Here we go, another recipe from my Huckleberry cookbook! I adapted the recipe a little since I almost never have ricotta on hand and I don’t feel like measuring 3 tablespoons instead of 1/4 cup sugar… but they turned out beautifully! Moist from the heaping 2 cups of greek yogurt and butter + oil combination, and I love the light crunch and flavor from the yellow cornmeal.
I got a boxes of strawberries for $1 from a street vendor but they were pretty poor quality (surprise! $1 and in November!), but sliced up and baked you can’t tell. They add a wonderful pop of color in the cold fall months.
1 c sugar
10 tbsp butter
1½ tsp salt
4 1/2 tbsp vegetable oi
3 tbsp molasses
2 large eggs
1 tsp vanilla extract
1 1/2 c flour
3/4 c yellow cornmeal
2 1/4 tsps baking powder
3/4 tsps baking soda
2 c plain greek yogurt
2 cups of strawberries, finely sliced
- In a stand mixer fitted with the paddle attachment, cream the butter, ¾ cup + 3 tablespoons 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. Be sure to scrape the sides of the bowl well.
- 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 cautiously, just until incorporated. Do not overmix!
- Scoop the batter into the prepared pan, top with the blueberries, and sprinkle with the remaining sugar. Bake for 20 minutes, or until a cake tester comes out clean. Do not overbake! Allow to cool for about 15 minutes in the pan.