Corn Cake with Strawberries
1 hr (plus 30 min chill)8 people
A one-bowl cornmeal snacking cake topped with whipped Greek yogurt frosting and macerated strawberries.
| prepPreheat oven to 350°F / 175°C | ||||
| prepGrease an 8 or 9" round pan and line bottom with parchment paper | ||||
| 150 g granulated sugar | Whisk wet ingredients until smooth | Fold in cornmeal, leaveners, salt & flour | Pour batter, bake 350°F/175°C, 32-36 min | Top cooled cake with frosting & strawberries |
| 105 ml neutral oil | ||||
| 90 g Greek yogurt | ||||
| 90 ml milk or water | ||||
| 1 large egg | ||||
| 1.5 tsp vanilla extract | ||||
| 55 g cornmeal | ||||
| 1.5 tsp baking powder | ||||
| 1/4 tsp kosher salt | ||||
| 125 g all-purpose flour | ||||
| 455 g strawberries, hulled and quartered | Toss strawberries, sugar & balsamic, chill 30 min | |||
| 30 g granulated sugar | ||||
| 1/2 tsp balsamic vinegar (optional) | ||||
| 170 ml heavy cream | Whip cream, sugar, vanilla & salt to soft peaks | Beat in Greek yogurt until just combined | ||
| 25 g granulated sugar | ||||
| 1 tsp vanilla extract | ||||
| pinch kosher salt | ||||
| 225 g plain Greek yogurt | ||||
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