We are a week away from the 4th of July. You have a picnic to go to and you are on the boards to bring dessert. And you are still in need of something delightfully patriotic. How about a cornmeal berry sheet cake with cream? Martha even has a video to walk you through this one. It just feels right -- summer sweet corn, seasonal berries and a healthy heaping of whipped cream.
Here's what you'll need...
- 1 1/2 sticks margarine
- 1 1/2 cups all-purpose flour
- 3/4 cup fine yellow cornmeal
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon coarse salt
- 1 1/2 cups sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup buttermilk
- 18 oz mixed berries (fresh or frozen)
Let's get started...
1. Preheat the oven to 325 degrees.
1. Preheat the oven to 325 degrees.
2. Combine flour, cornmeal, baking powder and salt.
3. Cream butter and sugar with mixer on medium-high speed. Add eggs, one at a time, and beat until well combined. Beat in vanilla.
4. Alternate adding flour mixture and buttermilk to the creamed sugar.
5. Line 13x9 baking pan with parchment paper. Allow paper to hang over edges. Grease the parchment paper.
6. Spread batter in prepared pan.
7. Sprinkle berries and sugar over batter.
8. Bake until golden brown and center is set, about 1 hour.
9. Let the cake cool on a wire rack completely before cutting.
Happy fireworks and freedom celebrating!
6. Spread batter in prepared pan.
7. Sprinkle berries and sugar over batter.
8. Bake until golden brown and center is set, about 1 hour.
9. Let the cake cool on a wire rack completely before cutting.
Happy fireworks and freedom celebrating!
