Upside-Down Berry Cornmeal Cake
cup yellow cornmeal
tablespoon finely snipped fresh basil
teaspoons baking powder
eggs, lightly beaten
cup canola oil
Fresh Basil and/or mint (optional)
- 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.
- 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.
- 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)
- Per serving:
- 208 kcal cal.,
- 7 g fat
- (1 g sat. fat,
- 2 g polyunsaturated fat,
- 4 g monounsatured fat),
- 43 mg chol.,
- 152 mg sodium,
- 35 g carb.,
- 2 g fiber,
- 13 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet