Berry Upside Down CakeUser Submitted Recipe
*2 sticks of unsalted butter, divided at room temperature
*1 cup loosely packed light brown sugar
*3 cups of fresh or frozen summer berries (I prefer equal amounts of raspberries and blueberries)
*2 cups all purpose flour
*1 tsp baking soda
*1 tsp baking powder
*1/8 tsp salt
*1 cup sugar
*2 large eggs, at room temperature
*1 cup buttermilk, at room temperature
*2 tblspns pomegranate liquor
*1 tsp vanilla extract
*the zest of one lemon
Preheat the oven to 375 degrees and line a cookie sheet with aluminum foil to put below the skillet while baking.
In a large cast iron skillet, melt one stick of butter and the brown sugar on medium-low heat. Once melted, increase the heat to medium and add the berries so that they cover the entire bottom of the skillet. Remove from heat to cool.
In your electric mixer, beat the remaining stick of butter and the sugar for five minutes, until it is light and fluffy. Add the eggs one at a time, so that they have time to fully incorporate into the mixture.
In small bowl, sift together the flour, baking soda, baking powder and salt. In another small bowl, combine the buttermilk, vanilla, and pomegranate liquor. Turn the mixer on low and begin adding one third of the dry ingredients - wait until just combined and add one half of the wet ingredient, until just combined. Continue this pattern until all is incorporated. Add the lemon zest and gently stir.
Spoon the batter evenly over the berries in the skillet and bake until a cake tester comes out clean, 30-35 minutes.
Remove the cake from the oven and let cool for ten minutes. Run a knife around the edge of the cake and put a cake plate on top of the skillet. Holding the cake plate firm, gently flip the skillet so that the cake lands on the plate - it will come out very easily! Serve with fresh whipped cream.
no nutrition information available
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