Cornmeal Cake with Balsamic Strawberries

Cornmeal Cake with Balsamic Strawberries

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1 cup all purpose flour
1/2 cup cornmeal
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
1 tbsp orange zest
1 cup sugar
2 large eggs, room temperature
1/2 cup Greek yogurt
1 tsp vanilla extract
2 tbsp turbinado sugar
2 cups sliced hulled strawberries
2 tbsp sugar
2 tsp balsamic vinegar


Preheat oven to 350°F.  Generously butter a 9-inch cake pan.  Dust pan lightly with cornmeal, tapping out excess.   Stir together flour, 1/2 cup cornmeal, baking powder, and salt in a medium bowl.  Beat butter in the bowl of a stand mixer (or using an electric mixer) until smooth and fluffy.  Beat in orange peel.  Gradually add 1 cup sugar and beat until light and fluffy, occasionally scraping sides of bowl. Add eggs 1 at a time, beating well after each addition. Beat in Greek yogurt and vanilla extract. Fold in dry ingredients in 3 additions until just incorporated. Transfer batter to pan and tap lightly on the counter to smooth out the batter. Sprinkle with turbinado sugar.

Bake cake until tester inserted into center comes out clean, 25 to 30 minutes.  Cool completely.  Run knife around pan sides to loosen.

Toss strawberries, sugar and balsamic in medium bowl. Let stand at room temperature until juices form, at least 1 hour and up to 3 hours.
Cut cake into wedges. Serve with balsamic strawberries.