| Prep: 20 mins | Cook: 40 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 552 | 22g | 12g | 81g |
| sugars | fibre | protein | salt |
| 47g | 3g | 8g | 0.52g |
As someone who balances Pacific Northwest ethos with my Japanese heritage, I am always in search of dishes that echo my dual upbringing. That’s why I’ve developed such an affection for the Plum-Berry Cornmeal Sheet Cake. This recipe melds the familiar with the exotic, much like my own personal journey growing up amidst diverse food traditions.
A Perfect Union of Tastes and Traditions
The Plum-Berry Cornmeal Sheet Cake is a dessert that appeals to a broad spectrum of palates. It’s similar to cornmeal based desserts found in the United States and Europe, but the addition of fruit brings a uniquely Asian dimension, as Japanese cuisine often incorporates fruit into their traditional pastries.
Pairing this cake with a light Earl Grey tea or a steaming cup of Matcha results in a comforting culinary combo. It’s also a perfect companion for a scoop of vanilla ice cream, truly enhancing the overall dining experience.
Nutritional Benefits
But this recipe isn’t just about serving up a generous dose of gastronomical delight; it also packs some real nutritional benefits. Cornmeal, a primary ingredient, is rich in fiber and plant-based protein. It also has a low glycemic index, which is good for regulating blood sugar levels. The mixed berries meanwhile, are a treasure trove of antioxidants and enhance the immune system with their vitamin C content. Even the plums, despite their delicate, sweet flavor profile, contribute to your daily intake of crucial vitamins like A, C, and K.
In essence, the Plum-Berry Cornmeal Sheet Cake is a sweet treat wrapped in health benefits, crossing, if I may so poetically put it, the longitude and latitude of your nutritional needs.
Try this cake out and I promise you’ll be embarking on an international flavor journey right from your own kitchen. It’s a taste of the Pacific Northwest and Japan, all skillfully blended into one delightful dish.
What You’ll Need
- 1 cup yellow cornmeal
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 3 plums, pitted and thinly sliced
- 1 1/2 cups mixed berries (such as raspberries, blackberries, blueberries)
- 1/4 cup light brown sugar
- Confectioners’ sugar, for dusting
Method
Step One
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan and set it aside.
Step Two
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Give them a good whisk until well combined.
Step Three
Using an electric mixer, beat together the granulated sugar and butter until they are fluffy and light in color. This should take about 2-3 minutes. Add the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Step Four
Reduce the mixer speed to low, and add one-third of the dry ingredients to the butter mixture. Once it’s just combined, add half of the buttermilk. Repeat this step, alternating between the dry ingredients and the buttermilk, making sure to end with the dry ingredients. Do not overmix.
Step Five
Pour the batter into your prepared baking pan and smooth out the top with a spatula. Arrange the sliced plums and mixed berries on top of the batter, then sprinkle the brown sugar evenly over the fruit.
Step Six
Bake the cake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
Step Seven
Once the cake has cooled, dust it with confectioners’ sugar and cut into squares for serving. Enjoy your homemade Plum-Berry Cornmeal Sheet Cake!
