Raspberry Topped Cornmeal Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Sanchez Estate in Marshall, Texas in 1981. Ingredients:
2-1/2 cups fresh raspberries |
1-1/3 cups all purpose flour |
1/2 cup yellow cornmeal |
1 tablespoon finely snipped fresh basil |
2 teaspoons baking powder |
1/4 teaspoon salt |
2 eggs lightly beaten |
1/2 cup granulated sugar |
2/3 cup milk |
1/3 cup canola oil |
Directions:
1. Preheat oven to 350 then lightly grease round cake pan and line bottom with parchment paper.
2. Grease well then arrange 1-1/2 cups berries in bottom of pan and set aside.
3. Stir together flour, cornmeal, basil, baking powder and salt then set aside.
4. In another bowl whisk together eggs, sugar, milk and oil.
5. Add egg mixture all at once to flour mixture then stir until combined and pour over berries.
6. Spread evenly then bake 45 minutes and cool cake in pan 5 minutes.
7. Run knife around edge of pan to loosen sides then invert and remove parchment paper.
8. Top with remaining berries then serve.
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