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Photo from Whole Food Market.

Remember the Traditional Pineapple Upside-Down Cake which was so popular in the '50s and '60s? How about using your fresh blackberries instead? Use your cast-iron frying pan. The heavy pan keeps the butter from burning, and the handle makes it easy to flip the cake upside down when it is done.

To learn How To Season A Cast-Iron Pan, click here.

Check out more of Linda's wonderful Cake Recipes.

Blackberry Upside-Down Cake

Topping:
1/4 cup butter
1/2 cup firmly-packed brown sugar
1 1/2 teaspoon grated lemon zest (yellow rind)
1/4 chopped nuts (of your choice)
3 cups fresh blackberries

Preheat oven to 350 degrees F.

In a 10-inch cast-iron frying pan or a 9x2-inch cake pan over low heat, melt butter or margarine. Stir in brown sugar until blended. Remove from heat. Sprinkle lemon zest over the brown sugar. Sprinkle chopped nuts over the top. Arrange the blackberries in an even layer over the nuts; set aside.

Cake:
1 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, room temperature
1/2 cup milk
1/4 cup butter, room temperature
1/4 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract

In a large bowl, combine flour, sugar, baking powder, and salt. Add egg, milk, and butter; beat 2 minutes. Add lemon zest, lemon juice, and vanilla extract; beat 2 minutes. Pour over blackberries in frying pan, spreading evenly.

Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve warm.

Makes 8 servings.