Berry-Cornmeal Cake

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups fresh or frozen berries (raspberries, blueberries, blackberries or a combination)

Directions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Set aside.
3. In a large bowl, using an electric mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
4. Add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour mixture. Beat until just combined.
5. Stir in the berries until evenly distributed. Pour batter into the prepared pan.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Interesting Facts

• Cornmeal is a coarsely ground flour made from dried corn and is a traditional ingredient in Southern cooking.
• The buttermilk in this recipe helps to keep the cake moist and tender.
• You can use any type of fresh or frozen berries in this recipe.