When I worked in an office, once a month we'd get a bakery-made cake and celebrate everyone who had birthdays that month. You know the cakes... the ones with tons of too-sweet frosting and big gloppy roses on the corners. There was always somebody who wanted the corners so they could have more frosting. Then there were the people who wanted a middle piece without too much frosting, and even then, they'd end up scraping it off.
I was in the latter group. Too sweet! Those cakes made my teeth hurt just looking at them. I'd rather have my cake plain - no frosting. And it needs to be homemade. Yes, I'm a cake snob... would rather not eat it at all if it isn't homemade.
Guess you could say I have a not-so-sweet tooth. And that's exactly why this recipe appealed to me.
"Sweet Tooth" is IHCC theme this week and the chef is Rick Bayless. Grilled Cornmeal Pound Cake??
You had me at grilled, Rick.
Grilling this cake is what makes it over-the-top scrumptious! There's a nice crunch as you bite into it to get to the warm and soft middle. I think it'd be great for summer with a scoop of ice cream. I hope you'll give it a try!
1-1/4 c flour, plus extra to coat pan
3/4 c yellow cornmeal (don't pack)
1/2 tsp salt
1-1/2 tsp baking powder
1/3 c buttermilk
4 large eggs plus 1 egg yolk
1 T vanilla extract
12 T butter, softened, plus extra to coat pan
1 c sugar
Finely grated zest of one orange
Prepare the pans and oven: Generously butter a 9x5 of 8x4 loaf pan. Line the bottom with a piece of parchment paper and butter the parchment paper. Dust with flour, then tip the pan, tapping on the side of the counter several times, to evenly distribute the flour over the bottom and sides; shake out any flour that doesn't stick. Turn on the oven to 350 degrees and adjust the rack to the middle level.
Make the batter: In a medium bowl, whisk together the flour, cornmeal, salt, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, yolk, and vanilla. In the bowl of your electric mixer, combine the butter and sugar, and beat on medium speed until fluffy and lighter in color (use the flat beater if you have an option). Add 1/3 of the dry ingredients. When incorporated, pour in 1/3 of the wet ingredients. Continue alternating dry and wet ingredients, letting one become incorporated before adding the next. Scrape down the sides and bottom of the bowl, then beat on medium high speed for about a minute Stir in the orange zest.
Bake the cake: Pour the batter into the prepared pan, smoothing the top. Set in the iddle of the oven and bake until a toothpick inserted into the center comes out nearly clean, 45 to 50 minutes. Cool for 15 minutes, then run a knife around the edges, then turn out onto a large flat plate and allo to cool completely. For easiest slicing, refrigerate the cake until completely cold.
Grill the cake: Turn on a gas grill to medium or light a charcoal grill and let the coals burn until medium hot and covered with white ash. Cut the cake into 1/2-inch slices. A couple of pieces at a time, grill the cake on both sides. Serve warm - with ice cream, berries, whipped sour cream, cajeta (goat milk caramel) drizzle, chocolate... whatever's in the cards.
You might also like:
Sour Cream Pound Cake
Lemon-Rosemary Pound Cake
Blueberry Lemon Pound Cake
Ricotta Pound Cake