Strawberry Cornmeal Cake with Buttermilk Glaze

A mutant cold/flu bug attacked my household recently, knocking both my husband and I out.  I missed a week of work and, 2 weeks later, am still congested and coughing, not 100%.  I finally am feeling good enough to get back in the kitchen and have been making jam, pies and other goodies. I missed being in my happy place!

While passing my time in the sick bed I perused a blog a friend recently told me about, Half Baked Harvest.  Goodness, is there a lot of inspiration to be found there!  This cake caught my eye so I made this for a quick dessert.  The leftovers were good for breakfast the next morning.

Strawberry Cornmeal Cake with Buttermilk Glaze

8 tablespoons unsalted butter, melted

2 tablespoons light brown sugar

1/2 cup honey

1/2 cup buttermilk

2 teaspoons lemon zest

2 teaspoons vanilla extract

2 eggs

1 1/2 cups all-purpose flour

3/4 cup cornmeal         

2 teaspoons baking powder

1/2 teaspoon kosher salt

2 cups fresh strawberries, halved

Buttermilk Glaze

1/2 cup powdered sugar

2-4 tablespoons buttermilk          

 

Preheat the oven to 350 degrees F. Grease one 10-12 inch cast iron skillet or cake pan. 

 

In a large mixing bowl, beat together the butter, brown sugar, honey, buttermilk, lemon zest and vanilla until combined, about 5 minutes. Add the eggs, one at time, beating after each until incorporated. Add the flour, cornmeal, baking powder, and salt and beat until combined. Fold in the strawberries. 

 

Pour the batter into the prepared pan. Bake for 25-30 minutes or until the cake is golden and a toothpick inserted into the center comes out clean. Be careful not to over bake.

 

To make the glaze, whisk the powdered sugar and buttermilk together until combined. 

 

Drizzle the glaze over the cake. Slice and serve slightly warm.