This is the recipe for the cake I made for Ladies Who Dine on Monday night. The original recipe was from a friend. I adjusted the berry content and the cooking time. It turned out really wonderfully and I served it with fresh whipped cream, but it doesn’t need anything. Leftovers are lovely with coffee in the AM!

Blackberry Cornmeal Cake

3/4 cup all-purpose flour

3/4 cup yellow cornmeal, plus more for coating pan

11/2 teaspoons baking powder

1/4 teaspoon salt

6 ounces unsalted butter, at room temperature

1 cup granulated sugar

1/2 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

4 large eggs, lightly beaten

1/2 cup sour cream

6 oz. blackberries/Marion berries (original calls for 1 cup blackberries and 1/2 cup rasberries. I like raspberries uncooked and blackberries cooked…I also think this is way too many berries for the cake.)

Adjust a rack in the center of the oven and preheat the oven to 350°.

Grease a 9- by 2-inch round baking pan; dust the pan with cornmeal, and tap out the excess.

Have all the ingredients at room temperature.

For the cake:

Sift the flour, cornmeal, baking powder and salt onto a sheet of waxed paper; set aside.

In the bowl of a stand mixer fitted with the flat paddle attachment, beat the butter at medium speed until creamy and smooth, 30 to 45 seconds.

Add the sugar in a steady stream, and beat until light.

Stir the vanilla and almond extracts into the lightly beaten eggs and add to the butter mixture about 2 tablespoons at a time. The mixture will appear curdled and that’s OK for this cake.

Remove the paddle and bowl from the mixer and stir in the sour cream with a rubber spatula. Add the flour ingredients to the butter mixture, stirring with the rubber spatula until well blended. Spoon the batter into the prepared pan and spread it evenly.

Scatter the blackberries over the batter.

Bake for 40ish minutes or until the baked surface springs back slightly when touched lightly in the center, is lightly golden on top and a round wooden toothpick comes out free of batter. Remove the pan from the oven to a wire rack and cool in the pan for about 15 minutes.

With oven mitts, tilt and rotate the pan, gently tapping it on the work surface to release the cake from the sides of the pan.

Place a wire rack on top of the pan, invert it onto the rack, and carefully lift the pan to remove. Cool completely before slicing with a sharp knife.