This pound cake is made unique with cornmeal and served with fresh berries.
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pint (2 cups) fresh strawberries |
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pint (2 cups) fresh blackberries, blueberries and/or raspberries |
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Powdered sugar, if desired |
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Sour cream, if desired |
Heat oven to 350°F. Grease 12-cup Bundt® or 10-inch tube pan; coat with cornmeal. Set aside.
Combine flour, 3/4 cup cornmeal, orange zest and baking powder in medium bowl; set aside.
Combine sugar, butter and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; continue beating, gradually adding flour mixture alternately with milk and scraping bowl often, until well mixed. Stir in vanilla.
Pour batter into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Combine berries in medium bowl. Just before serving, place cake on large serving plate; sprinkle with powdered sugar. Place berries around cake. Serve with sour cream, if desired.
Recipe Tip
Cake can also be served with fresh sliced peaches
