Upside-Down Berry Cornmeal Cake
Cornmeal adds a tiny bit of crunch and a little texture to this flavor-packed dessert. Pile it with fresh berries for a treat that's a beauty to behold.
Prep Time:
20 mins
Total Time:
1 hr 5 mins
Servings:
Makes 10 servings
Ingredients
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2 to 2 1/2 cups fresh blueberries, raspberries, and/or blackberries
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1 1/3 cups all-purpose flour
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1/2 cup yellow cornmeal
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1 Tbsp. finely snipped fresh basil
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2 tsp. baking powder
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1/4 tsp. salt
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2 eggs, lightly beaten
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1/2 cup sugar
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2/3 cup milk
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1/3 cup canola oil
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Fresh Basil and/or mint (optional)
Directions
1.
Preheat oven to 350 degrees F. Lightly grease 8-inch round cake pan, line bottom of pan with parchment paper; grease. Arrange 1 1/2 cups berries in bottom of pan; set side. In bowl stir together flour, cornmeal, basil, baking powder, and salt. Set aside.
2.
In another bowl whisk together eggs, sugar, milk, and oil. Add egg mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.
3.
Bake 40 to 45 minutes or until pick inserted near center comes out clean. Cool cake in pan 5 minutes. Run knife around edge of the pan to loosen sides . Invert. Remove parchment. Top with remaining berries, basil and mint. Makes 10 servings
Nutrition information
Calories 208, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 2 g, Cholesterol 43 mg, Sodium 152 mg, Carbohydrate 35 g, Total Sugar 13 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 8%, Calcium 10%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Pineapple Upside-Down Cakes with Gingered Whipped Cream
For a deliciously fruity cake, try this cake recipe that includes hazelnuts, molasses, and pineapple. The gingered whipped topping adds extra flavor.
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