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~ Lemon Cornmeal Cake ~

This cake was well received at the Farmers Market in February 2010.  Served with a sour cherry sauce and creme fraiche it got everyone who tried it "puckered" up and "sweetened" up just in time for Valentine's Day.  All of the recipe ingredients followed by an * were produced locally!

1/2 cup finely ground cornmeal*
1/2 cup whole wheat pastry flour*
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
   Sift these together into a bowl
1 stick unsalted butter*
1 cup sugar
   Cream together
Zest from 1 lemon
1 teaspoon vanilla
   Beat in
2 eggs*
   Beat in one at a time
1 cup buttermilk*
   Beat in
Add flour mixture in 3 batches beating to incorporate each batch
Pour batter into prepared 9" round cake pan
Bake at 350 degrees for 30 to 40 minutes or until toothpick comes out clean.
Let cool for 10 minutes and remove from pan if desired.
Poke a few holes in the top of the cake and pour lemon syrup over.
Cool and served topped with sour cherry* sauce and a dollop of creme fraiche* or toppings of your choice.
Serves 8 - 10.

Lemon Syrup
Juice from the lemon you zested
Equal amount of sugar
   Heat until sugar is dissolved, then simmer 3 minutes to thicken.  Cool before pouring over cake.

Sour Cherry Sauce
2 cups sour cherries*, chopped (may be fresh or frozen)
1/4 cup sugar
1 tablespoon corn starch dissolved in 1 tablespoon water
   Combine all and simmer for 2 minutes until cherries are cooked and sauce is slightly thick.  Cool to room temperature.