strawberry cornmeal custard cake

Instead of our normal Friday links, I think we should talk about this cake today. Mostly because it's Friday and hopefully you've got a lazy Saturday morning to look forward to tomorrow, which is really the perfect time for this cake.

This lovely little cake is full of the best things. The strawberries take on that sweet roasted flavor. Cornmeal lends a great texture. A vanilla bean adds an extra something special. We finish it with some maple syrup and, if you're feeling extra indulgent, maybe a little powdered sugar on top. Breakfast never looked so pretty or more delicious.

Here's to the weekend and treating ourselves to lazy mornings with cake!

Strawberry Cornmeal Custard Cake (slightly adapted from In the Loop)
yields one 9-inch cake

you'll need:
3 tablespoons unsalted butter, melted and cooled slightly (plus more for buttering the pan)
3/4 cup oat flour
1 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs, beaten
1/4 cup sugar
1 teaspoon kosher salt
2 cups buttermilk
zest of 1 lemon
1 1/2 tablespoons white vinegar
1 vanilla bean, seeds scraped and pod discarded
1 1/2 cups diced strawberries
3/4 cup heavy cream
for serving: maple syrup, powdered sugar

Preheat oven to 350 degrees F. Butter a 9-inch round cake pan (or a deep dish pie pan). Place the buttered dish in the oven to warm.

Whisk flour, cornmeal, baking powder, and baking soda in a medium mixing bowl and set aside.

In a large bowl, whisk together eggs and melted butter. Add the sugar, salt, buttermilk, lemon zest, vinegar, and vanilla bean. Add the dry ingredients and whisk until the batter is smooth (do not over mix).

Remove the dish from the oven and place on a large baking sheet. Add the strawberries to the bottom of the pan in an even layer. Pour batter on top.

Slowly pour the heavy cream into the center of the batter. Carefully place the pan into the oven, being careful to keep it still.

Bake 50-60 minutes, or until the top is golden brown and the center is just set. Remove pan from the oven and allow to cool on a wire rack for at least 15 minutes.

Serve with maple syrup. Add some powdered sugar on top to make things extra pretty and indulgent!

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