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Cornmeal-Berry Sheet Cake

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“From Martha Stewart Living magazine, July 2014 issue. This looks easy and delicious.”
READY IN:
1hr 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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. Whisk together the flour, cormeal, bakiing powder and salt in a bowl.
  3. Beat the butter and 1 1/2 c sugar on medium-high speed until pale and fluffy, about 2 minutes.
  4. Beat in the eggs, one at a time, scraping down the bowl as needed, then add the vanilla.
  5. Add the flour mix 1/3 at a time, alternating with the buttermilk and ending with the flour. Beat until just combined.
  6. Spread batter in the prepared pan.
  7. Sprinkle berries over the top and then sprinkle with the 2 tbl sugar.
  8. Bake until golden brown and toothpick comes out clean, about 1 hour. Let cool completely on a wire rack.
  9. Remove and cut into pieces. Cake is best served the same day. Garnish with fresh berries and whipped cream.

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