Recipe by Jen
"A sweet and moist cake. Blueberries can be used instead of strawberries."
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1 1/3 cups
unbleached all-purpose flour
1 1/4 cups
plain low-fat yogurt
sliced fresh strawberries
Made this last night with fresh strawberries at the peak of their season. It's light, not too sweet and oh-so-tasty. Even my husband, who normally won't eat strawberries, had only good things to say. I did not find it dry at all, it just tasted like cornmeal, as one would expect. As a side note, I used regular (i.e. bleached) flour and vanilla yogurt because that's what I had on hand, and these worked fine. Simply a perfect way to use those summer strawberries!
I doubled this recipe and it came out okay. It tasted more like cornbread with strawberries. Didn't go over too well with my kids and the neighborhood kids, but husband's co-worker's ate it. I don't think I'll make this again.
I think most of the other reviewers have summed it up pretty well...with this cake is great! My only additional comment would be that it makes a great tasting gluten-free cake as well. I used a gluten-free flour mix instead of AP flour and the results were excellent. Thank you Jen for sharing this recipe with us.
I love this recipe and so does everyone I feed it to. For a twist, use blue cornmeal rather than the regulation yellow.
This is such a great cake! I've been wanting to try it for some time now and finally got around to it. I am glad I did! Very good texture & perfect flavor. It was the right amount of not too sweet, had a dense sponge cake texture, and the perfect hint of cornmeal. The only thing I changed was to sub sour cream for the yogurt since I was out. The fresh strawberries (or any fresh berries) are a must, so don't leave them out. The Hubster loved this cake! Served with a scoop of vanilla/strawberry ice cream. Yummy! Thank you so much for this recipe!
Thanks for the tip Jen about this cake being a good gluten free cake recipe.........I will definitely try it.
Oh, how delightful! I wanted to use up some yogurt and cornbread, so I input those two ingredients into the recipe finder and this is what came up. It's like a dense, sweet cornbread. I used frozen blueberries because I wanted to save my fresh strawberries for another dish. I also try to avoid using white sugar, so instead I put in 2/3c. of brown sugar. I had a slice with some vanilla ice cream while it was still just slightly warm and it was delicious. This recipe is a keeper.
Loved it! A moist cake that isn't sticky sweet. It was a nice change.
* Percent Daily Values are based on a 2,000 calorie diet.
Cornmeal Strawberry Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 125
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