Better Baking by Genevieve Ko

Author:Genevieve Ko
Language: eng
Format: epub
Tags: Cooking
ISBN: 9780544557277
Publisher: Houghton Mifflin Harcourt
Published: 2016-09-26T16:00:00+00:00

makes one 9-inch cake

no nuts

Unsalted butter, for the pan

1 cup (147 g) fine stone-ground yellow cornmeal

1 cup (150 g) white whole wheat flour

¾ cup (156 g) sugar

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup (224 g) whole or low-fat (1%) milk

¼ cup (56 g) grapeseed or other neutral oil

2 large eggs, at room temperature

1 lemon

10 ounces (283 g) blueberries (scant 2 cups)

2 tablespoons raw sunflower seeds

1. Position a rack in the center of the oven and preheat to 375ºF. Butter a 9-inch springform pan, line the bottom with parchment paper, and butter the parchment.

2. Whisk the cornmeal, flour, sugar, baking soda, baking powder, and salt in a large bowl. Combine the milk and oil in a 4-cup liquid measuring cup or medium bowl and add the eggs. Zest the lemon into the mixture. Squeeze 1 tablespoon juice from the lemon and add it to the cup. Whisk until very well blended and smooth. Add to the cornmeal mixture and stir with the whisk just until smooth. Fold in half of the blueberries. Pour into the prepared pan. Scatter the remaining blueberries and the sunflower seeds on top of the batter.

3. Bake until the cake is dark golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.

4. Cool in the pan on a wire rack for 10 minutes, then run a thin-bladed knife between the edges of the cake and the pan and release and remove the sides. Cool completely on the pan base on the rack.

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