Monday, 13 May 2013

Blackberry Upside Down Cake



Serves 8
3 tsp (15 ml) melted butter
1/3 cup (75 ml) packed brown sugar
1 -1/2 tsp (7 ml) grated orange rind
2 cups (500 ml) fresh (or frozen) blackberries
1-1/4 (300 ml) cup all purpose flour
1-1/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) salt
2/3 cup (150 ml) white sugar
2 Tbsp (25 ml) softened butter
1 egg
3/4 tsp (3 ml) vanilla
1/2 cup (125 ml) milk

Method
1. Preheat oven to 350 degrees F.
2. Spread the 3 tsp (15 ml) of melted butter in bottom of 9” round cake pan
3. Sprinkle evenly with brown sugar, then orange rind and blackberries.
4. Combine flour, baking powder and salt in a mixing bowl.
5. In another bowl beat white sugar into softened butter.
6. Add egg and vanilla and beat well.
7. Alternate adding the flour mixture into creamed butter/sugar mixture with the milk (start and end with flour).
8. Spoon batter over berries.
9. Bake at 350 for 40 minutes
10. Cool in pan on wire rack for 5 minutes.
11. Loosen cake edges with knife
12. Invert cake onto plate.
13. Serve with a dollop of whipping cream or vanilla ice cream.

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