Thursday, June 19, 2014

Maple Raspberry Corn Cake

Maple Raspberry Corn Cake
Every once in awhile, I look in my fridge and see a variety of ingredients that have been around for awhile, and while not yet expired, I feel the urge to use them up and make room for something new.  This is what happened the morning I invented this delicious creation.  I had a container of cornmeal that I know I hadn't used in months and half a bag of frozen raspberries that were in danger of becoming a block of ice, so I put the two together, added a little sweetness and came up with this breakfast cake.  I had initially intended to make a raspberry version of my Maple Blueberry Corn Cakes but was honestly just too lazy to stand over a pan and fry them individually.  So I changed the recipe slightly, and made two round cakes instead (one for today and one I put in the freezer). They smelled delicious while baking and my son, who can be very picky about baked goods, loved them.  More savory than sweet, with a very hearty texture they are a perfectly healthy way to start off your day and make it feel like you should be celebrating something.  The recipe is super simple to throw together quickly, especially if you prep the dry ingredients the night before and while the cakes baked I had time to cut up some fruit, fry some turkey sausages and make a pot of coffee. High in fiber, low in sugar, and full of flavor. Enjoy!

Maple Raspberry Corn Cake

1 C. organic plain soymilk
1 T. organic apple cider vinegar
dry ingredients
1 C. organic corn meal
1 C. organic whole wheat pastry flour
2 T. ground flax seed
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 C. organic canola oil
1/2 C. pure maple syrup
3 organic eggs
1 tsp. pure vanilla extract
1 C. frozen organic raspberries

Combine the soy milk and vinegar and let sit for a minute (or use buttermilk instead).  In a large bowl, sift together the corn meal, flour, flax seed, baking powder, baking soda and salt.  Add in the canola oil, maple syrup, eggs and vanilla. Stir well and then fold in the raspberries.  Pour into two 9 inch round pans and bake for about 25 - 30 minutes.

finished batter (before raspberries)

ready to pour into pans

ready to bake

hot from the oven

cooling off

Inside view

breakfast is served

No comments:

Post a Comment