Happy (belated) Anniversary to me! This was the cake Alex baked for our anniversary. I had some wonderful fresh strawberries from the farmers' market that I wanted to bake something with. I thought about strawberry shortcake, but we have made those several times before. I was very tempted by this Almond-Oat Strawberry Shortcake, but I wanted to make something new and (more) different. Then I remembered that awhile back I found a few recipes for cornmeal cakes and cornmeal pound cakes online. So I took pieces and ideas from a number of recipes to come up with this recipe. And then I told Alex to make it for me. Haha. Thanks hon! I was originally planning on whipping up some mascarpone with a little vanilla extract to serve with the cake and the macerated strawberries, but I got lazy and decided not to make the additional trip to the grocery store. I wish I had because the creaminess of the mascarpone would have been wonderful with the cake and berries. Oh well. The cake was wonderfully light and not too sweet, which meant that I ate it for breakfast as well as dessert (with and without strawberries). The texture was somewhat similar to a sponge cake or angel food cake - it was firm and fluffy, rather than crumbly and moist, but not too moist. It isn't rich and dense like a slice of chocolate cake or carrot cake. It was a lovely cake with a hint of citrus and a sweet crunchy topping of turbinado sugar. I love the addition of turbinado sugar on scones, shortcakes and this cake. It is such a wonderful touch.
Recipe after the jump!