Berry Upside Down Cornmeal Cake

Berry upside down cake is a great summer dessert using fresh berries! Fresh blueberries, raspberries, and blackberries are baked into sweet cornmeal cake. Pineapple upside down cake may be the most popular, but this mixed berry upside down cornmeal cake is the berry best!

I promise, like the 26 strawberry recipes I have posted, that this recipe using fresh berries is, most likely, the last one!  At least for this season – I can’t help it!  The berries at the market are so fresh, and the prices… well, I couldn’t beat them!!

I made this upside down cake recipe a few years ago, for my in-laws.  Then, like most recipes that I like, I lost it.  But alas!!  Last week I found it in a pile of magazines, along with $5.00, and a really cute picture of my kids at Holiday World.
Yes, I have a problem with making piles. BUT, just in 1 room. The rest of the house is fairly organized. ????

I digress…back to the cornmeal cake.

So, I made this upside down cake that uses cornmeal.  It is  like cornbread and cake combined.

before “the flip”

It has a great crumby texture, and you can substitute whatever fresh berries you have on hand.  The trick in this cake, and if you make it just see if anyone can point it out, is the addition of BASIL to the batter!  Oh my, you knew I had an herb-crush on basil anyway, but this cake just screams SUMMER!!  Or maybe that’s just me!

the finished cake, before glazing and garnishing

Heather Tallman

Total Servings 8-inch cake

Berry Upside Down Cornmeal Cake

10 minPrep (inc. refrigeration & rest time)

45 minCook Time

55 minTotal Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

• 2 1/2 C fresh blueberries, raspberries, and/or blackberries
• 1 1/3 C all-purpose flour
• 1/2 C yellow cornmeal
• 1 TB finely snipped basil
• 2 tsp baking powder
• 1/2 tsp salt
• 2 eggs lightly beaten
• 1/2 C sugar
• 2/3 C milk
• 1/3 C canola oil
• Garnish: fresh basil and mint, with additional berries
  Glaze: juice of 1 lemon and enough powdered sugar to give the right consistency

Instructions

1. Preheat oven to 350 degrees F.
2. Lightly grease 8-inch round cake pan, line bottom of pan with parchment paper, then grease the paper with butter or non-stick spray.
3. Arrange 1 1/2 cups berries in bottom of pan; set side. In bowl, stir together flour, cornmeal, basil, baking powder, and salt. Set aside. In another bowl, whisk together eggs, sugar, milk, and oil.
4. Add wet ingredients all at once to flour mixture; Stir just until combined. Spread evenly over berries.
5. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool cake in pan 5 minutes. Run knife around edge of the pan to loosen sides. Invert and remove parchment, then invert again onto cake platter, with berry side up. Top with remaining berries, basil and mint.

Cuisine: Dessert | Recipe Type: Cake

7.6.6

412

https://basilmomma.com/2011/06/the-last-berries.html/

All Rights Reserved; Basilmomma (www.basilmomma.com) – This recipe may not be distributed, sold or used for any commercial purpose (including sharing on social media platforms). The ONLY authorized use is by to share an IMAGE ONLY along with a link to the blog post on basilmomma.com where the recipe can be found.

If you want to glaze the upside down cake, let it cool completely before drizzling the glaze.

I didn’t wait, and it slid all over the place. Not good, especially when you want to get a good picture!  But man, is this upside down cake good. ????

This is why you should wait for the cake to cool before glazing it!

Speaking of good, here are some other cake recipes that I thought you might enjoy:

Vegan Chocolate Raspberry Cake

Butterscotch Pudding Cake

Melt in Your Mouth Decadent Chocolate Cake