Blackberry Cornmeal Cake

Name: Blackberry Cornmeal Cake
Ingredients: 1 14 cups all-purpose flour; 1 14 cups sugar; 12 cup fine yellow cornmeal; 2 teaspoons baking powder; 1 teaspoon salt; 2 large eggs, at room temperature; 12 cup buttermilk; 12 cup unsalted butter, melted and cooled slightly; 1 teaspoon vanilla extract; 1 12 cups blackberries; 2 tablespoons turbinado sugar

11 ingredients

13 steps

Ingredients

1 14 cups all-purpose flour
1 14 cups sugar
12 cup fine yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, at room temperature
12 cup buttermilk
12 cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1 12 cups blackberries
2 tablespoons turbinado sugar

Directions

1

Preheat oven to 375 degrees.
2

Spray a 9-inch square metal baking pan with nonstick baking spray with flour.
3

In a large bowl, whisk together flour, sugar, cornmeal, baking powder and salt.
4

Add eggs, buttermilk, butter and vanilla to flour mixture.
5

Using an electric mixer on med-low speed, beat for 1 minute, until blended.
6

Scrape sides and bottom of bowl with a spatula.
7

Beat on medium speed for 1 minute.
8

Spread batter evenly in prepared pan.
9

Scatter blackberries evenly over batter.
10

Sprinkle with turbinado sugar.
11

Bake for 45-50 minutes or until a pick inserted in the center comes out clean.
12

Let cool in pan on a wire rack for 15 minutes, then invert cake onto rack to cool.
13

Serve warm or at room temperature.