated sugar
  • 4 large - eggs
  • 1 1/2 cups - all-purpose flour
  • 1 cup - fine yellow cornmeal
  • 2 teaspoons - baking powder
  • 1 teaspoon - kosher salt
  • 3/4 cup - sour cream
  • 1 tablespoon - orange zest plus 1/2 cup fresh juice (about 2 oranges)
  • 2 teaspoons - vanilla extract
  • 2 1/2 cups - mixed fresh berries
  • 2 - red plums, sliced
Prep time
10 minutes
Cook Time
1  hours
Serves
10 to 12

Directions

  1. Preheat oven to 350°F. Line the bottom and sides of a lightly greased 13- x 9-inch pan with parchment paper.
  2. Beat butter and sugar with an electric mixer at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl as needed. 
  3. Add eggs, 1 at a time, beating well after each addition and stopping to scrape sides of bowl as needed.
  4. Whisk together the flour, cornmeal, baking powder, and salt in a medium bowl.
  5. Whisk together the sour cream, orange zest, orange juice, and vanilla in a separate bowl. 
  6. Add flour mixture to butter mixture alternating with sour cream mixture, beginning and ending with flour mixture. 
  7. Beat at low speed just until blended after each addition. 
  8. Spread batter into prepared baking pan, and scatter berries and plum slices over batter.
  9. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour and 5 minutes. 
  10. Cool on a wire rack for 20 minutes. 
  11. Cut into squares, and serve warm or at room temperature.

More Recipes