Upside-Down Berry Cornmeal Cake
- Servings: 10
Cornmeal adds a bit of crunch and a texture to this flavor-packed dessert. And Reynolds® Bakeware makes sure your clean up is quick and easy. Let the cake cool for 5 minutes, then run a knife around the inside edge of the pan, The cake will release easily. Pile the cake high with fresh berries for a treat that's a beauty to behold.
- 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)
- Reynolds® Bakeware
Preheat oven to 350 degrees F. Lightly grease a 8-inch Reynolds® Bakeware pan. Arrange 1-1/2 cups berries in bottom of pan; set side. In a 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 from Reynolds® Bakeware pan. Top with remaining berries, basil and mint. Makes 10 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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