Cornmeal Cake with Macerated Berries

cornmeal cake
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 30 mins

Macerating is when you take use a liquid to break up a food ingredient and release its full flavor.


1cup all-purpose flour
1 1/2teaspoons baking powder
1/4teaspoon salt
1/2cup (1 stick) butter, at room temperature
1cup sugar
2teaspoons grated orange rind
1teaspoon vanilla extract
2-- eggs
1/3cup yellow cornmeal
1/2cup 2% reduced-fat milk
1cup each strawberries, blueberries and raspberries
1/4cup sugar, or to taste
1/2cup freshly squeezed orange juice


  1. To prepare cake, preheat oven to 350F. Grease a 9-inch round cake pan.
  2. Combine flour, baking powder and salt.
  3. Combine butter, sugar, orange rind and vanilla in a large bowl; beat with a mixer at medium speed until evenly blended. Add eggs one at a time, beating after each addition. Reduce speed to low and add flour mixture and cornmeal alternately with milk, beating just until evenly incorporated. Scrape into prepared pan, spreading evenly.
  4. Bake 30 minutes or until a tester inserted in the middle comes out clean. Cool in pan on wire rack.
  5. To prepare berries, mash berries in a large bowl. Add sugar and orange juice and mix gently. Serve with cake.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Calories 360
  • Glycemic Load 22
  • Fat 13g
  • Saturated Fat 8g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 80mg
  • Sodium 290mg
  • Potassium 140mg
  • Carbohydrate 57g
  • Fiber 2g
  • Sugars 37g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 25%
  • Calcium 8%
  • Iron 8%