Hey there foodies and bakers,
Cake for breakfast? Cake for lunch? Cake for dinner? This cake can be happily eaten at any time of day. It is made with all purpose flour, fine cornmeal, almond meal, and almond flour. The texture is light, soft, and can be served without frosting (or with, if you choose and have time). It is absolutely perfect paired with your favorite berries and whipped cream...my favorite way and easiest way!
Not only is this cake easy to make, it can be easily adjusted too. Add citrus zest! Add chopped nuts! Add chocolate chunks! Once you get your baking skills down, it is easy to know what ingredients you can adjust.
Cornmeal-Almond Meal Cake
Yields: 1 - 8 inch round cake (3 inch deep)
Oven: 350 degrees F
Time: 45 minutes
Serves: 8 medium slices
Measuring cups / spoons
8 inch round cake pan
2 tablespoons white sugar
1 cup all purpose flour
1/3 cup cornmeal
1 tablespoon and 1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup veg oil (or any other netural oil)
1 tablespoons lemon juice
Extra oil for oil-ing the cake pan
In a medium bowl, sift together dry ingredients:
In another bowl, whisk together the liquid ingredients:
Add liquid ingredients to dry ingredients with a spatula
Stir until just blended.
Prep your cake pan: Lightly oil your cake pan with a pastry brush or paper towel. Line the bottom with parchment paper
Pour batter into cake pan.
Bake for 45 minutes.
Cool. Cut into 8 slices.
Serve with whipped cream, berries or whatever else you have on hand
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