Upside-Down Berry Cornmeal Cake

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I made this when I had relatives over and they really enjoyed it. It’s such an easy recipe and the berries are perfect for a spring and summer occasion. Unfortunately, I didn’t have any raspberries to use, but it still came out great. It’s like a mix of blueberry muffins and corn muffins in a cake!


Ingredients:

  • 1 1/3 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tablespoon finely snipped fresh basil
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 1/2 cup sugar
  • 2/3 cup milk
  • 1/3 cup canola oil

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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.
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In bowl stir together flour, cornmeal, basil, baking powder, and salt. Set aside.
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In another bowl whisk together eggs, sugar, milk, and oil.
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Add egg mixture all at once to flour mixture. (I did the opposite it still works don’t worry!)
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Stir until combined.
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 Pour over berries. Spread evenly.
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.


Recipe:

  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.

Enjoy!

 

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4 thoughts on “Upside-Down Berry Cornmeal Cake

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