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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Bake this lightly sweetened, sturdy cake-style shortcake in a square pan to use for both weekend desserts. You'll only need 7 of the squares, so freeze the remaining 2 for another use (or go ahead and pack them; consider them secret snacks for the cook). Ingredients:
3/4 cup sugar |
1/4 cup butter, softened |
2 large eggs |
1 tablespoon grated orange rind |
1 tablespoon fresh orange juice |
4.5 ounces all-purpose flour (about 1 cup) |
2 tablespoons yellow cornmeal |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2/3 cup low-fat buttermilk |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add rind and juice; beat well. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition.
3. Spoon batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
4. Cut shortcake into 9 squares. Reserve 4 squares for Brandied Peach Shortcakes and 3 squares for Mixed Berry Trifles; freeze remaining 2 squares for another use.
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