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    You are in: Home / Recipes / Cornmeal-Berry Sheet Cake Recipe
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    Cornmeal-Berry Sheet Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    duonyte's Note:

    From Martha Stewart Living magazine, July 2014 issue. This looks easy and delicious.

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    Ingredients:

    Servings:

    Units: US | Metric

    Garnish

    Directions:

    1. 1
      Preheat oven to 325 deg F Butter a 9x13 baking pan and line with parchment paper, leaving paper overhanging the long sides of the pan. Butter the parchment paper. (This is additional butter,not the butter called for in the ingredients list).
    2. 2
      Whisk together the flour, cormeal, bakiing powder and salt in a bowl.
    3. 3
      Beat the butter and 1 1/2 c sugar on medium-high speed until pale and fluffy, about 2 minutes.
    4. 4
      Beat in the eggs, one at a time, scraping down the bowl as needed, then add the vanilla.
    5. 5
      Add the flour mix 1/3 at a time, alternating with the buttermilk and ending with the flour. Beat until just combined.
    6. 6
      Spread batter in the prepared pan.
    7. 7
      Sprinkle berries over the top and then sprinkle with the 2 tbl sugar.
    8. 8
      Bake until golden brown and toothpick comes out clean, about 1 hour. Let cool completely on a wire rack.
    9. 9
      Remove and cut into pieces. Cake is best served the same day. Garnish with fresh berries and whipped cream.

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    Nutritional Facts for Cornmeal-Berry Sheet Cake

    Serving Size: 1 (93 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 316.8
     
    Calories from Fat 119
    37%
    Total Fat 13.2 g
    20%
    Saturated Fat 7.8 g
    39%
    Cholesterol 77.5 mg
    25%
    Sodium 229.4 mg
    9%
    Total Carbohydrate 45.9 g
    15%
    Dietary Fiber 0.9 g
    3%
    Sugars 27.9 g
    111%
    Protein 4.4 g
    8%

    The following items or measurements are not included:

    berries

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