UPSIDE-DOWN BERRY CORNMEAL CAKE

Upside-Down Berry Cornmeal Cake image

Provided by MA HIKER

Categories Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 10

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

Steps:

Preheat oven to 350 degrees F.
Grease 8-inch round cake pan, line bottom with parchment paper, grease.
Arrange 1 1/2 cups berries in bottom of pan; set aside.
In bowl stir together flour, cornmeal, basil, baking powder and salt. Set aside.
In another bowl, whisk together eggs, sugar, milk and oil.
Add milk 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 pan to loosen sides. Invert. Remove parchment. Top with remaining berries and a sprig of basil and/or mint.

Nutrition Facts : Calories 210.8, Fat 9.2, SaturatedFat 1.3, Cholesterol 39.5, Sodium 155.5, Carbohydrate 28.5, Fiber 0.9, Sugar 10.1, Protein 4

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