Honey Butter Cornbread Cake with Berries
A delightful cake that combines rustic cornbread with the sweetness of honey and fresh seasonal berries, perfect for gatherings or as a sweet snack.
Servings: 8 servings
Calories: 210kcal
Ingredients
Dry Ingredients
- 1 cup cornmeal Adds unique texture and flavor.
- 1 cup all-purpose flour Can substitute with gluten-free flour for gluten-free version.
- 1/2 cup granulated sugar Provides sweetness.
- 1 tablespoon baking powder For leavening.
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted For richness.
- 1/2 cup honey Can substitute with maple syrup for a different flavor.
- 2 large eggs
- 1 cup milk Can be replaced with dairy-free alternatives.
- 1 teaspoon vanilla extract
Topping
- 1 cup fresh berries (e.g., blueberries, raspberries, or strawberries) Use a mix of favorites for garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt, mixing well.
- In a separate bowl, whisk together the melted butter, honey, eggs, milk, and vanilla extract until smoothly combined.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just incorporated. Avoid over-mixing to maintain the cake's light texture.
- Pour the batter into the prepared cake pan and use a spatula to smooth the top evenly.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely.
Serving
- Serve with a generous topping of fresh berries just before enjoying.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To reheat, warm individual slices in the microwave or oven as needed.