You are here: Home » Recipes » Rustic Cornmeal Cake with Macerated Berries Rustic Cornmeal Cake with Macerated Berries Kitchen Tested Yield 8 servings Prep 10 mins Cook 30 mins Cornmeal and fresh berries give this summery dessert a rustic, country-style flavor. PrintEmail Macerating is when you take use a liquid to break up a food ingredient and release its full flavor. Ingredients Cake:1 cup all-purpose flour1 1/2 teaspoons baking powder1/4 teaspoon salt1/2 cup (1 stick) butter, at room temperature1 cup sugar2 teaspoons grated orange rind1 teaspoon vanilla extract2 eggs1/3 cup yellow cornmeal1/2 cup 2% reduced-fat milkBerries:1 cup each strawberries, blueberries and raspberries1/4 cup sugar, or to taste1/2 cup freshly squeezed orange juice Instructions To prepare cake, preheat oven to 350F. Grease a 9-inch round cake pan. Combine flour, baking powder and salt. Combine butter, sugar, orange rind and vanilla in a large bowl; beat with a mixer at medium speed until evenly blended. Add eggs one at a time, beating after each addition. Reduce speed to low and add flour mixture and cornmeal alternately with milk, beating just until evenly incorporated. Scrape into prepared pan, spreading evenly. Bake 30 minutes or until a tester inserted in the middle comes out clean. Cool in pan on wire rack. To prepare berries, mash berries in a large bowl. Add sugar and orange juice and mix gently. Serve with cake. —Recipe by Jean Kressy.