This cornmeal cake is currently my go-to summer dessert. The original recipe suggested a fruit and wine syrupy topping, but it also works deliciously as an upside-down cake with summer berries on the bottom. Serve it for at teatime with whipped cream, a dollop of tangy crème fraiche, or a scoop of vanilla ice cream. You’ll find more teatime recipes in my Teatime in Ireland cookbook. To order a signed copy, visit



2 tablespoons melted butter

1/2 cup brown sugar

1 cup blackberries

1 cup blueberries

1 cup raspberries

1 cup cornmeal

1/2 cup almond flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

8 ounces butter, at room temperature

1 cup sugar

4 large eggs

1/4 cup sour cream

Grated zest and juice of 1 lemon

1/2 teaspoon almond extract


     1. Preheat oven to 375°F. Coat a 9-inch round springform pan with cooking oil spray and line with wax or parchment paper. Brush paper with melted butter, sprinkle brown sugar evenly over butter, and scatter berries over the sugar.

     2. In a medium bowl, whisk together cornmeal, almond flour, baking powder and salt; set aside.

     3. In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, zest, juice and almond extract; fold in cornmeal mixture. Transfer to prepared pan; smooth top.

     4. Bake for 50 to 55 minutes, or until a skewer inserted into top comes out clean. Transfer to a wire rack and let cool for about 20 minutes. Remove sides of pan. Invert cake onto a serving plate; remove paper and bottom of pan. Let cool completely.

     5. To serve, cut cake into slices and serve with whipped cream, crème fraiche or ice cream.

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