I made this cornmeal cake this week and although it is not a totally shelf stable cake, it could be made into one easily with all the fun products that we have to experiment with these days.
In the recipe, I put shelf stable subsititutes next to the fresh ingredients. I cooked it in a 9 inch pie pan and several individual sized pans. We had this for breakfast with some blueberry yogurt on top.
Blueberry Cornmeal Cake
1 1/3 cups all purpose flour
2/3 cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons baking soda
6 tablespoons vegetable oil
2 large eggs (or 2 T. whole egg powder + 4 T. water)
1 teaspoon honey
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) butter
3/4 cup plus 3 tablespoons sugar, divided
1 cup ricotta cheese (or sour cream powder)
1/3 cup blueberry yogurt (or freezed dried yogurt)
3 cups blueberries (or freezed dried blueberries)
Preheat oven to 325°F. Spray pans (I used 9 inch pie pan and several small individual serving sized pans) with nonstick spray. Whisk flour and next 3 ingredients in medium bowl. Whisk oil, eggs, and honey in another medium bowl.
Beat butter, 3/4 cup plus 2 tablespoons sugar, and 1/2 teaspoons salt in large bowl until creamy. With mixer running on medium speed, gradually add egg mixture; beat until blended.
Beat in flour mixture until just combined. Add ricotta and yogurt; beat on low speed just to blend. Pour half of batter into prepared pan. Scatter 1 1/2 cups blueberries over.
Spoon remaining batter over in dollops, then spread to cover blueberries. Scatter remaining blueberries over. Sprinkle remaining 1 tablespoon sugar over.
Bake cake until top is golden brown and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool completely in pan on rack.