Upside-Down Berry Cornmeal Cake

“This sounds delicious! haven't made it yet, will after berry picking this summer! from BHG Aug 2007”
READY IN:
1hr
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease 8-inch round cake pan, line bottom with parchment paper, grease.
  3. Arrange 1 1/2 cups berries in bottom of pan; set aside.
  4. In bowl stir together flour, cornmeal, basil, baking powder and salt. Set aside.
  5. In another bowl, whisk together eggs, sugar, milk and oil.
  6. Add milk mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.
  7. Bake 40 to 45 minutes or until pick inserted near center comes out clean.
  8. Cool cake in pan 5 minutes. Run knife around edge of pan to loosen sides. Invert. Remove parchment. Top with remaining berries and a sprig of basil and/or mint.

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