CORN BREAD CAKES

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1 cup / 140g all-purpose flour

1 cup / 140g yellow cornmeal

2 teaspoons baking powder

1 tablespoon plus 2 teaspoons / 25g sugar

Diamond Crystal kosher salt

½ teaspoon grated lemon zest (about ¼ lemon)

8 tablespoons / 113g salted butter, chilled

1 cup / 240ml buttermilk

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FRUIT TOPPING

2 pounds / 906g assorted berries such as blueberries, strawberries, raspberries

1 pound / 453g sour cherries, pitted and halved

½ teaspoon grated lemon zest (about ¼ lemon)

3 tablespoons / 45g sugar

1 tablespoon / 8g cornstarch

2 tablespoons fresh lemon juice (about ½ lemon)

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BUTTERMILK WHIPPED CREAM

¼ cup / 60ml buttermilk, plus more for brushing

1 cup / 240ml heavy cream

1 teaspoon vanilla extract

1 tablespoon / 14g sugar

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1. Make the corn bread cakes: Position a rack in the center of the oven and preheat it to 400F.

2. In a large bowl, whisk together the flour, cornmeal, baking powder, sugar, 1 ½ teaspoons salt, and the lemon zest. Cube the butter and add it to the dry ingredients, tossing and flattening it with your fingers until it is cut

   into the dry ingredients and no butter piece is bigger than a bean.

3. Make a well in the center and add the buttermilk. Using a wooden spoon, mix into a sticky, soft dough. Put the bowl in the fridge while you prepare the fruit.

4. Prepare the fruit topping: Add the berries and cherries to a 9 by 13-inch baking dish and sprinkle with the lemon zest. Add the sugar, cornstarch, and lemon juice and stir to combine. Layer the fruit evenly so the baking

   dish is completely covered.

5. Use a damp hand to scoop up the corn bread cake dough into ⅓-cup portions, flatten them slightly before placing them all over the fruit. I usually end up with six to eight cakes. Evenly space them out and brush the tops with more buttermilk to encourage browning.

6. Bake until the cakes are golden and the fruit is bubbling, 40 to 45 minutes.

7. Meanwhile, make the buttermilk whipped cream: In a stand mixer fitted with the whisk attachment or with a hand mixer, combine the buttermilk, cream, vanilla, and sugar and beat on medium-high speed until stiff peaks form, 2 to 3 minutes. Store this in the fridge until the cakes are out of the oven.

8. Let the baking dish cool for a few minutes before serving everything together.