Light and tender cornmeal snacking cake is an unfussy sweet treat - Anchorage Daily News

Cornmeal snacking cake with cream cheese frosting (Photo by Kim Sunée)

There are days when you just need cake but baking one can sometimes feel daunting. Enter a single-layer affair like this snacking cake that’s worth the bit of effort involved. With a hint of sweetness from cornmeal, you could easily add in other favorite flavors — like lemon or orange zest, cardamom or vanilla. Corn flour, a finely ground cornmeal and buttermilk make for a light and tender cake. Note, in a pinch, if you don’t have buttermilk, make a quick version by adding one tablespoon white vinegar or lemon juice to a one-cup measuring cup. Add milk to fill one cup; stir and let sit five minutes to slightly curdle and thicken.

As to the flours, Bob’s Red Mill makes an excellent corn flour. If you can’t find Bob’s, opt for a “fine grind” cornmeal or a “medium grind,” but note that “coarse grind” will result in a grittier, denser confection, more like cornbread than cake. For a gluten-free option, substitute all-purpose flour with 1-to-1 gluten-free baking flour, but note that the texture might be a bit denser. To make ahead, let cake cool completely before wrapping tightly and leave on the kitchen counter until ready to frost or up to two days. You can also bake and frost the cake a day or two ahead, cover and chill in fridge, but make sure to bring to room temp before serving. Enjoy warm out of the oven, with a drizzle of honey or jam. Or let cool before spreading with vanilla cream cheese frosting and garnish with dried flowers or fresh fruit or grated lemon zest.

Cornmeal snacking cake with cream cheese frosting (Photo by Kim Sunée)

Cornmeal snacking cake with cream cheese frosting

Makes 12-14 servings

For the cake:

2 cups/256 grams all-purpose flour or 1-to-1 gluten-free baking flour

Scant 1 1/2 cups/280 grams granulated sugar

1 1/4 cups/155 grams whole grain corn flour — Bob’s Red Mill — or fine grind cornmeal, or 200 grams medium-grind but NOT coarse

1 tablespoon baking powder

1 teaspoon fine salt

2 cups well shaken buttermilk

Scant 1 cup (3/4 cup plus 2 tablespoons) avocado oil, grapeseed oil, or extra-virgin olive oil

3 large eggs

2 large egg yolks

1 teaspoon vanilla extract

Serve with fresh raspberries or blueberries (optional)

Vanilla cream cheese frosting

Preheat oven to 350 degrees. Grease a single layer 9- by 13- by 2-inch metal cake pan with softened butter and lightly dust with flour, tapping out any excess, or spray with baking spray and line with parchment (leaving a 1-inch overhang on all sides); spray parchment; or grease two 9-inch round cake pans, line with parchment circles and grease parchment.

Combine flour, sugar, cornmeal, baking powder and salt together in bowl of a stand mixer fitted with paddle attachment. Alternatively, use a large mixing bowl and a handheld electric mixer. Combine buttermilk, oil, eggs, yolks and vanilla in a medium bowl and whisk until smooth. With mixer on low, combine dry ingredients and slowly add wet ingredients to dry ingredients. Scrape down sides, and mix until well-blended and smooth.

Pour batter into cake pan or evenly divide batter among two cake pans. Bake 35 to 40 minutes, rotating halfway through, until edges are golden and a tester inserted in center comes out clean. Let rest in pan 5 minutes; gently lift parchment overhang to remove cake from pan or turn out onto a cooling rack and let cool completely.

Vanilla bean cream cheese frosting:

1 cup/8 ounces/226 grams cream cheese, at room temp

1/2 cup/57 grams/1/2 stick unsalted butter, at room temp

2 tablespoons sour cream, crème fraiche, or plain yogurt

2 teaspoons vanilla extract

2 1/2-3 cups/250-300 grams powdered sugar

Pinch salt

Important: make sure cream cheese and butter are softened to room temp. In bowl of a stand mixer fitted with paddle attachment, beat cream cheese, butter, sour cream and vanilla on medium speed 2 to 3 minutes, until smooth and creamy, scraping bowl as needed. With mixer on low speed, slowly add powdered sugar until well blended. Increase speed to high and beat about 15-20 seconds until light and fluffy. Chill until ready to use; remove from fridge to soften slightly before using. Leftover frosting is good for dipping strawberries

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