We have a few requirements when it comes to summer baking: it's gotta make the most of fresh fruit; it's gotta be quick; it should dirty as few dishes as possible, and it has to really deliver on flavor. This one-bowl strawberry buttermilk corn cake fits the bill, and more. It can even be made gluten-free. And if you want to call it breakfast, well ... who are we to judge?
1 1/2 cups (213 grams) all-purpose flour
1/2 packed cup (60 grams) masa harina
1/2 cup (125 grams) white sugar (plus extra for topping, optional)
1/3 cup (65 grams) light brown sugar
1 ½ tsp baking powder
1 tsp baking soda
1 tsp Kosher salt
1 cup (240 grams) Greek yogurt
2/3 cup (160 grams) butter, melted
1 pound (approx. 2 2/3 cups) hulled and halved strawberries
¼ cup (60 ml) buttermilk
2 eggs
Line a 9" x 12" pan with parchment paper. Preheat the oven to 350°F.
Combine all dry ingredients (flour through salt) in a large bowl.
Add yogurt, buttermilk, eggs and melted butter and mix until smooth.
Pour the batter into parchment-lined pan and top with the strawberries. If you're feeling extra, sprinkle with additional white sugar.
Bake at 350°F for 25–35 minutes, checking for doneness at 25 minutes by inserting a toothpick into the center. When the cake is a light golden brown and the toothpick comes out clean, remove the cake and cool in the pan.
8 comments
I made this dairy free! I melted 100g of vegan butter and added 45g olive oil, put a few drops of white vinegar into cashew milk to make the buttermilk, and used plain coconut yogurt. I also cut the white sugar by 20g and added 1/4-1/2c of shredded coconut. I mixed the wet ingredients together before adding to the dry, though that defeats the “one bowl”ness of it, and I don’t have a 9×12 so I used my 9×13.
It came out great! Moist and not too sweet. I don’t really like strawberries but I bet it’d be good with blueberries, or really most fruits. I used yellow masa harina and I look forward to trying out the other types and other toppings!
Hi Angelica! Yes, totally okay to omit the strawberries in this recipe. You can also swap in any other fruit you’d like as a topping. Let us know how they turn out.
Hi, is it okay to omit the strawberries for a simpler corn cake? Family member allergic to strawberries and I was thinking of having strawberry compote on the side.
Hi Lily! We haven’t tested this recipe with ricotta, but it might work! Ricotta is a bit thicker, and masa tends to be pretty thirsty — so you may need to add a little extra liquid. If you give it a try, please report back — we’d love to hear how it turns out!
Hello,
Do you think the yogurt can be replaced with ricotta cheese?
Hi Della and Diana! To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend (like Cup4Cup). Masa harina is naturally gluten-free.
How can this be made entirely gluten free?
What is your suggestion for gluten free? Substituting GF flour? Thanks.