Cornmeal-Strawberry Cake

Ingredients

• 1/2 cup (112 grams) unsalted butter, melted and cooled
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (120 grams) all-purpose flour
• 1/2 cup (50 grams) cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (120 ml) buttermilk
• 2 cups (300 grams) fresh or frozen strawberries, cut into 1/2-inch pieces

Directions

1. Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) square baking pan.
2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
3. Add the eggs and vanilla extract and stir to combine.
4. In a separate bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Stir in the buttermilk until just combined.
7. Fold in the strawberries.
8. Pour the batter into the prepared pan and spread it out evenly.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Cornmeal is a coarsely ground flour made from corn.
• Strawberries are a type of berry that is low in calories and high in fiber and vitamin C.
• Buttermilk is a type of fermented milk that adds moisture and flavor to baked goods.