Ingredients for Upside Down Berry Cornmeal Cake
- 2 cups berries
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon dried basil
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 sprig fresh mint (for garnish)
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How to Make Upside Down Berry Cornmeal Cake
- Preheat oven to 350°F (175°C).
- Grease an 8-inch round cake pan and line the bottom with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- Arrange 1 1/2 cups of your favorite berries (fresh blueberries, raspberries, strawberries, or a mix!) in the bottom of the prepared pan.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, 1 teaspoon dried basil, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a separate large bowl, whisk together 2 large eggs, 1 cup granulated sugar, 1/2 cup milk, and 1/4 cup vegetable oil until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter evenly over the berries in the prepared pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before running a knife around the edges to loosen.
- Carefully invert the cake onto a serving plate. Peel away the parchment paper.
- Garnish with the remaining berries (about 1/2 cup) and a sprig of fresh basil or mint.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
40g
Fat
6g
Carbs
9g
