Take advantage of berry season with this easy Cast Iron Raspberry Cornmeal Cake! Just sweet enough, with a slight crunch from the cornmeal and a little tartness from the fresh raspberries.
The Idea:
I have a serious thing for cornbread. Being from the North, I do like it sweet (sorry to all Southerners out there!). I’ve taken the idea of a sweet cornbread and made this cast iron raspberry cornmeal cake. It’s not as sweet as a normal cake, sort of a hybrid between cornbread and cake. It also has a bit of tartness from the fresh raspberries. And making the cake in a cast iron pan does that magical thing to cornmeal, giving it a crunchy edge while keeping the inside tender. If you don’t have a cast iron pan, you can definitely use a regular round cake pan instead.
The Ingredients:
This cake is really easy to make, it comes together just like a quick bread! For the dry ingredients you’ll need all purpose flour, yellow cornmeal (I like the Alber’s brand), sugar, salt and baking powder. For the wet ingredients, melted butter, vegetable oil, milk, eggs and sour cream will keep the cornmeal cake moist and tender. You’ll also need fresh raspberries.
The Preparation:
The first thing you’ll do is mix the dry ingredients together, the wet ingredients together, and then combine the two. Like with all cornbread recipes, make sure you don’t over mix when you’re combining the wet and dry ingredients. You want the batter to look like it’s still a little lumpy. This might sound weird, but you don’t want to develop the gluten in the flour, you want the cornbread to be nice and tender – so don’t be tempted to over mix it!
Now that your batter is ready, start heating your cast iron pan on the stove over medium heat. Once the pan is nice and hot, but not smoking, add some butter and let it melt. Now you’ll pour your batter into the hot pan and hopefully hear a little sizzle! This will create that crunchy outer edge on the cake and the butter will also add flavor.
Finally, you’ll sprinkle the fresh raspberries on top of the batter. I used about a cup of raspberries, and tried to spread them evenly across the top, but you could add more if you like. Now pop it in the oven and in about 25 minutes your delicious cast iron raspberry cornmeal cake will be ready to eat!
The Payoff:
I like to serve the cake right out of the cast iron pan, but you can also put it on a cake plate and sprinkle it with powdered sugar if you want to get fancy.
Cast Iron Raspberry Cornmeal Cake
Description
Take advantage of berry season with this easy Cast Iron Raspberry Cornmeal Cake! Just sweet enough, with a slight crunch from the cornmeal and a little tartness from the fresh raspberries.
Ingredients
Dry Ingredients:
- 1 1/2 cups all purpose flour
- 2/3 cup white sugar
- 1/2 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
Wet Ingredients:
- 1 1/4 cups milk (I used 2%)
- 1/3 cup vegetable oil
- 3 tablespoons butter, melted and cooled slightly
- 2 large eggs, lightly beaten
- 2 tablespoons sour cream
Other Ingredients:
- 1 tablespoon butter
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350 degrees.
- Combine dry ingredients in a small bowl (flour, sugar, cornmeal, baking powder, and salt).
- Whisk wet ingredients together well in a large bowl (milk, vegetable oil, melted butter, beaten eggs and sour cream).
- Add the dry ingredients to the wet and stir until just combined. You don’t want to overmix! The batter should look a little lumpy.
- Place your 10 inch cast iron pan on the stove and heat over medium for a few minutes. Melt 1 tablespoon of butter in the pan.
- Take the pan off the heat. Pour the batter into the hot pan, then sprinkle the raspberries evenly over the top.
- Place the pan in the oven and bake for 25-30 minutes until the cornbread is firm and the edges are browned and crisp.
Notes
I like to serve the cast iron raspberry cornmeal cake right out of the pan, but you can also cut it into wedges and place it on a cake stand. Sprinkle it with powdered sugar if you really want to get fancy.
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