Sweet Corn Coffeecake with Strawberries & Blackberries
The past three days in Connecticut have been sunny and, by my estimation, wonderfully warm. Today is no exception, with a balmy 40 degrees F filling me with thoughts about the Spring to come. My Southern California based family can’t understand why a day like this would cause me to spend time outside, photographing a cake. I mean, 40 degrees is subarctic right? But these are the kinds of days I spend all winter waiting for. Days that tell you the land will soon awaken and that trees which were brown and bare will be covered in green. I can’t tell you how much I enjoyed snapping the photos in this post today – right there on my porch, while Oreo ran around the yard discovering all the tennis balls that she lost in the snow this winter.
Perhaps because of the weather, I couldn’t resist buying some strawberries and blackberries on Friday. I love eating them in a small bowl with a dollop of whipped cream, a cup of coffee or tea in hand, and a good book in my lap. This week I’m dividing my time between two novels: Stone of Tears and Secrets to Happiness. They are different kinds of books – one fantasy fiction and the other a present-day narrative – but I’m enjoying both. Which reminds me, I still haven’t written reviews for the novels that came before these ones! I better get on that.
Of course, the one downside to buying fresh berries is that they don’t last long. You get two, maybe three, prime eating with whipped cream days – and then what? No sense in letting them go to waste, especially with today’s economy and the ever present need to use everything you buy.
The Sweet Corn Coffeecake shown here is one of my go-to recipes when I want to put super ripe berries to good use. Made with yogurt, olive oil and lemon zest it’s a slightly sweet cake that enhances the natural sweetness of the berries. A bit of cornmeal adds a toothsome texture, and though you could dust the finished product with confectioners sugar I usually find the cake doesn’t need it. Use whatever berries you have on hand – strawberries, raspberries, blackberries, blueberries – and feel free to substitute a clementine or orange zest for the lemon.
The cake takes about 10 minutes to put together, then bakes for 45 minutes. Minimal effort for maximum satisfaction, which if you ask me, is perfect for a sunny spring-is-almost-here day. (Or any other day, for that matter!)
Don’t forget about the monthly book giveaway! January’s winners have been posted on the giveaway page. February’s book giveaway includes one copy of The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread, by Peter Reinhart. It is, in my opinion, one of the best bread books out there.
Sweet Corn Coffeecake with Strawberries & Blackberries
Adapted from Vegetarian Cooking for Everyone, by Deborah Madison
Ingredients:
- 1 1/3 cups all-purpose flour
- 3/4 cup cornmeal, any color (I used yellow cornmeal)
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup lowfat, plain yogurt
- Grated zest of 1 lemon (about 1 teaspoon, packed)
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1/3 cup olive oil
- 1 cup strawberries, stems removed and sliced in half vertically
- 1/2 cup blackberries
- Confectioners sugar, optional
* Edit: Frozen berries will work well in this recipe too. 
Preheat your oven to 375 degrees F. Spray an 8-inch springform cake pan or 8-inch square pan with PAM, or another non-stick baking spray. Dust pan with flour, then tap off excess.
Whisk the dry ingredients together in a bowl. In a second bowl, combine the wet ingredients. Quickly add the wet ingredients to the dry, stirring to combine. Scrape into the pan. Scatter the berries over the top and bake in the center of the oven until the cake is browned and beginning to pull away from the sides of the pan, about 45 minutes.
Allow cake to cool for 5-10 minutes, then remove the rim of the springform pan, if applicable. Serve cake warm, dusted with confectioners sugar if you like.
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82 Responses to “Sweet Corn Coffeecake with Strawberries & Blackberries”
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What a wonderful cake to enjoy, especially on a holiday
Love cakes with fresh fruit.
Now , if only I could get a slice instantly transported to me ….that would make my day perfect.
When I read the title of this particular coffeecake on Twitter I knew I had to check out the recipe. I will definitely have to try it. Quite an original sounding one!
Beautiful! That looks delicious and simple! Do you use Greek yogurt or just regular plain yogurt?
Merav – I’m 99% sure that greek yogurt would work well in this recipe.
I love baking with yogurt, and the elements of cornmeal and olive oil make this a very interesting cake. Adding this to my to-bake list for sure. Yum!
Looks so yummy- I love cornmeal- not too sweet.
I’m not ready to give up on winter though. So much skiing so few lift tickets.
I wish it was warm in Utah, we are getting snow today! The cake did brighten my day though! I love the berries, it reminds me of summer!
Hooray for fabulous weather and a fabulous treat!!
Wow. I cannot believe it’s only a few degrees cooler in Connecticut than it is down here in Texas! My husband would be thrilled. That cake looks yummy, frozen berries would work just as well huh?
Kim – Yes, I think frozen berries would work just fine!
I love Terry Goodkind! These books have been made into a series called Legend of the Seeker, the show is on Saturday nights here in NY.(Just in case you don’t already know) Your cake looks scrumptious. Perfect to eat with a hot cup of tea. I have been buying strawberries too, and longing for warmer days!
Reeni – I know! That’s how I discovered the books in the first place.
I have to say though, the show loses a certain something once you start reading the books. I love Goodkind’s writing.
I love fresh berries. They probably wouldn’t last long enough around here to make it into a cake!
This coffeecake looks wonderful, I love seeing fresh berries this time of year with the weather being so cold in certain areas, including mine (Chicago).
Mmmm…that looks delectable. And I know what you mean about those 40 degree days. In Utah we feel the same way about them.
)
I think this recipe is going to be a summer staple! I can’t wait to try it.
Wonderful! I really love sweet corn coffeecakes! Yours looks particularly good…
This is a book I dream of owning. I’m keeping ,my fingers crossed ;-P!
Cheers,
Rosa
What a gorgeous cake! I’ve been enjoying the bounty of fresh strawberries in the markets lately. This is definitely one I’m bookmarking.
i understand why you were outside- we have been lucky here in New England these past few days! And I’m bookmarking this recipe. I love cornbread based things- it’s such a great flavor
You’re so lucky to get fresh berries. The’re not in season here yet. This dessert looks really good.
Gorgeous cake! Very Spring-y. I think it might coax the flowers right out of the ground.
Oh yum, this sounds delicious!!!
This cake is a wonderful tribute to summer (and spring). A summer cake in the deep of winter. Wonderful.
Looks wonderful!
Perfect for breakfast!
Looks like a great cake! What a fun thing to do on a day off!
This looks gorgeous! I love the idea of the olive oil and yogurt as opposed to butter. Interesting.
Mmmm! This looks delicious! I can’t wait to try this!
The weather has been fabulous in New England the past few days. I’m so hopeful for spring!
As usual your recipe looks delicious! I can’t wait for all these berries to be in season again. Mmm fresh berries, preferably from the farmers market. ^_^
I LOVE baked goods that are corn flavored!! Corn cake pancakes are a big fav–I will definitely be trying this recipe out soon!!!
That looks like a delightful treat!
Yum! I’ll definitely be baking this as soon as we get some nice berries into the markets. It’s finally warming up here in London too–hooray! K x
So delicious looking! It’s too easy to forget something in the refrigerator (a fate that often happens to my berries), so it is nice to see an alternative for when they get to be a little too much to use as hand fruit. I would make this with cranberries and maybe a little bit more sugar, but then my husband wouldn’t eat it at all.
Gosh, that’s gorgeous! And looks so easy to make as well.
Oh how beautiful! What a way to bring Spring in early
) Looks Great!
I love cornbread…I love fruit. Thanks for combining them to make that beautiful treat!!!
This cake looks so fresh and delicious. Can’t wait to make it ………..just need some fresh berries that affordable and worth spending money on…..
seems quick and easy to make … I put it on my “to make” list …
thank you for this wonderful recipe
I love cornbread so this sounds like a wonderful way to get that corn flavor into a cake. I think I might try it with some cranberries instead of blackberries since those are hard to find here in Israel and when you do, they are very expensive. Strawberries are easy to find, especially now – I am definitely going to give this one a try! Thanks!
Your photos are beautiful
My friend and I were commenting the other day about how strange it seems to be boasting about 40 degree weather, and how foreign a memory this statement will be when it’s a balmy 70 outside! We take it where we can get it, right?!
Thanks! This looks super easy and really tasty!!! I think I’ll hop into the kitchen now to use up my sorta wrinkly strawberries!
This cake sounds right up my alley. I think I might try it this weekend.
What a qwinky dink! I just made a citrus olive oil cake this weekend and was thinking I should try it with cornmeal to give it a chewier texture and here you are. Blueberries and lemon zest would be yummy!
Looks like a winner. It so pretty with the fruit studded in it.
YUM! This looks fantastic! It reminds me of the strawberry shortcake that my family makes…oh, so good. I agree with your family…40 degrees leaving thoughts of SPRING?! Wow…that’s cold down here in MS!
I wonder how this would work with frozen fruit? Strawberries, probably not. Blackberries or raspberries, maybe. It’s worth trying, since this sounds good enough to want to make *tonight*, and I won’t be shopping til at least the weekend.
Thanks for another amazing recipe! I’ll have to make this soon–it sounds like a somewhat healthy dessert, too.
i adore corny ingredients in sweet recipes, and i’m sure it sets off the berries perfectly here. very nice, ari!
Looks absolutely delicious. We were having warm weather in Salt Lake until this morning. Now we’ve got snow and wind. Turning on the oven for 45 minutes sounds cozy.
This looks fantastic! I also wished that berries lasted longer for just eating straight out of the carton, but since they don’t, this is a wonderful way to use them!
My cup of tea needed this coffeecake to be a good company rate now.
Looks like a drop of Sun an this cloudy winter day.
…..and your photos looks perfect as always
my cup of tea needed this coffeecake to be a good company rate now.Looks like a drop of Sun an this cloudy winter day.
….and your photos looks perfect as always
Right now, 40*F seems warmish to me.. this cake will have to wait awhile for more berry-like days.
Hi, Ariela!
I love ‘polenta’ cakes! This one looks delicious!!!
Ari, Getting your post is always a highlight in my day! Thank goodness it is almost 40 degrees here in MN too:) Bravo on a beautiful Cake!
I’m always looking for recipes that use cornmeal, besides just cornbread. I love the crunch it gives baked goods. Thanks for sharing!
I am a huge fan of cornbread and coffeecake so this looks like a perfect combination!
Looks wonderful!
I love baking with yogurt
Well, if my daughter doesn’t finish up the strawberries that she BEGGED me to buy two days ago, this will be baked tomorrow!
wow, how did you know i had a basket of strawberries in my fridge in need of inspiration?
I completely agree with your SoCal family – 40 degrees is subarctic! But then again, I’d do anything for food, especially a sweet corn coffeecake that captures a warm summer day!
This cake looks scrumptious. The berries are a great touch.
what a wonderful idea! i’ve been looking for a healthy, sweet cornmeal recipe and this looks perfect. i have a bounty of fresh blueberries in the fridge that need to be used soon, and this is a much better alternative to the bran muffin recipe i was eyeing. the wonderfully browned crust is what sold me – thanks for posting this!
What a brilliant recipe…just fab! I can’t wait to try it Ari…
Well, my sunny day from yesterday has turned into snow and sleet today, but this cake still sounds wonderful not matter what the weather is like. I adore cornmeal in a cake. I love the texture and the sweet, “corny” flavor.
Janel – It’s snowing here today too. Doh! I’m thinking of baking a cinnamon swirl bread to make up for the weather.
This sweet corn coffee cake is fascinating, especially with the addition of berries. I’ve bookmarked this recipe and will experiment with it soon! I’m intrigued!
I love berries in cakes, especially when served with a big dollop of whipped cream or vanilla ice cream! Yum, thanks for the recipe
mmmmm! Berries are actually starting to look pretty good and are becoming affordable already in Southern CA right now. This is a wonderful way to utilize them!
Looks great! A mixture of flavors that I would have never thought of.
This looks really pretty, but I’d have to make a small one for my household. I like sweet cornbread as a dessert, but the DH definitely does NOT. (Sweet cornbread is a Northern thing, apparently, and I was raised just far North enough…)
Kate
This looks scrumptious! I prefer sweetened cornbread (I’m a NE girl), so this is especially appealing to me.
You know winter is drawing to a close when 40 degrees F feels like a balmy day! This cake is making me yearn for warm spring days!
Emily
http://www.justeatfood.com
This looks wonderful, and all the ingredients are likely to be in my house all the time. Perfect for spur-of-the-moment baking!
i am so excited about trying this recipe this weekend!
This does make me long for summer — thanks!
I made this today, using fresh strawberries and frozen blueberries. I really like this recipe a lot and think this would be a wonderful addition to any brunch. I love the crunch of the bottom of the cake (must be the olive oil), and the “not too sweetness” of the cake. The texture is great, as well. Thank you for the recipe!
Katie
Katie – So glad to hear you enjoyed the recipe! Thanks for taking the time to let me know, I really appreciate it.
Made this today for brunch, it was fantastic – and frozen berries work wonderful.
Wow. I must make this. It look delicious! Berry season is upon us too. So glad I stumbled upon your site! Love it!
The pictures of this Strawberry cake look amazing and you can almost smell it from here! Strawberries are often underrated as an ingredient in cakes but as this recipe is testimony, they can offer a really nice alternative to conventional ingredients!
James´s last blog post -> Growing Strawberry Plants in Pots