A sweet and moist cake. Blueberries can be used instead of strawberries.
INGREDIENTS (for 1 servings):
- 1 1/3 cups cornmeal
- 2/3 cup unbleached all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup unsalted butter
- 1 1/4 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain low-fat yogurt
- 1 cup sliced fresh strawberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan. Sift together the cornmeal, flour, salt and baking powder, set aside.
In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the yogurt, stirring after each addition. Finally, fold in the strawberries. Pour the batter into the prepared pan.
Bake for 45 to 50 minutes in the preheated oven, until a toothpick or knife inserted, comes out clean. Cool cake in the pan on a wire rack for 30 minutes then invert onto a serving plate. Serve with ice cream or whipped cream.