Ingredients
- 9 tablespoons (4.5 ounces) unsalted butter, plus extra for pans
1/2 cup pecans, toasted (350°F 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.
Description
Recipe From Smitten Kitchen Http://smittenkitchen.com/2010/05/pecan-cornmeal-butter-cake/Just To Give You A Heads-up, There’s A 3-hour Wait Built Into This Recipe; This Time Really Softens Up The Cornmeal So Its Texture Is Less Of An Interruption.
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