Cornmeal-Buttermilk Loaf Cake with Berries | Everyday Dorie

The cornmeal-buttermilk loaf cake with berries and the cornmeal skillet cake share the same recipe, except they are baked in different pans. I first baked the cornmeal skillet cake at the start of the pandemic in 2020. Hopefully, I can say we’re in calmer waters, regarding Covid infections, when I bake the same Dorie’s recipe again. This time in a loaf pan. I use blueberries since I usually have a box of blueberries around. Like Dorie, I always find time for this fantastic cake.

I serve this cake together with a vegetable frittata for brunch. The slight roughness of texture and a beautiful sunny color is just the right companion to a light and equally sunny frittata. This cornmeal loaf cake is less sweet with the addition of buttermilk, making it suitable for breakfast or brunch. I also like the idea of cutting it into thick slices and toast them, if you like. Baked in a cast iron loaf pan, the resulting thicker and darker crust has a lovely crunch to it.

Other than cornmeal, most of the ingredients are pantry staples: flour, eggs, buttermilk (I use a powder blend) and butter. Combine the dry ingredients: flour (170 grams), cornmeal (76 grams), baking powder (1 teaspoon), baking soda (1/4 teaspoon) and salt. In a large bowl, whisk together the wet ingredients: the eggs (2), sugar (200 grams) and vanilla extract until well blended. Gently stir in half of the dry ingredients. Add the buttermilk (1/2 cup/ 120 ml) and the rest of the dry ingredients until fully incorporated. Finally, stir in the melted butter (1 stick/ 113 grams). The batter is now ready to pour into a loaf pan. Then bake in the preheated 350°F oven for about 50 to 55 minutes. Given these simple steps, it’s hard to find an easier cake to bake.

This is not only the simplest, plainest cakes to make, it’s also sturdy to take anywhere as a host/house gift. Or take it to a block party in the neighborhood. I can see baking this cake over and over again — in different pan shapes and with a variety of berries.

Print Recipe

Cornmeal-Buttermilk Loaf Cake, With or Without Berries

By Dorie Greenspan – Serves: 8

The cornmeal in the batter adds a slight roughness to the texture and a beautiful sunny color. Buttermilk moderates the sweetness and saves the cake from being too rich for breakfast. This recipe started its happy life as a skillet cake.

Ingredients

• 1 1/4 cups (170 grams) all-purpose flour
• 1/2 cup (76 grams) yellow cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 2 large eggs, at room temperature
• 1 cup (200 grams) sugar
• 2 teaspoons pure vanilla extract
• 1/2 cup (120 ml) buttermilk (well shaken before measuring), at room temperature
• 1 stick (8 tablespoon, 4 ounces; 113 grams) unsalted butter, melted and cooked
• About 1 cup (240 ml) blueberries or raspberries (optional)

Instructions

1

Center a rack in the oven and preheat it to 350°F. Butter a 9-inch loaf pan, dust with flour and tap out the excess; or use baker's spray.

2

COMBINE DRY INGREDIENTS: Whisk together the flour, cornmeal, baking powder, baking soda and salt.

3

MAKE THE BATTER: In a large bowl, whisk the eggs and sugar together until well blended, a minute or two. Whisk in the vanilla. Switch to a flexible spatula and gently stir in half of the dry ingredients. Blend in the buttermilk and then add the rest of the dry ingredients, mixing gently until fully incorporated.

4

Gradually stir in the melted butter. (It may look as if you've got more butter than the batter will absorb, but it will be just right as you work slowly and patiently.) Carefully stir in the berries, if you're using them. Scrap the batter into the pan, then smooth the top.

5

BAKE: Bake the cake for 50-55 minutes, until the top is lightly browned (the center will crack, which is pretty) and a skewer inserted deep into the center of the cake comes out clean. Transfer the pan to a rack and let it sit for 5 minutes, then run a table knife between the cake and the pan, turn the cake out onto a rack. Invert and cool to room temperature.

Notes

Adapted from Everyday Dorie by Dorie Greenspan

Cookbooks by Dorie Greenspan

Everyday Dorie by Dorie Greenspan