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pecan cornmeal butter cake


pecan cornmeal butter cake Recipe

Ingredients:
  • 9 tablespoons (4.5 ounces) unsalted butter, plus extra for pans
  • 1/2 cup pecans, toasted (350F for 10 to 13 minutes, or until browned) and cooled
  • 1 cup confectioners sugar
  • 2 tablespoons granulated sugar, plus extra for berries (optional)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 7 tablespoons white or yellow cornmeal
  • 1/4 teaspoon kosher salt
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • Berries, for serving
  • Ice cream or whipped cream, for serving.
Directions:
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