UPSIDE-DOWN BERRY CORNMEAL CAKE
Servings/Yield: 10 servings
2 to 2 1/2 cups fresh blueberries, raspberries, and/or blackberries
1 ⅓ cups all-purpose flour
½ cup yellow cornmeal
1 Tbsp. finely snipped fresh basil (I omitted the basil)
2 tsp. baking powder
¼ tsp. salt
2 eggs, lightly beaten
½ cup sugar
⅔ cup milk
⅓ cup canola oil
Fresh Basil and/or mint (optional)
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. For added sweetness, use glaze (below). Top with remaining berries, basil and mint. Makes 10 servings. Refrigerate leftovers to preserve berries.
For extra sweetness, whisk together 1/3 cup powdered sugar, 2 tsp. milk and 1 tsp. lemon juice. Lightly brush on warm cake.
© Barbara Deitch 2020