Ingredients

• 2/3 cup Unsalted Butter softened
• 1 cup Sugar
• 2 cups Gluten Free 1-to-1 Baking Flour
• 2 cups Gluten Free Medium Cornmeal
• 1/2 Tbsp Baking Soda
• 1/2 Tbsp Baking Powder
• 1 tsp Salt
• 4 Eggs
• 2/3 cup Whole Milk

• 24 Tbsp Unsalted Butter 3 sticks
• 1/2 cup Powdered Sugar
• 3 Tbsp Maple Syrup
• 2 cups Assorted Fresh Berries

Instructions

1. Preheat the oven to 350°F. Grease and flour a deep 8-inch round cake pan. Line bottom of pan with parchment.
2. Add the butter and sugar to a standing mixer with the paddle attachment and whip on medium speed until light and fluffy.
3. While the butter and sugar are creaming together, mix together the flour, cornmeal, baking soda, baking powder and salt in a large bowl and set aside.
4. Add one egg at a time to the creamed butter and sugar mixture on low speed until combined.
5. Pour in the milk and mix on low speed until combined, and then add in the dry ingredients until mixed together.
6. Transfer the batter to the prepared pan and bake for 40-45 minutes, or until golden brown and cooked throughout with a firm center (test with a wooden toothpick). Note: It may need an extra 15 minutes.
7. Remove from the oven and let the cake completely cool on a rack to room temperature.

1. Add the butter to a clean stand mixer with the paddle attachment and whip on high speed until it becomes light and fluffy, 5-7 minutes.
2. Next, add in the powdered sugar and maple syrup and mix until completely combined.
3. Once the cake has cooled, add the buttercream to the top and spread around so that the top is covered.
4. Add fresh berries to the top and serve.