Cornmeal Cake with Buttermilk Ice Cream and Rhubarb Compote

Cornmeal Cake with Buttermilk Ice Cream and Rhubarb Compote
Photo by Craig Cutler

Ingredients

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

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. Gradua...

View full recipe at Epicurious

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