I had very strange eating habits as a child. I wasn’t a huge fan of chocolate, and I always picked the blueberries out of my blueberry muffins. Not that muffins were a large part of my diet by any means – if we had muffins a few times a year, that was a real treat. For some reason though, I specifically remember plucking out all the blueberries whenever we had them.
My girls love fruit – I mean love
it. Berries are their favorite. They could probably eat a pound of berries a day if I let them. Most of the time I can’t even think about baking with berries, because they don’t stay in our house long enough – but – I saw this recipe in Bon Appetit
and I had to try it. I love corn muffins and blueberry muffins (now I actually eat the blueberries) and this looked like a combination of both. So – I decided to sneak to the grocery store while they were still at school to grab a couple of pints – and while I was making dinner and they were watching a show – I was able to whip this together. By the time they came into the kitchen, the blueberries were already in the oven. Score!
It turns out that they loved this cake – we all did. It was so moist and delicious – and if you sprinkle some cinnamon on top, you could call it a coffee cake and eat it for breakfast.
- Nonstick vegetable oil spray
- 1 1/3 cups all-purpose flour
- 2/3 cup yellow cornmeal
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 6 tablespoons vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon honey
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 3/4 cup plus 3 tablespoons sugar, divided
- 1 1/2 teaspoons salt
- 1 cup ricotta cheese
- 1/3 cup plain yogurt
- 3 cups fresh blueberries
- 10-inch-diameter springform pan with 2 3/4-inch-high sides
Preheat oven to 325°F. Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Whisk flour and next 3 ingredients in medium bowl. Whisk oil, eggs, vanilla, and honey in another medium bowl. Using electric mixer, beat butter, 3/4 cup plus 2 tablespoons sugar, and 1 1/2 teaspoons salt in large bowl until creamy. With mixer running on medium speed, gradually add egg mixture; beat to blend. Beat in flour mixture just to blend. Add ricotta and yogurt; beat on low speed just to blend. Pour half of batter into prepared pan. Scatter 1 1/2 cups blueberries over. Spoon remaining batter over in dollops, then spread to cover blueberries. Scatter remaining blueberries over. Sprinkle remaining 1 tablespoon sugar over.
Bake cake until top is golden brown and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool completely in pan on rack.
For a printer-friendly version of this recipe, please click here: Blueberry Cornmeal Cake
A few entries back I promised to post some of my all time favorite recipes from Gourmet Magazine, since November was their last issue. I saw this recipe and I was struck by the person who sent it in – she was living in Paris, and this cake always got rave reviews from the kids and their parents. Now, I studied in France when I was in college – and I know that people in France think that peanut butter is just disgusting. Nutella is their version of peanut butter. So, I knew by reading the recipe that there would not be a lot of peanut butter flavor in this cake – and I was right. Either that or the parents and kids she was talking about were also American. But, this is such a moist and delicious cake, and the chocolate chips really give it a perfect amount of sweetness – that I have made this over and over again. This is so easy to make, I can whip it up in less than 15 minutes – then into the oven it goes. It also stays good for a few days after you make it, as long as it is wrapped well. My husband eats it like a coffee cake in the morning; I like it as an after dinner treat.
- 2 1/4 cups all-purpose flour
- 2 cups (packed) golden brown sugar
- 1 cup creamy peanut butter
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 12-ounce package semi-sweet chocolate chips (2 cups)
Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Combine first 4 ingredients in large bowl. Using electric mixer, beat on low speed until streusel is blended and crumbly. Transfer 1 cup lightly packed streusel to small bowl and reserve. Add eggs, milk, vanilla, baking powder, and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan. Sprinkle with reserved 1 cup streusel and remaining 1 cup chips.
Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.
For a printer-friendly version of this recipe, click here: Chocolate and Peanut Butter Streusel Cake