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Cornmeal Pound Cake with Strawberries

| April 10, 2014

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 Cornmeal Pound Cake with Strawberries

Garnished with fresh strawberries and lots of whipped cream, this is a delicious dessert that you can make any night of the week.



Makes one 9-inch cake

  cups all-purpose flour  
  1 cup granulated sugar, plus more for the strawberries  
  ½ cup yellow cornmeal  
  1 tablespoon orange zest, finely grated  
  2 teaspoons baking powder  
  ½ teaspoon kosher salt  
  1 cup milk  
  ½ cup vegetable oil, plus more for greasing  
  2 large eggs, lightly beaten  
  1 teaspoon pure vanilla extract  
  1 pound fresh strawberries, hulled and sliced  
  2 cups heavy cream, whipped to stiff peaks (sweetened, as desired)  




  1. Preheat the oven to 350°F.  Lightly grease a 9-inch loaf pan with vegetable oil and set aside.  In a mixing bowl, whisk the flour together with the sugar, cornmeal, orange zest, baking powder, and salt until well combined.  Add the milk, vegetable oil, eggs, and vanilla extract.  Mix until just combined.  Then, pour the cake batter into the prepared loaf pan.
  2. Bake in the preheated oven until cooked through and a cake tester inserted into the center of the cake comes out clean, 55 to 60 minutes.  Remove from the oven and cool for 10 minutes before removing the cake from the pan and transferring to a wire rack to cool completely.
  3. In a separate mixing bowl, sweeten the strawberries to taste with additional granulated sugar.  Allow the berries to set at room temperature until the sugar has dissolved and the berries have released their liquid, about 10 minutes.
  4. To serve, slice the cooled cornmeal cake into 1-inch slices.  Top each slice with some of the strawberries and spoon over some of the strawberry juice.  Garnish each serving with a dollop of the sweetened whipped cream.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

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 Copyright © 2014 by Nathan Scott.  All rights reserved.

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