Cornmeal Strawberry Cake

Cornmeal Strawberry Cake

24

"A sweet and moist cake. Blueberries can be used instead of strawberries."

Ingredients

{{adjustedServings}} servings 293 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan. Sift together the cornmeal, flour, salt and baking powder, set aside.
  2. In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the yogurt, stirring after each addition. Finally, fold in the strawberries. Pour the batter into the prepared pan.
  3. Bake for 45 to 50 minutes in the preheated oven, until a toothpick or knife inserted, comes out clean. Cool cake in the pan on a wire rack for 30 minutes then invert onto a serving plate. Serve with ice cream or whipped cream.
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Reviews

24
  1. 27 Ratings

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Made this last night with fresh strawberries at the peak of their season. It's light, not too sweet and oh-so-tasty. Even my husband, who normally won't eat strawberries, had only good things to...

I think most of the other reviewers have summed it up pretty well...with this cake is great! My only additional comment would be that it makes a great tasting gluten-free cake as well. I used a ...

I love this recipe and so does everyone I feed it to. For a twist, use blue cornmeal rather than the regulation yellow.