- 1 pint blackberries or raspberries
- 3/4 cup corn kernels
- 1 cup plus 2 tbsp. unbleached all-purpose flour
- 1 cup granulated sugar
- 1/2 cup fine or medium stone-ground yellow cornmeal
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp.kosher salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/3 cup extra virgin olive oil
- Lightly sweetened, softly whipped cream, for serving
1 Preheat the oven to 350F, with a rack near the center. Oil an 8-by-2-inch round cake pan. Dust the pan with flour, tapping out the excess.
2 Set aside 1 cup of the berries for garnish. Put the remaining 1 cup berries into a small bowl with the corn kernels. Sprinkle with the 2 tbsp. flour and 2 tbsp. of sugar. Stir gently to coat and set aside.
3 Stir together the remaining 1 cup flour, 3/4 cup sugar, cornmeal, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk and olive oil in a small bowl or measuring cup. Stir the egg mixture into the flour mixture just until they are well combined. Gently fold the floured-and-sugared berries and corn into the batter.
4 Pour the batter into the prepared pan and spread evenly. Bake until the top is golden and a toothpick inserted near the center tests clean, 40 to 45 minutes. Let cool in the pan on a wire rack until almost completely cool. Run a thin knife around the inside edge of the pan to loosen the cake sides. Invert a flat plate or baking sheet over the pan and invert the pan and plate together to release the cake. Lift off the pan, then invert the cake again onto a serving plate.
5 A few minutes before serving, toss the reserved berries with the remaining 2 tbsp. of sugar. Serve the cake slightly warm or at room temperature. Top each slice with a dollop of whipped cream, if desired, and a scattering of sugared berries.
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Excerpted from Farmers' Market Desserts. Published
by Chronicle Books. Copyright © 2010 by Jennie Schacht. All rights reserved. Reprinted by permission of Chronicle Books.