Recipe: Blueberry-Raspberry Upside-Down Cake (baked in a cast iron skillet)

BLUEBERRY-RASPBERRY UPSIDE-DOWN CAKE

"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."

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

Preheat oven to 375 degrees F.

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.

Sift together flour, baking powder and salt; set aside.

Beat eggs and white sugar together until light, about 4 minutes; set aside.

Melt remaining 2 tablespoons butter in milk over low heat or in microwave, on high, for 1 minute. Add warm mix mixture along with dry ingredients to beaten eggs and sugar; set aside.

Stir brown sugar and butter mixture in a cast-iron skillet and sprinkle raspberries and blueberries over it. Pour batter over berries.

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.

TO SERVE:
Whip cream with powdered sugar and vanilla. Serve cake warm with a dollop of whipped cream.

Makes 1 (9-inch) cake, 8 servings
From: Dungeness Crabs and Blackberry Cobblers by Janie Hibler
Source: Best of the Best from Oregon Cookbook by Gwen McKee and Barbara Moseley