Cornmeal Cake with Wild Strawberries

December 16, 2008

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I’m not a big fan of cornbread, but as a good Italain girl (at least the half my Mama raised!), I am a big fan of cornmeal. Whether boiled into a soft polenta, fried into a hard one, or added to a cake or other dessert recipe—count me in! There is just something about that bit of nutty texture that I find so appealing as it grinds beneath my teeth. Particularly in baked-goods: adding in some cornmeal seems to add gravitas to what would otherwise be a dainty dessert.

So when I saw the Lemon Cornmeal Bundt Cake posted by the incredible Nic over at Bakingsheet, I knew I’d be trying it as soon as possible! I basically followed her recipe, though I swapped out the raspberries for some wild strawberries I had frozen this summer, and I left off the glaze, as I was looking for something less sweet to serve as a dessert that night.

It came out beautifully–firm and moist and sweet enough to be dessert–but sweet wasn’t the first word that came to mind as you mmm-ed your way through it…and that was just what I was hoping for.

Of course, I’m planning to do the glazed version soon. You know, just to see if it’s even more delicious that way.

Yes, it is amazing the sacrifices one has to make in the pursuit of deliciousness…..! *smile*

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Filed Under: Bread/Pastry, Breakfast, Dessert, Recipe, Sweet

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