- 12
Ingredients
- 1 cup (1/4-inch-thick) nectarine slices
- 1 cup blueberries
- 1 cup raspberries
- 1 teaspoon fresh lemon juice
- Cooking spray
- 1 tablespoon butter, melted
- 1 cup plus 1 tablespoon sugar, divided
- 1 1/4 cups all-purpose flour (5 1/2 ounces)
- 1/2 cup stone ground yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 tablespoons butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Preparation
Step 1
Combine first 4 ingredients in a medium bowl; toss gently. Coat a 9-inch cake pan with cooking spray. Brush pan with 1 tablespoon melted butter. Sprinkle pan evenly with 1 tablespoon sugar. Pour nectarine mixture into pan in an even layer; set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a bowl, stirring well with a whisk.
Combine remaining 1 cup sugar and 5 tablespoons softened butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to butter mixture; beat just until combined.
Spoon batter evenly over fruit mixture. Bake at 350° for 40 minutes or until cake is set and light brown. Cool in pan on a wire rack 5 minutes. Place a plate upside down on top of cake pan; invert cake onto plate. Serve warm or at room temperature.
Nutritional Information
Calories:221 (28% from fat)
fat:6.8g