27 Ratings
  • 5 star values: 16
  • 3 star values: 5
  • 4 star values: 4
  • 1 star values: 2
  • 27 Ratings

Cornmeal adds a tiny bit of crunch and a little texture to this flavor-packed dessert. Pile it with fresh berries for a treat that's a beauty to behold.

Advertisement

Ingredients

Directions

  • 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.

    Advertisement
  • 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.

    Advertisement
  • 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.

    Advertisement

Nutrition Facts

208 calories, (1 g saturated fat, 2 g polyunsaturated fat, 4 g monounsaturated fat), 43 mg cholesterol, 152 mg sodium, 35 g carbohydrates, 2 g fiber, 13 g sugar, 4 g protein.

Reviews

27 Ratings
  • 5 star values: 16
  • 3 star values: 5
  • 4 star values: 4
  • 1 star values: 2