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raspberry-cornmeal-cake-recipe

Raspberry Cornmeal Cake

A delightful cake with a unique texture and the sweet-tart flavor of raspberries.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 300 kcal

Ingredients 

Main Ingredients

  • 1 cup all-purpose flour
  • ½ cup cornmeal
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
  2. In a mixing bowl, whisk together the flour, cornmeal, baking powder, and salt.
  3. In another bowl, combine the sugar, melted butter, eggs, buttermilk, and vanilla extract. Mix well.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold in the raspberries.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 300kcal | Carbohydrates: 45g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 250mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 300IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 1.5mg

Keywords

Cake, Cornmeal, Raspberry
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