NJPerkins

Summer Fruit Upside-Down Cornmeal Cake

This cake was delivered to the crew of Interlude on the morning of July 10, 2008 by the crew of Perfect Timing. It was so delightful that we thought it was worthy of posting in the NJPerkins Cookbook. Though I haven’t made it yet myself, I certainly plan to very soon (I’ll send more prep photos when I do). Hope you enjoy!

• 1 cup (1/4 in) slices nectarines
  
• 1 cup blueberries
  
• 1 cup raspberries
  
• 1 t fresh lemon juice
  
 

• Cooking spray
  
 

• 1 T butter melted
  
• 1 cup plus 1 T sugar, divided
  
• 1 ¼ cups all purpose flour
  
• ½ cup stone ground yellow cornmeal
  
• 1 ½ t baking powder
  
• ¼ t salt
  
• 5 T butter softened
  
• 2 large eggs
  
• 1 t vanilla extract

Instructions

Here's all you do...

• Preheat oven to 350°.
• Combine first four ingredients in bowl and toss gently.
• Coat cake pan with cooking spray.
• Brush pan with 1T melted butter Sprinkle pan with 1T sugar.
• Pour fruit into pan in an even layer.
• Lightly spoon flour into dry measuring cups. Combine flour, cornmeal, baking powder and salt.
• Combine remaining 1 cup sugar and 5T softened butter in a large bowl Beat until combined.
• Add eggs one at a time beating well after each addition. Beat in vanilla.
• Add flour mixture to butter mixture. Beat just until combined.
• Spoon over fruit.
• Bake for 40 minutes. (Look for the cake to brown slightly as your usual clue for doneness as the fruit will make the cake moist so the toothpick test may not be a good indicator)

Additional Notes, Links, Photos

Cool five minutes and turn upside down on plate. Serve with vanilla ice cream, maple syrup, confectioner sugar or just plain!

Submitted by Cynthia