Cornmeal-buttermilk loaf cake is an easy, tasty, practically fail-proof cake that I made on my first weekend in France and shared with (a lot of!) neighbours who all appreciated it – as is or with a little butter.
It’s one of the simplest, plainest cakes I make, and yet its appeal is so strong that it’s become a standard. It’s a great weekend cake — it’ll last the weekend and beyond; it’s a terrific cake to take anywhere as a host/house gift […] The cornmeal in the batter adds a slight roughness to the texture and a beautiful sunny color, and the buttermilk moderates the sweetness and saves the cake from being too rich for breakfast.
I mean, what more could you want from a cake?
The berries are optional and I hadn’t planned on adding them until I saw them at the market, locally (greenhouse?) grown and couldn’t resist (500g for something like €2.50) and am not sorry. Against the slight sweetness of the cake, the berries work well. Bonus? They look fabulous with the bright yellow cake!
This keeps pretty well at room temperature for a few days but was nice warmed up in a low oven (or microwave) too. I can see the non-berry version working well toasted with jam. This is a cornmeal cake recipe to keep in your back pocket – would work with other berries as well.
A fabulous way to open the summer baking season in France – and I am sure my neighbours would agree!
Get the recipe for Dorie Greenspan’s Cornmeal-buttermilk loaf cake on page 264 of Everyday Dorie or here.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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