Upside-Down Berry Cornmeal Cake

Total Time
1hr
Prep 20 mins
Cook 40 mins

This sounds delicious! haven't made it yet, will after berry picking this summer! from BHG Aug 2007

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease 8-inch round cake pan, line bottom with parchment paper, grease.
  3. Arrange 1 1/2 cups berries in bottom of pan; set aside.
  4. In bowl stir together flour, cornmeal, basil, baking powder and salt. Set aside.
  5. In another bowl, whisk together eggs, sugar, milk and oil.
  6. Add milk mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.
  7. Bake 40 to 45 minutes or until pick inserted near center comes out clean.
  8. Cool cake in pan 5 minutes. Run knife around edge of pan to loosen sides. Invert. Remove parchment. Top with remaining berries and a sprig of basil and/or mint.
Most Helpful

4 5

Such a fresh twist! SUPER recipe for fresh berries and basil. Easy, beautiful and tasty. Love the cornbread texture.

5 5

So delish!! I added strawberries, too. Good for dessert or breakfast.

5 5

AMAZING! I served it warm as a birthday cake and it was devoured. I wanted a healthy-ish cake that used up some of my cornmeal. This was great. Perfect directions, perfect measurements. I used brown sugar, and sprinkled an extra couple tbsps of it over the berries before pouring in the batter. I served it plain- it didn't need a thing with it! I used blackberries and raspberries, and I went ahead and spread them ALL on the bottom of the cake pan- I didn't think they would stick as a post-baking topping. Only word of warning is- don't put in birthday candles while the cake is still hot! They melted into it. :)