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Blue Cornmeal Cake with Honey Whipped Cream

Servings 8 slices

Ingredients

For the cake:

  • 1 1/4 cup all-purpose flour
  • ¾ cup blue cornmeal
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • ½ cup 1 stick unsalted butter
  • ¼ cup vegetable oil
  • 3/4 cup granulated sugar
  • ⅓ cup honey
  • 2 large eggs
  • 1 ¼ cups buttermilk

For the whipped cream:

  • 1 1/2 cups heavy cream
  • 1/3 cup honey
  • 1 tsp. vanilla extract or paste
  • 1/8 tsp. salt

Instructions

For the cake:

  1. Preheat your oven to 350 degrees and grease and line an 8-inch cake pan (square or round will work here).
  2. In a medium bowl, stir together the flour, blue cornmeal, salt, baking soda, and baking powder, and set this bowl aside. In a large bowl, beat together the butter, oil, and sugar until well combined. Beat in the honey and eggs.
  3. Add in the flour mixture and the buttermilk in alternating additions, starting and finishing with the flour mixture. Stir between each addition until just combined. Pour your batter in your prepared cake pan, and bake for 30-35 minutes, or until a cake tester comes out clean. Cool in the pan completely before removing to slice and serve.

For the whipped cream:

  1. In a large bowl, beat the heavy cream until soft peaks have formed. This should take 3-4 minutes with an electric mixer. Add in the honey, vanilla extract, and salt, and beat until well combined and stiff peaks have formed. Serve on your cooled cake and enjoy!