July 17, 2007

Upside-Down Berry Cornmeal Cake



2 cups fresh blueberries, raspberries, and/or blackberries
1 1/3 cup flour
1/2 cup cornmeal
2 tsp baking powder
1/4 tsp salt
2 eggs
1/2 cup sugar
2/3 cup milk
1/3 cup canola oil

Preheat oven to 350 degrees. Grease bottom of cake pan. Arrange berries in bottom of pan.
In bowl, stir together flour, cornmeal, baking powder, and salt.
In another bowl, whisk together eggs, sugar, milk, and oil. Add liquid mixture to flour mixture. Stir until combined, pour batter over berries, and spread evenly.
Bake approximately 40 minutes or until knife inserted near center comes out clean. Cool in cake pan 5 minutes. Run knife around edge of pan to loosen sides. Place a plate over the pan, flip upside down, so that cake is now on plate instead of pan. Remove paper. Top with remaining berries.

From August 2007 Better Homes & Gardens

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