Upside-Down Berry Cornmeal Cake

Created 01 Nov 2012 19:02, Updated 01 Nov 2012 19:40

Upside Down Berry Cornmeal Cake

From the Better Homes & Gardens website

(Note: I've gone in search of recipes in the various places where I keep such things, and I ran across a journal entry from 2010 that says the entire purpose of that particular entry was to post a link for this recipe somewhere it would be available and handy. Here, I hope not to lose such things in the future.)

Berry Cornmeal Cake
Image Unavailable
What it's supposed to look like.

INGREDIENTS
2 1/2 c fresh blueberries, raspberries, and/or blackberries
1 1/3 c all-purpose flour (I'll try white whole wheat, to hold up against the cornmeal.)
1/2 c yellow cornmeal
1 T snipped fresh basil
2 tsp baking powder
1/4 tsp salt
2 eggs, lightly beaten
1/2 c sugar
2/3 c milk
1/3 c canola oil
Fresh basil and/or mint for garnish (optional)

METHOD
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 information is available through the link to the BHG website above.)

From the comments: They left the glaze recipe out, though it was included in the magazine version. It's pretty standard: Whisk together 1/3 cup powdered sugar, 2 tsp. milk, and 1 tsp. lemon juice. Lightly brush on warm cake. I doubled it, so that there was enough glaze to look like the picture. Next time I'll use almond flavoring and add some sliced almonds on top.

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