Loving Summer Fruit Desserts!

Maybe you are enjoying the seasonal berries as much as I am! I found this recipe, tried it once, turned it upside down one too many times, and so HAD to try it again! I took this on our camping trip, but it didn't survive the drive up, it ended up turning upside down one more time -- all over our stuff and in the back of the truck! Bummer! What could be salvaged was so delicious that I KNEW I had to make it again! Elaine liked it, too, so here -- I share it with you! And it comes from Cooking Light so it can't be bad for you!!

Summer Fruit Upside-Down Cornmeal Cake

1 c. (¼-inch-thick) nectarine slices
1 c. blueberries
1 c. raspberries
1 tsp. lemon juice
Cooking spray
1 Tbs. butter, melted
1 c. plus 1 Tbs. sugar, divided (I use less than the full cup and it's fine!)
1¼ c. flour
½ c. stone ground yellow cornmeal
1½ tsp. baking powder
¼ tsp. salt
5 Tbs. butter, softened
2 large eggs
1 tsp. vanilla extract

Preheat oven to 350º. Combine first 4 ingredients in a medium bowl; toss gently. Coat a 9" cake pan with cooking spray. Brush pan with 1 Tbs. melted butter. Sprinkle pan evenly with 1 Tbs. sugar. Pour nectarine mixture into pan in an even layer. Set aside.

Combine flour, cornmeal, baking powder and salt in a bowl, stirring well with a whisk.

Combine remaining 1 cup (or less) sugar and 5 Tbs. 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 350º 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. Yield 12 servings.

Calories: 221, Fat: 6.8g, Protein: 3.2g, Carb: 37.4g, Fiber: 1.2g