This strawberry buttermilk cake is rich with a tender crumb that incorporates cornmeal for added sweetness and texture.This is an easy and non-fussy single layer cake that anyone can make. It falls somewhere between coffee cake and snacking cake, and it's almost fail-proof!
– All-purpose flour and cornmeal
– Baking powder and baking soda
– Unsalted butter
– Granulated sugar & light brown sugar
– Vanilla and almond extract
– Strawberries & fresh lemon juice
– Heavy cream
– Powdered sugar
Step 1. Preheat oven to 350 F. Butter the bottom and sides of a 9-inch springform pan and dust with cornmeal, shaking out the excess.
Step 2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
Step 6. With mixer on low speed, add dry ingredients in three batches, alternating with buttermilk mixture. Mix just until incorporated, stopping at least once to scrape down sides of bowl. Spread batter evenly into prepared pan.
Step 7. Bake until top is golden brown and firm to the touch, 35 to 40 minutes. Let cool in pan 15 minutes. Use a knife or offset spatula to loosen cake from pan by going around the edge of cake, and unlatch the outer ring. Cool to room temperature.
Step 8. Toss hulled and sliced strawberries with lemon juice. Cover and chill in refrigerator.
Go to my post to see the full instructions! 👇🏻