Reviewed: Apr. 1, 2013

Outstanding cake! I made this for a family Easter dinner, and I also made an old standby dessert as a backup in case we didn't like the cake--but this cake was the surprise hit with everyone and was completely consumed! I was worried that it was too plain or would be dry, but it was just perfect: moist and delicious, simple and pretty, and the cornmeal texture made it unique. I was asked for the recipe and was happy to share. I did leave out the salt to reduce sodium, and I used unsalted margarine in place of butter. I layered my strawberries in the middle of the cake, as I saw in one of the photos here, instead of stirring into the batter. Thank you! This will become a standard.

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Reviewer:

largesse

Reviewed: Sep. 5, 2011

Great

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Reviewer:

Baker Ray

Reviewed: May 18, 2011

I really enjoyed this cake. I used Vanilla Activia, since that is what I had and added a little cinnamon (I adore cinnamon). I also coated my strawberries in a small amount of flour to keep them from dropping to the bottom of the batter. It definitely has a cornmeal/cornbread taste and texture, but I love that. It was sweet, but I did not think it was overly sweet. It might be slightly dry, more like a bread than a cake. I will be making again.

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Reviewer:

Javamomma

Cooking Level: Intermediate

Living In: Millinocket, Maine, USA

Reviewed: Mar. 16, 2011

Good but missing a little something... but decent cake overall.

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Reviewer:

mcampeau

Living In: Brossard, Quebec, Canada

Reviewed: Mar. 14, 2011

This delicious, relatively healthy cake was easy to make and, oh so good! I used turbinado sugar instead of white sugar, frozen strawberries, and added two heaping tablespoons of applesauce since other reviews said the cake was a bit dry. With the applesauce added, it was perfectly moist.

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Reviewer:

Rose

Reviewed: Jul. 10, 2010

I did not care for it. I tried using blueberries and it was not too good. Maybe strawberries will be better. Ill try it again.

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Reviewer:

StirCrazyInFL

Reviewed: Jul. 1, 2010

Loved it! A moist cake that isn't sticky sweet. It was a nice change.

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Reviewer:

Tarot Witch

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Pueblo, Colorado, USA

Reviewed: Jun. 22, 2010

Thanks for the tip Jen about this cake being a good gluten free cake recipe.........I will definitely try it.

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Reviewer:

Paula

Reviewed: May 7, 2010

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.

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Reviewer:

Jessica Paige

Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA

Living In: Havertown, Pennsylvania, USA

Reviewed: Apr. 8, 2010

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!

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