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Cornmeal Cake With Mixed Berry Compote

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The Kitchn
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For the cornmeal cake

1 cup all-purpose flour

1/2 cup stone-ground yellow cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 cup (1 stick) good-quality unsalted butter, at room temperature

1 cup sugar

2 large eggs, at room temperature

1/2 cup buttermilk

1 vanilla bean, seeds scraped

For the mixed berry compote

1 tablespoon unsalted butter

2 1/2 cups (12 ounces) fresh or frozen mixed berries

1 tablespoon sugar

Squeeze of lemon juice

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