Cornmeal Cake With Buttermilk Ice Cream And Rhubarb Compote

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Added Oct 16th, 08 by
FoodConnect.com Test Kitchen


  • Categories: Cakes
  • Servings: 10 change
  • Calories per serving: 245
  • Prep Time: 15 mins
  • Cook Time: 30 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 24512%
Fat 12g19%
Cholesterol 68mg23%
Sodium 383mg 16%
Carbohydrates 32g12%

More facts>>

FoodConnect Nutritionals

Ingredients

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                    [title_custom] => all purpose flour
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            [c221c1d4-a6d8-eb14-91ce-e58192a2adeb] => Array
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                    [title] => butter, unsalted
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                    [measure] => cup
                    [title_custom] => unsalted butter, room temperature
                    [componentid] => 0
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            [02ab34be-0648-a474-9d45-84ab437fc3d5] => Array
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                    [title] => orange peel, fresh, grated
                    [ingredientid] => 22800
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                    [title_custom] => orange peel
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                    [method] => finely grated 
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            [1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
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                    [title] => sugar
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                    [ingredientuuid] => 1da53642-0672-b6d4-d56a-2b9e7d9dd673
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                    [title_custom] =>  sugar
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                    [title] => eggs, raw, large
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                    [ingredientuuid] => d2fa30b2-193f-a4a4-c16c-2433566ee833
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                    [measure] => each
                    [title_custom] => large eggs, room temperature
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            [8af82980-a2e0-1e54-5d1d-ca55a319c0de] => Array
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                    [title] => sour cream
                    [ingredientid] => 31113
                    [ingredientuuid] => 8af82980-a2e0-1e54-5d1d-ca55a319c0de
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                    [title_custom] => sour cream
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                    [title] => sugar, white, granulated, cubed
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                    [title_custom] => sugar cubes
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                    [method] => coarsely crushed 
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  • 1 cup all purpose flour
  • 1/2 cup yellow cornmeal
  • 1 1/2 teaspoons homemade baking powder
  • 1 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 tbsp orange peel finely grated
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 2 tablespoons sugar cubes coarsely crushed

Recipe Method

1. Preheat oven 350 degrees Fahrenheit. Generously butter 9 –inch cake pan with 2 inch-high sides. Dust pan with cornmeal, tapping out excess. Sift flour, 1/2 cup cornmeal, baking powder, and salt into a medium bowl. Using electric mixer, beat butter in large bowl, until smooth and fluffy. Beat in orange peel. Gradually add 1 cup sugar and beat until light and fluffy, occasionally scraping sides of bowl. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Fold in dry ingredients in 3 additions until just incorporated. Transfer batter to pan; smooth top. Sprinkle with crushed sugar.

2. Bake cake until tester inserted into center comes out clean, 25 to 30 minutes. Cool in pan on rack 10 minutes. Run knife around pan sides to loosen. Turn cake out onto plate, then invert, crushed sugar side up, onto rack. Cool completely.

3. Can be made 8 hours ahead. Wrap in foil; let stand at room temperature. Cut cake into wedges. Serve with buttermilk ice cream and rhubarb compote alongside.

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