Cornmeal poundcake toasted for breakfast and served with honey is divine, but toasted and served with blackberries and rich cream, it is transcendental.
A 9½- by 5½- by 3-inch loaf pan
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 at a time.
Stir in the sour cream and the almond and vanilla extracts on medium low speed, mixing well.
Sift together the salt, flour, and baking powder. On low speed, fold the dry ingredients and the cornmeal into the butter mixture. Pour the batter into the prepared pan.
Cool the cake and unmold it by running a knife around the inside edge and inverting the pan.
Preheat the broiler. Cut the poundcake into thick slices and toast it. Serve it immediately, topped with blackberries and double cream.
© 1993 Emily Luchetti. All rights reserved.