Cornmeal Poundcake with Blackberries and Double Cream

Preparation info

  • Serves


    • Difficulty


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.


  • 2 ounces (½ stick) plus 1 tablespoon soft sweet butter
  • 1 cup brown sugar, firmly packed
  • ½ cup sugar
  • 5 large eggs
  • ¾ cup sour cream
  • ¾ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • Pinch salt
  • cups flour
  • teaspoons baking powder
  • 1 cup cornmeal
  • 4 cups blackberries
  • 1 recipe Double Cream


    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 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.

    Bake the poundcake for about 50 minutes, until a skewer inserted in the middle comes out clean.

    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.