Sunday, June 14, 2015

A Bodacious Blackberry Corn Cake with Honey Whipped Cream

From the kitchen of One Perfect Bite...This recipe comes from the latest issue of Family Circle magazine, which you can find here. As soon as I saw it, I knew I had to give it a try. Barbecues at our house are almost always simple, old-fashioned affairs and this dessert sounded like a perfect addition to my al fresco recipe collection. While it is simple enough for children to make, I think you will find the cake to be as interesting as it is delicious. It has a pronounced corn flavor, but the blackberries and the honeyed whip cream take what is a basic corn cake to another level. This is family food at its finest and I know those of you who try the cake will be pleased with its flavor and the unique play of its ingredients on the tongue. This is a barely sweet dessert, so I suggest you use some type of sugar to sprinkle over the cake before it is baked. If you don't have turbinado, use granulated sugar in its place. I served this at the end of a cook-out that featured pulled pork but it would be wonderful with any barbecue sauced meat. It was a perfect way to end the meal. Do try this, if only for novelty's sake. Here is how the cake is made.

Blackberry Corn Cake with Honey Whipped Cream...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

1 cup + 1 tablespoon all-purpose flour
3/4 cup fine yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2/3 cup milk
6 tablespoons unsalted butter, melted
2 eggs
12 ounces blackberries
1 tablespoon turbinado or demerera sugar (optional)
1 cup heavy cream
2 tablespoons honey

1) Heat oven to 350 degrees . Butter and flour a 9 x 9-inch baking pan.
2) In a bowl, mix 1 cup of flour, cornmeal, baking powder and salt.
3) In a separate bowl, whisk sugar, milk, butter and eggs. Fold dry mixture into wet mixture until just combined. Toss blackberries with remaining 1 tablespoon flour. Gently fold into batter. Transfer to baking pan, using a spatula to smooth the top. Sprinkle with turbinado sugar, if using.
4) Bake at 350 degrees for 40 to 45 minutes, until a toothpick inserted in center of cake comes out clean. Place on a wire rack and immediately run a paring knife around edge of cake. Cool 20 minutes.
5) Whisk heavy cream and honey in a bowl until stiff peaks form. Serve cake warm or at room temperature with whipped cream. Yield: 9 servings.

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1 comment :

David said...

Mary, I would have never thought of a blackberry corn cake...and the honey whipped cream provides that extra something! Take Care, Big Daddy Dave

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