berry cake

Cornmeal-Berry Sheet Cake

Makes 12-24 pieces, depending on the size you cut them.  This was in a Martha Stewart Living magazine.  I love using these different berries but you could also just use one type. 

            12 Tbs. unsalted butter, softened, plus more for pan

            1½ c. flour                               

            ¾ c. fine yellow cornmeal         

            1½ tsp. baking powder            

            ¾ tsp. coarse salt                                 

            1½ c. + 2 Tbs. sugar                           

            3 large eggs

            1½ tsp. vanilla extract

            ¾ c. buttermilk

            18 oz. mixed fresh berries, such as  blueberries, raspberries,

              and blackberries (cut in half if large), plus more for serving

            whipped cream, for serving

Heat oven to 325 degrees.  Butter a 9-by-13-inch baking pan and line with parchment, leaving overhang on long sides.  Butter parchment.  Whisk together flour, cornmeal, baking powder, and salt in a bowl.

Beat butter and 1½ c. sugar on medium-high speed until pale and fluffy, about 2 minutes.  Add eggs, one at a time, beating well and scraping down sides of bowl as needed.  Beat in vanilla.  Add flour mixture in 3 batches, alternating with 2 batches of buttermilk and beating until just combined.  Spread batter in prepared pan. 

Sprinkle berries over top, then sprinkle with remaining 2 Tbs. sugar.  Bake until golden brown and a toothpick inserted into center comes out clean, about 1 hour.  Let cool completely on a wire rack.  Remove cake with parchment and cut into 12 (or 24) pieces.  Cake is best served the same day, with whipped cream and additional berries.