Cranberry and Blueberry Upside-Down Cornmeal Cake

Summary

Yield
Servings
SourceChef Steven Obranovich, proprieter-chef of Claire's Restaurant & Bar in Hardwick (November 2010 Onion Skin Newsletter)
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours

Description

Many thanks to Chef Steven Obranovich, proprieter-chef of Claire's Restaurant & Bar in Hardwick, for allowing us to share his delicious dessert recipe. Try it with local cornmeal, cranberries and blueberries!

Ingredients

1 1/4 cup
butter
1 1/4 cup
sugar
1 1/2 cup
cranberries
1 1/2 cup
blueberries
3/4 cup
cornmeal
1 1/2 cup
flour, all-purpose
2 1/4 teaspoons
baking powder
1 tablespoon
salt
4  
eggs
3/4 cup
yogurt, whole milk

Instructions

Preheat the oven to 375 F degrees.

To make the topping:

Melt 1/4 cup butter in a 10- to 11-inch cast iron skillet over medium heat. Add 1/4 cup sugar and swirl around for a minute or two, just until it starts to brown (not black) and remove from the heat. Allow to cool slightly and add the berries.

To make the cake:

Combine cornmeal, flour, baking powder, and salt in a bowl and stir until blended. In an electric mixer, cream 1 cup butter with 1 cup sugar until light and fluffy, about 3 minutes on medium speed. Add the eggs, one at a time. On low speed, add the flour mixture alternating with the yogurt (or sour cream) in three batches, ending with the flour. Scrape the batter into the skillet.

Bake for 45 to 60 minutes, or until a knife point inserted near the center comes out clean. Remove from the oven and let cool for 10 minutes. Run a knife around the edges of the pan, invert onto a plate, and serve.