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    Home » Classic Baking Recipes

    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]

     

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    Reader Interactions

    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.

    2. Megan Taylor says

      October 05, 2012 at 8:51 am

      Well that looks insanely good! xo

    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.

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    About Me

    Hi, I'm Nicole. Writer, recipe developer, and gluten-free baker. More about me.

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