Cornbread Cake with Pomegranate Compote; your fall cornbread meets cake. This perfectly moist cake is finished with freshly whipped cream and drizzled pomegranate compote.
Tastes Pretty
Chef Christina Tosi is my cake inspiration. She did it best when she put a stop to the beautifully frosted but only average tasting cake. If you aren’t familiar with her, she is the one responsible for the naked cake trend and is famous for her perfectly moist and delicious cake. Her passion is making food taste great rather than getting too caught up with the aesthetics.
Frosting-Free!
I’ve never been the biggest fan of cake. It was always okay, but nothing crave worthy. What I dislike most about cake is frosting, its just too sweet. Growing up my favorite cake was always strawberry short cake. I loved the whipped cream and strawberries topping – so simple and satisfying! This recipe has a similar topping to my childhood favorite but with a twist: pomegranate compote. Trust me, you will not be disappointed.
Tips For Whipping Cream
Whipped cream will whip the fastest and easiest in a metal bowl that has been in the freezer for at least 15 minutes. I also prefer using powdered sugar as it blends better with a more natural texture as opposed to granulated sugar.
Cake Tools
Offset Icing Spatula: OXO Good Grips Offset Icing Spatula
Spring-foam 9 inch cake pan: Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
(commissions earned from both links)
PrintCornbread Cake with Pomegranate Compote
Your beloved cornbread meets cake and they have a beautiful baby. This is a must try fall dessert topped with whipped cream and pomegranate compote.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8 1x
Ingredients
For the Cornbread Cake:
- 1 cup all purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup sugar
- 1/2 cup olive oil
- 1/4 cup greek yogurt
- 1/4 cup apple sauce (I use unsweetened)
- 1/3 cup milk
- 1 teaspoon vanilla extract
For the Pomegranate Compote:
- 1 cup frozen pomegranate arils
- 1/4 cup sugar
- 1 tablespoon orange juice
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F. Grease 9 inch cake pan with butter and line the bottom with round parchment paper.
- In a medium bowl, whisk together flour, cornmeal, baking powder and salt. set aside.
- In a stand mixer (fitted with a paddle attachment), add eggs and sugar. Beat on medium high speed until light and frothy. Reduce speed to low, then add oil, yogurt, apple-sauce, milk, and vanilla. Increase speed to medium and mix until fully combined. Reduce speed mixture to low, and gradually add the dry ingredients. Mix until fully incorporated.
- Transfer batter to prepared cake pan and bake in the oven until the cake is golden and a toothpick inserted comes out clean (around 25 minutes)
- To prepare compote: add pomegranates, orange juice, and sugar to a small saucepan over medium heat.
- Once the pomegranate is completely melted, turn the heat to medium-low and allow it to simmer for about 5 minutes. Remove from heat and set aside for serving.
- To prepare Whipped Cream: Whisk the cream, sugar, and vanilla until it reaches stiff peaks. Set aside for serving.
- Transfer cake to a wire cooling rack and cool cake for 5 minutes. Run a small knife around edges of the cake. Release spring form pan or flip cake pan upside down to release cake. Remove parchment paper. Cut the cake into wedges and serve with whipped cream and pomegranate compote.
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