Nonetheless, I decided to bake a not too sweet cake with raspberries and blue cornmeal. And what the heck, I tossed in some toasted pinon nuts, too.
And you know what? The cake came out fine with no high altitude changes at all.
Raspberry Blue Corn Coffee Cake
Just a note: This is not a very sweet cake. Most of the sweetness comes from the raspberries.
Makes 1 single layer cake, 8 inch square or round pan
1/2 cup piñon nuts
1 cup unbleached white flour
1 cup stone-ground blue cornmeal
1/2 tsp. salt
1 Tbs. baking powder
1 1/4 cups buttermilk
1/2 tsp. baking soda
2 large eggs, or reconstituted egg substitute to equal 2 eggs
1/2 cup granulated sugar
1/3 cup mild vegetable oil such as corn, canola or peanut
1 cup fresh raspberries
Extra sugar for sprinkling on top
- Preheat oven to 400F. Spray a 8 or 9 inch round or square baking pan with nonstick cooking spray.
- Toast piñon nuts by heating in a skillet over medium heat, stirring or shaking pan almost constantly, for 3 to 4 minutes. When nuts become aromatic and golden, remove from heat and set aside.
- Combine flour, cornmeal, salt and baking powder in a large bowl, stirring well. Set aside. In a medium bowl, whisk together buttermilk and baking soda. Whisk in eggs, sugar and oil.
- Stir combined wet ingredients into dry until mixture is not quite blended. Be gentle when blending. Add piñon nuts and raspberries with a couple of strokes so the mixture is just barely combined. Pour into prepared baking pan. Sprinkle the top with some sugar, about a tablespoon or so.
- Bake for 15 to 20 minutes, or until edges are golden brown.