Blueberry-Raspberry Upside-Down Cake

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Blueberry-Raspberry Upside-Down Cake

Book Description

From Cracked Dungeness Crab to Grilled Citrus Salmon to Huckleberry-Cherry Pie, Oregon serves it up fresh! Herein lies a true cornucopia of superb recipes that will take you on a tasteful tour through the diverse and beautiful state of Oregon. Seventy-nine of the state's most popular cookbooks have chosen nearly 400 of their favorite recipes to include in this comprehensive collection—a unique study on how Oregonians like to cook.

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Best of the Best from Oregon Cookbook: Selected Recipes from Oregon's Favorite Cookbooks (Quail Ridge Press Cookbook Series.)

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ISBN: 1893062341

Publisher: Quail Ridge Press

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Blueberry-Raspberry Upside-Down Cake
Recipe from: Best of the Best from Oregon Cookbook
Cookbook Heaven at Recipelink.com

I bake this wonderfully moist cake in my 9-inch 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. It can be served warm from the oven for dessert or as a coffee cake for a brunch, but once it has cooled, the cake needs to be tightly wrapped in plastic wrap-it will get more moist the longer it sits.

Serves 8

7 tablespoons butter, divided
1 cup brown sugar
2 eggs
1 cup sugar
1/2 cup milk
1/4 teaspoon salt
1 cup all-purpose flour
1 teaspoon baking powder
1 pint fresh raspberries
1 pint fresh blueberries
1 pint (2 cups) heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla

Preheat oven to 375F. Melt 5 tablespoons butter in a heavy skillet and stir in brown sugar. Cook over medium heat until sugar dissolves. Keep warm over low heat. Beat eggs and sugar together until light, about 4 minutes. Melt remaining 2 tablespoons butter in milk over low heat or in microwave, on high, for 1 minute. Sift together salt, flour, and baking powder. Add dry ingredients and warm milk to beaten eggs and sugar. Stir brown sugar and butter mixture in a cast-iron skillet and sprinkle raspberries and blueberries over it. Pour batter over berries and bake cake for 45 minutes, or until a toothpick inserted in center of cake comes out clean.
As soon as it is done, carefully turn cake upside down onto a large platter with a lip, to catch the juices. Whip cream with powdered sugar and vanilla. Serve cake warm with a dollop of whipped cream.

Source: Dungeness Crabs and Blackberry Cobblers

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