Cornmeal Cake with Buttermilk Ice Cream and Rhubarb Compote

Name: Cornmeal Cake with Buttermilk Ice Cream and Rhubarb Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 2 teaspoons Homemade Baking Powder; 2 larges eggs, room temperature; 10 servings Buttermilk Ice Cream; 10 servings Rhubarb Compote; 1 teaspoons salt; 118 milliliters sour cream; 237 milliliters sugar; 2 Tbsps coarsely crushed sugar cubes; 118 milliliters (1 stick) unsalted butter, room temperature; 1 teaspoon vanilla extract; 118 milliliters yellow cornmeal

Cornmeal Cake with Buttermilk Ice Cream and Rhubarb Compote might be just the dessert you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains about 6g of protein, 20g of fat, and a total of 432 calories. If you have coarsely sugar cubes, baking powder, eggs, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 350°F. Generously butter 9-inch cake pan with 2-inch-high sides. Dust pan with cornmeal, tapping out excess. Sift flour, 1/2 cup cornmeal, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth and fluffy. Beat in orange peel. Gradually add 1 cup sugar and beat until light and fluffy, occasionally scraping sides of bowl.

Ingredients you will need

Baking Powder

Orange Zest

Cornmeal

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Cake Form

Bowl

Oven

Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Fold in dry ingredients in 3 additions until just incorporated.

Ingredients you will need

Sour Cream

Vanilla

Egg

Transfer batter to pan; smooth top.

Equipment you will use

Frying Pan

Sprinkle with crushed sugar.

Ingredients you will need

Sugar

Bake cake until tester inserted into center comes out clean, 25 to 30 minutes. Cool in pan on rack 10 minutes. Run knife around pan sides to loosen. Turn cake out onto plate, then invert, crushed sugar side up, onto rack. Cool completely. DO AHEAD: Can be made 8 hours ahead. Wrap in foil; let stand at room temperature.

Ingredients you will need

Sugar

Wrap