Summer Fruit Upside-Down Cornmeal Cake Recipe

Name: Summer Fruit Upside-Down Cornmeal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (1/4-inch-thick) nectarine slices; 1 cup blueberries; 1 cup raspberries; 1 teaspoon fresh lemon juice; Cooking spray; 1 tablespoon butter, melted; 1 cup plus 1 tablespoon sugar, divided; 1 1/4 cups all-purpose flour (5 1/2 ounces); 1/2 cup stone ground yellow cornmeal; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 5 tablespoons butter, softened; 2 large eggs; 1 teaspoon vanilla extract

Servings: persons

1 cup (1/4-inch-thick) nectarine slices
1 cup blueberries
1 cup raspberries
1 teaspoon fresh lemon juice
Cooking spray
1 tablespoon butter, melted
1 cup plus 1 tablespoon sugar, divided
1 1/4 cups all-purpose flour (5 1/2 ounces)
1/2 cup stone ground yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons butter, softened
2 large eggs
1 teaspoon vanilla extract

1
Preheat oven to 350u00b0.
2
Combine first 4 ingredients in a medium bowl; toss gently. Coat a 9-inch cake pan with cooking spray. Brush pan with 1 tablespoon melted butter. Sprinkle pan evenly with 1 tablespoon sugar. Pour nectarine mixture into pan in an even layer; set aside.
3
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a bowl, stirring well with a whisk.
4
Combine remaining 1 cup sugar and 5 tablespoons 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.
5
Spoon batter evenly over fruit mixture. Bake at 350u00b0 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.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup (1/4-inch-thick) nectarine slices, 1 cup blueberries, 1 cup raspberries, 1 teaspoon fresh lemon juice, and more.

Yes, Summer Fruit Upside-Down Cornmeal Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Fruit Upside-Down Cornmeal Cake

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