A delightful twist on the classic upside-down cake, featuring a cornmeal base and a medley of fresh berries.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Grease an 8-inch round cake pan and line the bottom with parchment paper. Grease the parchment as well.
Greasing the parchment helps the cake release easily after baking.
Arrange 1 1/2 cups of the fresh berries evenly on the bottom of the prepared pan.
Distribute the berries evenly for a consistent topping.
In a mixing bowl, combine the flour, cornmeal, dried basil, baking powder, and salt. Set aside.
Mixing the dry ingredients first ensures even distribution of leavening agents.
In another bowl, whisk together the eggs, sugar, milk, and canola oil until smooth.
Whisking thoroughly incorporates air, making the cake lighter.
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
Overmixing can make the cake dense, so mix until just combined.
Pour the batter over the berries in the pan and spread it evenly.
Use a spatula to spread the batter evenly for uniform baking.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the minimum time to avoid overbaking.
Let the cake cool in the pan for 5 minutes. Run a knife around the edges to loosen, then invert onto a serving plate. Remove the parchment paper.
Allowing the cake to cool slightly helps it hold its shape when inverted.
Top the inverted cake with the remaining berries and garnish with a sprig of basil or mint.
Fresh garnishes enhance both the flavor and presentation of the cake.
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