Summer Fruit Upside-Down Cornmeal Cake
1 cup (1/4 inch thick) nectarine slices
1 cup blueberries
1 cup raspberries
1 tsp lemon juice
1 tbsp butter, melted
1 cup plus 1 tbsp sugar, divided
1 1/4 cups all purpose flour
1/2 cup stone ground yellow cornmeal
1 1/2 tsps baking powder
1/4 tsp salt
5 tbsp butter, softened
2 large eggs
1 tsp vanilla extract
- Preheat oven to 350.
- Combine first 4 ingredients in a medium bowl; toss gently. Coat a 9 inch cake pan with cooking spray. Brush pan with melted butter. Sprinkle evenly with 1 tbsp sugar. Pour nectarine mixture into pan in an even layer; set aside.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salkt in a bowl, stirring well with a whisk.
- Combine 1 cup sugar and softened butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to butter mixture; beat just until combined.
- Spoon batter evenly over fruit mixture. Bake at 350 for 40 minutes or until cake is set and light brown. Cool in pan on a wire rack 5 minutes. Place a plate upside down on top of cake pan; invert cake onto plate. Serve warm or at room temperature.
Yield 12 servings Calories 221 Fat 6.8g
I hope you enjoy....we sure did!!!! At a little vanilla ice cream to it and it's heavenly!!!!