3/4cup (112g)cornmeal, fine grain if possible, although i use medium grain and don't mind the texture
3/4teaspoondiamond kosher salt
2ouncesunsalted butter, softened and at room temperature
~1/3cup (75 grams)white sugar
5tablespoons (100g)honey
2eggs
1teaspoonvanilla extract
1/2cupbuttermilk, (full fat is best)
1/4cupneutral oil (canola oil, grapeseed oil)
Fresh Berries
4cupsfresh berries of your choice (blueberries, raspberries, blackberries, strawberries), keep all berries whole except slice strawberries
Whip Cream
2cupsheavy whipping cream
Instructions
Preheat oven to 350.
Combine all dry ingredients together in a medium bowl- AP flour, cornmeal, baking powder, baking soda, and salt.
Cream butter, sugar, and honey in a bowl of a standing mixer or large bowl with electric mixer. Cream until light in color, about 2 minutes on medium.
Add in eggs, one a time with the mixer on medium, until well incorporated. I always have to scrape the sides of the bowl during this time to help make sure it's well incorporated.
Add in vanilla extract and oil and mix until smooth.
With the mixer on low, add in the dry ingredients and the buttermilk in two batches, alternating them to try to ensure they are mixed as well as possible. Add in oil until completely smooth.
Pour into a prepared (oiled or buttered) 8 or 9'' cake pan. Bake until light golden on top and a toothpick comes out clean, about 30-35 minutes.
Let cake completely cool on a cooling rack. You can either serve it whole or slice into cubes.
Make the Whip Cream
Place whip cream in a medium bowl. With a handheld electric mixer (or a standing mixer), whip on medium speed until you start to see soft peaks- you'll notice lines and more texture in the whip cream. It's best to do this only an hour or so before you serve. I personally like to do it right before serving.
Serving
Serve berries in one bowl, whip cream in another, and cake in a third bowl/pan. Serve with small bowls so people can assemble their own dessert as desired.