Text 5990, 80 rader
Skriven 2011-01-19 05:19:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 553
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Cornmeal Cake w/Lemon Glaze & Blueberry Sauce
 Categories: Cakes, Citrus, Fruit
      Yield: 9 servings
 
MMMMM---------------------------GLAZE--------------------------------
  1 1/2 c  (packed) powdered sugar;
           - sifted
      2 tb (or more) fresh lemon Juice

MMMMM----------------------------CAKE---------------------------------
  1 1/2 c  All purpose flour
    1/3 c  Yellow cornmeal
    3/4 c  Sugar
  3 1/2 ts Baking powder
    1/2 ts Salt
      1 c  Buttermilk
      2 lg Eggs
      1 tb Fine grated lemon peel
    3/4 ts Vanilla extract
    1/2 c  Unsalted butter; melted,
           - cooled
           Crushed-Blueberry Sauce
 
  This rustic cake gets a zing from a tangy lemon glaze. The sauce
  dresses up the cake for dessert (or brunch).
  
  For glaze:
  
  Combine powdered sugar and 2 tablespoons lemon juice in small bowl.
  Stir with spoon until smooth and paste-like, adding more lemon juice
  by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
  
  For cake:
  
  Position rack in center of oven and preheat to 350øF. Butter
  9-inch-diameter cake pan with 2-inch-high sides; line bottom with
  parchment. Combine flour, cornmeal, sugar, baking powder, and salt in
  large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and
  vanilla in small bowl. Pour buttermilk mixture and melted butter into
  flour mixture. Using rubber spatula, gently fold liquids into flour
  mixture until just blended (do not stir). Scrape batter into pan;
  spread evenly.
  
  Bake cake until tester inserted into center comes out clean and cake
  pulls away from sides of pan, about 30 minutes.
  
  Immediately run knife around sides of cake. Place rack atop cake in
  pan. Using oven mitts, hold pan and rack firmly together and invert
  cake onto rack. Remove pan from cake. Place another rack on bottom of
  cake; invert 1 more time so that cake is top side up. Stir glaze
  until blended. While cake is still very hot, drop glaze by
  tablespoonfuls onto cake; spread to within 1/2" of edge (some glaze
  may drip down sides of cake). Cool completely.
  
  Serve with Crushed-Blueberry Sauce.
  
  Bon Appétit | April 2009
  
  by Abigail Johnson Dodge
  
  Yield: Makes 8 to 10 servings
  
  MM Format by Dave Drum - 29 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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