"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Upside-Down Berry Cornmeal Cake Recipe

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This recipe for Upside-Down Berry Cornmeal Cake, by , is from The Gladu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maureen Connor
Added: Monday, April 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 to 2 1/2 cups fresh blueberries, raspberries, and/or blackberries
1 1/3 cups all-purpose flowu
1/2 cup yellow cornmeal
1 tablespoon finely snipped fresh basil
2 teaspoon baking powder
1/4 teaspoon salt
2 eggs, lightly beaten
1/2 cup sugar
2/3 milk
1/3 cup canola oil
Fresh basil and/or mint (optional)

Directions:
Directions:
Preparation
1. Preheat oven to 350F. 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.
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.
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 pan to loosen sides. Invert. Remove parchment. Top with remaining berries, basel, and mint.

Number Of Servings:
Number Of Servings:
Makes 10 servings.
Personal Notes:
Personal Notes:
Trish and I are of the opinion that the basil is optional.

 

 

 

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