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Corn & Berry Upside-Down Cake

Sink your teeth into this cake that features some of summer's sweetest produce. This upside-down cake, with puréed corn, is baked with three types of berries for a match made in dessert heaven.


16 servings

Total Time

1½ hours

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Texas Honey June is an heirloom white kernel corn with true corn flavor and a slight honey taste. But don't worry if you can't find it. The most important thing, to yield the best flavor and texture, is to choose the freshest ears of corn you can find.


Preheat oven to 350°.

For the berries, melt butter in a 10-inch-round cake pan. Sprinkle sugar over entire surface of pan, then scatter on blueberries, blackberries, and strawberries.

For the cake, sift together flour, cornmeal, baking powder, and salt.

Cream butter, sugar, and shortening in a separate bowl with a mixer on medium speed until fluffy. Add eggs one at a time, beating after each addition. Mix in vanilla, sour cream, and corn just until combined.

Gradually add flour mixture while mixing until thoroughly combined. Spread batter evenly over berries in cake pan.

Bake cake until a toothpick inserted in center comes out clean, about 50 minutes. Transfer cake to a rack and let cool 15 minutes. Run a knife around the edge of cake to loosen, then turn cake onto a serving platter.

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