We had a berry binge at the farmers’ market yesterday! To make a dent in our supply, I made this cornmeal cake with a generous amount of mixed berries. Adapted from Martha Stewart
1 1/4 cups flour (I used a mix of whole wheat and organic white), spooned and leveled.
1/2 cup yellow cornmeal (Bob’s Red Mill is what we have)
2 tsp baking powder
3/4 tsp salt
2/3 to 3/4 cup sugar (the original recipe calls for 1 cup plus 2 tablespoons; I used organic cane sugar), plus 1/8 cup to sprinkle on top
Take about 1/8 cup of flour out of the dry ingredients before stirring together. Then stir together the dry ingredients.
1/2 cup buttermilk (milk of any kind plus 1 1/2 tsp vinegar; do this first and let sit. I’ve used coconut milk, too)
2 large eggs
7 tablespoons butter, melted, plus 1 tablespoon for the skillet. Yes, this is a whole stick!
Mix the wet ingredients together in a smaller bowl.
2 containers fresh blackberries (5.6 oz each) — instead, I used a mix of blackberries, raspberries and blueberries, a total of 13 oz.
I’m using my kitchen scale more often these days! I wanted to know if it turned out to be too many berries–it’s not. There’s enough batter to go around.
Sprinkle the reserved flour on the berries and toss them gently so they are all covered. It’s not a deep cake but flouring the berries helps keep them from sinking during baking.
• Preheat oven to 375. Mix the dry ingredients in the larger bowl, then the wet ingredients in another. Pour into dry ingredients and combine gently. Martha suggests a whisk. Don’t overmix.
• Put remaining 1 tablespoon of butter into a 10-inch skillet (preferably cast-iron; I used my mom’s old 12″ cast-iron pan–which makes for a flatter cake), and put into the preheated oven until the butter is melted and the skillet is hot, about 5 minutes. Remove from oven and swirl to spread over the bottom of the pan.
• Pour batter into skillet, put berries on top and sprinkle with the additional 1/8 cup of sugar. I used demerara but regular sugar is fine.
• Bake for 45 to 50 minutes, with a baking sheet on rack below to catch any drips (could be important if you are using a 10-inch pan). Let cool slightly, about 30 minutes. Run a knife around the edge to loosen; cut into 8 pieces. Serve warm or at room temp.