Ok, heres the recipe. Turned out pretty good. Cornmeal Lime with Chile Cake: 1 Cup unsalted butter at room temp, plus melted butter for pan. 2 1/2 Cups all purpose flour, plus more for dusting pan. 1/2 Cup finely ground cornmeal (I used medium ground) 2 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp salt 1/2 Tsp chile powder 1 3/4 Cups sugar 2 Tsp freshly grated lime zest 1/4 Cup freshly squeezed lime juice 4 eggs 1 Cup buttermilk Chile-Lime Glaze (see below) Preheat oven to 325. Brush inside of pan with melted butter & dust with flour, or save the time & use Bakers Joy spray. Whisk flour, cornmeal, baking powder, baking soda, salt & chile powder in medium bowl until well blended. Beat butter with sugar on medium speed for 2-3 minutes until light & fluffy. Beat in lime zest & lime juice. Add eggs, once at a time, beating well after each addition. On low speed, add flour mixture (in three increments) alternately with the buttermilk (in two increments), beginning & ending with flour and beat until batter is smooth. Pour batter into prepared pan, smooth top with spatula, and bake for 55-65 minutes until a cake tester comes out clean. Let cake cook in pan on wire rack for 5-10 minutes. Invert cake onto rack, while still hot, and brush cake with glaze. **Chile-Lime Glaze** 1 Cup sugar 1/3 Cup lime juice 1/4 Tsp chile powder Pinch of salt Whisk sugar, lime juice & chile powder and salt in a small bowl until just combined. The sugar will not completely dissolve. Crystals should be visible when you brush on glaze.
Posted on: Wed, 05 Mar 2014 00:43:18 +0000
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