Cornmeal Pound Cake

1 1/2 cups plus 2 tablespoons (3 sticks plus 2 tablespoons) unsalted butter, softened

1 cup plus 2 tablespoons sugar

6 large eggs

2 tablespoons milk

1 1/2 teaspoons vanilla extract

2 1/2 cups cake flour

1/2 cup coarse cornmeal

1 1/4 teaspoons baking powder

1/4 teaspoon salt

Heat the oven to 350° F.  Butter and flour a 9x5-inch loaf pan, or a 6-cup bundt pan. 

Using an electric mixer fitted with the paddle attachment, cream the butter and sugar until well-combined, about 2 minutes. 

In a bowl, whisk together the eggs, milk, and vanilla.  Gradually add the egg mixture to the butter mixture, beating well to combine. 

In another bowl, sift together the flour, cornmeal, baking powder, and salt.  Add half the dry mixture to the batter and beat to combine.  Add the remaining dry mixture and gently fold in with a spatula.

Scrape the batter into the prepared pan and smooth the top with a spatula.  Place the pan on a baking sheet and bake for 15 minutes.  Lower to the oven temperature to 325° F and bake the cake for about 1 hour longer, until a tester inserted in the middle of the cake comes out clean.  If the top of the cake seems to be getting overly browned but the cake is not done, cover with foil and continue baking.  Let the cake cool slightly on a rack before inverting.

From The Last Course by Claudia Fleming