Berry Cornmeal Cake

This is a great snacking cake to eat in the morning with coffee. The cornmeal makes it a little heartier and really tastes incredible with summer fruit. The top of the cake gets super crunchy from the sprinkle of sugar at the end. If you don't have berries, this would also be great with nectarines or peaches!

Berry Cornmeal Cake

Ingredients:

• 1 cup flour

• ½ cup cornmeal 

• 1 tsp baking soda

• 1 tsp baking powder 

• 1 tsp kosher salt 

• ½  cup olive oil 

• ¼ cup greek yogurt (ideally full fat)

• ⅔ cup brown sugar

• 2 large eggs

• 2 tsp vanilla

• Zest and juice from 1 lemon 

• 1 pint mixed berries (or other summer fruit, like peaches or nectarines)

• 1 tsp granulated sugar

Method: 

1. Preheat the oven to 350. 

2. In a small bowl, mix together flour, cornmeal, baking powder, baking soda and salt and set aside. 

3. In a medium bowl, mix together olive oil and brown sugar (save remaining teaspoon). Add the eggs one at a time, mixing until smooth. Add the yogurt, vanilla and lemon zest and juice and combine.

4. Add the dry ingredients to the batter and mix until just combined. Carefully fold in the berries (don’t mix vigorously or they’ll fall apart). I like to save a handful to sprinkle on top. Spray a 9 inch cake pan with cooking spray and pour the batter in. Sprinkle with the remaining tsp of sugar.

5. Bake at 350 for about 45-55 minutes until the cake is evenly browned on top, and a toothpick comes out clean. Dust with powdered sugar or additional berries.