Cornmeal Poundcake with Blackberries and Double Cream

Name: Cornmeal Poundcake with Blackberries and Double Cream
Yield: Serves 8
Ingredients: 1¼ cups flour; 4 cups blackberries; 1 cup cornmeal; 2 ounces (½ stick) plus 1 tablespoon soft sweet butter; ¾ teaspoon almond extract; ½ teaspoon vanilla extract; Pinch salt; 1½ teaspoons baking powder; ¾ cup sour cream; 1 recipe Double Cream; 5 large eggs; ½ cup sugar; 1 cup brown sugar, firmly packed

Preparation info

Serves
8

Difficulty
Medium

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

About

Cornmeal poundcake toasted for breakfast and served with honey is divine, but toasted and served with blackberries and rich cream, it is transcendental.

Ingredients

2 ounces (½ stick) plus 1 tablespoon soft sweet butter

Cake
Dessert
Vegetarian
Breakfast

Method

Preheat the oven to 350 degrees.

Butter the loaf pan.

Combine the butter, brown sugar, and sugar in the bowl of an electric mixer. Using the paddle attachment, cream on medium high speed for 2 minutes, until light and fluffy.

Continuing to mix, add the eggs one