| This recipe is liked by 0 person(s). |
|
CAKE - Berry Upside-Down Cornmeal Cake
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:
| Upside-Down Berry Cornmeal Cake Makes: 10 servings Bake: 350°F 40 mins to 45 mins 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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe