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Cornmeal Upside-Down Cake

Serves 8


  • 1/2 cup unsalted butter, plus 2 tablespoons for the pan
  • 1 1/2 cups granulated sugar
  • 3/4 cup all purpose flour
  • 1/4 cup plus 2 tablespoons Wild Hive cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup almond paste (do not use marzipan)
  • 3 large eggs separated
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1/2 cup milk
  • nectarines and blueberries, or any seasonal fruit


Preheat oven to 350º F.

  1. Cut fruit into slices.
  2. Beat 2 tablespoons butter and 1/4 cup of the sugar until light and fluffy.
  3. Spread the butter-and-sugar mixture into a greased 8-inch-round by 3-inch-deep cake pan. Arrange fruit in a radiating pattern on top.
  4. Whisk together all dry ingredients except sugar and set aside.
  5. In another bowl, beat 6 tablespoons of butter until smooth; add almond paste and 1 cup sugar. Beat until light and fluffy.
  6. Add egg yolks and vanilla and almond extracts. Beat until well combined.
  7. Add flour mixture in two parts, alternating with milk. Begin and end with the flour and beat the mixture until well combined.
  8. In a clean bowl, beat egg whites until foamy, then sprinkle in remaining 1/4 cup sugar. Beat until soft peaks form.
  9. Fold 1/3 of the egg-white mixture into batter to lighten it, and then fold in the remaining 2/3 cup. Spread the batter over the fruit.
  10. Bake 40 to 50 minutes at 350F. Test for doneness by inserting at toothpick or butter knife into the center of the cake; if it comes out clean, the cake is done.

Note: Cake must be removed from pan while still warm.

Hudson Valley Restaurant Week is back this April 8-21!