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This Cornmeal and Berry Cakes recipe from award-winning cookbook author, Dorie Greenspan, is perfect with tea or coffee. They make a great afternoon treat or dessert after a meal. Dress them up with raspberry coulis or a dollop of whipped cream, ice cream or crème fraîche. #RaspberryDessert
Some of you may not know that I am a recipe hoarder. By hoarder, I mean, hoarder. I have cookbooks, notebooks, scraps of papers, newspaper clippings, notecards, bookmarks on my computer and of course, there’s always Pinterest. If you can believe it, before we moved to Arizona, it was much, much worse. Making a cross-country move will make you think twice about how much stuff you have and how much of it you truly need.
Adding to my addiction, I recently got a copy of Dorie Greenspan’s new cookbook, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere. I couldn’t wait to start making some of her delicious recipes! I don’t know about you, but I read cookbooks like I’m reading a novel. I’m always excited to flip through the pages for new recipes to try or to find that spark of inspiration. When I saw Dorie’s Cornmeal and Berry Cakes, I knew they would be perfect with Driscoll’s raspberries!
The Cornmeal and Berry Cake recipe is absolutely perfect for an afternoon treat. It would also be great after a filling meal. The cakes have a great crumb with just a hint of lemon flavor and the raspberries pair nicely with the loaf! Dorie suggests a few things to make these tasty cakes extra special – I think next time, I’ll try that awesome lemon glaze on top of the cakes!
With the holiday season in sight, Dorie’s latest cookbook
Dorie Greenspan's Cornmeal and Berry Cakes
They make a great afternoon treat or dessert after a meal.
Ingredients
- 1 1/4 cups fine cornmeal or fine polenta
- 2/3 cup all-purpose flour
- 1/4 cup cornstarch
- 1 1/2 tsp. baking powder
- Pinch of fine sea salt
- 1 cup sugar
- Finely grated zest and juice of 1 lemon
- 4 large eggs, at room temperature
- 1 tsp. pure vanilla extract
- 7 tbsp. unsalted butter, melted and cooled
- 1/3 cup olive oil
- 1/2 pint fresh raspberries
- Confectioners' sugar (optional)
Instructions
- Center a rack in the oven and preheat the oven to 350°F. Butter four 5x3-inch mini loaf pans (you can use foil pans), dust with flour and tap out the excess (or use baker's spray). Place the pans on a baking sheet.
- Whisk the cornmeal or polenta, flour, cornstarch, baking powder and salt together in a small bowl.
- Put the sugar and lemon zest in the bowl of a stand mixer or, if you will be using a hand mixer, a large bowl. Use your fingertips to rub the ingredients together until the sugar is fragrant and moist. If using a stand mixer, fit it with the paddle attachment and attach the bowl. Drop the eggs into the bowl and, working on medium speed, beat until pale and slightly thickened, about 4 minutes. Lower the speed and add the vanilla and lemon juice. With the machine on low, add the cornmeal mixture and mix until it disappears into the batter. Add the melted butter in a slow, steady stream, mixing until combined, then do the same with the olive oil.
- If using the berries, divide half of the batter evenly among the prepared pans. Sprinkle the berries into the pans and then pour the rest of the batter; the pans will be about three-fourths full. If not using berries, just divide the batter among the pans.
- Bake the cakes for 30-35 minutes, until they are golden brown and a skewer inserted into the center comes out clean; the cakes will have started to pull away from the sides of the pans. Transfer the pans to a rack and cool for 5 minutes, then unmold, running a knife around the sides of the cake if needed. Allow the cakes to cool completely on the rack.
- Dust the tops of the cakes with confectioners' sugar, if you'd like.
Notes
STORING: Wrapped well, the cakes will keep at room temperature for up to 2 days; wrapped airtight, they can be frozen for up to 2 months (defrost in the wrappers). If the cakes seem stale, cut them into thick slices and toast them or, better yet, skillet-brown them in butter.
Nutrition Information:
Amount Per Serving: Calories: 919Total Fat: 44gSaturated Fat: 17gCholesterol: 239mgSodium: 289mgFiber: 5gSugar: 53gProtein: 13g
You can win your very own copy of Dorie Greenspan’s new cookbook, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere. It’s a cookbook you’ll be turning to time and time again! Good luck, friends!
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I probably have about 35.
i own about 40 cookbooks, lots of which are so old they are falling apart. Amy (Guillaume) Linderman
I can almost taste this cake ! Pinned {and I'd love to freeze some as well} 🙂
I own three cookbooks–for the last three or four years,every time I purchase one I end up giving it to my mom. She loves them. Reads them like a novel. I do not have the heart to tell her no. They will be mine one day. I also usually just buy church cookbooks. I love them. They have quick and simple and fancy but easy kinda desserts that are useful for all kinds of occasions.
I have 75+ cookbooks & growing!
I own about 5 cookbooks!
Some may say I have too many, I say I could always use another. I share with my sisters so we roatate them
I probably have about 30 cookbooks already but only two or three of them focus on baking. I'd love to look through this one too!
I probably have about 25!
Does too many count as a number? Maybe 75 or 100? Used to collect when I traveled.
I think I have around 15!
kimberlybreid at hotmail dot com
I own 10 -15 of them. Maybe more..
I stopped by from Foodie Fridays hosted at A dish of daily life.
Cornmeal and berry cake looks absolutely delicious.
We have moved from one country to another recently, so I know what you are talking about. Had to leave behind so many stuffs and could bring here only what was absolutely necessary.
So now I have only 2-3 cook books.
Following you in pinterest and also in Facebook.
How many I own overall is a mystery, but I do know that at last count I have 149 signed by the author.
Including Julia herself. That was a great day.
Cookbooks I own?? Not enough!! LOL!!!
I own 3-4 published cookbooks, and the rest are family recipes and recipes from around the web that I collect and organize in big 3-ring binders. =0)
Thanks for the chance!
I'm also adding your giveaway to my linky here: http://www.2justbyou.com/p/giveaways.html
I own 2 cookbooks, theyve been passed down to me from my mom!
Currently, probably 10, but through the years at least 100.
I've only made savory cornbread. this version looks amazing with the raspberries. Thanks for sharing at #theWeekendSocial. Please stop by again Thursday 9:00 PM EST. Pinned. http://www.theKitchenChopper.com
725 and counting
LOL – I just read the post above me….725!!!!! Whoa. I think I have about 50; my husband freaks out when I bring a new one home.
I have one of Dorie Greenspans cookbooks and just love it and all of the recipes. This one looks really delicious and would be perfect for Tea Time. Thanks for linking to the In and Out of the Kitchen party.
This recipe looks delicious. Thanks so much for sharing! I'm stopping by from the Treasure Box Tuesday party!
Mmmmm, these sound so good. 🙂
Probably over a hundred!
I own around 4 or 5 cookbooks!
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I own hundreds of cookbooks. My favorite pastime is going through cookbooks and dreaming about new dishes. Now as a senior I don"t have the opportunity to cook for large groups anymore, but I still like to dream. I love, love, love cookbooks.
Thanks for stopping by and sharing your fabulous recipe this week at Foodie Fridays.Hope to see you again tonight!
Blessings,
Shari
I'm a recipe hoarder too, Jamie….although I've cut back significantly due to my inability to organize the ones I already have!!! But I love it when you run across something you are immediately drawn to, like this lovely cake…..it makes it all worth while 🙂
I have well over 300 cookbooks, I stopped counting. 🙂 I just bought a new one yesterday, so the collection will continue to grow…and grow, lol
I have about 20 cookbooks. Love them!