Upside Down Berry Cornmeal Cake
Transform your dessert table with this Upside Down Berry Cornmeal Cake, a delightful twist on a classic cake that combines vibrant berries with the rustic charm of cornmeal. The caramelized brown sugar and buttery topping pairs perfectly with a medley of fresh or frozen berries, creating a stunningly colorful and sweet base that becomes the star when the cake is flipped. The rich, tender crumb of the cornmeal-infused cake delivers a pleasing texture and subtly nutty flavor, making every bite irresistibly unique. With just 20 minutes of prep time, this easy-to-make recipe is perfect for entertaining or treating yourself to a slice of indulgence. Whether served warm with a dollop of whipped cream or paired with a scoop of vanilla ice cream, this show-stopping dessert will wow your guests and satisfy your sweet tooth.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter (for topping)
- 0.5 cup light brown sugar
- 2 cups mixed fresh or frozen berries (e.g., strawberries, blueberries, raspberries, blackberries)
- 0.5 cup unsalted butter (for cake)
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 0.5 cup cornmeal
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup whole milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Cut a parchment paper round to fit the bottom of the pan and place it inside.
In a small saucepan, melt 4 tablespoons of butter over medium heat. Stir in the brown sugar and cook until dissolved and slightly bubbly, about 2 minutes. Pour the mixture into the prepared cake pan, spreading it evenly.
Arrange the mixed berries over the brown sugar mixture in an even layer. Set aside.
In a large mixing bowl, cream together the remaining 1/2 cup of butter and granulated sugar until light and fluffy, about 2-3 minutes. Use a hand or stand mixer for best results.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Spoon the batter over the berries in the cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes. Run a knife around the edge of the pan to loosen the cake, then carefully invert it onto a serving plate. Remove the parchment paper.
Allow the cake to cool slightly before serving. This cake is delicious on its own or served with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 489.8 g | 178% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 291.1 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 427 mg | 33% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1372 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
