In a Baking Pan
Olive Oil–Cornmeal Cake with Strawberries
1¼ cups all-purpose flour
½ cup yellow cornmeal, preferably stone-ground
2 teaspoons baking powder
½ teaspoon salt
¾ cup + 1 tablespoon sugar
½ cup low-fat buttermilk
⅓ cup olive oil
2 large eggs
1 tablespoon grated lemon zest
2 tablespoons sliced almonds
2 (1-pound) containers fresh strawberries, hulled and sliced
¼ cup orange liqueur or orange juice
1 Preheat oven to 350°F. Spray 8-inch round cake pan with nonstick spray.
2 Combine flour, cornmeal, baking powder, and salt in large zip-close plastic bag; seal bag and shake until mixed well. Whisk together ¾ cup of sugar, the buttermilk, oil, eggs, and lemon zest in large bowl. Add flour mixture to buttermilk mixture, stirring just until combined. Pour batter into prepared pan. Scatter almonds over batter and sprinkle with remaining 1 tablespoon sugar.
3 Bake until toothpick inserted into center of cake comes out with moist crumbs clinging, 25–30 minutes. Let cool in pan on wire rack 15 minutes. Remove cake from pan and let cool completely on rack.
4 Meanwhile, stir together strawberries and liqueur in serving bowl. Serve with cake.
PER SERVING (¹⁄₁₂ of cake and ½ cup strawberries): 223 Cal, 8 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 36 mg Chol, 211 mg Sod, 34 g Carb, 16 g Sugar, 2 g Fib, 4 g Prot, 49 mg Calc.
FYI Use a mild-flavored olive oil that has a grassy flavor rather than one that has a peppery bite.