Upside Down Strawberry Cornmeal Cake with Basil-Infused Whipped Cream
I was inspired to make a light and fluffy cake with strawberries that were kicking around in the fridge for a weeknight dinner hang with some friends. this cake is tender and perfectly jammy, plus gets a little special touch from a sweet and herbaceous herbed whipped topping. perfect for intimate dinner parties or summer-time park picnics.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 4 hours 15 minutes (includes 3 hour chilling time for the whipped cream and 30 minute cooling time for the cake!)
Serves: 6 to 8
Basil-Infused Whipped Cream:
1 cup 35% whipping cream
2 large sprigs of basil leaves
½ vanilla bean, scraped and seeded
1/2 cup icing sugar
Strawberry Upside Down Cornmeal Cake
Butter or cooking spray
1 1/4 cups granulated sugar, divided
1 cup all-purpose flour
1/2 cup finely ground cornmeal
1 1/2 tsp baking powder
1/2 tsp kosher salt
2 large eggs
1/2 cup milk
1/3 cup olive oil
½ vanilla bean, scraped and seeded
2 cups sliced fresh strawberries
2 tbsp cornstarch
1 tbsp lemon zest
Directions
1. Basil-Infused Whipped Cream: Bring cream, basil and vanilla to a light simmer in a small pot set over medium-low heat. Cool and refrigerate for 3 hours.
2. Strain basil sprigs and vanilla pod and add cream to bowl of stand mixer. Whip on medium-high speed with icing sugar until medium peaks form. Cover and refrigerate until ready to eat! This cream will soften a bit as it sits, just give it a light stir with a whisk when ready to use.
3.Strawberry Upside Down Cornmeal Cake: Preheat oven to 350°F. Line a 10-inch cast iron skillet with round of parchment paper and grease well with butter or cooking spray; set aside.
4.Whisk ¾ cup sugar with flour, cornmeal, baking powder and salt. Add eggs, milk olive oil and vanilla bean. Stir until smooth and well combined.
5.Stir strawberries with remaining sugar, cornstarch and lemon zest. Spread mixture evenly in single layer into prepared skillet.
6.Top with cornmeal batter and spread to evenly cover strawberry mixture.
7.Bake for 30 to 35 minutes, or until toothpick inserted into centre of cake comes out clean. Let cool for about 30 minutes, or until cool enough to handle.
8.Slide an offset spatula or small flexible knife gently around edges of cake to release the sides. Place a large round plate over skillet to cover, holding them together tightly. Flip and invert the cake onto serving plate and gently place down. Gently tap on the bottom of the skillet to release cake onto serving plate. Remove parchment paper and discard.
9.Slice and serve cake with the Basil-Infused Whipped Cream.
Tip: try swapping out strawberries with whatever fruit is in season. Juicy peaches would be delicious come late-summer, or try thinly sliced crisp pears in the winter.
