Upside-Down Berry Cornmeal Cake

Printable Recipe: Upside-Down Berry Cornmeal Cake              

              

Serving Size  : 10    Preparation Time : 1 hour 

  Amount      Measure              Ingredient 
  2 1/2           cups                      blueberries — may use raspberries, and/or blackberries
  1 1/3           cups                      all-purpose flour
     1/2           cup                        yellow cornmeal
  1                  tablespoon           basil — finely snipped, fresh
  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

• 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 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 pan to loosen sides. Invert. Remove parchment.

“Better Homes and Gardens – August 2007″
                                 

Per Serving (excluding unknown items): 236 Calories; 9g Fat (34.8% calories from fat); 4g Protein; 35g Carbohydrate; 2g Dietary Fiber; 45mg Cholesterol; 176mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Top with remaining berries, basil, and mint.