This Meyer Lemon Upside Down Cornmeal Cake is a rustic cake that has an almost marmalade-like quality to it. It's something different for dinner parties!
Course Dessert
Prep Time 2 hourshours15 minutesminutes
Cook Time 55 minutesminutes
Total Time 3 hourshours10 minutesminutes
Servings 8
Author Adapted from myrecipes.com
Ingredients
1cupall-purpose flour
¾cupfine cornmeal
2teaspoonsbaking powder
¼teaspoonsalt
½cupmilkany kind but skim
1 ½teaspoonsvanilla extract
¾cupbuttersoftened, divided
¾cuppacked light brown sugar
2large Meyer lemonssliced and seeds removed
2large Meyer lemonszested
1cupgranulated sugar
2large eggsat room temperature
Freshly whipped creamfor serving
Instructions
Move oven rack to middle position, and preheat oven to 350°. Spray inside of a 9-in. springform pan with nonstick cooking spray. Cut a 12-inch circle out of parchment paper and snugly line pan with it. Spray parchment with nonstick cooking spray; set aside.
In a medium bowl whisk together flour, cornmeal, baking powder, and salt; set aside. In small bowl combine milk and vanilla; set aside.
In a small saucepan bring ¼ cup butter and brown sugar to a boil over medium heat, stirring often. Spread mixture evenly into bottom of prepared pan.
Place a lemon slice in center of butter mixture in springform pan. Arrange remaining lemon slices in overlapping circles that fill pan (each slice will overlap by about half). Press pleats of parchment so it lays flat against pan.
In bowl of stand mixer beat remaining ½ cup butter on medium speed for 30 seconds, then increase speed to high and beat until fluffy and pale in color; 3-4 minutes. Reduce speed to medium and add eggs, 1 at a time, scraping sides of bowl as needed. Increase speed to high and beat for 1 minute
Add a third of flour mixture to butter mixture and mix on low speed; scrape down sides of bowl. Mix in half of milk mixture. Repeat to incorporate remaining ingredients, ending with flour mixture. Evenly spread batter in springform pan using an offset spatula. Bake until cake is well-browned, and cake springs back in center when lightly pressed, 50-55 minutes.
Cool cake in pan on a wire rack at least 2 hours. Run a thin knife or offset spatula between parchment and pan; release rim. Invert cake onto a plate or cake stand. Remove parchment and cut cake into slices. Serve with freshly whipped cream (optional).