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Apr 6, 2009 08:08 AM

2 basic questions about the cornmeal lemon cake from this months BA mag

hi all

2 basic questions from the novice here:

i really want to make the lemon cornmeal cake w/ lemon glaze & crushed blueberry sauce that i saw in the BA magazine from this month.

1: it called for a 9 inch cake pan, but i thought the presentation ( for easter ) would be pretty with a bundt pan. can i substitute?

2: it comes with the blueberry crushed sauce. would do you think if i used raspberries instead? i like blueberries, but i really love raspberries and think the 2 go together well, yes?


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  1. I'm going to make this later this week myself. Looks really good. I would think that a bundt cake pan would be significantly larger than a 9 inch pan, so you likely would have a much smaller cake than usual (and should probably cut the cooking time) but this is all just a guess on my part.

    I think raspberries would be absolutely fine.

    3 Replies
    1. re: LulusMom

      Rethinking this ... maybe the bundt pan is actually smaller. Why don't you do a water test on them - fill one with water, see how high it comes up, then dump in the other and see how high it comes up. If similar, then I think you could safely substitute (just keep an eye on the cake).

      1. re: LulusMom

        thanks lulusmom. will do a water test for sure. let me know how yours turns out too! it does look really tasty.

        1. re: LulusMom

          A standard bundt pan has a greater volume than a standard 9-inch cake pan. Per this link, which shows relative volumes of different-sized cake pans, a 10-inch bundt pan has a volume of 12 cups, twice the volume of a 9-inch round pan, which is 6 cups.

          I wouldn't bake this in a bundt pan, personally. It will be a short, stunted-looking bundt cake. If you have the rarer small 6-cup bundt pan, that would work.

      2. The raspberry sub will work out great, the bundt pan probably not so much. I don't know about this specific cake but I've made other cornmeal cakes and they have more tendency to crumble than a normal cake, I just don't think it would hold together in a ring format. The version I made actually had fruit baked into the top and used a springform pan to make it taller and a little more presentation worthy. You might just want to stick to a normal cake pan and sprinkle some fresh berries around the sides or maybe some edible flowers.

        2 Replies
        1. re: Sally599

          Im doubtful about the bundt too, esp for a cornmeal cake which is likely to be tender or crumbly. However, just make sure you take precautions so that the cake releases cleanly - with a bundt I would brush the pan with melted butter and coat with breadcrumbs - in the flat cake pan, use usual wax/paper or parchment + grease and flour or crumb coat.

          1. re: jen kalb

            My 15 year-old chow pup made this cake a few weeks ago. It was her first "from scratch" cake. As LulusMom said below, "it couldn't have been easier." However, we just buttered and floured the pan and had no problem whatsoever with the cake not releasing easily.

            We did make the blueberry sauce, but the cake was delicious without it due to the generosity of the lemon glaze. I think rasberries would work well....

        2. I made this cake yesterday (minus the blueberry sauce) and served it last night. It is a wonderful cake, very bright and lemony. I made exactly as written, and it couldn't have been easier.

          2 Replies
          1. re: LulusMom

            Interesting that this cake should come up in the month that the COTM is Breakfast Lunch Tea. There's a wonderful recipe for Lemon, Rice and Polenta Cake which I've made a few times and which is wonderful. It retains the crunchiness of the polenta. It also calls for rice flour. Very interesting. I'll have to look up the BA recipe to see how it differs.

            1. re: oakjoan

              Yeah, that textural thing is really interesting and good.

            1. There was also a recent thread about an olive oil and polenta (i.e. cornmeal) cake from the pastry chef at one of Mario Bitali's restaurants. The big question in that thread was what grit of cornmeal to use.