Little cornmeal berry cakes
Cakes
Caramelized crusts. A buttery crumb. Jammy berries. I love these little cornmeal cakes. These are inspired by the Blueberry Cornmeal Butter Cake from the Smitten Kitchen cookbook, where I use mixed berries in place of the blueberries, omit the streusel, and bake the batter in a muffin-sized mini bundt pan plus one muffin pan (you could use 2 muffin pans or two mini bundt pans), instead of one big cake. The batter makes an odd number of little cakes -17, and you have to be careful while removing them, if using the bundt pan. But other than this, the cakes are a breeze to make. With coffee, they make a decadent breakfast, or a dreamy dessert with a dollop of creme fraiche.
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