Raspberry Cornmeal Cake

I know what you’re thinking. This cake looks a lot like this one I made a few months ago. And it is quite similar, but the cornmeal changes the flavor a bit. It’s more like sweetened cornbread than fluffy buttermilk cake.  And when we sliced into this, well, it was blissful. Especially with a scoop of vanilla ice cream on top. It’s not required (you could dust some powdered sugar on top instead), but warm cake with ice cream is almost always a good idea.


Raspberry Cornmeal Cake

Recipe courtesy Martha Stewart

1 1/4 cups all-purpose flour (spooned and leveled)
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons sugar, and 1/4 cup for sprinkling
1/2 cup low-fat buttermilk
2 large eggs
7 tablespoons unsalted butter, melted, plus 1 tablespoon for skillet
2 containers fresh raspberries (5.6 ounces each)


1. Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.

2. In a 10-inch skillet (preferably cast-iron), heat remaining tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.

3. Bake, with a baking sheet on rack below (to catch any drips), until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Run a knife around the edge to loosen; cut into 8 wedges. Serve warm or at room temperature.