Strawberry Cornmeal Cake with Buttermilk Glaze.

Name: Strawberry Cornmeal Cake with Buttermilk Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 8 tablespoons unsalted butter, melted; 2 tablespoons light brown sugar; 1/2 cup honey; 1/2 cup buttermilk; 2 teaspoons lemon zest; 2 teaspoons vanilla extract; 2 eggs; 1 1/2 cups Bobs Red Mill all-purpose flour; 3/4 cup Bobs Red Mill Stone Ground Cornmeal; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 2 cups fresh strawberries, halved; 1/2 cup powdered sugar; 2-4 tablespoons buttermilk

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May 23, 2017

Posted in Breakfast, Cake, Desserts

{This post is sponsored by Bob’s Red Mill!}

When life gives you buckets of strawberries, you make cake.

Strawberry Cornmeal Cake with Buttermilk Glaze | halfbakedharvest.com @hbharvest

I mean obviously, right? Or maybe you just eat them all, one by one? I could do both, but you know I love any an all cakes…and this cornmeal cake is high on my list.

This cake is a little different from my typical chocolate loaded ones, but I promise, it’s so delicious. A moist cornmeal cake with honey and fresh strawberries, served slightly warm with a drizzle of a tangy buttermilk glaze.

It is so good…we’ve been eating all the “test cakes” for lunch. YUM

So before I dive into the details of this cake, I have a little story for you guys about the really cool people behind Bob’s Red Mill.

Everyone, it’s time to meet Bob Moore! Bob has such a cool story, and one that I can relate to personally, so I thought it would be fun to share some of his highlights with you all today.

As many of you may know, I’ve worked with Bob’s Red Mill now for a few years. I whole-heartedly love their products and their brand. Bob started the company in 1978, and to this day, even with all of their growth, Bob has kept the feel of his business more like a mom and pop shop. At eighty-eight years old Bob is still heavily involved in the day-to-day operations of his company. I find this so inspiring as a young business girl. Like Bob, I began Half Baked Harvest not only because of my passion for cooking, but to provide readers with recipes that they know will work great and be delicious.

Some fun background on Bob

In 1978 Bob and his wife Charlee stumbled across an abandoned mill in Clackamas County, that reignited their mutual excitement for milling. They opened a one-of-a-kind business which they named Bob’s Red Mill Natural Foods.
In 1988, ten years after starting Bob’s Red Mill Natural Foods, the company headquarters and mill burned down in an arson fire. Even though Bob was 60 and left with almost no insurance money, the Moores did not succumb to this heavy loss. They relocated and built an 80,000 square foot plant in Milwaukie, Oregon.
In 2003, for the company’s 25th anniversary, the Whole Grain Store and Visitor Center was opened.
On Bob’s 78^thbirthday in 2007, Bob moved his company into a facility four times the current size. He described it as the best day of his life (except for his wedding day) because it ensured a secure future for all his employees.
In 2008 Bob’s Red Mill debuted its new 320,000-square-foot world headquarters and Bob was named CEO of the Year in his category by the Portland Business Journal.
In 2010 Bob handed over ownership of the company to his employees in a stock-ownership program.
In 2013, Bob’s Red Mill expanded its production and distribution facilities, adding another 125,000 square feet.

Fun Facts about Bob

His favorite product is their Scottish Oatmeal. He fell in love with Scotland on a visit many, many years ago and was fascinated by their creamy porridge. He visited several mills during his stay in Scotland and came home to create his Scottish Oatmeal, one of the only stone ground, Scottish-style oatmeals available in the United States to this day. <–I LOVE the Scottish-style oats.
In 2016 he competed in, and won, the Golden Spurtle World Porridge Making Championships in Cambridge, Scotland. A proud day for Bob, the win reaffirmed that his oats are truly world-class
He has a thing for bolo ties and has quite a few interesting ones, including one that’s a tiny millstone made from the same rock from the same quarry where their millstones come from in France.
He loves Model A’s and owns two – a closed top named Clara, and a convertible named Gertie, both from 1931 <–umm, cool!
He detests raisins <– I do too!! haha!
He is extremely passionate about whole grains and the food as medicine mission <–couldn’t love this more. I am huge believer that food is medicine.
He adores beagles, but really loves all dogs.

So all in all, Bob’s a pretty cool guy, and I feel honored to be sharing his company’s amazing products with you all. I know that Bob’s favorite product is the Scottish Oatmeal, but I’ve heard through the grapevine that he also loves cornmeal. Cornmeal is one of my favorite ingredients, and the fact that Bob loves it too really inspired me to create this fun, new recipe.

This cake is that recipe!!

Typically cornmeal is used in a savory way, but I really wanted to have fun with this recipe. You guys all know I love mixing flavors and textures, so this cake is right up my ally.

The cake itself is a buttermilk based cake using Bob’s Red Mill Medium Grind Cornmeal. The cornmeal adds a really nice texture along with a slightly sweet cornbread style flavor. Pairing this cake with strawberries is all things delicious. Think of the flavors of a sweet honey cornbread, with roasted strawberries, butter, and a drizzle of tangy sweet buttermilk glaze.

It’s honestly just perfection.

I’m loving the idea of serving this cake up all summer long. How perfect would it be for an upcoming Memorial Day Picnic or Father’s Day brunch? Or if you’re like my mom and I, just bake it up right now and eat it for lunch. Yes, we did this, and yes, it was awesome.

This cake is ready to go, start to finish in just about forty-five minutes. It’s quite possibly one of the easiest cakes to make. Meaning that making it today, like right now, is really the only thing that should be left on your Tuesday afternoon to-do list.

Just sayin’

4.6 from 40 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

Strawberry Cornmeal Cake with Buttermilk Glaze

By halfbakedharvest

Course: Dessert

Cuisine: American

Keyword: easy cake recipe, strawberry dessert

This strawberry cake is a real show stopper!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 servings

Calories 390 kcal

Ingredients

8 tablespoons unsalted butter, melted
2 tablespoons light brown sugar
1/2 cup honey
1/2 cup buttermilk
2 teaspoons lemon zest
2 teaspoons vanilla extract
2 eggs
1 1/2 cups Bobs Red Mill all-purpose flour
3/4 cup Bobs Red Mill Stone Ground Cornmeal
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 cups fresh strawberries, halved

Buttermilk Glaze

1/2 cup powdered sugar
2-4 tablespoons buttermilk

Instructions

1. Preheat the oven to 350 degrees F. Grease one 10-12 inch cast iron skillet or cake pan.
2. In a large mixing bowl, beat together the butter, brown sugar, honey, buttermilk, lemon zest and vanilla until combined about 5 minutes. Add the eggs, one at time, beating after each until incorporated. Add the flour, cornmeal, baking powder, and salt and beat until combined. Fold in the strawberries.
3. Pour the batter into the prepared pan.
4. Bake for 25-30 minutes or until the cake is golden and a toothpick inserted into the center comes out clean. Be careful not to over bake.
5. To make the glaze, whisk the powdered sugar and buttermilk together until combined.
6. Drizzle the glaze over the cake. Slice and serve slightly warm. Enjoy!

ps. did I mention how delicious and moist this cake is? I mean, I think that slice pretty much says it all.

{This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that keep Half Baked Harvest cooking!! }

If you make this recipe, be sure to tag your photo #halfbakedharvest.