Raspberry Topped Cornmeal Cake Recipe

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Ingredients:

Serving

2-1/2 cups fresh raspberries
1-1/3 cups all purpose flour
1/2 cup yellow cornmeal
1 tbsp finely snipped fresh basil
2 tsp baking powder
1/4 tsp salt
2 eggs lightly beaten
1/2 cup granulated sugar
2/3 cup milk
1/3 cup canola oil

Directions:

Preheat oven to 350 then lightly grease round cake pan and line bottom with parchment paper.
Grease well then arrange 1-1/2 cups berries in bottom of pan and set aside.
Stir together flour, cornmeal, basil, baking powder and salt then set aside.
In another bowl whisk together eggs, sugar, milk and oil.
Add egg mixture all at once to flour mixture then stir until combined and pour over berries.
Spread evenly then bake 45 minutes and cool cake in pan 5 minutes.
Run knife around edge of pan to loosen sides then invert and remove parchment paper.
Top with remaining berries then serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	275.1 Kcal (1152 kJ)
Calories from fat	98.94 Kcal
		% Daily Value*
Total Fat	10.99g	17%
Cholesterol	41.33mg	14%
Sodium	101.64mg	4%
Potassium	276.84mg	6%
Total Carbs	40.51g	14%
Sugars	15.14g	61%
Dietary Fiber	3.88g	16%
Protein	5.13g	10%
Vitamin C	10.1mg	17%
Iron	1.2mg	6%
Calcium	99.3mg	10%

Amount Per 100 g
Calories	226.19 Kcal (947 kJ)
Calories from fat	81.35 Kcal
		% Daily Value*
Total Fat	9.04g	17%
Cholesterol	33.98mg	14%
Sodium	83.57mg	4%
Potassium	227.62mg	6%
Total Carbs	33.31g	14%
Sugars	12.45g	61%
Dietary Fiber	3.19g	16%
Protein	4.22g	10%
Vitamin C	8.3mg	17%
Iron	0.9mg	6%
Calcium	81.6mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.6

Points
7

PointsPlus

Good Points

saturated fat free,
low sodium,
good source of fiber

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