Sorghum Corn Meal Breakfast Cake
Recipe developed by: Barbara Kliment, Executive Director-Nebraska Grain Sorghum Board
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sorghumcheckoff.com.
Cooking tools:
- Microplane
- Citrus press
- Stand mixer
- Cooling rack
- Chef's knife
- Cutting board
- Baking pan
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Toothpick
Ingredients
- 3/4 cup butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups gluten-free sorghum all purpose flour blend
- 1 cup fine yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup sour cream
- 1 Tablespoon orange zest plus 1/2 cup fresh juice (about 2 oranges)
- 2 teaspoons vanilla
- 1 1/2 cups fresh peaches, sliced
- 1 1/2 cups fresh blueberries
- 2 black or red plums, sliced
- 2 Tablespoons demerara sugar
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