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I love it because it’s a single layer cake with pops of fruit throughout, and it doesn’t require you to keep your oven on for too long when we’re all in those last 90-degree days. How to ...
null. 1/2 cup fine yellow cornmeal. 1/2 cup cake flour. 1 teaspoon baking powder. 1 stick (4 ounces) unsalted butter, softened. 1/4 cup almond paste, softened ...
This rustic cornmeal cake has light notes of vanilla and maple. ... Heat the oven to 375 degrees. ... Place a loose piece of foil over the top of the cake if it starts to darken.
This rich and tender cornmeal cake is punctuated by bright, ... Preheat oven to 375 degrees. ... prick holes onto the top of the cake.
Reduce oven temperature to 375°F; bake cake until top is evenly browned and sides are dark golden and pull away from skillet, 30 to 35 minutes. Immediately invert cake onto a wire rack. Let cool ...
1-1/2 cups all-purpose flour 1/2 cup yellow cornmeal 2 tsp. baking powder 1 tsp. salt 3/4 cup castor sugar 2 eggs 1 tsp. pure ...
The seductive aroma of strawberries and the rosy red color of rhubarb always pull me into the kitchen to create a new twist on this favorite springtime combination. This year, I've come up with an ...
Set the oven at 375 degrees. Very lightly oil an 8-inch square baking pan. Line the bottom and sides with parchment paper that comes 1 inch above the sides of the pan.
Heat a conventional oven to 350-degree (or a convection oven to 325 degrees). Grease a 9-inch springform pan and line with parchment. Combine the almond meal, cornmeal, baking powder and salt in a ...
Bake until the top is golden brown and a toothpick inserted into it emerges clean, 25-30 minutes. Cool in the skillet for 10 minutes before serving. A slice of Blueberry Lemon Cornmeal Cake ...