If you’re looking for a dessert that’s both comforting and a little different, this Cornmeal Cake with Buttermilk Cream is the perfect choice. The cake is soft, buttery, and slightly crunchy thanks to the cornmeal, while the tangy buttermilk cream adds a luxurious finish. This dessert is perfect for a cozy night in or as a light treat after dinner. Ready to whip up something delicious and rustic?
Let’s get baking!
Cornmeal Cake with Buttermilk Cream
Enjoy this tender and slightly crunchy Cornmeal Cake paired with a tangy buttermilk cream. A perfect dessert for any occasion, combining rustic charm with rich flavor.
Ingredients
Cornmeal Cake
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Buttermilk Cream
- 1 cup heavy cream
- 1/2 cup buttermilk
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Optional Toppings
- Fresh berries such as strawberries or blueberries
- Honey drizzle
- Powdered sugar for dusting
Substitutions
- Vegan: Use plant-based butter flax eggs (1 tbsp flaxseed meal + 3 tbsp water = 1 egg), and plant-based buttermilk (almond milk with a splash of vinegar).
- Gluten-Free: Use gluten-free all-purpose flour.
- Low-Sodium: Reduce or omit the salt.
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
Prepare the Cake Batter
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
- Mix until just combined—do not overmix.
Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Buttermilk Cream
- In a medium bowl, whip the heavy cream and powdered sugar with an electric mixer until soft peaks form.
- Gently fold in the buttermilk and vanilla extract until well combined.
- Chill the cream in the fridge until ready to serve.
Serve
- Serve slices of the Cornmeal Cake with a dollop of the tangy buttermilk cream on top.
- Garnish with fresh berries, a drizzle of honey, or a dusting of powdered sugar.
- Enjoy!
Notes
Nutritional Information (Per Serving – 1 slice of cake with buttermilk cream):
- Calories: 300-350
- Carbohydrates: 40g
- Protein: 5g
- Fat: 15g
- Saturated Fat: 9g
- Sodium: 250mg
- Fiber: 1g
- Sugar: 20g
Notes/Advice:
- Additions/Subtractions:
- If you prefer a sweeter cake, increase the sugar to 1 cup.
- For a richer flavor, substitute 1/4 cup of the butter with vegetable oil.
- To make the cake extra moist, you can drizzle a bit of honey or simple syrup over the top while it’s still warm.
Variations:
- Lemon Cornmeal Cake: Add the zest of one lemon to the batter and a tablespoon of lemon juice for a citrusy twist.
- Coconut Cornmeal Cake: Substitute 1/4 cup of the buttermilk with coconut milk and top the cake with toasted coconut flakes.
- Spiced Cornmeal Cake: Add a pinch of cinnamon, nutmeg, or cardamom to the batter for a warm, spiced flavor.
Suggestions:
- Serving Ideas: This cake pairs beautifully with fresh fruit like strawberries, raspberries, or blackberries. It also makes a delicious breakfast treat when served with a dollop of Greek yogurt and a drizzle of honey.
- Make It Ahead: You can bake the cake a day ahead of time and store it, covered, at room temperature. The buttermilk cream can be made in advance and stored in the refrigerator until ready to serve.
- Storage Tips: Store leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. The buttermilk cream should be stored in the fridge and used within 2 days.
Final Thoughts:
And there you have it—Cornmeal Cake with Buttermilk Cream that’s tender, slightly crunchy, and utterly delicious! This rustic yet elegant dessert is perfect for any occasion, combining the heartiness of cornmeal with the luxurious tang of buttermilk cream. Whether you’re serving it for a casual family gathering or a special celebration, this cake is sure to delight. So grab your ingredients, whip up this delightful dessert, and enjoy a slice of sweet, buttery goodness.
Bon appétit!
