“A sweet and moist cake. Blueberries can be used instead of strawberries.” - by Jen
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch cake
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 293 cal
- 15%
- Fat
- 13.9 g
- 21%
- Carbs
- 38.6 g
- 12%
Based on a 2,000 calorie diet
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Reviews (24)
Rate This Recipe
"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 say. ..." See moreI did not find it dry at all, it just tasted like cornmeal, as one would expect. As a side note, I used regular (i.e. bleached) flour and vanilla yogurt because that's what I had on hand, and these worked fine. Simply a perfect way to use those summer strawberries!"
Jessica Paige
"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 gluten..." See more-free flour mix instead of AP flour and the results were excellent. Thank you Jen for sharing this recipe with us."
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