The first time I wrote a blog post, I was terrified to press the publish button. I knew so little at the beginning, that I believed it would go live, typos and all. I didn’t know that you could “schedule” the post to go up at a certain time, so I had woken up really early to get it out there so everyone would see it on Facebook in the morning. I was not certain that I wanted to become so public, but after one year of posting, I began to let people know more about me. Now I truly enjoy writing these posts, and I get so much joy knowing that many of you follow me.
I used all my own recipes at first, but they quickly ran out. I began to research recipes, promising to post two times a week. I found that I was good at choosing approachable recipes from professional chefs, celebrity personalities, and bloggers. I also still find time to make my own recipes now and then, and of course, they are the ones I am most proud of.
Recently, my family told me how much they missed me making my old recipes, because I began to serve them new dinners that I had researched and made for them. You know–those recipes you always turned to when you just had to get dinner on the table. Like my roasted chicken, grilled steak, and Cornish hen recipes. They wanted them back. Those “standby” recipes are very special to them, and I had let them slip in favor of newer recipes. Nowadays, I sometimes end up making two dinners. My husband’s office staff are happy about that.
While this recipe is not mine, I know it will become a staple in my house. When I saw this recipe, I knew it was perfect for the blog. Not only does this cake make a beautiful presentation, but it is so moist, decadent, and best of all, easy to make. The batter is whisked together by hand, giving it a rustic, hands-on feel. The buttermilk and oil gives it a creamy texture. The batter buckles around the raspberries, so every bite has bursts of delicious fresh raspberry flavor. You must use the honey, it added even more sweet goodness that completes this delightful dessert.
This recipe is courtesy of Nothing Fancy, by Alison Roman, and will serve 8 to 10 people who will appreciate you trying a new recipe.
Ingredients for Crushed Blackberry and Cornmeal Cake:
1/2 cup (1 stick) unsalted butter, melted, plus softened butter for greasing the pan and for serving (optional)
2 pints fresh raspberries or blueberries, or blackberries
1/3 cup plus 2 tablespoons granulated sugar
1 cup all-purpose flour
3/4 cup medium-grind yellow cornmeal
2 teaspoons baking powder
1/4 cup light brown sugar
1 teaspoon kosher salt
2 large eggs
1/2 cup buttermilk
1/4 cup canola oil
Good quality honey (optional)
Preheat the oven to 350 degrees.
Lightly grease a 9-inch round cake pan with softened butter or nonstick cooking spray.
Put the berries and the 2 tablespoons of granulated sugar in a medium bowl.
Use your hands or a fork to crush the berries to break them up a little and release their juices.
Whisk the flour, polenta, baking powder, brown sugar, salt, and the remaining 1/3 cup of sugar in a medium bowl.
Whisk the eggs and buttermilk together in another medium bowl or measuring cup.
Whisk into the dry ingredients until just combined, then add the melted butter and the oil, whisking until no lumps or dry spots remain.
Add half the crushed berries and gently fold, encouraging the juices to streak.
Pour the batter into the cake tin and scatter the top with the remaining berries and their juices.
Bake for 45-50 minutes or until the edge of the cake starts to pull away from the side of the tin and is turning a deep golden brown – cover with foil if it’s getting too dark in the oven.
Let the cake cool slightly before eating with some honey and softened butter, if you like.
It’s that simple!
