Cornbread is a beloved staple in American cuisine, often enjoyed as a side dish at barbecues, holidays, and family dinners. But when you turn cornbread into a sweet, moist cake with a fruity topping, it becomes an irresistible dessert that everyone will love.
This cornbread cake with a sweet fruit topping combines the earthy flavors of cornmeal with a sweet, juicy fruit layer, making it a perfect treat for any occasion. Here’s a simple recipe for this delightful dessert!
Ingredients for Cornbread Cake:
For the Cake:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or substitute with regular milk)
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
For the Fruit Topping:
- 2 cups fresh mixed berries (blueberries, raspberries, and strawberries)
- 2 tablespoons sugar (optional)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional)
How to Make Cornbread Cake with Sweet Fruit Topping:
1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan, or line it with parchment paper for easy removal after baking.
2. Make the Cornbread Cake Batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the eggs, buttermilk, vegetable oil (or melted butter), and vanilla extract until smooth. Combine the wet and dry ingredients, stirring until just incorporated. Be careful not to overmix, as this can affect the texture of the cake.
3. Pour the Batter Into the Pan: Pour the cake batter into the prepared baking pan and spread it out evenly with a spatula.
4. Prepare the Fruit Topping: In a medium bowl, combine the fresh mixed berries, sugar (if using), lemon juice, and lemon zest. Gently stir to combine, making sure the berries are coated in the sugar and lemon juice. This mixture will give a fresh, tart contrast to the sweet cornbread cake.
5. Add the Fruit Topping to the Cake: Spoon the fruit mixture evenly over the top of the cake batter. The fruit will bake down into the cornbread, creating a delicious layer of sweetness on top.
6. Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean (with a few moist crumbs). The fruit should be bubbly and slightly caramelized around the edges. Let the cake cool in the pan for 10-15 minutes before slicing.
Tips for the Perfect Cornbread Cake:
1. Use Fresh Berries for Best Flavor: While frozen berries can work, fresh berries give the best flavor and texture. Choose a variety of berries for added color and taste.
2. Adjust Sweetness to Your Taste: The sweetness of the fruit topping can be adjusted depending on how sweet you like it. If your berries are very sweet, you may not need to add much sugar.
3. Buttermilk for a Tender Cake: Buttermilk is key to making the cornbread cake soft and tender. If you don’t have buttermilk, you can substitute it with milk and a teaspoon of vinegar or lemon juice.
4. Customize the Fruit: If berries aren’t your favorite, you can use other fruits like peaches, apples, or pears for a different twist. Just be sure to adjust the sweetness based on the fruit you use.
Serving Suggestions:
This cornbread cake is delicious on its own, but for an extra special treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
The combination of the sweet, fruity topping and the moist, tender cornbread cake is sure to be a hit at any gathering.
Conclusion:
Cornbread cake with a sweet fruit topping is a delightful American dessert that combines the flavors of traditional cornbread with a fresh, fruity twist. It’s a perfect dessert for summer cookouts, family dinners, or any time you want a comforting, sweet treat.
This recipe is easy to make and sure to please everyone at the table. Enjoy this warm, homemade dessert that’s bursting with flavor and texture!