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Upside-Down Berry Cornmeal Cake
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Upside-Down Berry Cornmeal Cake
Makes: 10 servings
Prep: 20 mins Cool: 5 mins Bake: 350°F 40 mins to 45 mins
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  • user reviews (8)
Upside-Down Berry Cornmeal Cake
Ingredients
  • 2
    2 1/2 cups fresh blueberries, raspberries, and/or blackberries
  • 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
  • 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 Facts (Upside-Down Berry Cornmeal Cake)
  • Servings Per Recipe 10,
  • Calories 208,
  • Protein (gm) 4,
  • Carbohydrate (gm) 35,
  • Fat, total (gm) 7,
  • Cholesterol (mg) 43,
  • Saturated fat (gm) 1,
  • Monosaturated fat (gm) 4,
  • Polyunsaturated fat (gm) 2,
  • Dietary Fiber, total (gm) 2,
  • Sugar, total (gm) 13,
  • Vitamin A (IU) 97,
  • Vitamin C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 32,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 152,
  • Potassium (mg) 89,
  • Calcium (DV %) 101,
  • Iron (DV %) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (8)
4219900116
SusiOh wrote:

Recipe is definitely a keeper and very easy to make. I'd go easy on the blueberries since they're not as tasty as e.g. raspberries. I did add the glaze afterwards too. The glaze is nothing but some powdered sugar, milk and lemon juice. Used vanilla extract instead of mint. Next time I'll use almond flavoring and add some sliced almonds on top.

10/13/2011 07:52:58 PM Report Abuse
VickiS-J wrote:

They left the glaze recipe out, though it was included in the magazine version. It's pretty standard: Whisk together 1/3 cup powdered sugar, 2 tsp. milk, and 1 tsp. lemon juice. Lightly brush on warm cake. (I doubled it, so that there was enough glaze to look like the picture above.)

9/12/2011 05:44:47 PM Report Abuse
john-sally wrote:

I have made this cake many times. It is always good!! Served warm is best. It tastes so good and only 1/2 cup sugar!!

7/11/2011 01:11:47 PM Report Abuse
ti1islander wrote:

Want to make this, looks delicious. Wondering about the glaze which is not mentioned in the recipe. Pretty sure it is just confectioners sugar glaze, maybe with a hint of lemon flavor. Anyone know?

5/26/2011 07:39:40 AM Report Abuse
joycetempleton wrote:

Delicious. I prefer making the cake with a mix of all three berries or with just the raspberries (the blueberries or blackberries alone tend to be bland.) Try it.

2/18/2011 12:55:53 AM Report Abuse
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