pecan cornmeal butter cake

INGREDIENTS

• 9 tablespoons (4.5 ounces) unsalted butter, plus extra for pans
• 1/2 cup pecans, toasted (350°F for 10 to 13 minutes, or until browned) and cooled
• 1 cup confectioners’ sugar
• 2 tablespoons granulated sugar, plus extra for berries (optional)
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 7 tablespoons white or yellow cornmeal
• 1/4 teaspoon kosher salt
• 4 egg whites
• 1 teaspoon vanilla extract
• Berries, for serving
• Ice cream or whipped cream, for serving.