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  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 cup sugar
  • 2 teaspoons grated orange rind
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup yellow cornmeal
  • 1/2 cup 2% reduced-fat milk
  • 1 cup each strawberries, blueberries and raspberries
  • 1/4 cup sugar, or to taste
  • 1/2 cup freshly squeezed orange juice


  1. To prepare cake, preheat oven to 350F. Grease a 9-inch round cake pan.
  2. Combine flour, baking powder and salt.
  3. Combine butter, sugar, orange rind and vanilla in a large bowl; beat with a mixer at medium speed until evenly blended. Add eggs one at a time, beating after each addition. Reduce speed to low and add flour mixture and cornmeal alternately with milk, beating just until evenly incorporated. Scrape into prepared pan, spreading evenly.
  4. Bake 30 minutes or until a tester inserted in the middle comes out clean. Cool in pan on wire rack.
  5. To prepare berries, mash berries in a large bowl. Add sugar and orange juice and mix gently. Serve with cake.
—Recipe by Jean Kressy.

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The recipe was originally published as Rustic Cornmeal Cake with Macerated Berries on

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