Have you ever craved something rustic, comforting, and bursting with fresh flavors? This Strawberry Cornmeal Cake with Honey Glaze hits all the right notes! It's a delightful treat that perfectly balances the sweetness of ripe strawberries with the wholesome texture of cornmeal. Inspired by a summery afternoon at a local farm, where the air was filled with the scent of freshly picked berries, this cake brings a touch of country charm to your kitchen. It's not just a dessert; it's an experience. And let me tell you, the honey glaze? Just the right finish to this beautiful pastry.
This cake is more than just a recipe; it's a celebration of simple ingredients transformed into something extraordinary. The cornmeal adds a subtle, nutty flavor and a delightful crumbly texture, while the strawberries provide a burst of juicy sweetness. The honey glaze ties it all together, adding a touch of elegance and moisture. It's the kind of cake that makes you want to slow down, savor each bite, and share it with the people you love. What are you waiting for, let's get started!
Required Equipments
- 9-inch Cake Pan
- Mixing Bowls
- Electric Mixer
- Spatula
- Measuring Cups and Spoons
- Wire Rack
Strawberry Cornmeal Cake with Honey Glaze: Frequently Asked Questions
Strawberry Cornmeal Cake with Honey Glaze
A rustic and comforting Strawberry Cornmeal Cake, featuring fresh strawberries, a tender cornmeal crumb, and a luscious honey glaze. Perfect for brunch, dessert, or any special occasion.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the Oven: Get things started by preheating your oven to 350°F (175°C). Grease and flour a 9-inch cake pan to prevent sticking. I once forgot to flour a pan and ended up with half the cake stuck to it—don't be like me!
- Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt. Make sure everything is evenly distributed for a consistent bake.
- Cream Butter and Sugar: In a separate bowl, cream together the melted butter and granulated sugar until the mixture is light and fluffy. This step is crucial for a tender cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. The batter should look smooth and well-combined. If it looks curdled, don't worry—it will come together when you add the dry ingredients.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Overmixing can lead to a tough cake, so be gentle!
- Fold in Strawberries: Gently fold in the chopped strawberries until they are evenly distributed throughout the batter. Be careful not to crush the strawberries.
- Pour into Pan: Pour the batter into the prepared cake pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles.
- Bake the Cake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to cool evenly.
- Prepare Honey Glaze: While the cake is cooling, prepare the honey glaze. In a small bowl, whisk together the melted butter, honey, powdered sugar, and milk until smooth.
- Glaze the Cake: Once the cake is completely cool, drizzle the honey glaze evenly over the top. Let the glaze set for a few minutes before serving. I like to add a few fresh strawberries on top for garnish!
📝 Notes
- For a richer flavor, try browning the butter before adding it to the batter.
- If you don't have buttermilk, you can use milk with 1 tablespoon of lemon juice or vinegar.
🍎 Nutrition
Calories: 320 kcal
Protein: 4 g
Fat: 14 g
Carbohydrates: 45 g
Fiber: 2 g
Calcium: 80 mg
