Cornmeal Cake with Buttermilk Ice Cream and Rhubarb Compote

Ingredients

  • 1 cup all purpose flour
  • ½ cup yellow cornmeal
  • 1 ½ teaspoons Homemade Baking Powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon finely grated orange peel
  • 1 cup sugar
  • + 6 more ingredients
    • 2 large eggs, room temperature
    • ½ cup sour cream
    • 1 teaspoon vanilla extract
    • 2 tablespoons coarsely crushed sugar cubes
    • Buttermilk Ice Cream
    • Rhubarb Compote

1. Preheat oven to 350°F. Generously butter 9-inch cake pan with 2-inch-high sides. Dust pan with cornmeal, tapping out excess. Sift flour, 1/2 cup cornmeal, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth and fluffy. Beat in orange peel. Gra...

View full recipe at SpringPad

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