BLUEBERRY CORNMEAL UPSIDE-DOWN CAKE
This blueberry cornmeal upside-down cake is a perfect treat for those summery days when you have just a bit of a sweet tooth--or spring, fall, or winter! Basically a perfect treat for whenever. Top with vanilla whipped cream.
Provided by Vista Verde Ranch
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h35m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix all-purpose flour, cornmeal, baking powder, and salt together in a bowl.
- Cream together butter and sugar with an electric mixer until smooth. Beat in eggs one at a time, scraping down the bowl after each addition. Add sour cream and vanilla; combine until smooth. Add flour mixture and mix until incorporated. Set aside.
- Divide butter between two 9-inch cast iron pans; melt over medium-low heat, about 1 minute. Add 1/2 of the brown sugar to each pan; cook until butter and sugar begin to bubble, 2 to 3 minutes. Divide blueberries between the two pans and remove from stove top.
- Divide cornmeal batter between the pans; place each on a sheet pan.
- Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 45 to 50 minutes.
- Let cool slightly, about 15 minutes. Run a knife around the outer edges of each cake and invert onto a cutting board for slicing.
Nutrition Facts : Calories 696.2 calories, Carbohydrate 88.4 g, Cholesterol 167.6 mg, Fat 36.1 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 21.8 g, Sodium 260.3 mg, Sugar 56.9 g
UPSIDE-DOWN BERRY CORNMEAL CAKE
This sounds delicious! haven't made it yet, will after berry picking this summer! from BHG Aug 2007
Provided by MA HIKER
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- 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.
- In another bowl, whisk together eggs, sugar, milk and oil.
- Add milk mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.
- 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 and a sprig of basil and/or mint.
Nutrition Facts : Calories 210.8, Fat 9.2, SaturatedFat 1.3, Cholesterol 39.5, Sodium 155.5, Carbohydrate 28.5, Fiber 0.9, Sugar 10.1, Protein 4
UPSIDE-DOWN CORNBREAD CAKE
Provided by Sunny Anderson
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.
- In the cast iron skillet over medium-high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean.
- To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream.
BERRY CORNMEAL CAKE
If you like berries and cornmeal cakes, this is a berry good one!
Provided by D.A.L
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking dish.
- Stir the cornmeal, flour, sugar, baking powder, and salt together in a mixing bowl. Combine the eggs, condensed milk, milk, oil, and vanilla in a second mixing bowl. Add egg mixture to the cornmeal mixture all at once and beat until well blended, about 2 minutes. Spread berries over the bottom of prepared dish. Spoon batter evenly over the berries to completely cover.
- Bake in preheated oven until top is golden brown, about 45 minutes.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 66.3 g, Cholesterol 111.3 mg, Fat 17 g, Fiber 2.3 g, Protein 10.7 g, SaturatedFat 4.5 g, Sodium 519.5 mg, Sugar 42.7 g
BLUEBERRY POLENTA UPSIDE-DOWN CAKE
This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunch and cooked without too much fanfare after work.
Provided by Nigella Lawson
Categories dinner, cakes, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease and line base and sides of a 9-inch-square cake pan with baking parchment, and grease the parchment. Sprinkle 1/3 cup sugar over base of pan, and cover evenly with blueberries.
- In a large mixing bowl, combine eggs, 1 cup sugar and orange zest. Whisk until pale and thick. Add orange juice and oil, and whisk until blended. In a separate bowl, whisk together polenta, flour, baking powder and salt. Add flour mixture to egg mixture, whisking until smooth. Pour into prepared pan.
- Bake for about 45 to 55 minutes, until golden brown and springy to the touch, and a toothpick inserted near the center comes out clean. Cool cake on a rack for about 5 minutes. Carefully invert cake onto a serving plate, and slowly peel off parchment paper. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 18 grams, Carbohydrate 69 grams, Fat 23 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 256 milligrams, Sugar 43 grams, TransFat 0 grams
CORNMEAL CAKE
I have been using this recipe for many years and is the best I came across so far. Very easy to make, very moist and taste fantastic. Cornemeal cake is very common in Brazil , where I come from and goes very nice with a cup of fresh brewed coffee or even a nice cup of tea.
Provided by Malu8033
Categories Lunch/Snacks
Time 45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat the oven at 200°C.
- Lightly oil (or butter) a non-stick 30 cm cake pan.
- Mix the eggs yolk with sugar and oil.
- Boil the milk and pour on the cornmeal, on a separated bowl,mixing well.
- Mix this to the eggs mixture.
- Sift the flour with the baking powder and add to the mixture.
- On a clean bowl whisk the eggs white and fold into the mixture.
- Pour this to the prepared pan and bake for 30 minutes or until the tester come out clean.
Nutrition Facts : Calories 385.7, Fat 14.3, SaturatedFat 2.1, Cholesterol 77.8, Sodium 154.2, Carbohydrate 60.5, Fiber 1.2, Sugar 40.1, Protein 5.6
BLUEBERRY UPSIDE-DOWN SKILLET CAKE
Living in Maine, I am lucky to have an endless amount of wild blueberries. This recipe's similar to a pineapple upside down cake. It's easy, light and also great with cranberries. -Nettie Moore, Belfast, Maine
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, melt cubed butter over medium-low heat; stir in brown sugar until dissolved. Remove from heat. Stir in orange juice; sprinkle with blueberries., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and extract until blended. Add to flour mixture; stir just until moistened. Pour over blueberries., Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before inverting onto a serving plate. Top as desired.
Nutrition Facts : Calories 454 calories, Fat 21g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 396mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.
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