Browned Butter Strawberry Cornmeal Cake
Light, tender cornmeal cake is made with flavorful browned butter and studded with juicy fresh strawberries. Top this rustic cake with plenty of whipped cream and extra strawberries for ultimate summer flavors!
Servings 9 servings
Calories 269kcal
Ingredients
- 1/2 cup salted butter, melted over medium heat until a deep golden brown and cooled slightly
- 3/4 cup granulated sugar
- 1/4 cup greek yogurt
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour, divided
- 1/2 cup yellow cornmeal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1-1/2 cups fresh strawberries, hulled and cut into 1/2-in cubes
Strawberry Topping
- 1 cup sliced strawberries
- 1 tablespoon sugar
- Powdered sugar and whipped cream for serving
Instructions
- Preheat oven to 350F. Lightly grease and flour a 9-in cake pan. Set aside.
- In a large bowl, whisk browned butter, sugar, yogurt, eggs, buttermilk, and vanilla until smooth. In a separate small bowl, whisk 1 cup flour, cornmeal, baking soda, baking powder, and salt until combined.
- Gradually fold flour mixture into liquid until batter is just combined. In now-empty flour bowl, toss strawberries with remaining 2 tablespoons flour until evenly coated. Gently fold strawberries into batter.
- Scrape batter into prepared pan and smooth top. Bake cake at 350F 35-40 minutes or until a toothpick comes out clean. Cool cake completely on a wire cooling rack.
Strawberry Topping
- In a small bowl, combine strawberries and sugar. Let stand 10 minutes until strawberries release their juices.
- Once cooled, top cake with whipped cream if desired and strawberry topping. Dust with powdered sugar and slice into wedges. Enjoy!
Nutrition
Serving: 1slice cake | Calories: 269kcal | Carbohydrates: 36.5g | Protein: 4.9g | Fat: 12.1g | Saturated Fat: 7.1g | Cholesterol: 70mg | Sodium: 330mg | Potassium: 203mg | Fiber: 1.4g | Sugar: 19.9g | Calcium: 84mg | Iron: 1mg