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.
Check out more of Linda's wonderful
Cake Recipes
and
Blackberry Recipes.
Blackberry
Upside-Down Cake
Recipe Type:
Cake,
Blackberries,
Dessert
Yields: 8 servings
Prep time: 15 min
Cook time: 50 min
Ingredients:
Blackberry Topping (see recipe below)
1 cup all-purpose
flour
3/4 cup granulated
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 freshly-squeezed
lemon juice
1 teaspoon pure vanilla extract
Preparation:
Preheat oven to 350 degrees F.
Prepare Blackberry Topping; set aside.
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.
Blackberry Topping:
1/4 cup butter
1/2 cup firmly-packed brownsugar
1 1/2 teaspoon grated
lemon zest (yellow rind)
1/4 chopped nuts
(of your choice)
3 cups fresh
blackberries
In a 10-inch
cast-iron frying pan or a 9x2-inch
round cake pan over low heat, melt butter. 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.
