Raspberry, Honey & Corncake Trifle

For the cake & trifle:


1 stick plus 5 tablespoons unsalted butter, plus extra for pan
All-purpose flour (for pan)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt (whole or low-fat)
1 cup all-purpose flour
2/3 cup yellow or blue cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
6 cups fresh raspberries, divided
1/2 cup honey


Preheat oven to 350°. Butter and flour a 9x5-inch bread-loaf pan. With a standing or hand-held mixer, cream butter and sugar until smooth and light, about 4 minutes. Add eggs and vanilla, and beat to combine. Add yogurt and blend.

In a separate bowl, whisk together flour, cornmeal, baking powder, and baking soda. Add dry ingredients to wet ingredients and mix well. Spoon batter into the prepared pan; bake until a toothpick inserted into the center comes out with moist crumbs attached (but no wet batter), about 55 minutes. Cool completely on a rack, about 45 minutes. (You may make the cake a day in advance.)

Reserve 1 cup raspberries; place the rest in a bowl and add honey, folding gently to just combine. Set mixture aside to macerate 10 minutes.

For the whipped cream:


12 servings

Preparation Time

45 Minutes

Total Time

150 Minutes

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