Summer Berry Trifle with Cornmeal Cake

FOR THE CAKE AND TRIFLE:

Ingredients

1 stick (8 tablespoons) plus 5 tablespoons unsalted butter, softened, plus more for pan
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup plain yogurt (whole or low-fat)
1 cup all-purpose flour, plus more for pan
2/3 cup yellow or blue cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
6 cups fresh raspberries
1/2 cup honey

Instructions

Preheat the 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 the wet ingredients and mix well. Spoon batter into the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs attached but no wet batter, about 1 hour. Cool completely on a rack, about 45 minutes. The cake may be made a day in advance.

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

 

FOR THE WHIPPED CREAM:

Yield: 

12 servings

Course

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