lotus

previous page: 641 - Buttermilk Banana Cake
  
page up: Shirley McNevich Mom's Best Recipes Vol 3
  
next page: 651 - Blueberry Coffee Cake

650 - Blackberry Upside-down Cake




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

Don't forget to check Shirley's blog.

650 - Blackberry Upside-down Cake

(by Shirley McNevich)


Cake:
1 cup flour
3/4 cup white sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 cup milk
1/4 cup butter
1/4 tsp. grated lemon zest
1 tsp. lemon juice
1 tsp. vanilla
Topping: 1/4 cup butter, 1/2 cup Domino's dark brown sugar (packed), 1 1/2 tsp.
grated lemon zest, 1/4 cup chopped nuts, 3 cups fresh blackberriesPreheat oven to 350 degrees. Topping: in a cast iron frying pan over low heat, melt
1/4 cup butter--stir in brown sugar until mixed. Remove from heat. Sprinkle 1 1/2 tsp.
lemon zest over the brown sugar. Sprinkle chopped nuts over the top. Arrange the
blackberries in an even layer over the nuts--set frying pan aside. Cake: in a bowl add
flour, white sugar, baking powder, and salt--stir. Add egg, milk, and butter to the flour
mixture--beat 2 minutes with a wooden spoon. Add 1/4 tsp. lemon zest, lemon juice,
and vanilla--beat 2 more minutes. Pour cake batter evenly over the blackberries in the
frying pan. Place frying pan in the oven and bake at 350 degrees for 40-50 minutes or
until inserted toothpick 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
cake onto the plate. Serve warm.


 

Continue to:













TOP
previous page: 641 - Buttermilk Banana Cake
  
page up: Shirley McNevich Mom's Best Recipes Vol 3
  
next page: 651 - Blueberry Coffee Cake