Cornmeal Strawberry Cake

A sweet and moist cake. Blueberries can be used instead of strawberries.

• Calories: 293 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking powder
• 4 eggs
• 1 ¼ cups white sugar
• ¾ cup unsalted butter
• 1 cup sliced fresh strawberries
• ½ cup plain low-fat yogurt
• 1 ⅓ cups cornmeal
• ⅔ cup unbleached all-purpose flour

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan. Sift together the cornmeal, flour, salt and baking powder, set aside.

Step 2

In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the yogurt, stirring after each addition. Finally, fold in the strawberries. Pour the batter into the prepared pan.

Step 3

Bake for 45 to 50 minutes in the preheated oven, until a toothpick or knife inserted, comes out clean. Cool cake in the pan on a wire rack for 30 minutes then invert onto a serving plate. Serve with ice cream or whipped cream.