Tuesday, April 21, 2009

Sweet Corn Coffeecake with Berries

Those of us in my Koine Greek class have spent all semester together, working hard and struggling with the Gospel writers, Paul, the Septuagint, and Justin Martyr's account of Jesus' baptism. We've gotten to know each other well. In order to celebrate our last day of 8 am Greek class, I wanted to make some treats.

I made hot cross buns, but since some people might not like raisins, I wanted another option as well. This coffeecake was the perfect choice! The cornmeal lends a heartiness to it, and the yogurt and lemon zest give a nice tang. I used frozen berries, which promptly sank to the bottom, but no one seemed to mind.

This would be a perfect addition to a brunch or baby/wedding shower. It's unique and different from most coffeecakes and actually feels healthy when you're eating it!

Sweet Corn Coffeecake with Berries
source: Baking and Books

  • 1 1/3 cups all-purpose flour
  • 3/4 cup cornmeal, any color
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup lowfat, plain yogurt
  • Grated zest of 1 lemon (about 1 teaspoon, packed)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1/3 cup olive oil
  • 1 cup strawberries, stems removed and sliced in half vertically
  • 1/2 cup blackberries (I used 1 1/2 cups frozen mixed berries.)
  • Confectioners sugar, optional

Preheat your oven to 375 degrees F. Spray an 8-inch springform cake pan or 8-inch square pan with PAM, or another non-stick baking spray. Dust pan with flour, then tap off excess.

Whisk the dry ingredients together in a bowl. In a second bowl, combine the wet ingredients. Quickly add the wet ingredients to the dry, stirring to combine. Scrape into the pan. Scatter the berries over the top and bake in the center of the oven until the cake is browned and beginning to pull away from the sides of the pan, about 45 minutes. (Mine got a little too brown for my taste. I should've checked it earlier.)

Allow cake to cool for 5-10 minutes, then remove the rim of the springform pan, if applicable. Serve cake warm, dusted with confectioners sugar if you like.