Everytime strawberries are in season, I make this strawberry cornmeal cake. I swear it is so dang on good. It’s got that course texture of cornmeal so it’s a tad bit gritty but don’t worry, it’s still moist and smooth. I toss some fresh strawberries into the batter then I add a little sugary topping, and a little dollop of rosemary and vanilla bean whipped cream. This dessert is the one you make when you wanna prove to your homies that you are sophisticated.
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How to Make Strawberry Cornmeal Cake
Preheat and Prep:
- Preheat to 350 degrees then pop a 9” or 10″ cast iron skillet in there. This will give you that bomb crust.
2. Mix Dry Ingredients:
- In a small bowl, whisk together flour, cornmeal, and salt. Set them aside.
3. Creaming Butter and Sugar:
- Beat the butter for 2 whole minutes on high speed, then gradually introduce the sugar and mix about 5 minutes until nice and fluffy.
4. Add the Eggs:
- Introduce them one at a time. Mix well after each and remember, scrape down the sides of the bowl.
5. Goat Cheese for Tang:
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- Crumble in the goat cheese with your mixer on low. It’s all about that gentle blend.
6. Alternate Dry and Wet:
- Slowly, add in your dry ingredient mixture. Next, pour in the buttermilk and vanilla bean paste, ensuring each ingredient is mixed well .
7. Prep the Skillet:
- Remove the skillet from its fiery haven and drop a tablespoon of salted butter into it. As it melts, pour your lovingly prepared cornmeal cake batter into the hot skillet.
8. The Final Touch:
- Use a silicone spatula to smooth over the top of your batter. Then, arrange those strawberries on top of the cake. For a final touch, sprinkle with turbinado sugar.
9. Bake to Perfection:
- Bake for 45-55 minutes. You’re looking for that golden touch and a toothpick that emerges clean from the cake’s center. Allow your cake to cool for 10-15 minutes.
Strawberry Cornmeal Cake Recipe
This Strawberry Cornmeal Cake has a delicious tartness that shines against the moist, pleasantly coarse texture of cornmeal with a a crisp sugary topping.
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Servings: 8 servings
Ingredients
For the Cake
- 3/4 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs room temperature
- 1 cup all-purpose flour sifted
- 1/2 cup yellow cornmeal
- 1/2 tsp salt
- 1/3 cup buttermilk
- 3 tbsp plain goat cheese
- 2 tsp vanilla paste
- 1 1/2 cups fresh strawberries halved
- 1/2 cup fresh rhubarb (optional) halved
- 2 tbsp turbinado sugar
For the Topping
- 1 cup heavy whipping cream
- 1 tsp vanilla bean paste
- 1 tbsp confectioner's sugar
- 3 fresh rosemary sprigs up to 4
Instructions
For the Cake
- Preheat the oven to 350 degrees. Place a 9” or 10" cast iron skillet in the oven while the batter is prepared.
- In a small bowl, combine the dry ingredients: flour, cornmeal and salt. Set aside.
- Using the bowl of your stand mixer fitted with a whisk attachment, beat the butter for 2 minutes on high speed. Slowly add the sugar. Cream together the butter and the sugar until light and fluffy, about 5 minutes. Add the eggs 1 at a time, mixing well after each addition, remembering to scrape down the sides of the bowl.
- Crumble in the goat cheese and turn the mixer down to low speed.
- Slowly add in the dry ingredient mixture, being careful not to over mix. Pour in the buttermilk and vanilla bean paste, mix well to combine all the ingredients.
- Remove skillet from the oven and drop a tablespoon of salted butter into the hot skillet, it should sizzle and melt pretty quickly. Once the butter has melted, pour cornmeal cake batter into the hot skillet.
- Using a silicone spatula, smooth over the top of the batter. Evenly place strawberries (and rhubarb if using) on top of the cake, then sprinkle with turbinado sugar.
- Bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool for 10-15 minutes.
For the Whipped Cream
- Pour the heavy whipping cream into a small bowl. Add in vanilla bean paste and rosemary sprigs. Stir to combine.
- Cover, place in the refrigerator and allow to sit for at least 2 hours. Overnight is best.
- Remove infused cream from the fridge. Sprinkle in confectioners sugar.
- Beat cream on medium-high speed until thick, stiff peaks form, about 4-5 minutes.
Video
Notes
* If you don’t have vanilla bean paste on hand, replace with pure vanilla extract.
* Fine yellow cornmeal is best for this recipe. Stone-ground will also work, the texture will just be a bit more rustic.
* Fine yellow cornmeal is best for this recipe. Stone-ground will also work, the texture will just be a bit more rustic.
Nutrition
Calories: 572kcal | Carbohydrates: 65g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 214mg | Potassium: 159mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1143IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 2mg
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This sounds delicious and I look forward to making it! What do you recommend if I do not typically like goat cheese?
You don’t really taste the goat cheese it just adds a subtle tang. You could use full fat sour cream or Greek yogurt to get that tang without adding too much moisture. I would reduce it to two tablespoons as well.