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

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

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