Cucina Nicolina

  • Gluten-Free Recipes
  • Cookbook
menu icon
go to homepage
  • About
  • GF Summer Recipes
  • Recipe Index
  • Cookbook
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • GF Summer Recipes
    • Recipe Index
    • Cookbook
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Desserts

    The Tuesday Treat: Roasted Strawberry Morning Cake w. Buttermilk + Cornmeal

    Published: Oct 2, 2012 by Nicole Spiridakis ·

    For an explanation of The Tuesday Treat, see here.

    [print_this]

    Roasted Strawberry Morning Cake w. Buttermilk + Cornmeal

    I've been playing a lot with flourless baking, and one of my experiments resulted in this tender, just very slightly gritty (in a good way) cake. It's not too sweet, and thus I've dubbed it a 'morning cake' - think of it as an alternative to a muffin or other morning pastry, but with more heft. I folded lightly roasted strawberries into the batter, and am considering doing a riff on this to make it more of a dessert cake, with using the strawberries in a fluffy, fruity butter cream to smooth on top. But that's another recipe for another time. This one is for now.

    Makes 8-10 servings

    3 cups sliced strawberries
    2 cups corn meal
    1 teaspoon salt
    3 teaspoons baking powder
    1 cup (non/low fat) plain yogurt
    1 cup buttermilk
    2 eggs, lightly beaten
    ½ cup honey

    Roast strawberries (can be done ahead): Turn oven to 400 degrees F. Spread sliced strawberries evenly on a baking sheet and toss with a sprinkling of vegetable oil. Roast for about 30 minutes, until slightly shriveled. Remove from oven and set aside.

    Turn oven to 350 degrees. Well grease a bundt pan.

    Whisk cornmeal, salt and baking powder together in a large bowl. In another bowl, whisk together yogurt, buttermilk, eggs, and honey. Add wet mixture to dry ingredients and stir well to combine. Add roasted strawberries and stir lightly to incorporate.

    Pour batter in bundt pan and bake for 45-50 minutes (check after 45 minutes), until a tester comes out clean. Cool 20 minutes in pan, then turn out onto a rack and cool completely before serving.

    [/print_this]

    More Dessert Recipes

    • A loaf of gluten free coconut loaf cake with a slice cut from it.
      Gluten Free Coconut Loaf Cake
    • A pan of gluten-free rhubarb crisp with a spoon.
      Gluten-Free Rhubarb Crisp
    • A serving of gluten free rhubarb crumble on a plate.
      Gluten Free Rhubarb Crumble
    • A serving of strawberry rhubarb crumble and a cup of coffee.
      Gluten Free Strawberry Rhubarb Crumble

    Comments

    1. Anne Zimmerman says

      October 07, 2012 at 3:46 pm

      Yes! This fruity cake is for morning, with choco, etc. for after the sun falls. And that's that.

      Reply
    2. Megan Taylor says

      October 05, 2012 at 8:51 am

      Well that looks insanely good! xo

      Reply
    3. Stacy says

      October 02, 2012 at 9:51 am

      Morning cakes are, without fail, among my favorite cakes, and this one looks delicious! I love the crumb of cornmeal in a morning pastry.

      Reply

    I'd love to hear from you! Please leave me a note. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Welcome!

    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

    My Popular Recipes

    • An oat flour blueberry muffin is cut in half on a blue and white plate.
      Oat Flour Blueberry Muffins
    • Slices of oat flour cake on plates with the cake in the background.
      Oat Flour Cake
    • A piece of vanilla cake on a blue and white plate.
      Oat Flour Vanilla Cake
    • An oat flour scone on a plate.
      Oat Flour Scones

    Hooray for Summer!

    • Sliced strawberries top gluten free strawberrry shortcake.
      Gluten Free Strawberry Shortcake Cake
    • A bowl of gluten free blueberry crisp with vanilla ice cream.
      Gluten Free Blueberry Crisp
    • A gluten free peach pie on a white background.
      Gluten Free Peach Pie
    • A pan of gluten-free rhubarb crisp with a spoon.
      Gluten-Free Rhubarb Crisp

    Footer

    ↑ back to top

    Info

    Terms and Conditions

    Privacy Policy

    Accessibility

    Newsletter

    Sign up for my newsletter

    About

    About Me

    Writing Work

    Contact

    © Copyright 2025 Cucina Nicolina