Honey Blackberry Cornmeal Bundt Cake
This Honey Blackberry Cornmeal Bundt has an extra special ingredient, goat's milk, to give this cornbread cake a creamy texture yet mildly sweet flavor.
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Cooking tools:
- Bundt pan
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Microplane
- Cooling rack
Ingredients
- 1⅓ cups (303 grams) unsalted butter, melted
- ¾ cup (150 grams) granulated sugar
- ½ cup (170 grams) plus 2 tablespoons (42 grams) clover honey, divided
- ⅓ cup (80 grams) whole goat’s milk or whole buttermilk, room temperature
- 4 large eggs (200 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- 4 teaspoons (8 grams) packed lemon zest
- 2 tablespoons (30 grams) fresh lemon juice
- 1⅔ cups (225 grams) plain yellow cornmeal
- 1½ cups (188 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking powder
- ¼ teaspoon (1.25 grams) baking soda
- 8 ounces (226 grams) fresh blackberries, halved (about 1⅔ cups)
- Garnish: clover honey
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