Strawberry Cornmeal Cake
Ingredients
The cake
-
8
tablespoons
unsalted butter, melted
-
2
tablespoons
light brown sugar
-
½
cup
honey
-
½
cup
buttermilk
-
2
teaspoons
lemon zest
-
2
teaspoons
vanilla extract
-
2
large
eggs
-
1½
cups
all-purpose flour
-
¾
cup
stone ground cornmeal
-
2
teaspoons
baking powder
-
½
teaspoon
kosher salt
-
2
cups
fresh strawberries, halved
The buttermilk glaze
-
½
cup
powdered sugar
-
2-4
tablespoons
buttermilk
Instructions
- Preheat the oven to 350°F and grease a 10-12 inch cast iron skillet or cake pan.
- In a large mixing bowl, beat together the melted butter, brown sugar, honey, buttermilk, lemon zest, and vanilla for about 5 minutes. Then add the eggs one at a time, beating after each addition.
- Mix in the flour, cornmeal, baking powder, and salt until combined, then fold in the strawberries.
- Pour the batter into the prepared pan and bake for 25-30 minutes until golden and a toothpick comes out clean.
- For the glaze, whisk the powdered sugar and buttermilk together until smooth.
- Drizzle the glaze over the cake, slice, and serve slightly warm.
Nutrition Facts (estimated)
Servings
8
Calories
404
Total fat
18g
Total carbohydrates
58g
Total protein
6g
Sodium
200mg
Cholesterol
70mg
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