Wild Blackberry Upsidedown Cake
I make this in a deep cast iron frying pan which makes it easy to turn over because of the handle.
1 1/2 tspbaking powder
1egg - room temperature
1/4 cbutter - room temperature
1/4 tspgrated lemon zest
1 tspfresh lemon juice
1 tsppure vanilla extract
How to Make Wild Blackberry Upsidedown Cake
- Preheat the oven to 350F
Prepare Blackberry Topping; set aside.
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.