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Cornmeal Strawberry Cake

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Cornmeal Strawberry Cake

Directions

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Ingredients :

  • 1 ⅓ cups cornmeal
  • ⅔ cup unbleached all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¾ cup unsalted butter
  • 1 ¼ cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • ½ cup plain low-fat yogurt
  • 1 cup sliced fresh strawberries
  • Methods :

  • 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.
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