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.
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Ingredients
- 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
Directions
Step 1
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.
Step 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.
Step 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 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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