Upside-Down Berry Cornmeal Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This sounds delicious! haven't made it yet, will after berry picking this summer! from BHG Aug 2007 Ingredients:
2 cups berries (blueberries, raspberries and or or black raspberries) |
1 1/3 cups all-purpose flour |
1/2 cup cornmeal |
1 tablespoon basil, finely snipped |
2 teaspoons baking powder |
1/4 teaspoon salt |
2 eggs, lightly beaten (or 1/2 cup egg substitute) |
1/2 cup sugar |
2/3 cup milk |
1/3 cup canola oil |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease 8-inch round cake pan, line bottom with parchment paper, grease.
3. Arrange 1 1/2 cups berries in bottom of pan; set aside.
4. In bowl stir together flour, cornmeal, basil, baking powder and salt. Set aside.
5. In another bowl, whisk together eggs, sugar, milk and oil.
6. Add milk mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.
7. Bake 40 to 45 minutes or until pick inserted near center comes out clean.
8. Cool cake in pan 5 minutes. Run knife around edge of pan to loosen sides. Invert. Remove parchment. Top with remaining berries and a sprig of basil and/or mint.
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