Courtesy Stephanie Prida, pastry chef, Manresa, Los Gatos
546 grams (2 1/3 cups) butter
580 grams (21⁄2 cups) sugar
14 grams (3 tablespoons) salt
306 grams (1 1/3 cups) eggs, room tem- perature
304 grams (1 1/3 cups) sour cream 15 grams (1 tablespoon) vanilla 340 grams (11⁄2 cups) all-purpose flour 186 grams (3/4 cup) cornmeal
14 grams (3 tablespoons) baking powder
Using a KitchenAid mixer with a paddle at- tachment, mix butter until soft. Add sugar and salt and beat until light and fluffy. Add eggs one at a time (eggs should be room temperature). Add the sour cream and vanilla, alternating with the dry ingredients (flour, cornmeal, baking powder). Bake at 350° for about 30–40 minutes.
I like to pair this with fresh cream cheese and any kind of summer fruit.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
