Description
You will need a deep cake pan for this recipe (e.g. with 3" sides). If you don't have one (I don't), a 10" springform pan is a perfect substitute.
Ingredients
Scale
- 13 1/2 TB unsalted butter, room temperature (195 g)
- 3/4 cup + 3 TB sugar (190 g)
- 1 1/2 tsp fine-grain salt (like table or sea salt)
- 2 eggs
- 4 1/2 TB canola oil
- 3 TB maple syrup
- 1 TB pure vanilla extract
- 1 1/2 cups all-purpose flour (180 g)
- 3/4 cup cornmeal (120 g)
- 2 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1 cup + 2TB whole plain yogurt (255 g)
- 1/2 cup + 1 TB whole milk ricotta (130 g)
- 1 cup blueberries (150 g)
- 2 TB sugar (25 g)
Instructions
- Preheat oven to 350°F
- Butter a 10″ round cake pan and line the bottom with parchment.
- In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Incorporate the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.
- With the mixer on low speed, pour in the canola oil, maple syrup, and vanilla.
- Pause mixing and add the flour, cornmeal, baking powder, baking soda, yogurt, and ricotta. Mix just until incorporated. Do not overmix!
- Scoop the batter into the prepared pan, level, top with the blueberries, and sprinkle with the remaining 2TB sugar. Bake for 50-60 minutes, or until a cake tester comes out clean. Allow to cool for about 15 minutes in the pan.
- To unmold the cake, place a flat plate on top of the cake and pan. Carefully invert the cake onto the plate by flipping both upside down. Then lift the pan off the cake. Gently remove the parchment, being careful not to tear the tender cake. Rest your serving plate on the bottom of the cake and turn the cake right-side up onto the plate. Gorgeous!
Notes
- This cake is best served the day it’s made, but keeps, tightly wrapped, at room temperature for up to 2 days.
- For best results, make sure the butter, eggs, yogurt, and ricotta are all at room temperature before assembling.
- Preferring a little extra texture in the cake, I like to make this with an equal amount of medium-grind cornmeal.
- I’ve had success making this cake with frozen (unthawed) blueberries, as well as fresh.
- I haven't yet tried it, but the original recipe states that this makes great muffins, too. Um, yum!
- This recipe was just barely adapted from Zoe Nathan’s cookbook, Huckleberry, deservedly included in the list of My Favorite Baking Cookbooks.