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.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

Arrange the mixed berries over the brown sugar mixture in an even layer. Set aside.

Step 4

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.

Step 5

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Step 6

In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.

Step 7

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.

Step 8

Spoon the batter over the berries in the cake pan and spread it evenly with a spatula.

Step 9

Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

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.

Step 11

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

Serving size	1355.1 grams (1355.1g)

Amount per serving	% Daily Value*
Calories	3510

Total Fat 165.90g	213%
Saturated Fat 98.00g	490%
Polyunsaturated Fat 0.10g
Cholesterol 778mg	259%
Sodium 1501mg	65%
Total Carbohydrate 489.80g	178%
Dietary Fiber 27.50g	98%
Total Sugars 291.10g
Protein 40.20g	80%

Vitamin D 239IU	1197%
Calcium 427mg	33%
Iron 12mg	68%
Potassium 1372mg	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.

Source of Calories

Fat: 41.3%

Protein: 4.5%

Carbs: 54.2%