Here’s a pretty coffee cake recipe to make for summer breakfast and brunch parties: Upside Down Berry Cornmeal Coffee Cake
It’s your typical upside down cake… made in a round pan with the fruit placed on the bottom so it’s all bright and gorgeous when you flip it upside down to serve.
It’s a lightly sweetened cake with a little bit of a crunch from the cornmeal. The berries make it sweeter, and they give it a super summery vibe too!
Grab the most freshest, most beautiful berries you can find for this cake. Slices would also be delightful with a small spoonful of cream on top.
Upside Down Berry Cornmeal Coffee Cake
This is a delicious red, white and blue coffee cake!
Ingredients
CAKE
- 1½ cups fresh blueberries and raspberries
- 1⅓ cups all purpose flour
- ½ cup yellow cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup granulated white sugar
- ⅔ cup milk
- ⅓ cup canola or vegetable oil
- 1 teaspoon vanilla extract
GLAZE
- ⅓ cup powdered sugar, sifted
- 2 teaspoons milk
- 1 teaspoon freshly squeezed lemon juice
TOPPING
- ¾ cup blueberries and raspberries
- small mint or basil leaves, for garnish
Instructions
CAKE
- Preheat the oven to 350 degrees F. Spray an 8 inch round cake pan with nonstick spray, line with parchment paper, and spray again. Arrange 1½ cups of berries on the bottom of the pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder and salt. In a separate bowl, whisk together the eggs, sugar, milk and oil. Add to the dry mixture and stir until combined. Spread the batter evenly over the berries in the pan.
- Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then run a knife along the edge to loosen; invert onto a plate. Peel off the parchment.
GLAZE & TOPPING
- In a small bowl, whisk together the glaze ingredients. Brush the glaze evenly over the top of the warm cake.
- Arrange berries and mint or basil on top.
Nutrition
Serving: 1serving, Calories: 255kcal, Carbohydrates: 38g, Protein: 5g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 39mg, Sodium: 165mg, Potassium: 115mg, Fiber: 2g, Sugar: 18g, Vitamin A: 97IU, Vitamin C: 5mg, Calcium: 81mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Here are a few more coffee cake recipes you may enjoy:
- Orange Coffee Cake with Cinnamon Streusel Topping by Fifteen Spatulas
- Classic Crumb Cake by RecipeGirl
- Brown Butter Zucchini Coffee Cake by Two Peas and Their Pod
- Banana Coffee Cake with Streusel Topping by RecipeGirl
I’ve never tried a cornmeal coffee cake but this sounds like such an amazing combination of flavors! I can’t wait to try it out!