Raspberry Topped Cornmeal Cake Recipe

Raspberry Topped Cornmeal Cake

From chefmeow 14 years ago

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.

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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" It was excellent "
equalizer ate it and said...
Different and good. flagged 5 forks
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chefmeow Garland, TX

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Reviewed by 3 people