Red, White and Blue Cornmeal Sheet Cake for Labor Day
With Labor Day around the corner, we’re starting to prep for our final summer cookout. Whether you’ve got some fun DIYs planned, or you’re whipping up a festive Labor Day recipe, you need to include this patriotic dessert in your weekend plans! This cornmeal cake is super easy to make and is perfect for a crowd. It’s a vanilla-cornmeal base scented with almond extract and studded with fresh, sugary red and blue berries. Serve with whipped cream for the full red, white and blue effect (because, why not?) — this treat belongs on your Labor Day party spread!
Ingredients:
Serves 12
For the cake:
— 1 1/2 cups all-purpose flour
— 3/4 cup medium-grind cornmeal
— 1 1/2 teaspoon baking powder
— 3/4 teaspoon salt
— 1 1/2 sticks butter (12 Tablespoons), room temp
— 1 1/2 cups granulated sugar
— 3 large eggs
— 1 teaspoon vanilla extract
— 1/2 teaspoon almond extract
— 7 ounces full-fat greek yogurt
— 2 Tablespoons whole milk
— whipped cream, for serving
For the berry topping:
— 1/2 cup sliced almonds
— 2 1/4 cups berries (chopped strawberries, blueberries, blackberries, raspberries)
— 2 Tablespoons granulated sugar
Instructions:
1. Preheat oven to 325 degrees Fahrenheit and line a 9 x 13-inch (or 9 1/2 x 13-inch) sheet pan with parchment paper. Let the paper hang over the sides. Lightly grease the parchment paper with butter.
2. In a bowl, whisk the flour, cornmeal, baking powder and salt together.
3. In the bowl of your stand mixer, beat the softened butter and sugar together until fluffy (using the paddle attachment). Add the eggs one by one, then the vanilla and almond extracts, and beat for another 30 seconds. Add the yogurt and milk and beat until creamy. Slowly add the flour mixture and beat until just combined (about one minute).
4. Transfer the batter to your parchment-lined sheet pan and spread evenly using a spatula. Sprinkle the sliced almonds over the entire sheet pan. Then sprinkle the berries over the top, followed by the sugar. Bake in your preheated oven for 55-60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
5. Transfer the sheet pan to a cooling rack and allow to cool for at least 30 minutes before slicing into it. Once the cake has cooled, use the parchment paper hanging over the sides of the pan to transfer the cake to a board cut into 12 equal squares. Serve with fresh whipped cream.
In a bowl, whisk the flour, cornmeal, baking powder and salt together.In the bowl of your stand mixer, beat the softened butter and sugar together until fluffy (using the paddle attachment). Add the eggs one by one, then the vanilla and almond extracts, and beat for another 30 seconds. Add the yogurt and milk and beat until creamy. Slowly add the flour mixture and beat until just combined (about one minute).Transfer the batter to your parchment-lined sheet pan and spread evenly using a spatula. Sprinkle the sliced almonds over the entire sheet pan. Then sprinkle the berries over the top, followed by the sugar. Bake in your preheated oven for 55-60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.Transfer the sheet pan to a cooling rack and allow to cool for at least 30 minutes before slicing into it. Once the cake has cooled, use the parchment paper hanging over the sides of the pan to transfer the cake to a board cut into 12 equal squares. Serve with fresh whipped cream.Cornmeal gives the cake a perfect texture.
What do you have planned for this Labor Day weekend? For more inspo, follow us on Pinterest.
