salted butter blueberry apricot cornmeal cake

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Salted Butter Blueberry Apricot Cornmeal Cake | Lemon Fire BrigadeSalted Butter Blueberry Apricot Cornmeal Cake | Lemon Fire BrigadeSalted Butter Blueberry Apricot Cornmeal Cake | Lemon Fire BrigadeSalted Butter Blueberry Apricot Cornmeal Cake | Lemon Fire BrigadeSalted Butter Blueberry Apricot Cornmeal Cake | Lemon Fire BrigadeSalted Butter Blueberry Apricot Cornmeal Cake | Lemon Fire BrigadeSalted Butter Blueberry Apricot Cornmeal Cake | Lemon Fire BrigadeSalted Butter Blueberry Apricot Cornmeal Cake | Lemon Fire BrigadeSalted Butter Blueberry Apricot Cornmeal Cake | Lemon Fire Brigade

Salted Butter Blueberry Apricot Cornmeal Cake
Serves 8-10

3/4 cup all-purpose flour
3/4 cup spelt flour
3/4 cup stoneground medium grind cornmeal
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup + 2 tablespoons granulated cane sugar
1 vanilla bean scraped
1 cup + 2 tablespoons salted butter
3 tablespoons maple syrup
1 1/2 tablespoons vanilla extract
2 large eggs
1 cup plain whole milk yogurt
1/2 cup ricotta cheese
5 small apricots, sliced lengthwise and pitted
4 cups fresh blueberries
1 tablespoon freshly squeezed lemon juice

Position a rack in the center of the oven and preheat to 350°F (180°C). Line and grease a 8-in round cake pan fitted with a parchment paper circle.

Whisk the all-purpose flour, spelt flour, cornmeal, baking powder, baking soda, and salt together in a small bowl. Add 3/4 cup of the sugar and the scraped vanilla bean to a large mixing bowl of a stand mixer. Using your fingertips, rub the vanilla bean into the sugar until evenly distributed. Add the butter and cream together on medium speed until light and fluffy, about 3 minutes. Pour in the maple syrup and vanilla extract and then gradually add in the eggs one at a time. Add the ricotta cheese and yogurt and mix to combine. Add the dry ingredients all at once and mix just until incorporated.

Toss the halved apricots and blueberries together in a large bowl with the remaining 2 tablespoons sugar and the lemon juice until the juices from the apricots and lemon have slightly dissolved the sugar throughout. Pour the batter into the prepared cake pan, add the apricots to the top by gently pressing them snugly into place. Scatter the blueberries around the apricots by pressing them slightly deeper into the surface of the batter, making sure to be able to fit all of the berries on top and around the sides of the apricots. Bake for 1 hour and 10-15 minutes. Allow to cool in the pan for 15 minutes.

To serve, place a flat plate over the top of the cake and pan and carefully invert by flipping upside down. Lift the pan off the cake and then gently pull the parchment away from the bottom of the cake. Rest the serving plate on the bottom of the cake and turn it right-side up.

This cake is best served on the day it’s baked, but will keep well tightly wrapped and stored in the fridge or at room temperature, for up to 2 days.

 

5 Comments

  1. Barb says

    OMG…so good!! I’d love one of these “speciality~ cakes” for “Moms~Day”, so
    scrumptious!! “Bella”!!!

  2. Ironfish says

    Amazing photos! Would be great for Mother’s Day brunch.

  3. Pingback: I'd Eat That - hungrygirlporvida.com

  4. Oh wow, this looks absolutely scrumptious! Perfect, now I know what I’ll use all of my apricots for he he.

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