Upside-Down Berry Cornmeal Cake
- Reviews 7
Ready In: 1 hr
Serves: 10
Ingredients
- 2 cups berries (blueberries, raspberries and or or black raspberries)
- 1 1⁄3 cups all-purpose flour
- 1⁄2 cup cornmeal
- 1 tablespoon basil, finely snipped
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 eggs, lightly beaten (or 1/2 cup egg substitute)
- 1⁄2 cup sugar
- 2⁄3 cup milk
- 1⁄3 cup canola oil
Directions
- Preheat oven to 350 degrees F.
- Grease 8-inch round cake pan, line bottom with parchment paper, grease.
- Arrange 1 1/2 cups berries in bottom of pan; set aside.
- In bowl stir together flour, cornmeal, basil, baking powder and salt. Set aside.
- In another bowl, whisk together eggs, sugar, milk and oil.
- Add milk mixture all at once to flour mixture. Stir until combined; 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 pan to loosen sides. Invert. Remove parchment. Top with remaining berries and a sprig of basil and/or mint.
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