cornmeal strawberry cake

Ingredients

• Servings: 1
• 1 1/3 cups cornmeal
• 2/3 cup unbleached all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup unsalted butter
• 1 1/4 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 cup plain low-fat yogurt
• 1 cup sliced fresh strawberries

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch round cake pan. sift together the cornmeal, flour, salt and baking powder, set aside.
• in a medium bowl, cream together the butter and sugar. beat in the eggs, one at a time, then stir in the vanilla. add the dry ingredients alternately with the yogurt, stirring after each addition. finally, fold in the strawberries. pour the batter into the prepared pan.
• bake for 45 to 50 minutes in the preheated oven, until a toothpick or knife inserted, comes out clean. cool cake in the pan on a wire rack for 30 minutes then invert a serving plate. serve with ice cream or whipped cream.