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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Upside-Down Berry Cornmeal Cake

Makes: 10 servings
Prep 20 mins Cool 5 mins Bake 350°F 40 mins to 45 mins
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,
  • cal. (kcal) 208,
  • Fat, total (g) 7,
  • chol. (mg) 43,
  • sat. fat (g) 1,
  • carb. (g) 35,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 13,
  • pro. (g) 4,
  • vit. A (IU) 97,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 152,
  • Potassium (mg) 89,
  • calcium (mg) 101,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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