WILD BLACKBERRY UPSIDEDOWN CAKE
We like to pick blackberries as soon as they come in season. We go out to the river where they grow wild and make a day of blackberry picking, fishing and a picnic..everyone has fun! I make this in a deep cast iron frying pan which makes it easy to turn over because of the handle.
Provided by Stephanie Morris @Rattailusa-67
Categories Cakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F Prepare Blackberry Topping; set aside. 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
- 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.
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