Blueberry Cornmeal Cake

K

Kunmui

New member
This is in the oven. I am posting the original recipe below, which is
from Bon Appetite online. I also note the changes I made.

http://www.bonappetit.com/recipes/2010/05/blueberry_cornmeal_cake
Blueberry Cornmeal Cake

Ingredients:

Nonstick vegetable oil spray
1 1/3 cups all purpose flour (I used 1-1/2 cups)
2/3 cup yellow cornmeal (I used 1 cup - 2/3 regular cornmeal, 1/3
coarse grind)
2 teaspoons baking powder
2 teaspoons baking soda
6 tablespoons vegetable oil
2 large eggs (I used extra large eggs)
1 tablespoon vanilla extract
1 teaspoon honey
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3/4 cup plus 3 tablespoons sugar, divided
1 1/2 teaspoons salt
1 cup ricotta cheese (I used small curd cottage cheese)
1/3 cup plain yogurt (I used sour cream)
3 cups fresh blueberries


Preheat oven to 325?F. Spray 10-inch-diameter springform pan with 2
3/4-inch-high sides with nonstick spray.

Whisk flour and next 3 ingredients in medium bowl. Whisk oil, eggs,
vanilla, and honey in another medium bowl.

Using electric mixer, beat butter, 3/4 cup plus 2 tablespoons sugar,
and 1 1/2 teaspoons salt in large bowl until creamy.

With mixer running on medium speed, gradually add egg mixture; beat to
blend. Beat in flour mixture just to blend. Add ricotta and yogurt;
beat on low speed just to blend.

Pour half of batter into prepared pan. Scatter 1 1/2 cups blueberries
over. Spoon remaining batter over in dollops, then spread to cover
blueberries. Scatter remaining blueberries over. Sprinkle remaining 1
tablespoon sugar over. (I used Demerera sugar as a sprinkle-over.
Brown would work well, too).

Bake cake until top is golden brown and tester inserted into center
comes out clean, about 1 hour 15 minutes. Cool completely in pan on
rack. (I am waiting.....I'll post later if it sucks, but somehow I
cannot imagine that happening....)
 
On Sat, 26 Feb 2011 19:35:33 -0500, Boron Elgar
wrote:


Oh! Ricotta and blueberries? I'm all over that! Where did you find
fresh blueberries this time of year?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 27 Feb 2011 01:32:22 -0800, sf wrote:


I went shopping in Middle Eastern neighborhoods yesterday and found 2
pints for $3. The berries are from Chile.

The cake is quite good. Crispy and browned on the outside, extremely
moist and heavily laden with fruit on the inside.

Boron
 
On Sun, 27 Feb 2011 09:29:34 -0500, Boron Elgar
wrote:


$3 total or each? If it was $3 total, that's better than what I
usually pay for local berries.

I haven't cut into my sweet potato cake yet. I'm putting an orange
glaze on it this morning and will take it to DD's later for dinner.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 27 Feb 2011 10:30:20 -0500, Boron Elgar
wrote:


Yum yum! Looks like it will go well with a big dollop of whipped
cream. Do you have a cake shot that's not a macro to post?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 27 Feb 2011 09:39:17 -0800, sf wrote:


$1.50 per pint. Across the street at another store, I found
pomegranates at $0.50 each.


Sounds good.
 
On Sun, 27 Feb 2011 12:54:09 -0500, Boron Elgar
wrote:


Killer prices. Lucky you!

I candied the peel of the orange I juiced to decorate the top. I
think if I'd known how good orange candied orange peel is with this I
would have candied all of it and added it to the cake itself.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 27 Feb 2011 22:46:51 -0800, sf wrote:


These produce markets are in what one might call "ethnic"
neighborhoods. They are well-stocked, have excellent prices and are
packed with shoppers on the weekends. This is an area that has changed
over 40 years, from Italian and Jewish to black to Hispanic to Middle
Eastern. I am having fun popping over there once a month or so. I buy
all my spices in that area, too. Great prices. Fresh stock. Broad
selection.



I have never candied anything, myself, although David Lebovitz has a
great recipe I have been tempted to try.

Boron
 
On Mon, 28 Feb 2011 07:00:23 -0500, Boron Elgar
wrote:


It's easier than you may think. It seems fancy, but it's not hard to
do if you follow a recipe where the author isn't trying to show off.
For instance, the directions on yesterday's cake turned out to be far
too fussy for me after I realized what it really was. The ingredients
nagged at me until I started putting it together and then it finally
dawned on me what original cake had been before it was altered.

When I know I'm going to candy orange peels (like for a Christmas
dinner party), I cut the peels of oranges I snack on peels into strips
and save them in the freezer. If you're even an orange eater, they
accumulate quickly.

Because yesterday's were not meant to be orange peel candy, I removed
as much of the pith as I could (doing it quickly). I didn't candy
them all the way either because they were part of something else and
the decorative sugar would have been a wasted step. I just blanched
them 3 times, then boiled them for 10 minutes in a sugar syrup and
drained.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 1 Mar 2011 12:46:14 -0500, "Dora" wrote:


Oh, it has been yummy. We even have a bit of it left. I put it in the
fridge because I wanted to make sure the blueberries didn't get fuzzy.

I had a set of springforms that I must have bought over 30 years ago.
Basic tinned things they were and about 6 months ago, I noticed the
plate on one was getting a few rust spots. Boy, was I happy! I treated
myself to a new 10" pan and have been playing with new recipes ever
since.

Boron
 
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