Blackberry Cornbread Cake With Maple Whipped Cream
I made a Blackberry Cornbread Cake with Maple Whipped Cream.
Equipment
- 1 cast-iron skillet 10-inch
- 2 mixing bowls Large
- 1 mixing bowl Medium-size
- 1 electric mixer Hand-held
- 1 whisk
Ingredients
Ingredients for the Blackberry Cornbread Cake:
- 2 tbsps butter Unsalted
- 2 cups buttermilk Whole-fat
- 1 tbsp pure vanilla extract
- 1 large eggs Room temperature
- 2 tbsps whole milk ricotta cheese Room temperature
- 1 cup all-purpose flour
- 3/4 cup fine white corn meal
- 3/4 cup maple sugar
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup heavy cream
- 2 pints fresh blackberries Reserve 1/2 pint for garnish
Garnishes:
- 1/2 pint fresh blackberries
- pure maple syrup For serving
- 8 sprigs fresh mint
Ingredients For Maple Whipped Cream:
- 1 cup heavy cream
- 1 tsp Maple emulsion Maple extract
- 1/4 cup powdered sugar
Garnish:
- dusting of cinnamon sugar
Instructions
- Preheat oven to 350°F.Grease a 10-inch cast-iron (ovenproof) skillet with butter.In a large mixing bowl, whisk together the buttermilk, vanilla extract, ricotta, and eggs. In a separate medium-size mixing bowl, combine the flour, cornmeal, maple sugar, baking soda, and salt, and whisk the dry ingredients together until combined. Using a wooden spoon, stir in the buttermilk mixture until smooth.Line the blackberries in the buttered skillet, then pour the batter over the top. Finally, pour heavy cream into the center of the batter. Bake for 40-45 minutes until the top is golden brown.Instructions for the Maple Whipped Cream:In the meantime, in a pre-chilled large mixing bowl, add heavy cream. Using a hand-held mixer, beat the whipped cream until soft peaks form. Add maple emulsion (extract) and powdered sugar. Beat until firm. Cover with plastic wrap and transfer to the refrigerator to chill.I like to serve this cake warm with a dollop of cold Maple Whipped Cream on top. Finish with a light sprinkling of cinnamon sugar and a sprig of fresh mint.There you have it, my Blackberry Cornbread Cake With Maple Whipped Cream.
Notes
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
